Catering logistics service specifications
1Key Takeaways
The Standard for Catering Logistics Services, designated as WB/T 1054-2024, was jointly issued by the Ministry of Agriculture and Rural Affairs, National Health Commission, and State Administration for Market Regulation. This standard aims to establish comprehensive guidelines and requirements for catering logistics s…
2Expert Interpretation
Professional interpretation of the core content of the new standard WB/T 1054-2024 "Catering Logistics Service Specifications", covering the technical requirements of 12 major service links such as transportation and storage, loading and unloading, circulation and processing, etc., compared with the 8 key changes in the 2015 version of the standard, and providing implementation suggestions such as facility and equipment configuration, temperature and humidity control, to help companies build a standardized catering logistics service system.
Background of Standard Revision and Technological Evolution
This revision upgrades the original WB/T1054—2015 "Catering Cold Chain Logistics Service Specification" to a new standard that fully covers catering logistics scenarios, mainly reflecting three major technological evolutions:
| Dimensions | 2015 Edition | 2024 Edition | Upgrade Points |
|---|---|---|---|
| Scope of Application | Limited to cold chain scenarios | All categories of food ingredients | Added requirements for humidity control of room temperature food |
| Facilities and Equipment | Temperature Records of Refrigerated Trucks | Multi-temperature zone transportation + environmentally friendly vehicles | Article 5.3.5 clarifies the requirements for green equipment |
| Informatization | Basic traceability management | Full-link data interaction | Chapter 12 New Information Service Terms |
Technical analysis of core terms
4.1 Qualification requirements
The enterprise must have both the GB31605 cold chain hygiene standards and the GB31654 catering hygiene standards dual qualifications, especially the automatic temperature measurement device in the cold storage must have an accuracy of ±0.5℃.
6.6 Transport temperature control
The monitoring frequency is clarified from the original "timely record" to ≤10 minutes/time, and over-temperature treatment needs to be recorded simultaneously: ① temperature deviation value ② duration ③ corrective measures.
Key differences between the old and new standards
Case:After implementing the new standard, a chain restaurant group:
- The use of multi-temperature refrigerated trucks reduced the loss rate of fresh food by 23%
- Establishing an early warning system for expiration according to Article 7.8 reduced the loss of expired food by 370,000 yuan/year
- The application of electronic receipts increased the handover efficiency by 40%
Implementation suggestions
Equipment configuration plan
- Refrigerated truck: A-class multi-temperature zone model that complies with WB/T1060
- Cold storage: three temperature layers of -18℃/-12℃/0-4℃ are set in different zones
- Packaging: Recyclable food-grade PP boxes account for ≥30%
Document system construction
Three-level documents need to be established:
- Catering Logistics Service Management Manual
- SOP Operation Instructions for Each Link
- Temperature Abnormal Handling Record Form
Service Evaluation Index System
According to the requirements of Appendix A, it is recommended that enterprises focus on monitoring:
| Indicator | Calculation formula | Industry benchmark value |
|---|---|---|
| Temperature qualification rate | R=N₁/0×100% | ≥98.5% |
| Cargo Damage Rate | R₄=M₄/A×100% | ≤1.2% |
| Customer Satisfaction | S=Cₛ/C₁×100% | ≥95% |