The preparation of the first batch of national standards in the field of central kitchens in China was officially launched in Beijing a few days ago

On October 11, the first batch of national standards in the field of central kitchens "Central Kitchen Construction Requirements" and "Central Kitchen Operation Management Specifications" were launched and the first seminar was successfully held
in Beijing in an online and offline manner 。 The conference was organized by the National Catering Service Industry Standardization Technical Committee, China Hotel Association, and led by the Chinese Food Industrialization Research Center of the College of Food Science of China Agricultural University, the Planning and Design Institute of China Agricultural University (Beijing Oriental Imagination Architectural Design Co.
, Ltd.
), Sichuan Tourism Institute, etc.
, as well as from Yihai Kerry Food Marketing Co.
, Ltd.
, Central Kitchen Research Institute Co.
, Ltd.
, Shanghai Mackinty Group Co.
, Ltd.
, Unilever, CP Group, Guangzhou Restaurant Group, Jiangsu Water Paradise Catering Management Co.
, Ltd.
, More than 30 representatives from nearly 20 well-known catering enterprises, central kitchens and food enterprises, including 22 City Supply Chain Group, Guangdong Hengxing Group Co.
, Ltd.
, Shandong Huifa Food Co.
, Ltd.
, Hebei Tongfu Health Industry Co.
, Ltd.
, Shandong Jasperle Food Co.
, Ltd.
, Hunan Xiangdian Food Co.
, Ltd.
, Yancheng Group, attended the meeting
.

It is reported that the "Central Kitchen Construction Requirements" and "Central Kitchen Operation Management Specifications" are included in the "Notice on Issuing the Second Batch of Recommended National Standards Plans and Related Foreign Language Plans for Related Standards in 2022" (Guo Standardization Commission Fa [2022] No.
22) issued by the National Standardization Administration Committee, which is centralized and implemented by the National Catering Service Industry Standardization Technical Committee (TC214), and drafted
by the China Hotel Association and China Agricultural University.

In recent years, the proportion of central kitchens in China's catering enterprises has been increasing
.
According to the nearly 200 large and medium-sized catering enterprises surveyed by the China Hotel Association, by the end of 2021, half of the surveyed enterprises had built their own central kitchens
.
At the same time, Henan, Wuhan and other local governments have also vigorously built central kitchen industrial parks to attract relevant catering enterprises to move in and build industrial clusters
.
However, at present, the central kitchen is still in the initial stage of development, and some central kitchens have unreasonable layout, mismatched production capacity, unreasonable configuration of facilities and equipment, and operation and management need to be further standardized
.

The two national standard plans of "Central Kitchen Construction Requirements" and "Central Kitchen Operation Management Specification" will standardize
the problems encountered by enterprises in the construction of central kitchens such as blind construction, insufficient operation capacity, and inefficient management.
The "Central Kitchen Construction Requirements" will put forward the construction requirements
for the central kitchen with the general policy of reasonable standardization, standardization, conservation and environmental protection, and efficient integration.
The "Central Kitchen Operation Management Specification" will guide catering enterprises to carry out the operation and management of central kitchens with the general policy of standardization, conservation and environmental protection, efficient and intensive, and safety and
traceability.
These two standards will provide standards and specifications for the green, intensive and intelligent development of central kitchens, so that the dual standardization of central kitchens from hardware to management can be based on evidence, and better play the important role
of central kitchens in the high-quality development direction of the catering industry such as rural revitalization, standardization of catering enterprises and anti-food waste in the integration of three industries.

At the meeting, representatives from all parties reviewed and discussed the two draft standards in detail, and clarified the core direction of
standard formulation.
At the end of the meeting, the National Catering Service Industry Standardization Technical Committee said that it will be drafted by the China Hotel Association, China Agricultural University and Sichuan Tourism Institute as the main drafting, organize relevant enterprises in the industry and representatives of the upstream and downstream of the industrial chain, continue to promote nationwide research and discussions, widely solicit the opinions and suggestions of experts in various regions and fields, further improve the applicability and operability of the standard, and provide a strong guarantee
for the smooth formulation of the two national standards of "Central Kitchen Construction Requirements" and "Central Kitchen Operation Management Specifications" 。 The second standard drafting workshop is expected to be held
at the end of October during the Qingdao Summit of the China International Conference on the Development of the Prepared Vegetable Industry in Qingdao.
(Editor Li Chuang)