• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 包吃包住
• 员工生日礼物
• 人性化管理

  
PersonalHygiene个人卫生
 
Implement: 
实施：
Critical Control Points System 
Control system procedures 
Evaluation of correctiveactions 
Staff medical records updatingsystem 
关键点控制系统
控制系统程序
纠正措施的评估
员工医疗记录更新系统
 
Ensure: 
确保：
Hand wash basins are availablenear each work area 
Staff wash their handsthoroughly and as often as necessary 
 
Staff report all illnesses anddo visit the doctor 
Excessive jewellery are not tobe worn in the kitchen 
Uniform to be changed at leaston a daily basis 
All infections on the hands ofthe employees are covered 
Hair should always be clean andtidy and chefs to wear headgear 
Smoking is prohibited in thekitchen 
To keep changing rooms in cleanand tidy condition 
To carry out training inhygiene food preparation practices 
每个工作区域附近都配备洗手盆
员工视必要性经常彻底清洗双手
员工报告所有疾病并的确去看医生
厨房员工不佩戴过多首饰
制服至少每天更换一次
员工手部的所有感染均应包扎
头发应始终保持干净整洁，厨师应佩戴帽子
厨房中禁止吸烟
保持更衣室干净和整洁
进行食品制备卫生规范的培训
 
Report to: 
汇报关系：
 Human Resources Director and Division 
Heads for all matters relatedto the staff hygiene 
向人力资源总监和部门汇报
向所有与员工卫生相关事务的负责人汇报
 
2. Premises 场地
 
Implement: 
实施：
Critical control points 
F&B and Engineeringpreventive maintenance list 
Action plan rectification 
关键控制点
餐饮和工程部维修保养清单
行动计划整改
 
 
Ensure: 
确保：
As per the IHG FSMS booklet 
参照IHG食品安全管理系统手册
 
Report to: 
汇报关系：
Director of Engineering for allmatters related to maintenance of equipment 
Executive Chef for all mattersrelated to kitchen bad practices 
Chief Steward for all mattersrelated to kitchen cleanliness 
与设备维修保养相关的所有事务，向工程总监汇报
与厨房违规行为相关的所有事务，向行政总厨汇报
与厨房清洁相关的所有事务，向总管事汇报
 
3. Deliveryand Storage 交货与货物存放
 
Implement: 
实施：
Tracking system for control ofsupplier operating licenses 
Daily checklist by shift forchiller temperature control 
Control of dry store foodrotation 
控制供应商操作许可证的跟踪系统
冷库温度控制的每日轮班检查表
干货存储周转的控制
 
Ensure: 
确保：
Specification / quality /delivery records for perishable food items 
Items to be removed fromdelivery packaging and transferred in washable containers 
Sufficient and well maintainedrefrigeration equipment functioning at correct temperatures 
Daily spot check on storageconditions and holding temperatures 
Food stock rotation practicesare adhered to 
易腐食品的规格/质量/交货记录
除去物品的交货包装，转移到可清洗的容器中
充足和妥善保养的冷冻设备，以正确的温度运作
每日抽查储存条件和保持的温度
遵守食品存货周转规范
 
Report to: 
汇报关系：
Purchasing Manager for allmatters related to suppliers storage and receiving 
Executive Chef for all mattersrelated to quality of food items received 
Director of Engineering for allmatters related to refrigeration system 
与供应商存储和收货相关的所有事务，向采购经理汇报
与收到食品的质量相关的所有事务，向行政总厨汇报
与制冷系统相关的所有事务，向工程总监汇报
 
 
 
4. Preparation and storage 食品的制备和储藏
 
Implement: 
实施：
Cooking control points 
Storage control points 
Serving control points 
烹饪控制点
储藏控制点
供应控制点
 
Ensure: 
确保：
Segregation of all raw andcooked food procedures are strictly observed 
To carry out sanitizing /disinfection procedures 
Temperature and time controlsare in place to ensure all cooking is thorough and properly carried out 
To ensure rapid chilling aftercooking 
Appropriate holding for at hottemperatures until serving 
Food not consumed must bedisposed of immediately
严格遵守所有生食和熟食分离的程序
执行消毒/杀菌程序
落实温度和时间控制，确保所有烹饪均得到彻底、正确的实施
确保烹饪后的迅速冷却
在供应前适当的高温保温
残余食物必须被立即处理
 
Reportto: 
汇报关系：
Executive Chef for all mattersrelated to food preparation 
Chief Steward for all mattersrelated to cleanliness and sanitation of equipment and utensils 
与食品制备相关的所有事务，向行政总厨汇报
与设备和器具的清洁和卫生相关的所有事务，向总管事汇报
 
5. Cleaning 清洁
 
Implement:
实施：
Regular tour of the house withExecutive Chef / Chief Steward and Duty Engineer 
Monthly Hygiene Committee toreview minutes and outstanding issues 
Dishwashing control points 
与行政总厨/总管事和值班工程师定期巡视酒店
每月一次卫生委员会回顾会议记录和未解决的问题
洗碗控制点
 
Ensure:
确保：
Sanitation / Disinfection ofall critical surfaces and utensils 
Correct concentration forchemical products 
Application of correct chemicalfor correct use 
Items protected fromcontamination after disinfection 
Suitable methods are used tomake sure that cleaning is effective 
To check the temperature ofwash and rinse 
All equipment used for cleaningare to be hygienically stored 
Cleaning products are to besafely stored away from food 
Cleaning products must beproperly labeled and identified 
所有关键的表面和器具的消毒/杀菌
化学品的正确浓度
正确使用正确的化学品
 
物品杀菌后避免污染
使用适当的方法确保清洁有效
检查清洗和冲洗的温度
所有用于清洁的设备应卫生地存放
清洗产品应远离食品安全存放
清洗产品必须有正确的标签能被适当识别
 
Report to: 
汇报关系：
Chief Steward for all mattersrelated to cleanliness of the food production 
Chemical Supplier for allmatters related to chemical handling 
与食品加工的清洁有关的所有事务，向总管事汇报
与化学品处理有关的所有事务，向化学品供应商汇报
 
 
6. Training 培训
 
Implement:
实施：
Involvement in Food Safetytraining for food handlers 
Evaluation of efficiency oftraining from chemical supplier 
参与食品加工人员的食品安全培训
评估化学品供应商所提供培训的效果
 
Ensure:
确保：
Participation of all staff tothe Food Safety training 
Full respect of Food Handlingbest practices 
所有员工参加食品安全培训
全面遵守食品加工的最佳实践
 
Reportto: 
汇报关系：
Training Manager for allmatters related to the content of the training 
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