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Position: Chinese Standard in English/SB/T 10426-2007
SB/T 10426-2007   Operating standards of catering enterprise (English Version)
Standard No.: SB/T 10426-2007 Status:valid remind me the status change

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Language:English File Format:PDF
Word Count: 2000 words Price(USD):174.0 remind me the price change

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Implemented on:2007-12-1 Delivery: via email in 1 business day
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Standard No.: SB/T 10426-2007
English Name: Operating standards of catering enterprise
Chinese Name: 餐饮企业经营规范
Chinese Classification: A10    Commerce, Trade and Contract
Professional Classification: SB    Professional Standard - Commercial
ICS Classification: 03.100.01 03.100.01    Company organization and management in general 03.100.01
Issued by: MOC
Issued on: 2007-7-24
Implemented on: 2007-12-1
Status: valid
Language: English
File Format: PDF
Word Count: 2000 words
Price(USD): 174.0
Delivery: via email in 1 business day
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.
Referred in SB/T 10426-2007:
*GB 2760-2014 National Food Safety Standard - Standards for Uses of Food Additives
*GB 5749-2006 Standards for drinking water quality
*GB 8978-1996 Integrated Wastewater Discharge Standard
*GB 10001.1-
*GB 14881-2013 National Food Safety Standard General Hygienic Regulation for Food Production
*GB 14930.1-2015 National Food Safety Standard - Detergent
*GB 14930.2-2012 Disinfectant
*GB 14934-2016
*GB 16153-1996 Hygienic standard for dining room
*GB 18483-2001 Emission standard of cooking fume
*JGJ 64-1989 Code for Design of Dietetic Buildings
SB/T 10426-2007 is referred in:
* SB/T 10443-2007 Breakfast operations guiddelines
Code of China
Standard
SB/T 10426-2007  Operating standards of catering enterprise (English Version)
Standard No.SB/T 10426-2007
Statusvalid
LanguageEnglish
File FormatPDF
Word Count2000 words
Price(USD)174.0
Implemented on2007-12-1
Deliveryvia email in 1 business day
Detail of SB/T 10426-2007
Standard No.
SB/T 10426-2007
English Name
Operating standards of catering enterprise
Chinese Name
餐饮企业经营规范
Chinese Classification
A10
Professional Classification
SB
ICS Classification
Issued by
MOC
Issued on
2007-7-24
Implemented on
2007-12-1
Status
valid
Superseded by
Superseded on
Abolished on
Superseding
Language
English
File Format
PDF
Word Count
2000 words
Price(USD)
174.0
Keywords
SB/T 10426-2007, SB 10426-2007, SBT 10426-2007, SB/T10426-2007, SB/T 10426, SB/T10426, SB10426-2007, SB 10426, SB10426, SBT10426-2007, SBT 10426, SBT10426
Introduction of SB/T 10426-2007
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.
Contents of SB/T 10426-2007
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Keywords:
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