The State Administration for Market Regulation (National Standardization Committee) has approved the release of two national standards for central kitchens (with an infographic for easy understanding)

Release Date:

2024-07-15 17:16

Source:

New Sayings of the City

The State Administration for Market Regulation (National Standardization Committee) has approved the release of two national standards for central kitchens (with an infographic for easy understanding)

Recently, the State Administration for Market Regulation (National Standardization Administration) approved and released "Central Kitchen Construction Requirements" (GB/T 44142-2024) and "Central Kitchen Operation Management Specifications" (GB/T 44141-2024) Two national standards, which will be implemented starting October 1.

As a place where food business enterprises carry out production and processing of food raw materials, quality control and inspection, unified packaging, storage, distribution, and information processing, the central kitchen, relying on centralized procurement, centralized processing, and centralized distribution, is becoming a new trend in the modernization transformation of the catering industry. The two national standards released this time are of great significance for improving catering production efficiency, increasing raw material utilization, reducing food waste, and strengthening food safety control.

"Central Kitchen Construction Requirements" provides requirements in four aspects: site selection and overall layout of the central kitchen, processing area setup, main construction, and facilities and equipment, guiding reasonable construction and scientific investment of central kitchens. "Central Kitchen Operation Management Specifications" offers guidance on the operation and management of central kitchens from aspects such as facilities and equipment management, operation and processing procedures, safety and traceability, emergency response and recall, personnel management, information recording and archive management, as well as supervision, evaluation, and improvement. It also puts forward specific detailed requirements for raw and auxiliary material procurement and acceptance, operation and processing, inspection and sampling, storage, distribution, and delivery. The implementation of these two standards will further enhance the intensive management capability of the catering industry, foster the development of the new model "breeding base + central kitchen + catering outlets," and support the high-quality development of catering and related industries.

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