餐饮业食品安全管理体系.pptx

Click to edit Master title style,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,*,*,Click to edit Master title style,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,*,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,食品安全管理体系,FOOD SAFETY MANAGENT SYSTEM,餐饮业食品安全管理体系,第1页,P1Plastic Cutting&Chopping Board(1st Review),塑料砧板(第一修订),P2Health Hazard(Ban on Food Products)健康危害(禁制食品),P2aHealth Hazard(Ban on Food Products)(1st Review),健康危害(禁制食品)(第一修订),P3Deviation Form 偏离表,P4Hand Washing 洗手,P5Hand Wash Station,(2nd Review)洗手设备(第二修订),P6Disposable Gloves 即弃卫生手套,P7 Knife Hygiene&Storage(1st Review)刀具卫生与存放(第一修订),P8Chilling Hot Food (2nd Review)冷却热食 (第二修订),P9Hygiene Transfer from Receiving(1st Review)运输中卫生(第一修订),P10First Aid Wounds and Sores (2nd Review),紧抢救伤伤口和患处(第二修订),P11Ice Machine(2nd Review)制冰机 (第二修订),P12Slicers Rotary (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),P16Thawing In Running Water 解冻 在流水中,P17Priority of Product Storage 产品储备先后次序,P18Piping Bag (2nd Review)裱花袋(唧忌廉袋)(第二修订),P19Chinese Cutting Boards(2nd Review)中式砧板(第二修订),(删除),目录,餐饮部政策,餐饮业食品安全管理体系,第2页,P20Transfer and Hot Holding Food(2nd Review),热食保温和运输 (第二修订),P21Hot Holding Food(Deleted)热食保温,(删除),P22Preparation Table (2nd Review)工作台(第二修订),P23Hamburger Cooking and Service (1st Review),汉堡食品烹饪和服务(第一修订)P24Secondary Shelf Life 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),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 冰箱储备,P31 Reheating Food(2nd Review)翻热食物 (第二修订),P32Chiller and Freezer Maintenance(1st Review),雪箱和冰库维修保养(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),烧腊食品冷却和吊干(第一修订),P36Mayonnaise Awareness 白汁(美乃滋)认识,P37Can Opener 罐头刀,P38Bar Counter Inspection(1st Review)酒吧柜台检验(第一修订),餐饮业食品安全管理体系,第3页,P39Transfer and Cold Holding Food(1st Review),输送和保持冷冻食物(第一修订),P40Receiving Freshly Slaughtered Meat 接收新鲜屠宰肉类,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)厨房内个人卫生,(第一修订),P44Personal 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 Culture,(,2nd Review),管理承诺与文化(第二修订),餐饮业食品安全管理体系,第4页,P1,TITLE:,Plastic Cutting&Chopping,Boards,-,ALL Kitchens,(1st Review)标题：,塑料砧板-,全部厨房,(第一修订),Color Coding System,颜色规则系统,Potentially Hazardous Foods,潜在危害食物,Ready-to-Eat Foods,可即食食物,Raw Meat and Poultry,生肉类和家禽,红色Red,Salads,Vegetables and Fruits (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,蓝色Blue,All Other,Ready-to-Eat Foods,其它可即食食物,白色White,餐饮业食品安全管理体系,第5页,Specific Application Notes for Sashimi and Vegetables生鱼片和蔬菜注意事项:,Sashimi生鱼片,Sashimi is seafood served to the customer raw.,生鱼片为提供给客人生海鲜食物。,The raw seafood 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,1Prepare sashimi in specially designated area of the kitchen.在厨房制订区域预备生鱼片。,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.处理完生鱼片后洗手。,5.Do not prepare sashimi next to other ready-to-eat products.,防止在处理生鱼片时，隔邻同时在处理可即食食物。,Preparation of Raw Produce,生食蔬果产品预备,Raw produce is prepared for cooking and eating raw.生食蔬果产品预备,Produce for eating raw Salads,Fruits,Ingredients,Garnishes,生吃蔬果产品 色拉，水果，材料成份，装饰,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考类似卫生操作规程 (见塑料砧板工作流程图)。,餐饮业食品安全管理体系,第6页,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容器中而且在自来水下漂洗。,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 cutting boards.Improper use of hygienic cutting board procedures is a critical failure during Food Hygiene Audits,全部香格里拉厨房应提供砧板管理证实，用以确保杜绝交叉污染可能性。,Maintenance of Cutting Boards塑料砧板保养,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，而且非常适合细菌生长，这些砧板需定时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.,全部香格里拉厨房每六个月应研磨砧板表面，依据厨房检验或食物卫生检验结果而自行 制订时间表。,餐饮业食品安全管理体系,第7页,P 2,TITLE:,Health Hazard(Ban on Food Products),標題：,健康危害,(,禁制食品,),As a preventive measure,Shangri-La has decided to follow the recent decision by the Ministry of Health from some Asian countries to take off shelves 22 products.,因为安全性办法問題，香格里拉集團決定恪守衛生部門新近頒布決定，將一些國家生產,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 billion(ppb).,衛生部門之所以要求將,5,個國家,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.,在調味品製造過程,(,水解蔬菜蛋白質,),中，會釋放出,3-MCPD,。,餐饮业食品安全管理体系,第8页,赔偿,停业,罚款,入狱,违反食品卫生法,意味着:,餐饮业食品安全管理体系,第9页,P3,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.,政策应在颁发后15天内执行。如未能执行，可填写偏离表已作统计，有系统地知道未能执行原因，和另提新日期，以确保酒店最终符合SFSMS要求,餐饮业食品安全管理体系,第10页,Deviation Policy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SLIM颁发政策后15天内传真给SLIM GDFB,Should there be any deviation requested,form to be filled with the following:,如有任何偏离，填写表格以下：,*Title(Topic of SFSMS policy)题目（SFSMS政策题目）,*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),相关费用（依据SFSMS政策更改设备预算）,*Time Required for Full Implementation:(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（卫生员姓名及署名）,*Endorsement by GM/RM:(Name and signature)GM/RM认可（姓名及署名）,*Approval by GDFB:(Name and signature of GDFB with approval or not approve status and date.,GDFB同意（同意人姓名及署名，附有同意或未同意理由及时间）,餐饮业食品安全管理体系,第11页,P4 Hand Washing 洗手,Risks 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 is a critical protective measure against contamination and foodborne illness.,手是向食品传输细菌最基本路径，应最低程度降低触摸.正确洗手是预防污染和食源性疾病有效保护办法.,餐饮业食品安全管理体系,第12页,Hand Washing Policy,洗手制度,Hand Washing Procedure.洗手程序,1.,All kitchen employees must wash their hands and scrub their nails upon arriving in the kitchen for work.,全部厨房员工在抵达厨房开始工作时必须洗手,和擦洗指甲.,2.All kitchen employees must wash their hands before handling food.,全部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 activities:,全部厨房员工每隔30分钟或做以下活动后必,须洗手:,Using the toilet;上厕所后,Handling raw food;触摸生食后,Stocking or storing food items;储存食品后,Handling garbage;扔垃圾后,Leaving a high risk area such as butchery,pastry sushi or sashimi;离开易污染地域如:肉房、西点房或寿司加工间,Returning from a break;休息回来后,1.,Use warm water.,用温水,2.Wet your hands.,淋湿双手,3.Get a small amount of soap.,用一些洗手液,4.Rub hands together for 20 seconds.,双手搓洗20秒钟,5.Brush hands and fingernails.,刷洗手和指甲,6.Rinse with warm water.,用温水冲洗,7.Dry with paper towel or dryer.,用纸巾擦干,8.Put on the sanitizer gel(if any).,擦涂消毒霜（假如有）,餐饮业食品安全管理体系,第13页,P5,洗手设备,Risks 风险,Inadequate resources will reduce the effectiveness of the hand-washing program and increase the risk of cross-contamination.,不足够设备会降低洗手效果，和提升交叉污染风险。,餐饮业食品安全管理体系,第14页,Hand Wash Station Policy 洗手设备政策,1.,A hand wash station should 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).,洗手设备应设置在全部厨房进口处，特殊情况,应注明，比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 risk locations such as,cold kitchen,butchery,pastry and sashimi/,sushi areas in order to facilitate hand washing.,提议在高风险地域增设洗手槽在冻厨房，肉类加,工作房，饼房间和鱼生/寿司机等地域，方便洗,手。,3.Hand wash sinks need:洗手槽应有：,*,must be mechanically or electronically,operated hand sink to minimize risk of,cross-contamination,必须使用机械式或电,子式操作洗手槽，以预防交叉污染。,*,supply of warm water 有温水供给该。,*,hand washing instructions posted。(Please,refer to DLs instruction。),洗手指示(请参看DL指示)。,*,supplies of paper towel,desinfecting,hand soap,nail brush chained and,Kept in container with sanitizer.,供给纸巾，含有消毐性质洗手液和指刷，,指甲刷应装有链子并放在有消毒水容内。,Sanitizer must be changed at a regular interval and documented.,消毒水必须按时更换和统计。,5.Hand should be washed in accordance with FSMS P4.,应按照FSMS P4程序洗手。,餐饮业食品安全管理体系,第15页,P6,即弃卫生手套,Risks 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-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使用一次性手套，以预防直接接触易污染食品。比如：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。,餐饮业食品安全管理体系,第16页,Disposable Gloves Policy 一次性手套制度,1.Disposal gloves are to be used when touching ready-to eat food.,即棄卫生手套是在接触即时食用食物时使用。,2.Hands are to be washed before putting on gloves.,戴手套之前要先洗手。,3.Gloves are to be changed every 30 minutes when in continuous use.,手套在连续使用了30分钟之后，应被更换。,4.,Gloves are to be changed after each task to control cross-contamination.,完成一项单独工作后需要更换手套，以预防交叉污染。,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门、电话、开关製等。,7Ensure Shangri-La is in accordance to local regulations.,香格里拉要确保与当地法规一致.,Hand Washing Procedure.(before putting on gloves)洗手程序(戴手套前),Use warm water.,用温水,Wet your hands.,淋湿双手,Get a small amount of soap.,用一些洗手液,Rub hands together for 20 seconds.,双手搓洗20秒钟,Brush hands and fingernails.,刷洗手和指甲,Rinse with warm water.,用温水冲洗,Dry with paper towel or dryer.,用纸巾擦干,Put on the sanitizer gel(if any).,擦涂消毒霜（假如有）,餐饮业食品安全管理体系,第17页,P7,Knife,(Coding,Cleaning and Storage),刀具(,顏色規則，清洁和存放),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污染工具。,餐饮业食品安全管理体系,第18页,Knife Coding,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砧板一起使用。,(,請參照,FSMS P1),Knife Hygiene,刀具衛生,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,存放,Knife must be cleaned and sanitized and hung in designated sanitary station(drawers are not acceptable).,刀具,必須加以清洁和消毒，而且存放在指定清洁位置,(,抽屜不可,),。,餐饮业食品安全管理体系,第19页,P8,Chilling Hot Food 冷却热食,Risks 风险,Hot food passes through the temperature danger zone(5,C-63,C)as it cools,so we should reduce the temperature as quickly as possible.The best method is to cool food quickly in a 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 period.,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.,当热食冷却时，它需要经过 5-63危险温度区范围，所以，我们应把温度尽快降低，最方便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时间，假如没有冷库(降温冷柜)设备，则将食物放在一个洁净冷容器内,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，应把食物放在离地层架上冷却。,当有需要，在冷却食物液汁时，应使用浅而扁大容器，因为大而敞开表面有利于冷却进程，当冷却肉类或鸡时，应将它们与汤汁分离后，再放进一个洁净容器内，不可太挤迫，以帮助空气流通。,餐饮业食品安全管理体系,第20页,Chilling Hot Food Policy 冷却热食政策,1.Chilled food has an internal temperature of 4,C to 8,C.,已冷却食物内部温度為 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 63,C should be chilled to 10,C in less than 90 minutes,but shall never exceed a 4 hour limit to reach 5,C.当热食温度在或超出63时，应在90分钟内将其冷却至10，但当抵达5时，不能超出4小时限制。4.Once chilled,all food must be labeled,kept covered and immediately stored at 5,C.一旦被冷却，全部食物都应贴上标签，加盖并马上冷藏在5。5.Cooling temperature records must be completed and available.必须存有完整冷却热食温度统计。,冷却辣肉酱标准,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。,冷却后用保鲜纸把盆盖住，置于雪柜上层，标明日期时间及食品名称。,餐饮业食品安全管理体系,第21页,P9,Hygienic Transfer from Receiving 运输中卫生,Risks风险,The transfer of food from receiving is essential.Containers,trolleys,push-carts are the main sources of contamination.,从收货部运输食物到其它地方乃是不可少一环。容器、推车都是污染主要起源。,餐饮业食品安全管理体系,第22页,Receiving Transfer Storage Policy 运输贮藏食物政策：,Transfer products received at the loading dock to,sanitized,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,盛放食品纸箱。,3.Clean,original cartons may be stored in the Central storage chillers,only,.,洁净盛放食品纸箱,只,能够存放在总冷库内。,4.Delicate fruits,i.e.mangoes,pears,berries,etc.maybe