GB/T 42966-2023General rules for management of anti-food waste in catering (English PDF)
餐饮业反食品浪费管理通则
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
June 9, 2023
Implementation date
June 9, 2023
Scope
GB/T 42966-2023 is the English-translated version of 餐饮业反食品浪费管理通则.
This document specifies the basic requirements for managing the prevention of food waste in catering: the planning of that management and the institutional arrangements, the raw and auxiliary materials, cooking and processing, the serving of meals, the handling of leftovers, distribution, online catering service platforms, the disposal of unsold surplus food, staff training, building the right culture, evaluation and improvement, and the records kept.
The document applies to the anti-food-waste work of catering service providers of every kind and of online catering service platforms.
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Document preview — GB/T 42966-2023
National Standard of the People's Republic of China
- ICS
- 03.080
- Classification
- A 12
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Preface
- Introduction
- 1 Scope
- 2 Normative references
- 3 Terms and Definitions
- 4 Anti-food waste management planning in catering industry
- 4.1 Anti-food waste management objectives
- 4.2 Anti-food waste management institutions and personnel
- 4.3 Anti-food waste management system
- 5 Catering service establishments
- 6 raw materials
- 7 Cooking Processing
- 8 meals provided
- 8.1 Before meal
- 8.2 Meals
- 8.3 After meal
- 8.4 Cancellation and adjustment of meals
- 8.5 Packaging service
- 9 Meal Improvement
- 10 Delivery
- 11 Online catering service platform
- 12 Disposal of unsold food surplus
- 13 Staff training
- 14 Cultural Construction
- 15 Evaluation Improvement
- 16 Documentation
- Reference
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents" drafting.
Introduction
It is the traditional virtue of the Chinese nation to practice strict economy and oppose waste. Stop food waste in the catering field and advocate civilization, health, rationality and greenness The concept of consumption is very important for ensuring national food security, advocating social civilization, promoting the construction of a resource-saving society, and promoting sustainable economic and social development.
It is of great significance to safeguard national security. This document serves as the implementation of the "Anti-Food Waste Law of the People's Republic of China" to stop catering The important support of waste content is crucial to standardize the anti-food waste work of catering service providers.
1 Scope
This document specifies the basic requirements for anti-food waste management in the catering industry, including anti-food waste management planning in the catering industry, and Institute, raw and auxiliary materials, cooking and processing, meal provision, meal improvement, distribution, online catering service platform, disposal of unsold surplus food, employee training Training, culture building, evaluation improvement, documentation.
This document is applicable to the anti-food waste work of various catering service providers and online catering service platforms.
2 Normative references
The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.
GB 31654-2021 National Food Safety Standard General Hygienic Specifications for Catering Services
GB/T 39002 Service Guide for Meal Sharing System
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1 Food waste
Unreasonable use of food that is safe to eat or drink in accordance with its functional purpose.
Note: Including waste, reduction in quantity or quality of food due to irrational utilization, etc.
3.2 Catering service
The service activities of providing food or food and consumption facilities to consumers through ready-to-eat processing, commercial sales and service labor. [Source: GB 31654-2021, 2.1]
3.3 Catering service provider
Units or individuals engaged in catering services.
Note: Including social catering service operators, unit canteens, central kitchens and group meal delivery units, etc.
3.4 Unit canteeninstitutioncanteen
Established in government agencies, institutions, social groups, private non-enterprise units, enterprises, etc., supplying catering services for internal employees, students, etc. service provider.
3.5 Online catering service platform
Third-party platform providers of online catering services or catering service units that use the Internet to provide catering services build their own websites.
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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
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Related Standards
GB 31654-2021 — National food safety standard General hygienic specifications for catering services
GB/T 39002-2020 — Guidance on individual dining system in catering service
GB/T 7251.4-2026 — Low-voltage switchgear and controlgear assemblies - Part 4: Particular requirements for assemblies for construction sites (ACS)
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