T/NXXH 038-2024 Active Group standards

T/NXXH 038-2024 Single Store Environmental Management Guidelines

Publish Date: 2024-02-28 Implement Date: 2024-03-07 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/NXXH 038-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Production, production management

Publish Date: 2024-02-28

Implement Date: 2024-03-07

Scope

Scope: This document specifies the significance of environmental management norms for single stores, the scope of management, cleaning time, and other constituent factors of the environment. This document applies to environmental management of single stores. Main technical content: 3. Terms and definitions: There are no terms or definitions that need to be defined in this document. 4. Significance: A restaurant is a place where customers enjoy food and spiritual satisfaction, so it is very important to create a hygienic, healthy, and pleasant environment. Cleaning is the main means to ensure hygiene and an important part of the daily work of the restaurant. Cleaning includes removing visible debris, dust, and killing harmful and pathogenic organisms. In addition to hygiene requirements, it is also necessary to provide customers with a dining environment that is beneficial to physical and mental health through means such as sound, color light, humidity, and greening, so that customers can enjoy a pleasant dining experience. 5. Management scope: - Pick-up area: a) operation counter, floor, and sink; b) dedicated electrical equipment. - Cold dish room: a) operation counter, floor, and sink; b) operating tools. - Warehouse: a) floor; b) walls; c) shelves. - Lobby: a) tables and seats; b) walls, lights, ceilings, air vents, and various decorations; c) restrooms; d) floor; e) condiment bottles and ashtrays. - Bar service area: a) cash register equipment; b) counter; c) floor; d) freezer. - External areas: a) the road in front of the restaurant; b) signs and billboards; c) door frames; d) glass; e) light boxes. 6. Cleaning principles: - Cleaning work should not interfere with customers, which is the highest principle of cleaning work. 7. Cleaning time: - Random cleaning: Cleaning is endless, and as long as there is free time, random cleaning must be carried out to ensure customer satisfaction. - During slow business hours: During peak business hours, people are busy s