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SB/T 10474-2008: Nutritional catering requirements for restaurant industry
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10474-2008 | English | 189 |
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Nutritional catering requirements for restaurant industry
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SB/T 10474-2008
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Basic data | Standard ID | SB/T 10474-2008 (SB/T10474-2008) | | Description (Translated English) | Nutritional catering requirements for restaurant industry | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X01 | | Classification of International Standard | 67.020 | | Word Count Estimation | 7,771 | | Date of Issue | 2008-09-27 | | Date of Implementation | 2009-03-01 | | Quoted Standard | GB 14934; GB 16153; SB/T 10426 | | Regulation (derived from) | ?Ministry of Commerce Announcement 2008 No.72 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the requirements of the relevant terms and definitions and nutritious meals catering industry standards. This standard applies to food and beverage industry, including restaurants, restaurants (including hotel, Hotel, hotel restaurant foreign business), fast food, canteens and collective meal delivery business. | SB/T 10474-2008: Nutritional catering requirements for restaurant industry---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.
Nutritional catering requirements for restaurant industry
ICS 67.02
X01
Record number. 25118-2008
People's Republic of China domestic trade industry standard
Catering industry nutrition catering technical requirements
Released on.2008-09-27
2009-03-01 implementation
Published by the Ministry of Commerce
Content
Foreword I
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Basic requirements 1
5 Specific requirements 2
Foreword
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, Beijing and Hegu Catering Management Co., Ltd.
The main drafters of this standard. Yang Liu, Feng Enyuan, Zhao Shen, Fan Zhihong, Xie Wenmei, Xu Yunfei.
Catering industry nutrition catering technical requirements
1 Scope
This standard specifies the relevant terms and definitions and requirements for the nutritional catering standard in the catering industry.
This standard applies to the catering industry, including restaurants, restaurants (including restaurants, hotels, hotels operating outside the restaurant), fast food restaurants, canteens and collectives
Meal delivery company.
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 14934 food (meal) with hygienic standard
GB 16153 Hotel (restaurant) hygiene standards
SB/T 10426 Catering Business Code
Health Regulations for Catering Industry and Group Dining Delivery Units (2005) Ministry of Health of the People's Republic of China
Chinese Dietary Guidelines (2008 Edition) Chinese Nutrition Society
Chinese Residents' Dietary Nutrient Reference Intakes (DRIs) Chinese Nutrition Society
3 Terms and definitions
The following terms and definitions apply to this standard.
3.1
According to the different characteristics of the diners, using the basic knowledge of nutrition to prepare catering products suitable for different people's reasonable nutritional requirements
process.
3.2
An ingredient in food that provides energy, body composition, tissue repair, and physiological regulation. Camp necessary for the human body
Nutrients mainly include seven types of proteins, fats, carbohydrates, inorganic salts (minerals), vitamins, water, and dietary fiber.
3.3
The diet is mainly based on cereal potato cooking materials, mainly serving carbohydrate foods such as rice, steamed bread and noodles.
3.4
The meal is not based on the cooking ingredients of the potato, except for the main food.
4 basic requirements
4.1 Nutritional meal principle
Should be accompanied by the provisions of the "Chinese Dietary Guidelines". To achieve a variety of foods, mainly cereals; more with fruits and vegetables, with potatoes; supply of beans
Milk; appropriate amount of animal foods, fish and eggs; control salt alcohol, reduce oil energy; rational choice of beverages; raw materials fresh, note
Italian cooking.
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