SB/T 10531-2009Hot-pot enterprise criterion of management and service (English PDF)

Foreword

Appendix A and Appendix B of this standard are informative annexes.

This standard was proposed by the Ministry of Commerce of the People's Republic this standard is under the jurisdiction of the National Food Service Industry Standardization Technical Committee.

This standard was mainly drafted by China Hotel Association and Inner Mongolia Xiaoweiyang Restaurant Chain Co., Ltd.

1 Scope

This standard stipulates the terms and definitions of hot pot enterprises, the basic requirements for the operation and service of hot pot enterprises in the catering industry, and the operation and management.

Seeking, give the conditions and management principles that the hot pot demonstration enterprises need.

This standard applies to hot pot enterprises that operate catering.

2 Normative references

The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard.

GB 2760 Hygienic standard for food additives GB 5749 Sanitary Standard for Drinking Water GB 16153 restaurant (restaurant) hygiene standard "Hygienic Standards for Catering Industry and Group Dining Delivery Units" promulgated by the Ministry of Health Regulations on the Administration of Food Claims in the Catering Industry "Regulations on the Administration of Commercial Franchise" State Council Order No. 485

3 Terms and definitions, identification

4 Basic requirements