1 Scope
This standard specifies the basic requirements for catering enterprise operation and the requirements for operation site, equipment facilities, rules and regulations, hygiene and safety and later processing aspect.
This standard is suitable for catering enterprises regardless of economics type, including big restaurant, wine shop, restaurant, canteen (containing externally operated canteen by restaurant, guest house, and hotel), snack bar, fast food shop, liquor store and large meal delivery service enterprise.
2 Normative References
The following standards contain provisions which, through reference in this text, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding correction to), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of these documents is applicable. For undated references, the latest edition of the normative document is applicable to this standard.
GB 2760 "Hygienic Standards for Uses of Food Additives"
GB 5749 "Sanitary Standard for Drinking Water"
GB 8978 "Integrated Wastewater Discharge Standard"
GB 10001.1 "Public Information Graphical Symbols for Use on Sign-Part 1: Common Symbols"
GB 14881 "General Hygienic Regulation for Food Enterprises"
GB 14930.1 "Hygienic Standards for Detergent for Food Tools and Installations"
GB 14930.2 "Hygienic Standards for Detergent and Disinfection for Food Tools and Installations"
GB 14934 "Hygienic Standard for Disinfection of Dinner and Drinking Set"
GB 16153 "Hygienic Standard for Dining Room"
GB 18483 "Emission Standard of Cooking Fume" (on trail)
JGJ 64 "Code for Design of Dietetic Buildings"
Good Operating Practice for Food Catering Industry, implemented by the Ministry of Health of the People's Republic of China on October 1, 2005
3 Requirements
3.1 Basic requirements
3.1.1 The catering enterprises shall transact business license in accordance with relevant administrative regulation requirements, and shall be of lawful operation with certificate.
3.1.2 Strictly comply with the national relevant statutory and regulatory requirements in relation to food, hygiene, epidemic prevention, environment protection, conservation, fire fighting, safety, planning, etc.
3.1.3 Guarantee that various facilities and equipments meet national relevant provisions; procure and use energy-conservation and saving equipments and commodities to reduce the consumption of energy and articles.
3.1.4 Procure and use raw materials with qualified certificates; ensure that the quality of various raw materials, ingredients and flavoring are in accordance with national standard relevant provisions and requirements.
