团体标准

T/JLSYWH 001-2021

餐饮企业制止餐饮浪费实施指南

2021-7-7 发布                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           &

目 录

前 言 ................................................ 3

1. 范围 ................................................ 4

2. 规范性引用文件 ................................................ 4

3. 术语和定义 ................................................ 4

4. 基本要求 ................................................ 5

5. 实施细则 ................................................ 6

前 言

本文件按照 GB/T 1.1-2020《标准化工作导则 第 1 部分：标准化文件的结构和起草规则》的规定起草。

本文件由吉林省饮食文化研究会提出并归口。

本文件起草单位：长春职业技术学院、吉林省饮食文化研究会、吉林工商学院烹饪研究所。

本文件主要起草人：陈金、夏金龙、陈立萍、王洋、王敏、赵庆国、安宁、孙亮、王昕、赵航、魏海亮、王莎莎、邬力嘉、张晓辉、花立明。

本标准首次发布。