T/NMGPRCYFD 002-2023 Conservative restaurant evaluation specifications

Scope

Main Technical Content: Table 1 Evaluation System for Sustainable Catering Enterprises **Number** **First-level Indicator Score** **Second-level Indicator Score** **Evaluation Content** **Evaluation Basis** 1 **Management** 15 **Senior Management** 3 Have senior management responsible for sustainable catering work Review relevant documents and meeting records Sustainable catering guidelines and plans 4 Have sustainable catering guidelines, targets, and plans established and implemented Review relevant documents and meeting records Sustainable catering management systems 4 Establish sustainable catering management systems Review relevant documents Sustainable catering incentives 4 Establish internal reward and punishment measures for sustainable catering Review relevant documents Sustainable catering publicity and training 2 **Catering Venues** 16 **Environment** 4 Display sustainable catering information in prominent locations: display methods, content, slogans, etc. Inspect on-site facilities, equipment, and supplies 4 Facilities and equipment comply with SB/T 10426 standards, and other requirements comply with GB/T 21084. Use energy-efficient and environmentally friendly facilities, and utensils conducive to conservation and portioning Inspect on-site environmental hygiene 4 Dining environment meets GB 16153 requirements, maintaining cleanliness of floors, walls, equipment, etc. Inspect on-site temperature 4 Comply with GB/T 21084 standards **Table 1 (continued)** **Number** **First-level Indicator Score** **Second-level Indicator Score** **Evaluation Content** **Evaluation Basis** 3 **Dishes** 25 Raw material and auxiliary material consumption management system 3 Have raw material and auxiliary material consumption management system Review relevant documents Regularly inspect inventory raw materials to avoid spoilage and waste Review inspection records

Development Information

Related Standards