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1、食品安全管理体系食品安全管理体系 FOOD SAFETY MANAGENT SYSTEMP1PlasticCutting&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P7K
2、nifeHygiene&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)P10FirstAidWoundsandSores(2ndReview)紧急救伤伤口和患处(第二修订)P11IceMachine(2ndReview)制冰机(第二修订)P12SlicersRotary(1stReview)切片机-旋转式设计(第一修订)P13DishwashingMachine(1stReview)洗碗机(第一修
3、订)P14ThawInRefrigerator(1stReview)解冻在冷库里(第一修订)P15ThawingAmbientTemperature(Deleted)解冻室温(删除删除)P16ThawingInRunningWater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) (删除删除)P20TransferandHotHoldingFood(2ndReview)热食保温和运送(第二修订)
4、P21HotHoldingFood(Deleted)热食保温(删除删除)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(删除删除)P27WhippedCreamMachin
5、e(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)P35CoolingandDryingAn
6、imalsforAsianBBQ(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(
7、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P49 ChemicalStorage化学品贮藏P50ColorCodingLabel颜色标签规则P51MoonCakeProduction制造月饼P52M
8、anagementCommitmentandCulture (2ndReview)管理承诺与文化(第二修订)P1 TITLE: PlasticCutting&ChoppingBoards -ALLKitchens(1stReview)标题： 塑料砧板塑料砧板 - 所有厨房所有厨房 (第一修订第一修订)Color Coding System 颜色规则系统Potentially Hazardous Foods潜在危害食物潜在危害食物Ready-to-Eat Foods可即食食物可即食食物 Raw Meat and Poultry 生肉类和家禽生肉类和家禽 红色红色Red Salads, Veget
9、ables and Fruits (Sanitized or Peeled)色拉,蔬菜和水果（清洁后或已削皮）绿色GreenRaw Seafood生海鲜类生海鲜类 蓝色蓝色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WhiteSpecific Application Notes for Sashimi and Vegetables生鱼片和蔬菜的注意事项生鱼片和蔬菜的注意事项:Sashimi生鱼片生鱼片Sashimiisseafoodservedtothecustomerraw.生鱼片为提供给客人的生海鲜食物。Therawseafoo
10、dmustbeofthehighestquality.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。Cut Sashimi on a Blue Cutting Board 在蓝色砧板上切生鱼片在蓝色砧板上切生鱼片1.Preparesashimiinspeciallydesignatedareaof
11、thekitchen.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
12、在处理可即食食物。Preparation of Raw Produce生食蔬果产品的预备生食蔬果产品的预备Rawproduceispreparedforcookingandeatingraw.生食蔬果产品的预备Produce for eating raw Salads, Fruits, Ingredients, Garnishes生吃的蔬果产品生吃的蔬果产品 色拉，水果，材料成分，装饰色拉，水果，材料成分，装饰Salads,vegetablesandfruitstobeeatenrawaretobetrimmed,thensanitised.Oncesanitised,vegetablesan
13、dfruitsaretobehandledinthecoldkitchenoraccordingtosimilaroperatinghygieneprocedures.(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。Vegetablesthathavebeencut
14、onagreencuttingboardshouldbesanitisedbeforebeingeatenraw.在绿色砧板上加工的蔬菜应在生食前清洗。All Shangri-La Kitchens will ensure that cutting boards are managed to provide observable proof that opportunities for cross-contamination are eliminated. Kitchen Management will regulate the method for hygienic use of cutti
15、ng boards. Improper use of hygienic cutting board procedures is a critical failure during Food Hygiene Audits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。Maintenance of Cutting Boards塑料砧板的保养塑料砧板的保养Thesurfaceofcuttingboardswilldevelopdeepgrovesduringnormaluse.Thesecutsaredifficulttocleanandsanitise.Theyprovide
16、atrapforbacteriatoaccumulateandpossiblygrow.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。All Shangri-La Kitchens will grind the surface of each 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.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。P 2TITLE:HealthHazar
