Enterprise green cafeteria standards A1 prerequisites A1.1 Strictly abide by national laws and regulations on environmental protection, energy conservation, health, epidemic prevention, food, fire, planning, etc., and all licenses are complete and qualified. A1.2 The highest manager of the cafeteria must appoint a person (green representative) is responsible for the creation of the enterprise's green canteen task, the cafeteria has a green work plan, a clear environmental goals and action measures, sound rules and regulations on public **** safety, food safety, energy saving, environmental protection, and constantly updated and developed, the cafeteria managers regularly check the realization of the objectives and the implementation of the rules and regulations. A1.3 The canteen has a training program on public **** safety, food safety and environmental protection, with full participation of all staff, to raise the awareness of staff on safety and environmental protection; the person in charge of creating a green canteen must participate in the training and education on safety and environmental issues.A1.4 The guest activity area encourages and guides the customers to engage in green consumption by means of notices and publicity boards to make the customers care about the green actions. After the cafeteria is awarded "Green Cafeteria", the plaque must be placed in a conspicuous place. A1.5 Documentation related to the establishment of green canteens is available. A2 Water Conservation A2.1 Actively introduce new water-saving equipment, take various water-saving measures and strengthen the recycling of water resources. A2.2 The total amount of water consumed in the canteen is registered at least once a month. The amount of water per flush in the toilet compartment, the flow rate of water per minute from the faucet, the flow rate of water from the bathtub faucet, the amount of water used in the urinal, and the amount of water used in the dishwasher, etc., have clear standards and are enforced. A2.3 The main sources of water consumption in the cafeteria are guest rooms, kitchen cleaning and tableware washing. All major departments should have quota standards and accountability for water consumption. A2.4 Cafeteria water consumption should be monitored at least once a month, a water metering system should be established, and the water consumption status should be recorded and analyzed. A2.5 Leakage of water from faucets is strictly prohibited. A3 Energy management A3.1 The canteen should have energy management system report, do electricity balance monitoring at least once a year, and each main department has electricity and coal (oil) energy consumption quota and responsibility system.A3.2 Ventilation, refrigeration and heating equipments should be strengthened for daily maintenance and cleaning management, and be equipped with monitoring system, and sealing condition of refrigerator and windows should be inspected every year, and inspection report should be written. A3.3 Sound energy-use metering system for canteens.A3.4 Actively adopt new energy-saving technologies, and enterprises with conditions should use reusable energy (solar heating devices, geothermal heat, etc.) systems. A4 Environmental protection A4.1 Canteen sewage discharge, boiler smoke and dust emissions, waste hot gas emissions, kitchen air pollutant emissions, noise control to meet the relevant national standards. A4.2 Bathing and washing products do not contain phosphorus and are used and dosed correctly to minimize the impact on the environment. A4.3 Refrigerators, air conditioners, water chillers and other environmentally friendly equipment and supplies are actively used. A4.4 Indoor greening is in harmony with the environment, no pollution from decoration, and the air quality meets national standards. A4.5 The greening coverage rate of outdoor greenable land reaches 100%. A5 Garbage management A5.1 The cafeteria should control and manage the garbage through garbage classification, recycling and reducing the amount of garbage.A5.2 The cafeteria establishes garbage classification and collection equipment for recycling, and the staffs are able to classify the garbage according to the refined standards.A5.3 The cafeteria should have a good classification of the garbage for the customers. A5.3 Customers are well sensitized to separate garbage. A5.4 There is a special storage place for hazardous waste such as waste batteries. A6 Green Rooms A6.1 There is a non-smoking guest room floor (small non-smoking building). A6.2 Disposable guest products such as toothbrushes, combs, small soaps, slippers, etc. and guest cotton fabrics such as towels, pillowcases, bedsheets, yukata, etc. in rooms are replaced according to the wishes of the customers, and the number of times of laundering is reduced. a6.3 Packaging used for daily living and sanitary ware in the guest rooms is changed (by using biodegradable materials), simplified, or canceled. A6.4 Place green plants that are beneficial to the human body. A6.5 Supply clean drinking water. A6.6 Adequate lighting in the guest rooms, a good fresh air system, no odor, no noise in the closed state, all pollutants and harmful gas detection are in line with national standards. A7 Green Dining A7.1 The restaurant has a smoke-free area, with smoke-free signs. A7.2 There is a good ventilation system in the restaurant, without the smell of fumes. A7.3 Ensure the sale of quarantine-qualified meat food, strict vegetables, fruits and other raw materials import channels to ensure food safety. Notice boards for outsourced raw materials are set up in prominent positions in the halls, indicating the name of the main raw materials, supplier, telephone number, quality inspection status, time of purchase, shelf life, place of origin, etc. A7.4 Actively adopt green food, organic food and harmless vegetables. A7.5 Not to sell wild protected animals whose sale is prohibited by the state. A7.6 Formulate green service specifications, advocate green consumption, and provide leftover food packing service, wine storage and other services. A7.7 Not using disposable foaming plastic tableware and disposable wooden chopsticks, and actively reducing the use of disposable towels. A7.8 men's and women's separate restrooms in the restaurant, clean and odorless, restroom area and toilet space and restaurant area into the right proportion, bathroom supplies complete and in line with environmental requirements. A8 canteen management A8.1 canteen should establish an effective environmental management system. A8.2 The canteen shall establish an active and effective prevention and management system for public **** safety and food safety. A8.3 The canteen shall establish the purchaser and supplier monitoring system, and try to use green food and environmental protection products. A8.4 The cafeteria actively adopts green design. A8.5 The cafeteria's green action is positively endorsed by the society, and the comprehensive satisfaction rate of customers to the cafeteria reaches more than 80%. Reference quality: canteen contracting company