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1. Personal Hygiene个人卫生
Implement:
实施:
· Critical Control Points System
· 关键点控制系统
· Control system procedures
· 控制系统程序
· Evaluation of corrective actions
· 纠正措施的评估
· Staff medical records updating system
· 员工医疗记录更新系统
Ensure:
确保:
· Hand wash basins are available near each work area
· 每个工作区域附近都配备洗手盆
· Staff wash their hands thoroughly and as often as necessary
· 员工视必要性经常彻底清洗双手
· Staff report all illnesses and do visit the doctor
· 员工报告所有疾病并的确去看医生
· Excessive jewellery are not to be worn in the kitchen
· 厨房员工不佩戴过多首饰
· Uniform to be changed at least on a daily basis
· 制服至少每天更换一次
· All infections on the hands of the employees are covered
· 员工手部的所有感染均应包扎
· Hair should always be clean and tidy and chefs to wear headgear
· 头发应始终保持干净整洁,厨师应佩戴帽子
· Smoking is prohibited in the kitchen
· 厨房中禁止吸烟
· To keep changing rooms in clean and tidy condition
· 保持更衣室干净和整洁
· To carry out training in hygiene food preparation practices
· 进行食品制备卫生规范的培训
Report to:
汇报关系:
· Deputy General Manager
· 向行政办副总经理汇报
· Heads for all matters related to the staff hygiene
· 向所有与员工卫生相关事务的负责人汇报
Required Skills –
技能要求
· Full knowledge of local hygiene laws and rules.
· 充分了解本地的卫生法律和法规
· Detailed knowledge about HACCP and FSMS.
· 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
· 最少两年担任卫生经理的工作经验
· Good practical, operational and adequate administrative skills
· 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。