SB/T 10580-2011 English PDF

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SB/T 10580-2011: Workplace management norm of restaurants
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Basic data

Standard ID: SB/T 10580-2011 (SB/T10580-2011)
Description (Translated English): Workplace management norm of restaurants
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: A10
Classification of International Standard: 03.100.20
Word Count Estimation: 12,191
Date of Issue: 7/7/2011
Date of Implementation: 11/1/2011
Quoted Standard: GB 2760; GB 5749; GB 8978; GB 13495; GB 14930.1; GB 14930.2; GB 14934; GB 16153; GB 18483; ISO 22000; DB 31/405
Regulation (derived from): Ministry of Commerce Notice 2011 No. 40
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the catering site management practices related terms and definitions, management requirements and evaluation principles. This standard applies to catering companies and hotels catering sectors.

SB/T 10580-2011: Workplace management norm of restaurants

---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.
Workplace management norm of restaurants ICS 03.100.20 A10 Record number. 33157-2011 People's Republic of China domestic trade industry standard Catering industry site management specification Published on.2011-07-07 2011-11-01 implementation Published by the Ministry of Commerce

Content

Foreword I Introduction II 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Basic Principles 2 4.1 Classification and disposal of goods 2 4.2 Regional division and responsibility to people 2 4.3 Management system is detailed and visualized 2 4.4 Inspection and Specification 2 4.5 Implementation and continuous improvement 2 5 up to standard 3 5.1 Compliance by 3 5.2 Signs and Certificates 3 5.3 Validity and review 3 Appendix A (Normative Appendix) Site Management Specification Assessment Conditions 4

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the China Hotel Association. This standard is under the jurisdiction of the Ministry of Commerce. This standard was drafted by the China Hotel Association, the Shanghai Catering Industry Association, and the China Cuisine Association. The main drafters of this standard. Han Ming, Chen Xinhua, He Yizhen, Zhang Minghou.

Introduction

In order to comprehensively improve the on-site management level of China's catering industry, reduce the operating costs of enterprises, and promote energy saving and food safety management of enterprises The continuous improvement of the rationality, the development of this standard. This standard refers to the use of the United States Hazard Analysis and Critical Control Point Technology (HACCP) management system, the national standard "Green Hotel" Some of the terms and conditions are formulated in conjunction with the current operating conditions of the catering industry in China. With the continuous innovation of enterprise practice and the advancement of technology, this The standard will be revised in due course. Catering industry site management specification

1 Scope

This standard specifies the terms and definitions, management requirements and assessment principles of the on-site management practices of the catering industry. This standard applies to catering companies and hotel catering departments.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 2760 food safety national standard food additive use standard GB 5749 Sanitary Standard for Drinking Water GB 8978 Integrated Wastewater Discharge Standard GB 13495 fire safety sign GB 14930.1 Hygienic standard for detergents for food tools and equipment GB 14930.2 Hygienic standard for detergents and disinfectants for food tools and equipment GB 14934 food (drinking) with disinfection standards GB 16153 restaurant (restaurant) hygiene standard GB 18483 Cooking Industry Fume Emission Standard (Trial) ISO 22000 Food Safety Management System Requirements for various organizations in the food chain DB31/405 Public Places Air Conditioning Ventilation System Operation Hygienic Requirements People's Republic of China Food Safety Law Hygienic regulations for catering and group meal delivery units

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Catering company restaurant Providing food (including dishes, snacks, drinks) and phases to consumers through processing and production using a fixed place of business and necessary facilities and equipment The production and operation entity of the service. 3.2 Visual management visionmanagement By using specific colors and easy-to-understand graphic labels, it is important for important areas, equipment, utensils, and production processes. Ask for a reminder or warning to achieve a specific management effect. 3.3 "P" brand "P" mark “P” is the abbreviation of “problem”, and the “P” card is used to identify and distinguish faulty equipment, facilities and problems. area. ......

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