Raw material management 1.1 Procurement 1.2 Transportation 1.3 Incoming inspection 1.4 Raw material storage 2 Processing and production 2.1 Basic requirements 2.2 Initial processing, production and cutting 2.3 Food cooling 3 Catering, packaging, storage and distribution 3.1 Catering 3.2 Packaging 3.3 Storage 3.4 Distribution 4 Food safety Management 4.1 General requirements 4.2 Use of food additives 4.3 Food sample retention 4.4 Inspection and testing 4.5 Record and document management
T/OCCC 11-2022 history
2022T/OCCC 11-2022 Technical specification for quality and safety control of prepared poon choi in catering field