1.Establish food safety culture, and to ensure the foodsafety standards are executed;
在各个部门的协作下建立良好的食品安全文化,确保食品安全标准得以执行;
2. Implements and follow HACCP system and implement correct Hygiene andSafety Standards especially in Hazardous and first risk area such as: Coldkitchen, fruit room, commissary kitchen, receiving area.
实施及遵照HACCP系统执行正确的卫生和安全标准,特备是以下区域:冷菜厨房,水果 储存区域,厨房库房,收货区域
3. set up a food safetystandards According to the national regulation, FDA for Shanghai municipality
按照上海食品安全管理局规定设立食品安全标准;
4.To ensure the foodhygiene standards executed ,Especiallyfood temperature control, personal hygiene, the storage of raw materials andfood production process;
确保食品卫生标准在酒店得以执行,尤其是食品温度的控制,个人卫生,原材料的储存及食品的制作过程;
5.To superviseinsecticidal services;
监督和建议杀虫服务公司的服务;
6.Ensure that all securitypolicies are enforced, formulate and supervise safety inspection, minimize thepossibility of accidental injury;
确保所有的安全政策得以执行,制定并监督安全检查,将意外伤害的可能性降到最低;
7.Assists with thestrategic direction for the departments of responsibility and proactivelyconveys guidelines for staff that shapes the unparalleled standards expected;
善于给予员工正确的指导,以达到酒店或者部门的标准;
8.Ensures all functionareas are kept clean and in proper condition to provide a safe workingenvironment for employees;
确保所有厨房区域的清洁卫生,给员工提供一个舒适的工作环境;
9.Provide food safetytraining, Let the employees understand the danger in the present work;
组织经理和员工进行安全培训,让员工了解工作中存在的危险;
10.Creates an encouragingatmosphere that stimulates and motivates employees to acceptable levels ofturnover, absenteeism, and promotions;
营造良好的氛围鼓励员工积极努力工作;
11.Good communication withgovernment departments, finish the work in accordance with the requirements ofthe government;
与政府部门有良好的沟通,按照政府的要求完成工作;
12.Food safety standardwork;
食品安全工作达标;
13.To coordinate withrelated departments;
做好与相关部门配合工作;
14.Assist the chef to dofood safety work and procedures;
协助总厨做好食品安全工作;
15.To complete the foodsafety work in accordance with the requirements of the government;
按照政府的相关要求完成食品安全工作;
16.To develop and formulatefood safety policy and procedures, will be issued to the relevant departmentsunder the specific requirements;
制定和履行食品安全政策,将具体要求下达到相关部门;
17.To develop food safetyinspection and self-audits system to ensure maxim assurance
制定食品安全自我检查制度;
18.To conduct food safetytraining for all new associates as well as daily checks and reminders.
为新员工及涉及日常工作的员工进行食品安全培训;
19.Daily spot checks onfood, kitchen and all related food areas
落实食品和厨房区域每日抽查;
20.Major parties and important guests food monitoring;
重大宴会及重要客人食品监控;
21.Pay attention to theInternet or the news gathering food safety incident, the important content ofthe hotel main leadership.
注意上网或新闻收集食品安全事件,重要内容通报给酒店主要领导.
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