DB43/T 3016—2024 I 目 次 前言 ································ ································ ································ ························ Ⅲ 1 范围 ································ ································ ································ ····················· 1 2 规范性引用文件 ································ ································ ································ ······ 1 3 术语与定义 ································ ································ ································ ············ 1 4 场所与布局 ································ ································ ································ ············ 1 5 设施与设备 ································ ································ ································ ············ 2 6 卫生管理 ································ ································ ································ ··············· 2 7 洗涤剂和消毒剂 ································ ································ ································ ······ 3 8 过程管理 ································ ································ ································ ··············· 3 9 安全性评价与记录 ································ ································ ································ ··· 4 附录A（资料性） 餐饮服务化学消毒常用消毒剂及使用注意事项 ································ ········· 5 附录B（资料性） 餐用具消毒记录 ································ ································ ················ 7 参考文献 ································ ································ ································ ···················· 8 DB43/T 3016—2024 II DB43/T 3016—2024 III 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。 请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。 本文件由湖南省市场监督管理局提出。 本文件由湖南省食品标准化技术委员会归口。 本文件起草单位： 湖南省产商品评审中心、 湖南省产商品质量检验研究院、 湖南省市场监督管理局、 湖南食品药品职业学院、湖南省疾病预防控制中心、怀化市辰溪县市场监督管理局、常德市桃源县市场 监督管理局、长沙九域食安科技有限公司。 本文件主要起草人：易翠薇、吴社莲、汪霞丽、周圣军、尹佳欣、段丽琼、李汀、姜全波、万丽玲。