DB31/T 1222-2020 餐饮服务单位分餐制管理规范

DB31/T1222—2020

目次

前言................................................................................II

1范围..............................................................................1

2规范性引用文件....................................................................1

3术语和定义........................................................................1

4基本要求..........................................................................2

5分餐模式..........................................................................2

5.1分派式........................................................................2

5.2位上式........................................................................2

5.3公筷公勺自取式................................................................2

5.4自助餐式......................................................................2

6分餐服务..........................................................................2

6.1通用要求......................................................................2

6.2分餐要求......................................................................2

6.2.1分派式....................................................................2

6.2.2位上式....................................................................3

6.2.3公筷公勺自取式............................................................3

6.2.4自助餐式..................................................................3

7分餐保障..........................................................................3

7.1制度建设......................................................................3

7.2流程构建......................................................................3

7.3菜品开发......................................................................3

7.4场所保障......................................................................3

7.5餐具保障.......................................