in order to guide catering service providers to standardize their business practices, implement the requirements of food safety laws, regulations, rules and normative documents, fulfill the main responsibility of food safety, improve the ability of food safety management, and ensure the food safety of catering services, the General Administration of Market Supervision revised the Code of Practice for Food Safety in Catering Services, which is now promulgated and will come into force on 1 October 2118.

it is hereby announced.

General Administration of Market Supervision

June 22, 2118

1 General Provisions

1.1 This specification is formulated to guide catering service providers to implement the main responsibility of food safety, standardize catering business behavior, improve food safety management ability and ensure catering food safety in accordance with the requirements of food safety laws, regulations, rules and normative documents.

1.2 this specification is applicable to catering service business activities of catering service providers, including catering service operators and unit canteens.

1.3 encourage and support catering service providers to adopt advanced food safety management methods, establish a food safety management system for catering services, and improve the level of food safety management.

1.4 catering service providers are encouraged to indicate the main raw material information, quantity or weight of meals, and carry out actions of "reducing oil, salt and sugar" to provide consumers with healthy and nutritious meals.

1.5 Encourage catering service providers to reduce the use of disposable tableware.

1.6 Encourage catering service providers to prompt consumers to take CD-ROM actions to reduce waste.

2 terms and definitions

2.1 raw materials

refer to all edible or drinkable substances used for processing food.

2.2 semi-finished products

refers to the food that needs further processing after the raw materials are preliminarily or partially processed, excluding the stored food that has been processed into finished products.

2.3 finished product

refers to the prepared food that can be eaten or drunk directly.

2.4 catering service places

refer to areas directly or indirectly related to food processing, production and supply, including food processing areas, dining areas and auxiliary areas.

2.5 food processing area

refers to the area where food is stored, processed, and tableware (including tableware, containers, tools, etc.) is cleaned and disinfected. According to the degree of cleanliness, it can be divided into clean operation area, quasi-clean operation area and general operation area.

2.6 clean operation area

refers to the processing and production area which requires high cleanliness in order to prevent food from being contaminated, including special rooms and special operation areas.

2.7 special room

refers to the special processing and manufacturing room for processing or storing foods directly for a short time, including cold food room, raw food room, flower decoration room, central kitchen and sub-packaging or packaging room of collective dining and distribution units.

2.8 special operation area

refers to the special processing and production area for processing or storing foods directly for a short time, including the processing and production area of freshly squeezed fruit and vegetable juice, the processing and production area of mixed vegetables and fruits, and the food preparation area (referring to the area where finished products are temporarily placed, sorted and distributed).

2.9 quasi-clean operation area

refers to the processing and production area whose cleanliness is lower than that of clean operation area, including cooking area and tableware cleaning area.

2.11 cooking area

refers to the area where raw materials or semi-finished products that have been roughed and cut are processed by heat.

2.11 tableware cleaning area

refers to the area where tableware after cleaning and disinfection and containers and tools that come into contact with direct food are stored.

2.12 general operation area

refers to other areas for handling food and tableware, including rough machining area, cutting and matching area, tableware cleaning and disinfection area and food warehouse.

2.13 rough machining area

refers to the processing area where raw materials are picked, sorted, thawed, cleaned and inedible parts are removed.

2.14 cutting and matching area

refers to the area where raw materials after rough machining are cut, weighed and matched to make semi-finished products.

2.15 tableware cleaning and disinfection area

refers to the area where tableware is cleaned and disinfected, as well as containers and tools that come into contact with direct food.