Hygiene Manager 卫生经理

Complete responsibility for the highest level of sanitation and hygiene standards in the hotel. To ensure all food served to guests and employees are free of microbiological, chemical and physical contamination, and all work areas conform to requirements set by local health authorities.     

全权负责酒店最高级别的清洁和卫生标准。确保为客人和员工提供的所有食物均没有任何微生物、化学和物理污染，并且所有工作区域符合地方卫生当局的要求。

• As per the IHG FSMS booklet
• 参照IHG食品安全管理系统手册
• Tracking system for control of supplier operating licenses
• Daily checklist by shift for chiller temperature control
• Control of dry store food rotation
• 控制供应商操作许可证的跟踪系统
• 冷库温度控制的每日轮班检查表
• 干货存储周转的控制

• Specification / quality / delivery records for perishable food items
• Items to be removed from delivery packaging and transferred in washable containers
• Sufficient and well maintained refrigeration equipment functioning at correct temperatures
• Daily spot check on storage conditions and holding temperatures
• Food stock rotation practices are adhered to
• 易腐食品的规格/质量/交货记录
• 除去物品的交货包装，转移到可清洗的容器中
• 充足和妥善保养的冷冻设备，以正确的温度运作
• 每日抽查储存条件和保持的温度
• 遵守食品存货周转规范
• Segregation of all raw and cooked food procedures are strictly observed
• To carry out sanitizing / disinfection procedures
• Temperature and time controls are in place to ensure all cooking is thorough and properly carried out
• To ensure rapid chilling after cooking
• Appropriate holding for at hot temperatures until serving
• Food not consumed must be disposed of immediately
• 严格遵守所有生食和熟食分离的程序
• 执行消毒/杀菌程序
• 落实温度和时间控制，确保所有烹饪均得到彻底、正确的实施
• 确保烹饪后的迅速冷却
• 在供应前适当的高温保温
• 残余食物必须被立即处理
• Sanitation / Disinfection of all critical surfaces and utensils
• Correct concentration for chemical products
• Application of correct chemical for correct use
• Items protected from contamination after disinfection
• Suitable methods are used to make sure that cleaning is effective
• To check the temperature of wash and rinse
• All equipment used for cleaning are to be hygienically stored
• Cleaning products are to be safely stored away from food
• Cleaning products must be properly labeled and identified
• 所有关键的表面和器具的消毒/杀菌
• 化学品的正确浓度
• 正确使用正确的化学品
• 物品杀菌后避免污染
• 使用适当的方法确保清洁有效
• 检查清洗和冲洗的温度
• 所有用于清洁的设备应卫生地存放
• 清洗产品应远离食品安全存放
• 清洗产品必须有正确的标签能被适当识别
• Participation of all staff to the Food Safety training
• Full respect of Food Handling best practices
• 所有员工参加食品安全培训
• 全面遵守食品加工的最佳实践
• Top management is fully aware of high risk areas for food-borne illnesses
• Recommendation for future improvement
• High confidentiality from internal results
• Full integrity in carrying the Audits
• 最高管理层充分意识到可能引发食源性疾病的高风险领域
• 今后改进的建议
• 内部结果的高度机密性
• 实施审计过程中的充分诚信
• Matters pertaining to food safety and hygien
• 与食品安全和卫生相关的事务