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GB/T 33497-2023: Specification for quality management of catering enterprise
Status: Valid GB/T 33497: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 33497-2023 | English | 269 |
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Specification for quality management of catering enterprise
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GB/T 33497-2023
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| GB/T 33497-2017 | English | 519 |
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Standard of quality management for restaurant
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GB/T 33497-2017
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PDF similar to GB/T 33497-2023
Basic data | Standard 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 contents
Preface 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 9
foreword
This 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 Enterprises
1 Scope
This 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 references
The 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 Services
3 Terms and Definitions
The 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 requirements
4:1 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:
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