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SB/T 10426-2007: Operating standards of catering enterprise
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| SB/T 10426-2007 | English | 229 |
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Operating standards of catering enterprise
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SB/T 10426-2007
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Basic data | Standard ID | SB/T 10426-2007 (SB/T10426-2007) | | Description (Translated English) | Operating standards of catering enterprise | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | A10 | | Classification of International Standard | 03.100.01 | | Word Count Estimation | 7,712 | | Date of Issue | 2007-07-24 | | Date of Implementation | 2007-12-01 | | Quoted Standard | GB 2760; GB 5749; GB 8978; GB 10001.1; GB 14881; GB 14930.1; GB 14930.2; GB 14934; GB 16153; GB 18483; JGJ 64 | | Regulation (derived from) | ?Ministry of Commerce Announcement 2007 No.65 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the catering business should have the basic requirements, business premises, health and safety requirements and subsequent treatment, regulations, equipment and facilities. This standard applies to all kinds of economic types of catering businesses, including restaurants, Restaurant, restaurants, restaurants, restaurants (including hotel, Hotel, hotel restaurant foreign business), snack, fast food, beverage shop and collective meal delivery business. | SB/T 10426-2007: Operating standards 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.
Operating standards of catering enterprise
ICS 03.100.01
A10
Record number. 21279-2007
People's Republic of China domestic trade industry standard
Catering business management norms
Released on.2007-07-24
2007-12-01 implementation
Published by the Ministry of Commerce
Content
Foreword I
1 Scope 1
2 Normative references 1
3 Requirements 1
3.1 Basic requirements 1
3.2 Operating site 1
3.3 Equipment and facilities 2
3.4 Rules and Regulations 2
3.5 Health and Safety 2
3.6 Follow-up 3
Foreword
In order to standardize and guide the business behavior of catering enterprises, strengthen the management of the catering industry, and promote the healthy and sustainable development of the catering industry,
standard.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. China Cuisine Association.
The main drafters of this standard. Yang Liu, Yu Yu, Feng Enyuan, Xu Yunfei, Ma Yanhua.
Catering business management norms
1 Scope
This standard stipulates the basic requirements for the operation of catering enterprises, operating sites, equipment and facilities, rules and regulations, health and safety and follow-up
Rational requirements.
This standard applies to all types of catering enterprises, including restaurants, restaurants, restaurants, restaurants, restaurants (including hotels, hotels, hotels, etc.
Operating restaurants), snack bars, fast food restaurants, beverage stores and group dining distribution companies.
2 Normative references
The 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 2760 Hygienic standard for food additives
GB 5749 Sanitary Standard for Drinking Water
GB 8978 Integrated Wastewater Discharge Standard
GB 10001.1 mark public information graphic symbol part 1 general symbol
GB 14881 General hygiene regulations for food companies
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)
JGJ64 Diet Building Design Code
The Ministry of Health of the People's Republic of China implemented the hygiene regulations for the catering industry and group meal delivery units on October 1,.2005.
3 requirements
3.1 Basic requirements
3.1.1 Catering enterprises shall handle business licenses in accordance with the relevant administrative regulations and operate legally.
3.1.2 Strictly abide by the relevant national laws and regulations on food, sanitation, epidemic prevention, environmental protection, economy, fire protection, safety, planning, etc.
3.1.3 Ensure that all facilities and equipment comply with relevant national regulations, purchase and use energy-saving and economical facilities and equipment, and reduce energy and materials.
Product consumption.
3.1.4 Raw materials with qualified certificates should be purchased and used to ensure that the quality of various raw materials, auxiliary materials and seasonings complies with the relevant provisions of national standards.
And requirements.
3.1.5 Have a sound production and operation organization structure and rules and regulations.
3.1.6 Meet the requirements for setting up the catering industry outlets in the region.
3.1.7 The enterprise shall provide pre-employment training and on-the-job training for employees, meet the corresponding technical requirements of positions, and abide by professional ethics.
3.1.8 The person in charge of the enterprise shall have the qualification of professional manager of the catering industry.
3.2 Operating site
3.2.1 The site construction complies with the provisions of JGJ64.
3.2.2 The structure of the house is solid and safe, the layout is reasonable, the ventilation is good, the light is sufficient, and the temperature is suitable.
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