公司HSE标准化流程培训教材模板.doc

Blue Marlin Management Group蓝枪鱼管理集团SOP-BMHSE蓝枪鱼HSE标准化步骤OriginatorName/Date创建者/日期HRName /Date人力资源部/日期MD/GMName/Date实施董事/总经理/日期CEO/COOName/Date首席实施官/首席营运官/日期目录I介绍 3II卫生政策 4III个人仪表及卫生 16IV吧台卫生和环境 21V厨房卫生和环境 23VI防火、防盗制度 30VII设备安全和操作 32 VIII职员宿舍管理条例 37 Hygiene and Safety: 卫生和安全 RISKS STAFF EXHIBITING UNHYGIENIC PRACTICES WILL INCREASE THE RISK OF FOOD POISONING AND HASTEN A DECLINE IN BUSINESS AND REPUTATION. 风险： 职员不良卫生习惯会增加食物中毒几率，使得企业生意和声誉受损。 Personal Habits 个人习惯 1)No smoking or use of any tobacco product in food handling areas. 2)No eating, drinking or chewing gums in food production line (handling areas). 3)No spitting. 4)No nail biting and licking fingers before wrapping paper. 5)No picking and scratching of nose. 6)No coughing and sneezing in front of food or beverage or customers when possible. 7)No touching or combing of hair or face in the Personal Habits 个人习惯 1)食物操作区域严禁吸烟或享用其它烟制品。 2)食品操作区域严禁偷吃,偷喝,偷拿及咀嚼口香糖。 3)严禁吐痰。 4)拆包装时，严禁咬指甲和蘸口水。 5)严禁挖鼻孔和挠鼻子。 6)严禁在食品、饮料及用户面前咳嗽和擤鼻涕。 7)严禁在吧台内梳头、挠头及抓脸。 Hygiene Policy Number 1 卫生政策 1 Maintenance of Cutting Boards 砧板保养 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 removed 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余于其上，这些刀痕极难清洁洁净，而且很适合细菌生长，这些砧板需定时清洁并保持表面光滑 Hygiene Policy Number 2 卫生政策2 Hand Washing Policy 手部清洁政策: 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关键渠道，应尽可能避免和食物接触。正确洗手是避免食物污染和造成食品疾病有效方法。 Hand Washing Policy 手部清洁政策: 1)All employees must wash their hands and scrub their nails upon arriving for work. 2)All employees must wash their hands before handling food or drinks. 3)All employees must wash their hands at least every 30 minutes or after any of the following activities: Using the toilet Handling raw food Stocking or storing food items Handling garbage Leaving a high risk area such as dishwashing or handling ashtrays Returning from a break Hand Washing Policy 手部清洁政策: 1)全部厨房职员应在开始厨房工作前洗手及清洁指甲。 2)全部厨房职员应在接触食物前洗手。 3)全部厨房职员应最少每隔30分钟或在以下情况下洗手。 上厕所后 接触生食物后 存放食物后 接触垃圾后 离开高风险地域如肉类加工房， 饼房，寿司或生鱼片 休息后 Hand Washing Procedures 洗手步骤： Use warm water 使用温水 Wet your hand 打湿双手 Get a small amount of soap 取少许肥皂 Rub hands together for 20 seconds 往返搓擦20秒 Brush hands and fingernails擦洗手指缝及指甲 Rinse with warm water 用温水冲洗 Dry with paper towel or dryer 用纸巾或烘干机擦干 Put on the sanitizer gel (if any) 可能话使用消毒杀菌剂 Hygiene Policy 3 卫生政策3 Bar Equipment Hygiene and Storage 吧台设备卫生及存放 Risks风险： Bacteria can be transferred through a vehicle of contamination. People, animals, equipment and utensils are the most usual vehicles of contamination. 细菌依靠部分污染工具进行传输。比如人、动物、仪器和器皿就是这些最常见污染工具 Bar Equipment Hygiene and Storage 吧台设备卫生及存放 Knife Hygiene 刀具卫生 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,应把刀具清洗和消毒。 2)During the shift, knife must be washed and sanitized before and after each task在工作时刀具必需在每件工作前和后，进行清洗和消毒。 Bar Equipment Hygiene and Storage 吧台设备卫生及存放 Bottle Pourers and all Bar Equipments Hygiene 酒嘴及全部吧台设备卫生 Risks 风险 Equipment cleanliness is one of the most important aspects of food safety. They must be well maintained and in sanitary condition to prevent microbial and physical contaminations. 器材清洁是食物安全关键条件。它们必需保持良好操作和时常保持在清洁卫生情况，以避免由细菌引发和物理性污染。 Can Opener Policy罐头刀政策 1)Can opener is only for opening tin cans. 罐头刀只可作开罐头用途。 2)Can opener is to be kept clean and sanitary at all times. 时常保持罐头刀清洁和卫生 3)Bar employee must clean and sanitize the can openers blade and mount after each use. 每次使用后，吧台职员必需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. 用温水冲去清洁剂。 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。 Hygiene Policy Number 4 卫生政策4 Washing Glassware 清洗玻璃器具 Visually bright 看上去洁净 A glass which is not visually bright will cause customers to drink elsewhere. A dirty, smeared or damaged glass implies you do not care about the hygiene standards in your pub. This will then reflect badly on other aspects of your business like your food sales. 看起来不洁净玻璃器具会造成用户流失去其它地方。使用一个不洁净、污渍斑斑或损坏玻璃器具意味着你不关心酒吧卫生标准。它将会反应出严重食物销售等其它方面业务销售。 Washing Glassware 清洗玻璃器具 Greasy, nonrinsing films on the inside of the glass will damage the head on the beer and gas release properties (bubbles) within the drink itself. This will cause the beer to look flat and generally of poor quality when served to a customer. 油腻或玻璃器具内壁未冲洗洁净器皿会破坏啤酒释放气体性能（酒泡）。当用这种器皿为客人服务时会造成啤酒看上去质量很差。 Washing Glassware 清洗玻璃器具 Handle all glasses with care at all times时刻注意处理玻璃器具方法 AVOID stacking glasses inside each other. This puts strain on the rim and causes chipping or cracking. 避免堆叠玻璃器具。这么轻易造成器皿碰撞及破损 AVOID picking up glasses in clusters. This can cause cracking. 避免一次性处理大量玻璃器具。这么轻易引发破损。 AVOID putting cutlery in glasses. 避免使用玻璃餐具。 Washing Glassware 清洗玻璃器具 When collecting glassware for washing: 搜集玻璃器具清洗时： Empty waste from glass in separate sink 在独立水槽中清空玻璃器具中垃圾 Never store glassware to be washed with ashtrays, crockery, cutlery or bar equipment 严禁玻璃器具同烟灰缸、瓷器、餐具或吧台设备一起清洗 Washing Glassware 清洗玻璃器具 When collecting glassware for washing: 搜集玻璃器具清洗时： Always remove Lipstick stains from glasses before placing in soapy water with the other glasses to be washed.必需先去除玻璃器具上口红印才能放入肥皂水中和其它玻璃器具一起清洗。 Never just rinse glass 严禁仅用清水冲洗玻璃器具 When collecting glassware for washing: 搜集玻璃器具清洗时： Use scrubbing aid and rotate each glass ensuring both inside and outside of glass are thoroughly cleaned. Keep scrubbing aid in a separate sink for washing only with HOT SOAPY WATER. 使用清洁海绵擦洗并旋转玻璃器具确保玻璃器具内部外部根本清洁。将清洁海绵放入独立水槽中配合热肥皂水进行清洗 Change the water and detergent every few loads 每隔几下交替清水和洗涤剂 Never use only your hand to wash the glass 严禁用手清洁玻璃器具 Upon washing with Scrubbing Aid, Rinse thoroughly and stand to dry. 使用清洁海绵，根本冲洗洁净而且沥干。 Why a clean, dry, cool glass every time? 为何玻璃器具必需时刻保持洁净、干燥及冷却？ Glasses at the point of use must be completely dry, cool and odor free. The flavor and drinking pleasure will be lost in glasses that are warm or contaminated with odours. The appearance and the “head” of the beer will be adversely affected if dispensed into a wet glass even if the glass is nucleated, since the release of gas bubbles which assist head retention is suppressed. The beer will quickly look lifeless and flat. 玻璃器具在实际使用中必需完全保持干燥、冷却没有任何气味。假如玻璃器具是温暖或是带异味这将影响饮酒时愉快气氛。若将啤酒倒入潮湿未干玻璃器具中，这么很影响啤酒酒泡外观。这是因为酒泡滞留在杯壁上从而限制了酒泡完全释放。让啤酒看起来没有活力。 To give your customers the best Beer Experience, ensure you: 为了能为用户提供最好啤酒，请确保： Always use a clean glass for each drink served. This avoids any cross contamination from used glasses to beer fonts. 每次服务时务必使用洁净玻璃器具。这将避免和使用过啤酒玻璃器具之间交叉感染。 Store glasses after washing in a cool and dust free conditions on a ventilated surface. This allows the air to circulate and dry the inside of the glass. 洗洁净玻璃器具应该放置在通风温度清凉没有灰尘地方。这将有利于空气流通并保持玻璃器具内部干燥。 Always have enough clean glasses in the bar to allow an adequate drying time for newly washed glasses. 吧台内应放置充足洁净玻璃器具这么将有足够时间烘干刚洗过杯子 Never stack glass on glass or place upside down on smooth nonabsorbent surfaces. 严禁堆叠式存放玻璃器具或是将玻璃器具倒置放在表面不光滑地方。 Never dry or polish glassware with a teatowel or cloth as it is unhygienic and can spread germs. 为预防细菌传输严禁使用擦拭茶杯抹布或布料擦拭玻璃器具 Never use strong perfumes, perfumed detergents, laundry treatments or polishes when handling glasses. 严禁使用浓重香气洗涤剂，衣物处理剂或光亮剂清洗玻璃器具。 The final check before using Always check the glass before serving the customer. The glass should be: 每次在用玻璃器具为客人服务前必需再次检验玻璃杯以下： Cold (no more than ambient temperature). 冷却（不超出常温） Clean and smear free such as no fingerprints or lipstick marks. 洁净、没有污渍，没有手指印及口红印 Free from chips or cracks. 杯子边缘没有破损和损坏 Free from loose debris in bottom of glass. 杯子底部没有碎片 The right glass for product. 使用和饮品配套玻璃器具 Periodic glass test 周期性玻璃器具测试 To determine that a glass is totally clean and free from any greasy residue film, the following test can be carried out simply. This test will establish that your glass wash machine is working correctly or that you may need to take further steps like rechecking the machine itself or indeed renovating your glassware. 以下测试能够轻松检验玻璃器具是否完全洁净且表面没有任何油腻残留。你需要检验玻璃器具清洗机器是否正常工作或可能需要采取深入步骤再次重新检验机器本身或是更新你玻璃器具。 Periodic glass test 周期性玻璃器具测试 1. Rinse the glass in cold water and fill it.在冷水中充足冲洗玻璃器具 2. Dry the outside. 拿出来沥干 3. Pour the water out of the glass. 倒出玻璃器具中水 4. Hold the glass upside down over a sink to drain. 拿着杯子倒置让水排干 5. Check its appearance.检验杯子外观 6. If you see a continuous film then this means the glass is clean. 假如你看到杯身上有连续薄膜，这说明杯子洁净了。 7. If you see spots and dots then this is evidence of poor washing 假如你看到杯身上还有小圆点，那就证实杯子没有洗洁净。 Hygiene Policy Number 5 卫生政策5 Ice machine Policy 制冰机政策 Risks Ice machine may present difficult cleaning problems. The complexity of some of the working parts, the time allocated for cleaning and the nature of the soil deposits have often resulted in machine being imperfectly cleaned. Deep cleaning should be performed on a regular base to prevent bacteria builds up on the inside of the ice machine that may contaminate the ice. Ice machine Policy 制冰机政策 风险 制冰机可能有较困难清洗问题。部分部位复杂性，安排清洗时间和部分自然形成污垢，全部能造成制冰机清洗不够洁净，应为制冰机安排定时深层清洁来预防机器内部细菌污染冰块。 a)Ice machine is only for storage of ice for consumption. 制冰机只能用来贮藏给客人用冰块。 b)Ice machine is to be kept clean and sanitary at all time. 制冰机应时常保持洁净卫生。 c)Ice machine is to be kept closed or covered. 制冰机应把盖子时刻关好。 d)Ice scoop is stored with a chain in separate sanitary container with sanitizing solution. 安装有链子冰铲应放在一个盛载有消毒剂卫生容器里。 e)Ice bin must not be used to cool any bottle or container. 制冰机不能用来冷却任何瓶子或容器。 f)Rubber gasket or sponge on the lid to be kept clean and in working condition. 盖上橡皮垫或海绵应保持洁净和良好状态。 g)Cleaning and sanitizing of ice machine to be done weekly. 制冰机应每星期清洗和消毒。 h) Cleaning records, or copies, must be available in plastic files with each ice machine. 制冰机清洁统计或复印本，必需存放在塑料袋中，贴在制冰机上 Hygiene Policy Number 6 卫生政策6 First Aid Wounds and Sores 抢救-伤口和溃烂 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 and beverage handlers. 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. First Aid Wounds and Sores 抢救-伤口和溃烂 Risks 风险 厨房里必需安放一个物品充足抢救箱，以供食物和酒水处理者随时取用。 抢救箱内应包含防水创可贴，防水创可贴可预防血液和细菌污染食物，也能预防食物细菌污染伤口，尤其是生肉或生鱼，可使伤口发炎，另外，防水创可贴不沾油污和灰尘。 First Aid Wounds and Sores 抢救-伤口和溃烂 Employees with boils and septic cuts should be excluded from food and beverage handling areas, as such plaster should be changed at a regular interval lesions contain Staphylococcus aureu. 职员有烫伤和发炎伤口不能参与食品及酒水处埋工作，防水创可贴必需在指定时间内更换,以预防葡萄球菌 Staff who reports for work wearing unacceptable dressings must have them changed before they enter the bar or restaurant. 职员如贴有不合规格创可贴，必需在进入食品工场及酒水操作台前把它更换，才可开始处理食物相关工作。 Loss of dressings must be reported to the supervisor immediately. 创可贴缺乏时应立即向主管汇报。 Employees with boils and septic cuts should be excluded from food and beverage handling areas, as such plaster should be changed at a regular interval lesions contain Staphylococcus aureu. 职员有烫伤和发炎伤口不能参与食品及酒水处埋工作，防水创可贴必需在指定时间内更换,以预防葡萄球菌 Staff who reports for work wearing unacceptable dressings must have them changed before they enter the bar or restaurant. 职员如贴有不合规格创可贴，必需在进入食品工场及酒水操作台前把它更换，才可开始处理食物相关工作。 First Aid Wounds and Sores 抢救-伤口和溃烂 First Aid Policy 抢救政策 Food and Beverage should not work with open or infected wounds. Clean cuts should be covered with brightly coloured waterproof plaster and gloves must be worn over the waterproof plaster. Plaster should be changed every 4 hours. 有开放性伤口或伤口感染职员不应该参与食物及酒水处理工作。洁净没有感染伤口上必需使用明亮颜色防水创可贴，除此之外再带上塑料手套。创可贴必需4小时更换一次。 紧抢救护 假如有心脏病、窒息等需紧抢救护事件, 立即要求医疗支持。假如你知道正确抢救方法, 立即实施救护, 不然等候救护人员。 窒息 了解窒息征兆是很关键。 1. 客人无法说话、呼吸或咳嗽。 2. 客人忽然停止进食，掐住喉咙，面露惧色，肤色变成蓝紫色。问询意识清醒客人 你能说话吗？ 假如没有反应，立即请求救护。假如客人能够说话，咳嗽和呼吸，不要惊慌，立即通知经理。假如客人已经神智不清，设法叫醒她们并打电话求救。哈姆立克抢救法意识清醒伤患o站在伤患稍后方，将一手放在伤患胸前做支撑o用另一只手手掌下缘，在伤患背部两肩胛骨间，用力拍击四下o站立在伤患后方，一手握拳置于伤患腹部上方o将拇指伸出贴紧腹部，约在肚脐和剑突之间 另一手至于上方紧紧紧围绕住o双手用力在伤患腹部往内、往上挤压四次o反复背部拍击及腹部按压程序直到异物咳出为止失去意识之伤患o 打开伤患呼吸道，并查看有没有呼吸，假如没有呼吸立即做四次口对口人工呼吸(若受过此训练)。o 使伤患侧身，实施四次背部捶打动作。o 使伤患平躺，头朝侧面打开呼吸道。o 跨坐在伤患身上，两脚贴紧其身体两侧，一手手掌平贴伤患腹部，另一手将紧紧铐住，由下往上朝伤患头部方向用力推压四次o 清除伤患咽喉中异物，施以人工呼吸抢救(若受过此训练) 个人仪表及卫生 1人员卫生 职员健康和卫生保健 手是基础带菌媒体, 常常见肥皂洗手, 是预防第一步。 在下列情况下，请根本将手洗洁净: q 开始工作前q 上完洗手间后q 触碰了脸、口或头发以后q 倒垃圾以后q 打喷嚏后q 接触过生食后q 咳嗽后q 拖完地 q 吃东西后q 抽烟后q 或做完任何一项会让手不洁净活动后。 1.从业人员（包含临时工）必需接收健康检验，取得体检合格证者方可上岗；上岗前，必需经过卫生培训教育。全部和食品直接接触从业人员（包含临时工）必需取得体检合格证者，方可上岗；严禁患痢疾肠道疾病、伤寒、肝炎、红眼病，化脓性皮肤病、活动性肺结核等疾病人员上岗操作；无显著引发感染伤口。 2必需进入生产加工区域（包含厨房间、切配间、点心间、清洗间、冷藏或冷冻库房和分配线）从业人员，必需穿戴清洁整齐白色工作服，工作鞋帽，分配线上职员在分菜时，定时更换。严禁穿工作服进厕所或离开生产加工区域。 3手和手指保持洁净、不留长指甲、不涂指甲油；不戴戒指、手表和首饰，不戴项链，不喷洒香水；头发扎起；不得在生产加工场所梳理头发。 4生产操作前，必需清洗和消毒双手；接触不洁净物品或不洁操作（如抓头皮、擦鼻涕等），必需立即清洗消毒双手；不得用手接触直接入口食品，必需戴一次性手套。 5生产加工区域内，不得带入或存放个人生活用具；不得带入和存放玻璃制品。 6生产加工区域内，不得吃零食、口香糖、喝水等。 7操作人员手部受到外伤，不得接触食品或原料，必需经过诊疗包扎，