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Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 33497-2023: Specification for quality management of catering enterprise Status: Valid GB/T 33497: Historical versions
Basic dataStandard ID: GB/T 33497-2023 (GB/T33497-2023)Description (Translated English): Specification for quality management of catering enterprise Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: A00 Classification of International Standard: 03.120.10 Word Count Estimation: 14,147 Date of Issue: 2023-06-09 Date of Implementation: 2023-06-09 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 33497-2023: Specification for quality management of catering enterprise---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.ICS 03:120:10 CCSA00 National Standards of People's Republic of China Replacing GB/T 33497-2017 Quality Management Standards for Catering Enterprises Released on 2023-06-09 2023-06-09 Implementation State Administration for Market Regulation Released by the National Standardization Management Committee table of contentsPreface III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Basic Requirements 1 4:1 Business premises1 4:2 Kitchen Management 2 4:3 Equipment, facilities and utensils 2 4:4 Resource Conservation 2 5 Organization and Responsibilities 2 6 Human Resources 2 6:1 Basic requirements 2 6:2 Ability and Awareness 2 6:3 Training Management 3 7 Documents and Records Management 3 7:1 Basic requirements 3 7:2 File Management 3 7:3 Records Management 3 7:4 Electronic document management 3 8 Dishes management and service planning 4 8:1 Material procurement and storage 4 8:2 Determination of dishes and service requirements 4 8:3 Food delivery service 4 8:4 Dishes processing and delivery 4 8:5 Catering Service Planning 4 9 restaurant service 5 9:1 Meal service 5 9:2 Welcome and see-off service 6 9:3 Cash register service 6 9:4 Clean up after meals6 10 Emergency management of emergencies 6 11 Supervision and inspection 7 11:1 Supervision and inspection of service and management 7 11:2 Supervision and inspection of materials and dishes 7 12 Customer Relationship Management 7 12:1 Customer Satisfaction 7 12:2 Customer profile 7 12:3 Customer Relationship Maintenance 7 12:4 Customer Complaints 7 13 Improvement 8 13:1 General requirements 8 13:2 Service Improvement Measures 8 13:3 Information Data Analysis 8 13:4 Continuous improvement 8 Reference 9forewordThis document is in accordance with the provisions of GB/T 1:1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents" drafting: This document replaces GB/T 33497-2017 "Quality Management Standards for Catering Enterprises": Compared with GB/T 33497-2017, except for structural adjustment In addition to rectification and editorial changes, the main technical changes are as follows: ---Changed the definition of the term "catering enterprise" (see 3:1, 3:1 of the:2017 edition); --- Added kitchen management content (see 4:2); --- Add resource saving requirements (see 4:4); --- Changed the content of on-the-job training education (see 6:3:2, 9:3 of the:2017 edition); ---Changed the content of menu management and service planning (see Chapter 8, Chapter 6 of the:2017 edition); --- Added description requirements for takeaway meals and contactless delivery requirements (see 8:3); ---Changed the dish processing requirements (see 8:4, 6:3 of the:2017 edition); --- Increased the requirements for the appropriate ordering service (see 9:1:2:5, 9:1:2:6); --- Added the requirements for serving chopsticks and serving spoons (see 9:1:3:5); --- Increased meal service requirements (see 9:1:3:6); ---Changed the packaged service content (see 9:1:3:7, 5:3:1 of the:2017 edition); --- Changed the emergency management requirements for emergencies (see Chapter 10, Chapter 8 of the:2017 edition); --- Added customer satisfaction evaluation requirements (see 12:1:3): Please note that some contents of this document may refer to patents: The issuing agency of this document assumes no responsibility for identifying patents: This document is proposed by the China Chamber of Commerce: This standard is under the jurisdiction of the National Standardization Technical Committee of Catering Service Industry (SAC/TC214): This document was drafted by: Shandong Lanhai Co:, Ltd:, Guangdong Huayi Food Supply Chain Management Co:, Ltd:, Quzhou City Market Supervision and Administration Management Bureau, Shandong Provincial Quality and Technology Review and Evaluation Center Co:, Ltd:, China General Chamber of Commerce, Zhejiang Standardization Research Institute, Shandong Luyuan Energy Conservation Certification Certificate Technology Engineering Co:, Ltd:, China Hotel Association, Zhengzhou Qianwei Yangchu Food Co:, Ltd:, Zhejiang Catering Industry Association, Quzhou West District Oriental Hotel Co:, Ltd:, Quzhou Boyue Hotel Co:, Ltd: The main drafters of this document: Zhang Chunliang, Shen Qimin, Yu Ziying, Zhang Chen, Bi Yuqi, Duan Zhifei, Fang Kanli, Jin Yong, Shen Jian, Wei Yiyong, Xu Donghua, Zhu Xiaomin, Zhan Lixin, Meng Xiaohong, Li Yanting, Mei Qiuzhi, He Jianxin, Chen Xuwen, Jiang Liliang, Liu Ming, Fu Wentao: The previous versions of the documents replaced by this document are as follows: ---First published as GB/T 33497-2017 in:2017 --- This is the first revision: Quality Management Standards for Catering Enterprises1 ScopeThis document stipulates the basic requirements, organizational structure and responsibilities, human resources, document and record management, and food management of catering enterprises: Management and service planning, restaurant service, emergency management, supervision and inspection, customer relationship management and continuous improvement requirements: This document is applicable to the quality management of catering enterprises:2 Normative referencesThe contents of the following documents constitute the essential provisions of this document through normative references in the text: Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document: GB 2760 National Food Safety Standard Standards for the Use of Food Additives GB/T 10001:1 Graphic symbols for public information - Part 1: General symbols GB/T 30240:9 Standards for English Translation and Writing in Public Services Part 9: Catering and Accommodation GB 31654-2021 National Food Safety Standard General Hygienic Specifications for Catering Services GB/T 39002 Service Guide for Meal Sharing System GB/T 39451 Specifications for contactless distribution of goods GB/T 40041 Specification for information description of takeaway food SB/T 10580-2011 On-site Management Specifications for Catering Enterprises SB/T 11070 Management Requirements for Catering and Food Packaging Services3 Terms and DefinitionsThe following terms and definitions apply to this document: 3:1 Catering enterprise Enterprises that cook, process and sell catering products immediately, and provide consumers with dining places and consumer services: [Source: GB/T 13391-2009, 3:1]4 Basic requirements4:1 Business premises 4:1:1 Site selection, business premises setup, layout, etc: shall comply with the provisions of Chapter 3 of GB 31654-2021: 4:1:2 Dishes and services should be clearly marked with prices, and the content of the prices is true and clear, with clear handwriting and eye-catching signs: Timely when prices change Adjustment: 4:1:3 The setting of signs and signs shall comply with the provisions of GB/T 10001:1: A foreign language logo can be added, and the foreign language logo should comply with The provisions of GB/T 30240:9: ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 33497-2023_English be delivered?Answer: Upon your order, we will start to translate GB/T 33497-2023_English as soon as possible, and keep you informed of the progress. 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