During the year, the Chinese Cuisine Association issued three more group standards, including the "Technical Specifications for Traditional Pufferfish Cooking"

On December 8, the China Cuisine Association held an online conference of group standards in Beijing, at which three group standards were released, namely "Traditional Pufferfish Cooking Technical Specifications", "Food Contact Surface Cleaning Effect Evaluation ATP Monitoring and Limit Value Requirements" and "Takeaway Safe Restaurant Management Specifications"
.
It is reported that this is the second time that the Chinese Cuisine Association has issued group standards
this year.

Although the catering industry has been greatly affected by the epidemic in recent years, the China Cuisine Association focuses on the hot and difficult issues of industry development, focuses on shaping the highlights of industry development, ensures that group standards play a guiding and promoting role in the development of the industry, promotes the development of industrial standardization, enhances the competitiveness of industrial services, stimulates market vitality, and guides enterprises to improve quality and efficiency
.

The drafting representatives of the standards interpreted the contents of the three standards
.

In 2016, the General Office of the former Ministry of Agriculture and the General Office of the former State Food and Drug Administration issued the Notice on Conditionally Liberalizing the Processing and Operation of Cultured Redfin Oriental Pufferfish and Dark Striped Pufferfish (2016) No.
53, which conditionally liberalized the processing and operation of farmerfish, and also clearly put forward the norms and standards for the aquaculture and processing of pufferfish, and partially liberalized the filing of pufferfish source bases and the filing of legal processing and operation qualifications
.

In 2022, led by Beijing Puffer Family Technology Industry Co.
, Ltd.
, 10 pufferfish cooking and catering enterprises in the United Nations jointly drafted the group standard "Traditional Pufferfish Cooking Technical Specifications"
.
The standard uses the processed products of cultured dark pufferfish as raw materials, and the production of white juice pufferfish and braised pufferfish as the finished products, supplemented by the corresponding color and aroma shape, and stipulates the terms and definitions of traditional pufferfish cooking technology, raw and auxiliary materials and specifications, production technology, plating and relevant requirements
for dish characteristics.

The release of this standard provides standard support for the operation of pufferfish cooking, which is conducive to catering enterprises to train back-kitchen staff, play a positive role in continuously improving the cooking skills of employees, and promote the continuous development and growth
of the entire pufferfish industry chain.

Food safety is the cornerstone of the development of food processing enterprises and catering industry, cleaning and disinfection is an important part of food safety control, how to evaluate the cleaning effect is crucial
.
The "ATP Monitoring and Limit Requirements for Food Contact Surface Cleaning Effectiveness Evaluation" drafted by 3M China's food safety business (now merged into Nuqin Biotechnology (Shanghai) Co.
, Ltd.
) states that the cleaning effect inspection methods include visual inspection, microbiological testing and adenosine triphosphate (ATP) testing
.
The verification data of domestic and foreign authoritative institutions prove that the evaluation of the cleaning effect of food contact surfaces by ATP (adenosine triphosphate) bioluminescence method has the characteristics
of rapid and relatively reliable.
The principle is that ATP is the main source of energy for life processes and is found in bacteria, yeast and mold, as well as in all animals and plants, including food and food scraps, while ATP
is not present in inanimate detritus.
The ATP content in the biologically active substances is relatively constant, and ATP can be quantified by luciferin-luciferase luminescence reaction, thus reflecting biomass residues, so the cleaning effect can be evaluated
.

The content of the standard covers the principle of methods, instruments and consumables, ATP detection methods for cleaning effects, and evaluation of
cleaning effects.
Specific requirements are made for the division of risk points, sampling frequency, sampling methods and result verification, which is convenient for enterprises to use and quickly know their own cleanliness level, and has low
requirements for the professional and technical level of inspectors.

With the online consumption habits gradually developed by users during the epidemic, the scale of takeaway users is growing
.
According to the "China Food Delivery Industry Development Report for 2019 and the First Half of 2020" released by Meituan, nearly half of users believe that food safety is the main consideration
for their choice of food delivery business.
In order to guide takeaway businesses to protect the food safety environment and promote the healthy and orderly development of new takeaway formats, under the guidance of the China Cuisine Association, Meituan took the lead in drafting the "Management Code for Takeaway Safe Restaurants" (hereinafter referred to as the "Specification"
).
It stipulates the compliance specifications, implementation and management requirements
of "takeaway safe restaurant".

The Code focuses on the core concept of "peace of mind" and involves seven normative requirements, including "safe business qualifications, safe personnel health, safe food raw materials, safe kitchen visibility, safe packaging and distribution, safe consumption security and safe food performance", covering the whole chain of restaurants from business qualification to after-sales guarantee; It aims to make consumers more "at ease" in the process of take-out products and services through standardized methods, further enhance consumers' trust in restaurants, help further standardize and guide restaurants to better display online information and daily operations, bring better experience to consumers, and help the long-term and healthy development
of catering businesses and takeaway platforms.

(Jiang Mei)

Preliminary review: Li Song Responsible editor: Zhao Yu Review: Wang Jinchen