【正文】 lowing 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。216。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。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。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。Use anti perspirant and deodorant使用香水或除臭劑。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。 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。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。8. Report any contaminated areas to security or duty manager發(fā)現(xiàn)任何污染區(qū)必須報告給保安或當班經(jīng)理。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?shù)陌踩ぞ呃缫淮涡孕l(wèi)生手套，口罩和圍裙。3. Handle sharp objects like needles, knives, etc with care. 操作銳利的廚具如用針縫食物，刀，等等一定要小心。1. All food handlers MUST be inoculated appropriately against BBP所有食品操作必須作BBP預防注射。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： SPFBWB0003TASK: Understanding Blood Borne pathogens任務： 了解血液細菌EQUIPMENT REQUIRED: 所需設備： WHAT TO DO行動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(jīng)過特殊的培訓和必要的訓煉才可以操作。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。USE BOILING WATER AND DETERGENT to stop infectious organisms. 使用沸煮的方法或洗滌劑來防止易傳染的生物。我們必須保證我們要按照下列步驟去制止細菌的繁殖。Ensure that and work areas will be maintained hygienically clean and sanitary保證工作區(qū)域衛(wèi)生的干凈和清潔的環(huán)境衛(wèi)生Ensure that all guests and hotel staff will be protected from any bacterial contamination and contracting any disease at all times證所有的客人和酒店的員工無論在任何時間里都不備細菌和病菌傳染Procedures:In the process of cleaning, ensure that all surfaces not only look clean, but also are also hygienically clean free from dirt, oil and debris. 在清潔過程中，我們必須保證不能只是看上去表面干凈，還要清除污垢，油漬和殘留物。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。5. Be punctual in your attendance. 必須準時參加入職培訓。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)培訓大綱對本部門進行入職培訓。1. All associates must attend department orientation. 所有的員工都必須參加本部門的入職培訓。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天的酒店入職培訓之后，再準備進行部門的入職培訓。Standard 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： SPFBWB0001TASK: Attending Dept. Orientation任務： 參加部門的入職培訓EQUIPMENT REQUIRED: 所需設備： 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，由部門指定的培訓者對員工進行培訓。確保徹底了解并且熟悉本部門，其他分部門以及與自己工作的同事。2. Associates must not be allowed to start his/her work unless they pleted all the sessions of the Hotel orientation and departmental orientation. 所有員工必須在結束酒店與部門的入職培訓之后，方可上崗。4. Trainers must be prepared to teach at all times. 培訓者提前準備好所有的培訓材料。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，由部門指定的培訓者對員工進行培訓。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： SPFBWB0002TASK: Adhering to Hygiene and Sanitation Standards任務： 堅持保健法和衛(wèi)生防疫的標準EQUIPMENT REQUIRED: 所需設備： WHAT TO DO行動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間內(nèi)必需遵守安全，衛(wèi)生防疫及衛(wèi)生的規(guī)定。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.細菌的繁殖能力很強，并會傳染給人是個危險的問題。USE DISINFECTANT to halt the spread of germs. 使用洗滌劑來制止細菌的傳播。All cleaning products are of industrial strength and have been tested to pass set standards of effectiveness and should be used at all