DB31/T 526-2011 in English

VALID

Chinese restaurant kitchen management regulations in the catering industry

Issued on:2011-08-03
Implemented on:2011-11-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $120.00
$117.00

Standard No:	DB31/T 526-2011
Document status:	VALID
Title in English:	Chinese restaurant kitchen management regulations in the catering industry
Title in Chinese:	餐饮业中餐厨房管理规范
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2011-08-03
Implemented on:	2011-11-01
ICS Classification:	03.100.50-Production. Production management
Chinese Classification:	A01-Technical Management
Professional Classification:	DB-Provincial Standard
Related Keywords:	chinese restaurant kitchen management regulations catering industry catering industry introductionthis document chinese-style kitchen operations effective management systems
Related Topics:	Catering Catering Management System Pour the meal meal plan summer dining FDA meal Catering industry Catering industry Chinese version of quilt Chinese food Chinese restaurant medical catering Catering Management System Catering index Catering pesticides Degree Catering System Tableware sampling db31/t 539-2011

本标准规定了上海市餐饮业中餐厨房管理基本要求和厨房设计装修、厨房设备配置、厨房安全管理、厨房食品加工供应卫生管理、厨房出品管理、厨房成本管理等方面的要求。
本标准适用于上海市餐饮业中餐企业的厨房管理。

Introduction

This document provides guidelines for the management of Chinese-style kitchen operations within the catering industry. It outlines specific requirements and best practices related to food preparation, hygiene, safety, and operational efficiency. The content covers various aspects including personnel training, equipment maintenance, waste disposal, and compliance with health and safety regulations. It also addresses the organization of work processes, storage conditions, and the use of appropriate materials and tools. The document aims to ensure consistency and quality in food service while promoting a safe and healthy working environment. It includes procedures for monitoring and evaluating performance, as well as measures for continuous improvement. The information is structured to assist establishments in implementing effective management systems tailored to the unique characteristics of Chinese cuisine preparation.

*** Please note: This description may not be accurate, please refer to the official documentation.

More samples: JJG 21-2008 DL/T 5154-2012 DL/T 368-2010

Sample only — not a preview of DB31/T 526-2011