卫生经理

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）