GB/T 39002-2020 in English
VALIDGuidance on individual dining system in catering service
- Issued on:2020-06-21
- Implemented on:2020-06-21
- File Format:PDF
- Delivery:Via email within 1~3 business days
$156.00
《GB/T 39002-2020餐饮分餐制服务指南》由TC214（全国饮食服务业标准化技术委员会）、全国饮食服务业标准化技术委员会联合归口，主管部门为中国商业联合会。
Introduction
Core value of the standard
This standard systematically constructs a dining service system for the first time, and promotes the progress of dining civilization through the standardized use of special utensils such as public spoons and public chopsticks. Its technical highlights are:
- Health protection: Non-cross-use of tableware can reduce the risk of foodborne diseases by more than 40%
- Process reconstruction: A dual-track parallel mechanism of meal distribution in the back kitchen and at the service desk
- Emergency response: During public health events, the seat-based meal distribution mode is preferred
Comparative analysis of meal distribution methods
| Classification dimension | Meal distribution by seat | Meal distribution with public tableware | Meal distribution with self-service tableware |
|---|---|---|---|
| Sanitary level | ★★★★★ | ★★★★ | ★★★ |
| Applicable scenarios | High-end banquets/during epidemic prevention | Chinese round-table dinners | Buffet/fast food |
| Cost increase | 30-50% | 15-20% | 5-10% |
Key technical elements
Tableware management system
The standard requires the implementation of color differentiation (contrasting colors are recommended), size matching (length ≥ 20cm), and independent storage for public chopsticks and public spoons. After a chain restaurant company implemented it, the tableware mixing rate dropped by 72%.
Dish Packaging Technology
Develop a "double spoon distribution method" for shaped dishes: the upper spoon fixes the shape, and the lower spoon takes quantitative portions. For example, when packaging West Lake vinegar fish, the fish body must be kept intact while achieving even distribution.
Public Health Incident Response Plan
- Graded Response Mechanism: Linked Adjustment of Epidemic Risk Level and Dining Method
- Protection Enhancement Measures: Delivery personnel wear N95 masks, and dishes are covered with protective covers
- Disinfection Frequency: The disinfection interval of public tableware is shortened to 30 minutes/time
Implementation Suggestions
Transition Strategy: Implement the easy first and then the difficult, starting with public chopsticks and spoons, and gradually transitioning to dining by seat. Monitoring data shows that consumers usually take 2-3 months to adapt.
Training points: Focus on strengthening the standardized training of service staff in serving meals, and control the service time for a single table within 3 minutes.
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