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SB/T 10945-2012: Classification and evaluation for hot pot restaurant
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Classification and evaluation for hot pot restaurant
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SB/T 10945-2012
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Basic data | Standard ID | SB/T 10945-2012 (SB/T10945-2012) | | Description (Translated English) | Classification and evaluation for hot pot restaurant | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | A10 | | Classification of International Standard | 03.080.01 | | Word Count Estimation | 13,130 | | Quoted Standard | GB 2760; GB 3095; GB 3096; GB 5749; GB 8978; GB 14930.2; GB 14934; GB 18483; GB/T 19001-2008; SB/T 10426; SB/T 10531; GA 654; " food service food safety operations norms " (State Food and Drug Administration food [ 2011 ] No. 395) | | Regulation (derived from) | ?Industry Standard Filing Announcement 2013 No.3 (Total No.159); Ministry of Commerce Announcement 2013 No.7 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the terms and definitions pot shops, grading, rating requirements and assessment requirements. This standard applies to classification and evaluation of pot shops. | SB/T 10945-2012: Classification and evaluation for hot pot restaurant---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.
Classification and evaluation for hot pot restaurant
ICS 03.080.01
A10
Record number. 39320-2013
People's Republic of China domestic trade industry standard
Hot pot restaurant grading regulations
Released on.2013-01-23
2013-09-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the China Business Federation.
This standard is managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. China Business Federation Commercial Standards Center, China Cuisine Association, Chongqing Municipal Business Council, Chongqing Hotpot Association
Hui, Beijing Cuifengyuan Enterprise Management Co., Ltd., Beijing Donglaishun Group Co., Ltd., Beijing Yangfang Shengli mutton food set
Mission, Chongqing Dezhuang Industrial (Group) Co., Ltd., Chongqing Jiayong Little Swan Catering Co., Ltd., Fucheng Beef Catering Management Co., Ltd., Hangzhou Xu
Fu Niu Food Co., Ltd., Qingdao Touch Wrong Food Culture Co., Ltd., Qi Hot Pot Group, Sichuan Haidilao Catering Co., Ltd., Shaanxi
Xiyi Restaurant Management Co., Ltd., Shaanxi Zhuyuan Village Catering Co., Ltd.
The main drafters of this standard. Xu Yunfei, Kang Yi, Feng Tao, Wang Yunfeng, Zhou Yanlong, Yang Jingshan, Li Jinglei, Shan Zhongbao, Li Dejian, Qiu Yi,
Li Gaosheng, Zhang Xueying, Xu Yongjun, Liu Chuantao, Yu Yong, Zheng Caoli, Zhou Changchun, Guo Beijiang, Cao Haifu, Zhou Suqin, Zhang Chen.
Hot pot restaurant grading regulations
1 Scope
This standard specifies the terms and definitions, grades, grade requirements and assessment requirements of hot pot restaurants.
This standard applies to the classification and evaluation of hot pot restaurants.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB 2760 Hygienic standard for food additives
GB 3095 Ambient Air Quality Standard
GB 3096 Acoustic Environmental Quality Standard
GB 5749 Sanitary Standard for Drinking Water
GB 8978 Integrated Wastewater Discharge Standard
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 19001-2008 Quality Management System Requirements
SB/T 10426 Catering Business Code
SB/T 10531 Hot Pot Enterprise Management Service Specification
GA654 personnel-intensive site fire safety management
Food Safety Operational Regulations for Catering Services (Guo Food and Drug Administration [2011] No. 395)
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Hot pot hotpot
Using pots, pots, etc. as appliances, heating by charcoal fire, gas, electricity, etc., boiling, hot soup to boil, simmer, cook food.
3.2
Hot pot restaurant hotpotrestaurant
A restaurant that supplies food to customers and cooks and eats in hot pot.
4 grade division
4.1 The hot pot restaurant is divided into three levels, namely five-star, four-star, three-star, and five-star is the most advanced.
4.2 The grade is represented by a gold five-pointed star, five golden five-pointed stars represent five stars, and so on.
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