《酒店食品安全管理2.ppt》由会员分享，可在线阅读，更多相关《酒店食品安全管理2.ppt（104页珍藏版）》请在taowenge.com淘文阁网|工程机械CAD图纸|机械工程制图|CAD装配图下载|SolidWorks_CaTia_CAD_UG_PROE_设计图分享下载上搜索。
1、12013IHGGreatChinaFoodSafetyManagementSystem(IHGFSMS)洲际酒店集团大中华区食品安全管理系统2Content 培训内容：Basic Food Safety knowledge 食品安全基础知识(1)IHG FSMS Documentation Structure Introduction IHG食品安全管理系统文件结构介绍(2)IHG FSMS Introduction IHG食品安全管理系统介绍(3)IHG FSMS Audit Checklist Update and Explanation IHG食品安全管理系统审核检查表更新和解释(4)
2、Audit Procedure and Audit Preparation Introduction 审核程序和审核准备介绍(5)3Content 培训内容：How To Use Audit Report and Prepare Re-audit 如何使用报告和准备复审(6)Food Safety Accident Case Study食品安全案例分析(7)On site Tour and Study 现场参观与学习(8)Question and Test 答疑与测试(9)4BasicFoodSafetyKnowledge 食品安全基础知识 Food Safety:The food shoul
3、d be non-toxic,harmless,meet the nutritional requirements,and will not result in any acute,subacute or chronic hazards.食品安全:指食品无毒、无害，符合应当有的营养要求，对人体健康不造成任何急 性、亚急性或者慢性危害。5BasicFoodSafetyKnowledge 食品安全基础知识 Foodborne illness:is any illness resulting from the consumption of contaminated food,pathogenic b
4、acteria,viruses,or parasites that contaminate food(Defined by WHO)食源性疾病:通过摄食进入人体内的各种致病因子引起的、通常具有感染性质或中毒性质的一类疾病.(世卫组织的注解)Foodborne illness three basic elements:食源性疾病三个基本要素：the illness arises from food 食物是引起疾病的媒介 Food contains pathogenic factors,which cause the disease 食物中含有致病因子,并且该致病因子 引起了疾病 The comm
5、on clinical presentation of foodborne illness is poisoning or infection 以中毒性或感染性为主要临床特征。6BasicFoodSafetyKnowledge 食品安全基础知识Foodborne illness:is any illness resulting from the consumption of contaminated food,pathogenic bacteria,viruses,or parasites that contaminate food(Defined by WHO)食源性疾病:通过摄食进入人体内
6、的各种致病因子引起的、通常具有感染性质或中毒性质的一类疾病.(世卫组织的注解)Foodborne illness three basic elements:食源性疾病三个基本要素：The illness arises from food 食物是引起疾病的媒介 Food contains pathogenic factors,which cause the disease 食物中含有致病因子,并且该致病因 子 引起了疾病 The common clinical presentation of foodborne illness is poisoning or infection 以中毒性或感染性
7、为主要临床特征。Common symptoms of many foodborne illnesses include:Stomach pain and cramps,vomiting and nausea,fever or chills,diarrhea,dehydration,headache 食源性疾病的常见症状:胃部疼痛及绞痛,呕吐和恶心,发烧或发冷,腹泻,脱水,头痛。7BasicFoodSafetyKnowledge 食品安全基础知识The key to preventing poisoning in catering industry 餐饮业中毒预防的关键Food purchasi
8、ng and receiving Food heating Raw and cooked separately Tableware cleaning and disinfection;Food Storage Staff health condition Personal hygiene Environment Toxic flora and fauna processing Nitrite 食品采购验收 食品加热 生熟分开 餐饮具清洗消毒 食品存放 从业人员健康 个人卫生 环境卫生 有毒动植物的加工 亚硝酸盐8IHGFSMSDocumentationStructureIntroduction
9、:IHG 食品安全管理系统文件结构介绍(2)FSMS Project has been implemented from May of 2011.Through two-year operation,IHG group has updated the FSMS documentation according to valuable suggestions of IHG hotel and Intertek team in 2013.FSMS 项目从2011 年5 月运行，经过两年的运作，2013 年IHG 集团根据酒店和Intertek 团队提出的宝贵意见，更新了FSMS 系统文件。9IHGF
10、SMSDocumentationStructureIntroduction:IHG 食品安全管理系统文件结构介绍(2)Key Changes 关 键 变 化 New Requirement 新要求 CP1 Vendor audit 供应商审核记录 Add new forms 增加新记录 Approved Letter of Food Safety Specialist 食品安全管理员批准信 10IHGFSMSDocumentationStructureIntroduction:IHG 食品安全管理系统文件结构介绍(2)Key Changes 关 键 变 化 Responsibility of
11、the food safety team 食品安全小组人员职责 Food Secondary Shelf Life 留样食品清单 IHG FSMS FBI GUIDELINE 洲际集团食源性疾病调查指南 Revised CPs and checklist 修订CP 程序和检查表 IHG web resource link of IHG 2013 FSMS doc.IHG2013 食品安全管理系统文件网络资源链接。11IHGFSMSDocumentationStructureIntroduction:IHG 食品安全管理系统文件结构介绍(2)结 构 示 意 图：12 CPs+5 补充文件12 C
12、Ps+6 Supplemental Procedures18 Secondary Procedures18个二级程序20 Forms20个记录表Food Safety Manual食品安全手册 Checklist检查表12 FSMS Checklist was founded in 2011 and audit contents were designed according to Food Safety Manual and 17 Secondary Procedures,it has been revised several times.Now the new version is 3.0
13、 and issued in March 2013.检查表于2011 年建立，审核内容参照食品安全手册和17 个二级文件，几经修订,目前版本是3.0，已于2013 年3 月发布。17sections are included(Food Safety System,Infrastructure and Equipment,12 CPs,Pest Control,Personal Hygiene and Training Staff in Food Hygiene).包括17 个部分（食品安全系统，基础设施与设备，12 CPs，虫害控制，人员卫生和人员食品卫生培训）。Total 160 check
14、 points including 10 red points and aggregate score is 500.共计160 个检查点包括10 个红点，满分500。IHGFSMSDocumentationStructureIntroduction:IHG 食品安全管理系统文件结构介绍(2)1314IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)Cp1 Purchasing Food control point 采购食品关键控制点 15 Food should be in a sound condition,free from spoilage,filth,or ot
15、her contamination,and should be safe for human consumption.食品应该保持干净，完整，不受 损坏，或受到其他 污染，可供安全食用 Food should be obtained from sources that comply with all laws relating to food and food labeling.食品应通过正规途径购买，符合相关法律 规定，并 带有标签 For example/例如：License of regulatory agency,General standard for the labeling of
16、 prepackaged foods GB7718-2011 官方三证，预包装食品标签通则 GB7718-2011 Food prepared in a private home will not be used or offered for consumption in the hotel 酒店不能使用私人加工的食品Cp1 Purchasing Food control point 采购食品关键控制点 IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)16 The premises and/or processing plant of food distributors
17、 must be periodically inspected to evaluate the criteria:所有供应商必须进行定期检查 Supplier complaints are catalogued and any suppliers who repeatedly fail to meet IHG standards are removed from the preferred listing 根据 IHG 集团标准，被投 诉过的供应商要进行存档及评估，如果再次 发生，将替 换供应商 Preferred supplier lists should include a back up
18、 supplier for all food groups in use.首选供应商名单中应包括一个各种食品的备选供应商Cp1 Purchasing Food control point 采购食品关键控制点 IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)17Cp2 Receiving Food control point 收货关键控制点CP1.Purchase 采购CP9.Reheating再加热CP12.Room Service 送餐CP10.Hot Holding保温CP7.Service服务CP11.Cleaning保洁CP7.Service服务CP7.Serv
19、ice服务CP7.Service服务CP2.Receipt收货CP3.Storage储存CP5.Preparation准备CP6.Cooking烹饪CP8.Cooling冷却CP3 Storage储存CP4.Defrosting解冻CP5.Preparation准备IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)18 Standard operating procedure 标准操作程序 Hotels must only accept a delivery of food that is safe to use.Unsafe food must be rejected
20、酒店只能接收有卫生保障和可以安全使用的食品 On each delivery the temperature of chilled and frozen foods must be checked 必须检查冷冻冷藏食品温度 Chilled foods at or below 10C and frozen foods at or below-12C must be rejected 冷藏在10 摄氏度以下，冷 冻在零下12 摄氏度以下 All food products received must be thoroughly inspected,including the delivery ve
21、hicle.每个接收产品包含运输车辆必须经过严格的检查 The receiver must be trained in the criteria for accepting food and must maintain high standards of personal hygiene and cleanliness.接收人员必须保持高标准的个人卫生和清洁并且接受过相关培训Cp2 Receiving Food control point 收货关键控制点IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)19 Use only digital or bimetallic s
22、temmed thermometers for checking food 用电子温度计或探针式食品温度计来检查食品 Use thermometers that have a probe at least 125mm long 探针式食品温度计最少要12.5 厘米长 Check the temperature with a sanitized stainless steel thermometer inserted between the packages and leave until the reading stabilizes.将探针式食品温度计夹在2 个同类急冻产品中间检测温度 Do
23、not touch the bottom or sides of the containers with the thermometer 不能违规操作，只探 测食品的表面或者边缘Cp2 Receiving Food control point 收货关键控制点IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)20Cp3 Storage Food control point 食品储存关键控制点CP1.Purchase 采购CP9.Reheating再加热CP12.Room Service 送餐CP10.Hot Holding保温CP7.Service服务CP11.Cleani
24、ng保洁CP7.Service服务CP7.Service服务CP7.Service服务CP2.Receipt收货CP3.Storage储存CP5.Preparation准备CP6.Cooking烹饪CP8.Cooling冷却CP3 Storage储存CP4.Defrosting解冻CP5.Preparation准备IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)21 Chilled foods are stored at between 10C and 0 C and their temperatures are recorded twice daily.冷藏食品温度必
25、须控制在0-10 度，每天 检查和记录2 次 Frozen foods are stored at below-18 C and their temperatures are recorded twice daily.急冻食品温度必须控制在摄氏-18 度或以下，每天 检查和记录2 次Cp3 Storage Food control point 食品储存关键控制点IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)22 The date code of food in fridges and freezers must be checked at least once eac
26、h day 每天必须至少一次检查冰箱和急冻库里的食品标签 Raw and cooked foods must be stored apart 生熟食品必须分开储藏 High risk foods are stored beneath other foods to avoid the risk of cross-contamination,for example,always store raw meat,poultry and fish away from or below other food products 高风险食物应储藏在普通食品下边，例如：所有生肉，禽 类及海鲜必须存放在其他食品以
27、下 No non-food grade containers are used to store foods 不符合食品标准的容器不可用于储藏食品 Dry storage temperature shall be between 18-25C,and humidity shall be between 50-60%,both shall be recorded twice a day.干货储藏温湿度应介于18-25，50-60%，温/湿每天记录各两次。Chemicals are not stored near food preparation areas 化学品类不能储藏在食品加工区域 Cp3
28、 Storage Food control point 食品储存关键控制点IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)23Cp4 Defrosting Food control point 食品解冻关键控制点CP1.Purchase 采购CP9.Reheating再加热CP12.Room Service 送餐CP10.Hot Holding保温CP7.Service服务CP11.Cleaning保洁CP7.Service服务CP7.Service服务CP7.Service服务CP2.Receipt收货CP3.Storage储存CP5.Preparation准备CP6
29、.Cooking烹饪CP8.Cooling冷却CP3 Storage储存CP4.Defrosting解冻CP5.Preparation准备IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)24Cp4 Defrosting Food control point 食品解冻关键控制点 Defrosting takes place under refrigeration at 5C for less than 24 hours 解冻应选择在摄氏5 度以下的环境下进行，过程不超过24 小时 Drip trays are fitted for all thawing foods 必须
30、使用防漏盘解冻食品 Thawing foods are separated from ready-to-eat foods 解冻食品应该与其他成品分开 Consuming thawed food within 48 hours of defrosting them are critical to preserving the safety and quality of defrosted foods.解冻后的食品必须在48 小时内使用IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)25Cp4 Defrosting Food control point 食品解冻关键控制点
31、 Water used for defrosting should be at a temperature of 21C or lower 水中解冻的温度应控制在摄氏21 度或以下 Water used for defrosting can only be used for defrosting for not more than 2 hours 水中解冻不应该超过2 个小时 Use a large,cleaned and sanitized sink which is used only for defrosting 使用指定的解冻池，解 冻前应该清洗并消毒 Use a good water
32、 flow,strong enough to wash off particles or dirt on the surface 解冻过程应该使用流动水，以确保能 清洁表面的污垢残留 Defrosting parts should not get warmer than 5C in the process 解冻后食品的温度不能高于摄氏5 度以上IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)26Cp5 Preparing Food control point 食品制备关键控制点CP1.Purchase 采购CP9.Reheating再加热CP12.Room Servic
33、e送餐CP10.Hot Holding保温CP7.Service服务CP11.Cleaning保洁CP7.Service服务CP7.Service服务CP7.Service服务CP2.Receipt收货CP3.Storage储存CP5.Preparation准备CP6.Cooking烹饪CP8.Cooling冷却CP3 Storage储存CP4.Defrosting解冻CP5.Preparation准备IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)27Cp5 Preparing Food control point 食品制备关键控制点Color-coded board
34、 system is installed and signed砧板颜色标识系统 Yellow for raw poultry 黄色用于禽类生肉 Green for Vegetables and Fruits 绿色用于水果蔬菜 Red for raw meats 红色用于生畜牧肉 Blue for seafood 蓝色用于水海产品 White for ready-to-eat,dairy and cooked food 白色用于即食食品、乳制品及熟食IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)28Cp5 Preparing Food control point 食品制
35、备关键控制点 All fresh fruit and vegetables are washed with potable water 所有新鲜水果及蔬菜要使用标准饮用水清洗 Food surfaces are cleaned and sanitized between the preparation of successive ingredients 接触食物的表面应该在每次加工后清洁及消毒 Garbage is stowed in impermeable garbage receptacles and not in the immediate vicinity of food prepar
36、ation areas 加工所产生的垃圾应该立即从工作区域清理掉 Ready-to-eat fresh fruits and vegetables should be sanitized in chlorine solution as per local guidelines firstly.and washed with potable water before service.即食的新鲜水果和蔬菜应首先使用规定的氯溶液进行消毒，使用 饮用水冲洗，再提供 给顾客IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)29Cp5 Preparing Food control p
37、oint 食品制备关键控制点 Do not prepare food too far in advance of service 不要过早准备食品 Limit the exposure of food to ambient temperatures during preparation 避免把食物放在室温下过长时间 All equipment and utensils used in food preparation should be clean and sanitized 所有的工具和器皿都应该保持干净以及消毒 Prepare raw,high risk food and low risk
38、 food in separate areas 把准备好的生的原料和高危险食品与低风险食品分开存放 Keep the handling of food during preparation to a minimum 避免不必要的触摸食品 Exclude all staff with food poisoning symptoms 工作人员不应该带病上岗或有食物中毒的迹象IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)30Cp5 Preparing Food control point 食品制备关键控制点 Chefs should avoid using a chefs
39、cloth for wiping hands and then dishes,as this leads to cross-contamination risks.工作人员不能使用制服，围裙，手布等来擦手，擦餐具等，这也会引起交叉感染 Food handlers should thoroughly wash their hands after handling raw food,and before touching other food or equipment.食品工作人员在接触生食后，必 须马上清洁双手，才可接触其他食品或工具IHGFSMSIntroductionIHG 食品安全管理系统
40、介绍(3)31Cp6 Cooking Food control point 食品加工关键控制点CP1.Purchase 采购CP9.Reheating再加热CP12.Room Service送餐CP10.Hot Holding保温CP7.Service服务CP11.Cleaning保洁CP7.Service服务CP7.Service服务CP7.Service服务CP2.Receipt收货CP3.Storage储存CP5.Preparation准备CP6.Cooking烹饪CP8.Cooling冷却CP3 Storage储存CP4.Defrosting解冻CP5.Preparation准备IHG
41、FSMSIntroductionIHG 食品安全管理系统介绍(3)32Cp6 Cooking Food control point 食品加工关键控制点 Food should be cooked to a minimum core temperature of 75C for at least 15 seconds(unless otherwise specified by local laws).食品烹饪温度达到摄氏75 度以上，至少达到15 秒（除非有特殊规定）IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)33Cp7 Serving Food control po
42、int 食品服务关键控制点CP1.Purchase 采购CP9.Reheating再加热CP12.Room Service送餐CP10.Hot Holding保温CP7.Service服务CP11.Cleaning保洁CP7.Service服务CP7.Service服务CP7.Service服务CP2.Receipt收货CP3.Storage储存CP5.Preparation准备CP6.Cooking烹饪CP8.Cooling冷却CP3 Storage储存CP4.Defrosting解冻CP5.Preparation准备IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)3
43、4Cp7 Serving Food control point 食品服务关键控制点 Serving food can take place after preparing,cooking,holding,or reheating it,and is followed by cleaning.食物服务是发生在制备、烹 饪、存 储或再加热之后，清 洁之前 Limiting the interaction between people and food 应该减少人与食物间接触 Serving food quickly after preparation 准备后马上服务 Maintaining tem
44、perature before the food is served 服务前要保持食物温度 Protecting the food from contamination help to eliminate risk 保护食品避免污染，以消除 风险IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)35Cp7 Serving Food control point 食品服务关键控制点 The holding equipment used to display food for service should maintain cold food at 10C or below a
45、nd hot food at 60C or above.Food on display should not be allowed to reach the temperature danger zone.展示食物的存储设备应能维持冷食在摄氏5 度或以下，热食在摄氏60 度或以上；展示中的食物不允许停留在危险温度区（10C-60C）Reheat hot food to 75C for at least 15 seconds before placing it on display.重新加热的热食在展示前应加温到摄氏75 度，保持至少15 秒钟 Stir hot food regularly a
46、nd frequently to make certain that it remains hot throughout.定期经常翻动热菜，确保其保持整体 热度 Check the condition and temperature of food.It is best to assign an employee who is trained in safe operating procedures to monitor and maintain the cleanliness of the buffet and customer behavior.Food containers,servin
47、g dishes,or utensils that customers may have touched and possibly contaminated should be removed.应该检查食物的状况及温度；最好选派一位接受过安全操作程序培训的人员监控和维护自助餐台和客人行为的卫生；被客人碰触过或可能受污染的食物容器、盘碟、器具 应当及时IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)36Cp8 Cooling Food control point 冷却关键控制点CP1.Purchase 采购CP9.Reheating再加热CP12.Room Service
48、送餐CP10.Hot Holding保温CP7.Service服务CP11.Cleaning保洁CP7.Service服务CP7.Service服务CP7.Service服务CP2.Receipt收货CP3.Storage储存CP5.Preparation准备CP6.Cooking烹饪CP8.Cooling冷却CP3 Storage储存CP4.Defrosting解冻CP5.Preparation准备IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)37Cp8 Cooling Food control point 冷却关键控制点 Food is cooled to 21C
49、 within two hours and to 5C in further four hours(unless otherwise specified by local laws).食物应当在2 小时内冷却到摄氏21 度以下，4 小时内冷却到摄氏5 度以下（除非当地法规另做要求）Ice machines,storage refrigerators and freezers must not be used for cooling.制冰机，冰箱和冰柜降温不能用于冷却 IHGFSMSIntroductionIHG 食品安全管理系统介绍(3)38Cp9 Reheating Food control
50、 point 再加热关键控制点CP1.Purchase 采购CP9.Reheating再加热CP12.Room Service送餐CP10.Hot Holding保温CP7.Service服务CP11.Cleaning保洁CP7.Service服务CP7.Service服务CP7.Service服务CP2.Receipt收货CP3.Storage储存CP5.Preparation准备CP6.Cooking烹饪CP8.Cooling冷却CP3 Storage储存CP4.Defrosting解冻CP5.Preparation准备IHGFSMSIntroductionIHG 食品安全管理系统介绍(3