GB/T 40040-2021Guidelines for catering industry supply chain management (English PDF)
餐饮业供应链管理指南
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
February 23, 2021
Implementation date
June 1, 2021
Scope
GB/T 40040-2021 is the English-translated version of 餐饮业供应链管理指南.
GB/T 40040-2021 is a guide for catering businesses that want to manage their supply chain as a whole, from procurement and processing to logistics and final sale.
It sets out general principles such as product traceability, quality and safety, process optimization and resource integration, then describes a basic supply chain model and gives guidance on planning, design and day-to-day operation management.
Annex A lists key performance indicators for supply chain management in the catering industry. The document was written against food waste and to make catering supply chains more efficient and economical; it is aimed at catering enterprises, and other related companies can use it as a reference. It was issued on 23 February 2021 and has applied since 1 June 2021.
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Document preview — GB/T 40040-2021
National Standard of the People's Republic of China
- ICS
- 03.080.01
- Classification
- A 00
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Foreword
- Introduction
- 1 Scope
- 2 Normative references
- 3 Terms and definitions
- 4 General
- 5 Basic model
- 6 Planning and design
- 7 Operation Management
- Appendix A (Normative) Key Performance Indicators of Supply Chain Management in the Catering Industry
- Reference
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 of Standardization Documents" Drafting.
Introduction
This document is proposed based on the background of "strict economy and oppose waste", and aims to provide guidance and suggestions for the implementation of supply chain management in the catering industry.
Guide enterprises to establish a collaborative management concept for the supply chain, guide the intensive, efficient and economical operation of the catering industry supply chain, and promote the catering industry The overall improvement of the quality and efficiency of the industry and the synergy of resources promote the innovation of industrial organization methods, business models and government governance methods.
1 Scope
This document provides general principles for the implementation of supply chain management in the catering industry, and gives the basic model, planning, design, and operation management of the catering industry supply chain. Management guidance.
This document is suitable for guiding catering enterprises to implement supply chain management, and other related enterprises can refer to it for use.
2 Normative references
The contents of the following documents constitute the indispensable clauses of this document through normative references in the text. Among them, dated quotations Only the version corresponding to that date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.
Main dimensions and tolerances of GB/T 2934 intermodal general flat pallets
GB/T 39002 Catering Service Guide
SB/T 11070 Packaging service management requirements for catering service enterprises
3 Terms and definitions
The following terms and definitions apply to this document.
3.1 Supply chain
In the production and distribution process, centering on the core enterprise, the raw material suppliers, manufacturers, distributors, and retailers involved will be used until the final use. A network chain structure formed by members such as households through upstream or downstream member links. [Source: GB/T 26337.2-2011, 2.1]
3.2 Catering industry supply chain
With the catering business as the core, the network chain structure covering procurement, processing and production, logistics, terminal sales, etc., is directly or indirectly affected by the network chain structure. It is composed of related parties that respond to or respond to customer needs.
3.3 Catering industry supply chain management
With the goal of high efficiency and intensiveness, it is a coordinated activity for the product flow, information flow and capital flow of the catering industry supply chain.
4 General
4.1 Product traceability, quality and safety
Build a catering industry supply chain management system based on food safety management requirements, implement traceability management of important product information in catering services, and identify Identify, monitor and control the safety risks in the process of providing catering services to ensure the quality and safety of catering products.
4.2 Process optimization, resource integration
It is advisable to continue to optimize the relevant processes of the supply chain, promote the formation of mechanisms such as collaborative procurement, collaborative distribution, collaborative processing, division of labor and collaboration, and promote products […]
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
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Related Standards
GB/T 2934-2007 — General-purpose flat pallets for through transit of goods -- Principal dimensions and tolerances
GB/T 29340-2012 — Analysis of water used in boil and cooling system - Determination of chloride - Ammonium thiocyanate titration method
GB/T 29341-2022 — Calcium aluminate for water treatment chemicals
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