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GB/T 40040-2021: Guidelines for catering industry supply chain management
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 40040-2021 | English | 209 |
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Guidelines for catering industry supply chain management
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GB/T 40040-2021
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Basic data | Standard ID | GB/T 40040-2021 (GB/T40040-2021) | | Description (Translated English) | Guidelines for catering industry supply chain management | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | A00 | | Word Count Estimation | 11,150 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 40040-2021: Guidelines for catering industry supply chain management---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.
Guidelines for catering industry supply chain management
ICS 03.080.01
CCSA00
National Standards of People's Republic of China
Guidelines for Supply Chain Management in the Catering Industry
Released on 2021-02-23
2021-06-01 implementation
State Administration of Market Supervision and Administration
Issued by the National Standardization Management Committee
Table of contents
Foreword Ⅰ
Introduction Ⅱ
1 Scope 1
2 Normative references 1
3 Terms and definitions 1
4 General 1
5 Basic model 2
6 Planning and design 2
7 Operation Management 3
Appendix A (Normative) Key Performance Indicators of Supply Chain Management in the Catering Industry 6
Reference 7
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 of Standardization Documents"
Drafting.
Please note that some of the contents of this document may involve patents. The issuing agency of this document is not responsible for identifying patents.
This document was proposed and managed by the China Chamber of Commerce.
Drafting organizations of this document. Shandong Lanhai Co., Ltd., Shandong Quality and Technology Review and Evaluation Center Co., Ltd., Shenzhen Debaoshan
Food Management Co., Ltd., Juewei Food Co., Ltd., Shandong New Generation Standardization Research Institute Co., Ltd., Shandong Kairui Commercial Group Co., Ltd.
Responsible company, Zhejiang Longju Catering Group Co., Ltd., China Chamber of Commerce, China Cuisine Association, China Hotel Association, Jiangsu Hefu
Catering Management Co., Ltd., Zhongyu Catering Management Co., Ltd., Shandong Shunhe Hotel Group Co., Ltd., Binzhou Standard Information Institute, Jinan Chaoyi
Xing Catering Co., Ltd., Jining City Quality and Technical Supervision Information Institute, Shensi Electronic Technology Co., Ltd., Shandong Hotel Association, Guangdong Hua Catering
Food Supply Chain Management Co., Ltd., Xidian (Shenzhen) Technology Co., Ltd., Sanquan Food Co., Ltd., Zhejiang Wufangzhai Industrial Co., Ltd.
Company, Chengdu Hope Food Co., Ltd., Fujian Anjing Food Co., Ltd., Zhengzhou Qianwei Central Kitchen Food Co., Ltd., Jiangsu Wanjia
Ruyi Food Co., Ltd., Yaomazi Food Co., Ltd., Fujian Chunbaiwei Catering Development Co., Ltd., Chuangwei Tongue Freeze-dried Food Technology
(Zhongshan) Co., Ltd., Beijing Sankuai Online Technology Co., Ltd.
The main drafters of this document. Ma Xiaoou, Bi Yuqi, Zhang Yuan, Zhang Chunliang, Jiang Hao, Zhao Xiaoguo, Huang Lei, Hou Enjuan, Ren Xingben, Shi Congcong,
Zhang Boyu, Li Xiangbo, Zhang Chen, Zhang Chao, An Bin, Wu Ying, Gao Jie, Chen Xinhua, Song Xiaoxi, Gu Jianming, Zheng Wei, Jing Kun, Zhang Jiaqi, Xiang Jili,
Chen Qiu, Chen Xiaolei, Wang Yanan, Sheng Fulin, Sheng Jingyi, Li Weiguo, Duan Zhifei, Li Chengxiang, Liu Xiaobin, Su Ling, Chen Zhaogui, Ya Benqin, Jiang Yong,
Zhao Jianbo, Wei Yiyong, Zhang Yujing, Zhao Yuejun, Xie Houqing, Zhang Yi, Liu Jin.
Introduction
This document is proposed based on the background of "strict economy and oppose waste", and aims to provide guidance and suggestions for the implementation of supply chain management in the catering industry.
Guide enterprises to establish a collaborative management concept for the supply chain, guide the intensive, efficient and economical operation of the catering industry supply chain, and promote the catering industry
The overall improvement of the quality and efficiency of the industry and the synergy of resources promote the innovation of industrial organization methods, business models and government governance methods.
Guidelines for Supply Chain Management in the Catering Industry
1 Scope
This document provides general principles for the implementation of supply chain management in the catering industry, and gives the basic model, planning, design, and operation management of the catering industry supply chain.
Management guidance.
This document is suitable for guiding catering enterprises to implement supply chain management, and other related enterprises can refer to it for use.
2 Normative references
The contents of the following documents constitute the indispensable clauses of this document through normative references in the text. Among them, dated quotations
Only the version corresponding to that date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to
This document.
Main dimensions and tolerances of GB/T 2934 intermodal general flat pallets
GB/T 39002 Catering Service Guide
SB/T 11070 Packaging service management requirements for catering service enterprises
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Supplychain
In the production and distribution process, centering on the core enterprise, the raw material suppliers, manufacturers, distributors, and retailers involved will be used until the final use.
A network chain structure formed by members such as households through upstream or downstream member links.
[Source. GB/T 26337.2-2011, 2.1]
3.2
Catering industry supply chain cateringindustrysupplychain
With the catering business as the core, the network chain structure covering procurement, processing and production, logistics, terminal sales, etc., is directly or indirectly affected by the network chain structure.
It is composed of related parties that respond to or respond to customer needs.
3.3
Catering industry supply chain management cateringindustrysupplychainmanagement
With the goal of high efficiency and intensiveness, it is a coordinated activity for the product flow, information flow and capital flow of the catering industry supply chain.
4 General
4.1 Product traceability, quality and safety
Build a catering industry supply chain management system based on food safety management requirements, implement traceability management of important product information in catering services, and identify
Identify, monitor and control the safety risks in the process of providing catering services to ensure the quality and safety of catering products.
4.2 Process optimization, resource integration
It is advisable to continue to optimize the relevant processes of the supply chain, promote the formation of mechanisms such as collaborative procurement, collaborative distribution, collaborative processing, division of labor and collaboration, and promote products
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