In terms of food safety risk prevention and control, the standard adopts the "Code for Food Safety Operations in Catering Services" (State Administration for Market Regulation Announcement [2018] No. 12) regarding the process control requirements for catering food processing and production; in terms of nutrition and health management, refer to It has complied with WS/T554-2017 "Nutritional Guidelines for Student Meals" and "School Food Safety, Nutrition and Health Management Regulations" and other contents; in terms of risk prevention and control, it has followed the basic principles and requirements of Hazard Analysis and Critical Control Points (HACCP).
T/GZTC 1-2020 history
2020T/GZTC 1-2020 food of practice for safety of group meals