招聘卫生经理_威海滨海皇冠假日酒店招聘信息-最佳东方

1. 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）

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