GB/T 16766-1997
Replaced
T/NDAS 46-2021
Active
Group standards
T/NDAS 46-2021 Network catering management standards
T/NDAS 46-2021 Network catering management standards
Price:
$ 20.00
Basic Information
Standard Code:
T/NDAS 46-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Consumer services
Publish Date:
2021-12-28
Implement Date:
2021-12-28
Scope
Scope: This document stipulates the basic requirements for online catering operations, requirements for online catering service platforms, requirements for catering service providers joining the platform, delivery service requirements, supervision and management requirements, credit management requirements, and food safety emergency management requirements; this document applies to the management and supervision of online catering operations. Main technical content: 1. Chapter 3: Terms and Definitions To facilitate the understanding and implementation of the standard, this chapter provides terms and definitions for online catering service platforms, catering service providers joining the platform, and terms such as food, food safety, food additives, food processing areas, cleaning operation areas, dedicated rooms, foodborne diseases, and food safety incidents. 2. Chapter 4: General Requirements This chapter mainly stipulates requirements from the perspectives of fairness principles, qualifications for online catering service providers joining the platform, requirements for online catering service platforms, and qualification requirements for delivery personnel. 3. Chapter 5: Building Site and Layout Requirements This chapter stipulates the requirements for the building site and layout of online catering providers, including site selection and environment, design and layout, and building structure. 4. Chapter 6: Facility and Equipment Requirements This chapter stipulates requirements for water supply facilities, drainage facilities, cleaning and disinfection facilities, personal hygiene facilities and restrooms, lighting facilities, ventilation and smoke extraction facilities, cold storage facilities, and processing and production equipment. 5. Chapter 7: Production and Processing Requirements This chapter stipulates requirements for catering processing personnel, raw material procurement, transportation and storage, and technical processes. 6. Chapter 8:
Development Information
Related Standards
GB 5296.1-1997
Replaced
GB 5296.1-1997 Instructions for use of products of consumer interest—General principles
GB/T 18760-2002
Replaced
GB/T 18760-2002 Methods and requirements of after-sale services of consumer goods
GB/T 5296.6-2004
Replaced
GB/T 5296.6-2004 Instructions for use of products of consumer interest—Part 6:furniture
SB/T 10400-2006
Active
SB/T 10400-2006 Supermarket shopping environment
GB/T 5296.5-2006
Replaced