SB/T 10531-2009 Hotpot Enterprises Operation and Service Specification SB/T10531-2009 Standard download decompression password: www.bzxz.net
This standard specifies the terms and definitions, logos of hotpot enterprises, the basic requirements and operation and management requirements of hotpot enterprises in the catering industry, and gives the conditions and management principles that hotpot demonstration enterprises must have. This standard applies to hotpot enterprises operating catering.
Appendices A and B of this standard are informative appendices.
This standard is proposed by the Ministry of Commerce of the People's Republic of China. || tt||
This standard is under the jurisdiction of the National Technical Committee for Standardization of Catering Services. This standard was
mainly drafted by the China Hotel Association and Inner Mongolia Xiaoweiyang Catering Chain Co., Ltd.
The main drafters of this standard are: Han Ming, Chen Xinhua, Yu Jiarong, Lei Hong, Zhang Jingfu, Zhang Xianhong.

The clauses in the following documents become the clauses of this standard through reference in this standard. For all the referenced documents with dates, all the 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 the 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
GB16153 Hygienic Standard for Restaurants
Hygienic Standards for Catering Industry and Collective Dining Distribution Units Promulgated by the Ministry of Health
Regulations on the Administration of Food Certification in the Catering Industry Promulgated by the Ministry of Health
Regulations on the Administration of Commercial Franchise Order No. 485 of the State Council

Preface III
1 Scope 1
2 Normative References 1
3 Terms, Definitions and Labels 1
4 Basic Requirements 1
5 Operation and Management 2
6 Hot Pot Demonstration Enterprise System 3
Appendix A (Informative Appendix) Hot Pot Demonstration Enterprise System 4
Appendix B (Informative Appendix) Hot Pot Demonstration Enterprise Label 5

1CS 03. 080. 10
Registration No. 26693—2009
People's Republic of China Domestic Trade Industry Standard SB/T10531—2009
Hot-pot enterprise criterion of management and service2009-09-28 Issued by
Ministry of Commerce of the People's Republic of China
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2010-03-01 Implementation
1 Scope
2 Normative references
3 Terms and definitions, logos
4 Basic requirements
5 Operation and management
6 Hot pot demonstration enterprise system
Appendix A (informative appendix)
Hot pot demonstration enterprise system
Appendix B (informative appendix)
Hot pot demonstration enterprise logo
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SB/T 1053I—2009
Appendix A and Appendix B of this standard are informative appendices. This standard is proposed by the Ministry of Commerce of the People's Republic of China. This standard is under the jurisdiction of the National Technical Committee for Standardization of Catering Services. This standard was mainly drafted by China Hotel Association and Inner Mongolia Xiaoweiyang Catering Chain Co., Ltd. The main drafters of this standard are: Han Ming, Chen Xinhua, Yu Jiarong, Hong, Zhang Jingfu, Zhang Xianhong. http://foodmate.netSB/T10531—2009
1 Scope
Hotpot Enterprise Operation and Service Specification
SB/T 10531—2009
This standard specifies the terms and definitions of hotpot enterprises, logos, basic requirements for operation and management of hotpot enterprises in the catering industry, and provides the conditions and management principles that hotpot demonstration enterprises must have. This standard applies to hotpot enterprises operating catering. 2 Normative References
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, parties to 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 Hygienic Standard for the Use of Food Additives GB5749 Hygienic Standard for Drinking Water
GB16153 Hygienic Standard for Restaurants
"Hygienic Standards for Catering Industry and Collective Dining Distribution Units" Ministry of Health promulgated "Regulations on the Administration of Food Certification in the Catering Industry" Ministry of Health promulgated "Regulations on the Administration of Commercial Franchise" State Council Order No. 485 3 Terms and Definitions, Labels
3.1 Terms and Definitions
The following terms and definitions apply to this standard. 3.1.1
Hot-pot Enterprise
A catering enterprise that mainly operates hot-pot and provides dining places and consumer services for consumers. 3.2 Logo
Use "special logo" (see Appendix B) as the logo of the hot pot demonstration enterprise and hang it in a conspicuous place in the enterprise.4 Basic requirements
4.1 Business requirements
4.1.1 The business service items of the hot pot enterprise shall comply with the relevant national and local laws and regulations.4.1.2 Relevant licenses and certificates shall be obtained in accordance with regulations and hung in the store as required.4.1.3 The enterprise shall clearly indicate the service items and clearly mark the prices.4.1.4 The enterprise shall formulate relevant management systems and operating process standards and strictly implement them.4.2 Environmental protection requirements
4.2.1 There shall be sewage discharge, smoke elimination, noise elimination, dust removal facilities and garbage storage equipment that meet environmental protection requirements, and an exhaust ventilation system that matches the business area and space height shall be installed.||t t||4.2.2 Materials that meet environmental protection requirements should be used. 4.2.3 Enterprise pollutant emissions should meet relevant national and local standards. 4.3 Fire protection requirements
4.3.1 Business service personnel should master fire safety knowledge. The store should be equipped with a fire safety manager.1
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SB/T10531--2009
4.3.2 Indoor decoration and decorative materials that meet fire protection requirements should be used. 4.3.3 Fire protection facilities and equipment should be configured in accordance with regulations, fire safety signs should be set up, and placed in designated locations. Fire protection facilities and equipment should be inspected and maintained regularly to ensure that they are intact and effective. 4.3.4 The storage and management of flammable and explosive items should comply with fire safety regulations . 4.4 Safety requirements
4.4.1 The building should be solid and safe.
4.4.2 The safety protection devices of the power system should be intact and effective. 4.4.3 Electrical equipment should operate normally, safely and in good condition. 4.4.4 Processing knives should be stored in the knife box after use and locked for safekeeping. 4.4.5 The use of hot pot should ensure safety and reliability, and be inspected regularly. 4.4.6 Anti-slip measures should be taken on the ground and there should be obvious signs. The safety passage should be kept unobstructed and there should be a clear dredging route map. Emergency lighting equipment should be equipped as required.
4.5 Hygiene requirements
4.5.1 Drinking water should meet the requirements of GB5749. 4.5.2 Service personnel should have common sense of hygiene, undergo regular health checks, and hold a health certificate 4.5.3 The sanitation of dining places shall comply with the relevant requirements of the "Sanitary Standards for Drinking Industry and Collective Dining Distribution Units" and GB16153. 4.5.4 Food processing and storage should be separated into raw and cooked food. 4.5.5 Disinfected tableware and wine utensils should be placed in cleaning facilities. 4.5.6 Livestock, livestock, aquatic animals and their products that have died of disease, poisoning or unknown causes, as well as meat and its products that have not been inspected or have failed inspections, shall not be sold.
4.5.7 When the operator finds food poisoning or suspected food poisoning accidents, he shall report to the local health department in a timely manner and take rescue measures as soon as possible according to the emergency plan.
5 Operation and management
5.1 Enterprise qualifications
5.1.1 The enterprise shall have complete practice procedures, complete certificates and licenses, and operate legally. 5.1.2 The enterprise shall have a complete operation and management system. 5.2 Use of raw materials
5.2.1 Enterprises should have standardized procurement procedures, procurement systems and procurement files. 5.2.2 The raw materials used should be implemented in accordance with the "Regulations on Food Certification Management in the Catering Industry". 5.2.3 The food additives used should comply with the provisions of GB2760. 5.2.4 The raw materials used should be within the shelf life, and water-injected, deteriorated raw materials and their finished products and semi-finished products should not be used. Formalin and other chemical raw materials that are harmful to the human body should not be used to process dishes, and millet husks should not be added to hot pot base. 5.2.5 New resource foods and health foods that have not been approved in accordance with the law should not be used. 5.2.6 Wild protected animals and plants that are expressly prohibited by the state should not be sold. 5.2.7 Inventory raw materials should be kept and distributed by a dedicated person, and there should be records of entry and exit. The items in the warehouse should be placed neatly and cleanly, and should be fly-proof, rat-proof, insect-proof, moisture-proof, etc.
5.2.8 Hot pot culverts should not be reused, and water and oil should not be used to make hot pot base. 5.3 Processing environment
5.3.1 The layout of the primary processing, cooking, service and other areas in the kitchen should be reasonable and scientifically standardized. 5.3.2 The indoor environment should meet the specified requirements, and the ventilation, dust removal and wind systems should be good. 5.3.3 Operate according to the food processing operating procedures and keep the equipment and facilities clean and hygienic. 5.3.4 Food containers, packaging materials, tools and equipment should comply with the relevant hygiene standards and food hygiene management regulations. 2
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SB/T10531—2009
There should be sufficient refrigeration, freezing and preservation equipment, and the equipment should operate safely and well; dishes, snacks and raw and auxiliary materials should be preserved according to the specified equipment, temperature and time.
Hot pot demonstration enterprise system
Establish a hot pot demonstration enterprise system. Enterprises that meet the requirements of this standard can voluntarily apply to participate in the evaluation of hot pot demonstration enterprises. See Appendix A for details.
http://foodmate.netSB/T 10531---2009
A, 1 Conditions for hot pot demonstration enterprisesA, 1. 1 Basic conditions
Appendix A
(Informative Appendix)
Hot pot demonstration enterprise system
A.1.1.1 The brand image of the enterprise has a good reputation in the industry. A,1, 1,2 The business area is not less than 500 m2. A,1.1.3 Formal business for more than 2 years.
A.1.1.4 The enterprise environment is clean and well maintained. A,1.1.5 The food and drinks sold should be green, healthy and pollution-free. A.1.2 Hot pot quality
A,1.2.1 There are standardized hot pot quality standards, including the specifications of the main ingredients, auxiliary ingredients, and seasonings, requirements, feeding ratios, processing time limits, cooking equipment requirements, characteristics of the finished product, and dining utensils. A.1.2.2 The base soup and seasonings of the hot pot varieties are distinctive and have outstanding flavors, which are accepted by consumers. A.1.2.3 The quality of the hot pot is stable and is not affected by seasonal and time changes. A.1.2.4 The products have been supplied to the market for more than 2 years, and there are excellent hot pot products recognized by the market. These products have a significant role in promoting the company's sales and account for a high proportion of sales. A.1.2.5 The hot pot brand and service utensils can reflect the corporate culture and business characteristics. A.1.3 Service quality
A.1.3.1 Each position has clear service operation specifications and processes, and implements the on-site management specifications of the catering industry. A, 1.3.2 The staff of each position shall establish a service consciousness of honesty, trustworthiness, dedication, 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. A, 1.3.3 The enterprise has a complete service system and service quality standards. A, 1.3.4 The service staff are familiar with the nutrition and eating common sense of the pot bottom and various dishes, and can explain the best time to put each dish and the nutritional combination and other professional knowledge.
A.1.3.5 The decoration and dining environment are good, the dining table, chairs, tableware, menus, utensils, etc. have obvious characteristics, the restaurant design theme is prominent, comfortable and coordinated.
A.1.4 Human Resource Management
A, 1.4.1 The staff of each position should have corresponding training experience and job skills. A.1.4.2 More than 25% of the employees of the enterprise hold intermediate or above professional technical certificates or professional training certificates. A, 1.4.3 The enterprise has at least 3 two-star and above waiters and 1 three-star and above waiter. A, 1.4.4 The enterprise has professional hot pot technicians, at least 2 registered senior hot pot seasoning masters or registered hot pot seasoning masters, and more than 3 registered assistant hot pot seasoning masters.
A.1.4.5 The enterprise attaches importance to healthy diet, advocates green hot pot and nutritious hot pot, and at least 1 person has the qualification of senior gourmet nutritionist or 2 people have the qualification of gourmet nutritionist.
A, 1.5 Chain operation
A.1.5.1 Implement in accordance with the requirements of the "Regulations on the Administration of Commercial Franchise". A.1.5.2 Chain operation enterprises shall have at least 5 directly-operated stores and have been in operation for more than 1 year. A.1.5.3 The store managers of each chain store must have the qualification of professional managers approved by the state. 4
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A2 Management Principles of Hot Pot Demonstration Enterprises
SB/T10531—2009
A.2.1 The professional evaluation institution of China's hot pot demonstration enterprises is responsible for the acceptance, evaluation, awarding and re-examination of hot pot demonstration enterprises. A.2.2 The evaluation of hot pot demonstration enterprises shall be carried out by the reviewer system, and the reviewers who have passed the training and assessment shall conduct on-site evaluation. The reviewers shall receive training and assessment every four years.
A.2.3 China's hot pot demonstration enterprises shall hang special signs in conspicuous places, which shall be valid for two years. Upon expiration, they shall apply for re-evaluation. For hot pot demonstration enterprises that fail to meet the requirements of the re-examination, the professional evaluation institution shall give warnings or impose penalties such as rectification within a limited time, depending on the situation, until the title of evaluation is cancelled.
Appendix B
(Informative Appendix)
Hotpot Demonstration Enterprise Logo
Hotpot Demonstration Enterprise Logo
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Domestic Trade of the People's Republic of China
Industry Standard
Hotpot Enterprise Operation and Service Specification
SB/T 10531—2009
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China Standard Press Printed in Thailand Printed in Guangdong Distributed by Xinhua Bookstores all over the country
Format 880×12301/16
Printing sheet 0.75
5 Words 1,000 words
First edition in January 2010 First printing in January 2010*
Book number: 155066·2-20114 Price 16.00 yuan Replaced by our publishing center
If there is any printing error
Copyright infringement will be investigated
Report phone: (010)68533533
://ucn
Tel: 6852394668517548
China Standard Press Printed in Thailand Printed in Guangdong Distributed by Xinhua Bookstores all over the country
Format 880×12301/16
Printing sheet 0.75
5 Words 1,000 words
First edition in January 2010 First printing in January 2010*
Book number: 155066·2-20114 Price 16.00 yuan Replaced by our publishing center
If there is any printing error
Copyright infringement will be investigated
Report phone: (010)68533533
://u
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