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Requirements for catering industry

This document specifies the special requirements for the catering industry (hot food, cold food, raw food and catering) to establish and implement a HACCP-based food safety management system, including premise scheme, key process control, product testing and record keeping.

this document is a special technical requirement for the application of GB/T 22111 "requirements of various organizations in food chain of food safety management system" in catering enterprises, and it is the concretization of GB/T22111 requirements according to the characteristics of catering industry.

this document is applicable for catering enterprises to establish, implement and self-evaluate their food safety management system, and can also be used for the purchaser to evaluate such food providers and implement third-party certification.

2 normative citation documents

The clauses in the following documents become the clauses of this document through the citation of this document. For dated reference documents, all subsequent amendments (excluding errata) or revised versions are not applicable to this document. However, all parties who reach an agreement based on this document are encouraged to study whether the latest version of the above documents can be used. For undated reference documents, use the latest version.

measures for the administration of food hygiene in catering industry

measures for the administration of food additives

hygienic standard for the use of food additives

hygienic standard for drinking water

hygienic standard for disinfection of tableware

hygienic standard for restaurants

hygienic standard for restaurants

. T 22111 requirements of various organizations in the food chain of food safety management system

3 terms and definitions

the following terms and definitions apply to this document. The terms and definitions not noted in this document are the same as those in GB/T 22111.

3.1 catering

a food production and operation industry that provides consumers with food (including drinks), consumption places and facilities by means of instant processing, commercial sales and service labor.

3.2 cold dish

A dish that is cooked, then cooled or refrigerated, or pickled to taste, is simply made and put on a plate, and generally can be eaten without heating. Also known as cold meat and cold dishes.

3.3 cold dish room

the operation room for processing and making cold dishes.

3.4 semi-finished precooked food

food that needs further processing after primary or partial processing.

3.5 finished cooked food

processed food or food to be sold.

3.6 chill storage

The process of storing food at a lower suitable temperature above 1℃ for the needs of preservation and antisepsis.

3.7 frozen storage

The process of storing food at -18℃.

3.8 Delivery Food Enterprise

A unit that centrally processes and distributes food but does not provide dining places according to the ordering requirements of collective service objects.

3.9 hygienic standard operating procedure (ssop)

the operating procedure for controlling the processing hygiene formulated by the enterprise to ensure the catering food hygiene.

3.11 hot meal

A product that is processed into dishes by hot processing and cooking, and can be eaten without further treatment.

3.11 raw food

food that is eaten directly after raw materials of animal and/or plant foods are not processed by heating or simply seasoned.

3.12 meal assembly

The activity of distributing all kinds of processed meals in a factory form according to certain operation procedures, putting them into lunch boxes and giving them to diners by certain means of transportation.

4 premise scheme

4.1 human resources

4.1.1 food safety team

4.1.1 food safety team should be established by catering operators.

4.1.1.2 members of the food safety team should have relevant knowledge of food hygiene and experience in hygiene management, have participated in food hygiene training and passed the examination.

4.1.1.3 the food safety team should understand the principles of HACCP and the standards of the food safety management system.

4.1.1.4 internal auditors of the food safety management system shall be provided.

4.1.2 Personnel ability, awareness and training

4.1.2.1 Employees, including new employees, interns, temporary workers, etc., should be trained in laws and regulations related to food hygiene, basic hygiene knowledge and basic hygiene operation skills, have the awareness and ability of food hygiene control, and untrained personnel are not allowed to take up their posts.

4.1.2.2 personnel engaged in food inspection should be trained in inspection professional knowledge and obtain a training certificate.

4.1.2.3 The internal auditor of the food safety management system shall be trained and qualified.

4.1.3 personnel health and hygiene requirements

4.1.3.1 employees shall comply with the hygiene requirements and health examination regulations of catering employees in the Measures for the Administration of Food Hygiene in Catering Industry.

4.1.3.2 employees shall have a health examination at least once a year, and accept temporary examination when necessary. New or temporary workers should go through health examination and obtain health certificate before they can take part in the work. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not engage in the work of contacting directly imported food.

4.1.3.3 employees who suffer from diseases that hinder food hygiene, such as fever, diarrhea, skin wound or infection, pharyngeal inflammation, etc., should leave their posts immediately, and can only resume their posts after finding out the reasons, eliminating the diseases that hinder food hygiene or curing them.

4.2 infrastructure and maintenance

the design of infrastructure should meet the requirements of the sanitary conditions of the processing and business premises in the Hygienic Code for Catering Industry and Collective Dining Distribution Units of the Ministry of Health.

4.2.1 environment

catering buildings are strictly prohibited to be built in industrial enterprises that may produce toxic and harmful substances; The selected address is far away from sewage pools, garbage dumps (stations), pit toilets and other pollution sources, and the environment is clean and tidy; There must be no potential places for insect breeding.

4.2.2 Layout and facilities

4.2.2.1 The building structure of the catering industry unit should be durable, easy to maintain and easy to keep clean, so as to avoid the invasion and habitat of harmful animals. Special places should be set up for rough machining, cooking, cleaning and disinfection of tableware, storage and dining after washing, places for storing, cutting and preparing raw materials and semi-finished products in reasonable positions, and food warehouses and other special operating places as needed. Where cold dishes, cold-processed cakes, raw deep-sea aquatic products, etc. are produced, and direct food such as food delivery and sub-packaging is stored or processed for a short time, corresponding rooms should be set up respectively.

4.2.2.2 The layout should be convenient for the processing and business premises to keep the internal and external environment clean and tidy, and help to eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions.

4.2.2.3 Operation room

(1) The minimum usable area of the hot dish processing room shall not be less than 8 m2.

(2) The wall should have a wall skirt made of 1.5 m or more ceramic tiles or other waterproof, moisture-proof and washable materials.

(3) The floor should be made of waterproof, moisture-absorbing and washable materials with a certain slope and easy to clean.

(4) Equipped with adequate lighting, ventilation, smoke exhaust devices, supporting sewage discharge and waste storage facilities that meet health requirements.

4.2.2.4 special room

special room refers to a special operation room for processing or storing food directly for a short time, including cold dish room, flower decoration room and meal preparation room.

(1) The special room should be an independent compartment, and special cleaning and disinfection facilities and air disinfection facilities should be provided in the special room. The temperature in the special room should not be higher than 25℃, and an independent air conditioner should be provided. The entrance of the special room should be provided with a pass-through buffer room with facilities for hand washing, disinfection and changing clothes.

(2) The ultraviolet lamp is used as the air disinfection device, and the ultraviolet lamp should be set at 31 W/11 m2 (the irradiance is above 71 μW/cm2) and hoisted in the center of the production room at a distance of 2 m from the ground.

(3) The special rooms for cold dishes, cold-processed cakes and raw deep-sea aquatic products should be equipped with special refrigeration facilities, special dish delivery ports and special containers, and a pre-entry room for secondary dressing, which requires direct contact with the finished water and water purification facilities.

4.2.2.5 catering pantry

(1) catering pantry should be equipped with special pantry with air conditioner, ultraviolet sterilization lamp, buffer room, cleaning and disinfection pool and other facilities.

(2) When catering is prepared and repackaged and delivered to diners, the repackaging room area should be appropriate. There is an air purification device in the sub-packaging room, and the indoor air should meet the requirements of GB 16153.

(3) If food containers, such as vats, pots and boxes, are used for repackaging after repackaging, washing and disinfection rooms should be set up, and the area should be sufficient. At the same time, special washing and disinfection pools for food containers should be set up, and there should be no less than three washing and disinfection pools.

4.2.2.6 Warehouse

(1) Food and non-food should be stored separately, and toxic and harmful substances (such as pesticides, detergents, disinfectants, etc.) should be stored in special warehouses.

(2) Food warehouses should be set up according to different food properties and storage conditions, and cold (frozen) warehouses should be set up when necessary.

(3) A sufficient number of shelves (goods storage racks) should be set in the warehouse, and the distance between the stored food and the wall and the ground should be more than 11cm, so as to facilitate air circulation and goods handling.

(4) besides the cold storage, the warehouse should have good mechanical ventilation facilities. Cold (frozen) storage should meet the corresponding temperature control requirements, and a thermometer can correctly indicate the temperature in the storage.

4.2.2.7 Dining place

(1) The floor, walls, doors, windows, tables and chairs of the dining place should be clean and tidy, and measures should be taken to prevent pests such as rats, flies and cockroaches.

(2) Dining places should have good ventilation and lighting measures.

4.2.2.8 Toilet and dressing room

(1) Toilet doors shall not face or directly communicate with food processing areas. A flush toilet is adopted, with effective exhaust (odor) device and proper lighting. The doors and windows are set tightly and firmly, and the screen doors and screens are easy to clean.

(2) The dressing room should have an independent compartment, with proper lighting and good ventilation. The dressing room should have enough space, and there should be enough lockers, shoe cabinets and dressing mirrors that can reflect the whole body according to the number of employees.

4.2.2.9 Facilities

Units providing catering services should set up hand washing and disinfection facilities, water supply facilities, ventilation and smoke exhaust facilities, tableware cleaning and disinfection facilities, lighting and lighting facilities and waste and wastewater treatment facilities.

(1) The faucets of hand washing and disinfection facilities in the special room should be non-manual switches or switches that can be automatically turned off, and warm water should be provided, and there are enough cleaning and disinfection supplies and hand drying facilities nearby.

(2) The water supply facilities should meet the processing needs and the water quality should meet the requirements of GB 5749.

(3) Ventilation and smoke exhaust facilities should ensure good ventilation and smoke exhaust in food processing areas.

(4) Cleaning and disinfecting tableware should have a fixed place and special area, a washing pool and a rinsing (bleaching) washing pool, and should not be mixed with processing places such as side dishes and cooking. The size and quantity of cleaning and disinfection facilities should meet the processing needs, and ensure that the disinfection effect meets the hygiene standards and requirements. The layout of cleaning and disinfection should be arranged from dirty to clean.

(5) Lighting facilities should be able to ensure sufficient natural lighting or artificial lighting in processing and business premises. If lighting facilities are installed directly above exposed food, explosion-proof lighting facilities should be used to prevent glass fragments from contaminating food when broken.

(6) Waste and wastewater treatment facilities should be able to ensure that waste and wastewater can be treated in time.

4.2.2.11 Equipment and tools

(1) Equipment and tools for food processing should be designed and constructed to ensure food hygiene, easy cleaning and disinfection, and easy inspection. All equipment and utensils used in food processing areas and those that may come into contact with food shall be made of materials that are nontoxic, odorless or odorless, corrosion-resistant, resistant to mildew, smooth in surface and can withstand repeated cleaning and disinfection.

(2) Tools and containers used for raw materials, semi-finished products, finished products or raw and cooked foods should be clearly marked.

(3) Dining and distribution units should have special transport vehicles with good thermal insulation performance, which should be clean, non-toxic and dedicated. Tableware and food containers used for food delivery meet the relevant standards and requirements of national food container packaging materials.

4.2.3 Maintenance of facilities

Various protective facilities and equipment for food processing, storage, sale and display, as well as the tools for transporting food, shall be maintained regularly; Refrigeration, freezing and heat preservation facilities should be cleaned and deodorized regularly, and temperature indicating devices should be checked regularly to ensure normal operation and use.

4.3 Operational Preconditions

4.3.1 Restaurant operators should establish health management documents, identify and evaluate the determined food safety hazards, control it through the established operational preconditions, and specify the responsibilities and authorities for its implementation, monitoring procedures, and corrective and corrective measures to be taken when monitoring shows that the control measures are not in conformity.

4.3.2 Operational preconditions include but are not limited to:

(1) Hygienic standard operating procedures.

(2) Safe supply of air, energy and other conditions.

(3) Measures for waste, oil fume emission and sewage treatment.

4.3.3 Hygienic standard operating procedures

4.3.3.1 Safe supply of water and ice.

(1) The processing water shall be tested by the local health inspection agency once every six months.

(2) check the water pipelines every month, focusing on the cross-connections that may have problems, so as to prevent the inverted siphon from polluting the water.

(3) Water supply facilities with self-provided water sources, water source protection facilities and disinfection procedures shall be established.

4.3.3.2 The food contact surface should reach the required cleanliness.

(1) The food contact surfaces such as processing equipment, tools and packaging materials should meet the requirements of GB 14934.

(2) The processing equipment and tools used in production and processing shall be made of stainless steel and nontoxic plastic.

(3) Clean and disinfect all instruments and tools before use every day.

(4) The tableware after cleaning and disinfection should be stored in a special sealed tableware cleaning cabinet, which is clearly marked. Tableware unused after more than 48 h should be disinfected again before use.

(5) Work clothes should be cleaned and disinfected once a day, and work clothes in different cleaning areas should be cleaned and disinfected separately.