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1、食品安全管理体系食品安全管理体系 FOOD SAFETY MANAGENT SYSTEMP1Plastic Cutting & Chopping Board (1st Review) 塑料砧板(第一修订)P2Health Hazard (Ban on Food Products) 健康危害 (禁制的食品)P2aHealth Hazard (Ban on Food Products) (1st Review) 健康危害 (禁制的食品) (第一修订)P3Deviation Form 偏离表P4Hand Washing 洗手P5Hand Wash Station (2nd Review) 洗手设备
2、(第二修订)P6Disposable Gloves 即弃卫生手套P7 Knife Hygiene & Storage (1st Review)刀具的卫生与存放(第一修订)P8Chilling Hot Food (2nd Review) 冷却热食 (第二修订)P9Hygiene Transfer from Receiving (1st Review)运送中的卫生(第一修订)P10First Aid Wounds and Sores (2nd Review) 紧急救伤伤口和患处(第二修订)P11Ice Machine (2nd Review) 制冰机 (第二修订)P12Slicers Rotary
3、 (1st Review) 切片机 - 旋转式设计(第一修订)P13Dishwashing Machine (1st Review) 洗碗机 (第一修订)P14Thaw In Refrigerator (1st Review) 解冻 在冷库里(第一修订)P15Thawing Ambient Temperature (Deleted) 解冻 室温 (删除删除)P16Thawing In Running Water 解冻 在流水中P17Priority of Product Storage 产品储藏的先后次序P18Piping Bag (2nd Review) 裱花袋 (唧忌廉袋) (第二修订)P
4、19Chinese Cutting Boards (2nd Review) 中式砧板 (第二修订) (删除删除)目录目录 餐饮部政策餐饮部政策P20Transfer and Hot Holding Food (2nd Review) 热食保温和运送 (第二修订)P21Hot Holding Food (Deleted) 热食保温 (删除删除)P22Preparation Table (2nd Review) 工作台(第二修订)P23Hamburger Cooking and Service (1st Review) 汉堡食品的烹饪和服务(第一修订)P24Secondary Shelf Life
5、 第二储存生命限期P24aSecondary Shelf Life (2nd Review) 第二储存生命限期 (第二修订)P25FIFO (First In First Out) 先进先出P26Deep Fryers Temperature (Deleted) 炸油炉温度 (删除删除)P27Whipped Cream Machine (1st Review) 奶油搅拌器(第一修订)P28Freezer Storage 冰库贮藏P29Freezer Temperature (1st Review) 冰库温度(第一修订)P30Refrigerator Stocking 冰箱储藏P31 Rehea
6、ting Food (2nd Review) 翻热食物 (第二修订)P32Chiller and Freezer Maintenance (1st Review)雪箱和冰库的维修保养(第一修订)P33Food Porters 食物搬运工人P34Awareness on Food Allergens (1st Review) 食物敏感症须知 (第一修订)P35Cooling and Drying Animals for Asian BBQ (1st Review) 烧腊食品的冷却和吊干(第一修订)P36Mayonnaise Awareness 白汁 (美乃滋) 认识P37Can Opener 罐
7、头刀P38Bar Counter Inspection (1st Review) 酒吧柜台检查(第一修订)P39Transfer and Cold Holding Food (1st Review) 输送和保持冷冻食物 (第一修订)P40Receiving Freshly Slaughtered Meat 接受新鲜屠宰肉类P41Vacuum Packaging (1st Review) 真空包装(第一修订)P42Dry Storage(1st Review) 干货仓库(第一修订)P43Personal Hygiene in Kitchen(1st Review) 厨房内的个人卫生(第一修订)P
8、44Personal Habits (1st Review)个人习惯(第一修订)P45Pot Wash Station 洗碗/煲处装置P46Kitchen Waste Bin and Garbage/Compactor Room 厨房垃圾箱和垃圾/压缩机房P47Ice-Cream Machine 雪糕机P48Ice-Cream Freezer Box 雪糕冰箱P49 Chemical Storage 化学品贮藏P50 Color Coding Label 颜 色 标 签 规 则P51Moon Cake Production 制造月饼P52Management Commitment and Cu
9、lture (2nd Review)管理承诺与文化 (第二修订)P1 TITLE: Plastic Cutting & Chopping Boards - ALL Kitchens (1st Review)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, Vegetables and Fru
10、its (Sanitized or Peeled)色拉,蔬菜和水果（清洁后或已削皮） 绿色Green Raw 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White Specific 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Sashimi is seafood served to the customer raw. 生鱼片为提供给客人的生海鲜食物。The raw seafoo
11、d must be of the highest quality. 生海鲜必须绝对高质素。The product must not be cross-contaminated by other meat or fish. 产品未被其它肉类或鱼类交叉污染。The raw sashimi must not be allowed to cross-contaminate other ready-to-eat products. 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. Prepare sa
12、shimi in specially designated area of the kitchen.在厨房制定区域预备生鱼片。2. Prepare sashimi with a Blue cutting board and knife that is used only for sashimi. 用蓝色砧板和专用刀具处理生鱼片。 3. Clean and sanitize knife and cutting board at least once every 30 minutes. 用蓝色砧板和专用刀具处理生鱼片。4. Wash hands after handling raw fish. 处
13、理完生鱼片后洗手。5. Do not prepare sashimi next to other ready-to-eat products. 避免在处理生鱼片时，隔邻同时在处理可即食食物。Preparation of Raw Produce生食蔬果产品的预备生食蔬果产品的预备Raw produce is prepared for cooking and eating raw.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
14、饰Salads, vegetables and fruits to be eaten raw are to be trimmed, then sanitised. Once sanitised, vegetables and fruits are to be handled in the cold kitchen or according to similar operating hygiene procedures. (See Cutting Board Flow Chart)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
15、作流程图 )。Cut or peeled pieces are to be placed in sanitised containers and rinsed under tap water.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。Vegetables that have been cut on a green cutting board should be sanitised before being eaten raw. 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 ar
16、e managed to provide observable proof that opportunities for cross-contamination are eliminated. Kitchen Management will regulate the method for hygienic use of cutting 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
17、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The surface of cutting boards will develop deep groves during normal use. These cuts are difficult to clean and sanitise. They provide a trap for bacteria to accumulate and possibly grow. The cuts in the surface of cutting boards need to be remove
18、d at regular intervals and as needed to keep the surface smooth. 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 Kitche
19、n 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:Health Hazard (Ban on Food Products)標題：標題： 健康危害 (禁制的食品) As a preventive measure, Shangri-La has decided to follow the recent decision by the Ministry of Health from some Asian countries to
20、take off shelves 22 products.由于安全性措施的問題，香格里拉集團決定遵守衛生部門新近頒布的決定，將某些國家生產的22种產品從貨架上撤下。The Health Ministry ordered 22 sauce and seasoning products from five countries to be taken off shelves after they were found containing 3-MCPD, a cancer-causing chemical, above the permitted level of 20 parts per bill
21、ion (ppb).衛生部門之所以要求將5個國家的22種醬料和調味品從貨架上撒下，是因為發現其中有包含3-MCPD，一種致癌物質，遠超出了允許的規定。3-MCPD is a substance that may be released during the processing of a savouring ingredient known as hydrolysed vegetable protein (HVP) that is commonly used in food products around the world.在調味品的製造過程 (水解蔬菜蛋白質) 中，會釋放出3-MCPD。赔
22、偿赔偿停业停业罚款罚款入狱入狱违反食品卫生法违反食品卫生法意味着意味着:P3 偏离表偏离表 Policies must be implemented within 15 days. Deviation form is provided to ensure that in case of non-compliance a system is in place to know the reasons and establish a new date in the future in order for the hotel to eventually comply with SFSMS.政策应在颁发
23、后15天内执行。如未能执行，可填写偏离表已作记录，有系统地知道未能执行的原因，和另提新日期，以确保酒店最终符合SFSMS的要求Deviation Policy偏离政策偏离政策eviation form must be faxed to SLIM GDFB within 15 days from issuing of policy by SLIM.偏离表应在偏离表应在SLIM颁发政策后颁发政策后15天内传真给天内传真给SLIM GDFBShould there be any deviation requested, form to be filled with the following: 如有
24、任何偏离，填写表格如下：如有任何偏离，填写表格如下：* Title (Topic of SFSMS policy) 题目 （SFSMS政策的题目） * Reference No: (Policy number) 序列号 （政策编号） * Reasons: (Reason for deviation) 原因 （偏离原因） * Cost Involved: (Estimated cost to change equipment as per SFSMS policy) 有关费用 （根据SFSMS政策更改设备的预算） * Time Required for Full Implementation:
25、(new date to be provided by Hotel until the policy is implemented) 完成所需时间 （酒店预计时间可完全推行政策）* Hotel: (Name of the hotel) 酒店 （酒店名称）* Requested by: (Name and position) 申请人 （姓名，职位）* 1st Endorsement by: (Hygienist name and signature) 第一认可人 （卫生员姓名及签名）* Endorsement by GM/RM: (Name and signature) GM/RM的认可 （姓名
26、及签名）* Approval by GDFB: (Name and signature of GDFB with approval or not approve status and date. GDFB批准 （批准人姓名及签名，附有批准或未批准理由及时间） P4 Hand Washing 洗手 Risks 危险性危险性Hands are one of the principle agents in transferring bacteria to food and handling should be reduced to the minimum. Proper hand washing i
27、s a critical protective measure against contamination and foodborne illness. 手是向食品传播细菌最基本的途径，应最低限度减少触摸手是向食品传播细菌最基本的途径，应最低限度减少触摸. 正确的洗手是防止污染和食源性疾病有效的保护措施正确的洗手是防止污染和食源性疾病有效的保护措施.Hand Washing Policy 洗手制度洗手制度 Hand Washing Procedure.洗手程序洗手程序1. All kitchen employees must wash their hands and scrub their n
28、ails upon arriving in the kitchen for work. 所有厨房员工在到达厨房开始工作时必须洗手所有厨房员工在到达厨房开始工作时必须洗手 和擦洗指甲和擦洗指甲.2. All kitchen employees must wash their hands before handling food. 所有厨房员工在食品操作前必须洗手所有厨房员工在食品操作前必须洗手.3. All kitchen employees must wash their hands at least every 30 minutes or after any of the following
29、 activities: 所有厨房员工每隔所有厨房员工每隔30分钟或做下列活动后必分钟或做下列活动后必 须洗手须洗手: Using the toilet; 上厕所后上厕所后Handling raw food; 触摸生食后触摸生食后Stocking or storing food items; 储存食品后储存食品后Handling garbage; 扔垃圾后扔垃圾后Leaving a high risk area such as butchery, pastry sushi or sashimi; 离离开易污染地区如开易污染地区如:肉房、西点房或寿司加肉房、西点房或寿司加工间工间Returnin
30、g from a break; 休息回来后休息回来后 1. Use warm water. 用温水用温水 2. Wet your hands. 淋湿双手淋湿双手 3. Get a small amount of soap. 用一些洗手液用一些洗手液 4. Rub hands together for 20 seconds. 双手搓洗双手搓洗20秒钟秒钟 5. Brush hands and fingernails. 刷洗手和指甲刷洗手和指甲 6. Rinse with warm water. 用温水冲洗用温水冲洗 7. Dry with paper towel or dryer. 用纸巾擦干用
31、纸巾擦干 8. Put on the sanitizer gel(if any). 擦涂消毒霜（如果有）擦涂消毒霜（如果有） P5 洗手设备洗手设备Risks 风险风险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 洗手设备政策洗手设备政策 1 .A hand wash station shoul
32、d 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.: FSMS 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， (请参照FSMS P3偏离表)。2. It is recommended to have additional hand wash sinks near high ris
33、k locations such as cold kitchen, butchery, pastry and sashimi / sushi areas in order to facilitate hand washing.建议在高风险地区增设洗手槽在冻厨房，肉类加工作房，饼房间和鱼生/寿司机等地区，以便洗手。1.3. Hand wash sinks need: 洗手槽应有：2.*must be mechanically or electronically 3.operated hand sink to minimize risk of4.cross- contamination,必须使用机
34、械式或电5. 子式操作的洗手槽， 以防止交叉污染。*supply of warm water 有温水供应该。*hand washing instructions posted。(Please refer to DLs instruction。) 洗手指示 (请参看DL的指示)。*supplies of paper towel, desinfecting hand soap, nail brush chained and Kept in container with sanitizer. 供应纸巾，含有消毐性质的洗手液和指刷，指甲刷应装有链子并放在有消毒水的容内。4.Sanitizer must
35、 be changed at a regular interval and documented. 5. 消毒水必须按时更换和记录。 6.5. Hand should be washed in accordance with FSMS P4. 应按照FSMS P4的程序洗手。 P6 即弃卫生手套即弃卫生手套Risks 危险性危险性Disposable gloves are required to be used more frequently by food handlers, to prevent the hands coming into direct contact with high-
36、risk food, such as Ready-to eat items, Fruit and salad. The use of disposable gloves is increasing the effectiveness in reducing the contamination. 食品操作人员应尽可能多的使用一次性手套，以防食品操作人员应尽可能多的使用一次性手套，以防止直接接触易污染食品。例如：直接入口食品、水止直接接触易污染食品。例如：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。果和沙拉。使用一次性手套可有效降低污染。Disposable Gloves Policy
37、 一次性手套制度一次性手套制度1.1. Disposal gloves are to be used when touching ready-to eat food.2. 即棄卫生手套是在接触即时食用的食物时使用的。3.2. Hands are to be washed before putting on gloves. 戴手套之前要先洗手。4.3. Gloves are to be changed every 30 minutes when in continuous use.5. 手套在连续使用了30分钟之后，应被更换。6.4. Gloves are to be changed after
38、 each task to control cross-contamination.7. 完成一项单独工作后需要更换手套，以防止交叉污染。完成一项单独工作后需要更换手套，以防止交叉污染。8.5. Immediately discard gloves that are torn or have holes. 当手套有破损或洞时，应及时更换。6. Paper towels are to be used when touching non-food contacts i.e. refrigerator doors, telephone, switches, etc. 应使用纸巾，当接触其它物品如冰箱
39、门、电话、开关製等。7. Ensure Shangri-La is in accordance to local regulations.香格里拉要确保与当地的法规一致.Hand Washing Procedure.(before putting on gloves) 洗手程序洗手程序(戴手套前戴手套前)Use warm water. 用温水用温水Wet your hands. 淋湿双手淋湿双手Get a small amount of soap. 用一些洗手液用一些洗手液Rub hands together for 20 seconds. 双手搓洗双手搓洗20秒钟秒钟Brush hands
40、and fingernails. 刷洗手和指甲刷洗手和指甲Rinse with warm water. 用温水冲洗用温水冲洗Dry with paper towel or dryer. 用纸巾擦干用纸巾擦干Put on the sanitizer gel(if any). 擦涂消毒霜（如果有）擦涂消毒霜（如果有） P7 Knife (Coding, Cleaning and Storage) 刀具 (顏色規則，清洁和存放) Risks 风险：风险：Bacteria can be transferred through a vehicle of contamination. People, an
41、imals, equipment and utensils are the most usual vehicles of contamination.细菌依靠一些污染工具进行傳播。人、动物、仪器和器皿就是这些最常见的污染工具。 Knife Coding 刀具顏色規則刀具顏色規則Colour coded knives should be used in accordance with colour coded cutting boards. (Please refer to FSMS P1.) 顏色刀具應与相同顏色的砧板一起使用。 (請參照FSMS P1)Knife Hygiene 刀具衛生刀具
42、衛生1. Knife should be washed and sanitized at the beginning and at the end of the shift. 在工作前和工作后， 應把刀具清洗和消毒。2. During the shift, knife must be washed and sanitized before and after each task. 在工作時，刀具必須在每件工作前和后，进行清洗和消毒。Knife Storage 刀具刀具存放存放Knife must be cleaned and sanitized and hung in designated s
43、anitary station (drawers are not acceptable). 刀具必須加以清洁和消毒，并且存放在指定清洁的位置 (抽屜不可)。P8P8 Chilling Hot Food 冷却热食冷却热食 Risks 风险风险Hot food passes through the temperature danger zone (5C - 63C) as it cools, so we should reduce the temperature as quickly as possible. The best method is to cool food quickly in a
44、 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 or an ice bath and cover it before moving it the coolest part of a food area. Food should be kept above floor during the cooling peri
45、od.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
46、冷却时，它需要经过 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冷容器内或冰水，然后加盖，把它放在食物处理范围内清凉处冷却。在冷却它过程中，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 冷却热食政策冷却热食政策1. 1. Chilled food
47、 has an internal temperature of 4C to 8C.已冷却食物的内部温度為 4-8。2 . Cool all food as quickly as possible (use blast chiller or ice bath).把食物尽快冷却。3.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
48、，不能超过4小时的限制。4.Once chilled, all food must 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。5.Cooling temperature records must be completed and available.必须存有完整的冷却热食温度记录。冷却辣肉酱的标准冷却辣肉酱的标准1. 在2小时内快速冷却肉酱，温度由63C降至 5C。2. 把肉酱盛于浅盆中，埋在冰内。冷却后用保鲜纸把冷却后用保鲜纸把盆盖住，置于雪柜盆盖住，置于雪柜上层，标明日期
49、时上层，标明日期时间及食品名称。间及食品名称。P9Hygienic Transfer from Receiving 运送中的卫生 Risks风险风险The transfer of food from receiving is essential. Containers, trolleys, push-carts 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 运送贮藏食物政策：运送贮藏食物政策：1.Transfer produ
50、cts received at the loading dock to sanitized 2. containers to minimize risk of cross contamination. 在盛装前先将容器消毒以减低交叉污染。2. Dirty and abused outer cartons are not allowed in chillers. 冷库里不应有不洁和破损的盛放食品的纸箱。3. Clean, original cartons may be stored in the Central storage chillers only. 干净的盛放食品的纸箱只可以存放在总冷库