Chinese food

Chinese food, Total:65 items.

The international standard classification for "Chinese food" includes: Production. Production management , Installations in buildings , Furniture .

The Chinese standard classification for "Chinese food" includes: Technical Management , Heat supply, air supply, air conditioning and refrigerating engineering in general , Others , Furniture products .

Group Standards of the People's Republic of China

T/GZYJNY 02-2018 Ecological catering （restaurant）
T/HNSCFX 009-2021 Basic standards for certification of traditional Chinese food nutrition caterers
T/FSAS 34-2019 Specifications for the construction and evaluation of the inspection room of Foshan's online meal ordering processing center (central kitchen, collective dining and catering unit)
T/CCBD 18-2022 Brand evaluation—Chinese cuisine styles
T/LFMCXH 007-2022 Code of Conduct for Chinese Chefs
T/SDCJ 3-2019 Chinese food gas cooking stove
T/ZSYS 0001-2021 Selection criteria for famous restaurants in Zhongshan
T/XJZJXH 0003-2024 Catering service specification for Shawan Big Plate Chicken
T/TZAS 002-2022 School centralized catering management specification
T/CCPITCSC 101-2020 Specification for service on individual dining option, serving chopsticks option and two pairs of chopsticks option in Chinese cuisine
T/NMGPRCYFD 003-2020 Group standard for nutritional meals for primary and secondary school students in Inner Mongolia
T/FJYY 001-2023 Nutritional guidelines for elementary and middle school students
T/TSSP 051-2024 Ecological?catering?（restaurant）
T/TLQA 006-2023 Off-campus centralized catering management regulations
T/NMGPRCYFD 002-2020 Group standard for nutritional meals for primary and secondary school students in Inner Mongolia
T/HDYFXH 001-2023 Restaurant“clear the plate ” Standard

Shanghai Provincial Standard of the People's Republic of China

DB31/T 526-2011 Chinese restaurant kitchen management regulations in the catering industry

Hebei Provincial Standard of the People's Republic of China

DB13/T 852-2007 Catering service standardizes Chinese food and buffet service procedures

Taiwan Provincial Standard of the People's Republic of China

CNS 11316-1987 Electroplated Coatings of Silver for Cutlery, Flat-Ware and Hollow-Ware

Jiangsu Provincial Standard of the People's Republic of China

DB3202/T 1076-2024 Technical specifications for lunch nutrition for primary and secondary school students
DB3201/T 1172-2023 Centralized catering management specifications

Guangxi Provincial Standard of the People's Republic of China

DB45/T 2232-2020 Chinese food serving chopsticks system and meal-sharing system service management norms

Professional Standard - Urban Construction

CJ/T 28-2003 Chinese cooking gas applianes
CJ/T 28-2013 Chinese cooking gas appliances

Professional Standard - Agriculture

GB 7824-1987 Chinese cooking gas appliances

Jiangxi Provincial Standard of the People's Republic of China

DB36/T 1327-2020 School centralized catering management specification
DB36/T 849-2015 Chinese restaurant service specification

廊坊市市场监督管理局

DB1310/T 281-2022 Chinese banquet service specifications

Shanxi Provincial Standard of the People's Republic of China

DB14/T 1540-2017 Chinese banquet service requirements
DB14/T 2953-2023 Canteens of centralized dining units have management regulations to prevent food waste

Hubei Provincial Standard of the People's Republic of China

DB42/T 1902-2022 Nutritional Meal Guidelines for Primary and Middle School Students

Guangdong Provincial Standard of the People's Republic of China

DB4403/T 36-2019 Nutritional Meal Guidelines for Primary and Middle School Students

Tianjin Provincial Standard of the People's Republic of China

DB12/T 914-2019 Nutritious Meal Guide for Primary and Secondary School Students

Professional Standard - Light Industry

QB/T 2383-1998 Dining Tables and Chairs

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 24821-2009 Dining tables and chairs

YU-JUS

JUS C.Z7.012-1993 Halloware for preparing food on electric cookers - Requirements and testing

British Standards Institution (BSI)

BS EN ISO 8442-3:1998 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Requirements for silver-plated table and decorative holloware
BS EN ISO 8442-4:1998 Materials and articles in contact with foodstuffs. Cutlery and table holloware. Requirements for gold-plated cutlery
BS EN ISO 8442-1:1998 Materials and articles in contact with foodstuffs. Cutlery and table holloware. Requirements for cutlery for the preparation of food
BS EN ISO 8442-2:1998 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Requirements for stainless steel and silver-plated cutlery

FI-SFS

SFS 8270-1986 In case of interpretation disputes the Finnish text applies

German Institute for Standardization

DIN EN ISO 8442-8:2001 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 8: Requirements for silver table and decorative holloware (ISO 8442-8:2000); German version EN ISO 8442-8:2000
DIN EN ISO 8442-6:2001 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 6: Lightly silver plated table holloware protected by lacquer (ISO 8442-6:2000); German version EN ISO 8442-6:2000

GSO

BH GSO 2179:2012 china tableware
OS GSO 2179:2011 china tableware
GSO 2179:2011 china tableware
GSO 2173:2011 Test methods of china tableware

SCC

BS 5314-13:1982 Specification for gas heated catering equipment-Brat pans
BS 4167-8:1969 Specification for electrically-heated catering equipment-Griddles and griddle grills
MIL MIL-B-44225-1986 BREAKFAST BAKE, THERMOSTABILIZED, TRAY PACK (NO S/S DOCUMENT)
MIL MIL-T-46G-1978 TRAY, MESS, COMPARTMENTED, STAINLESS STEEL (NO S/S DOCUMENT) (SUPERSEDING MIL-T-46F)

AT-ON

ONORM S 3005-1984 Catering equipment for large kitchens; Insertion trays
ONORM S 3010-4-1994 Commercial catering equipment - Distribution equipment -Tray slides
ONORM S 3004-1984 Catering equipment for large kitchens; distance of guide-rails (bearing trays)

RU-GOST R

GOST 18224-2013 Canned food. Second dinner dishes. Specifications
GOST 18316-2013 Canned food. First dinner dishes. Specifications
GOST ISO 8442-6-2013 Materials and articles in contact with foodstuffs. Cutlery and table holloware. Part 6. Lightly silver-plated table hollo-ware protected by lacquer. Specifications

IN-BIS

IS 10263-1982 Specification for electronically controlled single and double tray deep fryers for use in large catering establishments

Association Francaise de Normalisation

NF D29-011-6*NF EN ISO 8442-6:2001 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 6 : lightly silver-plated table holloware protected by lacquer.
NF C79-513:1981 Electrical Catering Equipment Commercial electrical bratt-pans Performance requirements
NF D29-011-8*NF EN ISO 8442-8:2001 Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 8 : requirements for silver table and decorative holloware

American Society for Testing and Materials (ASTM)

ASTM D4152-82(1993)e1 Performance Specification for Woven Institutional Dish, Huck, and Terry Bath Towel Fabrics

CN-STDBOOK

图书 A-4179 Chinese and Western Catering Service Training Course

European Committee for Standardization (CEN)

prEN 203-2-8 rev Gas heated catering equipment - Part 2-8: Specific requirements - Brat pans

Spanish Association for Standardization (UNE)

UNE 167010:2006 Restaurant services. Central kitchen requirements.