T/SRCA 01-2017 Active Group standards

T/SRCA 01-2017 Management Regulations for Small Catering Outlets

T/SRCA 01-2017

Publish Date: 2017-10-18 Implement Date: 2017-10-01 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/SRCA 01-2017

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Other

Publish Date: 2017-10-18

Implement Date: 2017-10-01

Scope

Main technical content: Eating healthily and safely is related to the happiness index of the general public. The catering industry is the last line of defense in the food safety chain. After being handled by catering operators, food is directly consumed by consumers. For thousands of years, catering operators have maintained their brands by exercising strict control based on their conscience and ethical standards. In terms of quantity, small catering shops account for 80% of China's catering industry. Small catering shops refer to those that provide consumers with catering products, dining venues, and facilities through means such as on-the-spot production and processing, commercial sales, and service labor, with a business area of less than 150 square meters (including 150 square meters) or seating for fewer than 75 people. This includes small restaurants, beverage shops, and on-site preparation and sales shops that have obtained the "Food Business License", "Industry and Commerce Business License", and the "Shanghai Small Catering Shop Registration and Publicity Card". Such a large-scale industry has brought convenience to people's daily lives and contributed to improving their quality of life. With the development of the market economy, small restaurants have become the most active component of the catering industry. The biggest characteristics of small catering shops are low entry barriers, small business areas, simple equipment, and limited staffing, with high operational flexibility and frequent overload operation. These characteristics often lead to unsatisfactory impressions in terms of dining environment cleanliness, hygiene, and food processing safety. Therefore, how to ensure that customers can eat with peace of mind is not only about preventing food safety incidents, but also about retaining customers and ensuring the long-term prosperity of the business. From the perspective of government market supervision, it is also hoped to find an effective managem