All bureaus under the Executive Committee:
The Interim Measures for Encouraging the Pilot Canteen in the Guangdong-Macao In-Depth Cooperation Zone in Hengqin has been approved upon deliberation at the session of the Executive Committee of the Cooperation Zone, and is hereby issued to you for your careful implementation. Should any issues arise during implementation, please promptly report them to the Economic Development Bureau of the Cooperation Zone.
Economic Development Bureau of the Guangdong-Macao In-Depth Cooperation Zone in Hengqin
April 1, 2023
Normative Document No. 1/2023 of the Economic Development Bureau
Interim Measures for Encouraging the Pilot Canteen in the Guangdong-Macao In-Depth Cooperation Zone in Hengqin
Article 1.
Purpose of the Measures
In order to further facilitate meal arrangements for personnel of enterprises in the Guangdong-Macao In-Depth Cooperation Zone in Hengqin (hereinafter referred to as the “Cooperation Zone”), and ensure safe and high-quality catering services, these Interim Measures are hereby formulated in response to the development needs of the Cooperation Zone.
Article 2.
Application for Pilot Canteen Status
Catering service providers that are registered and pay taxes in the Cooperation Zone, possess independent legal status, and meet the conditions set forth in these Interim Measures, may apply for the pilot canteen status in the designated area.
To apply for pilot canteen status, catering service provider applicants shall submit applications to the Economic Development Bureau of the Cooperation Zone. With review by relevant functional departments and deliberation by the Economic Development Bureau, the applicant may be designated as a pilot canteen upon approval.
Article 3.
Basic Conditions
Catering service providers applying for being as a pilot canteen shall meet all of the following conditions:
1. Obtain food business licenses that include “collective meal delivery” in their business scope;
2. Operate within office buildings or industrial parks located in the Cooperation Zone;
3. Be able to provide a minimum of 100 dine-in seats;
4. Be able to provide offer centralized meal delivery services with a daily meal supply of no less than 1,500 persons;
5. Provide the basic “three meals per day” (breakfast, lunch, and dinner);
6. Rent premises within office buildings or industrial parks for no less than three years;
7. The catering service providers or their parent companies have at least one year of experience in catering services or meal delivery;
8. Implement waste sorting as required by the Cooperation Zone and sign agreements with kitchen waste collection and transportation service providers.
Article 4.
Construction Subsidy
Entities incurring actual expenses for the construction of designated pilot canteens shall be provided a one-off subsidies covering up to 30% of the actual construction expenses, which shall be determined based on the project settlement reports issued by qualified cost consulting companies, with a maximum of RMB 1 million.
Construction expenses include those incurred for premises renovations and equipment procurement by catering service providers.
Entities incurring construction expenses include catering service providers applying for pilot canteen status, as well as the operating or management entities of office buildings and industrial parks. Only one entity is eligible to apply for construction subsidies for the same pilot canteen. Where multiple entities share construction expenses, these entities shall negotiate and designate a single entity to submit the applications.
Article 5.
Operation Subsidy
Catering service providers operating a designated pilot canteen may be supported with operation subsidies. For the first year of operation (12 consecutive calendar months from the official commencement of operations), operation subsidies covering up to 50% of actual operation expenses may be granted, with a maximum of RMB 1 million. For the second and third years of operation, subsidies covering up to 30% of actual operation expenses may be granted, with a maximum of RMB 500,000 each year. Operation expenses shall be limited to monthly costs such as rent, property management fees, as well as expenses for water, electricity, gas, and air conditioning. Labor costs and food procurement expenses are not included.
Article 6.
Assessment
Each year, the Economic Development Bureau of the Cooperation Zone will commission third-party institutions to conduct “Satisfaction Assessments” for catering service providers that have received subsidies, while the relevant functional departments of the Executive Committee will carry out “Special Assessments” for such providers. The final annual assessment score for the pilot canteens will be calculated as follows: 40% from the Satisfaction Assessments and 60% from the Special Assessments, with a total possible score of 100 points. Catering service providers scoring 80 points or higher in the annual assessment will remain eligible for continued operation subsidies.
Article 7.
Termination of Pilot Canteen Designation
Catering service providers shall have their designation as pilot canteens terminated upon deliberation by the Economic Development Bureau of the Cooperation Zone under any of the following circumstances:
1. Failure to meet all the conditions outlined in Article 3 during the pilot period or scoring below 80 points in a final annual assessment;
2. Occurrence of food safety accidents rated as general or above, or major social incidents, that results in adverse impact; and
3. Relocation of the business registration outside the Cooperation Zone during the pilot period, or failure to submit statistical reports and relevant data as stipulated.
Article 8.
Fund Supervision
Enterprises receiving construction and operation subsidies under these Measures shall use the funds exclusively for expenses related to the construction and operation of canteens and shall not divert them for any other purposes.
Any enterprises found in violation of the above provisions, or engaged in fraudulent practices and other illicit means to obtain funds shall be disqualified from receiving any forms of subsidies, financial support, or incentives from the Cooperation Zone for five years, and shall be required to return all the funds previously received.
Article 9.
Application Procedures
The Economic Development Bureau of the Cooperation Zone will issue an annual application notice by May 31. Applicants shall submit relevant materials to the Bureau as required. The Bureau shall then organize assessments and fund disbursement. Applicants fail to submit applications within the specified period shall be deemed to have automatically waived their eligibility.
Article 10.
Supplementary Provisions
These Measures shall come into effect on April 1, 2023 and shall remain valid for a period of three years. The Interim Measures for Encouraging the Pilot Canteen in Hengqin New Area is simultaneously repealed.
In the event of overlaps or intersections between these Measures and other policies issued by the Cooperation Zone, the principle of applying the more favourable or of a higher standard provisions shall prevail.
These Measures shall be subject to interpretation by the Economic Development Bureau of the Cooperation Zone.
Annexes:
1.Annual Assessment Indicators and Descriptions for Pilot Canteens in the Cooperation Zone
2. Routine Inspection Records for Catering Services
Annex 1:
Annual Assessment Indicators and Descriptions for Pilot Canteens in the Cooperation Zone
Final Annual Assessment Score for Pilot Canteens = Score by the Commercial Services Bureau + Score by the Urban Planning and Construction Bureau + Satisfaction Score
●Commercial Services Bureau (40 points):
Part 1 (20 points): Theassessment of enterprises is conducted based on market supervision laws, regulations, and rules, as well as relevant normative documents. Detailed assessment criteria and requirements are as follows:
No. | Assessment Items | Points |
1 | The business license is not displayed or properly used. | 3 points deducted |
2 | The enterprise name is improperly used. | 5 points deducted |
3 | Business activities are carried out beyond the business term as stipulated. | 10 points deducted |
4 | The lease of domiciles or business premises has expired without renewal. | 10 points deducted |
5 | The registered items are changed without authorization. | 20 points deducted (veto recommended) |
6 | Annual reports are not announced on time. | 20 points deducted (veto recommended) |
7 | The entity is included in the list of enterprises with abnormal operating records or listed as a discredited enterprise with serious violations. | 20 points deducted (veto recommended) |
8 | Other records of administrative penalties through market supervision. | 20 points deducted (veto recommended) |
Part 2 (20 points): Inspections shall be conducted based on the Routine Inspection Records for Catering Services issued by the supervisory authorities (refer to Annex 2 for the latest version. Any updates are subject to the most recent notice from the supervisory authorities): 10 points will be deducted for non-compliance with each key item, 3 points will be deducted for non-compliance with each major item, 1 point will be deducted for non-compliance with each general item, and reasonable omissions are permitted without deduction. The final score is calculated as 20 points minus total deductions. A minimum of one inspection per quarter shall be conducted, with the average score of all inspections during the assessment period serving as the final score.
●Urban Planning and Construction Bureau (20 points):
Based on the requirements of the Cooperation Zone for waste sorting by catering service providers, canteens shall be assessed in terms of internal organization and leadership, arrangement of waste containers, promotion on waste sorting, as well as collection and transportation of kitchen waste, among others. Detailed assessment criteria and items are as follows:
No. | Assessment Items | Assessment Methods | Scoring Criteria | Points |
1 | Documents confirming the establishment of internal leading groups for waste sorting | Review of materials | 1 point will be awarded for documents confirming the establishment of internal leading groups for waste sorting, with designated persons in charge and a clearly defined division of responsibilities for waste sorting. No points will be awarded for non-compliance. | 1 |
2 | Implementation plans for waste sorting | Review of materials | 1 point will be awarded for plans in place and no points will be awarded for non-compliance. | 1 |
3 | Clear waste sorting guidelines, regular sanitation rules, and management logs | Review of materials; On-site inspection | 3 points will be awarded for the presence of all three items and accurate and complete management logs; 2 points will be awarded for the presence of all three items but incomplete management logs; In the case of any omission, only 1 point will be awarded. | 3 |
4 | A self-inspection and correction system for waste sorting, with quarterly self-inspections and corrections | Review of materials | 2 points will be awarded for the system in place and for conducting quarterly self-inspections and corrections; In the case of any omission, only 1 point will be awarded. | 2 |
5 | Proper waste containers set up according to the four-category sorting requirements | On-site inspection | 3 points will be awarded for the setup with proper labeling; 1 point will be awarded for the setup with improper labeling; No points will be awarded for total non-compliance. | 3 |
6 | Proper waste disposal according to the four-category sorting requirements | On-site inspection | Two random waste containers will be inspected. 2 points will be awarded for total compliance; 1 point will be awarded for minor mismatches; and no points will be awarded if more than 50% of the waste is improperly sorted. | 2 |
7 | Display of waste sorting slogans or posters | On-site inspection | 1 point will be awarded for the display and no points will be awarded for non-compliance. | 1 |
8 | Regular training and assessments for waste sorting management personnel, employees, and cleaning staff | Review of materials | 2 points will be awarded for training and assessments in place; In the case of any omission, only 1 point will be awarded. | 2 |
9 | No proactive provisions of disposable tableware | On-site inspection | 1 point will be awarded for compliance and no points will be awarded for proactive provisions. | 1 |
10 | Use of takeaway packaging products meeting performance, food safety, and environmental standards | On-site inspection | 1 point will be awarded for compliance and no points will be awarded for non-compliance. | 1 |
11 | Measures taken to promote the “Clean Plate” campaign | On-site inspection | 1 point will be awarded for measures in place and no points will be awarded for non-compliance. | 1 |
12 | Signed agreements with approved kitchen waste collection and transportation service providers | Review of materials | 1 point will be awarded for signed agreements and points will be awarded for non-compliance. | 1 |
13 | Appointment of waste sorting supervisors | Review of materials; On-site inspection | 1 point will be awarded for having supervisors appointed and present on-site, and no points will be awarded for non-compliance. | 1 |
●Satisfaction Score (40 points): The score is primarily based on the results of the following questionnaire, which comprehensively assesses the applicant catering service providers in four areas: food quality, hardware services, software services, and overall comments. The indicators for the satisfaction score are as follows:
Category | Indicators | Weight | Description |
I. Food Quality (12) | Variety | 3 | The variety of food choices available in the canteens is assessed by enterprise employees in Hengqin. 3 points will be awarded for “very satisfied”; 2 points will be awarded for “fairly satisfied”; 1 point will be awarded for “neutral”; no points will be awarded for “unsatisfied”. The final score is averaged based on valid responses. |
Freshness | 3 | The freshness of ingredients is assessed by enterprise employees in Hengqin. 3 points will be awarded for “very satisfied”; 2 points will be awarded for “fairly satisfied”; 1 point will be awarded for “neutral”; and no points will be awarded for “unsatisfied”. The final score is averaged based on valid responses. |
Taste | 3 | The taste of food is assessed by enterprise employees in Hengqin. 3 points will be awarded for “very satisfied”; 2 points will be awarded for “fairly satisfied”; 1 point will be awarded for “neutral”; no points will be awarded for “unsatisfied”. The final score is averaged based on valid responses. |
Portion Size | 3 | The portion size of meals is assessed by enterprise employees in Hengqin. 3 points will be awarded for “very satisfied”; 2 points will be awarded for “fairly satisfied”; 1 point will be awarded for “neutral”; no points will be awarded for “unsatisfied”. The final score is averaged based on valid responses. |
II. Hardware Services (8) | Dining Environment | 2 | The dining environment is assessed by enterprise employees in Hengqin. 3 points will be awarded for “very satisfied”; 2 points will be awarded for “fairly satisfied”; 1 point will be awarded for “neutral”; no points will be awarded for “unsatisfied”. The final score is averaged based on valid responses. |
Clarity of Dining Signage | 2 | The clarity of dining signage is assessed. Full points will be awarded for proper signage and no points will be awarded for improper signage. |
Personalized Services | 2 | On-site inspection: (1) 2 points will be awarded for clean and tidy restrooms; 1.5 points will be awarded for restrooms that are not sufficiently cleaned and organized; and no points will be awarded for the absence of restrooms. (2) 2 points will be awarded for access to wireless internet and no points will be awarded for absence. |
Safeguarding Measures | 2 | Catering service providers are assessed for the establishment of management measures and complaint-handling mechanisms to ensure clean food and environment. 2 points will be awarded for measures and mechanisms in place, and corresponding points will be deducted for absence. |
III. Software Services (4) | Management and Service Level | 2 | The management within catering service providers is assessed by enterprise employees in Hengqin. 2 points will be awarded for “very satisfied”; 1 point will be awarded for “neutral”; no points will be awarded for “unsatisfied”. The final score is averaged based on valid responses. |
Waiting Time | 2 | The waiting time for meals is assessed by enterprise employees in Hengqin. 2 points will be awarded for “very satisfied”; 1 point will be awarded for “neutral”; no points will be awarded for “unsatisfied”. The final score is averaged based on valid responses. |
IV. Overall Comments (16) | Cost-Performance Ratio | 10 | The cost-performance ratio of meals is assessed by enterprise employees in Hengqin. 10 points will be awarded for “very satisfied”; 7.5 points will be awarded for “fairly satisfied”; 5 points will be awarded for “neutral”; 2.5 points will be awarded for “fairly dissatisfied”; no points will be awarded for “unsatisfied”. The final score is averaged based on valid responses. |
Overall Quality | 6 | The overall quality of meals of the canteens is assessed by enterprise employees. 6 points will be awarded for “very satisfied”; 4 points will be awarded for “fairly satisfied”; 2 points will be awarded for “neutral”; 1 point will be awarded for “fairly dissatisfied”; no points will be awarded for “unsatisfied”. The final score is averaged based on valid responses. |
Total | 40 |
|
Annex 2:
Routine Inspection Records for Catering Services
Notes:
1. Inspection items are categorized into Key Items (No. ***), Major Items (No.**), and General Items (No.*).
2. Inspection personnel shall mark “√” for compliance, “×” for non-compliance, and “-” for N/A.Where an item fails to meet the requirements and includes sub-items, inspection personnel shall mark “×” both in the “Result” column and in the corresponding “□” before the non-compliant sub-items. No marks shall be made for compliant or N/A sub-items, .
3. Inspection personnel shall mark “√” in the corresponding “□” of the “Supervision Comments” column and provide additional details.
4. The Records are issued in duplicate, with one copy provided to the inspected entities, and the other archived and recorded by the enforcement authorities.
Inspected Entity Name: Food Business License Number: |
Address: |
| Contact Number: |
Inspection Time: YYYY/MM/DD HH:MM to HH:MM |
Category | No. | Inspection Items | Inspection Methods | Result |
Licensing Compliance | 1*** | Is the Food Business License expired? | Review of licenses |
|
2*** | Has the entity changed the business address, license category, or notes without authorization? | Review of licenses and on-site inspection |
|
3*** | Is the entity using a transferred, altered, loaned, or resold Food Business License? | Review of licenses |
|
4*** | Have operating conditions changed? □ Are there qualified food safety supervisors? □ Have the premises layout or processing procedures changed? □ Have the relevant equipment or facilities changed? | Review of licenses and on-site inspection |
|
5* | Is the Food Business License prominently displayed in the dining areas? | On-site inspection |
|
System and Personnel Management | 6* | Has a comprehensive food safety management system been established? □ Have a food safety management organization and a post-responsibility system been established, with clear food safety responsibilities specified? □ Have health management and record systems been established for employees? □ Has a procurement inspection and documentation system been established? □ Have other food safety management systems been established as required? | Review of materials and interview |
|
7** | Have all employees obtained valid health certificates? | Review of certificates |
|
8** | Are operators handling ready-to-eat food carry diseases that could compromise food safety? | On-site inspection and interview |
|
9*** | Are there management personnel who are prohibited from managing food production and operations? | Review of materials and interview |
|
10* | Are food safety management personnel on duty and fulfilling their responsibilities as required? | Review of materials and interview |
|
11* | Are employees provided with food safety training, with their training records maintained? | Review of materials and interview |
|
12* | Do operators maintain good hygiene? □ Are clean work uniforms and caps worn during operations? □ Are operators smoking during operations? □ Do operators have long nails, wear nail polish, or adorn jewelry? □ Have effective anti-contamination measures not been taken for hand injuries? Do operators handling ready-to-eat food meet the following hygiene requirements? □ Are masks worn properly? □ Do operators wash and disinfect their hands before handling ready-to-eat food? | On-site inspection |
|
Sanitation, Facilities, and Equipment | 13** | Are the interior and exterior of the food processing and operating areas organized? □ Are walls, ceilings, windows, and doors clean, and free of spider webs, molds, or other visible dirt? □ Is the floor clean, free of standing water or oil, and are the drainage systems unobstructed? □ Are waste removed promptly, with storage facilities sealed and clean in appearance? □ Are there signs of insects or rodents? | On-site inspection |
|
14** | Are the equipment and facilities for food processing, storage, display, disinfection, sanitation, thermal retardation, refrigeration, freezing, and protection against flies, rodents, and dust in good working order? | On-site inspection and review of records |
|
15** | Are tools and equipment for food processing, as well as containers for food storage non-toxic and safe? | On-site inspection and review of materials |
Food and Raw Material Procurement, Storage, Operation, and Usage | 16*** | Have procurement control requirements for raw materials been established and implemented? | On-site inspection and review of materials |
|
17** | Has the procurement inspection and documentation system been implemented, with valid purchase receipts collected, chronologically organized, and properly stored for at least two years? | Review of materials |
|
18** | Have the qualification of suppliers for centralized disinfection of tableware been verified, and disinfection certificates obtained? | On-site inspection and review of materials |
|
19*** | Are prohibited food or raw materials being sold or used? □ Are meat and products from poultry, livestock, or aquatic animals that are diseased, poisoned, or died of unidentified causes being sold or used? □ Are uninspected or unqualified meat and products being sold or used? □ Are non-edible substances or excessive food additives used in food processing? □ Are any other prohibited food or raw materials being sold or used? | On-site inspection and review of materials |
|
20*** | Do food operations and usage meet the requirements? □ Are food contaminated by packaging materials, containers, or transport vehicles being sold or used? □ Are pre-packaged food or food additives being sold or used without labels, or not in compliance with labeling and instruction requirements? □ Are drugs added to food? | On-site inspection |
|
21** | Does the storage of raw materials meet the requirements? □ Are toxic, harmful substances, or personal items stored with raw materials? □ Are raw materials stored separately, on shelves, with dividers, and off the ground? □ Are regular inspections conducted on stored food, with timely removal of spoiled or expired items? | On-site inspection and review of materials |
|
22* | Are food additives stored in dedicated cabinets and other facilities, labeled as “Food Additive”s, taken care of by designated personnel, weighed with precise measuring instruments, and tracked with usage logs? | On-site inspection and review of materials |
|
Processing | 23** | Are tools and equipment for food processing labeled, used, stored, and sanitized as required? □ Are preliminary processing sinks properly labeled and used to separately wash plant-based and animal-based food? □ Are containers and utensils for raw and cooked food clearly labeled, separately used, and stored in designated areas? □ Are finished products, semi-finished products, and raw materials separately stored in refrigeration and freezing equipment, with clear labeling? □ Are tools and equipment for ready-to-eat food disinfected before use? | On-site inspection |
|
24*** | Are any rotten, spoiled, or other abnormal food or raw materials being processed or used? | On-site inspection |
|
| 25* | Does the cooking process meet the requirements? □ Are food that need to be cooked properly cooked through? □ Are storage temperature and time for cooked food meet the standards? □ Are ready-to-eat food, semi-finished products, and raw materials stored separately? □ Are recycled food resold after being processed? □ Are raw materials used for garnishes washed before use, and are they reused? | On-site inspection and review of records |
|
Special Areas | 26* | Do special areas meet the requirements? □ Are non-operational personnel entering special areas without authorization or engaging in unrelated activities in the areas? □ Are non-ready-to-eat food, unwashed fruits or vegetables, or sundries stored in special areas? □ Are air and work surface disinfected before each use? □ Is the temperature in special areas controlled below 25°C (except for preparation areas)? | On-site inspection and review of records |
|
27* | Does food storage in special areas meet the requirements? □ Are remaining ready-to-eat food stored in dedicated refrigerators for refrigeration or freezing? □ Are processed raw seafood stored in sealed containers in refrigerators, or in edible ice with cling film for separation? For food stored in edible ice, is the storage time from processing to consumption more than one hour? □ Are plain cakes stored in dedicated refrigerators? □ Are frosting and disinfected fresh fruits processed and used on the day of preparation? □ Are cakes decorated with vegetable shortening cream stored at 3±2°C, while cakes decorated with meringue, buttercream, and margarine frosting stored at or below 20°C? | On-site inspection |
|
Table ware Cleaning and Disinfection | 28** | Are tableware cleaning, disinfection, and maintenance performed as required? □ Are dish-washing sinks sufficient in number and separate from preliminary processing sinks? □ Are detergents and disinfectants in compliance with the standards? □ Are the effective concentrations of chemical disinfectants and soaking time in compliance with the standards? □ Are the temperature and time for thermal disinfection in compliance with the standards? □ Is the disinfection of tableware in compliance with the standards? □ Are disinfected tableware stored in dedicated maintenance facilities with clear labeling? | On-site inspection and review of materials |
|
Food Transport | 29** | Are transport vehicles, equipment, and facilities sanitized? | On-site inspection |
|
30** | Are the thermal or refrigerated (freezing) equipment and facilities for transport sufficient and suitable for the types and quantities of food provided? | On-site inspection |
|
Other Relevant Circumstances | 31* | Are food samples maintained as required for school canteens, collective meal delivery entities, catering services for major events, or gatherings exceeding 100 people? | On-site inspection and review of materials |
|
32* | Are waste oil and kitchen scraps disposed of as required? | On-site inspection and review of materials |
|
Inspection Results: Total inspected items: ; Number of non-compliance with the general item(s): ; Number of non-compliance with the major item(s): ; and Number of non-compliance with the key item(s): . |
Conclusion: □ All the inspected items are in compliance with the requirements. □ Non-compliance with the general item(s) No. . Rectifications shall be made within days. Failure to make rectifications within the specific period shall be subject to catering service supervision authorities in accordance with the law. □ Non-compliance with the major item(s) No. , and violations of are suspected. Rectifications shall be made within days. Failure to make rectifications within the specific period shall be subject to catering service supervision authorities in accordance with the law. □ Non-compliance with the key item(s) No. . Violations of are suspected pending further actions. (Additional pages may be attached if necessary.) |
Signature of Person in Charge at Inspected Entity (Seal): Date: | Signature of Inspection Personnel: Date: |