This standard sets the microclimate, air quality, ventilation and other hygienic standards for restaurants and proposes relevant regulations. GB 16153-1996 Hygienic Standard for Restaurants GB16153-1996 Download the decompression password of the standard: www.bzxz.net

National Standard of the People's Republic of China
Hygienic standard for dining room
Subject content and scope of applicationbzxZ.net
GB16153—1996
This standard specifies the hygienic standards for microclimate, air quality, ventilation, etc. of restaurants, and puts forward relevant regulations. This standard applies to restaurants with air-conditioning devices. 2 Reference standards
GB5749 Hygienic standard for drinking water
GB14934 Hygienic standard for disinfection of food (drinking utensils) 3 Standard values ​​and hygienic requirements
3.1 Standard values
Hygienic standard values ​​for restaurants
Temperature, ℃
Relative humidity, %
Wind speed, m/s
Carbon dioxide, %
Carbon dioxide, mg/m2
Formaldehyde, mg/m2
3.2 Hygienic requirements
Standard values
Inhalable particles, mg/m2
Air bacteria count
Impact method, cfu/m3
b. Sedimentation method, individual/blood
Illumination, x
Fresh air volume, m2/(h·person)
3.2.1 The inside and outside of the restaurant should be kept clean and tidy, and wet cleaning should be adopted. 3.2.2 Toilets must be set up in all types of air-conditioned restaurants. Tableware should comply with the provisions of GB14934. Standard value
3.2.3 The drinking water supplied should comply with the provisions of GB5749. The secondary water supply reservoir should have sanitary protection measures, and the inner wall coating of the reservoir container should meet the sanitary requirements of the water pipe, and should be cleaned and disinfected regularly. 3.2.4 The average floor area of ​​each seat in the restaurant shall not be less than 1.85m. 3.2.5 The restaurant of the hotel must be separated from the guest rooms and kitchen, and must have an independent building system and reasonable passages to connect. 3.2.6 The interior decoration materials of the restaurant shall not cause harm to the human body. 3.2.7 According to the number of seats in the restaurant, a corresponding number of male and female toilets shall be set up in the hidden area. The toilets shall be water-flushed, and toilets shall not be equipped with seated toilets. The toilets shall have separate exhaust systems.
3.2.8 The restaurant shall have measures to prevent insects, flies, cockroaches and rodents, and shall strictly implement the assessment regulations of the National Health and Hygiene Association for the elimination of the four pests. Approved by the State Bureau of Technical Supervision on January 29, 1996 and implemented on September 1, 1996
Monitoring and Inspection Methods
GB16153-1996
The monitoring methods of this standard shall be implemented in accordance with the "Monitoring and Inspection Methods of Public Places Hygiene Standards". Additional Notes:
This standard was proposed by the Ministry of Health of the People's Republic of China. This standard was drafted by the Liaoning Provincial Health and Epidemic Prevention Station, the Environmental Health Monitoring Institute of the Chinese Academy of Preventive Medicine, and the Guangzhou Health and Epidemic Prevention Station. The main drafters of this standard are Li Changshan, Yin Xianren, Huang Rong, and Gao Guoqiang. This standard is interpreted by the Institute of Environmental Health Monitoring, Chinese Academy of Preventive Medicine, which is the technical authority entrusted by the Ministry of Health.
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