T/BJSCYHYXH 002-2020 Active Group standards

T/BJSCYHYXH 002-2020 Dining enterprise equipment maintenance and management technical specifications

Publish Date: 2020-05-29 Implement Date: 2020-05-29 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/BJSCYHYXH 002-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic management

ICS Name: Food industry plants and equipment

Publish Date: 2020-05-29

Implement Date: 2020-05-29

Scope

Main Technical Content: The following industry terms and definitions apply to this technical specification: 4.1 Catering Enterprises A catering enterprise refers to a food production and operation enterprise that provides food and dining venues to consumers through methods such as on-the-spot cooking, processing, commercial sales, and service-oriented labor. 4.2 Catering Enterprise Operating Sites A catering enterprise operating site refers to a catering enterprise business premises that meets the requirements of the "Catering Service Licensing Review Standards" in terms of layout, partitioning, and area. 4.3 Catering Enterprise Maintenance Service Organizations Enterprises and organizations that provide maintenance services to catering enterprises, including but not limited to maintenance service operators, manufacturers' after-sales departments, or catering enterprise maintenance departments. 4.3.1 Basic Requirements for Maintenance Service Operators 4.3.1.1 Qualifications: They should be registered with the industrial and commercial administration and meet relevant business and operational conditions such as taxation, hygiene, and fire safety. They must operate in accordance with the law. 4.3.1.2 Responsibilities: Provide on-site services, and register and file the identities and professional qualifications of on-site service personnel. They should receive professional ethics education and corresponding post-specific training to ensure their competence in maintenance service safety operations, professional skills, service skills, and quality control capabilities. 4.3.1.3 Specialized Equipment: A comprehensive set of tools, instruments, and protective gear used for disassembling and repairing gas, electrical, and refrigeration equipment. 4.3.1.4 Backup Equipment: When equipment needs to be transferred for repair, the catering enterprise must provide corresponding backup equipment to ensure uninterrupted operations. 4.3.1.5 Service Time: Inc