SB/T 11047-2013 Emergency Response Specification for Catering Services SB/T11047-2013 |tt||Standard compression package decompression password: www.bzxz.net
This standard specifies the emergency organization and responsibilities of catering enterprises, general emergency response, information release and news reporting, prevention and early warning, emergency termination and emergency accident analysis. It is applicable to the provision and management of catering services.

ICS03.1C0.01
Registration No.: 46967—2014
People's Republic of China Domestic Trade Industry Standard SB/T11047-—2013
Specification cf catering emergency services2014-04-06 Issued
Ministry of Commerce of the People's Republic of China
2014-12-01 Implementation
2 Terms and definitions
3 Classification and classification of emergencies
Emergency organizations and responsibilities
General methods of emergency response...
Information release and news reports
Prevention and early warning
8 Emergency end
9 Analysis and summary of emergency accidents
Appendix A (informative appendix)
Summary report of emergency incidents in catering services
SB/T11047—2013
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. Drafting units of this standard: China Cuisine Association, Beijing Cixiangyuan Catering Management Co., Ltd. SB/T11047—2013
The main drafters of this standard are: Su Qiucheng, Feng Enyuan, Bianjiang, Xu Yunfei, Zhao Cuihua, Tian Mingfu, Chen Chongjin, Ma Yanhua, Cheng Xiaomin. m
1 Scope
Emergency response specification for catering services SB/T11047—2013
This standard specifies the requirements for emergency organizations and responsibilities of catering enterprises, general emergency response methods, information release and news reporting, prevention and early warning, emergency termination and emergency accident analysis. This standard applies to the provision and management of catering services. 2 Terms and definitions
The following terms and definitions apply to this document. 2.1
Emergency in catering services
catering emergency services
An event that occurs suddenly, affects the normal operation of catering service units, causes or may cause serious social harm, and requires emergency measures to be taken to deal with it.
3 Classification and grading of emergencies
3.1 Classification
Emergency incidents in catering services mainly include:
a) Social security incidents such as fighting and provoking trouble; b) Incidents involving customer complaints about catering services; c) Incidents related to food safety;
d) Accidents involving injuries;
e) Other emergency incidents in the catering service process. 3.2 Grading
According to the nature, severity, controllability and scope of impact of the emergency incident, emergency incidents in catering services are divided into four levels: Level I (especially serious), Level II (serious), Level III (large) and Level IV (general). Emergency organization and responsibilities
4.1 Organization
4.1.1 Catering service units should establish emergency response agencies for public emergencies, which are fully responsible for emergency response work. 4.1.2 The person in charge of the catering service unit or other designated representative shall serve as the person in charge (group leader) of the emergency organization. For chain-operated enterprises, the local branches shall establish corresponding emergency organizations, and the person in charge of the local branches or other designated representatives shall serve as the person in charge of the emergency organization. 4.2 Responsibilities
4.2.1 Study and determine major decisions and guidelines for long-term public emergencies. 1
iiKacaQiaiKAca
SB/T11047—2013
4.2.2 Prepare and approve the emergency plan of the unit. 4.2.3 Coordinate internal and external relations and handle emergencies. 4.2.4 Analyze and summarize the work of responding to emergencies. 5 General emergency response
5.1 When it is confirmed that an emergency event is about to occur or has occurred at the catering service site, the person in charge of the catering service site should respond immediately in accordance with the requirements of the emergency plan, and in accordance with the requirements of "unified command, local priority, and professional handling", with the on-site management team as the core, notify the relevant departments of the local company as soon as possible to provide support and assistance based on the classification of the event, and carry out the first-time emergency response work on the scene. 5.2 The emergency agency should coordinate the person in charge of the scene to command on the restaurant site, assist and maintain the public security order in the area where the event occurred, do a good job in traffic security, personnel evacuation, customer comfort and other work, and do its best to prevent the further expansion of the emergency situation. Keep abreast of the progress of the incident in a timely manner, and at the same time, combine the actual situation on the scene to study and determine the on-site emergency incident handling plan as soon as possible. 5.3 The person in charge of the scene should track the progress of the situation at any time. Once it is found that the situation has a trend of further expansion and may exceed its own control ability, it should be reported to the superior immediately. 5.4 If the situation of the public emergency expands, the emergency agency’s existing emergency resources and manpower are difficult to implement effective disposal, and it should be reported to the relevant government departments immediately.
5.5 The emergency response team should promptly contact the regulatory agencies, government functional departments, industry associations and other relevant departments for coordination and handling, and report the emergency response situation. Seek support from industry organizations, take the initiative to lead enterprises, provide guidance to enterprises, and assist enterprises in solving problems, so as to resume normal operations of enterprises as soon as possible and promote the healthy and orderly development of the industry.
5.6 Post emergency response related contact numbers in conspicuous locations, including: a) Alarm phone:
b) Fire alarm phone:
c) Emergency education phone:
d) Traffic accident alarm phone;
e) Gas, water supply, and power supply repair phone. 6 Information release and news reporting
The information release and news reporting of emergencies shall be uniformly responsible by designated personnel of catering service units to maintain the consistency of information, avoid multiple purchases to the outside world, and information asymmetry.
7 Prevention and early warning
7.1 Enterprises should strengthen daily supervision, regularly test and maintain alarm devices and emergency education equipment and facilities to keep them in good condition and ensure normal use.
7.2 The enterprise shall regularly conduct service status surveys, monitor customer opinions, complaints and other related indicators, and improve service quality. 7.3 Strengthen disaster prevention, food safety, social safety education and training for employees, and collect, organize and preserve emergency response archives. 7.4 The enterprise shall organize and implement, supervise and inspect the drills of emergency response plans and other early warning work in a planned manner, ensure the smooth flow of communication systems and emergency channels, and improve response capabilities.
8 Emergency end
SB/T11047—2013www.bzxz.net
The emergency response work for public emergencies has been basically completed, and the secondary, secondary and event hazards have been basically eliminated. The leader of the emergency team shall announce the end of the emergency.
Emergency accident analysis and summary
Catering service units shall promptly fill in the "Catering Service Emergency Event Summary Report", see the requirements of Appendix A, analyze and summarize the occurrence and handling of the incident, and make suggestions and guidance for future work. 3
-iiKacaQiaikAca=
SB/T11047-2013
Restaurant name
On-site person in charge of catering services
Involving social security incidents such as fighting and provoking
c) Involving food safety related incidents
e) Other emergency incidents during catering services Description of the incident
Situation at the scene and handling measures
Final disposal result||tt| |Experience summary and improvement suggestions
Appendix A
(Informative Appendix)
Summary report on emergency events in catering services
Information of the restaurant where the incident occurred
Restaurant address
Date of incident
Event classification
Events involving customer complaints about catering services Accidents involving personal injuries
Others:
SB/T11047-2013
Printing date: March 2015 26th F009A Domestic Trade of the People's Republic of China
Industry Standard
Specification for Emergency Response to Catering Services SB/T11047-2013
Published and distributed by China Standards Press
No. 2, Hepingli West Street, Chaoyang District, Beijing (100029) No. 16, Sanlihe North Street, Xicheng District, Beijing (100045) Website spc.net.cn
Editor's Office: (010) 64275323||tt ||Distribution center: (010)51780235
Reader service department: (010)68523946
Printed by Qinhuangdao Printing Factory of China Biaoya Publishing House Distributed by Xinhua Bookstores in various places
Format 880×12301/16
Printing sheet 0.75 Word count 10,000 words
First edition in February 2015 First printing in February 2015*
Book number: 155066·2-27988 Price: 18.00 yuan If there is any printing error, the distribution center of our company will replace it. Copyright infringement will be investigated.
Report phone: (010)68510107
-rKacadiaiKAca
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.