【正文】 uipment ? 禁止玻璃器具同煙灰缸、瓷器、餐具或吧臺設備一起清洗 ? Washing Glassware 清洗玻璃器具? When collecting glassware for washing: 收集玻璃器具清洗時： ? λ Always remove Lipstick stains from glasses before placing in soapy water with the other glasses to be 器具上的口紅印才能放入肥皂水中和其他玻璃器具一起清洗。這樣容易引起破損。? Washing Glassware 清洗玻璃器具? Handle all glasses with care at all times時刻注意處理玻璃器具的方式 ? AVOID stacking glasses inside each other. This puts strain on the rim and causes chipping or cracking. 8 / 37? 避免堆疊玻璃器具。 ? Washing Glassware 清洗玻璃器具 ? Greasy, non‐rinsing films on the inside of the glass will damage the head on the beer and gas release properties (bubbles) within the drink itself. This will cause the beer to look flat and generally of poor quality when served to a customer.? 油膩或玻璃器具內壁未沖洗干凈的器皿會破壞啤酒釋放氣體的性能（酒泡）。使用一個不干凈、污漬斑斑或損壞的玻璃器具意味著你不關心酒吧的衛(wèi)生標準。? 5) Return can opener into steel plate and allows blade to be airdried. ? 將罐頭刀放回框架和讓刀鋒在空氣中吹干。? 3) Rinse detergent away with warm water. 7 / 37? 用溫水沖去清潔劑。 ? Can Opener Cleaning Procedures 罐頭刀清潔程序: ? 1) Lift up canopener from steel plate. ? 將罐頭刀從框架取出。 ? Can Opener Policy罐頭刀政策 ? 1)Can opener is only for opening tin cans. ? 罐頭刀只可作開罐頭用途。? Bar Equipment Hygiene and Storage 吧臺設備衛(wèi)生及存儲? Bottle Pourers and all Bar Equipments Hygiene 酒嘴及所有吧臺設備的衛(wèi)生 ? Risks 風險 ? Equipment cleanliness is one of the most important aspects of food safety. They must be well maintained and in sanitary condition to prevent microbial and physical contaminations.? 器材的清潔是食物安全的重要條件。例如人、動物、儀器和器皿就是這些最常見的污染工具 ? Bar Equipment Hygiene and Storage 吧臺設備衛(wèi)生及存儲 6 / 37? Knife Hygiene 刀具衛(wèi)生? 1)Knife should be washed and sanitized at the beginning and at the end of the shift. 在工作前和工作后,應把刀具清洗和消毒。? 3)所有廚房員工應至少每隔 30分鐘或在以下情況下洗手。? Hand Washing Policy 手部清潔政策: ? 1)All employees must wash their hands and scrub their nails upon arriving for work.? 2)All employees must wash their hands before handling food or drinks.? 3)All employees must wash their hands at least every 30 minutes or after any of the following activities:? Using the toilet ? Handling raw food ? Stocking or storing food items ? Handling garbage ? Leaving a high risk area such as dishwashing or handling ashtrays? Returning from a break 5 / 37? Hand Washing Policy 手部清潔政策: ? 1)所有廚房員工應在開始廚房工作前洗手及清潔指甲。? Hygiene Policy Number 1 衛(wèi)生政策 1 ? Maintenance of Cutting Boards 砧板的保養(yǎng) 4 / 37? The surface of cutting boards will develop deep groves during normal use. These cuts are difficult to clean and sanitise. They provide a trap for bacteria to accumulate and possibly grow. The cuts in the surface of cutting boards need to be removed at regular intervals and as needed to keep the surface smooth. ? 在平時使用過切菜板后會有刀痕殘存于其上，這些刀痕很難清潔干凈，并且非常適合細菌生長，這些砧板需定期清潔并保持表面光滑? Hygiene Policy Number 2 衛(wèi)生政策 2? Hand Washing Policy 手部清潔政策: ? Risks 風險 ? Hands are one of the principle agents in transferring bacteria to food and handling should be reduced to the minimum. Proper hand washing is a critical protective measure against contamination and food borne illness.? 手是使食物感染細菌的主要渠道，應盡量避免與食物接觸。? 6)禁止在食品、飲料及顧客面前咳嗽和擤鼻涕。? 4)拆包裝時，禁止咬指甲和蘸口水。? 2)食品操作區(qū)域禁止偷吃,偷喝,偷拿及咀嚼口香糖。 1 / 37Blue Marlin Management Group藍槍魚管理集團SOPBM–HSE藍槍魚 HSE標準化流程OriginatorName/Date創(chuàng)建者/日期HRName /Date人力資源部/日期MD/GMName/Date執(zhí)行董事/總經理/日期CEO/COOName/Date首席執(zhí)行官/首席營運官/日期 2 / 37目錄I．簡介……………………………………… 3II． 衛(wèi)生政策 … …… …… …… ……… … 4III． 個人儀表及衛(wèi)生 ……… ………… … 16IV．吧臺衛(wèi)生與環(huán)境 … ……… …… ……21V．廚房衛(wèi)生與環(huán)境 ……………………… 23VI．防火、防盜制度 ……………………… 30VII．設備安全與操作 ……… ……… …… 32 VIII．員工宿舍管理條例 … … …… …… … … 37 Hygiene and Safety: 衛(wèi)生與安全 3 / 37? RISKS? STAFF EXHIBITING UNHYGIENIC PRACTICES WILL INCREASE THE RISK OF FOOD POISONING AND HASTEN A DECLINE IN BUSINESS AND REPUTATION. ? 風險： ? 員工的不良衛(wèi)生習慣會增加食物中毒的幾率，使得公司生意和名譽受損。 ? Personal Habits 個人習慣? 1)No smoking or use of any tobacco product in food handling areas. ? 2)No eating, drinking or chewing gums in food production line (handling areas). ? 3)No spitting. ? 4)No nail biting and licking fingers before wrapping paper. ? 5)No picking and scratching of nose. ? 6)No coughing and sneezing in front of food or beverage or customers when possible. ? 7)No touching or bing of hair or face in the? Personal Habits 個人習慣? 1)食物操作區(qū)域禁止吸煙或享用其它煙制品。? 3)禁止吐痰。? 5)禁止挖鼻孔和撓鼻子。? 7)禁止在吧臺內梳頭、撓頭及抓臉。正確洗手是避免食物污染和導致食品疾病的有效方式。? 2)所有廚房員工應在接觸食物前洗手。? 上廁所后? 接觸生食物后? 存放食物后? 接觸垃圾后? 離開高風險地區(qū)如肉類加工房， 餅房，壽司或生魚片? 休息后? Hand Washing Procedures 洗手步驟：? Use warm water 使用溫水? Wet your hand 打濕雙手? Get a small amount of soap 取少量肥皂? Rub hands together for 20 seconds 來回搓擦 20秒? Brush hands and fingernails擦洗手指縫及指甲? Rinse with warm water 用溫水沖洗? Dry with paper towel or dryer 用紙巾或烘干機擦干? Put on the sanitizer gel (if any) 可能的話使用消毒殺菌劑? Hygiene Policy 3 衛(wèi)生政策 3? Bar Equipment Hygiene and Storage 吧臺設備衛(wèi)生及存儲? Risks風險： ? Bacteria can be transferred through a vehicle of contamination. People, animals, equipment and utensils are the most usual vehicles of contamination.? 細菌依靠一些污染工具進行傳播。? 2)During the shift, knife must be washed and sanitized before and after each task在工作時刀具必須在每件工作前和后，進行清洗和消毒。它們必須保持良好操作和時常保持在清潔衛(wèi)生的狀況，以避免由細菌引起和物理性的污染。? 2)Can opener is to be kept clean and sanitary at all times. ? 時常保持罐頭刀清潔和衛(wèi)生 ? 3)Bar employee must clean and sanitize the can opener’s blade and mount after each use.? 每次使用后，吧臺員工必須清潔和消毒罐頭刀鋒和框架。? 2) Wash blade with detergent solution using a bristle brush to clean.? 用硬毛刷和清潔劑清潔刀鋒。? 4)