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GB/T 40042-2021: Green catering operation and management
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| GB/T 40042-2021 | English | 149 |
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Green catering operation and management
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GB/T 40042-2021
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Basic data | Standard ID | GB/T 40042-2021 (GB/T40042-2021) | | Description (Translated English) | Green catering operation and management | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | A16 | | Word Count Estimation | 8,897 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 40042-2021: Green catering operation and 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.
Green catering operation and management
ICS 03.080
CCSA16
National Standards of People's Republic of China
Green catering operation and management
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 Ⅲ
1 Scope 1
2 Normative references 1
3 Terms and definitions 1
4 Basic requirements 1
5 Economical dining 2
6 Eco-friendly catering 2
7 Rest assured dining 3
8 Healthy meals 3
9 Green Dining Block 4
10 Continuous improvement 4
Reference 5
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 Ministry of Commerce of the People's Republic of China.
Drafting organizations of this document. China Hotel Association, Beijing Normal University International Academic Exchange Center, Wangshunge (Beijing) Investment Management Co., Ltd.
Company, Ningbo Shipu Hotel Management Development Co., Ltd., Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Shanghai McGindi Group Co., Ltd.
Company, Shiai Food (Tianjin) Technology Co., Ltd., China National Institute of Standardization.
The main drafters of this document. Han Ming, Chen Xinhua, Zhang Yaqing, Yan Dunzhi, Li Huifei, Zheng Yingjie, Licensing, Yu Chengguang, Wu Ping, Zhang Leran,
Song Xiaoxi, Ding Zhigang, Jin Yong, Kong Deshun, Shen Jiahua, Wang Shuang, Cheng Yue, Zhang Xiang, Zhang Xianhong, He Juan, Guo Qi.
Green catering operation and management
1 Scope
This document specifies the basic requirements for green catering operations and management, as well as economical catering, environmentally friendly catering, assured catering, healthy catering, green catering, and
Color dining blocks and continuous improvement.
This document is applicable to the operation and management of catering enterprises and catering districts.
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.
GB/T 39002 Catering Service Guide
SB/T 10580 On-site management specifications for the catering industry
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Green catering
Catering companies and catering blocks integrate the business philosophy of saving, environmental protection, peace of mind, and health throughout the procurement, warehousing, processing, and service sectors.
Festival, business service activities that provide healthy diet and related services.
4 Basic requirements
4.1 Comply with the relevant requirements of anti-waste, energy conservation and environmental protection, hygiene and safety, epidemic prevention and control involved in construction and operation.
4.2 Resource conservation and environmental protection should be considered in the construction of restaurants and service places. It should be combined with local natural resources, climate and other characteristics,
Scientifically formulate construction plans, increase the utilization rate of building space, and reduce resource consumption and negative impact on the environment. Should adopt environmental protection, safety and health
Construction and decoration materials. It is advisable to use renewable energy and alternative energy, and adopt the design and application of resource recycling.
4.3 A green catering action plan should be formulated, and a supporting operation and management system should be established. The green catering action goals and quantifiable indicators should be clarified,
Including but not limited to quantitative targets such as reducing solid waste emissions, oil fume emissions, and the use of disposable plastic products.
4.4 A green catering work organization should be set up, and the senior or main managers should be specifically responsible for the development of a green catering action assessment system. open
Develop employee training with green catering as the content, and keep relevant records.
4.5 A safety production management system should be established and improved, and full-staff training and drills of emergency plans should be carried out on a regular basis.
4.6 The safety of food raw materials should be ensured, the source can be traced, and the system for requesting certificates and invoices and purchase inspection should be implemented.
4.7 A food safety management system should be established and improved, food safety management personnel should be assigned, and all employees should be
Food safety training and assessment.
4.8 An employee health management system shall be established to ensure that employees hold a health certificate to work, and all employees shall be
Full training. Food processing and catering service personnel should dress neatly, have good hand-washing habits, and maintain good personal hygiene.
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