This standard specifies specific requirements for the establishment and implementation of food safety management system in catering services, including human resources, prerequisite program, key process control, inspection, product traceability and recall.
Supporting GB/T 22000, this standard is applicable to the establishment, implementation and self-assessment of food safety management system in catering services, as well as the external evaluation and certification on the food safety management system of catering services providers.
For certification purpose, this standard shall be adopted with GB/T 22000 together. The corresponding relationship between GB/T 22000 and this standard is specified in Appendix A.
Contents
Foreword I
Introduction II
1 Scope
2 Normative References
3 Terms and Definitions
4 Human Resources
4.1 Members of Food Safety Team
4.2 Capacity, Consciousness and Training
5 Prerequisite Program
5.1 Design of Buildings and Relevant Facilities
5.2 Layout of Operating Space and Stuff Facilities
5.3 Supply of Air, Water and Energy
5.4 Treatment of Wastes and Sewage
5.5 Suitability, Cleaning and Maintenance of Equipment and Utensils
5.6 Management on Material Procurement
5.7 Food Storage Management
5.8 Preventive Measures of Cross Contamination
5.9 Cleaning and Disinfection
5.10 Pest Control
5.11 Personnel Health and Hygiene
6 Key Process Control
6.1 Raw materials of Catering Food Processing
6.2 Rough Processing
6.3 Cooking
6.4 Catering Food Delivery
6.5 Catering Reception Service
6.6 Cleaning and Disinfection of the Dishware
7 Inspection
7.1 Inspection System
7.2 Inspection Scope
7.3 Inspecting Standard and Method
7.4 Security Inspection Item
8 Product Traceability and Recall
8.1 Product Traceability
8.2 Product Recall
8.3 Establishment of Emergency Measures
Appendix A (Informative) Corresponding Relationship between GB/T 22000-2006 and GB/T 27306-2008
Appendix B (Informative) Key Inspection Items of Catering Food, Raw Materials, Dishware and Other Processing Tools and Containers
Appendix C (Informative) Catering Rapid Inspection Items
Bibliography
This standard specifies specific requirements for the establishment and implementation of food safety management system in catering services, including human resources, prerequisite program, key process control, inspection, product traceability and recall.
Supporting GB/T 22000, this standard is applicable to the establishment, implementation and self-assessment of food safety management system in catering services, as well as the external evaluation and certification on the food safety management system of catering services providers.
For certification purpose, this standard shall be adopted with GB/T 22000 together. The corresponding relationship between GB/T 22000 and this standard is specified in Appendix A.
Contents of GB/T 27306-2008
Contents
Foreword I
Introduction II
1 Scope
2 Normative References
3 Terms and Definitions
4 Human Resources
4.1 Members of Food Safety Team
4.2 Capacity, Consciousness and Training
5 Prerequisite Program
5.1 Design of Buildings and Relevant Facilities
5.2 Layout of Operating Space and Stuff Facilities
5.3 Supply of Air, Water and Energy
5.4 Treatment of Wastes and Sewage
5.5 Suitability, Cleaning and Maintenance of Equipment and Utensils
5.6 Management on Material Procurement
5.7 Food Storage Management
5.8 Preventive Measures of Cross Contamination
5.9 Cleaning and Disinfection
5.10 Pest Control
5.11 Personnel Health and Hygiene
6 Key Process Control
6.1 Raw materials of Catering Food Processing
6.2 Rough Processing
6.3 Cooking
6.4 Catering Food Delivery
6.5 Catering Reception Service
6.6 Cleaning and Disinfection of the Dishware
7 Inspection
7.1 Inspection System
7.2 Inspection Scope
7.3 Inspecting Standard and Method
7.4 Security Inspection Item
8 Product Traceability and Recall
8.1 Product Traceability
8.2 Product Recall
8.3 Establishment of Emergency Measures
Appendix A (Informative) Corresponding Relationship between GB/T 22000-2006 and GB/T 27306-2008
Appendix B (Informative) Key Inspection Items of Catering Food, Raw Materials, Dishware and Other Processing Tools and Containers
Appendix C (Informative) Catering Rapid Inspection Items
Bibliography
