T/GSLCA 团 体 标 准 T/GSLCA003—2023 替代T/GSLCA003—2020 中央厨房分类加工管理规范 发布 2023.09.10实施 甘肃省陇菜协会发布 全国团体标准信息平台 全国团体标准信息平台 T/GSLCA003—2023 I目次 前言.........................................................................................................................................................................II 1范围......................................................................................................................................................................1 2规范性引用文件..................................................................................................................................................1 3术语和定义..........................................................................................................................................................2 4基本分类：..........................................................................................................................................................2 4.1按业态分：..............................................................................................................................................2 4.2按配送模式分：......................................................................................................................................3 5发展纲要..............................................................................................................................................................3 5.1集中管理...................................................................................................................................................3 5.2集合品牌...................................................................................................................................................3 5.3集中采购..................................................................................................................................................3 5.4集约生产...................................................................................................................................................3 5.5集显功能...................................................................................................................................................3 6特点......................................................................................................................................................................4 7中央厨房加工的产品.........................................................................................................................................4 7.1一般适合中央厨房加工的产品：..........................................................................................................4 7.2一般不适合中央厨房加工的产品：......................................................................................................4 8中央厨房产品加工注意事项.............................................................................................................................4 9中央厨房设计原则..............................................................................................................................................5 9.1符合食品加工相关设计规范..................................................................................................................5 9.2按照功能进行严格分区..........................................................................................................................5 9.3平面布局...................................................................................................................................................5 9.4严格按照工艺合理选择加工、物流及制冷设备。..............................................................................6 9.5严格按照节能的原则、并注重投资的合理性。..................................................................................6 9.6人员食品安全、无菌化培训至关重要、注重环境卫生，防虫防鼠。..............................................6 9.7长远规划，分步实施。..........................................................................................................................6 10健康营养....................................................................................