This standard specifies the sources, handlers, quantities, vouchers, and raw material circulation of meat, noodles, rice, wine, edible oil, fruits and vegetables, dairy products, condiments and other food (ingredients) and raw materials used by catering enterprises in their daily catering business. Relevant requirements for traceability management of time and other information. This standard is applicable to the process management and node traceability of food (ingredients) circulation by catering enterprises.