Standard number: SB/T 11140-2015
Standard name: Fast food enterprise management specification
English name: Specification of management for fast food enterprises ||tt
||Standard format: PDF
Release time: 2015-11-09
Implementation time: 2016-09-01
Standard size: 1.33M
Standard introduction: This standard specifies the basic requirements that fast food enterprises should have and the requirements for business premises, personnel, equipment and facilities, safety and hygiene, business model, procurement, supply and sales, and rules and regulations.
This standard applies to the operation and management of the fast food industry.
This standard is drafted in accordance with the rules given in GB/T1.1-2009.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard
was drafted by: China Cuisine Association, Suzhou Fast Food Industry Association.
The main drafters of this standard are: Su Qiucheng, Li Yaguang, Yang Xiaoming, Ding Yuyong, Mo Hongguo, Zhao Guoming, Xia Lianyue, Cai Weiqian, Zhao Shen, Pan Yuhai. ||
tt|| This standard specifies the basic requirements that fast food enterprises should have, as well as the requirements for business premises, personnel, equipment and facilities, safety and hygiene, business model, procurement, supply and sales, and rules and regulations. This standard applies to the operation and management of the fast food industry.
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed and managed by the Ministry of Commerce of the People's Republic of China.
The drafting units of this standard are: China Cuisine Association, Suzhou Fast Food Industry Association.
The main drafters of this standard are: Su Qiucheng, Li Yaguang, Yang Xiaoming, Ding Yuyong, Mo Hongguo, Zhao Guoming, Xia Lianyue, Cai Weiqian, Zhao Shen, Pan Yuhai.
The following documents are indispensable for the application of this document. For any dated referenced document, only the dated version applies to this document. For any undated referenced document, the latest version (including all amendments) applies to this document.
GB/T 27306 Food Safety Management System Requirements for Catering Industry
SB/T 10426 Catering Enterprise Operation Specifications

ICS03.100.01
Registration number: 52339-2016
National Trade Industry Standard of the People's Republic of China SB/T11140-2015
Specification of management for fast food enterprises2015-11-09 Issued
Ministry of Commerce of the People's Republic of China
2016-09-01 Implementation
This standard was drafted in accordance with the rules given in GB/T1.1-2009. This standard was proposed and managed by the Ministry of Commerce of the People's Republic of China. The drafting units of this standard: China Cuisine Association, Suzhou Fast Food Industry Association. SB/T11140-2015
The main drafters of this standard: Su Qiucheng, Li Yaguang, Yang Xiaoming, Ding Yuyong, Mo Hongguo, Zhao Guoming, Xia Lianyue, Cai Weiqian, Zhao Shen, Pan Yuhai.
1 Scope
Business Specifications for Fast Food Enterprises
SB/T11140—2015
This standard specifies the basic requirements that fast food enterprises should have and the requirements for business premises, personnel, equipment and facilities, safety and hygiene, business model, procurement, supply and sales, and rules and regulations. This standard applies to the operation and management of the fast food industry. Normative References
The following documents are indispensable for the application of this document. For all dated references, only the dated version applies to this document. For all undated references, the latest version (including all amendments) applies to this document. GB/T27306 Food Safety Management System Catering Industry Requirements 5 Business Specifications for Catering Enterprises
SB/T10426
3 Terms and Definitions
The following terms and definitions apply to this document. 3.1
fastfood
Provide consumers with convenient, fast, quality standards, and mass catering that meets their daily basic dietary needs. 3.2
fastfood enterprises
Fast food enterprises
An economic organization that has a fixed production site, processes and produces food raw materials, provides dining places or distributes or directly sells fast food products.
4Basic requirements
Fast food enterprises should obtain relevant catering service licenses and business qualifications. 4.2
Fast food enterprises should have a sound organizational structure and rules and regulations. 5Business premises
Should comply with the provisions and requirements of SB/T10426. 6Staff
Service personnel should obtain a health certificate before taking up their posts. 6.1
Service personnel should be familiar with the basic skills of fast food service. Fast food enterprise employees should be trained to meet the corresponding job requirements. 6.3
SB/T11140—2015
7Equipment and facilities
7.1The specifications and quantity of equipment and facilities of fast food enterprises should be adapted to the scale of operation, well maintained and in normal operation. 7.2 The business premises shall be equipped with facilities for the treatment of kitchen waste. 7.3 The electronic scales and other measuring instruments equipped in the business premises shall be used after regular inspection and qualification. 7.4 Fast food enterprises shall use environmentally friendly and energy-saving equipment, facilities and products. 8
Safety and sanitation
8.1 Sanitation shall comply with the provisions and requirements of SB/T10426 and GB/T27306. 8.2 Food suppliers shall comply with the relevant provisions and requirements of SB/T10426 and follow the relevant provisions and requirements of national laws and regulations on food, sanitation, epidemic prevention, environmental protection, etc.
Business model
Business model with fixed processing and production and dining places, such as single stores. 9.2 Business model with fixed processing and production places and meal delivery services, such as meal delivery enterprises. 9.3 Business model with fixed processing and production places and chain and unified distribution, such as chain enterprises. 9.4 Business model with fixed processing and production places and on-site sales, such as take-out enterprises. 9.5 Other business models.
Fast food enterprises should establish a procurement management and incoming goods acceptance system, check the quality according to regulations, ask for invoices and certificates, and keep records of procurement and acceptance in 10.1
.
10.2 Fast food enterprises may entrust quality inspection institutions with relevant qualifications to conduct quality inspections of food raw materials when necessary. When purchasing, fast food enterprises should evaluate and inspect the qualifications of suppliers and the quality of food raw materials. 10.3
The inspection of fast food enterprises should include the qualification certificate of suppliers, the specifications, grades, quantity, quality and shelf life of food raw materials. 10.4
11Supply and sales
Fast food enterprises should establish a procurement management and incoming goods acceptance system, check the quality according to regulations, ask for invoices and certificates, and keep records of procurement and acceptance in 11.1
. Fast food enterprises are encouraged to adopt advanced methods of asking for certificates and invoices and establish electronic records. 11.2 Fast food enterprises may entrust quality inspection institutions with relevant qualifications to inspect the quality of food raw materials when necessary. 11.3 When purchasing, fast food enterprises should evaluate and inspect the qualifications of suppliers and the quality of food raw materials. 11.4 Fast food enterprises should inspect the supplier's qualification certificate, the specification grade, quantity and quality of food raw materials, shelf life and other contents. 12 Rules and regulations
Fast food enterprises should formulate enterprise personnel, financial, production, operation and other rules and regulations. 2
Fast food enterprises should establish an operating system for the implementation and execution of internal rules and regulations. 12.3 Fast food enterprises should establish an assessment and evaluation system for the implementation of rules and regulations. 12.4 Fast food enterprises should establish records and archives of system implementation, and the archives shall be kept for no less than two years. SB/T11140—2015
5 Fast food enterprises should implement computer management, establish a network management system, and clarify the management requirements for electronic documents. 12.5
SB/T11140-2015
Domestic Trade of the People's Republic of China
Industry Standardbzxz.net
Business Standards for Fast Food Enterprises
SB/T11140—2015
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