The China Cuisine Association issued three more group standards during the year

On December 8, the Chinese Cuisine Association held an online conference on group standards in Beijing, at which three group standards were released, namely "Technical Specifications for Traditional River Fish Cooking", "ATP Monitoring and Limit Requirements for Evaluation of Food Contact Surface Cleaning Effects", and "Management Specifications for Takeaway Safe Restaurants"
.
It is reported that this is the second group standard press conference held by the China Cuisine Association this year, and the standard drafting representatives and representatives of a number of news media attended the press conference
.

Although the catering industry has been greatly affected by the epidemic, the China Cuisine Association has always been adhering to the hot and difficult issues around the development of the industry in leading the development of the industry and serving members, focusing on shaping the highlights of the development of the industry, ensuring that group standards can truly play a guiding and promoting role in the development of the industry, promoting the development of industrial standardization, enhancing the competitiveness of industrial services, stimulating market vitality, guiding enterprises to improve quality and efficiency, and creating a new pattern
of industry co-construction, co-governance and sharing.

The representatives of the drafting of the standard interpreted the content of the standard separately
.

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 pointed out 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 the cultivated dark striped oriental pufferfish as raw materials, the production of white juice river fish and braised river fish as the finished products, supplemented by the corresponding color and aroma shape, and stipulates the terms and definitions of traditional river pufferfish cooking technology, raw and auxiliary materials and specifications, production technology, plating and dish characteristics
.

The issuance of this standard provides standard support for the operation of river fish cooking, which is conducive to the training of catering enterprises for back-kitchen staff, plays a positive role in continuously improving the cooking skills of employees, and also promotes the continuous development and growth
of the entire river fish 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
.
In the "ATP Monitoring and Limit Requirements for the Evaluation of the Cleaning Effect of Food Contact Surfaces", the inspection methods for cleaning effectiveness include visual inspection, microbiological detection and adenosine triphosphate (ATP) detection
.
The verification data of domestic and foreign authorities have proved 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, yeasts and molds, 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 biologically active substances is relatively constant, and ATP can be quantified by luciferin-luciferase luminescence reaction, which can reflect biomass residues and therefore 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
for comparison.

For enterprises, this detection method can quickly know their own cleaning level, and the professional and technical level of inspectors is low
.

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, the "Management Code for Takeaway Safe Restaurants"
.
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 "safety of business qualifications, safety of personnel health, safety of food raw materials, safety of rear kitchen visibility, safety of packaging and distribution, safety of consumption protection and safety of food safety performance", covering the entire 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.

(Edited by Li Chuang)