"Waste on the tip of the tongue" not only restricts the construction of social civilization and morality, but also has a bearing on national food security. Since the promulgation and implementation of the Anti-Food Waste Law of the People's Republic of China on April 29, 2021, there have been laws to follow since promoting traditional virtues, ensuring food security and preventing food waste.
In order to further create a strong atmosphere of diligence and thrift,
State Administration for Market Regulation and Standardization Administration of the People's Republic of China
A series of relevant national standards have been introduced,
Do you know which ones are?
What is the significance of the formulation of the national standard in the fight against waste?
Where can the public check the national standard?
Let's find out in the short video.
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"Guidelines for Catering Separate Meal Service Guidelines" GB/T 39002-2020
Catering is the embodiment of the progress of catering civilization. The formulation and implementation of the national standard of the "Catering Meal System Service Guide" provides a basis for catering enterprises to implement meal distribution activities, provides a basis for consumers to choose the catering market, and is conducive to promoting the implementation of the catering meal distribution system, promoting the standardization and standardization of meal distribution service provision, and making catering meal distribution a daily meal method.
The main technical contents of the standard include the definition of separate meals and separate meal systems, the way of separate meals, the elements of separate meal systems, the implementation of separate meal systems, and emergency management during public health emergencies. Among them, there are three types of meal distribution: "meal distribution by position", "meal distribution by public tableware" and "self-pickup meal distribution": meal distribution by location, the core is to divide the dishes into single portions according to the number of diners, and one per person is presented to the table; The core of public tableware is to use tools such as spoons, chopsticks, clips or forks to achieve meal distribution; The core of self-pickup and distribution is the use of independent tableware and the assistance of diners or service staff to achieve meal distribution.
Guidelines for Supply Chain Management in the Catering Industry GB/T 40040-2021
Based on the background of "strict economy and opposition to waste", the "Guide to Supply Chain Management in the Catering Industry" provides guidance for catering enterprises to strengthen the concept of supply chain process management and implement supply chain process management measures, which is a systematic solution for the current catering industry to implement anti-waste and strict economy.
The standard establishes the general principles for the implementation of supply chain management in the catering industry, and provides guidance on the basic model, planning, design and operation management of the catering supply chain. The standard is applicable to guide catering business enterprises to implement supply chain management, and other relevant enterprises can refer to it.
"Specification for Information Description of Takeaway Meals" GB/T 40041-2021
The formulation and implementation of the national standard of "Specification for Information Description of Takeaway Meals" can play a role in guiding and promoting the development of the takeaway industry, improving service quality, and boosting the atmosphere of food and beverage conservation, so as to facilitate consumers to order food scientifically and avoid food waste caused by opaque information such as portion size and taste.
The standard is applicable to the information description of take-out meals by catering service providers based on the Internet platform, and clarifies the description requirements for eight information contents, including the name, category, main raw materials, taste, portion size, and production method of take-out meals, and provides information description and information expansion methods.
"Green Catering Operation and Management" GB/T 40042-2021
"Green Catering Operation and Management" provides guidance for all kinds of catering enterprises to implement green management and stop catering waste, which helps guide catering enterprises to reduce waste, advocate the concept of green catering consumption in the whole society, and guide consumers to actively choose products and services that are beneficial to resource conservation and environmental protection in the consumption process.
The standard stipulates the basic requirements for the operation and management of green catering, as well as economical catering, environmentally friendly catering, assured catering, healthy catering, green catering blocks and continuous improvement. It is suitable for the operation and management of catering enterprises and catering blocks.
The standard text can be queried online through the official website of the Standardization Administration of the People's Republic of China.
http://openstd.samr.gov.cn/bzgk/gb/index
Stop food waste,
Let's do it together!
Standard trivia
Origin of World Standards Day
From October 14 to 26, 1946, 64 representatives from 25 countries, including China, Britain, the United States, France, and the Soviet Union, gathered in London and formally voted to establish the International Organization for Standardization (ISO). On February 23, 1947, the ISO International Organization for Standardization was officially established. In September 1969, the ISO Council issued resolution 1969/59, which decided to designate October 14 as World Standards Day every year.
October 14, 2024 is the 55th World Standards Day. The theme of World Standards Day determined by the International Organization for Standardization (ISO), the International Electrotechnical Commission (IEC) and the International Telecommunication Union (ITU) is "A Common Vision for a Better World", and the theme of World Standards Day in mainland China is "Strengthening Standards Guidance and Promoting High-quality Development".
Text: Xuhui Market Regulation
Editors: Wei Li, Qiu Caihong
Proofreader: Yao Yuan