GB/T 44141-2024 in English
VALIDCentral kitchen—Specifications for operation and management
- Issued on:2024-06-29
- Implemented on:2024-10-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$243.00
| Standard No: | GB/T 44141-2024 |
| Document status: | VALID |
| Title in English: | Central kitchen—Specifications for operation and management |
| Title in Chinese: | 中央厨房 运营管理规范 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2024-06-29 |
| Implemented on: | 2024-10-01 |
| ICS Classification: | 03.080.01-Services in general |
| Chinese Classification: | A16- |
| Professional Classification: | GB-National Standard |
| Related Keywords: | central kitchen specifications
central kitchen operation central kitchen central kitchen operations management specifications |
| Related Topics: | kitchen
kitchen standard house kitchen camping house Central kitchen exhaust system gb/t -2024 |
《GB/T 44141-2024中央厨房 运营管理规范》由TC214（全国饮食服务业标准化技术委员会）归口，主管部门为中国商业联合会。
Introduction
Overview of Central Kitchen Operation and Management Specifications
GB/T 44141-2024 "Central Kitchen Operation and Management Specifications" is China's first standardized document for central kitchen operations, aiming to improve the industry's standardization level and promote high-quality development of the catering industry. The standard clarifies operational requirements from multiple dimensions such as facilities and equipment, processing, and safety traceability.
Core Framework Comparison
| Chapter | Core Content | Key Requirements |
|---|---|---|
| Facility and Equipment Management | Processing Containers, Tools and Equipment | Comply with GB 31654 and select high calorific value and low energy consumption equipment. |
| Operation and processing process | Raw material procurement and acceptance, processing link control | Use information system to achieve accurate procurement and distribution. |
| Safety and traceability | Food safety risk prevention and control, traceability management | Establish a complete record system to support effective traceability. |
Standard formulation background and technological evolution
With the chain and scale development of the catering industry, the central kitchen is an important supporting facility, and its operation and management level directly affects food safety and efficiency. This specification is formulated based on the PDCA cycle management method, emphasizing pre-planning, in-process control, and post-improvement.
Implementation Suggestions
- Equipment Selection:Give priority to energy-saving and efficient equipment to ensure compliance with hygiene requirements.
- Staff Training:Carry out regular food safety and operation standard training.
- Information Management:Deploy digital systems to achieve full process monitoring.
- Emergency Plan:Develop emergency response plans and conduct regular drills.
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