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Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. SB/T 10474-2008: Nutritional catering requirements for restaurant industry Status: Valid
Basic dataStandard ID: SB/T 10474-2008 (SB/T10474-2008)Description (Translated English): Nutritional catering requirements for restaurant industry Sector / Industry: Domestic Trade Industry Standard (Recommended) Classification of Chinese Standard: X01 Classification of International Standard: 67.020 Word Count Estimation: 7,771 Date of Issue: 2008-09-27 Date of Implementation: 2009-03-01 Quoted Standard: GB 14934; GB 16153; SB/T 10426 Regulation (derived from): ?Ministry of Commerce Announcement 2008 No.72 Issuing agency(ies): Ministry of Commerce of the People's Republic of China Summary: This standard specifies the requirements of the relevant terms and definitions and nutritious meals catering industry standards. This standard applies to food and beverage industry, including restaurants, restaurants (including hotel, Hotel, hotel restaurant foreign business), fast food, canteens and collective meal delivery business. SB/T 10474-2008: Nutritional catering requirements for restaurant industry---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.Nutritional catering requirements for restaurant industry ICS 67.02 X01 Record number. 25118-2008 People's Republic of China domestic trade industry standard Catering industry nutrition catering technical requirements Released on.2008-09-27 2009-03-01 implementation Published by the Ministry of Commerce ContentForeword I 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Basic requirements 1 5 Specific requirements 2ForewordThis standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. China Cuisine Association, Beijing and Hegu Catering Management Co., Ltd. The main drafters of this standard. Yang Liu, Feng Enyuan, Zhao Shen, Fan Zhihong, Xie Wenmei, Xu Yunfei. Catering industry nutrition catering technical requirements1 ScopeThis standard specifies the relevant terms and definitions and requirements for the nutritional catering standard in the catering industry. This standard applies to the catering industry, including restaurants, restaurants (including restaurants, hotels, hotels operating outside the restaurant), fast food restaurants, canteens and collectives Meal delivery company.2 Normative referencesThe terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB 14934 food (meal) with hygienic standard GB 16153 Hotel (restaurant) hygiene standards SB/T 10426 Catering Business Code Health Regulations for Catering Industry and Group Dining Delivery Units (2005) Ministry of Health of the People's Republic of China Chinese Dietary Guidelines (2008 Edition) Chinese Nutrition Society Chinese Residents' Dietary Nutrient Reference Intakes (DRIs) Chinese Nutrition Society3 Terms and definitionsThe following terms and definitions apply to this standard. 3.1 According to the different characteristics of the diners, using the basic knowledge of nutrition to prepare catering products suitable for different people's reasonable nutritional requirements process. 3.2 An ingredient in food that provides energy, body composition, tissue repair, and physiological regulation. Camp necessary for the human body Nutrients mainly include seven types of proteins, fats, carbohydrates, inorganic salts (minerals), vitamins, water, and dietary fiber. 3.3 The diet is mainly based on cereal potato cooking materials, mainly serving carbohydrate foods such as rice, steamed bread and noodles. 3.4 The meal is not based on the cooking ingredients of the potato, except for the main food.4 basic requirements4.1 Nutritional meal principle Should be accompanied by the provisions of the "Chinese Dietary Guidelines". To achieve a variety of foods, mainly cereals; more with fruits and vegetables, with potatoes; supply of beans Milk; appropriate amount of animal foods, fish and eggs; control salt alcohol, reduce oil energy; rational choice of beverages; raw materials fresh, note Italian cooking. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of SB/T 10474-2008_English be delivered?Answer: Upon your order, we will start to translate SB/T 10474-2008_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of SB/T 10474-2008_English with my colleagues?Answer: Yes. The purchased PDF of SB/T 10474-2008_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. 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