This standard specifies the basic requirements, business premises, equipment and facilities, rules and regulations, health and safety, and subsequent processing requirements that catering enterprises should have. This standard applies to catering enterprises of various economic types, including restaurants, restaurants, restaurants, restaurants, restaurants (including restaurants operated by restaurants, guesthouses, and hotels), snack bars, fast food restaurants, beverage shops, and collective meal distribution enterprises. SB/T 10426-2007 Catering Enterprise Operation Specifications SB/T10426-2007 Standard Download Unzip Password: www.bzxz.net
This standard specifies the basic requirements, business premises, equipment and facilities, rules and regulations, health and safety, and subsequent processing requirements that catering enterprises should have. This standard applies to catering enterprises of various economic types, including restaurants, restaurants, restaurants, restaurants, restaurants (including restaurants operated by restaurants, guesthouses, and hotels), snack bars, fast food restaurants, beverage shops, and collective meal distribution enterprises.
This standard is specially formulated to standardize and guide the business behavior of catering enterprises, strengthen the management of the catering industry, and promote the healthy and sustainable development of the catering industry.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
The drafting unit of this standard: China Cuisine Association.
The main drafters of this standard: Yang Liu, Yan Yu, Feng Enyuan, Xu Yunfei, Ma Yanhua.

The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated referenced documents, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated referenced documents, the latest versions are applicable to this standard.
GB2760 Hygienic Standard for the Use of Food Additives
GB5749 Hygienic Standard for Drinking Water
GB8978 Comprehensive Wastewater Discharge Standard
GB10001.1 Graphic Symbols for Public Information Used in Signs Part 1 General Symbols
GB14881 General Hygienic Specification for Food Enterprises
GB14930.1 Hygienic Standard for Detergents Used in Food Utensils and Equipment
GB14930.2 Hygienic Standard for Detergents Used in Food Utensils and Equipment
GB14934 Hygienic Standard for Disinfection of Tableware
GB16153 Hygienic Standard for Restaurants
GB18483 Emission Standard for Cooking Fumes in the Catering Industry (Trial Implementation)
JGJ64 Design Code for Catering Buildings
Ministry of Health of the People's Republic of China Implemented on October 1, 2005 Hygiene Code for Catering Industry and Collective Meal Distribution Units

Foreword I
1 Scope 1
2 Normative References 1
3 Requirements 1
3.1 Basic Requirements 1
3.2 Business Site 1
3.3 Equipment and Facilities 2
3.4 Rules and Regulations 2
3.5 Hygiene and Safety 2
3.6 Subsequent Processing 3

JCS 03. 100. 01
Registration No.: 21279—2007
National Trade Industry Standard of the People's Republic of China SB/T10426—2007
Operating standards of catering enterprise2007-07-24Release
Shuyanfa
Ministry of Commerce of the People's Republic of China
2007-12-01Implementation
SB/T 10426—2007
Normative reference documents
3 Requirements
Basic requirements
Business premises
Equipment and facilities
Rules and regulations
Dust safety
Subsequent processing
SB/T 10426--2007
This standard is formulated to regulate and guide the business operations of catering enterprises, strengthen the management of the catering industry, and promote the healthy and sustainable development of the catering industry.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. The drafting unit of this standard: China Cuisine Association. The main drafters of this standard are Yang Liu, Yan Yu, Feng Enyuan, Xu Yunfei, and Ma Yanhua. I
1 Scope
Business Specifications for Catering Enterprises
SB/1' 10426--2007
This standard specifies the basic requirements, business sites, equipment and facilities, rules and regulations, hygiene and safety, and subsequent processing requirements that catering enterprises should have.
This standard applies to catering enterprises of various economic types, including restaurants, wine shops, restaurants, restaurants, restaurants (including restaurants operated by restaurants, guesthouses, and hotels), snack bars, fast food restaurants, beverage shops, and collective meal distribution enterprises. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all referenced documents with dates, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties that reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all referenced documents without dates, the latest versions are applicable to this standard. GB2760 Hygienic standard for the use of food additives GB5749 Hygienic standard for drinking water
GB8978 Comprehensive sewage discharge standard
GB10001.1 Graphic symbols for public information for signs Part 1 General symbols GB14881 General hygienic standards for food enterprises
GB14930.1 Hygienic standard for detergents used in food tools and equipment GB14930.2 Hygienic standard for detergents and disinfectants used in food tools and equipment GB14934 Hygienic standard for disinfection of tableware (drinking utensils) GB16153wwW.bzxz.Net
Hygienic standard for restaurants
GB18483 Fume emission standard for catering industry (trial implementation) JGI64 Design code for catering buildings
Ministry of Health of the People's Republic of China Implemented on October 1, 2005 Hygienic standards for catering industry and collective dining distribution units 3 Requirements
3.1 Basic requirements
3.1.1 Catering enterprises should apply for business licenses in accordance with relevant administrative regulations and operate legally with the licenses. 3.1.2 Strictly abide by the requirements of relevant national laws and regulations on food, hygiene, epidemic prevention, environmental protection, conservation, fire protection, safety, planning, etc. 3.1.3 Ensure that various facilities and equipment comply with relevant national regulations, purchase and use energy-saving and conservation-oriented facilities and equipment and supplies, and reduce energy and goods consumption.
3.1.4 Raw materials with qualified certificates should be purchased and used to ensure that the quality of various raw materials, auxiliary materials and seasonings meets the relevant provisions and requirements of national standards.
3.1.5 Have a complete production and operation organizational structure and rules and regulations. 3.1.6 Meet the requirements for the establishment of catering outlets in the region. 3.1.7 Enterprises should conduct pre-job training and on-the-job training for employees to meet the corresponding job technical quality requirements and abide by professional ethics. 3.1.8 The person in charge of the enterprise should have the qualification of professional manager in the catering industry. 3.2 Business site
3.2.1 The site building complies with the provisions of JGJ64. 3.2.2 The building structure is solid and safe, the layout is reasonable, the ventilation is good, the light is sufficient, and the temperature is suitable. !
SB/T10426--2007
3.2.3 For a total area of ​​more than 30 square meters, the kitchen area should reach one-third of the business area. For enterprises that adopt central kitchens and centralized distribution, the kitchen and business area should be appropriate; snack bars, fast food restaurants and beverage shops with an area of ​​less than 30 square meters should implement chain operations and adopt unified distribution; for catering enterprises with an area of ​​more than 8,000 square meters, the opinions of local industry organizations should be sought. 3.2.4 There should be processing, dining, warehouses and other places that are suitable for the scale of operation and reception capacity. 3.2.5 The store is clean and bright inside and outside, and the facade decoration is beautiful and generous. 3.2.6 The "Business License", "Health Permit", "Food Hygiene Supervision Quantitative Grading Management Sign" and other certificates should be publicized and hung in the store.
3.2.7 The dining place has eye-catching and standardized public signs, which comply with the provisions of GB10001.1. Halal restaurants should hang the prescribed halal signs.
3.2.8 The location of the oil fume outlet should be more than 10m away from residential buildings, hospitals or schools, and the oil fume emission should comply with the provisions of GB18483. 3.2.9 The water supply and drainage facilities are complete, and the sewage discharge complies with the provisions of GB8978. 3.3 Equipment and facilities
3.3.1 The equipment and facilities such as tools, utensils, and stoves for processing food are complete. 3.3.2 There are special washing and disinfection equipment, and the detergents and disinfectants used for washing and disinfection must comply with the provisions of GB14930.1 and GB14930.2.
3.3.3 The freezing, refrigeration, and cold dish processing facilities are complete. 3.3.4 There are facilities for guests to dine, which are matched with the scale of the restaurant. 3.3.5 Dining places with an operating area of ​​more than 100m2 should be equipped with toilets and additional cleaning supplies. 3.3.6 There are facilities and measures for fly prevention, rat prevention, insect prevention, moisture prevention, and garbage disposal, and the garbage cans should be covered. 3.3.7 There are sewage discharge, silencer and dust removal equipment that meet environmental protection requirements. 3.3.8 Fire-fighting facilities and equipment are complete.
3.4 ​​Rules and Regulations
3.4.1 There is a sound and standardized management system. 3.4.2 Comply with the financial management system and accounting standards stipulated by the state and pay taxes according to law. 3.4.3 There is a sound job responsibility system and service operation specifications. 3.4.4 Legal certificates should be provided to consumers who purchase their food or receive their services. 3.4.5 There are records of food production and processing costs. 3.4.6 Reduce the provision of disposable chopsticks.
3.4.7 The business hours, supply varieties, service charges and other special regulations must be clearly stated. The food sold must be clearly marked and strictly implemented according to the marked prices. The service content and fees provided must comply with the agreement with consumers. 3.4.8 On-duty personnel should wear work clothes, dress neatly and wear service signs. 3.4.9 Civilized operation and enthusiastic service. No forced solicitation of customers, infringement of consumers’ personal dignity and endangerment of consumers’ personal and property safety.
During the operation process, the main registration items of the registration shall not be changed without authorization, and the business license shall not be transferred, lent, sold, rented or altered.
3.5 Health and safety
3.5.1 The health standards shall comply with the provisions of GB16153. "Sanitary Standards for Catering Industry and Collective Meal Distribution Units of the Ministry of Health". 3.5.2 There shall be a sound health management system. Catering enterprises and collective meal distribution enterprises with a processing and operation area of ​​1500m* or more shall have full-time food hygiene managers. Food hygiene managers of other enterprises and units may serve part-time, but they cannot be served by staff in the production and processing links.
3.5.3 Staff who come into contact with food must hold a health certificate, cold dish production staff must wear masks and gloves, and sales tools must be used when selling food directly.
3.5.4 Keep the dining tables, chairs, walls, floors and other environmental facilities in the store disinfected and clean: Keep the indoor air circulating to prevent pollution. 2
SB/T10426—2007
3.5.5 The washing room, cold dish room and cooking room should be kept clean and hygienic, and kitchen utensils should be cleaned and disinfected in time, strictly separating raw and cooked food. 3.5.6 The containers, packaging and tools for storing, transporting and loading and unloading food must be safe and harmless, kept clean to prevent food contamination. Provide diners with tableware that meets hygiene requirements and encourage the implementation of separate dining. 3.5.7
The water used must comply with the provisions of GB5749.
When making and selling food, catering enterprises shall not engage in the following acts: using spoiled, contaminated, or potentially harmful raw materials to make food; using non-food raw materials, or adding non-food chemical substances to make food; adding drugs to food, except for e)
drugs that are traditionally both food and medicine as raw materials, seasonings, or nutritional enhancers;
Using nationally or locally protected wild animals and their products to make food; d)
Other acts prohibited by laws and regulations.
The types and usage of food additives must comply with the provisions of GB2760. Catering enterprises shall not sell the following foods:
Toxic and harmful foods;
Foods that are adulterated, falsified, passed off as genuine, or inferior; foods that should be inspected and quarantined but have not been inspected and quarantined, or foods that have failed inspection and quarantine; expired, invalid, or spoiled foods
Foods that do not meet mandatory national standards or industry standards;
Foods that are prohibited from being sold by other laws and regulations. f)
Foods made from genetically modified raw materials and their products should be clearly indicated. 3.5.12
3.6 Subsequent treatment
3.6.1 Disinfection of tableware, drinking utensils, food containers, etc. should comply with the provisions of GB14934 to ensure cleanliness and hygiene. 3.6.2 Strictly control the flow of restaurant kitchen waste, and do a good job in classification, treatment, and recycling.T. SB/T10426-2007
Domestic Trade of the People's Republic of China
Industry Standard Promotion
Xinyin Enterprise Management Standard
SB/T10426-2007
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