This standard stipulates the basic requirements for the opening conditions, service content, management and operation mode of catering industry.
This standard is applicable to the business places opened by various enterprises and institutions engaged in catering sales services in Ningxia Hui Autonomous Region.
This standard does not apply to internal catering service places run by government agencies, schools, enterprises and institutions, and catering business places temporarily held for public or business activities.
Normative utilization document
By applying this standard, the terms of the following documents become the terms of this standard. For dated documents, all subsequent modifications (excluding errata) or revisions are not applicable to this standard. However, parties who have reached an agreement according to this standard are encouraged to study whether the latest versions of these documents can be used. The latest version of undated use documents is applicable to this standard.
People's Republic of China (PRC) Food Hygiene Law
SB/T 10443 breakfast management standard
GB 5749 Hygienic standard for drinking water
GB 8978 Comprehensive Wastewater Discharge Standard
GB 1488 1 general hygienic standard for food enterprises.
GB 14930+0 Hygienic standard for detergents for food tools and equipment.
GB 14930.2 Hygienic standard for washing disinfectants for food tools and equipment.
GB 14934 Hygienic Standard for Tableware Disinfection.
GB 16 153 Hygienic standard for restaurants (restaurants)
GB 18483 emission standard of lampblack.
GB 19085 Preventive Measures for Infectious Diseases in Business Places of Trade and Service Industry
SB/T 10426 code of practice for catering enterprises
SB/T 10474 technical requirements for nutritional catering in catering industry
SB/T 10475 "Code of Operation for Economical Hotels"
SB/T 10476 hotel service etiquette specification
SB/T 10478 requirements for professional managers in catering industry
SB/T 10479 requirements of hotel industry for star sommeliers
SB/T 1048 1 quality and safety requirements of low-temperature meat products
SB/T 10482 quality requirements of meat products.
Measures for the Administration of Food Hygiene in Catering Industry (DecreeNo. 1). Ministry of Health 10, implemented on June, 20061
Hygienic Standard for Catering Industry and Collective Dining Distribution Units (No.260 [2005] of Wei Fa)
Terms and definitions
The following terms and definitions use this standard.
3. 1 catering enterprises
An independent accounting business unit that sells food and drinks processed in the kitchen to consumers.
3.2 catering units
Foreign-related catering retail service places established by catering enterprises and other enterprises and institutions and their branches.
3.3 Catering industry
Catering enterprises and catering units, as well as enterprises that undertake the processing and distribution of staple foods.
3.4 Muslim catering enterprises
In accordance with the regulations of Ningxia Hui Autonomous Region on the management of halal food, an independent catering legal entity recognized by the local halal food management department and receiving the halal food business license.
3.5 Muslim catering units
According to the Regulations on the Management of Muslim Food in Ningxia Hui Autonomous Region, catering units approved by local Muslim food business units and receiving the Muslim Food Operation Permit.
3.6 Muslim meat food
Livestock and poultry meat and its products that meet the requirements of muslim food customs or national life, and meet the regulations on the management of livestock and poultry slaughter in the autonomous region (halal).
3.7 Muslim catering service personnel
The staff engaged in the management and service activities of halal catering industry are familiar with the living habits of people who believe in Islam, such as Hui people, after special training, and carry out management and service activities according to specific living habits.
basic requirement
A catering business unit shall obtain a food hygiene license and a business license when it opens its business.
Employees should obtain health certificates and pass knowledge training before taking up their posts.
The catering industry should implement the provisions of SB/T 10426 and SB/T 10443.
The catering industry shall abide by the provisions of the state and the autonomous region on food procurement, processing, sales and hygiene management.
The catering industry should attach importance to the standardization of food quality, service quality and dining environment, highlight the theme culture of catering business, and exaggerate green and safety, nutrition and health.
The catering industry shall abide by the provisions of the state and the autonomous region on energy conservation and environmental protection, and implement specific measures to save water, electricity and fuel to prevent pollution, sewage settlement and discharge.
The catering industry must face modernization, pay attention to system innovation and structural optimization, have modern technology and management methods, and establish a service quality assurance system.
Professional managers of catering enterprises and catering units shall meet the requirements of SB/T 10478.
Dining places should be equipped with eye-catching and standardized halal and Chinese food signs.
Muslim and Chinese dining places should be set up separately, and kitchen facilities, storage facilities, purchasing food delivery vehicles, canteens, dining utensils and scrubbing tools should be dedicated.
Muslim catering enterprises and catering units shall obtain the business qualifications and conditions stipulated in the Regulations on the Administration of Muslim Food in Ningxia Hui Autonomous Region.
The establishment of the business premises of Muslim catering enterprises and catering units shall be kept at an appropriate interval from the business premises of the Han nationality. Muslim catering outlets and Chinese catering outlets should be established in line with the principle of advanced priority, and the catering outlets established by the latter party shall not be adjacent to or across the street from the former party.
Catering kitchen staff and food delivery staff should be full-time for halal and Chinese food business premises. Muslim catering service personnel shall eat in Muslim business premises during their work.
Establishment of catering business premises
The establishment of catering business premises with an area of more than 500 square meters shall be separated from residential areas by more than 200 meters. 100-300 square meters of catering business premises should be set up near the inside and outside of the community. According to the needs, a breakfast room, a breakfast kiosk and a breakfast cart with an area of less than 100 square meter shall be set up to meet the needs of residents for quick meals.
Restaurants with an area of 1000 square meters or more shall be equipped with parking lots, bicycle parking places and important articles storage places.
Dining places shall not be located in polluted areas, 25 meters away from septic tanks, sewage pools, garbage dumps (stations), dry toilets and other pollution sources, and outside the influence range of scattered pollution such as dust, harmful gases and radioactive substances.
The design, manufacture and operation procedures of breakfast kiosks and breakfast carts shall comply with the provisions of SB/T 10443. Breakfast kiosks and breakfast carts shall be set up in accordance with the principle of "convenience for residents, regular supply, standardized sanitation and convenient transportation".
Dining places near schools, bazaars, shopping malls and cinemas shall be equipped with boiler devices with low noise and good safety performance, and clearly marked.
The locations of oil fume outlets, sewage discharge and toilets in catering establishments shall meet the requirements of SB/ 10426.
Dining places should be independent of residential buildings in residential areas, and their buildings should have special flue and other pollution prevention conditions in structure.
The catering business premises shall be 25 meters away from the place where live livestock and poultry are raised and slaughtered.
Dining places with an area of more than 500 square meters shall independently set up food fresh-keeping warehouses, meat cold storages and food inspection rooms with an area of more than 1000 square meters.
Muslim catering enterprises and catering units shall hang standardized Muslim signs outside buildings.
Catering service environment
The catering service environment includes decoration, lighting, utensils, tables and chairs, tablecloths and furnishings. Dining room, private room, lobby and service desk. The overall design should be broad, bright, beautiful, concise and safe.
The catering service environment should be healthy, positive, soft and artistic. No religious, superstitious, violent, vulgar cultural content, no tobacco and alcohol advertising content.
In the service environment of catering business premises with an area of more than 500 square meters, photographs, calligraphy and paintings, handicrafts, civilized banners and other works with artistic and local characteristics and ancient and modern civilization should be placed and hung on the countertops, walls and corridors. No vulgar, inferior and unsuitable furnishings and publicity materials shall be placed or hung.
Dining places should be equipped with cold and hot equipment, hand washing and scrubbing equipment and writing and candle lighting appliances.
The catering business premises shall have simple toilets, with the use area exceeding 100 square meters; More than 500 square meters, should be equipped with well-equipped toilets, equipped with hand sanitizer, toilet paper and dryer; If the area exceeds 1000 square meters, umbrellas and leather scrubbing tools shall be provided.
Dining tables and chairs in catering business premises shall be comfortable and safe, free from foreign objects, corrosion and rust. Round table seats should be placed in the business premises with an area of 100 square meters, and the dining interval between them and the surrounding areas should not be less than 1 meter.
Dining places should separate food processing rooms, food storage rooms, garbage and waste rooms and restaurants (rooms). If the use area exceeds 100 square meter, a transparent cold dish room and a pastry room should be set up independently.
Restaurants with an area of more than 25 square meters should have bathrooms, hot and cold air conditioners, televisions, clothes hangers, lockers and sideboards.