餐饮业食品安全管理体系(二)

食品安全管理体系FOODSAFETYMANAGENTSYSTEMP1PlasticCutting&ChoppingBoard(1stReview)塑料砧板(第一修订)P2HealthHazard(BanonFoodProducts)健康危害(禁制的食品)P2aHealthHazard(BanonFoodProducts)(1stReview)健康危害(禁制的食品)(第一修订)P3DeviationForm偏离表P4HandWashing洗手P5HandWashStation(2ndReview)洗手设备(第二修订)P6DisposableGloves即弃卫生手套P7KnifeHygiene&Storage(1stReview)刀具的卫生与存放(第一修订)P8ChillingHotFood(2ndReview)冷却热食(第二修订)P9HygieneTransferfromReceiving(1stReview)运送中的卫生(第一修订)P10FirstAid–WoundsandSores(2ndReview)紧急救伤—伤口和患处(第二修订)P11IceMachine(2ndReview)制冰机(第二修订)P12Slicers–Rotary(1stReview)切片机-旋转式设计(第一修订)P13DishwashingMachine(1stReview)洗碗机(第一修订)P14Thaw–InRefrigerator(1stReview)解冻—在冷库里(第一修订)P15Thawing–AmbientTemperature(Deleted)解冻—室温(删除)P16Thawing–InRunningWater解冻—在流水中P17PriorityofProductStorage产品储藏的先后次序P18PipingBag(2ndReview)裱花袋(唧忌廉袋)(第二修订)P19ChineseCuttingBoards(2ndReview)中式砧板(第二修订)(删除)目录餐饮部政策P20TransferandHotHoldingFood(2ndReview)热食保温和运送(第二修订)P21HotHoldingFood(Deleted)热食保温(删除)P22PreparationTable(2ndReview)工作台(第二修订)P23HamburgerCookingandService(1stReview)汉堡食品的烹饪和服务(第一修订)P24SecondaryShelfLife第二储存生命限期P24aSecondaryShelfLife(2ndReview)第二储存生命限期(第二修订)P25FIFO(FirstInFirstOut)先进先出P26DeepFryersTemperature(Deleted)炸油炉温度(删除)P27WhippedCreamMachine(1stReview)奶油搅拌器(第一修订)P28FreezerStorage冰库贮藏P29FreezerTemperature(1stReview)冰库温度(第一修订)P30RefrigeratorStocking冰箱储藏P31ReheatingFood(2ndReview)翻热食物(第二修订)P32ChillerandFreezerMaintenance(1stReview)雪箱和冰库的维修保养(第一修订)P33FoodPorters食物搬运工人P34AwarenessonFoodAllergens(1stReview)食物敏感症须知(第一修订)P35CoolingandDryingAnimalsforAsianBBQ(1stReview)烧腊食品的冷却和吊干(第一修订)P36MayonnaiseAwareness白汁(美乃滋)认识P37CanOpener罐头刀P38BarCounterInspection(1stReview)酒吧柜台检查(第一修订)P39TransferandColdHoldingFood(1stReview)输送和保持冷冻食物(第一修订)P40ReceivingFreshlySlaughteredMeat接受新鲜屠宰肉类P41VacuumPackaging(1stReview)真空包装(第一修订)P42DryStorage(1stReview)干货仓库(第一修订)P43PersonalHygieneinKitchen(1stReview)厨房内的个人卫生(第一修订)P44PersonalHabits(1stReview)个人习惯(第一修订)P45PotWashStation洗碗/煲处装置P46KitchenWasteBinandGarbage/CompactorRoom厨房垃圾箱和垃圾/压缩机房P47Ice-CreamMachine雪糕机P48Ice-CreamFreezerBox雪糕冰箱P49ChemicalStorage化学品贮藏P50ColorCodingLabel颜色标签规则P51MoonCakeProduction制造月饼P52ManagementCommitmentandCulture(2ndReview)管理承诺与文化(第二修订)P1TITLE:PlasticCutting&ChoppingBoards-ALLKitchens(1stReview)标题：塑料砧板-所有厨房(第一修订)ColorCodingSystem颜色规则系统PotentiallyHazardousFoods潜在危害食物Ready-to-EatFoods可即食食物RawMeatandPoultry生肉类和家禽红色RedSalads,VegetablesandFruits(SanitizedorPeeled)色拉,蔬菜和水果（清洁后或已削皮）绿色GreenRawSeafood生海鲜类蓝色BlueAllOtherReady-to-EatFoods其它可即食食物白色WhiteSpecificApplicationNotesforSashimiandVegetables生鱼片和蔬菜的注意事项:Sashimi生鱼片Sashimiisseafoodservedtothecustomerraw.生鱼片为提供给客人的生海鲜食物。Therawseafoodmustbeofthehighestquality.生海鲜必须绝对高质素。Theproductmustnotbecross-contaminatedbyothermeatorfish.产品未被其它肉类或鱼类交叉污染。Therawsashimimustnotbeallowedtocross-contaminateotherready-to-eatproducts.生鱼片不可与其它可即食食物交叉污染。CutSashimionaBlueCuttingBoard在蓝色砧板上切生鱼片1.Preparesashimiinspeciallydesignatedareaofthekitchen.在厨房制定区域预备生鱼片。2.PreparesashimiwithaBluecuttingboardandknifethatisusedonlyforsashimi.用蓝色砧板和专用刀具处理生鱼片。3.Cleanandsanitizeknifeandcuttingboardatleastonceevery30minutes.用蓝色砧板和专用刀具处理生鱼片。4.Washhandsafterhandlingrawfish.处理完生鱼片后洗手。5.Donotpreparesashiminexttootherready-to-eatproducts.避免在处理生鱼片时，隔邻同时在处理可即食食物。PreparationofRawProduce生食蔬果产品的预备Rawproduceispreparedforcookingandeatingraw.生食蔬果产品的预备Produceforeatingraw–Salads,Fruits,Ingredients,Garnishes生吃的蔬果产品－色拉，水果，材料成分，装饰Salads,vegetablesandfruitstobeeatenrawaretobetrimmed,thensanitised.Oncesanitised,vegetablesandfruitsaretobehandledinthecoldkitchenoraccordingtosimilaroperatinghygieneprocedures.(SeeCuttingBoardFlowChart)可生食的色拉，蔬菜和水果应该整理，清洁，清洁后，蔬菜，水果应该在冻厨房中处理或参照类似的卫生操作规程(见塑料砧板工作流程图)。Cutorpeeledpiecesaretobeplacedinsanitisedcontainersandrinsedundertapwater.切开或已剥皮食物应放置于清洁的容器中并且在自来水下漂洗。Vegetablesthathavebeencutonagreencuttingboardshouldbesanitisedbeforebeingeatenraw.在绿色砧板上加工的蔬菜应在生食前清洗。AllShangri-LaKitchenswillensurethatcuttingboardsaremanagedtoprovideobservableproofthatopportunitiesforcross-contaminationareeliminated.KitchenManagementwillregulatethemethodforhygienicuseofcuttingboards.ImproperuseofhygieniccuttingboardproceduresisacriticalfailureduringFoodHygieneAudits所有香格里拉的厨房应提供砧板的管理证明，用以确保杜绝交叉污染的可能性。MaintenanceofCuttingBoards塑料砧板的保养Thesurfaceofcuttingboardswilldevelopdeepgrovesduringnormaluse.Thesecutsaredifficulttocleanandsanitise.Theyprovideatrapforbacteriatoaccumulateandpossiblygrow.Thecutsinthesurfaceofcuttingboardsneedtoberemovedatregularintervalsandasneededtokeepthesurfacesmooth.在平时使用过切菜板后会有刀痕残存于其上，这些刀痕很难清洁干净，并且非常适合细菌生长，这些砧板需定期清洁并保持表面光滑。AllShangri-LaKitchenswillgrindthesurfaceofeachcuttingboardeverysixmonths.Thetimeofthisintervalwillberegulated,basedontheresultsofinspectionbyKitchenManagementorasfailedduringFoodHygieneAudits.所有香格里拉的厨房每六个月应研磨砧板的表面，根据厨房检查或食物卫生检查的结果而自行制定时间表。P2TITLE:HealthHazard(BanonFoodProducts)標題：健康危害(禁制的食品)Asapreventivemeasure,Shangri-LahasdecidedtofollowtherecentdecisionbytheMinistryofHealthfromsomeAsiancountriestotakeoffshelves22pr