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SB/T 10857-2012: Specification of distribution service for catering industry
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10857-2012 | English | 159 |
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Specification of distribution service for catering industry
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SB/T 10857-2012
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Basic data | Standard ID | SB/T 10857-2012 (SB/T10857-2012) | | Description (Translated English) | Specification of distribution service for catering industry | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | A10 | | Classification of International Standard | 03.100.01 | | Word Count Estimation | 6,663 | | Quoted Standard | GB/T 191; GB/T 6388; GB/T 15233; GB/T 16470; GB/T 16471; JT/T 650; QC/T 450 | | Regulation (derived from) | ?Industry Standard Filing Announcement 2013 No.2 (Total No.158); Ministry of Commerce Announcement 2013 No.1 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the amount of food packaging food logistics process, signs, transport, storage requirements and catering industry catering units set up, room reception, delivery package, delivery transportation and storage requirements. This stand | SB/T 10857-2012: Specification of distribution service for catering 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.
Specification of distribution service for catering industry
ICS 03.100.01
A10
Record number. 38518-2013
People's Republic of China domestic trade industry standard
Catering distribution service specification
Published on.2013-01-04
2013-07-01 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 is proposed and managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. China Cuisine Association, Beijing Spicy Temptation Restaurant Co., Ltd.
Drafters of this standard. Su Qiucheng, Feng Enyuan, Zhang Yan, Han Dong, Zhao Shen, Su Enquan.
Catering distribution service specification
1 Scope
This standard specifies the packaging, marking, transportation, storage requirements in the catering food logistics process and the establishment and delivery of food and beverage delivery units.
Waiting, delivery, packaging, delivery and storage requirements.
This standard applies to catering enterprises and units that provide distribution services for catering enterprises, and does not include food delivery services.
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/T 191 packaging storage and transportation icon
GB/T 6388 transport packaging receipt and delivery mark
GB/T 15233 packaging unit cargo size
GB/T 16470 pallet unit load
GB/T 16471 transport package size and quality boundaries
General technical conditions for JT/T 650 refrigerated and insulated van trailer
Technical conditions for QC/T 450 insulated and refrigerated trucks
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Cold chain distribution coldchaindistribution
A logistics activity that delivers food and beverage from one location to another using a means of transport that meets low temperature requirements. Which includes
Temperature control, collection, handling, loading, transportation, unloading and other operations.
3.2
Hot chain distribution hotchaindistribution
A logistics activity that delivers food and beverage from one location to another using a means of transport that meets high temperature requirements. Which includes
Temperature control, collection, handling, loading, transportation, unloading and other operations.
3.3
Refrigerated food refrigeratedfoods
During the catering and distribution process, the food center temperature is always maintained below 10 °C, above the freezing point, and the original quality is maintained to the maximum extent.
Fresh food.
3.4
Food consolidation case lessthancontainer
In the catering distribution process, two or more different types of foods are transported in the same transport compartment for transportation.
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