【正文】 pathogens.所有廚房人員必須要預防和保護他們(她們)自己和同事不要被血液細菌感染或BBP(細菌，病毒，和微生物在人的血液中流動或身體其它的分泌液)感染如果你加工有可能傳染病菌的食物時必需要經過特殊的培訓和必要的訓煉才可以操作。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。BKitchen部門： 餐飲部廚房JOB TITLE: All Kitchen Associates職位： 全體廚房員工TASK NO: 任務序列號： SPFBWB0004TASK: Personal amp。 Food Hygiene任務： 個人衛(wèi)生和食品衛(wèi)生EQUIPMENT REQUIRED: 所需設備： WHAT TO DO行動Personal Hygiene and Cleanliness:REASON原因Standard:All Kitchen associates will ply with the Food and Hygiene laws, to make sure that the food is safe for human consumption. 在廚房里你所接觸和使用的任何東西都必須是衛(wèi)生的和符合食品衛(wèi)生法，并保證消費者的食物是安全的。Before handling any food items, all Kitchen associates will attend and successfully plete the Departmental Training sessions on在你操作任何食品之前，所有的廚房員工必須參加并順利完成部門的培訓Personal Hygiene個人衛(wèi)生Food Hygiene食品衛(wèi)生All Items that are handled, touched, used and served must be of the highest standards of Hygiene and sanitation你所觸摸的任何使用和服務的食品必需符合衛(wèi)生及防疫。The following Guidelines MUST be strictly adhered to.必須嚴格遵守下列規(guī)定Procedures:All kitchen associates will practice the following guidelines onPersonal Hygiene and Cleanliness:所有的廚房員工的個人衛(wèi)生必需按照下列各項規(guī)定去執(zhí)行：Kitchen associates will 廚房員工將Shower or bathe daily. 每天要淋浴或洗澡。Wash or Shampoo hair everyday每天要沖洗或使用香波洗頭發(fā)。Use anti perspirant and deodorant使用香水或除臭劑。Brush teeth, especially after eating heavily flavoured foods like garlic堅持刷牙，特別是吃了有異味的食物如蒜。Keep uniforms clean at work and change daily工作時必須保持工作服干凈并堅持每天更換。Not wear any jewellery, bangles, earrings, watches etc while at work當班時禁止佩帶珠寶，包括手鐲、腳鏈，耳環(huán)，手表等等。Keep your hair clean and tied back for women, 保持你的頭發(fā)干凈，女孩子要把頭發(fā)盤起來。Short and close cut for men Shave daily if needed, no stubble or facial hair permitted如有必要每天必須修剪你的胡子或刮掉胡子，不允許把頭發(fā)剪的短短或顏上顏色。MUST NOT SPIT IN ANY AREAS IN THE KITCHEN, INCLUDING GARBAGE BINS禁止在廚房里任何地方隨地吐痰，包括往垃圾筒里吐痰。Use plenty of soap and hot water to wash hands frequently especially經常使用多一些肥皂和熱水去洗你的手特別是。216。 Before going on duty工作之前216。 After sneezing or coughing, blowing nose, touching any soiled items, after break, smoking cigarette, using the bathroom打噴嚏或咳嗽，挖鼻孔，觸摸過任何污物之后，休息，吸煙，使用衛(wèi)生間之后216。 After eating or drinking吃東西和喝東西216。 Touching parts of the body especially eyes, nose, mouth.揉眼鏡，鼻子，嘴或身體的其它部位216。 Using tissue or handkerchief使用織物或手帕216。 Handling raw foods or unwashed fruit or vegetables加工生的食物或不干凈的水果和蔬菜216。 Taking out trash倒垃圾216。 After touching unclean items like Money, soiled dishes, linen, Chemicals, Detergent在觸摸不潔東西之后例如錢，弄臟的菜，亞麻制品，化學藥品，洗滌劑。Food Hygiene and Sanitation食品衛(wèi)生和防疫1. Complete the Food hygiene course as stipulated by Department head按照部門經理的規(guī)定完成食品衛(wèi)生的培訓課程。2. Stay at home when you are sick如果你生病要呆在家里。3. Cover cuts, burns, sores and abrasions with a tight dry antiseptic bandage使用干的帶殺菌劑的繃帶包注你的傷口如刀傷，燙傷，擦傷處4. Do not allow food to e into contact with the injured part, wear gloves if needed or finger stalls嚴禁食品與受傷的部位接觸，如有必要需手套或使用手直接接觸菜品食需要帶手套。5. Do not touch, scratch, or pick face or nose or other parts of the body especially in guest contact areas, use the locker room for such bodily functions and wash hands after禁止用手搔癢，觸摸面部，挖鼻孔，或身體的其它部位特別是在客人面前，以上這些動作只能在衛(wèi)生間或更衣室進行，并且事后要洗手。6. Keep raw food away from cooked or ready to eat foods在你調配食品時生的食品和熟的食品要放開或馬上吃的食品。7. Keep food away from all chemicals保證食品遠離化學藥品。8. Hold Refrigerated and Frozen foods out of the Freezer only for as short a time as possible從保鮮冰箱和冷凍冰箱拿出的食物不能在外面放的時間太長。9. DO NOT SPIT IN ANY AREAS IN THE KITCHEN, INCLUDING GARBAGE BINS禁止在廚房里任何地方隨地吐痰，包括往垃圾筒里吐痰。10. Wash all raw fruits and vegetables. 洗滌所有的水果和蔬菜。11. Cover foods at all possible times during and after preparation. 在工作的時候食品要蓋好及準備工作結束之后也要蓋好。12. Never plate food that has fallen or touched floor or other unsanitary areas. 絕對不能把作好的菜跌落、放在地上或放在其它不衛(wèi)生的地方13. Always use tongs, or scoops when necessary, wear gloves where needed必須使用夾子，或勺拿食品，或有些食品需要用手時要帶手套14. Use appropriate safety equipment like gloves, face masks, and eye protection aprons, when needed當你需要的時候，使用合適的安全工具例如一次性手套，口罩，防護眼鏡及圍裙。15. Hold foods at correct temperatures as per guidelines根據規(guī)定保證食品在適當的溫度。16. Wipe up spills promptly 馬上擦掉灑的東西。17. Clean and Sanitize equipment, utensils, after each changed use, which includes, knives, cutting boards, etc. 每次更換使用之后要清潔和消毒設備，器具，包括刀具，砧板，等等。18. Use FIFO method for storing food (First In First Out)使用先進先出的方法儲存食物。19. Always store food in Food grade containers and food wrap儲存食物時要把食物放在相應的容器內或包裹好。20. Always date and label food leftovers儲存剩余食品必須要貼上標簽并寫上日期。21. Store Raw or Thawing meats on the lowest possible Refrigerator shelves儲存生的或解凍肉類一定要放在冰箱的最低層。22. Do not refreeze foods after they have been thawed經過解凍的食物一定不能再把它凍起來。23. Keep food out of the danger zones as much as possible, Refer Samp。P on Food storage必須保證食物遠離危險的地方，參考食物儲存的標準和程序。Special for cooks只限于廚師24. Use a Two spoon method for tasting food,(Pour or place the food from the container using a clean spoon on another clean spoon used for tasting, do not taste over an open container or plate of food) 使用兩個勺的方法品嘗食物，(放置在容器里的食品要使用干凈的勺稱出食品并倒入另一個勺中再品嘗，不能在稱放食品的容器或作好的食品上面品嘗食品)。25. Wash hands only at hand washing stations, wet your hands and wrists with hot water, apply soap and lather for at leat 20 –30 secs. Rinse under hot water at least for 2030 secs.( Follow this procedure twice if you have used the rest room) use a single use paper towel or Air hand dryer. 洗手時只能在規(guī)定的地方洗手，要使用熱水洗你的手和碗部，并使用肥皂搓洗最少20—30 秒。然后在使用熱水沖洗最少20—30秒。(如果你從休息室回來要按照這個方法清洗兩便) 必須使用紙巾或干手機把手弄干。26. It is especially important for you to recognise the potentially hazardous foods you work which include, Eggs, Milk, Fish, Poultry, Pork, Meats, Shellfish. 對于潛在的污染食物的