gb31654-2021 is a standard about general specifications for food service.

On March 18, 2021, the National Health and Health Commission and the State Administration of Market Supervision jointly issued GB31654-2021, the National Standard for Food Safety General Hygiene Norms for Food Service.

The standard is China's first food safety national standard for food service industry norms category, to enhance the level of safety in China's catering industry, to protect the safety of consumer food and drink, to adapt to the people's growing demand for catering consumption is of great significance.

GB 31654-2021 "Food Safety National Standard General Hygiene Code for Food Service" includes terms and definitions, place and layout, facilities and equipment, raw material procurement, transportation, acceptance and storage, food safety control of the processing process, food supply requirements, distribution requirements, cleaning and maintenance and waste management, pest control, personnel health and hygiene, training, food safety management. etc.

Main highlights

A clear definition of food service

Standard 2.1 states that food service, food service, refers to the provision of food or food and consumer facilities to consumers through immediate processing and production, commercial sales and service labor activities. The standard puts forward the definition of food service and explains the content of food service more clearly.

II. Pointing out that semi-finished products are non-directly imported food

Standard 2.2 Semi-finished products, refers to non-directly imported food that has been preliminarily or partially processed, and still needs further processing. Compared with Notice 12, the qualification of non-directly imported has been added. This excludes some directly imported foods that are not formed into sales packages.

Third, the food operated in special rooms and special operation areas are distinguished by business form

Standards 6.4.1 and 6.4.2 stipulate that cooling and operations such as portioning and cutting of direct-entry perishable food in central kitchens and collective meal distribution units shall be carried out in special rooms, and that except for direct-entry perishable food in food service providers of the above 2 business forms, the operation of cooling and portioning of direct-entry perishable food shall be carried out in special rooms, except for the cooling and portioning of direct-entry perishable food in central kitchens and collective meal distribution units. The cooling, packaging, cutting and other operations of perishable food shall be carried out in special rooms or special operation areas.

Reference: Baidu Encyclopedia-GB31654-2021 National Standard for Food Safety General Hygienic Standard for Food Service