【Organic catering review】:

The definition of organic catering is that according to the requirements of RB/T 153 standard, it refers to the catering service that provides consumers with food or beverages made or cooked with organic products as raw materials.

According to the RB/T 153-2016 "Organic Catering Evaluation Requirements" standard issued by the National Certification and Accreditation Administration, it is applicable to catering service providers that provide organic catering as the theme, including restaurants, hotel restaurants, snack bars, fast food restaurants, beverage shops, dessert stations, unit canteens, collective dining distribution units and central kitchens.

【Requirements for organic catering】(including but not limited to):

1. At least 95% (by weight) of the raw materials of each organic dish should be products that have obtained GB/T19630 certification and use the China Organic Product Certification Mark.

2. Organic and non-organic versions of the same dish should not exist at the same time.

3. The water quality for cooking and cleaning food contact surfaces should comply with the requirements of GB5749

4. Organic certified condiments such as sugar, soy sauce, vinegar, cooking wine, sauces and spices should be used first.

5. Food additives and adjuvants not listed in the appendix of GB/T 19630, such as colorants, sweeteners and preservatives, should not be used.

6. For catering service providers that mainly sell organic drinks or desserts, the proportion of organic ingredients in their organic drinks or desserts should not be less than 95% (excluding water and salt).

7. Food ingredients and seasonings containing genetically modified ingredients cannot be used.

8. The storage of organic raw materials and auxiliary materials should be managed separately in time and space to prevent mixed contamination. Organic processing and conventional processing should be managed separately in time and space to prevent mixed contamination.

8. Processing operations should comply with the requirements of the "Food Safety Operation Specifications for Catering Services" (State Food and Drug Administration [2011] No. 395).

[Organic catering grade classification]: bronze, silver and gold.

1【Bronze Medal Organic Dining】

1.1. At least 30% of the menu items shall be organic dishes or organic desserts or beverages. For catering services that mainly offer desserts or beverages, at least 30% of the desserts or beverages on the menu shall be organic desserts or beverages.

1.2 When providing staple food, at least one staple food made from organic ingredients should be provided, such as rice and pasta.

2 [Silver Medal Organic Catering]

2.1 At least 60% of the dishes on the menu shall be organic. For catering services that mainly offer desserts or beverages, at least 60% of the desserts or beverages on the menu shall be organic.

2.2 When providing staple foods, at least 50% of the staple foods should be made from organic ingredients.

3.3 At least one beverage that has obtained GB/T19630 certification and uses the China Organic Product Certification Mark or is made from organic ingredients should be provided, such as tea, coffee, and juice.

3【Gold Medal Organic Catering】

3.1 At least 90% of the dishes on the menu shall be organic. For catering services that mainly offer desserts or beverages, at least 90% of the desserts or beverages on the menu shall be organic.

3.2 When providing staple food, it should be made of 100% organic ingredients.

3.3 At least one beverage that has obtained GB/T19630 certification and uses the China Organic Product Certification Mark or is made from organic ingredients, such as tea, coffee, and juice, should be provided.

3.4 Organic cooking oil and seasonings should be used for cooking or preparation.