GB/T 40042-2021Green catering operation and management (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 of Standardization Documents" Drafting.

1 Scope

This document specifies the basic requirements for green catering operations and management, as well as economical catering, environmentally friendly catering, assured catering, healthy catering, green catering, and Color dining blocks and continuous improvement.

This document is applicable to the operation and management of catering enterprises and catering districts.

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.

GB/T 39002 Catering Service Guide

SB/T 10580 On-site management specifications for the catering industry

3 Terms and definitions

The following terms and definitions apply to this document.

4 Basic requirements

4.1 Comply with the relevant requirements of anti-waste, energy conservation and environmental protection, hygiene and safety, epidemic prevention and control involved in construction and operation.

4.2 Resource conservation and environmental protection should be considered in the construction of restaurants and service places. It should be combined with local natural resources, climate and other characteristics, Scientifically formulate construction plans, increase the utilization rate of building space, and reduce resource consumption and negative impact on the environment. Should adopt environmental protection, safety and health Construction and decoration materials. It is advisable to use renewable energy and alternative energy, and adopt the design and application of resource recycling.

4.3 A green catering action plan should be formulated, and a supporting operation and management system should be established. The green catering action goals and quantifiable indicators should be clarified, Including but not limited to quantitative targets such as reducing solid waste emissions, oil fume emissions, and the use of disposable plastic products.

4.4 A green catering work organization should be set up, and the senior or main managers should be specifically responsible for the development of a green catering action assessment system. open Develop employee training with green catering as the content, and keep relevant records.

4.5 A safety production management system should be established and improved, and full-staff training and drills of emergency plans should be carried out on a regular basis.

4.6 The safety of food raw materials should be ensured, the source can be traced, and the system for requesting certificates and invoices and purchase inspection should be implemented.

4.7 A food safety management system should be established and improved, food safety management personnel should be assigned, and all employees should be Food safety training and assessment.

4.8 An employee health management system shall be established to ensure that employees hold a health certificate to work, and all employees shall be Full training. Food processing and catering service personnel should dress neatly, have good hand-washing habits, and maintain good personal hygiene.