【正文】 15. Maintain a clean work area保持工作間的清潔。而且容易控制數(shù)量，也方便于介紹和品嘗。7. Always clean you after your work. 在自己工作結(jié)束后必須把工作區(qū)域清理干凈。3. Knowing how to use the Kitchen equipment safely and efficiently了解如何安全有效地使用廚房設(shè)備。13. The Name badges should belong to the individual persons。 1 Apron一條圍裙 Prevention of health risk caused to or by fellow associates as a result of the work place預(yù)防工作區(qū)域內(nèi)有病的人會(huì)傳染到其他的員工。名牌如果有刮痕必需馬上換一個(gè)新的。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(shí)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。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(shí)間太長(zhǎng)。Use plenty of soap and hot water to wash hands frequently especially經(jīng)常使用多一些肥皂和熱水去洗你的手特別是。7. Inform your supervisor if you feel that you experience ANY suspected strange symptoms of illnesses如果你平經(jīng)驗(yàn)感覺(jué)身體有任何不適時(shí)必須要通知你的廚師長(zhǎng)。BKitchen部門(mén)： 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(hào)： SPFBWB0002TASK: Adhering to Hygiene and Sanitation Standards任務(wù)： 堅(jiān)持保健法和衛(wèi)生防疫的標(biāo)準(zhǔn)EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動(dòng)HOW TO DO IT步驟REASON原因Standard: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(shí)間內(nèi)必需遵守安全，衛(wèi)生防疫及衛(wèi)生的規(guī)定。1. All associates must attend department orientation. 所有的員工都必須參加本部門(mén)的入職培訓(xùn)。BKitchen部門(mén)： 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(hào)： SPFBWB0003TASK: Understanding Blood Borne pathogens任務(wù)： 了解血液細(xì)菌EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動(dòng)HOW TO DO IT步驟REASON原因Standard:All Kitchen Associates will take precautions to protect themselves 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(dòng)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(shí)必需要經(jīng)過(guò)特殊的培訓(xùn)和必要的訓(xùn)煉才可以操作。Use anti perspirant and deodorant使用香水或除臭劑。 After touching unclean items like Money, soiled dishes, linen, Chemicals, Detergent在觸摸不潔東西之后例如錢(qián)，弄臟的菜，亞麻制品，化學(xué)藥品，洗滌劑。19. Always store food in Food grade containers and food wrap儲(chǔ)存食物時(shí)要把食物放在相應(yīng)的容器內(nèi)或包裹好。Procedures:1. Obtain a clean, pressed uniform from the uniform department by submitting the soiled uniform. 要從布巾間換取干凈整潔的工作服。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。BKitchen area.在廚房工作的時(shí)候所有廚房員工必需熟悉職業(yè)安全及廚房安全的準(zhǔn)則。6. Chefs Jackets must be buttoned pletely with no part of the jacket open or unbuttoned at any time, ensure that all buttons are intact amp。21. Uniforms and accessories must not be left lying around in locker rooms and other back of house areas, eg Associate Dining Room, Rest rooms, Loading Docks etc工服及所有的附件不能遺忘在更衣室，或后方區(qū)域，例如：?jiǎn)T工餐廳，休息室，卸貨區(qū)等等。BKitchen部門(mén)： 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(hào)： SPFBWB0009TASK: Working as a team任務(wù)： 團(tuán)隊(duì)工作EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動(dòng)HOW TO DO IT步驟REASON原因Standard:All Kitchen associates must practice the following guidelines to work together as part of a team to promote harmony and enhance productivity.所有廚房員工都必須遵循大綱去團(tuán)結(jié)工作，更有效的提高生產(chǎn)力度。Work with each other to share work, supplies, equipment, and ingredients與其它同事一起 合作，互相幫助，例如設(shè)備，及原材料的使用。8. Requisition any food needed for the production申請(qǐng)所有需要制作的食品。 logical workflow, workstation setups must be practiced at all times using the following basic procedures.Specific ones must be added on to, for individual recipes and specific service areas有效的和合乎邏輯的工作方式,在每個(gè)工作區(qū)域，在所有工作的時(shí)間內(nèi)，必須熟練地運(yùn)用下列基本程序。6. Scale the recipe if more portions are required如果要求很多份，須稱出標(biāo)準(zhǔn)的重量。14. Prepare associates meals promptly and with the same care as you guests food像關(guān)照客人一樣迅速的準(zhǔn)備員工的飯菜。10. Taking active part in training at all times無(wú)論何時(shí)都要在培訓(xùn)中發(fā)揮積極作用All kitchen cooks and chefs will practice the following basic responsibilities all times and follow the general guidelines 所有廚師和廚師長(zhǎng)必須嚴(yán)格遵循基本職責(zé)所有規(guī)定，同樣也必須嚴(yán)格遵循總則。18. Each person must be responsible for his/her kitchen towels and must be accounted for at the exchange in the linen room. 所有員工都有責(zé)任愛(ài)護(hù)好廚房的毛巾，到工服房交換必須入帳19. At the end of your shift ALL the items of uniform MUST be either stored in your personal locker or returned to the linen room for exchange. 在你下班時(shí)必須把工服的全部存放在自己的更衣柜中或拿回到工服房去更換。4. Wear your uniform following the Grooming Standard and make sure that it is clean and neat. 按照儀容儀表的標(biāo)準(zhǔn)穿著工服，并且保證工服的干凈與完整。All Kitchen staff will practice Occupational Safety amp。在當(dāng)班的時(shí)候必需保持干凈整潔的外表。在當(dāng)班的時(shí)候必需保持干凈整潔的外表。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。 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。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(gè)人衛(wèi)生必需按照下列各項(xiàng)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。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(shí)間內(nèi)必需遵守安全，衛(wèi)生防疫及衛(wèi)生的規(guī)定。Procedures:On successful pletion of the 2 day hotel orientat