0 天津市团体标准 T/TJCA001–2020代替T/TJCA001–2019 团餐服务管理规范 Specificationofserviceandmanagementforgroupcatering 2019年07月30日发布 2019年08月01日实施 全国团体标准信息平台 全国团体标准信息平台 0天津市烹饪协会 全国团体标准信息平台 全国团体标准信息平台 1 目录 1总则...........................................................................................................................................................3 1.1背景与意义....................................................................................................................................3 1.2标准的管理....................................................................................................................................3 1.3适用范围........................................................................................................................................4 1.4规范性引用文件............................................................................................................................4 2术语和定义................................................................................................................................................5 2.1团餐5 2.2团餐服务提供者............................................................................................................................5 2.3团餐供应商....................................................................................................................................5 3通用要求....................................................................................................................................................5 3.1资质5 3.2合同管理........................................................................................................................................6 3.3团餐供应商管理............................................................................................................................6 3.4场所及设施设备............................................................................................................................6 3.5原料控制........................................................................................................................................6 3.6加工制作........................................................................................................................................6 4建筑场所与布局........................................................................................................................................7 4.1餐厅选址........................................................................................................................................7 4.2设计与布局....................................................................................................................................7 4.3建筑结构........................................................................................................................................7 5设施设备....................................................................................................................................................7 5.1供水设施........................................................................................................................................7 5.2排水设施........................................................................................................................................7 5.3清洗消毒保洁设施........................................................................................................................8 5.4个人卫生设施和卫生间................................................................................................................8 5.5照明设施........................................................................................................................................8 5.6通风排烟设施................................................................................................................................8 5.7库房及冷冻（藏）设施................................................................................................................8 5.8加工制作设备设施............................................................................