T/NMGPRCYFD 10-2024 Efficient catering unit evaluation specifications

Scope

Main Technical Content: The general content of the evaluation of economical catering includes seven first-level indicators and 25 second-level indicators in the aspects of management, catering venues, dishes, service, waste, takeout/group meals/buffets, and preventing food waste. The corresponding evaluation content is specified in Table 1. **Table 1: Evaluation System for Economical Catering Units** **Serial Number** **First-level Indicator Score** **Second-level Indicator Score** **Evaluation Content** **Evaluation Basis** 1 **Management** 15 **Senior Management** 3 There are senior managers responsible for economical catering work. - Review relevant documents and meeting records. - Check the formulation and implementation of economical catering policies, goals, and plans. - Review relevant documents. - Establish management systems related to economical catering. - Review relevant documents. - Establish internal reward and punishment measures for economical catering units. - Review relevant documents. - Provide publicity and training related to economical catering and regularly organize promotional activities. 2 **Catering Venues** 15 **Environment** 3 Display information on economical catering in conspicuous locations: display methods, content, and slogans. - Inspect on-site facilities, equipment, and supplies. - Ensure facilities comply with SB/T 10426 and other requirements in GB/T 21084. Use energy-efficient and environmentally friendly facilities and utensils conducive to saving and portioning. - Check environmental hygiene on-site. - Ensure dining environments meet GB 37487 requirements and maintain cleanliness of floors, walls, and equipment. - Check on-site temperature. 3 **Dishes** 18 **Raw Material and Auxiliary Material Consumption Management System** 3 Review relevant documents and conduct regular inspections. - Regularly check inventory to avoid spoilage and waste. - Review

Development Information

Related Standards