GB 31654-2021
National Food Safety Standard General Hygienic Specifications for Catering Services (English Version)

Standard No.

GB 31654-2021

Language

Chinese, Available in English version

Release Date

2021

Published By

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China  CN  /  GB

Latest

GB 31654-2021

Introduction

I. Background and significance of standard formulation

GB31654-2021 "National Food Safety Standard General Hygiene Specification for Catering Services" was issued in 2021 and implemented in 2022. The standard aims to regulate food safety requirements in catering service activities, covering the whole chain management of food procurement, storage, processing, supply, and distribution.

With the rapid development of my country's catering industry, food safety problems have occurred frequently. The introduction of this standard fills the gap in the hygienic specifications of catering service links and provides an important basis for ensuring public food safety. By scientifically setting requirements for venue layout, facilities and equipment, and personnel hygiene, ensure that catering service activities meet the basic food safety principles.

II. Comparative analysis of standard frameworks

Dimensions/Chapters	GB31654—2021	Comparison with international standards (such as ISO)	Supplementary local regulations
Site selection and design	Explicitly require staying away from pollution sources and the building structure to be easy to clean and maintain	ISO 21702 proposes similar anti-pollution requirements	Some provinces and cities have added earthquake resistance and fire prevention requirements
Facility and equipment configuration	Detailed requirements for water supply, drainage, cleaning and disinfection facilities	Compatible with HACCP system standards	Develop additional measures in combination with local water resources
Personnel health management	Strengthen health examination requirements for employees	Align with the health certificate system in EU standards	Increase training time requirements in some regions

III. Explanation of professional terms and application cases

Dedicated Chamber:A clean area used for processing food for direct consumption, which requires physical isolation. For example, in large banquets, the preparation of cold dishes and decorating must be done in a dedicated chamber.

Separation:Prevent contamination through spatial partitions. Case: A chain restaurant brand uses separate compartments to store cleaning tools to avoid cross contamination.

IV. Implementation Suggestions

1. Hardware Renovation:When constructing or renovating a catering service venue, strictly follow the standard requirements to design the layout and select materials, facilities and equipment that meet the requirements.
2. Staff Training:Regularly organize employees to learn the content of the standards, especially the operating specifications of key links such as hand cleaning and disinfection.
3. Process Optimization:Introduce a digital management system to achieve full traceability of food raw materials and processing processes.
4. Continuous Improvement:Establish a self-inspection system, regularly evaluate the effectiveness of standard implementation, and promptly adjust and improve relevant measures.