Some standard content:
ICS01.040
Record number: 11230-2003
People's Republic of China Commercial Industry Standard
SBT10356-2002
Green Hotel Rating Criteria
2002-·12-25 Issued
People's Republic of China State Economic and Trade Commission Issued 03-01 Implementation
SB/T10356-2002
This standard mainly adopts the environmental certification of hotels, travel agencies, conferences and entertainment hotels issued by the State Council. Such as Li Da's & Color Leaf Half 3 and other regulations, combined with the current hotel industry regulations and people's consumption level to develop, this standard is mainly divided into two parts. The first part is the green hotel management regulations. It stipulates the definition, standard and application of green hotels. The second part is the evaluation conditions for green hotels. Appendix A of this standard is a normative document. This standard was proposed by the China General Chamber of Commerce. It is not recommended to be under the jurisdiction of the National Technical Committee for Standardization of Catering Services Industry. This standard was also drafted by the China Hotel Association, and the National Quality Management and Quality Assurance Standardization Technical Committee participated in the drafting. The drafters of this standard: Han Ming, Li Liang, Chen Xinhua, Lian Yong, Suo Hehua, Ping Jiaowen, Hong Jun. This standard is recommended to be issued for efficiency.
1 Scope
Regulations on Green Hotel Rating
SR/T 103562002
This standard specifies the terminology and definition of green hotels, classification and identification, grading and management principles, and assessment conditions of green hotels.
This standard applies to hotels within the territory of the People's Republic of China: 2 Normative referenced documents
The clauses in the following documents become clauses of this standard through the use of this standard. For referenced documents of a certain period, all subsequent revisions (excluding those with errors) are not applicable to this standard. However, the parties who have reached an agreement on this standard may also discuss whether the latest version of this document can be used. For any inappropriate references, the latest version shall apply to this standard.
60/7 19001-2000
Quality Management System Requirements (ID.TS0001:2nG6/7:24001-1596
Environmental Management System Specifications and Other Indicators, (IC=1S014001:1956) 3 Terms and Definitions
The following terms and definitions apply to technical standards. Green Hotel Graanhole
Design presents the requirements of GP Department 24(1-1996, delivering environmental protection, health, safety concepts, advocating green consumption, ensuring the environment and reasonable use of resources: its purpose is to provide customers with comfortable, safe, environmentally friendly guest rooms and beverages that meet the requirements of human body energy, and to strengthen the protection of the environment and the reasonable use of resources in the production process. 4. Classification and identification
Hotels are divided into five levels, namely, A, AA, AAA, AAAA, ALA, and ALAAA, based on the high performance of the enterprises in providing continuous services and protecting the environment. HHAH is the highest level. 4.1A
Indicates that the hotel complies with national standards on environmental protection, hygiene, and safety, and has begun to implement some improvement measures, and has made some progress in environmental principles. 4.2AA
Indicates that the hotel provides consumers with high-quality services, has made great efforts in environmental protection, and has achieved initial results in terms of enterprise operation.
4.3AAA
Indicates that the hotel has made effective progress in protecting the ecology and rationally using resources through continuous practice, and is in a leading position in the hotel industry in the region. 4. 4AAAA level
means that the hotel's service and design have been recognized by the society in the practice of improving ecological benefits, and its design is constantly improving, and it is in the leading position in the domestic hotel industry. 4. 5AAAAA level
means that the ecological benefits of the hotel are in the leading position in the world hotel industry, and its constantly improving service measures are adopted and benefited by domestic and foreign customers.
5 Basis and evaluation method of grade division
SB/T 10356-2U02
5.1 Basis of grade division
The basis of grade division is the decision-making A: green hotel assessment 5.2 Assessment method
5.2.1 Green hotel identification adopts the assessment method of G/T19002000, and conducts an assessment on the enterprise 5.2.2 The enterprise shall apply for the green hotel certification, and organize relevant personnel to participate in the training 5.2.3 The enterprise shall refer to the green hotel assessment conditions and the green hotel assessment form to carry out implementation activities. The green hotel certification agency will send experts to conduct specific guidance according to the needs of the enterprise. 5.2.4 According to the implementation results, the enterprise shall fill in the relevant assessment materials and report them to the green hotel assessment agency. 5.2.5 The green hotel assessment agency shall conduct a written review of the materials, and appoint a review team to conduct an on-site review of the enterprise, and determine the grade.
5.2.6 One enterprise is assessed as a whole. If the enterprise is composed of branches, the grades of each store are assessed in sequence according to their actual conditions. If the plan is a chain, it can be reported uniformly and assessed at one time. 6 Grade Assessment and Management Principles
E.1 The hotel that has been assessed is awarded the green hotel signboard of the grade. The green hotel signboard is produced and issued by the green hotel assessment system. Any unit or individual shall not use it without authorization or permission.
5.3 The hotel that has been assessed shall be reviewed by the green hotel assessment agency once every two years and re-assessed every four years. During this period, the green hotel assessment agency shall make regular visits to the whole industry. After the re-assessment personnel present their certificate and the green assessment agency's entrustment, the hotel shall actively cooperate with the relevant work. The validity period of the green hotel logo of the evaluated enterprise is four years (calculated from the date of issuance of the certificate). After the enterprise uses the logo, if it fails to meet the standards or causes direct or indirect losses to consumers, it will be reported, downgraded, or removed from the list according to the severity of the circumstances. 7 Auditors
7.1 The grade assessment of green hotels shall be carried out by the auditor system. Auditors must undergo professional training and examinations, and those who pass the examination shall be issued an auditor qualification certificate.
7.2 The qualifications of green hotel auditors are divided into three levels: primary, intermediate, and senior, and a registration system is implemented. Registered junior auditors are qualified to implement the internal audit of green hotels, registered intermediate auditors are qualified to implement the external audit of green hotels, and registered senior auditors are qualified to serve as the leader of the external audit team of green hotels. 7.3 The auditors shall receive training and verification within four years to ensure that they are qualified. The auditors shall conduct the audit according to the prescribed audit procedures and strictly implement the relevant disciplines. The auditors can only perform the audit duties after being assigned by the green hotel assessment organization. 2
A1 Prerequisites
Appendix A
(Normative Appendix)www.bzxz.net
Green Hotel Assessment Conditions
SB/T 10356—2002
A.1. Strictly abide by the relevant national laws and regulations and standards on environmental protection, energy conservation, hygiene, epidemic prevention, quality, fire protection, and regulations, and all certificates and licenses are complete and qualified.
.1.2 Green hotels must have a dedicated representative issued by the senior management to be responsible for the establishment of a green hotel in the enterprise: a creation plan: clear environmental targets and action measures: a sound public safety, food safety, energy saving and consumption reduction, and environmental protection system, and constantly update and develop: hotel management should regularly check the achievement of targets and the implementation of the rules and regulations.
3.1. The hotel should have a training plan for public safety, food safety, and environmental protection. Continuously improve the awareness of employee safety and environmental protection. The person in charge of hotel construction and operation must participate in the training and education on safety and environmental issues. AI4 The guest activity area encourages and guides customers to engage in green consumption and make customers pay attention to green actions in the form of notices and signs. The hotel is awarded the "Green Hotel" and must place the plaque at the hotel.1.5 There are relevant documents and files for the establishment of green hotels. A.2 Save water
A.2.1 Actively introduce new water-saving equipment, adopt various water-saving measures, and strengthen the recycling of water resources. 3.2 The total amount of water output should be registered at least once a month. There should be clear standards and implementation for each flushing of the water basin in the public toilet, the water flow per minute of the faucet in the bathroom, and the water consumption of the bathroom washing machine. 2.3 The hotel's water consumption. Each major department should have a water quota standard and responsibility system. Establish a water metering system, and record and analyze the water use situation.
A.2.4 Eliminate faucet dripping and running. A.3 Energy Management
1.3.1 The hotel should have an energy management system, and monitor the balance at least once a year. Major departments should have electricity, coal (power) energy consumption quotas and responsibility systems.
1.3.2 The refrigeration equipment should strengthen maintenance and cleaning management, and be equipped with a monitoring system. The sealing of refrigeration units and windows should be checked every year, and an inspection report should be written. 1.3.3 The energy usage inventory of the entire hotel should be established. A.3.4 Use new energy-saving technologies, and enterprises with conditions should use renewable energy (solar energy heating, geothermal, etc.) systems:
A.4 Environmental protection
8.4.1 Hotel sewage discharge, boiler smoke emission, hot air emission, room air pollution control and noise control should meet relevant regulations
.2 Use low-energy phosphorus toiletries and washing products to minimize the impact on the environment 4.3 Refrigerators, air conditioners, refrigeration units and other environmentally friendly products: The greening of public places is coordinated with the environment, the air quality meets certain standards, and the greening rate of outdoor areas reaches 9.9%. 3
SR/T 10356—2002
A.5 Garbage management
The hotel should control and manage garbage through garbage classification, recycling and reduction of scattered garbage. 1.5.1
The hotel should establish garbage classification and collection equipment for recycling, and classify the garbage according to detailed standards. Ab3 Publicize the classification of garbage to customers. 1.5.4
Green guest room
There are guest rooms on the first floor (no small building)
A..2 The room should be equipped with a blanket, a towel, a toiletries, a bed sheet, a casual dress, etc., and the number of disposable items and towels, quick-release covers, bed sheets, and casual clothes should be changed according to the frequency of the guests' wishes, and washed as little as possible. 1.6.3 Change (use biodegradable materials, simplify or cancel the packaging of daily necessities and bathroom products in the guest room, A. Place green and valuable items that are beneficial to the human body. A.6.5 Provide clean drinking water.
6.6 The guest room has sufficient lighting, a good fresh air system, and is closed. There is no odor or noise. The air pollutants are detected and meet national standards.
A. Green catering
.1 Is there any baby food? 7.2 The restaurant has a good ventilation system and no smoke. 7.3 Ensure that the purchase of raw materials such as meat and vegetables is strictly prohibited and that food safety is confirmed. A signboard for purchased raw materials should be set up at the production hall to indicate the name, supplier, language, inspection status, purchase time, shelf life, and place of origin of the main raw materials. 7.7. Actively purchase green food, machine-free food and vegetable products 7.5 Do not sell protected wild animals that are prohibited by the state. A.7. Formulate green service standards, advocate green consumption, and provide services such as packaging for leftover food. A.\.? Do not use disposable foam plastic utensils and disposable wooden utensils, and actively reduce the use of disposable towels: A.7.8 There are separate toilets for girls in the restaurant, and the cleaning staff and toilet seats are proportional to the restaurant area. All toilet products meet environmental protection requirements. A.8 Green management
.8.! The hotel should establish an effective environmental management system. AH2 The hotel should establish an effective public security and cleaning system for food safety. 8.8.3 The hotel should establish a monitoring system for buyers and suppliers, and use green food and environmentally friendly products. 1.8.2 The hotel adopts a green design:
The green actions of the hotel will be well received, and the overall satisfaction of the guests will reach more than 80%. A,H.5
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.