This standard specifies the food service activities in food procurement, storage, processing, supply, distribution and meal (drinking) utensils, food containers and tools cleaning, disinfection and other aspects of the place, facilities, equipment, personnel of the basic requirements of food safety and management guidelines.

This standard applies to food service operators and centralized dining units of the canteen engaged in various types of food service activities, such as the need to develop a particular type of food service activities of special health norms, should be based on this standard.

Provinces, autonomous regions and municipalities directly under the Central Government to provide for the management of small meals by the food service activities can refer to the implementation of this standard.

2 terms and definitions

2.1 food service

Through immediate processing and production, commercial sales and service labor, etc., to provide consumers with food or food and consumer facilities for service activities.

2.2 Semi-finished products

Non-directly imported food products that have been preliminarily or partially processed and are subject to further processing.

2.3 Separation

Separation by leaving a certain amount of space between items, facilities, and areas, rather than by erecting physical barriers.

2.4 Separation

Separation through the installation of physical barriers such as walls, sanitary barriers, shrouds, or individual compartments.

2.5 Food Handling Area

A place for food storage, organization, processing (including cooking), portioning, and the washing, purging, and cleaning of eating utensils.

2.6 Food Service Premises

Areas related to food processing and serving, including food handling areas and dining areas.

2.7 Specialized rooms

Specialized operation rooms for processing direct-entry foods that require a higher degree of cleanliness and are set up in a separated manner to prevent contamination of foods.

2.8 Dedicated Operation Area

A dedicated operation area for the processing of directly imported food that requires a high degree of cleanliness and is set up in a separated manner in order to prevent contamination of food.

2.9 Perishable Foods

Foods that are susceptible to spoilage, microbial reproduction, or the formation of toxic or hazardous substances at room temperature. These foods need to control the temperature and time in storage to ensure safety.