T/HNSCFX 006-2021 Active Group standards

T/HNSCFX 006-2021 Professional standard for cooks, bakers, and catering service technicians in Henan Province

Publish Date: 2021-03-12 Implement Date: 2021-03-12 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/HNSCFX 006-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2021-03-12

Implement Date: 2021-03-12

Scope

Main Technical Content: 1. Scope: This document specifies the professional ethics, professional competence, technical standards, compensation and protection, and labor-management relations for professional technicians in the cooking, pastry, and catering service industries in Henan Province. This document applies to professional technicians engaged in cooking, pastry, and catering services within Henan Province. 2. Normative Reference Documents: This document does not refer to any normative documents. 3. Terms and Definitions: The following terms and definitions apply to this document: 3.1 Cooking Professional Technicians: Technicians who use traditional and modern processing and cooking techniques to prepare various dishes and pastries from various raw materials. 3.2 Pastry Professional Technicians: Technicians who use traditional and modern processing techniques to make various noodles and pastries from various grains and raw materials. 3.3 Catering Service Professional Technicians: Technicians who provide on-site dining and banquet services in various catering enterprises. 4. Professional Ethics: 4.1 Love the motherland, the people, socialism, and the culinary profession. 4.2 Comply with laws and regulations such as the Food Law, the Food Hygiene Law, the Food Safety Law, the Supervision and Management Measures for Food Safety in Online Catering Services, the Environmental Protection Law, the Wildlife Protection Law, and the Catering Industry Hygiene Standards. 4.3 Pursue excellence in professional skills, continuously learn and improve, inherit and innovate, and keep pace with the times. 4.4 Respect teachers and apprentices, study and improve skills, and pass on knowledge. 5. Professional Competence: 5.1 Maintain physical health through regular exercise and avoid working during periods of infectious diseases. 5.2 Master the basic theories of Chinese culinary ingredients, cooking, pastry, catering services, and management, and grasp th