【正文】 and associates against Blood Borne Pathogens or BBP Special training will be conducted and care will be exercised to handle certain foods that carry pathogens.所有廚房人員必須要預(yù)防和保護(hù)他們(她們)自己和同事不要被血液細(xì)菌感染或BBP(細(xì)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(jīng)過特殊的培訓(xùn)和必要的訓(xùn)煉才可以操作。4. Eating, drinking, smoking, and handling contact lenses, applying cosmetics applying lib balm only in areas safe from the presence of BBP. 吃東西、喝東西、吸煙，和摘帶眼鏡，涂化妝品一定要在安全的地方。Procedures:(Bacteria, Viruses, and other microorganisms that are carried in a persons blood stream and other body fluids), cause serious diseases such as Hepatitis A, Hepatitis B, HIV, and other infections. (細(xì)菌，病毒，及其它的細(xì)菌引起的微生物被傳染到人體的血液當(dāng)中或身體的其它不安定的部分) ，這樣會引起嚴(yán)重的疾病例如甲型肝炎，乙型肝炎，HIV，及其它傳染病。All cleaning products are of industrial strength and have been tested to pass set standards of effectiveness and should be used at all times. 在工作其間所有的清潔成果都必須達(dá)到并通過衛(wèi)生防疫的檢查。Germs can multiply at a rapid rate, and infection from people is a critical problem. Ensure the following steps are followed to halt that multiplication.細(xì)菌的繁殖能力很強(qiáng)，并會傳染給人是個危險的問題。All newly Hired and transferred Food Prep associates will attend and plete a 1 5 day structured department orientation prior to mencing work in the department, conducted by a designated department trainer所有新到的和后調(diào)的廚師都在上崗之前，必須參加并完成15天的部門入職培訓(xùn)，由部門指定的培訓(xùn)者對員工進(jìn)行培訓(xùn)。2. Associates must not be allowed to start his/her work unless they pleted all the sessions of the Hotel orientation and departmental orientation. 所有員工必須在結(jié)束酒店與部門的入職培訓(xùn)之后，方可上崗。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(wù)序列號： SPFBWB0001TASK: Attending Dept. Orientation任務(wù)： 參加部門的入職培訓(xùn)EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動HOW TO DO IT步驟REASON原因Standard:All newly Hired and transferred Food Prep associates will attend and plete a 1 5 day structured department orientation prior to mencing work in the department, conducted by a designated department trainer所有新到的和后調(diào)的廚師都在上崗之前，必須參加并完成15天的部門入職培訓(xùn)，由部門指定的培訓(xùn)者對員工進(jìn)行培訓(xùn)。Procedures:On successful pletion of the 2 day hotel orientation, a prepared departmental orientation will be conducted ensuring thorough knowledge and familiarization of the department and other work units with whom the associates will be working with. 在完成2天的酒店入職培訓(xùn)之后，再準(zhǔn)備進(jìn)行部門的入職培訓(xùn)。3. Department head and/or Sous Chefs will conduct the Department orientation by following the attached outline. 部門主管或者廚師長將根據(jù)培訓(xùn)大綱對本部門進(jìn)行入職培訓(xùn)。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。我們必須保證我們要按照下列步驟去制止細(xì)菌的繁殖。All kitchen will associates conduct themselves and abide by safe, sanitary and hygienic practices at all times to所有的廚房員工在工作時間內(nèi)必需遵守安全，衛(wèi)生防疫及衛(wèi)生的規(guī)定。1. All food handlers MUST be inoculated appropriately against BBP所有食品操作必須作BBP預(yù)防注射。5. Wash hands and skin immediately after contact with contaminated body fluids or objects and report this incidents to security在接觸身體的分泌液后一定要馬上清洗手和皮膚6. Use the appropriate safety equipment such as gloves, masks, and aprons. 使用適當(dāng)?shù)陌踩ぞ呃缫淮涡孕l(wèi)生手套，口罩和圍裙。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。The following Guidelines MUST be strictly adhered to.必須嚴(yán)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。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。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。 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。 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。2. Stay at home when you are sick如果你生病要呆在家里。7. Keep food away from all chemicals保證食品遠(yuǎn)離化學(xué)藥品。11. Cover foods at all possible times during and after preparation. 在工作的時候食品要蓋好及準(zhǔn)備工作結(jié)束之后也要蓋好。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(shè)備，器具，包括刀具，砧板，等等。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。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)。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危險這種方法是非常重要的可能被污染的食物包括雞蛋，牛奶，魚，家禽，豬肉，牛肉，貝殼類。在當(dāng)班的時候必需保持干凈整潔的外表。3. Ensure that shoes are clean, that uniforms are well maintained with all buttons, no rips, tears, or stains. 保持鞋是干凈的，保持工作服上的扣子不能少，不能有破口，不能有撕破的地方，或污點(diǎn)。8. Nametags are to be worn at all times, nametag is to be placed on the left hand side of the vest, or blouse and will always be in as good as new condition. Nametags with scratches are to be immediately replaced. 在工作時間內(nèi)必需佩帶名牌名牌，名牌必需佩帶在你的上衣左邊胸部位置，并保持名牌總是好的就像新的一樣。11. No earrings, watches, ring or costume jewellery allowed in the kitchen.在廚房里不允許佩帶耳環(huán)，手表，戒指或珠寶。在當(dāng)班的時候必需保持干凈整潔的外表。 Kitchen Safety at all times in the Famp。216。All Kitchen associates所有廚房員工1. Must participate in orientation, and attend the sections of occupational safety必需參加入職培訓(xùn)，和職業(yè)安全培訓(xùn)。All Kitchen staff will practice Occupational Safety amp。BKitchen部門： 餐飲部廚房JOB TITLE: All Kitchen Associates職位：