【正文】 MUST BE WORN AT ALL TIMES while in guest contact areas or in the kitchen and back of house areas. 當(dāng)班時(shí)間廚師必須戴好帽子(在廚房或與客人接觸時(shí))10. Clean chefs hats must be worn correctly in a straight position so as to cover hair above the ears. 廚師帽必須干凈，把頭發(fā)蓋住戴在頭部最佳位置。7. Cigarettes packets, pagers, mobile phones or other personal effects cannot be carried in the top breast pockets. 香煙，傳呼機(jī)，手機(jī)或其它物品不能裝進(jìn)上衣口袋。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。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。2. Hand over the soiled uniform to the Linen room attendant in exchange for the clean set. 到工服房更換掉臟的工服，并著裝整齊。 1 pair of Protective shoes一雙廚師鞋Name badge or Name Identification名牌或名卡Procedures:1. Report to the linen room with your dirty or soiled uniform at the allocated times。 2 Kitchen towels兩條廚師毛巾Accessories附加： 1 Scarf or Necktie一條三角巾或領(lǐng)帶 1 pair of Chefs / Cooks trousers一件廚師褲子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(hào)： SPFBWB0007TASK: Wearing Uniform任務(wù)： 工服的穿著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 all times, report for duty in the issued clean and plete Kitchen uniforms and accessories, These must be maintained in a clean and proper condition at all times所有廚房員工在當(dāng)班時(shí)間里都必須保證工服干凈并穿著整齊，在任何時(shí)候，所有的工服必須在干凈和適當(dāng)?shù)臈l件下保存好。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。All Kitchen staff will practice Occupational Safety amp。3. Must sign and acknowledge that they have read and understood the safety regulations as portrayed in the safety handbook. 必需簽字及承認(rèn)他們(她們)已經(jīng)認(rèn)真閱讀和理解了安全規(guī)定并能背誦安全手冊(cè)。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)。216。216。Procedures:Read and understand the guidelines for occupational safety and kitchen safetyOccupational and workplace safety must be practiced at all times for the認(rèn)真閱讀及了解職業(yè)安全和廚房安全的準(zhǔn)則職業(yè)安全和工作環(huán)境的安全必需是有經(jīng)驗(yàn)對(duì)于216。 Kitchen Safety at all times in the Famp。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。在當(dāng)班的時(shí)候必需保持干凈整潔的外表。13. Noses should not be touched when handling food, and never sneeze into food. 當(dāng)你操作食品時(shí)不能用手觸摸鼻子，以及絕對(duì)不能對(duì)著食品打噴嚏14. Always wash hands with soap after visiting the toilet and also when handling other things besides food. 使用過(guò)衛(wèi)生間以及作其它與食品不相關(guān)的事情之后必需要使用肥皂清洗雙手除了操作食品以15. Remember your appearance is a reflection of your character。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。9. Personal grooming checklist: Hair, face, uniform, hands, shoes, breath, teeth, ears, stance and movement. 個(gè)人衛(wèi)生檢查表：頭發(fā)，面部，工作服，雙手，鞋，口腔，牙齒，耳朵，姿勢(shì)及走路。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(shí)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。5. Hair neatly groomed, 頭發(fā)整潔的要求6. Males to be clean shaven, moderate after shave or deodorant to be worn, clean well cut finger nails, and well groomed bed hair, clean face and ears. 男的必需是刮過(guò)胡子的，適當(dāng)?shù)膰娨恍┫闼虺魟?，修剪指甲，及頭發(fā)不能超過(guò)衣領(lǐng)，臉和耳朵必需干凈。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)。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。在當(dāng)班的時(shí)候必需保持干凈整潔的外表。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。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(duì)于潛在的污染食物的危險(xiǎn)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。然后在使用熱水沖洗最少20—30秒。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(gè)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(gè)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)。23. Keep food out of the danger zones as much as possible, Refer Samp。21. Store Raw or Thawing meats on the lowest possible Refrigerator shelves儲(chǔ)存生的或解凍肉類一定要放在冰箱的最低層。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。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。15. Hold foods at correct temperatures as per guidelines根據(jù)規(guī)定保證食品在適當(dāng)?shù)臏囟取?1. Cover foods at all possible times during and after preparation. 在工作的時(shí)候食品要蓋好及準(zhǔn)備工作結(jié)束之后也要蓋好。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。7. Keep food away from all chemicals保證食品遠(yuǎn)離化學(xué)藥品。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(dòng)作只能在衛(wèi)生間或更衣室進(jìn)行，并且事后要洗手。2. Stay at home when you are sick如果你生病要呆在家里。 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(xué)藥品，洗滌劑。 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。 Touching parts of the body especially eyes, nose, mouth.揉眼鏡，鼻子，嘴或身體的其它部位216。 After sneezing or coughing, b