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1、食品安全管理體系食品安全管理體系 FOOD SAFETY MANAGENT SYSTEM餐飲業(yè)食品安全管理體系第1頁P1PlasticCutting&ChoppingBoard(1stReview)塑料砧板(第一修訂)P2HealthHazard(BanonFoodProducts)健康危害(禁制食品)P2aHealthHazard(BanonFoodProducts)(1stReview)健康危害(禁制食品)(第一修訂)P3DeviationForm偏離表P4HandWashing洗手P5HandWashStation(2ndReview)洗手設(shè)備(第二修訂)P6DisposableGlov

2、es即棄衛(wèi)生手套P7KnifeHygiene&Storage(1stReview)刀具衛(wèi)生與存放(第一修訂)P8ChillingHotFood(2ndReview)冷卻熱食(第二修訂)P9HygieneTransferfromReceiving(1stReview)運輸中衛(wèi)生(第一修訂)P10FirstAidWoundsandSores(2ndReview)緊搶救傷傷口和患處(第二修訂)P11IceMachine(2ndReview)制冰機(第二修訂)P12SlicersRotary(1stReview)切片機-旋轉(zhuǎn)式設(shè)計(第一修訂)P13DishwashingMachine(1stRevie

3、w)洗碗機(第一修訂)P14ThawInRefrigerator(1stReview)解凍在冷庫里(第一修訂)P15ThawingAmbientTemperature(Deleted)解凍室溫(刪除刪除)P16ThawingInRunningWater解凍在流水中P17PriorityofProductStorage產(chǎn)品儲備先后次序P18PipingBag(2ndReview)裱花袋(唧忌廉袋)(第二修訂)P19ChineseCuttingBoards(2ndReview)中式砧板(第二修訂)(刪除刪除)餐飲業(yè)食品安全管理體系第2頁P20TransferandHotHoldingFood(2n

4、dReview)熱食保溫和運輸(第二修訂)P21HotHoldingFood(Deleted)熱食保溫(刪除刪除)P22PreparationTable(2ndReview)工作臺(第二修訂)P23HamburgerCookingandService(1stReview)漢堡食品烹飪和服務(wù)(第一修訂)P24SecondaryShelfLife第二儲存生命限期P24aSecondaryShelfLife(2ndReview)第二儲存生命限期(第二修訂)P25FIFO(FirstInFirstOut)先進先出P26DeepFryersTemperature(Deleted)炸油爐溫度(刪除刪除)P

5、27WhippedCreamMachine(1stReview)奶油攪拌器(第一修訂)P28FreezerStorage冰庫貯藏P29FreezerTemperature(1stReview)冰庫溫度(第一修訂)P30RefrigeratorStocking冰箱儲備P31ReheatingFood(2ndReview)翻熱食物(第二修訂)P32ChillerandFreezerMaintenance(1stReview)雪箱和冰庫維修保養(yǎng)(第一修訂)P33FoodPorters食物搬運工人P34AwarenessonFoodAllergens(1stReview)食物敏感癥須知(第一修訂)P3

6、5CoolingandDryingAnimalsforAsianBBQ(1stReview)燒臘食品冷卻和吊干(第一修訂)P36MayonnaiseAwareness白汁(美乃滋)認識P37CanOpener罐頭刀P38BarCounterInspection(1stReview)酒吧柜臺檢驗(第一修訂)餐飲業(yè)食品安全管理體系第3頁P39TransferandColdHoldingFood(1stReview)輸送和保持冷凍食物(第一修訂)P40ReceivingFreshlySlaughteredMeat接收新鮮屠宰肉類P41VacuumPackaging(1stReview)真空包裝(第一

7、修訂)P42DryStorage(1stReview)干貨倉庫(第一修訂)P43PersonalHygieneinKitchen(1stReview)廚房內(nèi)個人衛(wèi)生(第一修訂)P44PersonalHabits(1stReview)個人習(xí)慣(第一修訂)P45PotWashStation洗碗/煲處裝置P46KitchenWasteBinandGarbage/CompactorRoom廚房垃圾箱和垃圾/壓縮機房P47Ice-CreamMachine雪糕機P48Ice-CreamFreezerBox雪糕冰箱P49 ChemicalStorage化學(xué)品貯藏P50ColorCodingLabel顏色標(biāo)簽

8、規(guī)則P51MoonCakeProduction制造月餅P52ManagementCommitmentandCulture(2ndReview)管理承諾與文化(第二修訂)餐飲業(yè)食品安全管理體系第4頁P1 TITLE:PlasticCutting&ChoppingBoards-ALLKitchens(1stReview)標(biāo)題：塑料砧板塑料砧板-全部廚房全部廚房 (第一修訂第一修訂)Color Coding System 顏色規(guī)則系統(tǒng)Potentially Hazardous Foods潛在危害食物潛在危害食物Ready-to-Eat Foods可即食食物可即食食物 Raw Meat and Pou

9、ltry 生肉類和家禽生肉類和家禽 紅色紅色Red Salads,Vegetables and Fruits (Sanitized or Peeled)色拉,蔬菜和水果（清潔后或已削皮）綠色GreenRaw Seafood生海鮮類生海鮮類 藍色藍色Blue All Other Ready-to-Eat Foods 其它可即食食物其它可即食食物 白色白色White餐飲業(yè)食品安全管理體系第5頁Specific Application Notes for Sashimi and Vegetables生魚片和蔬菜注意事項生魚片和蔬菜注意事項:Sashimi生魚片生魚片Sashimiisseafoods

10、ervedtothecustomerraw.生魚片為提供給客人生海鮮食物。Therawseafoodmustbeofthehighestquality.生海鮮必須絕對高質(zhì)素。Theproductmustnotbecross-contaminatedbyothermeatorfish.產(chǎn)品未被其它肉類或魚類交叉污染。Therawsashimimustnotbeallowedtocross-contaminateotherready-to-eatproducts.生魚片不可與其它可即食食物交叉污染。Cut Sashimi on a Blue Cutting Board 在藍色砧板上切生魚片在藍色砧

11、板上切生魚片1.Preparesashimiinspeciallydesignatedareaofthekitchen.在廚房制訂區(qū)域預(yù)備生魚片。2.PreparesashimiwithaBluecuttingboardandknifethatisusedonlyforsashimi.用藍色砧板和專用刀具處理生魚片。3.Cleanandsanitizeknifeandcuttingboardatleastonceevery30minutes.用藍色砧板和專用刀具處理生魚片。4.Washhandsafterhandlingrawfish.處理完生魚片后洗手。5.Donotpreparesashi

12、minexttootherready-to-eatproducts.防止在處理生魚片時，隔鄰?fù)瑫r在處理可即食食物。Preparation of Raw Produce生食蔬果產(chǎn)品預(yù)備生食蔬果產(chǎn)品預(yù)備Rawproduceispreparedforcookingandeatingraw.生食蔬果產(chǎn)品預(yù)備Produce for eating raw Salads,Fruits,Ingredients,Garnishes生吃蔬果產(chǎn)品生吃蔬果產(chǎn)品 色拉，水果，材料成份，裝飾色拉，水果，材料成份，裝飾Salads,vegetablesandfruitstobeeatenrawaretobetrimmed,

13、thensanitised.Oncesanitised,vegetablesandfruitsaretobehandledinthecoldkitchenoraccordingtosimilaroperatinghygieneprocedures.(SeeCuttingBoardFlowChart)可生食色拉，蔬菜和水果應(yīng)該整理，清潔，清潔后，蔬菜，水果應(yīng)該在凍廚房中處理或參考類似衛(wèi)生操作規(guī)程(見塑料砧板工作流程圖)。餐飲業(yè)食品安全管理體系第6頁Cutorpeeledpiecesaretobeplacedinsanitisedcontainersandrinsedundertapwater.切

14、開或已剝皮食物應(yīng)放置于清潔容器中而且在自來水下漂洗。Vegetablesthathavebeencutonagreencuttingboardshouldbesanitisedbeforebeingeatenraw.在綠色砧板上加工蔬菜應(yīng)在生食前清洗。All Shangri-La Kitchens will ensure that cutting boards are managed to provide observable proof that opportunities for cross-contamination are eliminated.Kitchen Management w

15、ill regulate the method for hygienic use of cutting boards.Improper use of hygienic cutting board procedures is a critical failure during Food Hygiene Audits全部香格里拉廚房應(yīng)提供砧板管理證實，用以確保杜絕交叉污染可能性。Maintenance of Cutting Boards塑料砧板保養(yǎng)塑料砧板保養(yǎng)Thesurfaceofcuttingboardswilldevelopdeepgrovesduringnormaluse.Thesecut

16、saredifficulttocleanandsanitise.Theyprovideatrapforbacteriatoaccumulateandpossiblygrow.Thecutsinthesurfaceofcuttingboardsneedtoberemovedatregularintervalsandasneededtokeepthesurfacesmooth.在平時使用過切菜板后會有刀痕殘余于其上，這些刀痕極難清潔潔凈，而且非常適合細菌生長，這些砧板需定時清潔并保持表面光滑。All Shangri-La Kitchens will grind the surface of eac

17、h cutting board every six months.The time of this interval will be regulated,based on the results of inspection by Kitchen Management or as failed during Food Hygiene Audits.全部香格里拉廚房每六個月應(yīng)研磨砧板表面，依據(jù)廚房檢驗或食物衛(wèi)生檢驗結(jié)果而自行制訂時間表。餐飲業(yè)食品安全管理體系第7頁P 2TITLE:HealthHazard(BanonFoodProducts)標(biāo)題：標(biāo)題：健康危害(禁制食品)Asapreventiv

18、emeasure,Shangri-LahasdecidedtofollowtherecentdecisionbytheMinistryofHealthfromsomeAsiancountriestotakeoffshelves22products.因為安全性辦法問題，香格里拉集團決定恪守衛(wèi)生部門新近頒布決定，將一些國家生產(chǎn)22種產(chǎn)品從貨架上撤下。TheHealthMinistryordered22sauceandseasoningproductsfromfivecountriestobetakenoffshelvesaftertheywerefoundcontaining3-MCPD,acan

19、cer-causingchemical,abovethepermittedlevelof20partsperbillion(ppb).衛(wèi)生部門之所以要求將5個國家22種醬料和調(diào)味品從貨架上撒下，是因為發(fā)現(xiàn)其中有包含3-MCPD，一種致癌物質(zhì)，遠超出了允許規(guī)定。3-MCPDisasubstancethatmaybereleasedduringtheprocessingofasavouringingredientknownashydrolysedvegetableprotein(HVP)thatiscommonlyusedinfoodproductsaroundtheworld.在調(diào)味品製造過程(

20、水解蔬菜蛋白質(zhì))中，會釋放出3-MCPD。餐飲業(yè)食品安全管理體系第8頁賠償賠償停業(yè)停業(yè)罰款罰款入獄入獄違反食品衛(wèi)生法違反食品衛(wèi)生法意味著意味著:餐飲業(yè)食品安全管理體系第9頁P3 偏離表偏離表 Policiesmustbeimplementedwithin15days.Deviationformisprovidedtoensurethatincaseofnon-complianceasystemisinplacetoknowthereasonsandestablishanewdateinthefutureinorderforthehoteltoeventuallycomplywithSFSMS.

21、政策應(yīng)在頒發(fā)后15天內(nèi)執(zhí)行。如未能執(zhí)行，可填寫偏離表已作統(tǒng)計，有系統(tǒng)地知道未能執(zhí)行原因，和另提新日期，以確保酒店最終符合SFSMS要求餐飲業(yè)食品安全管理體系第10頁Deviation Policy偏離政策偏離政策eviation form must be faxed to SLIM GDFB within 15 days from issuing of policy by SLIM.偏離表應(yīng)在偏離表應(yīng)在SLIM頒發(fā)政策后頒發(fā)政策后15天內(nèi)傳真給天內(nèi)傳真給SLIM GDFBShould there be any deviation requested,form to be filled with

22、 the following:如有任何偏離，填寫表格以下：如有任何偏離，填寫表格以下：*Title(TopicofSFSMSpolicy)題目（SFSMS政策題目）*ReferenceNo:(Policynumber)序列號（政策編號）*Reasons:(Reasonfordeviation)原因（偏離原因）*CostInvolved:(EstimatedcosttochangeequipmentasperSFSMSpolicy)相關(guān)費用（依據(jù)SFSMS政策更改設(shè)備預(yù)算）*TimeRequiredforFullImplementation:(newdatetobeprovidedbyHotel

23、untilthepolicyisimplemented)完成所需時間（酒店預(yù)計時間可完全推行政策）*Hotel:(Nameofthehotel)酒店（酒店名稱）*Requestedby:(Nameandposition)申請人（姓名，職位）*1stEndorsementby:(Hygienistnameandsignature)第一認可人（衛(wèi)生員姓名及署名）*EndorsementbyGM/RM:(Nameandsignature)GM/RM認可（姓名及署名）*ApprovalbyGDFB:(NameandsignatureofGDFBwithapprovalornotapprovestatu

24、sanddate.GDFB同意（同意人姓名及署名，附有同意或未同意理由及時間）餐飲業(yè)食品安全管理體系第11頁P4HandWashing洗手Risks 危險性危險性Handsareoneoftheprincipleagentsintransferringbacteriatofoodandhandlingshouldbereducedtotheminimum.Properhandwashingisacriticalprotectivemeasureagainstcontaminationandfoodborneillness.手是向食品傳輸細菌最基本路徑，應(yīng)最低程度降低觸摸手是向食品傳輸細菌最基本

25、路徑，應(yīng)最低程度降低觸摸.正確洗手是預(yù)防污染和食源性疾病有效保護辦法正確洗手是預(yù)防污染和食源性疾病有效保護辦法.餐飲業(yè)食品安全管理體系第12頁Hand Washing Policy 洗手制度洗手制度Hand Washing Procedure.洗手程序洗手程序1.Allkitchenemployeesmustwashtheirhandsandscrubtheirnailsuponarrivinginthekitchenforwork.全部廚房員工在抵達廚房開始工作時必須洗手全部廚房員工在抵達廚房開始工作時必須洗手 和擦洗指甲和擦洗指甲.2.Allkitchenemployeesmustwash

26、theirhandsbeforehandlingfood.全部廚房員工在食品操作前必須洗手全部廚房員工在食品操作前必須洗手.3.All kitchen employees must wash their hands at least every 30 minutes or after any of the following activities:全部廚房員工每隔全部廚房員工每隔30分鐘或做以下活動后必分鐘或做以下活動后必 須洗手須洗手:Using the toilet;上廁所后上廁所后Handling raw food;觸摸生食后觸摸生食后Stocking or storing food i

27、tems;儲存食品后儲存食品后Handling garbage;扔垃圾后扔垃圾后Leaving a high risk area such as butchery,pastry sushi or sashimi;離離開易污染地域如開易污染地域如:肉房、西點房或壽司加肉房、西點房或壽司加工間工間Returning from a break;休息回來后休息回來后1.Usewarmwater.用溫水用溫水2.Wetyourhands.淋濕雙手淋濕雙手3.Getasmallamountofsoap.用一些洗手液用一些洗手液4.Rubhandstogetherfor20seconds.雙手搓洗雙手搓洗2

28、0秒鐘秒鐘5.Brushhandsandfingernails.刷洗手和指甲刷洗手和指甲6.Rinsewithwarmwater.用溫水沖洗用溫水沖洗7.Drywithpapertowelordryer.用紙巾擦干用紙巾擦干8.Putonthesanitizergel(ifany).擦涂消毒霜（假如有）擦涂消毒霜（假如有）餐飲業(yè)食品安全管理體系第13頁P5 洗手設(shè)備洗手設(shè)備Risks 風(fēng)險風(fēng)險Inadequateresourceswillreducetheeffectivenessofthehand-washingprogramandincreasetheriskofcross-contami

29、nation.不足夠設(shè)備會降低洗手效果，和提升交叉污染風(fēng)險。餐飲業(yè)食品安全管理體系第14頁Hand Wash Station Policy 洗手設(shè)備政策洗手設(shè)備政策1.Ahandwashstationshouldbelocatedatallkitchenentrances.Exceptionstopolicymustbedocumented,i.e.duetowatersuppliesorkitchenlayout(refertoReferenceNo.:FSMSP3DeviationForm).洗手設(shè)備應(yīng)設(shè)置在全部廚房進口處，特殊情況應(yīng)注明，比如因供水口或廚房結(jié)構(gòu)問題，(請參照FSMSP3偏

30、離表)。2.Itisrecommendedtohaveadditionalhandwashsinksnearhighrisklocationssuchascoldkitchen,butchery,pastryandsashimi/sushiareasinordertofacilitatehandwashing.提議在高風(fēng)險地域增設(shè)洗手槽在凍廚房，肉類加工作房，餅房間和魚生/壽司機等地域，方便洗手。1.3.Handwashsinksneed:洗手槽應(yīng)有：2.*mustbemechanicallyorelectronically3.operatedhandsinktominimizeriskof4

31、.cross-contamination,必須使用機械式或電5.子式操作洗手槽，以預(yù)防交叉污染。*supplyofwarmwater有溫水供給該。*handwashinginstructionsposted。(PleaserefertoDLsinstruction。)洗手指示(請參看DL指示)。*suppliesofpapertowel,desinfectinghandsoap,nailbrushchainedandKeptincontainerwithsanitizer.供給紙巾，含有消毐性質(zhì)洗手液和指刷，指甲刷應(yīng)裝有鏈子并放在有消毒水容內(nèi)。4.Sanitizermustbechangeda

32、taregularintervalanddocumented.5.消毒水必須按時更換和統(tǒng)計。6.5.HandshouldbewashedinaccordancewithFSMSP4.應(yīng)按照FSMSP4程序洗手。餐飲業(yè)食品安全管理體系第15頁P6 即棄衛(wèi)生手套即棄衛(wèi)生手套Risks 危險性危險性Disposableglovesarerequiredtobeusedmorefrequentlybyfoodhandlers,topreventthehandscomingintodirectcontactwithhigh-riskfood,suchasReady-toeatitems,Fruitand

33、salad.Theuseofdisposableglovesisincreasingtheeffectivenessinreducingthecontamination.食品操作人員應(yīng)盡可能多使用一次性手套，以預(yù)防食品操作人員應(yīng)盡可能多使用一次性手套，以預(yù)防直接接觸易污染食品。比如：直接入口食品、水果直接接觸易污染食品。比如：直接入口食品、水果和沙拉。使用一次性手套可有效降低污染。和沙拉。使用一次性手套可有效降低污染。餐飲業(yè)食品安全管理體系第16頁Disposable Gloves Policy 一次性手套制度一次性手套制度1.1.Disposalglovesaretobeusedwhentouchingready-toeatfood.2.即棄衛(wèi)生手套是在接觸即時食用食物時使用。3.2.Handsaretobewashedbeforeputtingongloves.戴手套之前要先洗手。4.