厨房操作规范.doc

云南腾冲火山热海旅游区开发管理有限公司厨房操作规范 厨房 二一一年三月四日云南腾冲火山热海旅游区开发管理有限公司TITLE:Hand Washing 标 题： 洗手 Risks 风险：Hands are one of the principle agents in transferring bacteria to food and handling should be reduced to the minimum. Proper hand washing is a critical protective measure against contamination and food borne illness.手是使食物感染细菌的基本方式，应尽量避免与食物接触。正确洗手是避免食物污染和导致食品疾病的有效方式。Hand Washing Policy 洗手政策:a) All kitchen employees must wash their hands and scrub their nails upon arriving in the kitchen for work. 所有厨房员工应在开始厨房工作前洗手及清洁指甲。b) All kitchen employees must wash their hands before handling food. 所有厨房员工应在接触食物前洗手。c) All kitchen employees must wash their hands at least every 30 minutes or after any of the following activities: 所有厨房员工应至少每隔30分钟或在以下情况下洗手。 Using the toilet 上厕所后 Handling raw food 接触生食物后 Stocking or storing food items 存放食物后 Handling garbage 接触垃圾后 Leaving a high risk area such as butchery, pastry, sushi or sashimi 离开高风险地区如肉类加工房， 饼房，寿司或生鱼片 Returning from a break 休息后Hand Washing Procedures 洗手程序1. Use warm water 用温水2. Wet your hands 湿手3. Get a small amount of soap 抹肥皂4. Rub hands together for 20 seconds 两手搓洗20秒5. Brush hands and fingernails 擦手及指甲6. Rinse with warm water 用温水过洗7. Dry with paper towel or dryer 用纸巾或干手机烘干8. Put on the sanitizer gel (if any) 涂上消毐剂 (附备) 云南腾冲火山热海旅游区开发管理有限公司TITLE:Knife Hygiene & Storage 标 题： 刀具的卫生与存放Risks 风险：Bacteria can be transferred through several forms of contamination. People, animals, equipment and utensils are the most usual forms of contamination.细菌依靠一些污染工具进行传播。人、动物、仪器和器皿就是这些最常见的污染工具。Knife Hygiene & Storage Policy刀具的卫生与存放政策：a) Knives used on raw food must not be used on Ready to Eat food to prevent cross contamination.处理完生食物的刀具不能再处理即食食物，以防止交叉污染。b) Knife must be washed and sanitized every 30 minutes and at end of production.使用的刀具应每隔30分钟和每件工作结束后，进行清洗和消毒。c) Knife must be hung in an open rack, not in enclosed area or cracks between equipment, and it must be sanitized before use. 刀具应存放在通爽的架上,而不是封闭的地方或夹在物品之间的缝隙里，在使用前应加以消 毐.1. Knife Cleaning & Sanitizing Procedure 刀具的清洗和消毒程序 2. Clean knife with warm soapy water. 用温肥皂水来清洗.3. Rinse with clean warm water. 再用温来冲洗.4. Wipe dry with clean disposable paper towel or clean towel. 用纸巾或干净的毛巾擦干.5. Spray on sanitizer. 喷上消毒剂.6. At the end of the shift, repeat 1-5 and hang in dry open rack.每天工作结束后，重复以上 1 5 个步骤，再将它存放在通爽的架上。7. At the end of evening shift place knives in sanitation cabinet.夜班员工把当天用过的道具放进消毒柜中消毒。 云南腾冲火山热海旅游区开发管理有限公司TITLE:Slicers Rotary标 题： 切片机 - 旋转式设计Risks 风险：To ensure that the best results are obtained, it is important that machines are serviced regularly and operated in accordance with manufacturers instructions.为确保最好的效果，最重要的是，切片机应定时检查和按照厂家的指导操作。Where the machine is of a type that has a removable blade, a blade guard must be fitted before the blade is removed. Staff must be properly trained.某类型切片机的刀片是可以拆下来的，放下保护盖之后才把刀片拆下，员工应接受适当的培训。Slicers Rotary Policy 旋转式设计切片机政策a) Kitchen employee must clean slicer with spray sanitizer after each used or end of production period.厨房的员工应在每次使用后和工作结束时喷洒消毒剂来清洗切片机。b) Slicer must be dismantled by kitchen employee at the end of the day and cleaned and sanitized 每天结束后应拆卸切片机进行清洗和消毒。c) Stewarding employee must clean existing body of slicer overnight.管事部员工应在夜间清洗切片机的整体。d) All nuts and bolts from slicing machine after dismantled must be stored away by kitchen employee in an appropriate container. 切片机内拆卸的螺母和螺栓必须由厨房的员工保存在恰当的容器内。TITLE:Hand Wash Station标 题： 洗手设备REFERENCE NO: FB P5PREPARED BY: DATE: APPROVED BY: DATE: Risks 风险：Inadequate resources will reduce the effectiveness of the hand-washing program and increase the risk of cross-contamination.不足够的设备会降低洗手的效果，和提高交叉污染的风险。Hand Wash Station Policy 洗手设备政策a) A hand wash station should be located at all kitchen entrances. Exceptions to policy must be documented, i.e. due to water supplies or kitchen lay out (refer to Reference No.: FHMS P3 Deviation Form).洗手设备应设置在所有厨房的进口处。特殊情况应注明 ，例如因供水口或厨房结构 问题， (参照FHMS P3伦离表)。b) It is recommended to have additional hand wash sinks near high risk locations such as cold kitchen, butchery, pastry and sashimi / sushi areas in order to facilitated hand washing.建议在高风险地区增设洗手槽在冷厨房，肉类加工房，饼房和生鱼片寿司等地区，以便于洗手。c) Hand wash sinks need: 洗手槽应有： supply of warm water 温水供应 mechanically or electronically operated hand sink to minimize risk of cross-contamination 机械或电子操作的洗手槽以防止交叉污染 hand washing instructions posted 粘贴洗手指示 supply of paper towel, disinfected hand soap and nail brush 提供纸巾，含有消毐性质的肥皂和指甲刷 waste bin directly available for disposal of paper towel 废纸篓d) Hand should be washed after: 在以下情况下洗手 touching raw meats， seafood and eggs 接触生肉，海鲜，蛋类 stocking存货 sharpening Cleaning， trash remover， etc。磨刀，清洁，垃圾清运 after contact with non food services other than knives and chopping boards 接触除了刀板以外非食品服务器具云南腾冲火山热海旅游区开发管理有限公司云南腾冲火山热海旅游区开发管理有限公司TITLE: FIFO (First In First Out)标 题： 先进先出Risks 风险Rotation of stock/product helps to ensure that food is eaten while it is safe, wholesome and at its best and to prevent the spoilage of food.货物的流转有助食物的安全、卫生和品质，并且防止食物的损坏。FIFO Policy 先入先出政策a) All products are to be labeled with manufacture or production date.所有产品应注明制造日期或生产日期。b) Stocking of refrigerated, frozen and dry food should allow the oldest products to be selected first.在摆放冷藏品、冷冻品和干货时, 旧货应放在前面，保证先来货品先被选用。c) Any out of date product from the supplier must immediately be returned.任何从供应商处收到的过期物品必须立即退回。d) Any out of date product in kitchen storage must be discarded and recorded a log book.任何在厨房储藏室的过期物品必须扔掉并且记录在案。云南腾冲火山热海旅游区开发管理有限公司TITLE: Personal Hygiene in Kitchen标题： 厨房内的个人卫生Risks风险Food handlers must ensure that food poisoning organisms and other contaminants are not introduced into food by a failure to observe basic principles of good personal hygiene.食物工作者必须确保没有不遵守基本个人卫生守原则，把有毒的微生物和其它污物传入食物中。Personal Grooming and Personal Belongings in Kitchen厨房内的个人仪表和个人财物 a) Employees are limited to one wedding band, without stone.员工可配戴一只没有宝石和表面平滑的结婚指环。b) Kitchen employees must not wear watches and bracelets as it interfere with hand washing and collect food. 厨房员工必不能配戴手表和手镯，它们会妨碍洗手和积聚食物污垢。c) Watch should not be hooked between uniform button and uniform.手表不应挂在制服的钮子钩之间。d) Kitchen employees may only wear stud earrings. Males are discouraged from earrings.厨房员工也许只可以配戴一粒式的点缀耳环。男员工不允许佩戴耳环。e) Fingernails need to be trimmed short and easy to clean.手指甲必需修剪短和容易清洁。 TITLE: Personal Habits标题： 个人习惯Risks 风险 Staff exhibiting unhygienic practices will increase the risk of food poisoning and hasten a decline in business and reputation.不良的个人卫生习惯，将会增加食物中毒的危险，并且会令生意和名誉受到损害。Personal Habits个人习惯a) No smoking or use of any tobacco product in food handling areas.在食物处理范围内，不可吸烟或任何烟草类产品。b) No eating, drinking or chewing gums in food production line (handling areas).在食物生产线 (处理范围) 内，不可饮食或咀嚼口香糖。c) No spitting.不可吐痰。d) No nail biting and licking fingers before handling any food or food related products.不可咬手指甲，不可舐手在处理任何食物或与事物有关的物品前。e) No picking and scratching of nose.不可挖和抓鼻子。f) No coughing and sneezing in front of food. 不可对着食物咳嗽和打喷嚏。a) Finger cannot be used to taste food.手指不可用于品尝食物。云南腾冲火山热海旅游区开发管理有限公司云南腾冲火山热海旅游区开发管理有限公司TITLE:Thawing In Refrigerator标 题： 解冻 在冷库里Risks 风险：Inadequate thawing often causes food poisoning. If ice remains in poultry or fish, the food surface may cook while the temperature inside remains at a danger zone (5C - 63C) temperature, which is ideal for bacterial growth.不正确的解冻经常会导致食物中毒。假如冰残存于家禽或鱼类内，食物表面虽然经过烹煮，但内部温度仍处于危险的温度范围（5C - 63C），此温度是非常适合细菌生长的。Plan your work to take thawing times into account as some food can take a long time to defrost completely.对需要较长时间完全解冻的食物， 在工作中做好适当的安排。Thaw Defrosting Policy 解冻 溶雪政策a) Temperature controlled thawing is recommended for meat, poultry and fish.用温度来控制肉类、禽类和鱼类的解冻。b) Thaw food at 8C or less. 食物应在温度8C或以下中解冻。c) Items being thawed should be labeled with defrost date to indicate the beginning of the 2nd shelf life of product. 在食物被解冻时，须贴上一个有解冻日期的标签以确定产品的保存期限。云南腾冲火山热海旅游区开发管理有限公司TITLE:Freezer Storage 标题： 冰库贮藏Risks 危险Raw food to be placed below high-risk food to avoid any risk of contamination. Food not wrapped and stored correctly could become contaminated, or damaged by freezer burn. 生的食物应放在高危食物下面，避免任何污染的机会。当食物贮藏在冰库中，包裹不当和储存不当，将会很容易冻伤或被污染。Freezer Storage Policya) Food wrapped or stored in clean food grade containers.食物包裹好或盖好，放在清洁的食物安全容器内。 b) Clean original boxes/cartons may be stored. (not recommended but tolerated) 干净的箱子/纸板箱可以储存在冰库内。 (可以宽容，但是不主张这种做法)c) To maintain air circulation and hygiene, keep food:保持卫生和空气流通，保存食物： 15cm (6”) off floor. 离地面15厘米 (6英寸) 15cm (6”) from ceiling. 离天花板15厘米 (6英寸) 30cm (12”) from evaporator. 离风煽底30厘米 (12英寸) 5cm (2”) from walls. 离墙5厘米 (2英寸) 2.5cm between stacked boxes. 层架间距离2.5厘米 (1英寸)d) FIFO (First In First Out) must be practiced during stocking. 每当储藏货物时，应该实践先人先出政策。云南腾冲火山热海旅游区开发管理有限公司TITLE: Can Opener标题： 罐头刀Risks 风险Equipment cleanliness is a basic requirement of food safety. They must be well maintained and in sanitary condition to prevent microbial and physical contaminations.清洁的器材是食物安全的基本必要条件。它们必须保持良好操作和时常保持在清洁卫生的状况，以避免由细菌引起和物理性的污染。Can Opener Policy 罐头刀政策 a) Can opener is only for opening tin cans.罐头刀只可作开罐头用途。b) Can opener is to be kept clean and sanitary at all times.时常保持罐头刀清洁和卫生。c) Kitchen employee must clean and sanitize the can openers blade and mount after each use.每次使用后，厨房员工必须清洁和消毒罐头刀锋和框架。Can Opener Cleaning Procedures 罐头刀清洁程序:1) Lift up can-opener from steel plate.将罐头刀从框架取出。2) Wash blade with detergent solution using a bristle brush to clean.用硬毛刷和清洁剂清洁刀锋。3) Rinse detergent away with warm water.用暖水冲去清洁剂。4) Spray sanitizer on blade.在刀锋喷上消毒剂。5) Return can opener into steel plate and allows blade to be air-dried. 将罐头刀放回框架和让刀锋在空气中吹干。云南腾冲火山热海旅游区开发管理有限公司TITLE: Disposable Gloves 标 题：即弃卫生手套REFERENCE NO: FB - P6PREPARED BY: DATE: APPROVED BY: DATE: Risks 风险：Disposable gloves are required to be used more frequently by food handlers, to prevent the hands coming into direct contact with high-risk food, such as Ready-to-eat items, Fruit and Salad. The use of disposable gloves is increasing the effectiveness in reducing the contamination.对于食品加工者来说，需要经常使用即弃卫生手套，以防止双手与高危食物的直接接触，比方说一些即时食用的食物，如水果和色拉。即弃卫生手套的使用是为了有效地减少污染。Disposable Gloves Policy 即弃 卫生手套政策：e) Disposal gloves are to be used when touching ready-to-eat food.即弃卫生手套是在接触即时食用的食物时使用的。f) Hands are to be washed before putting on gloves. 戴手套之前要先洗手。g) Gloves are to be changed every 30 minutes when in continuous use. 手套在连续使用了30分钟之后，应被更换。h) Gloves are to be changed after each task to control cross-contamination.手套在完成一项工作后，应被更换以防交叉污染。i) Immediately discard gloves that are torn or have holes.当手套有破损或洞时，应及时更换。j) Paper towels are to be used when touching non-food contacts i.e. refrigerator doors, telephone, switches, and etc.应使用纸巾，当接触其它物品如冰箱门、电话、开关制等。k) Ensure Howard Johnson is in accordance to local regulations.豪生要确保与当地的法规一致云南腾冲火山热海旅游区开发管理有限公司TITLE:Chilling Hot Food 标 题： 冷却热食REFERENCE NO: FB P8PREPARED BY: DATE: APPROVED BY: DATE: Risks 风险：Hot food passes through the temperature danger zone (5C - 63C) as it cools, so we should reduce the temperature as quickly as possible. It is easiest to cool food quickly in a blast chiller. This shortens the time that food spends at danger zone temperatures. If a blast chiller is not available, transfer the food to a clean, cold container and cover it before moving it the coolest part of a food area. Food should be kept above floor during the cooling period.Whenever possible, use large shallow trays and pans for cooling food in liquid, because the large surface area helps to accelerate the cooling process. Remove cooked meat joints and whole chickens from their juices before placing them in clean containers with enough space for air to circulate.当热食冷却时，它要经过5- 63的危险温度区范围，因此，我们应把温度尽快降低，最方便的冷却方式是使用冷库 ( 降温冷柜 )，这缩短了食物在危险温度区的时间，如果没有冷库 ( 降温冷柜 ) 设备，则将食物放在一个干净的容器内，然后加盖， 把它放在食物处理范围内清凉处冷却。在冷却的过程中，应把食物放在离地的层架上冷却。当有需要，在冷却食物液汁时，应使用浅而扁大的容器，因为大而敞开的表面有助于冷却进程，当冷却肉类或鸡时，应将它们与汤汁分离后，再放进一个干净的容器内，不可太挤迫，以帮助空气流通。Chilling Hot Food Policy 冷却热食政策a) Chilled food has an internal temperature of 4C to 8C.已冷却食物的内部温度为4-8。b) Cool all food as quickly as possible.把食物尽快冷却。c) Hot food at or above 63C should be chilled to 10C in less than 90 minutes, but shall never exceed a 4-hour limit to reach 5C.当热食的温度在或超过63时，应在90分钟内将其冷却至10，但当到达5时，不能超过4小时的限制。d) Once chilled, all food should be labeled, kept covered and immediately stored at 5C. 一旦被冷却，所有食物都应贴上标签，加盖并立即冷藏在5。云南腾冲火山热海旅游区开发管理有限公司TITLE:Hygienic Transfer from Receiving 标 题： 运送中的卫生REFERENCE NO: FB P9PREPARED BY: DATE: APPROVED BY: DATE: Risks 风险：The transfer of food from receiving is essential. Containers, trolleys, pushcarts are the main sources of contamination.从收货部运送食物到其它地方乃是不可少的一环。容器、推车都是污染的主要来源。Receiving Transfer Storage Policy 运送贮藏食物的政策：a) Transfer products received at the loading dock to sanitized containers to minimize risk of cross contamination.在盛装前先将容器消毒以减低交叉污染。b) Dirty outer cartons are not allowed in chillers.冷库里不应有不洁的盛放食品的纸箱类。c) Clean, original cartons may be stored in the Central storage chillers.干净的盛放食品的纸箱可以放在总冷库内。d) Delicate fruits, i.e. mangoes, pears, berries, etc. maybe stored in original containers to protect product.细嫩而易损的水果，如芒果、梨、莓类等，可以放在原有的包装箱内以利保护。e) Ensure that trolley is sanitized when contaminated.确保手推车在污染后能及时清洁。f) Transport raw meats, poultry and seafood in separate containers to avoid cross contamination.运送生肉、家禽和海鲜时，应使用不同的器皿以防交叉污染。云南腾冲火山热海旅游区开发管理有限公司TITLE:First Aid Wounds and Sores标 题： 紧急救伤伤口和患处REFERENCE NO: FB P10PREPARED BY: DATE: APPROVED BY: DATE: Risks 风险：There must be a well-equipped first aid box on the premises and situated where it is easily accessible to all food handlers.厨房裹必须安放一个物品充足的急救箱，以供食物处理者随时取用。A first aid box should contain waterproof dressings. Waterproof dressings are necessary to prevent blood and bacteria from the cut contaminating the food and also to prevent bacteria from food, especially raw meat or fish, making the cut septic. Furthermore, waterproof dressings do not collect grease and dirt.急救箱内应包括防水黏贴胶布，防水黏贴胶布可防止血液和细菌污染食物，也能防止食物的细菌污染伤口，尤其是生肉或生鱼，可使伤口发炎，此外，防水黏贴胶布不沾油污和灰尘。 Employees with boils and septic cuts should be excluded from food handling areas, as such plaster should be changed at a regular interval lesions contain Staphylococcus aureu.员工有烫伤和发炎的伤口不能参与食品处埋工作，防水黏贴胶布必须在指定时间内更换，以预防金黄葡萄球菌。 Staff who reports for work wearing unacceptable dressings must have them changed before they enter a food room or commence food-handling duties.员工如贴有不合规格的黏贴胶布，必须在进入食品工场前把它更换，才可开始处理食物有关的工作。 Loss of dressings must be reported to the supervisor immediately. 黏贴胶布丢失了，应立即向主管报告。First Aid Policy 紧急救伤政策：a) Food handlers should not work with open or infected wounds. 食品处理者工作时不可有裸露或发炎的伤口。b) Clean cuts should be covered with brightly coloured waterproof plaster. 干净的伤口应再贴上一块颜色鲜明的防水黏贴胶布。c) Plaster should be changed every 4 hours. 该防水黏贴胶布应每4小时更换一次。Note: Executive Sous Chef is responsible for maintaining first aid cabinet.注： 行政副总厨负责维护急救箱。 云南腾冲火山热海旅游区开发管理有限公司TITLE: Chemical Storage 标题： 化学品贮藏Risks 风险Chemicals stored in improperly labeled containers may result in contamination of food and lead to serious illness of guest or employee.化学品储存在不正确标签的容器内，将会导致食物被污染和引致客人或员工做成严重伤害。Chemical Storage 化学品贮藏a) Chemicals to be stored separately from food, food packaging or other operating equipment.化学品应该与食物，食物包装或其它操作器材分开贮藏。b) All chemical to be properly labeled with name of product.全部化学品都必须有正当的产品名称标签。c) Chemical store must have sufficient racking to allow systematic placement of stocks.化学品仓库必须有足够的层架以用作系统的贮藏。d) Store to be clean, dry, cool, well lit, ventilated and out of sunlight. 化学品仓库必须清洁，干燥，凉快，良好的照明，空气流通和避免日光。 e) Material Safety Data Sheets on file for each chemical readily available.存有每一样物体的安全资料档案，以作随时查考。f) Acidic and alkaline products should be stored separately. Mixing chlorine and acid forms toxic gas.应该分开贮藏酸性和碱性的产品，混合氯和酸性产品将会产生有毒的气体。g) Safety gear (Goggles, hand gloves and Lab coat) should be available in chemical store. 化学品仓库应该有安全工具设备 (护目镜，手套和实验室外衣)。h) Smoking strictly prohibited. 严禁抽烟。i) Access to chemical store should be restricted.应该加以限制化学品仓库的进出。云南腾冲火山热海旅游区开发管理有限公司TITLE: Dry Storage 标题： 干货仓库Risks风险A we