GOST 32691-2014 Public catering service Method of elaborating and approving of house specialties at public catering enterprises《公共餐饮服务公共餐饮企业特色菜的详细说明和认证方法》.pdf

上传人：sumcourage256 文档编号：774210 上传时间：2019-01-21 格式：PDF 页数：16 大小：567.32KB

下载相关举报

GOST 32691-2014 Public catering service Method of elaborating and approving of house specialties at public catering enterprises《公共餐饮服务公共餐饮企业特色菜的详细说明和认证方法》.pdf_第1页

第1页 / 共16页

第2页 / 共16页

第3页 / 共16页

第4页 / 共16页

第5页 / 共16页

点击查看更多>>

资源描述

1、 , () INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION (ISC) 32691 2014 2015 32691 2014 II , - 1.092 . - 1.22009 . -, . , , , 1 - ( ) 2 3 , (- 18 2014 . 66-) : ( 3166) 00497 ( 3166) 00497 AM BY KG RU 4 27 2014 . 458- 326912014 1 2016 . 5 539962010 6 32691 2014 III - , . () - - . ,

2、 , 2015 -, - 32691 2014 IV 1 . 1 2 1 3 . 1 4 . 2 5 () 2 6 () . 3 7 () 4 8 () 6 9 . 7 () () . 8 . 9 32691 2014 1 Public catering service. Method of elaborating and approving of house specialties at public catering enterprises 2016 01 01 1 - () . , - () , - . 2 : 303902013 . , - . 319852013 . 31986201

3、2 . 319872012 . . , 319882012 . 54377 . - , 1 , - . (), - () . , , , , . 3 31985, 31986, 31987, 31988, : 3.1 (): (), - () . 32691 2014 2 () , , - (), , , , . - () , . 3.2 (): (), () , () . () (). 3.3 (): , ( ), , - . , , . . 4 4.1 () , , , , -, ( ), . 4.2 () - () , () , , . () . 4.3 . 4.4 , () -. ,

4、-, , , - 1. 4.5 () : - ; - , - ; - , -, ; - ; - ( ). 5 () 5.1 () , 5.1.1 5.1.9. 5.1.1 () , , - , . 5.1.2 -, , , , . ., . 5.1.3 - (). 5.1.4 () , : - () -; 32691 2014 3 - () () , - ; - ( (); - . 5.1.5 / 5.1.4 : - ( ) (); - () , , () ; - , ; - ( %). 5.1.6 (). 5.1.7 300 , , 2 30 . 5.1.8 () - , (), , . 5

5、.1.9 (). 5.1.10 () . 5.1.8. 5.2 () 31986, - - , , , . 5.3 () 1, , . 5.4 2, , -, , - 3, -, . 6 () 6.1 () -4, , . 6.2 , (). 6.3 () () , . 6.5 ( ), . 6.6 -, , . ( -). 6.7 () - , , , , , 1 2 2 3 3 4 4 3, 5 32691 2014 4 ; , - 31988. 7 () 7.1 () : - () () . - , , . , , 31988; - (); - () ( , -); - ( ) ( -); - ; - ; - (); - (); - (); - ; - ( ); - ( ); - - (), - ; - , , ; - . 7.2 13 (1-3 ) 510 (510 ) , ,

展开阅读全文

猜你喜欢

ETSI TS 101 811-3-2-2004 Broadband Radio Access Networks (BRAN) HIPERLAN Type 2 Conformance testing for the packet based convergence layer Part 3 IEEE 1394 Service Specific Converg_1.pdf

ETSI TS 101 811-3-3-2004 Broadband Radio Access Networks (BRAN) HIPERLAN Type 2 Conformance testing for the packet based convergence layer Part 3 IEEE 1394 Service Specific Converg.pdf

ETSI TS 101 811-3-3-2004 Broadband Radio Access Networks (BRAN) HIPERLAN Type 2 Conformance testing for the packet based convergence layer Part 3 IEEE 1394 Service Specific Converg_1.pdf

ETSI TS 101 811-4-1-2003 Broadband Radio Access Networks (BRAN) HIPERLAN Type 2 Conformance testing for the packet based convergence layer Part 4 IEEE 1394 Bridge Layer Sub-part 1 .pdf

ETSI TS 101 811-4-1-2003 Broadband Radio Access Networks (BRAN) HIPERLAN Type 2 Conformance testing for the packet based convergence layer Part 4 IEEE 1394 Bridge Layer Sub-part 1 _1.pdf

ETSI TS 101 811-4-2-2003 Broadband Radio Access Networks (BRAN) HIPERLAN Type 2 Conformance testing for the packet based convergence layer Part 4 IEEE 1394 Bridge Layer Sub-part 2 .pdf

ETSI TS 101 811-4-2-2003 Broadband Radio Access Networks (BRAN) HIPERLAN Type 2 Conformance testing for the packet based convergence layer Part 4 IEEE 1394 Bridge Layer Sub-part 2 _1.pdf

ETSI TS 101 811-4-3-2003 Broadband Radio Access Networks (BRAN) HIPERLAN Type 2 Conformance testing for the packet based convergence layer Part 4 IEEE 1394 Bridge Layer Sub-part 3 .pdf

ETSI TS 101 811-4-3-2003 Broadband Radio Access Networks (BRAN) HIPERLAN Type 2 Conformance testing for the packet based convergence layer Part 4 IEEE 1394 Bridge Layer Sub-part 3 _1.pdf

GOST 32691-2014 Public catering service Method of elaborating and approving of house specialties at public catering enterprises《公共餐饮服务 公共餐饮企业特色菜的详细说明和认证方法》.pdf

GOST 32691-2014 Public catering service Method of elaborating and approving of house specialties at public catering enterprises《公共餐饮服务公共餐饮企业特色菜的详细说明和认证方法》.pdf