GB/T 33497-2023Specification for quality management of catering enterprise (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents" drafting.

This document replaces GB/T 33497-2017 "Quality Management Standards for Catering Enterprises". Compared with GB/T 33497-2017, except for structural adjustment In addition to rectification and editorial changes, the main technical changes are as follows:

---Changed the definition of the term "catering enterprise" (see 3.1, 3.1 of the 2017 edition);

--- Added kitchen management content (see 4.2);

--- Add resource saving requirements (see 4.4);

--- Changed the content of on-the-job training education (see 6.3.2, 9.3 of the 2017 edition);

---Changed the content of menu management and service planning (see Chapter 8, Chapter 6 of the 2017 edition);

--- Added description requirements for takeaway meals and contactless delivery requirements (see 8.3);

---Changed the dish processing requirements (see 8.4, 6.3 of the 2017 edition);

--- Increased the requirements for the appropriate ordering service (see 9.1.2.5, 9.1.2.6);

--- Added the requirements for serving chopsticks and serving spoons (see 9.1.3.5);

--- Increased meal service requirements (see 9.1.3.6);

---Changed the packaged service content (see 9.1.3.7, 5.3.1 of the 2017 edition);

--- Changed the emergency management requirements for emergencies (see Chapter 10, Chapter 8 of the 2017 edition);

--- Added customer satisfaction evaluation requirements (see 12.1.3).

1 Scope

This document stipulates the basic requirements, organizational structure and responsibilities, human resources, document and record management, and food management of catering enterprises.

Management and service planning, restaurant service, emergency management, supervision and inspection, customer relationship management and continuous improvement requirements.

This document is applicable to the quality management of catering enterprises.

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.

GB 2760 National Food Safety Standard Standards for the Use of Food Additives

GB/T 10001.1 Graphic symbols for public information - Part 1: General symbols

GB/T 30240.9 Standards for English Translation and Writing in Public Services Part 9: Catering and Accommodation

GB 31654-2021 National Food Safety Standard General Hygienic Specifications for Catering Services

GB/T 39002 Service Guide for Meal Sharing System

GB/T 39451 Specifications for contactless distribution of goods

GB/T 40041 Specification for information description of takeaway food

SB/T 10580-2011 On-site Management Specifications for Catering Enterprises

SB/T 11070 Management Requirements for Catering and Food Packaging Services

3 Terms and Definitions

The following terms and definitions apply to this document.

4 Basic requirements