内容简介
SZDB/Z 256-2017餐饮业食品安全管理规范
Food safety management specification for catering
2017-09-01 实施
2017- 08-09发布
目 次
前 言 ............................................................................................................................................................ 1
引 言 ............................................................................................................................................................ 1
1 范围 ................................................................................................................................................................ 1
2 规范性引用文件 ............................................................................................................................................ 1
3 术语和定义 .................................................................................................................................................... 1
4 基本要求 ........................................................................................................................................................ 3
4.1 许可管理 ............................................................................................................................................... 3
4.2 管理机构及人员管理 ........................................................................................................................... 3
4.3 基础设施 ............................................................................................................................................... 5
4.4 接受社会监督 ....................................................................................................................................... 7
5 过程控制 ........................................................................................................................................................ 7
5.1 采购验收 ............................................................................................................................................... 7
5.2 储存 ....................................................................................................................................................... 8
5.3 粗加工 ................................................................................................................................................... 8
5.4 烹调加工 ............................................................................................................................................... 8
5.5 专间操作 ............................................................................................................................................... 9
5.6 饮用水要求 ........................................................................................................................................... 9
5.7 食品添加剂管理 ................................................................................................................................... 9
5.8 餐饮具清洗消毒保洁 ........................................................................................................................... 9
5.9 餐饮配送 ............................................................................................................................................... 9
5.10 备餐及供餐 ......................................................................................................................................... 9
5.11 食品留样 ............................................................................................................................................. 9
5.12 餐厨垃圾管理 ..................................................................................................................................... 9
6 风险管理 ........................................................................................................................................................ 9
6.1 危害分析与控制措施 ........................................................................................................................... 9
6.2 防控食品安全事件 ............................................................................................................................. 10
6.3 食品安全事件应对 ............................................................................................................................. 10
6.4 不合格食品 .......................................................................................................................................... 11
6.5 预防食物过敏 ...................................................................................................................................... 11
6.6 食品广告要求 ...................................................................................................................................... 11
6.7 消费者投诉 .......................................................................................................................................... 11
7 沟通 .............................................................................................................................................................. 12
7.1 外部沟通 ............................................................................................................................................. 12
7.2 内部沟通 ............................................................................................................................................. 12
8 评价改进 ...................................................................................................................................................... 12
8.1 评价 ..................................................................................................................................................... 12
8.2 改进 ..................................................................................................................................................... 12
附录 A（资料性附录）餐饮业食品安全管理规范评估表 ........................................................................... 14
附录 B（资料性附录）餐饮业高风险食品类别防控参照表 ....................................................................... 25
附录 C（资料性附录）现场标识指引 ........................................................................................................... 28
附录 D（资料性附录）中国致敏原成分标示要求 ....................................................................................... 29
附录 E（资料性附录）致敏原提示标签示例 ............................................................................................... 30
附录 F（资料性附录）深圳市餐饮单位食品安全管理档案目录 ............................................................... 31
参考文献 .......................................................................................................................................................... 33
本文件按照GB/T 1.1-2009规定的格式编写。
本文件由深圳市食品药品监督管理局提出并归口。