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GB/T 27306-2008Food safety management system - Requirements for catering services (English PDF)

食品安全管理体系餐饮业要求

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

October 22, 2008

Implementation date

May 1, 2009

Scope

GB/T 27306-2008 is the English-translated version of 食品安全管理体系餐饮业要求.

GB/T 27306-2008 sets the food safety management system requirements for catering services.

Clause 1 states that the standard specifies the specific requirements for establishing and implementing a food safety management system in catering, including human resources, the prerequisite programmes, critical process control, inspection, and traceability and withdrawal; that it is used with GB/T 22000 by catering operations to establish, implement and self-evaluate their food safety management system, and also for the external evaluation and certification of the food safety management system of catering food providers; that it should be used in conjunction with GB/T 22000 when used for certification purposes; and that the correspondence between GB/T 22000 and the standard is given in Appendix A. The table of contents shows clause 4 "Human Resources", on the composition of the food safety team and on competence, awareness and training; clause 5 on the prerequisite programmes, with eleven subclauses running from the design of buildings and associated facilities, the layout of the workspace and employee facilities, the supply of air, water and energy, waste and wastewater treatment, the suitability, cleaning and maintenance of equipment and utensils, the management of material procurement and of stored products, contamination precautions, cleaning and disinfection and pest control to personnel health and hygiene; clause 6 "critical process control", on raw materials for restaurant food processing, roughing, the cooking process, catering food distribution, catering reception and the cleaning and disinfection of tableware; clause 7 "Test", on the inspection system, the test range, the test standards and methods and the safety test items; and clause 8 on product traceability and withdrawal, with traceability, product recall and the establishment of emergency measures.

The three annexes are all informative: Appendix A on the correspondence between GB/T 22000-2006 and GB/T 27306-2008, Annex B on the detection items to focus on for restaurant food and raw materials, tableware and other processing tools and containers, and Annex C on rapid detection items for catering.

Clause 3 states that the terms and definitions of GB/T 22000-2006 and the five established here apply, and the draft prints those five definitions without their term names: they describe the institutions or individuals in food service, including group meal delivery units and canteens; the service activity of providing consumers with food through on-the-spot production and processing, commercial sales and service labour in places and facilities where food is processed, marketed and consumed; the unit that processes food centrally to a collective client's order and distributes it without having a place to eat; the plated food, cooked and cooled or simply pickled, that can generally be eaten without heating and which the draft also calls cold meat or cold dishes; and one further definition, for the machining operations between the production of cold dishes.

The draft on the page ends with that definition, so clauses 4 to 8 and the three annexes are not shown. Clause 2 cites GB 2760, GB 5749, GB 14934, GB 16153 and GB/T 22000-2006.

The introduction states that the standard rests on a result of a national key project of the "15" period on the development and implementation of a HACCP system for the food industry and catering, and that, besides the general requirements, it adds a critical process control requirement specific to the catering industry, with attention to the procurement, storage and roughing of raw materials, to the processing and distribution of hot dishes, cold dishes, snacks, cold pastries, fresh fruit juice, fruit and raw seafood, and to the catering reception process and the cleaning and disinfection of tableware.

The foreword names the drafting units, among them the China National Accreditation Center and the China Quality Certification Center; the standard is centrally managed by the National Standardization Technical Committee for certification and accreditation (SAC/TC261), was issued on 2008-10-22 and has applied since 2009-05-01.

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Document preview — GB/T 27306-2008

National Standard of the People's Republic of China

ICS: 67.040
Classification: X 00

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and Definitions GB/T 22000-2006 and established the following

Foreword

This standard Annex A, Annex B and Annex C is informative appendix.

This standard is assessed by the China National Accreditation Centre proposed qualified.

This standard certification and accreditation by the National Standardization Technical Committee (SAC/TC261) centralized.

This standard drafting units. China National Accreditation Center, China Quality Certification Center, Manhattan Certification Co., Ltd. in Hangzhou, China disease Disease Prevention and Control Center of Nutrition and Food Safety, the Qingdao Municipal Health Bureau of Health Supervision Bureau, the People's Republic of China Tianjin Entry-Exit Inspection and Quarantine Bureau, Beijing is Lai Meng Food Co., Ltd., Hangzhou Restaurant Filled Industry Co., Ltd., Beijing Hehegu Restaurant Management Co., Ltd., Zhejiang Provincial Health Department Health Supervision Bureau, the China Certification and Accreditation Association, the National Certification and Accreditation Administration of Registration Department Qingdao municipal authorities in eastern management Center Qingdao Fuxin Hotel.

Introduction

This standard from the key issue of restaurant food safety exist to start, take the principle of independent innovation, and actively introduce both, combined dining Industry characteristics, China's catering industry for the production environment and health and safety conditions, the choice of control measures, critical process control, product testing, put forward Establishing specific requirements of the catering industry food safety management system.

Basis of preparation of this standard is "15" national key "development and implementation of the food industry and catering HACCP system" Branch One of the results of research "Food safety management system catering industry requirements."

GB/T 22000-2006 "Food safety management systems in the food chain organization requirements" for all types of food chain organizations General requirements. Catering industry and stakeholders to use the GB/T 22000 in the proposed for this type of production and operating characteristics of the generic It requires further detailed requirements.

Given the difference in the catering aspect of the production process, in order to ensure food safety, in addition to the general requirements in catering food control should be concerned In addition, this standard also proposed for the restaurant industry features of "critical process control" requirement. Key proposed catering food processing raw materials Procurement, storage and control of roughing, highlighting the characteristics of different characteristics of raw materials procurement, storage and roughing during food safety control; with When concern about hot dishes, cold dishes, snacks, cold pastries, fresh fruit juice, fruit, raw food processing and distribution of food seafood particularity tube Processing; affect food safety catering reception process, tableware cleaning and disinfection methods and results of the evaluation, it requires the implementation of environmental controls eating, clothing Works fine process, to avoid cross-contamination of products, strict cleaning and disinfecting tableware, promote products through inspection and verification process to ensure food Safety.

1 Scope

This standard specifies the catering establishment and implementation of food safety management system specific requirements, including human resources, the premise of the program, the key too Process control, inspection, traceability and withdrawn.

This standard with GB/T 22000 to apply to catering establishment, implementation and self-evaluation of its food safety management system, also applies to External evaluation and certification provider catering food food safety management system.

When this standard is used for authentication purposes should be used in conjunction with GB/T 22000. See correspondence between GB/T 22000 and this standard between Appendix A.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.

GB 2760 Hygienic standards for uses of food additives

GB 5749 drinking water health standards

GB 14934 food (drink) with disinfection health standards

GB 16153 restaurant (restaurant) health standards

GB/T 22000-2006 requirements for food safety management systems in the food chain organization (ISO 22000:2005, IDT)

3 Terms and Definitions

GB/T 22000-2006 and established the following terms and definitions apply to this standard.

3.1

In food service institutions or individuals, including the delivery unit of group meal and cafeteria.

3.2

Through instant production processing, commercial sales and service labor and other means, to provide consumers with food, consumer sites and facilities in food processing Processing, marketing and consumption of service activities.

3.3

According to the collective clients order requirements, centralized processing, distributed food places to eat but the unit is not available.

3.4

After cooling of cooked mature or tasty pickled simple production and transfer to a plate of food, general food can be eaten without heating Meat dish, also known as cold meat, cold dishes.

NOTE: For cold dishes including raw plant foods without heating or for processing directly after only simple processing edible flavored food.

3.5

Machining operations between the production of cold dishes.

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.

Referenced standards

Normative references

GB 16153

Cited by

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