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1StandardOperatingProceduresDEPARTMENT:F&B-Kitchen部门：餐饮部厨房JOBTITLE:AllKitchenAssociates职位：全体厨房员工TASKNO:任务序列号：SP-FB-WB-0001TASK:AttendingDept.Orientation任务：参加部门的入职培训EQUIPMENTREQUIRED:所需设备：WHATTODO行动HOWTODOIT步骤REASON原因Standard:AllnewlyHiredandtransferredFoodPrepassociateswillattendandcompletea1-5daystructureddepartmentorientationpriortocommencingworkinthedepartment,conductedbyadesignateddepartmenttrainer所有新到的和后调的厨师都在上岗之前，必须参加并完成1-5天的部门入职培训，由部门指定的培训者对员工进行培训。Procedures:Onsuccessfulcompletionofthe2-dayhotelorientation,apre-pareddepartmentalorientationwillbeconductedensuringthor-oughknowledgeandfamiliarizationofthedepartmentandotherworkunitswithwhomtheassociateswillbeworkingwith.在完成2天的酒店入职培训之后，再准备进行部门的入职培训。确保彻底了解并且熟悉本部门，其他分部门以及与自己工作的同事。1.Allassociatesmustattenddepartmentorientation.所有的员工都必须参加本部门的入职培训。2.Associatesmustnotbeallowedtostarthis/herworkunlesstheycompletedallthesessionsoftheHotelorientationanddepartmentalorientation.所有员工必须在结束酒店与部门的入职培训之后，方可上岗。3.Departmentheadand/orSousChefswillconducttheDepartmentorientationbyfollowingtheattachedoutline.部门主管或者厨师长将根据培训大纲对本部门进行入职培训。4.Trainersmustbepreparedtoteachatalltimes.培训者提前准备好所有的培训材料。5.Bepunctualinyourattendance.必须准时参加入职培训。AllnewlyHiredandtransferredFoodPrepassociateswillattendandcompletea1-5daystructureddepartmentorientationpriortocommencingworkinthedepartment,conductedbyadesignateddepartmenttrainer所有新到的和后调的厨师都在上岗之前，必须参加并完成1-5天的部门入职培训，由部门指定的培训者对员工进行培训。PREPAREDBY:davidzhang制订者：APPROVEDBY:批准者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandardOperatingProcedures2DEPARTMENT:F&B-Kitchen部门：餐饮部厨房JOBTITLE:AllKitchenAssociates职位：全体厨房员工TASKNO:任务序列号：SP-FB-WB-0002TASK:AdheringtoHygieneandSanitationStandards任务：坚持保健法和卫生防疫的标准EQUIPMENTREQUIRED:所需设备：WHATTODO行动HOWTODOIT步骤REASON原因Standard:Allkitchenwillassociatesconductthemselvesandabidebysafe,sanitaryandhygienicpracticesatalltimesto所有的厨房员工在工作时间内必需遵守安全，卫生防疫及卫生的规定。Ensurethatandworkareaswillbemaintainedhygienicallycleanandsanitary保证工作区域卫生的干净和清洁的环境卫生Ensurethatallguestsandhotelstaffwillbeprotect-edfromanybacterialcon-taminationandcontractinganydiseaseatalltimes证所有的客人和酒店的员工无论在任何时间里都不备细菌和病菌传染Procedures:Intheprocessofcleaning,ensurethatallsurfacesnotonlylookclean,butalsoarealsohygienicallyclean-freefromdirt,oilanddebris.在清洁过程中，我们必须保证不能只是看上去表面干净，还要清除污垢，油渍和残留物。Germscanmultiplyatarapidrate,andinfectionfrompeopleisacriticalproblem.Ensurethefollowingstepsarefollowedtohaltthatmultiplication.细菌的繁殖能力很强，并会传染给人是个危险的问题。我们必须保证我们要按照下列步骤去制止细菌的繁殖。USEDISINFECTANT-tohaltthespreadofgerms.使用洗涤剂来制止细菌的传播。USEBOILINGWATERANDDETERGENT-tostopinfectiousorganisms.使用沸煮的方法或洗涤剂来防止易传染的生物。Allcleaningproductsareofindustrialstrengthandhavebeentestedtopasssetstandardsofeffectivenessandshouldbeusedatalltimes.在工作其间所有的清洁成果都必须达到并通过卫生防疫的检查。Allkitchenwillassociatesconductthemselvesandabidebysafe,sanitaryandhygienicpracticesatalltimesto所有的厨房员工在工作时间内必需遵守安全，卫生防疫及卫生的规定。PREPAREDBY:davidzhang制订者：APPROVEDBY:批准者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandardOperatingProceduresDEPARTMENT:F&B-KitchenJOBTITLE:AllKitchenAssociates3部门：餐饮部厨房职位：全体厨房员工TASKNO:任务序列号：SP-FB-WB-0003TASK:UnderstandingBloodBornepathogens任务：了解血液细菌EQUIPMENTREQUIRED:所需设备：WHATTODO行动HOWTODOIT步骤REASON原因Standard:AllKitchenAssociateswilltakeprecautionstoprotectthemselvesandassociatesagainstBloodBornePathogensorBBPSpecialtrainingwillbeconductedandcarewillbeexercisedtohandlecertainfoodsthatcarrypathogens.所有厨房人员必须要预防和保护他们(她们)自己和同事不要被血液细菌感染或BBP(细菌，病毒，和微生物在人的血液中流动或身体其它的分泌液)感染如果你加工有可能传染病菌的食物时必需要经过特殊的培训和必要的训炼才可以操作。Procedures:(Bacteria,Viruses,andothermicro-organismsthatarecarriedinapersonsbloodstreamandotherbodyfluids),causeseriousdiseas-essuchasHepatitisA,HepatitisB,HIV,andotherinfections.(细菌，病毒，及其它的细菌引起的微生物被传染到人体的血液当中或身体的其它不安定的部分)，这样会引起严重的疾病例如甲型肝炎，乙型肝炎，HIV，及其它传染病。1.AllfoodhandlersMUSTbeinoculatedappropriatelyagainstBBP所有食品操作必须作BBP预防注射。2.Coverallcuts,scrapes,rashes,otheropenwounds,withtheproperbandageaffectedpartofthebodydoesnotcomeanywhereincontactwiththefood.使用专业绷带包扎好任何切伤，擦伤，划伤，及其他创伤，受伤的地方无论哪里都不能接触食物。3.Handlesharpobjectslikeneedles,knives,etcwithcare.操作锐利的厨具如用针缝食物，刀，等等一定要小心。4.Eating,drinking,smoking,andhandlingcontactlenses,applyingcosmeticsapplyinglibbalmonlyinareassafefromthepresenceofBBP.吃东西、喝东西、吸烟，和摘带眼镜，涂化妆品一定要在安全的地方。5.Washhandsandskinimmediatelyaftercontactwithcon-taminatedbodyfluidsorobjectsandreportthisincidentstosecurity在接触身体的分泌液后一定要马上清洗手和皮肤6.Usetheappropriatesafetyequipmentsuchasgloves,masks,andaprons.使用适当的安全工具例如一次性卫生手套，口罩和围裙。7.InformyoursupervisorifyoufeelthatyouexperienceANYsuspectedstrangesymptomsofillnesses如果你平经验感觉身体有任何不适时必须要通知你的厨师长。8.Reportanycontaminatedareastosecurityordutyman-ager发现任何污染区必须报告给保安或当班经理。AllKitchenAs-sociateswilltakeprecautionstoprotectthem-selvesandassoci-atesagainstBloodBornePathogensorBBPSpecialtrainingwillbeconductedandcarewillbeexercisedtohan-dlecertainfoodsthatcarrypatho-gens.所有厨房人员必须要预防和保护他们(她们)自己和同事不要被血液细菌感染或BBP(细菌，病毒，和微生物在人的血液中流动或身体其它的分泌液)感染如果你加工有可能传染病菌的食物时必需要经过特殊的培训和必要的训炼才可以操作。PREPAREDBY:davidzhang制订者：APPROVEDBY:批准者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandardOp