FB-S-PP-001 Quality and Food Safety Standards

TITLE 名称 Quality and Food Safety Standards 质量和食品安全 标准 excel标准偏差excel标准偏差函数exl标准差函数国标检验抽样标准表免费下载红头文件格式标准下载 Division 部门 Food &Beverage 餐饮部 Number 编码 FB-S-PP-001 Department 分部门 All Outlets 所有部门 Section 小部门 NA 无 Approval Level 审批级别 General Manager 总经理 Type (delete not applicable) P&P 政策和程序 Policy Statement 政策陈述 It is a policy of Marco Polo Park side Beijing that to adhere to set standards and procedures regarding the quality and safety of food preparation. 此政策是根据食品准备的质量及安全而制定的马哥孛罗酒店的标准及程序。 Purpose of Policy 政策目的 The purpose of this policy is to ensure that all food ordered is of the best quality and meets the Marco Polo Park side Beijing standard. 确保所有的食物均为质量最好的并能满足马哥孛罗酒店的标准 Procedure/Guideline 程序/方针         Procedures: 标准：    1 Associates must wash hands at accessible, properly maintained hand sinks located in kitchen area before beginning or returning to work.  This program is to be monitored by management. 所有的员工在开始工作前及回来工作时必须在位于厨房的洗手池内洗手 2 No eating, drinking or smoking at work stations.在工作区内禁止吃喝 3 Hand washing signs must be posted in associate toilets and over hand sink areas. 洗手的标志张贴在员工洗手间及洗手池上方 4 Ready-to-eat food should not be touched with bare hands.  Disposable gloves, tongs or other dispensing devices must be used to handle food. 不可用手直接拿熟食，必须使用一次性手套、夹子或其它一次性用品来处理食物 5 All kitchen personnel have access to accurate food thermometers、所有厨房人员都必须学会正确使用食品温度计 6 Refrigeration equipment must be maintained to ensure 2C-3C cooler and -7C freezer temperatures and be provided with an accurate thermometer冷藏设备的温度必须保持在摄氏2度至3度，冷冻设备为摄氏零下七度。并备有准确的温度计 7 Cook all food to required internal temperatures.  Check and record with accurate thermometers. Cool rapidly using shallow containers - depth no greater than 10 cm - reaching 4C within 4 hours. Reheat rapidly, heat products to 73C minimum. Holding hot foods 60C, Cold foods  4C烹调所有食物需掌握内部温度。用准确的温度计测量并 记录 混凝土 养护记录下载土方回填监理旁站记录免费下载集备记录下载集备记录下载集备记录下载 数据.冷却快速使用较浅的容器－深度不超过10厘米－在四小时内可达摄氏4度再加热快速加热食品至最少摄氏73度保温热菜600C冷菜40C. 8 Receiving check food for possible cross-contamination and temperature abuse.  Reject any project that is questionable.  Store refrigerated and frozen food first - put away within 30 minutes. 收货：检查是否食物有可能交叉污染及温度失常。拒收那些对质量有怀疑的食物。在三十分钟内冷藏或冷冻食物 9 Date and label all food received or prepared. 在收到的食物或准备好的食物上标签列明日期. 10 Segregate raw meat, produce, poultry, fish and shell eggs.  Always store these products below ready-to-eat foods. 分别放置生肉，成品，猪肉，鱼，带壳蛋。将这些食物放置在熟食储藏箱以下保存 11 Disposable plastic tubs, i.e. pickle, mayonnaise, sour cream, etc. are not to be used for food storage or preparation.  They are constructed of softer material than cannot be washed and sanitized properly.  Use approved plastic or stainless containers. 一次性塑料桶用来存放腌制调料、蛋黄酱、酸奶油等食物的不可再用因为存放或准备其他食物。因为他们是较软材料制成，不能洗及卫生处理。应使用其他批准使用的塑料或不锈钢储存盒. 12 Separate cutting boards must be used for raw and ready-to-eat foods. 砧板应根据生、熟分别使用. 13 Appropriately identified sanitizer of the proper concentration is to be available at all workstations. 在所有工作区内，根据清洗用品的正确用法来清洗 14 Use approved wiping cloths, i.e. disposable or cotton cloths.  Terry cloth towels are not permitted for kitchen use. 使用批准使用的抹布，如一次性的或棉布制品。绒毛制品不可用在厨房 15 Always store glass containers on lower shelf.  将玻璃器皿放置在低层架上。只可用非金属材料来擦锅，不可用金属丝或不锈钢材料 16 Use only non-metallic pads for pan scouring - no steel wool or stainless pads. 有害的自助餐剩余食物必须要丢掉 17 Potentially hazardous foods left from buffet lines must be discarded.，有潜在危险的食品应抛弃。 18 Toxic and chemical materials must be properly segregated and stored away from food, food equipment and utensils.  有毒的和化学原料应进行正确的隔离，储藏在远离食品，装食品的容器和设备的地方。 19 A self-inspection program relating to food safety shall be completed every 30 days with results recorded and kept on file for 12 months.食品的自我检查 报告 软件系统测试报告下载sgs报告如何下载关于路面塌陷情况报告535n,sgs报告怎么下载竣工报告下载 将每隔30天完成，且报告必须保存12个月。 20 Dishwashing Machines    洗碗机            High Temperature    Wash 洗涤        150 – 160 F (66-71C)          高温洗涤 Rinse  漂洗                                                      170 – 180 F (77-82 C)                                          Final Rinse最后漂洗                                    180 F (> 82 C) 21 Low Temperature    Wash 低温洗涤     130 – 140 F (54-60 C)                        Rinse漂洗        140 – 150 F (60-66 C)                        Sanitizers消毒                      50 – 200 PPM Chlorine 22 Facility has an effective cleaning schedule设备必须定期清洁 23 Food Safety Training (Serve-Safe) for hourly associates, with support documentation and proof of training in personnel files. 员工必须随时接受食品安全 培训 焊锡培训资料ppt免费下载焊接培训教程 ppt 下载特设培训下载班长管理培训下载培训时间表下载 ，并将培训的相关资料和测试成绩保存在员工档案中。 24 Facility has pest control and is following up on pest control report.设备如有不正当的操作应附有相关报告。 25 Only use shell eggs for single service applications.  All eggs must be cooled at 41 F (5℃) discard cracked eggs.只用带壳的鸡蛋，所有的鸡蛋必须保存在41华氏度（5摄氏度）中，蛋壳必须丢弃。