【正文】 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。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。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(huì)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。2. Cover all cuts, scrapes, rashes, other open wounds, with the proper bandage affected part of the body does not e anywhere in contact with the food. 使用專業(yè)繃帶包扎好任何切傷，擦傷，劃傷，及其他創(chuàng)傷，受傷的地方無(wú)論哪里都不能接觸食物。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。7. Inform your supervisor if you feel that you experience ANY suspected strange symptoms of illnesses如果你平經(jīng)驗(yàn)感覺身體有任何不適時(shí)必須要通知你的廚師長(zhǎng)。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)過特殊的培訓(xùn)和必要的訓(xùn)煉才可以操作。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)： SPFBWB0004TASK: Personal amp。Before handling any food items, all Kitchen associates will attend and successfully plete the Departmental Training sessions on在你操作任何食品之前，所有的廚房員工必須參加并順利完成部門的培訓(xùn)Personal Hygiene個(gè)人衛(wèi)生Food Hygiene食品衛(wèi)生All Items that are handled, touched, used and served must be of the highest standards of Hygiene and sanitation你所觸摸的任何使用和服務(wù)的食品必需符合衛(wèi)生及防疫。Wash or Shampoo hair everyday每天要沖洗或使用香波洗頭發(fā)。Brush teeth, especially after eating heavily flavoured foods like garlic堅(jiān)持刷牙，特別是吃了有異味的食物如蒜。Not wear any jewellery, bangles, earrings, watches etc while at work當(dāng)班時(shí)禁止佩帶珠寶，包括手鐲、腳鏈，耳環(huán)，手表等等。Short and close cut for men Shave daily if needed, no stubble or facial hair permitted如有必要每天必須修剪你的胡子或刮掉胡子，不允許把頭發(fā)剪的短短或顏上顏色。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。 Before going on duty工作之前216。 After eating or drinking吃東西和喝東西216。 Using tissue or handkerchief使用織物或手帕216。 Taking out trash倒垃圾216。Food Hygiene and Sanitation食品衛(wèi)生和防疫1. Complete the Food hygiene course as stipulated by Department head按照部門經(jīng)理的規(guī)定完成食品衛(wèi)生的培訓(xùn)課程。3. Cover cuts, burns, sores and abrasions with a tight dry antiseptic bandage使用干的帶殺菌劑的繃帶包注你的傷口如刀傷，燙傷，擦傷處4. Do not allow food to e into contact with the injured part, wear gloves if needed or finger stalls嚴(yán)禁食品與受傷的部位接觸，如有必要需手套或使用手直接接觸菜品食需要帶手套。6. Keep raw food away from cooked or ready to eat foods在你調(diào)配食品時(shí)生的食品和熟的食品要放開或馬上吃的食品。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)。10. Wash all raw fruits and vegetables. 洗滌所有的水果和蔬菜。12. Never plate food that has fallen or touched floor or other unsanitary areas. 絕對(duì)不能把作好的菜跌落、放在地上或放在其它不衛(wèi)生的地方13. Always use tongs, or scoops when necessary, wear gloves where needed必須使用夾子，或勺拿食品，或有些食品需要用手時(shí)要帶手套14. Use appropriate safety equipment like gloves, face masks, and eye protection aprons, when needed當(dāng)你需要的時(shí)候，使用合適的安全工具例如一次性手套，口罩，防護(hù)眼鏡及圍裙。16. Wipe up spills promptly 馬上擦掉灑的東西。18. Use FIFO method for storing food (First In First Out)使用先進(jìn)先出的方法儲(chǔ)存食物。20. Always date and label food leftovers儲(chǔ)存剩余食品必須要貼上標(biāo)簽并寫上日期。22. Do not refreeze foods after they have been thawed經(jīng)過解凍的食物一定不能再把它凍起來(lái)。P on Food storage必須保證食物遠(yuǎn)離危險(xiǎn)的地方，參考食物儲(chǔ)存的標(biāo)準(zhǔn)和程序。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。(如果你從休息室回來(lái)要按照這個(gè)方法清洗兩便) 必須使用紙巾或干手機(jī)把手弄干。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(fèi)者的食物是安全的。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)： SPFBWB0005TASK: Personal Grooming and Appearance任務(wù)： 保持個(gè)人衛(wèi)生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 report for duty on time in fullspecified uniform and accessories. They will maintain a neat and tidy appearance during their shift. Nametags will be worn at all times whilst on duty.所有廚房員工必需準(zhǔn)時(shí)到達(dá)廚房上班并穿戴好干凈整齊的工作服及角巾和圍裙。在當(dāng)班的時(shí)候必需要佩帶好名牌。2. Check uniform after changing. 在換好工作服之后一定要檢查。4. All buttons and bows and belts to be done up. 所有的扣子、蝴蝶結(jié)和腰帶必需擠好。7. Females, moderate amount of facial makeup including lipstick, one stud or sleeper ear ring, one wedding ring or engagement ring, clean finger nails and no bracelets of any description. 女的，要經(jīng)過適當(dāng)?shù)幕瘖y包括涂口紅，只能適當(dāng)?shù)狞c(diǎn)綴自己或耳丁，一個(gè)結(jié)婚戒指或定婚戒指，修剪干凈整齊指甲以及不能佩帶任何形式的手鐲。名牌如果有刮痕必需馬上換一個(gè)新的。10. Remember, first impressions are extremely important as to how the guest will react through their dining experience. 第一印像是非常重要的如果給客人的第一印像不好會(huì)影響他們(她們)進(jìn)餐的。12. No whistling, chewing gum, smoking, or spitting in the kitchen. 在廚房里不允玩兒撲克，吃口香糖，吸煙，或隨地吐痰。 take good care of yourselves and also your uniform.記注你的外表是反映著你的個(gè)性，時(shí)刻注意你自己以及你的工作服All Kitchen associates will report for duty on time in fullspecified uniform and accessories. They will maintain a neat and tidy appearance during their shift. Nametags will be worn at all times whilst on duty.所有廚房員工必需準(zhǔn)時(shí)到達(dá)廚房上班并穿戴好干凈整齊的工作服及角巾和圍裙。在當(dāng)班的時(shí)候必需要佩帶好名牌。