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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 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·
进行食品制备卫生规范的培训Report to:
汇报关系：
·
Food and
Beverage 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，向管事经理汇报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，向管事部经理汇报·
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实践Report
to:汇报关系：
·
Training Manager for all
matters related to the content of the training·
DOFB 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，向餐饮总监汇报·
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·
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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