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SB/T 10559-2010: Constructing regulation of staple food processing and distributing center
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Constructing regulation of staple food processing and distributing center
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SB/T 10559-2010
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Basic data | Standard ID | SB/T 10559-2010 (SB/T10559-2010) | | Description (Translated English) | Constructing regulation of staple food processing and distributing center | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | A10 | | Classification of International Standard | 03.100.01 | | Word Count Estimation | 9,974 | | Date of Issue | 2010-04-20 | | Date of Implementation | 2010-12-01 | | Quoted Standard | GB 2760; GB 5749; GB 7718; GB 8978; GB 14881; GB 14930.1; GB 14930.2; GB 14934; GB 18483; GB/T 21118; GB/T 21270; SB/T 10426; " collective dining restaurant industry and distribution unit health standards " Ministry of Health 2005 edition | | Regulation (derived from) | ?Ministry of Commerce Announcement 2010 No.28 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the basic requirements for staple food processing and distribution center under construction and should meet the specific functional requirements. This standard applies to mass catering for the target market of processing and distribution companies, including Chinese staple food plants, enterprise group meals, breakfast business, Chinese fast food enterprises such as processing and distribution center. | SB/T 10559-2010: Constructing regulation of staple food processing and distributing center---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.
Constructing regulation of staple food processing and distributing center
ICS 03.100.01
A10
Record number. 28837-2010
People's Republic of China domestic trade industry standard
Main food processing and distribution center construction specification
Released on.2010-04-20
2010-12-01 implementation
Published by the Ministry of Commerce
Content
Foreword III
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Basic requirements 2
5 Specific requirements 4
Foreword
This standard was proposed by the China Cuisine Association.
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, Chen Zeya, Xia Lianyue, He Kongbin.
Main food processing and distribution center construction specification
1 Scope
This standard stipulates the basic requirements and specific functional requirements that the staple food processing and distribution center should meet during construction.
This standard applies to processing and distribution enterprises targeting popular catering, including Chinese staple food factories, group food enterprises, breakfast enterprises,
Processing and distribution centers for Chinese fast food 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 7718 prepackaged food labeling rules
GB 8978 Integrated Wastewater Discharge Standard
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 18483 cooking industry soot emission standards
GB/T 21118 wheat flour taro
GB/T 21270 food stuffing
SB/T 10426 Catering Business Code
Health Regulations for Catering Industry and Group Dining Distribution Units, Ministry of Health, People's Republic of China,.2005 Edition
3 Terms and definitions
The following terms and definitions apply to this standard.
3.1
Popularized dining
For the general consumer, provide affordable, convenient, hygienic and safe modern catering service formats. Includes a variety of breakfast, snacks, group meals,
Food and beverage service systems such as snacks, convenient meals, community catering, takeaway food delivery, and matching processing and distribution centers.
3.2
Staple food
The basic food necessary for the majority of ordinary consumers. Characterized by nutrition, hygiene, safety, convenience and economy, including all kinds of pasta and rice
And edible finished products and semi-finished products with various edible animal and plant raw materials as the main materials.
3.3
Staple food processing distribution center staplefoodprocessing
Taking catering and processing enterprises as the main body, taking the popular catering and food as the market orientation, adopting unified processing of products and unified procurement of raw materials, facing
It has a unified distribution with social outlets to provide food and beverage processing and management entities for various types of food for urban and rural residents.
According to its scale, it can be divided into three types. small, medium and large.
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