Some standard content:
Commercial Industry Standard of the People's Republic of China
Provision for classification and grading bakeries
SB/T10376-2004
Provision for classification and grading bakeries Issued on 2004-06-17
Implemented on 2005-02-01
Issued by the Ministry of Commerce of the People's Republic of China
This standard is formulated with reference to the relevant domestic and foreign industry classification and evaluation materials, combined with the specific conditions of my country's bakery industry.
This standard is proposed by the China Bakery and Confectionery Industry Association and the China General Chamber of Commerce. This standard is under the jurisdiction of the China General Chamber of Commerce. The drafting units of this standard are: Bakery Committee of China Bakery and Confectionery Industry Association, National Food Quality Supervision and Inspection Center, Harbin University of Commerce, Beijing Weiduomei Food Co., Ltd., Shanghai Jing'an Bakery, Tianjin Shengxilin Industry and Trade Co., Ltd., Guangzhou Sheng'an Food Co., Ltd., Zhongshan Ganglong Food Co., Ltd., Beijing Holiland Enterprise Investment Management Co., Ltd., Harbin Qiulin Food Factory, Xi'an Miqi Food Co., Ltd., Xinjiang Maiqiu'er Food Co., Ltd., Ningbo Xinmeixin Food Industry Co., Ltd., Wuhan Hongchang Crown Food Co., Ltd., Putian Fumao Food Co., Ltd., Weiyi Food (Suzhou) Co., Ltd., etc. The main drafters of this standard are: Zhou Guangjun, Zhang Shouwen, Wang Guojun, Luo Hong, Liu Jinbao, Song Quanhou, Wang Weiming, Huang Li, Huang Yaping, Wang Guangping, Yunxiang, Gao Guixiang, Hou Yong, Feng Yan, Li Gang, Luo Ziguang, Zhu Hongchang, Guo Jiguang, etc.
This standard is formulated for the first time.
Regulations on the classification and grading of bakeries
1 Scope
This standard specifies the principles for the classification of bakeries and the specific requirements for their assessment. This standard applies to specialty stores that mainly produce and sell bread, Chinese and Western-style pastries and other baked goods and provide corresponding services.
2 Normative referenced standards
The clauses in the following documents become clauses of this standard through reference in this standard. For any dated referenced document, 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 any undated referenced document, the latest version shall apply to this standard. GB2760
GB5749
GB7718
GB8957
GB14881
GB/T19001
3 Terms and definitions
Hygiene standards for the use of food additives
Hygiene standards for drinking water
General rules for labeling of prepackaged foods
Hygiene standards for pastry factories
General hygiene standards for food enterprises
Quality management system requirements
The following terms and definitions apply to this standard. 3.1 Bakery
A franchise store that mainly produces and sells bread, Chinese and Western pastries and other baked goods and provides corresponding services. 4 Grading
The grades of bakeries are divided into 4 grades, expressed in stars, namely five-star, four-star, three-star and two-star. Five stars is the highest level
5 Basis and evaluation method of grading
5.1 The basis of grading is the material factors, technical factors, service factors, safety and health and environmental factors of the bakery.
5.2 The specific conditions for grading bakeries shall be implemented in accordance with Appendix A. 5.3 The grading of bakeries adopts and draws on the evaluation method of GB/T19001 to evaluate the equipment and facilities (buildings, decoration, equipment, facilities), technical strength, product quality, service provision, service quality, management level and quality system documentation procedures of the enterprise. The specific evaluation method shall be implemented in accordance with the corresponding evaluation procedures and scoring rules.
5.4 One enterprise implements one grading standard and is evaluated for one grade. If the enterprise consists of several branches, affiliated stores or chain stores, the grades should be evaluated separately according to the actual conditions of each store. 6 Conditions for classifying bakeries
6.1 Basic conditions for buildings and equipment facilities
6.2 Environmental protection and safety and sanitation conditions
6.3 Shop
6.3.1 Conditions for equipment and facilities
6.3.2 Services to be provided
6.4 Operation room
6.4.1 Conditions for equipment and facilities
6.4.2 Services to be provided
6.5 Public areas
6.5.1 Conditions for equipment and facilities
6.5.2 Services to be provided
6.6 Service quality requirements
6.6.1 In accordance with GB/T19001 quality management system, there are complete documented procedures, complete quality records, and preventive and improvement measures.
6.6.2 All service positions should strictly follow the service operation procedures to provide standardized services. 6.6.3 All staff should establish a service consciousness of honesty, love for work, dedication, and efficiency, pay attention to appearance and courtesy, have skilled service skills, maintain a warm, thoughtful, polite service attitude and high-quality and efficient service quality.
6.6.4 Staff in each position should have training experience and proficient job skills. 6.6.5 There should be professionally trained management personnel and senior technical personnel. 6.7 Select items
6.7.1 There is a background music system.
6.7.2 There is an automatic sprinkler system.
6.7.3 There is a closed-circuit television monitoring system.
6.7.4 There is a food hygiene inspection room.
6.7.5 There are senior technicians.
6.7.6 There is a nationally recognized Chinese time-honored brand title. 6.7.7 Have comprehensive honors evaluated by administrative departments at or above the provincial level. 6.7.8 Have service brands recognized by the industry or competent departments at or above the provincial level. 7 Principles of grade assessment and grade management
7.1 The grade assessment of bakery shops adopts the method of voluntary application by enterprises, and application to the national bakery grade assessment agency after preliminary review by the industry association, and finally evaluation by the national bakery grade assessment agency. 7.2 All bakery shops that have been in business for more than one year can apply for grade assessment. 7.3 The national bakery grade assessment agency uniformly produces grade signs for bakery shops. 7.4 The national bakery grade assessment agency reviews the graded enterprises every four years and confirms the grade. Enterprises need to apply for promotion two years later. 8 Reviewers
8.1 The reviewer system is implemented for the grade assessment of bakery shops. Reviewers are specially trained and assessed, and those who pass the assessment will be issued with reviewer certificates. Reviewers should receive regular training and assessment. 8.2 Reviewers conduct reviews in accordance with the prescribed review procedures and should strictly implement relevant review disciplines. Appendix A
(Normative Appendix)
Criteria for the classification of bakery grades
A.1 Five-star bakery
A.1.1 Basic conditions for buildings and equipment and facilities
The building structure is good, the building layout is scientific and reasonable, exquisite and thoughtful, and the sales and service functions are complete and complete: the equipment and facilities are comfortable, convenient, safe and advanced in performance, high-grade in quality, and the intact rate is maintained at 100%; the materials of decoration and furnishings are luxurious and the craftsmanship is exquisite.
A.1.1.1 There should be a central factory, the chain stores should have more than 15 stores, and the operating area of a single store should be no less than 120m.
The operating area includes the operation room, store, raw material warehouse, finished product warehouse, lounge, dressing room, A. 1.1.2
buffer room.
A.1.1.3 The bakery should have a striking signboard, which should be reflected in the basic visual elements (color code, font and store logo), application system (packaging, clothing and office), etc., with a unified effect. A.1.1.4 The ratio of the area of the operation room (including auxiliary rooms) to the area of the store should not be less than 0.8:1. A.1.1.5 There should be air conditioning and emergency lighting system. A.1.1.6 There should be a raw material warehouse and finished product warehouse that meet the storage conditions. A.1.1.7 There should be effective sanitary isolation facilities between the store and the operation room. A.1.1.8 There should be a staff lounge and dressing room. A.1.2 Environmental protection and safety and sanitation conditions
A.1.2.1 All personnel should have a medical certificate. A.1.2.2 Equipment and facilities should be equipped in accordance with the requirements of the current laws and regulations and standards on fire protection, safety and sanitation, and should comply with GB8957 "Pastry Hygiene Standards" and GB14881 "General Hygiene Standards for Food Enterprises". A.1.2.3 There should be sewage discharge, smoke elimination, noise elimination, dust removal facilities and garbage storage equipment that meet environmental protection requirements.
A.1.3 Store
Equipment and facility conditions
A.1.3.1 1
The layout of the store is reasonable, and the display and shopping area is not less than 60m2. 2)
The store has an attached seating area of not less than 20m2 and provides beverages, etc. The illumination (Lx≥50) should be able to well reflect the sensory properties of the food and set off the sales atmosphere. A refrigerator must be provided for the sale of decorated cakes. bZxz.net
The tables, chairs and business utensils are of high quality.
The decoration and furnishings meet the requirements of A.1.1.
The temperature can be adjusted appropriately according to the shopping needs of customers. A.1.3.2 Services to be provided
The supply of bread, Chinese and Western cakes is not less than 100 varieties (or there are single sets of special products). There is a sales supervisor to organize daily sales service work. Senior and above merchandise salespersons are not less than 10% of the store's sales staff. Sales staff can introduce products and sales services in Mandarin or foreign languages. The business hours are not less than 12 hours a day.
We can provide group ordering and door-to-door delivery services. We use POS cash registers and have dedicated cashiers to provide one-time checkout services. A.1.4 Operation room
A.1.4.1 Equipment and facilities conditions
The layout of the operation room is in line with the product production process. The floor of the operation room should be made of high-grade materials with effective anti-slip properties, the walls should be covered with tiles, and the top should be anti-fouling. The raw material room, on-site baking room, and decorating room are separated and meet the requirements of health regulations and standards. The buffer room should have secondary changing facilities and ultraviolet fire sterilization lamps. There should be advanced special disinfection equipment or disinfection cabinets with foot-operated or automatic faucets. There should be sufficient refrigeration, freezing and preservation equipment. There should be mechanical equipment that is suitable for production output, and operating tools and supplies should be mainly made of stainless steel. There should be reasonable and good ventilation and smoke exhaust facilities. The temperature of the operation room should be at normal room temperature, and the decorating room should have air conditioning and ultraviolet sterilization lamps. A.1.4.2 Services to be provided
Production should be led by at least one technician, with one intermediate and one senior worker for pastry and bread baking. 2) Products should have clear quality standards and material standards, and should be strictly implemented in accordance with GB2760 "Sanitary Standards for the Use of Food Additives", GB5749 "Sanitary Standards for Drinking Water", and GB7718 "General Rules for Labeling of Prepackaged Foods".
Products should have clear grade differences, meet the needs of customers from all consumer groups, have good sensory properties, pure taste, meet hygiene, quality, and measurement standards, and have good nutritional value. 4)
There should be products made from high-grade raw materials.
Products should be adjusted according to different seasons and seasons. 6)
There should be more than 6 famous snacks or single sets of special products recognized by industry authorities. A.1.5 Public Areas
A.1.5.1 Equipment and Facility Conditions
There should be public toilets for guests, which should be effectively isolated from the operating room. There should be separate guest passages and employee and purchase passages. There should be standardized public signs.
All equipment and facilities should meet the requirements of A.1.1. A.1.5.2 Services to be Provided
Public toilets should provide necessary sanitary products and services. 2)
Toilets for guests should be cleaned by a dedicated person. A.1.6 Service Quality Requirements
1) In accordance with the GB/T19001 quality management system, there should be complete documented procedures, complete quality records, and preventive and improvement measures.
The service work of each position should strictly follow the service operating procedures and provide standardized services. 3) All staff members should establish a service consciousness of honesty, love for their jobs, dedication to their duties, and focus on efficiency, pay attention to their appearance and courtesy, have skilled service skills, and maintain a warm, thoughtful, polite service attitude and high-quality and efficient service quality. Staff members in various positions should have training experience and proficient job skills. 5) There should be professionally trained management personnel and senior technical personnel. A.1.7 Select items (a total of 8 items, at least 4 items) 1) There is a background music system. There is an automatic sprinkler system. There is a closed-circuit television surveillance system. There is a food hygiene inspection room. There are senior technicians. There is a nationally recognized Chinese time-honored brand title. There is a comprehensive honor evaluated by the administrative management department at or above the provincial level. There is a service brand recognized by the industry or competent department at or above the provincial level. A.2 Basic conditions for buildings and equipment facilities of four-star bakery
The building structure is good, the building layout is scientific and reasonable, exquisite and thoughtful, and the sales and service functions are complete; the equipment and facilities are comfortable, convenient, safe and advanced in performance, high-grade in quality, and the intact rate is maintained at 100%; the materials of decoration and furnishings are luxurious and the craftsmanship is exquisite.
A.2.1.1 There should be a central factory, and the chain stores should have more than 10, and the operating area of a single store should not be less than 80m. A.2.1.2 There is no central factory, and the operating area of a single store should not be less than 300m. A.2.1.3 The operating area includes the operation room, store, raw material warehouse, finished product warehouse, lounge, dressing room, and buffer room.
A.2.1.4 The bakery should have a striking signboard, which is required to be reflected in the basic visual elements (color code, font and store logo), application system (packaging, clothing and office), etc., with a unified effect. A.2.1.5 The area of the operation room (including auxiliary rooms) should be consistent with the area of the store. A.2.1.6 There should be air conditioning and emergency lighting systems. A.2.1.7 There should be raw material warehouses and finished product warehouses that meet storage conditions. A.2.1.8 There should be effective sanitary isolation facilities between the store and the operation room. A.2.1.9 There should be employee lounges and changing rooms. A.2.2 Environmental protection and safety and sanitation conditions
A.2.2.1 All personnel should have a medical examination certificate. A.2.2.2 Equipment and facilities should be equipped in accordance with the requirements of current laws and regulations and standards on fire protection, safety, and sanitation, and should comply with GB8957 "Sanitation Standards for Pastry Factories" and GB14881 "General Sanitation Standards for Food Enterprises". A.2.2.3 There should be sewage discharge, smoke elimination, noise elimination, dust removal facilities and garbage storage equipment that meet environmental protection requirements.
A.2.3 Store
Equipment and facilities
The store layout is reasonable, and the display and shopping area is not less than 40m. 2)
The store has an attached seating area of not less than 10m and provides beverages, etc. The illumination (Lx≥50) should be able to well reflect the sensory properties of the food and set off the sales atmosphere. A refrigerator must be provided for the sale of decorated cakes.
Tables, chairs, and business utensils are high-end.
The decoration and furnishings meet the requirements of A.2.1.
It can adjust the appropriate temperature according to the shopping needs of customers. A.2.3.2 Services to be provided
It provides at least 80 varieties of bread, Chinese and Western pastries (or has a single set of special products). There is a sales supervisor to organize daily sales service work. Senior merchandise salespersons shall not be less than 10% of the store's sales staff. Sales staff can introduce products and sales services in Mandarin or foreign languages. The business hours are no less than 12 hours a day.
Group ordering and door-to-door delivery services can be provided. POS cash registers are used, and there are special cashiers to provide one-time checkout services. A.2.4 Operation room
A.2.4.1 Equipment and facilities conditions
The layout of the operation room is in line with the product production process. The floor of the operation room should be made of high-grade materials with effective anti-slip properties, the walls should be covered with tiles, and the top should be anti-fouling. The raw material room, on-site baking room, and decorating room are separated and meet the requirements of health regulations and standards. The buffer room should have secondary changing facilities and ultraviolet fire sterilization lamps. There should be advanced special disinfection equipment or disinfection cabinets with foot-operated or automatic faucets. There should be refrigeration, freezing and preservation equipment.
There should be mechanical equipment that is suitable for production output, and operating tools and supplies should be mainly made of stainless steel. There should be reasonable and good ventilation and smoke exhaust facilities. The temperature of the operation room should be at normal room temperature, and the decorating room should have air conditioning and ultraviolet sterilization lamps. A.2.4.2 Services to be provided
Production should be led by at least one technician, with one intermediate and one senior worker for pastry and bread baking. 2) Products should have clear quality standards and material standards, and strictly follow GB2760 "Hygiene Standards for the Use of Food Additives", GB5749 "Hygiene Standards for Drinking Water", and GB7718 "General Rules for Pre-packaged Food Labeling".
3) Products should have clear grade differences, meet the needs of customers from all consumer groups, have good sensory properties, pure taste, meet hygiene, quality, and measurement standards, and have good nutritional value. 4)
There should be products made from high-end raw materials.
Products should be adjusted according to different seasons and times. 6)
There should be more than 4 famous snacks or single sets of special products recognized by industry authorities. A.2.5 Public areas
A.2.5.1 Equipment and Facility Conditions
There should be a public toilet for guests, which should be effectively isolated from the operating room. There should be separate guest passages and employee and purchase passages. There should be standardized public signs.
All equipment and facilities should meet the requirements of A.2.1. A.2.5.2 Services to be provided
Public toilets should provide necessary sanitary products and services. 2)
Toilets for guests should be cleaned by a dedicated person. A.2.6 Service Quality Requirements
1) In accordance with the GB/T19001 quality management system, there should be complete documented procedures, complete quality records, and preventive and improvement measures.
The service work of each position should strictly follow the service operating procedures to provide standardized services. 3)
All staff should establish a service awareness of honesty, love for work, dedication to duty, and focus on efficiency, pay attention to appearance and etiquette, have skilled service skills, maintain a warm, thoughtful, polite service attitude and high-quality and efficient service quality.
Staff members of each post should have training experience and proficient post skills. 5)
There should be professionally trained management personnel and senior technical personnel. A.2.7 Select items (8 items in total, at least 3 items) 1)
There is a background music system.
There is an automatic sprinkler system.
There is a closed-circuit television monitoring system.
There is a food hygiene inspection room.
There are senior technicians.
There is a nationally recognized Chinese time-honored brand title. There are comprehensive honors evaluated by administrative departments at or above the provincial level. There is a service brand recognized by the industry or competent departments at or above the provincial level. A.3 Three-star bakery
Basic conditions for buildings and equipment facilities
The building layout is practical and reasonable, the equipment and facilities are convenient and safe, the intact rate is maintained at 100%, and the decoration and furnishings are beautiful and generous.
There should be a central factory, more than 5 chain stores, and the operating area of a single store should be no less than 60m. A. 3. 1. 1
A.3.1.2 There is no central factory, and the operating area of a single store should be no less than 200m. A.3.1.3 The operating area includes the operation room, store, raw material warehouse, finished product warehouse, and buffer room. A.3.1.4 The bakery should have a striking signboard, which should be reflected in the basic visual elements (color code, font and store logo), application system (packaging, clothing and office), etc., with a unified effect. A.3.1.5 The area of the operation room (including auxiliary rooms) should be consistent with the area of the store. A.3.1.6 There should be air conditioning and emergency lighting system. A.3.1.7 There should be a raw material warehouse and finished product warehouse that meet the storage conditions. A.3.1.8 There should be effective sanitary isolation facilities between the store and the operation room. A.3.2 Environmental protection and safety and sanitation conditions
A.3.2.1 All personnel should have a medical examination certificate. A.3.2.2 Equipment and facilities should be equipped in accordance with the requirements of current laws and regulations and standards for fire protection, safety and sanitation, and should comply with GB8957 "Sanitation Standards for Pastry Factories" and GB14881 "General Sanitation Standards for Food Enterprises". A.3.2.3 There should be sewage discharge, smoke elimination, noise elimination, dust removal facilities and garbage storage equipment that meet environmental protection requirements.
A.3.3 Store
Equipment and facility conditions
The store layout is reasonable, and the display and shopping area is not less than 30m. 2)
The illumination (Lx≥50) should be able to well reflect the sensory properties of the food and set off the sales atmosphere. There must be a refrigerator for selling flower cakes.
The decoration and furnishings meet the requirements of A.3.1.
It can adjust the appropriate temperature according to the shopping needs of customers. A.3.3.2 Services to be provided
Supply of bread, Chinese and Western cakes of no less than 60 varieties (or a single set of special products). There is a sales supervisor to organize daily sales and service work. Intermediate merchandise salespersons shall not be less than 20% of the store salespersons. Salespersons can introduce products and sales services in Mandarin. The business hours are not less than 12 hours a day.
Use POS cash registers, have dedicated cashiers, and provide one-time checkout services. A.3.4 Operation room
Equipment and facilities conditions
The layout of the operation room conforms to the product production process. The floor of the operation room should be made of non-slip materials, and the wall should be covered with tiles of more than 1.8m. The raw material room, on-site baking room, and decorating room are separated and meet the requirements of health regulations and standards. The buffer room should have secondary changing facilities, ultraviolet sterilization lamps, disinfection equipment or disinfection cabinets, and foot-operated or automatic faucets. There should be refrigeration, freezing and preservation equipment.
There should be mechanical equipment that is suitable for production output, and operating tools and supplies should be mainly made of stainless steel. There should be reasonable and good ventilation and smoke exhaust facilities. The temperature of the operation room should be at normal room temperature, and the decoration room should be equipped with air conditioning and ultraviolet sterilization lamps. A.3.4.2 Services to be provided
At least one technician should lead the production, and one intermediate and senior worker should be responsible for pastry and bread baking. Products should have clear quality standards and material feeding standards, and strictly follow GB2760 "Sanitary Standards for the Use of Food Additives", GB5749 "Sanitary Standards for Drinking Water", and GB7718 "General Rules for Pre-packaged Food Labeling".
3) The supplied products should have clear grade differences, meet the needs of customers from all consumer groups for products, have good sensory properties, pure taste, meet hygiene, quality, and measurement standards, and have good nutritional value. 4) There should be products made of high-grade raw materials. Products should be adjusted according to different seasons and seasons. 5
6) There should be more than two famous snacks or single sets of special products recognized by industry authorities. A.3.5 Public Areas
A.3.5.1 Equipment and Facility Conditions
All equipment and facilities shall meet the requirements of A.3.1. A.3.5.2 Services to be Provided
A dedicated person shall be responsible for cleaning and sanitation.
A.3.6 Service Quality Requirements
1) In accordance with the GB/T19001 quality management system, there shall be complete documented procedures, complete quality records, and preventive and improvement measures.
The service work of each position shall strictly follow the service operation procedures and provide standardized services. 2)
All staff shall establish a service consciousness of honesty, love for their jobs, dedication to their duties, and focus on efficiency, pay attention to their appearance and etiquette, have skilled service skills, maintain a warm, thoughtful, polite service attitude and high-quality and efficient service quality.
Staff members of each position shall have training experience and proficient job skills. 5)
There should be professionally trained management and technical personnel. A.3.7 Select items (a total of 8 items, at least 2 items) 1)
There is a background music system.
There is an automatic sprinkler system.
There is a closed-circuit television monitoring system.
There is a food hygiene inspection room.
There are senior technicians.
There is a nationally recognized Chinese time-honored brand title. There are comprehensive honors evaluated by administrative departments at or above the provincial level. There is a service brand recognized by the industry or competent departments at or above the provincial level. A.4 Two-star bakery
Basic conditions for buildings and equipment facilities
The building layout is practical and reasonable, the equipment and facilities are convenient and safe, the intact rate is maintained at 100%, and the decoration and furnishings are beautiful and generous.
The business area should be no less than 60m.
The business area includes the operation room, store, and raw material warehouse. A.4.1.2
A.4.1.3 The bakery should have a striking signboard, which should be reflected in the basic visual elements (color code, font and store logo), application system (packaging, clothing and office), etc., with a unified effect. A.4.1.4 The area of the operation room should be adapted to the area of the store. A.4.1.5 There should be air conditioning and emergency lighting system. A.4.1.6 There should be a raw material warehouse that meets the storage conditions. A.4.2 Environmental protection and safety and sanitation conditions
A.4.2.1 All personnel should have a medical examination certificate. A.4.2.2 Equipment and facilities should be equipped in accordance with the requirements of the current laws and regulations and standards on fire protection, safety and sanitation, and should comply with GB8957 "Sanitation Standards for Bakery Factories" and GB14881 "General Sanitation Standards for Food Enterprises". A.4.2.3 There should be sewage discharge, smoke elimination, noise elimination, dust removal facilities and garbage storage equipment that meet environmental protection requirements.
A.4.3 Store
A.4.3.1 Equipment and facilities
The store layout is reasonable, and the display and shopping area is not less than 20m. 2)
The illumination (Lx≥50) should be able to well reflect the sensory properties of the food and set off the sales atmosphere. There must be a refrigerator for selling decorated cakes.
The decoration and furnishings must meet the requirements of A.4.1.
The temperature can be adjusted according to the shopping needs of customers. A.4.3.2 Services to be provided
There should be no less than 40 varieties of bread, Chinese and Western pastries (or a single set of special products). There should be a sales supervisor to organize daily sales service work. The number of primary commodity salespersons should be no less than 30% of the store's sales staff. The sales staff can introduce products and sales services in Mandarin. The business hours are no less than 12 hours a day.
A.4.4 Operation room
Equipment and facilities conditions
The layout of the operation room should comply with the product production process. The floor of the operation room should be made of non-slip material, and the wall should be covered with tiles of more than 1.8m. There should be refrigeration, freezing and preservation equipment.
There should be mechanical equipment that is suitable for production output, and the operating tools and supplies should be mainly made of stainless steel. There should be reasonable and good ventilation and smoke exhaust facilities. The temperature of the operation room should be at normal room temperature, and the decoration room should have air conditioning and ultraviolet sterilization lamps. A.4.4.2 Services to be provided
There should be at least one intermediate and senior worker in pastry and bread baking. Products should have clear quality standards and feed standards, and strictly follow GB2760 "Sanitary Standards for the Use of Food Additives", GB5749 "Sanitary Standards for Drinking Water", and GB7718 "General Rules for Pre-packaged Food Labeling".
The supplied products should have clear grades, meet the needs of customers from all consumer groups, have good sensory properties, pure taste, meet the standards of hygiene, quality, and measurement, and have good nutritional value. 4) There should be more than 2 famous snacks or single sets of special products recognized by industry authorities. A.4.5 Public Areas
A.4.5.1 Equipment and Facilities Conditions
All equipment and facilities should meet the requirements of A.4.1. A.4.5.2 Services to be provided
Someone should be responsible for cleaning and sanitation.
A.4.6 Service quality requirements
1) In accordance with the GB/T19001 quality management system, there are complete documented procedures, complete quality records and preventive and improvement measures.
2) The service work of each position strictly follows the service operation procedures to provide standardized services. All staff should establish a service consciousness of honesty, love for work, dedication, and efficiency, pay attention to appearance and etiquette, have skilled service skills, maintain a warm, thoughtful, polite service attitude and high-quality and efficient service quality.
Staff in each position should have training experience and proficient job skills. 4
5) There are professionally trained management and technical personnel. A.4.7 Select items (a total of 8 items, at least 2 items) 1) There is a background music system.
There is an automatic sprinkler system.
There is a closed-circuit television monitoring system
There is a food hygiene inspection room.
Has senior technicians.
Has the title of China's time-honored brand recognized by the state. Has comprehensive honors evaluated by administrative departments at or above the provincial level. Has a service brand recognized by the industry or competent authorities at or above the provincial level.
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