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GB 31654-2021: National food safety standard - General hygienic specifications for catering services
GB 31654-2021
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - General hygienic
specifications for catering services
ISSUED ON: FEBRUARY 22, 2021
IMPLEMENTED ON: FEBRUARY 22, 2022
Issued by: National Health Commission of PRC;
State Administration for Market Regulation.
Table of Contents
1 Scope ... 3
2 Terms and Definitions ... 3
3 Site and layout ... 4
4 Facilities and equipment ... 6
5 Raw material purchasing, transportation, acceptance, and storage ... 10
6 Food safety control during processing ... 12
7 Requirements for serving meals ... 15
8 Shipping requirements ... 16
9 Clean-keeping and waste management ... 17
10 Pest control ... 18
11 Personnel health and hygiene ... 19
12 Training ... 21
13 Food safety management ... 21
Appendix A Guidelines for cleaning and disinfection of raw eating vegetables and fruits
... 24
Appendix B Guidelines for cleaning and disinfection of tableware ... 26
Appendix C Commonly used disinfectants and precautions for chemical disinfection in
catering services ... 28
Appendix D Hand washing and disinfection guidelines for the catering service workers
... 30
to avoid them.
3.2 Design and layout
3.2.1 The site shall be suitable for the variety and quantity of the food operated. The
layout of the food handling area shall be designed reasonably according to the food
processing and supply process, and meet the requirements of food hygiene operation; it
is necessary to avoid the cross-contamination of food during storage, processing, and
delivery.
3.2.2 An independent room, area, or facility shall be prepared to store cleaning tools
(including brooms, mops, rags, brushes, etc.; the same below). For the area or facility
specialized for washing the cleaning tools, its location shall not cause the food to be
contaminated, and it shall be clearly distinguishable from other areas or facilities.
3.2.3 If solid fuels that are prone to the production of ash, such as coal or charcoal, are
used in the food handling areas, the stove shall be an external ash-removing type with
a partition wall for the burning fire.
3.3 Building internal structure and materials
3.3.1 Basic requirements
3.3.1.1 The internal structure of the building shall be easy to maintain, clean and
disinfect, and shall be constructed of appropriate durable materials.
3.3.1.2 The structures of the ground, walls, doors, windows, and ceilings shall be able
to avoid the invasion and habitation of harmful organisms.
3.3.2 Ceiling
3.3.2.1 The materials used for the coating or decoration of ceilings in catering service
places shall be non-toxic, odor-free, mildewproof, not prone to falling off, and easy to
clean.
3.3.2.2 The materials used for the coating or decoration of ceilings in areas such as food
cooking, food cooling, and tableware cleaning and disinfection, shall be non-absorbent,
high-temperature resistant, and corrosion resistant.
3.3.2.3 The ceiling above the exposed area for storing semi-finished food, finished food
and clean tableware shall be able to avoid dust scattering; its structure shall be
unfavorable for the condensed water to fall vertically and be able to prevent the
propagation of harmful organisms and bacteria.
3.3.3 Walls
3.3.3.1 The coating or laying materials of the walls of the food handling area shall be
non-toxic, odorless, waterproof, mildewproof, not prone to falling off, and easy to clean.
3.3.3.2 For places in the food handling area that need to be washed frequently, the walls
within the operating height range shall also be smooth, waterproof, not prone to the
accumulation of dirt, and easy to clean.
3.3.4 Doors and windows
3.3.4.1 The doors and windows of the food handling area shall be tightly closed, and
made of waterproof, strong, and non-deformable materials; the structure shall be easy
to maintain and clean. Necessary measures shall be taken to prevent the food and
tableware from being contaminated after the windows and doors are broken. The door
of the place needs to be washed frequently, and the surface shall also be smooth and not
prone to the accumulation of dirt.
3.3.4.2 Effective measures (such as installing air curtains, fly-proof curtains, insect-
proof screens, and rat guards) shall be taken for the doors and windows of catering
service places that directly connect with the outside to prevent the invasion of harmful
organisms.
3.3.4.3 The doors between the special room and other places shall be able to be closed
in time. The food delivery window set up in the special room shall be specialized, and
can be opened and closed.
3.3.5 Ground
3.3.5.1 The paving materials on the floor of the food handling area shall be non-toxic,
odorless, waterproof, and corrosion-resistant, and the structure shall be conducive to
sewage discharge and cleaning.
3.3.5.2 The floor of the food handling area shall be flat and non-slip, easy to be cleaned
and disinfected, and conducive to the prevention of water accumulation.
4 Facilities and equipment
4.1 Water supply facilities
4.1.1 It shall be able to ensure that the water quality, water pressure, water content, and
other indicators meet the needs of food processing.
4.1.2 The water quality of food processing water shall comply with the provisions of
GB 5749. If there are special requirements for the quality of the food processing water,
the corresponding regulations shall be complied with.
4.1.3 The piping systems of food processing water and other water that is not in contact
4.4 Hand-washing facilities
4.4.1 Hand-washing facilities shall be provided in the food handling area.
4.4.2 The hand-washing facilities shall be made of materials that are waterproof, not
prone to the accumulation of dirt, and easy to be cleaned.
4.4.3 The taps used in special rooms and specialized operating areas shall be non-
manual, and warm water should be provided.
4.4.4 Hand-washing supplies and hand-drying facilities shall be provided near the hand-
washing facilities.
4.4.5 Obvious positions near the specialized hand-washing facilities for workers shall
also be marked with concise and easy-to-understand hand-washing methods.
4.5 Toilet
4.5.1 The toilet shall not be set in the food handling area, and its entrance and exit shall
not directly connect with the food handling area, and should not directly face the dining
area.
4.5.2 The toilet shall be provided with an independent exhaust device, and the exhaust
outlet shall not directly face the food handling area or dining area. The structure,
facilities, and internal materials should be easy to be cleaned. The toilet’s doors and
windows that connect directly with the outside shall meet the requirements of 3.3.4.
4.5.3 Hand-washing facilities that meet the requirements of 4.4.2 and 4.4.4 shall be set
up near the toilet exit.
4.5.4 The sewage pipelines shall be installed separately from the drainage pipelines of
the food handling areas and shall be provided with water seals to prevent the bad smell.
The sewage outlet shall be located outside of the catering service place.
4.6 Dressing area
4.6.1 It shall be located in the same building as the food handling area and should be
located at the entrance of the food handling area. The catering service providers that are
in good operation condition are encouraged to set up a separate dressing room.
4.6.2 The number of changing facilities shall meet the needs. If hand-washing facilities ...