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崗位職責/職位描述

1. Personal Hygiene 個人衛生

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Implement:

實施：

·???????? Critical Control Points System

·???????? Control system procedures

·???????? Evaluation of corrective actions

·???????? Staff medical records updating system

·???????? 關鍵點控制系統

·???????? 控制系統程序

·???????? 糾正措施的評估

·???????? 員工醫療記錄更新系統

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Ensure:

確保：

·???????? Hand wash basins are available near each work area

·???????? Staff wash their hands thoroughly and as often as necessary

·???????? Staff report all illnesses and do visit the doctor

·???????? Excessive jewellery are not to be worn in the kitchen

·???????? Uniform to be changed at least on a daily basis

·???????? All infections on the hands of the employees are covered

·???????? Hair should always be clean and tidy and chefs to wear headgear

·???????? Smoking is prohibited in the kitchen

·???????? To keep changing rooms in clean and tidy condition

·???????? To carry out training in hygiene food preparation practices

·???????? 每個工作區域附近都配備洗手盆

·???????? 員工視必要性經常徹底清洗雙手

·???????? 員工報告所有疾病并的確去看醫生

·???????? 廚房員工不佩戴過多首飾

·???????? 制服至少每天更換一次

·???????? 員工手部的所有感染均應包扎

·???????? 頭發應始終保持干凈整潔，廚師應佩戴帽子

·???????? 廚房中禁止吸煙

·???????? 保持更衣室干凈和整潔

·???????? 進行食品制備衛生規范的培訓

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Report to:

匯報關系：

·???????? ?Human Resources Director and Division

·???????? Heads for all matters related to the staff hygiene

·???????? 向人力資源總監和部門匯報

·???????? 向所有與員工衛生相關事務的負責人匯報

2. Premises 場地

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Implement:

實施：

·???????? Critical control points

·???????? F&B and Engineering preventive maintenance list

·???????? Action plan rectification

·???????? All the locations related guest & colleagues’ hygiene safety, instead of food related location.

·???????? 關鍵控制點

·???????? 餐飲和工程部維修保養清單

·???????? 行動計劃整改

·???????? 任何與客人和員工衛生安全相關的區域，而不僅僅局限于食品相關區域。

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Ensure:

確保：

·???????? As per the IHG FSMS booklet

·???????? The related guest & colleague areas’ hygiene could meet the standard.

·???????? 參照IHG食品安全管理系統手冊

·???????? 相關客人與員工區域的衛生安全達到標準。

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Report to:

匯報關系：

·???????? Director of Engineering for all matters related to maintenance of equipment

·???????? Executive Chef for all matters related to kitchen bad practices

·???????? Chief Steward for all matters related to kitchen cleanliness

·???????? 與設備維修保養相關的所有事務，向工程總監匯報

·???????? 與廚房違規行為相關的所有事務，向行政總廚匯報

·???????? 與廚房清潔相關的所有事務，向總管事匯報

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3. Delivery and Storage 交貨與貨物存放

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Implement:

實施：

·???????? Tracking system for control of supplier operating licenses

·???????? Daily checklist by shift for chiller temperature control

·???????? Control of dry store food rotation

·???????? 控制供應商操作許可證的跟蹤系統

·???????? 冷庫溫度控制的每日輪班檢查表

·???????? 干貨存儲周轉的控制

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Ensure:

確保：

·???????? Specification / quality / delivery records for perishable food items

·???????? Items to be removed from delivery packaging and transferred in washable containers

·???????? Sufficient and well maintained refrigeration equipment functioning at correct temperatures

·???????? Daily spot check on storage conditions and holding temperatures

·???????? Food stock rotation practices are adhered to

·???????? 易腐食品的規格/質量/交貨記錄

·???????? 除去物品的交貨包裝，轉移到可清洗的容器中

·???????? 充足和妥善保養的冷凍設備，以正確的溫度運作

·???????? 每日抽查儲存條件和保持的溫度

·???????? 遵守食品存貨周轉規范

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Report to:

匯報關系：

·???????? Purchasing Manager for all matters related to suppliers storage and receiving

·???????? Executive Chef for all matters related to quality of food items received

·???????? Director of Engineering for all matters related to refrigeration system

·???????? 與供應商存儲和收貨相關的所有事務，向采購經理匯報

·???????? 與收到食品的質量相關的所有事務，向行政總廚匯報

與制冷系統相關的所有事務，向工程總監匯報

4. Preparation and storage 食品的制備和儲藏

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Implement:

實施：

·???????? Cooking control points

·???????? Storage control points

·???????? Serving control points

·???????? 烹飪控制點

·???????? 儲藏控制點

·???????? 供應控制點

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Ensure:

確保：

·???????? Segregation of all raw and cooked food procedures are strictly observed

·???????? To carry out sanitizing / disinfection procedures

·???????? Temperature and time controls are in place to ensure all cooking is thorough and properly carried out

·???????? To ensure rapid chilling after cooking

·???????? Appropriate holding for at hot temperatures until serving

·???????? Food not consumed must be disposed of immediately

·???????? 嚴格遵守所有生食和熟食分離的程序

·???????? 執行消毒/殺菌程序

·???????? 落實溫度和時間控制，確保所有烹飪均得到徹底、正確的實施

·???????? 確保烹飪后的迅速冷卻

·???????? 在供應前適當的高溫保溫

·???????? 殘余食物必須被立即處理

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Report to:

匯報關系：

·???????? Executive Chef for all matters related to food preparation

·???????? Chief Steward for all matters related to cleanliness and sanitation of equipment and utensils

·???????? 與食品制備相關的所有事務，向行政總廚匯報

·???????? 與設備和器具的清潔和衛生相關的所有事務，向總管事匯報

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5. Cleaning 清潔

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Implement:

實施：

·???????? Regular tour of the house with Executive Chef / Chief Steward and Duty Engineer

·???????? Monthly Hygiene Committee to review minutes and outstanding issues

·???????? Dishwashing control points

·???????? Has to attend any hygiene inspections with local authorities who come to inspect hotel

·???????? 必須與前來檢查酒店的地方當局進行任何衛生檢查

·???????? 與行政總廚/總管事和值班工程師定期巡視酒店

·???????? 每月一次衛生委員會回顧會議記錄和未解決的問題

·???????? 洗碗控制點

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Ensure:

確保：

·???????? Sanitation / Disinfection of all critical surfaces and utensils

·???????? Correct concentration for chemical products

·???????? Application of correct chemical for correct use

·???????? Items protected from contamination after disinfection

·???????? Suitable methods are used to make sure that cleaning is effective

·???????? To check the temperature of wash and rinse

·???????? All equipment used for cleaning are to be hygienically stored

·???????? Cleaning products are to be safely stored away from food

·???????? Cleaning products must be properly labeled and identified

·???????? 所有關鍵的表面和器具的消毒/殺菌

·???????? 化學品的正確濃度

·???????? 正確使用正確的化學品

·???????? 物品殺菌后避免污染

·???????? 使用適當的方法確保清潔有效

·???????? 檢查清洗和沖洗的溫度

·???????? 所有用于清潔的設備應衛生地存放

·???????? 清洗產品應遠離食品安全存放

·???????? 清洗產品必須有正確的標簽能被適當識別

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Report to:

匯報關系：

·???????? Chief Steward for all matters related to cleanliness of the food production

·???????? Chemical Supplier for all matters related to chemical handling

·???????? 與食品加工的清潔有關的所有事務，向總管事匯報

·???????? 與化學品處理有關的所有事務，向化學品供應商匯報

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6. Training 培訓

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Implement:

實施：

·???????? Involvement in Food Safety training for food handlers

·???????? Evaluation of efficiency of training from chemical supplier

·???????? New associates’ basic hygiene training

·???????? 參與食品加工人員的食品安全培訓

·???????? 評估化學品供應商所提供培訓的效果

·???????? 新員工入職基礎衛生培訓

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Ensure:

確保：

·???????? Participation of all staff to the Food Safety training

·???????? Full respect of Food Handling best practices

·???????? All associates understand the basic knowledge of hygiene

·???????? 所有員工參加食品安全培訓

·???????? 全面遵守食品加工的最佳實踐

·???????? 所有員工了解基礎衛生安全知識

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Report to:

匯報關系：

·???????? Training Manager for all matters related to the content of the training

·???????? Executive Chef for all matters related to non-participation of food production staff

·???????? Chief Steward for all matters related to Chemical Supplier training

·???????? 與培訓內容有關的所有事務，向培訓經理匯報

·???????? 與不參加培訓的食品加工員工有關的所有事務，向行政總廚匯報

·???????? 與化學品供應商培訓有關的所有事務，向總管事匯報

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7. Document and Control 文檔和控制

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Implement:

實施：

·???????? Weekly checklist for Food Preparation / Storekeeper / Cost Control / Stewarding / Food Production

·???????? Monthly Food Safety Training report

·???????? Monthly Food Lab Test report

·???????? Chemical Supplier Group Audit report

·???????? 食品制備/倉庫管理員/成本控制/管事/食品加工的每周檢查清單

·???????? 食品安全培訓月度報告

·???????? 食品實驗室檢測月度報告

·???????? 化學品供應商集團審計報告

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Ensure:

確保：

·???????? Top management is fully aware of high risk areas for food-borne illnesses

·???????? Recommendation for future improvement

·???????? High confidentiality from internal results

·???????? Full integrity in carrying the Audits

·???????? 最高管理層充分意識到可能引發食源性疾病的高風險領域

·???????? 今后改進的建議

·???????? 內部結果的高度機密性

·???????? 實施審計過程中的充分誠信

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Report to:

匯報關系：

·???????? Monthly, summary of Food Safety Management Program Checklist to / GM/ RM / DOFB / Executive Chef)

·???????? Monthly, Minute of the Food Hygiene Committee Meeting to Resident Manager (copy RM / DFB / Executive Chef / DOE / DOHR/ Director of Finance

·???????? 每月將食品安全管理計劃檢查清單總結報告給總經理/駐店經理/餐飲總監/行政總廚

·???????? 每月將食品衛生委員會會議記錄報告給駐店經理（抄送駐店經理/餐飲總監/行政總總廚/工程總監/人力資源總監/財務總監）