• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 包吃包住
• 节日礼物
• 领导好
• 帅哥多
• 美女多

Personal Hygiene 个人卫生
 
Implement:
实施：
Critical Control Points System
Control system procedures
Evaluation of corrective actions
Staff medical records updating system
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 available near each work area
Staff wash their hands thoroughly and as often as necessary
 
Staff report all illnesses and do visit the doctor
Excessive jewellery are not to be worn in the kitchen
Uniform to be changed at least on a daily basis
All infections on the hands of the employees are covered
Hair should always be clean and tidy and chefs to wear headgear
Smoking is prohibited in the kitchen
To keep changing rooms in clean and tidy condition
To carry out training in hygiene 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 related to 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 Engineering preventive 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 all matters related to maintenance of equipment
Executive Chef for all matters related to kitchen bad practices
Chief Steward for all matters related 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. Delivery and Storage 交货与货物存放
 
Implement:
实施：
Tracking system for control of supplier operating licenses
Daily checklist by shift for chiller temperature control
Control of dry store food rotation
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 from delivery packaging and transferred in washable containers
Sufficient and well maintained refrigeration equipment functioning at correct temperatures
Daily spot check on storage conditions and holding temperatures
Food stock rotation practices are 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 all matters related to suppliers storage and receiving
Executive Chef for all matters related to quality of food items received
Director of Engineering for all matters 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 and cooked food procedures are strictly observed
To carry out sanitizing / disinfection procedures
Temperature and time controls are in place to ensure all cooking is thorough and properly carried out
To ensure rapid chilling after cooking
Appropriate holding for at hot temperatures until serving
Food not consumed must be disposed 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
 
Report to:
汇报关系：
Executive Chef for all matters related to food preparation
Chief Steward for all matters related 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 with Executive Chef / Chief Steward and Duty Engineer
Monthly Hygiene Committee to review 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 of all critical surfaces and utensils
Correct concentration for chemical products
Application of correct chemical for correct use
Items protected from contamination after disinfection
Suitable methods are used to make sure that cleaning is effective
To check the temperature of wash and rinse
All equipment used for cleaning are to be hygienically stored
Cleaning products are to be safely stored away from food
Cleaning products must be properly 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 matters related to cleanliness of the food production
Chemical Supplier for all matters 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 Safety training for food handlers
Evaluation of efficiency of training 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 to the Food Safety training
Full respect of Food Handling best 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
 
Report to:
汇报关系：
Training Manager for all matters related to the content of the training
Executive Chef for all matters related to non-participation of food production staff
Chief Steward for all matters related to Chemical Supplier training
与培训内容有关的所有事务，向培训经理汇报
与不参加培训的食品加工员工有关的所有事务，向行政总厨汇报
与化学品供应商培训有关的所有事务，向总管事汇报
 
7. Document and Control 文档和控制
 
Implement:
实施：
Weekly checklist for Food Preparation / Storekeeper / Cost Control / Stewarding / Food Production
Monthly Food Safety Training report
Monthly Food Lab Test report
Chemical Supplier Group Audit report
食品制备/仓库管理员/成本控制/管事/食品加工的每周检查清单
食品安全培训月度报告
食品实验室检测月度报告
化学品供应商集团审计报告
 
Ensure:
确保：
Top management is fully aware of high risk areas for food-borne illnesses
Recommendation for future improvement
High confidentiality from internal results
Full integrity in carrying the Audits
最高管理层充分意识到可能引发食源性疾病的高风险领域
今后改进的建议
内部结果的高度机密性
实施审计过程中的充分诚信
 
Report to:
汇报关系：
Monthly, summary of Food Safety Management Program Checklist to / GM/ RM / DOFB / Executive Chef)
Monthly, Minute of the Food Hygiene Committee Meeting to Resident Manager (copy RM / DFB / Executive Chef / DOE / DOHR/ Director of Finance
每月将食品安全管理计划检查清单总结报告给总经理/驻店经理/餐饮总监/行政总厨
每月将食品卫生委员会会议记录报告给驻店经理（抄送驻店经理/餐饮总监/行政总总厨/工程总监/人力资源总监/财务总监）
aCCOUNTABILITY责任范围
Number of employees supervised –
管理的员工
Direct    Food and Beverage Service and Kitchen  
Indirect      NA
直接下属          餐饮服务及厨房员工
非直接下属     不适用
 
Annual Operating Profit/Payroll Budget –
年度营业利润/工资预算 -
Food and Beverage
餐饮
 
Key Metrics –
关键测评指标
HACCP
危害分析与关键控制点
FSMS
食品安全管理体系
 
Decision Making Responsibilities (Decision Rights) –
决策职责（决策权）-
Matters pertaining to food safety and hygien
与食品安全和卫生相关的事务
 
KEY RELATIONSHIPS主要关系
 
Key Internal Relationships – 主要内部关系
Hotel Employees 酒店员工
Key External Relationships – 主要外部关系
Interacts with FDA, and other government related to food safety. 美国食品和药物管理局及其他与食品安全相关的政府部门。
QUALIFICATIONS AND REQUIREMENTS 任职要求
Required Skills –
技能要求
Full knowledge of local hygiene laws and rules.
Detailed knowledge about HACCP and FSMS.
充分了解本地的卫生法律和法规
详细了解危害分析与关键控制点（HACCP）和食品安全管理体系（FSMS）
 
Qualifications
资历
Minimum 2 years work experience as Hygiene Manager
Good practical, operational and adequate administrative skills
最少两年担任卫生经理的工作经验
良好的实际经营和充足的行政管理技能
 
Experience
工作经验
2 years related experience, including supervisory experience, or an equivalent combination of education and experience
两年相关经验，包括监管经验，或同等的教育和工作经历的结合。

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