Some standard content:
ICS03.120.00
People's Republic of China Certification and Accreditation Industry Standard RB/T153—2016
Requirements for organic catering AssessmentReleased on December 2016
China National Certification and Accreditation AdministrationScrape coating to check for damage
Implementation on June 2017
Normative reference documents
Terms and definitions
Dishes and raw materials
Catering management requirements
Cooking and preparation methods
Tableware and packaging
Storage and disposal
Cleaning, disinfection and pest control
Product labeling
Management system
Organic catering grade
Grade classification
Bronze organic catering
Silver organic catering
Gold organic catering
RB/T153—2016
This standard was drafted in accordance with the rules given in GB/T1.1—2009. This standard was proposed and managed by the National Certification and Accreditation Administration. RB/T153—2016
The drafting units of this standard are: Nanjing Guohuan Organic Product Certification Center, Certification and Accreditation Technology Research Institute of the National Certification and Accreditation Administration, China Cuisine Association, Zhenggu (Beijing) Agricultural Development Co., Ltd., Yantai Xinhe Enterprise Food Co., Ltd., Shanghai Duoli Agricultural Development Co., Ltd., Shiquanshimei (Shanghai) Agricultural Science and Technology Co., Ltd. The main drafters of this standard are: Wang Yungang, Zhang Jibing, Xiao Xingji, Zhang Youting, Kang Yanli, Hu Yunfeng, Jie Weihua, Wang Xia, Shao Junya, Wang Maohua, Yang Zehui, Sun Tunyan, Ding Le, Qin Qi, Jiang Hong, Jiang Wei, III
RB/T153—2016
In addition to directly purchasing certified organic products, the channels for consuming organic products also include consuming organic dishes and drinks made with organic ingredients in catering companies, and enjoying the organic catering-themed services provided by catering companies. Like the production of organic products, organic catering services follow the organic principles of health, ecology, fairness and care, purchase organic certified raw materials and auxiliary materials as much as possible, use local fresh ingredients, adopt healthy cooking methods that maintain the nutritional content of food as much as possible, independently process and dispose of organic raw materials and auxiliary materials and organic dishes, and maintain the integrity of procurement, processing and sales activities. In addition to providing consumers with dishes made from organic raw materials, catering services also need to adopt a series of methods and measures that are different from conventional catering in terms of raw materials, tableware, cooking methods, packaging, storage, disposal, cleaning, disinfection, pest control, labeling and management systems to meet the requirements of organic catering services. Organic catering services are an extension of the organic industry chain. The technical requirements for organic catering services can provide technical and management support for organic catering enterprises, and ensure honest service and maintain brand reputation on the basis of open and unified standards. 1 Scope
Organic catering evaluation requirements
This standard specifies the dishes and raw materials, catering management requirements and organic catering grades in organic catering services. RB/T153—2016
This standard applies to catering service providers that provide organic catering as the theme, including restaurants, hotel restaurants, snack bars, fast food restaurants, beverage shops, dessert stations, unit food parties, collective dining distribution units and central kitchens, etc. 2 Normative reference documents
The following documents are essential for the application of this standard. For all referenced documents with dates, only the versions with dates apply to this document. For any undated referenced document, its latest version (including all amendments) shall apply to this document GB5749
Sanitary standard for drinking water
GB/T19630 (all parts
Organic product
Food safety operation specification for catering service (State Food and Drug Administration Food 3 Terms and definitions
The following terms and definitions apply to this document
Organic product ... catering
Catering services that provide consumers with food or beverages made or cooked with organic products as raw materials in accordance with the requirements of this standard. 3.4
Group meal distributor A catering service provider that centrally processes and distributes food but does not provide dining venues according to the ordering requirements of collective service objects. 3.5
Central kitchen
centralkitchen
A catering service provider established by a catering chain enterprise with independent venues and facilities and equipment to complete the processing and production of finished or semi-finished food products and directly distribute them to catering service units. 3.6
Dish
The variety of dishes for which the catering service provider specifies the raw materials, auxiliary materials and seasonings, as well as the amount and cooking methods through recipes/menus. 3.7
Organic dish
Organic dish
Dishes cooked and prepared mainly with organic ingredients, of which at least 95% of the ingredients are certified by GB/ Products certified by T19630 and using the China Organic 1
RB/T153—2016
Product Certification Mark.
Drink
Catering service providers specify the types of beverages with raw materials, auxiliary materials and seasonings, as well as the amount and production methods. 3.9
Raw materials
All edible or drinkable substances and materials used in the processing and production of food, except auxiliary materials and seasonings. 3.10
Supplementary materials ement
Auxiliary raw materials required for cooking and processing, including water and edible oil. 3.11
Flavouring
Food ingredients added in small quantities to other foods to improve the taste, including salt, sugar, soy sauce, vinegar, cooking wine, sauces and spices.
4 Dishes and raw materials
4.1 At least 95% (by weight) of the raw materials of each organic product should be products certified by GB/T19630 and use the China Organic Product Certification Mark.
4.2 Organic and non-organic dishes should not coexist. 4.3 The quality of water used for cooking and water used to clean food contact surfaces should meet the requirements of GB5749. 4.4 Organic certified seasonings should be used preferentially, such as sugar, soy sauce, vinegar, cooking wine, sauces and spices. 4.5 Food additives and processing aids not listed in GB/T19630.2, such as colorants, sweeteners and preservatives, should not be used in the processing of organic dishes.
4.6 For catering service providers that mainly operate organic drinks or desserts, the proportion of organic ingredients in their organic drinks or desserts should not be less than 95% (excluding water and salt). When the ingredients are all liquid products, the proportion is calculated by volume; when solid ingredients are included, the proportion is calculated by weight. 4.7 Written plans or procedures should be adopted to avoid the use of food ingredients, seasonings and beverages produced from genetically modified raw materials. 5 Catering Management Requirements
5.1 General
5.1.1 Organic catering service providers should comply with the requirements of the "Food Safety Operation Specifications for Catering Services" (National Food and Drug Administration [20117395]). 5.1.2 Organic catering service providers should provide consumers with an introduction to organic food concepts, specifications and organic catering common sense in a prominent position at the dining venue.
5.1.3 Organic catering service providers should practice and advocate the concepts of local consumption, freshness and nutrition to their customers. Organic catering service providers should establish organic farms or cooperate with local organic farms to ensure a stable supply of organic raw materials. 5.1.4 Organic catering service providers should take effective measures to reduce the use of disposable tableware and packaging materials, and properly recycle and dispose of food waste. 5.2 Cooking and production methods
5.2.1 Organic catering service providers should give priority to processing food by methods such as steaming, boiling, stewing, and cold mixing that are conducive to preserving the nutritional characteristics and natural flavor of food ingredients. Other cooking methods may be used for flavor needs. 5.2.2 Organic catering service providers should not use methods and substances not listed in GB/T19630.2 to process food ingredients and finished products. 5.2.3 When processing and cooking dishes, organic-specific utensils should be used and marked. 2
5.3 Tableware and packaging
RB/T153—2016
5.3.1 Tableware and packaging materials should be food grade and preferably biodegradable or recyclable. The packaging design should be appropriate to protect the integrity of organic products during transportation, storage and display. 5.3.2 Tableware and packaging materials containing chlorofluorocarbon (CFC) expanded polystyrene and polyvinyl chloride (PVC) should not be used. 5.3.3 Excessive packaging should not be used.
5.4 Storage and disposal
The storage and disposal (including packaging) of bulk organic raw materials and dishes should be separated from the disposal of conventional products in time or space. 5.4.1
Storage and disposal of organic raw materials and dishes should avoid contamination by the following pollutants: a) Cleaning and disinfection products; b) Prohibited additives; Pests, pathogens and their residues.
Measures.
Raw materials, seasonings and dishes in storage, disposal and display areas should be clearly marked with organic or non-organic status and isolated. 5.4.4 The following storage methods can be used: a) Controlled atmosphere (such as adjusting the concentration of nitrogen, oxygen and carbon dioxide in the storage); b) Refrigeration;
Freezing;
Humidity control.
5 Cleaning, disinfection and pest control
Tableware should be disinfected by heat first, such as boiling, steam and infrared disinfection. 5.5.1
For the purpose of food hygiene, the following products may be used on food operation countertops, dining tables, tableware and storage rooms, but they should be rinsed with clean water after use.
a) Acetic acid;
Natural acid (such as vinegar, lactic acid);
Alcohol (ethanol);
Sodium carbonate/potassium carbonate;
Baking soda (sodium bicarbonate);
Potassium hydroxide/sodium hydroxide;
Bleach (including calcium hypochlorite, chlorine dioxide or sodium hypochlorite, the residual chlorine content in the rinse water of the food operation countertop should meet the requirements of GB5749);
Hydrogen peroxide;
Lime;
Potassium permanganate (solution with a concentration not exceeding 1%); k) Soap.
5.5.3 When unsealed organic products are stored on worktops, tables and storage rooms, cleaning and disinfection should not be carried out. Preventive measures and physical methods should be used to control pests first. Chemical methods may also be used when necessary, but when unsealed organic products are stored in catering service places, substances not listed in GB/T19630.2 should not be used to control pests, including poison bait boxes. 5.5.5 Cleaning, disinfection and pest control supplies should be stored separately from food and clearly identifiable. 3
RB/T153—2016
5.6 Product Labeling
5.6.1 The labeling scheme (such as color or style) of the packaging containers of organic dishes, staple foods, desserts and beverages should be clearly distinguishable from non-organic dishes.
5.6.2 The labeling scheme used to distinguish organic and non-organic dishes, staple foods, desserts and beverages should be consistent. 5.6.3 There should be a separate organic menu listing organic dishes, staple foods, desserts and beverages. The management system should have an organic catering service management system and technical regulations, including organic/non-organic menus, organic catering cooking and/or production methods, raw material control, packaging, storage and disposal, cleaning and disinfection, pest control, product and store labeling plans, employee welfare and labor protection, personnel training, environmental protection and waste disposal. 5.7.2 A dedicated person should be designated to be responsible for the implementation of the organic catering management system. 5.7.3 Employees should be trained in the following aspects: a) Food safety knowledge; b) Basic knowledge of organic food: Technical requirements for organic catering services; d) Technical regulations for organic catering in the enterprise; cooking methods and nutrition and health.
5.7.4 All purchase and acceptance records of certified organic products should be kept, including at least: purchased products and certification information (including supplier, certification body and certificate number, sales certificate, etc.); a)
b) purchase date;
purchase quantity.
5.7.5 Copies of the latest and valid organic product certification certificates of all suppliers of organic products should be kept. 5.7.6 Records of packaging, storage, cleaning, pest control, waste disposal, complaint handling, product recall, and personnel training should be maintained. 5.7.7
Sales records of all organic dishes, staple foods, desserts or beverages should be kept. 5.7.8 The product tracking or tracing system (such as barcode, production batch number, production date, quantity, etc.) should be able to clearly track the entire process from raw material receipt, storage, processing, packaging to sales to customers. 5.7.9 Records should be available for inspection and evaluation and kept for at least 3 years. 6 Organic catering grades
6.1 Grading
Based on the proportion of organic dishes (or desserts, beverages) provided, organic catering can be divided into three grades from low to high: bronze, silver and gold. 6.1.1
Organic catering.
6.2 Bronze organic catering
6.2.1 At least 30% of the dishes on the menu are organic. For catering services that mainly serve desserts or beverages, at least 30% of the desserts or beverages on the menu should be organic desserts or beverages.
6.2.2 When providing staple food, at least one staple food made from organic ingredients should be provided, such as rice and pasta. 6.3 Silver organic catering
6.3.1 At least 60% of the dishes on the menu are organic. For catering services that mainly serve desserts or beverages, at least 60% of the desserts or beverages on the menu should be organic desserts or beverages.
When providing staple food, at least 50% of the staple food varieties should be made from organic ingredients. 6.3.2
RB/T153—2016
6.3.3 At least one beverage that has obtained GB/T19630 certification and uses the China Organic Product Certification Mark or is made from organic ingredients should be provided, such as tea, coffee, and juice. 6.4 Gold Medal Organic Catering
6.4.1 At least 90% of the dishes on the menu are organic. For catering services that mainly operate desserts or beverages, at least 90% of the desserts or beverages on the menu should be organic desserts or beverages.
6.4.2 When providing staple food, staple food such as rice and noodles should all be made from organic ingredients. 6.4.3 At least one beverage that has obtained GB/T19630 certification and uses the China Organic Product Certification Mark or is made from organic ingredients should be provided, such as tea, coffee, and juice. 6.4.4 Organic cooking oil and seasonings should be used for cooking or preparation.1
For the purpose of food hygiene, the following products may be used on food operation countertops, dining tables, tableware, and storage rooms, but they should be rinsed with clean water after use.
a) Acetic acid;
Natural acid (such as vinegar, lactic acid);
Alcohol (ethanol);
Sodium carbonate/potassium carbonate;
Baking soda (sodium bicarbonate);
Potassium hydroxide/sodium hydroxide;
Bleach (including calcium hypochlorite, chlorine dioxide or sodium hypochlorite, the residual chlorine content in the rinse water of food operation countertops shall comply with the requirements of GB5749);
Hydrogen peroxide;
Lime;
Potassium permanganate (solution with a concentration not exceeding 1%); k) Soap.
5.5.3 When unsealed organic products are present on the operation countertops, dining tables, and storage rooms, cleaning and disinfection shall not be carried out. Preventive measures and physical methods should be used to control pests first. Chemical methods may also be used when necessary. However, when unsealed organic products are stored in catering service places, substances not listed in GB/T19630.2 should not be used to control pests, including poison bait boxes. 5.5.5 Cleaning, disinfection and pest control supplies should be stored separately from food and clearly identifiable. 3
RB/T153—2016
5.6 Product Labeling
5.6.1 The labeling scheme (such as color or style) of the packaging containers of organic dishes, staple foods, desserts and beverages should be clearly distinguished from non-organic dishes.
5.6.2 The labeling scheme used to distinguish organic and non-organic dishes, staple foods, desserts and beverages should be consistent. 5.6.3 There should be a separate organic menu listing organic dishes, staple foods, desserts and beverages. The management system should have an organic catering service management system and technical regulations, including organic/non-organic menus, organic catering cooking and/or production methods, raw material control, packaging, storage and disposal, cleaning and disinfection, pest control, product and store labeling plans, employee welfare and labor protection, personnel training, environmental protection and waste disposal. 5.7.2 A dedicated person should be designated to be responsible for the implementation of the organic catering management system. 5.7.3 Employees should be trained in the following aspects: a) Food safety knowledge; b) Basic knowledge of organic food: Technical requirements for organic catering services; d) Technical regulations for organic catering in the enterprise; cooking methods and nutrition and health.
5.7.4 All purchase and acceptance records of certified organic products should be kept, including at least: purchased products and certification information (including supplier, certification body and certificate number, sales certificate, etc.); a)
b) purchase date;
purchase quantity.
5.7.5 Copies of the latest and valid organic product certification certificates of all suppliers of organic products should be kept. 5.7.6 Records of packaging, storage, cleaning, pest control, waste disposal, complaint handling, product recall, and personnel training should be maintained. 5.7.7
Sales records of all organic dishes, staple foods, desserts or beverages should be kept. 5.7.8 The product tracking or tracing system (such as barcode, production batch number, production date, quantity, etc.) should be able to clearly track the entire process from raw material receipt, storage, processing, packaging to sales to customers. 5.7.9 Records should be available for inspection and evaluation and kept for at least 3 years. 6 Organic catering grades
6.1 Grading
Based on the proportion of organic dishes (or desserts, drinks) provided, organic catering can be divided into three grades from low to high: bronze, silver and gold. 6.1.1
Organic catering.
6.2 Bronze organic catering
6.2.1 At least 30% of the dishes on the menu are organic. For catering services that mainly serve desserts or drinks, at least 30% of the desserts or drinks on the menu should be organic desserts or drinks.
6.2.2 When providing staple food, at least one staple food made from organic ingredients should be provided, such as rice and pasta. 6.3 Silver organic catering
6.3.1 At least 60% of the dishes on the menu are organic. For catering services that mainly serve desserts or drinks, at least 60% of the desserts or drinks on the menu should be organic desserts or drinks.
When providing staple food, at least 50% of the staple food varieties should be made from organic ingredients. 6.3.2
RB/T153—2016
6.3.3 At least one beverage that has obtained GB/T19630 certification and uses the China Organic Product Certification Mark or is made from organic ingredients should be provided, such as tea, coffee, and juice. 6.4 Gold Medal Organic Catering
6.4.1 At least 90% of the dishes on the menu are organic. For catering services that mainly operate desserts or beverages, at least 90% of the desserts or beverages on the menu should be organic desserts or beverages.
6.4.2 When providing staple food, staple food such as rice and noodles should all be made from organic ingredients. 6.4.3 At least one beverage that has obtained GB/T19630 certification and uses the China Organic Product Certification Mark or is made from organic ingredients should be provided, such as tea, coffee, and juice. 6.4.4 Organic cooking oil and seasonings should be used for cooking or preparation.1
For the purpose of food hygiene, the following products may be used on food operation countertops, dining tables, tableware, and storage rooms, but they should be rinsed with clean water after use.
a) Acetic acid;
Natural acid (such as vinegar, lactic acid);
Alcohol (ethanol);
Sodium carbonate/potassium carbonate;
Baking soda (sodium bicarbonate);
Potassium hydroxide/sodium hydroxide;
Bleach (including calcium hypochlorite, chlorine dioxide or sodium hypochlorite, the residual chlorine content in the rinse water of food operation countertops shall comply with the requirements of GB5749);bzxz.net
Hydrogen peroxide;
Lime;
Potassium permanganate (solution with a concentration not exceeding 1%); k) Soap.
5.5.3 When unsealed organic products are present on the operation countertops, dining tables, and storage rooms, cleaning and disinfection shall not be carried out. Preventive measures and physical methods should be used to control pests first. Chemical methods may also be used when necessary. However, when unsealed organic products are stored in catering service places, substances not listed in GB/T19630.2 should not be used to control pests, including poison bait boxes. 5.5.5 Cleaning, disinfection and pest control supplies should be stored separately from food and clearly identifiable. 3
RB/T153—2016
5.6 Product Labeling
5.6.1 The labeling scheme (such as color or style) of the packaging containers of organic dishes, staple foods, desserts and beverages should be clearly distinguished from non-organic dishes.
5.6.2 The labeling scheme used to distinguish organic and non-organic dishes, staple foods, desserts and beverages should be consistent. 5.6.3 There should be a separate organic menu listing organic dishes, staple foods, desserts and beverages. The management system should have an organic catering service management system and technical regulations, including organic/non-organic menus, organic catering cooking and/or production methods, raw material control, packaging, storage and disposal, cleaning and disinfection, pest control, product and store labeling plans, employee welfare and labor protection, personnel training, environmental protection and waste disposal. 5.7.2 A dedicated person should be designated to be responsible for the implementation of the organic catering management system. 5.7.3 Employees should be trained in the following aspects: a) Food safety knowledge; b) Basic knowledge of organic food: Technical requirements for organic catering services; d) Technical regulations for organic catering in the enterprise; cooking methods and nutrition and health.
5.7.4 All purchase and acceptance records of certified organic products should be kept, including at least: purchased products and certification information (including supplier, certification body and certificate number, sales certificate, etc.); a)
b) purchase date;
purchase quantity.
5.7.5 Copies of the latest and valid organic product certification certificates of all suppliers of organic products should be kept. 5.7.6 Records of packaging, storage, cleaning, pest control, waste disposal, complaint handling, product recall, and personnel training should be maintained. 5.7.7
Sales records of all organic dishes, staple foods, desserts or beverages should be kept. 5.7.8 The product tracking or tracing system (such as barcode, production batch number, production date, quantity, etc.) should be able to clearly track the entire process from raw material receipt, storage, processing, packaging to sales to customers. 5.7.9 Records should be available for inspection and evaluation and kept for at least 3 years. 6 Organic catering grades
6.1 Grading
Based on the proportion of organic dishes (or desserts, drinks) provided, organic catering can be divided into three grades from low to high: bronze, silver and gold. 6.1.1
Organic catering.
6.2 Bronze organic catering
6.2.1 At least 30% of the dishes on the menu are organic. For catering services that mainly serve desserts or drinks, at least 30% of the desserts or drinks on the menu should be organic desserts or drinks.
6.2.2 When providing staple food, at least one staple food made from organic ingredients should be provided, such as rice and pasta. 6.3 Silver organic catering
6.3.1 At least 60% of the dishes on the menu are organic. For catering services that mainly serve desserts or drinks, at least 60% of the desserts or drinks on the menu should be organic desserts or drinks.
When providing staple food, at least 50% of the staple food varieties should be made from organic ingredients. 6.3.2
RB/T153—2016
6.3.3 At least one beverage that has obtained GB/T19630 certification and uses the China Organic Product Certification Mark or is made from organic ingredients should be provided, such as tea, coffee, and juice. 6.4 Gold Medal Organic Catering
6.4.1 At least 90% of the dishes on the menu are organic. For catering services that mainly operate desserts or beverages, at least 90% of the desserts or beverages on the menu should be organic desserts or beverages.
6.4.2 When providing staple food, staple food such as rice and noodles should all be made from organic ingredients. 6.4.3 At least one beverage that has obtained GB/T19630 certification and uses the China Organic Product Certification Mark or is made from organic ingredients should be provided, such as tea, coffee, and juice. 6.4.4 Organic cooking oil and seasonings should be used for cooking or preparation.2
RB/T153—2016
6.3.3 At least one beverage that has obtained GB/T19630 certification and uses the China Organic Product Certification Mark or is made from organic ingredients should be provided, such as tea, coffee, and juice. 6.4 Gold Medal Organic Catering
6.4.1 At least 90% of the dishes on the menu are organic. For catering services that mainly provide desserts or beverages, at least 90% of the desserts or beverages on the menu should be organic desserts or beverages.
6.4.2 When providing staple foods, staple foods such as rice and pasta should all be made from organic ingredients. 6.4.3 At least one beverage that has obtained GB/T19630 certification and uses the China Organic Product Certification Mark or is made from organic ingredients should be provided, such as tea, coffee, and juice. 6.4.4 Organic cooking oil and seasonings should be used for cooking or making.2
RB/T153—2016
6.3.3 At least one beverage that has obtained GB/T19630 certification and uses the China Organic Product Certification Mark or is made from organic ingredients should be provided, such as tea, coffee, and juice. 6.4 Gold Medal Organic Catering
6.4.1 At least 90% of the dishes on the menu are organic. For catering services that mainly provide desserts or beverages, at least 90% of the desserts or beverages on the menu should be organic desserts or beverages.
6.4.2 When providing staple foods, staple foods such as rice and pasta should all be made from organic ingredients. 6.4.3 At least one beverage that has obtained GB/T19630 certification and uses the China Organic Product Certification Mark or is made from organic ingredients should be provided, such as tea, coffee, and juice. 6.4.4 Organic cooking oil and seasonings should be used for cooking or making.
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