SB/T 10856-2025 in English

In-Depth Analysis of SB/T 10856-2025 Group Meal Operation and Service Specification

SB/T 10856-2025, "Group Meal Operation and Service Specification," a domestic trade industry standard, will officially come into effect on January 1, 2026, completely replacing the 2012 version. This revision fully reflects the achievements of the group meal industry over the past decade, and sets higher standards in food safety, nutrition and health, and conservation management.

Background of the Standard Revision and Technological Evolution

With my country's group meal market exceeding 2 trillion yuan and serving over 700 million people, the original 2012 version of the standard is no longer able to meet the needs of industry development. The new version of the standard was spearheaded by the China Cuisine Association and jointly drafted by 12 industry-leading companies, including Beijing Jianliyuan Catering Management Co., Ltd. and Beijing Kuakeli Catering Management Co., Ltd., reflecting industry consensus.

The technical evolution of this revision is mainly reflected in: the shift from single management services to full-chain operation services, the strengthening of food safety risk prevention and control, the addition of new-era requirements such as nutrition, health, and conservation management, and the promotion of the group catering industry towards standardization, specialization, and intelligence.

Comparative Analysis of Major Technical Changes

Interpretation and implementation points of core requirements

Upgrade of general requirements

The new standard requires group catering providers to set up departments responsible for food safety and production safety management, and establish risk warning and prevention mechanisms. It emphasizes the establishment of a menu evaluation and review system and a dedicated contract management post to ensure service standardization and controllable risks.

Site Layout Optimization

Processing facilities must have clear functional zoning signs. When the number of people served exceeds the original plan, operational capacity must be reassessed. This requirement effectively prevents food safety hazards caused by overloaded operations.

Facility and Equipment Safety

Gas safety requirements have been particularly strengthened: operating rooms using gas must be equipped with a gas leak alarm system, fire extinguishing equipment, and a gas emergency shut-off device. High-risk machinery and equipment must be operated by dedicated personnel, demonstrating a strong focus on safety in production.

Processing Management Standards

Raw Material Management

Establishing a full traceability system for food raw materials is now mandatory, and the acceptance process emphasizes the participation of two people at multiple positions to ensure raw material quality. Specific standards have been established for the storage temperature and time control of perishable foods.

Cooking and Processing Requirements

Healthy cooking methods are encouraged, reducing the supply of dishes high in salt, oil, and sugar. Large-scale group catering units must prepare meals in batches to ensure consistent food quality.

Specialized Room Operation Specifications

High-risk processes such as cold dishes and decorating must comply with the specialized room requirements of GB 31654, and finished products must be served directly to the table. The configuration of ultraviolet disinfection lamps must comply with GB 28235.

Food Supply and Delivery Service Standards

Food Service Innovation

Specialized requirements include separate dining and the provision of serving utensils such as serving chopsticks and spoons. Menu development must comprehensively consider diners' food safety requirements, nutritional needs, and dietary restrictions.

Delivery Safety Management

When delivering to primary and secondary schools and childcare institutions, the delivery of high-risk foods such as raw food, cold dishes, and decorated cakes is explicitly prohibited. Delivery vehicles must be equipped with temperature recorders to ensure temperature control during food transportation.

Requirements in Emerging Management Areas

Nutrition and Health Management

For the first time, nutrition and health are included as a separate chapter, requiring the development of a rational dietary nutrition plan and the appointment of nutrition counselors. The display of nutrition labeling in accordance with the "Guidelines for Nutrition Labeling of Catering Foods" is encouraged to promote the nutritious development of group catering.

Conservation Management Requirements

Actively respond to the "Anti-Food Waste Law" by requiring the provision of small portions of dishes and rice, with clear information about dishes. Dynamically adjust meal supply through digital technology to reduce food waste.

Continuous Improvement Mechanism

Establish communication channels and complaint handling mechanisms, and regularly conduct follow-up visits to monitor diner satisfaction, reflecting a customer-centric service philosophy.

Testing Items and Scope of Application

Appendix A of the standard provides detailed testing item guidance, covering nine major categories of testing, including pesticide residues, microbiological testing, and physical and chemical testing, providing technical support for group catering companies to establish internal quality control systems.

Implementation Recommendations and Transition Arrangements

System Construction Recommendations

Group catering companies should complete the management system upgrade before January 1, 2026, in accordance with the standard requirements, focusing on establishing: a food safety management system, a nutritional and healthy catering system, a conservation management system, and a continuous improvement mechanism.

Personnel Training Focus

Strengthen training for food safety directors, food safety officers, and nutritional catering professionals to ensure that personnel in each position understand and implement the requirements of the new standard.

Facility and Equipment Renovation

Evaluate the existing site layout, facilities and equipment against the standard requirements, and renovate and upgrade them when necessary, especially gas safety facilities and ultraviolet disinfection equipment.

Digital Transformation

Actively introduce an information management system to realize digital management of links such as raw material traceability, catering management, and waste statistics, thereby improving operational efficiency.

The implementation of SB/T 10856-2025 will push the group catering industry into a new stage of standardized and professional development, providing important technical support for ensuring consumer food safety, promoting nutrition and health, and promoting the sustainable development of the industry.