T/HNJC 001-2020 Active Group standards

T/HNJC 001-2020 Restaurant and hotel enterprises' guidelines for resuming operations and managing COVID-19 prevention and control measures

Publish Date: 2020-03-09 Implement Date: 2020-03-15 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/HNJC 001-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Health

ICS Name: Integrated services

Publish Date: 2020-03-09

Implement Date: 2020-03-15

Scope

Scope: This standard stipulates the basic requirements for the resumption of operations of catering enterprises and hotel restaurants during the prevention and control of the COVID-19 pandemic, including personnel management, management of business premises, management of operating equipment, management of business services, food safety management, and prevention and control publicity management. This standard applies to the prevention and control of the COVID-19 pandemic during the resumption of operations of catering enterprises and hotel restaurants. Main technical content: 1. Scope 2. Normative reference documents 3. Terms and definitions 4. Basic requirements 5. Personnel management 6. Management of business premises 7. Management of operating equipment 8. Management of business services 9. Food safety management 10. Prevention and control publicity management 11. Other matters