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1.101.101.132.62.72.82.82.103.13.13.94.84.94.94.144.15Whenregulatoryofficialsarriveatthehotel,theGeneralManagershallbeimmediatelynotifiedandtheofficial'sidentitycardshallbeverified.Theofficialshallbeaccompaniedatalltimeswithamemberofmanagementandallobservationsshallberecordedforthetourofthehotel.监管人员到达酒店时，应立即通知总经理并对该监管人员的身份证予以核实。陪同经理应始终陪同监管人员并记录下在酒店巡视期间观察到的所有情况。Foodprocess,storage,sales,displayfacilitiesandutensilsshallbemaintainedandsterilizedregularly.Thesterilizationshouldbedoneafterthecompletionofeveryjob食品加工、贮存、销售、陈列的各种防护设施、设备及其运送食品的工具，应当定期维护和消毒。每次工作结束后必须消毒Allsuppliersshallberegisteredinthesupplierlist.Thecopyoflicensesshallbeavailableforeachlistedsupplier.Thesuppliers'businesslicenseshallbevalid,andfoodsprovidedforhotelshallbeincludedinthescopeofbusinessofbusinesslicense.所有供应商应列入供方清单，每个供应商应该有齐全的证照复印件。供应商营业执照印在有效期内，实际经营范围与营业执照相符合Foodprocess,storage,sales,displayfacilitiesandutensilsshallbemaintainedandsterilizedregularly.食品加工、贮存、销售、陈列的各种防护设施、设备及其运送食品的工具，应当定期维护和消毒。Cancel(取消）Whenreceiving,thefoodstuffshallbeawayfromground.收货时食品不能直接放在地上Specialroomshallhaveutensilsandaircleaninganddisinfectingsystem,whichwasseparatedwithotherspace,thetemperatureshallbeunder25℃andequippedwithaircondition.专间应为独立隔间，专间内应设有专用工用具清洗消毒设施和空气消毒设施，专间内温度应不高于25℃，应设有独立的空调机。Specialroom(2.5clause)shallhavehandwashing,disinfectionfacilities,bufferroomandchangingroomattheentranceofspecialroom.2.5条款的专间入口处应设置洗手设施、消毒设施、缓冲间和更衣室。2013ChecklistWhenFSauditorarrivesatthehotel,theGeneralManagerandHygienistshallbeimmediatelynotifiedandtheauditor'sidentitycardshallbeverifiedbytheHygienist.TheauditorshallbeaccompaniedatalltimesbytheHygienistoradesignatedhotelrepresentativeandallobservationsshallberecordedforthetourofthehotel.审核员到达酒店时，应立即通知总经理和卫生专员。卫生专员应对审核员的身份证予以核实。卫生专员或其它指定酒店人员应始终陪同审核员并记录下在酒店巡视期间观察到的所有情况。HygienistwasapprovedbyGM卫生专员应由酒店总经理批准Cancel（取消）2012ChecklistTheincomingfoodstuffnotatthedesiredtemperatureshallnotbeaccepted.Forchilledfoods,thesurfacetemperatureshallbebelow4Candforfrozenfoods,itshallbe-12ºC.不符合要求温度的食品必须拒收。冷藏食品温度在零上4度以下，冷冻食品表面温度小于/等于负12度以下。Thesuppliersshallprovidetheanimalquarantinecertificateforrawpoultryandrawmeatproductsreceivedbythehotel.生禽类及生肉类产品必须提供相关动物检疫证。Thesuppliersshallprovidetheanimalquarantinecertificateorimportcertificateforrawpoultryandrawmeatproductsreceivedbythehotel.生禽类及生肉类产品必须提供相关动物检疫证或进口许可证。Aspecifiedareamustbeassignedtowashkitchenwareinthekitchen厨房应有指定清洗厨具区域Thehotelshallestablishhighriskfoodsuppliersauditsystem.酒店应该建立高风险食品供应商系统Allsuppliersshallberegisteredinthesupplierlist.Thecopyoflicensesshallbeavailableforeachlistedsupplier.所有供应商应列入供方清单，每个供应商应该有齐全的证照复印件。InHotellodingbayareashouldbesetuphandwashingsystem&cleaningandsanitizersystem.酒店收货区域应设立洗手设施和清洁消毒设施5.65.85.75.155.145.195.186.16.26.46.37.47.47.58.18.1cancelOnlyseafoodshallbedefrostedinrunningwater.Runningwatershallbemaintainedduringdefrostingtoensurewashoffparticlesordirtonthesurface只有海产品适合使用流水解冻。解冻过程应该使用流动水，以确保能清洁表面的污垢残留Theready-to-eatfreshfruits,vegetablesandeggs(unlesspurchasingsanitizedeggs)shouldbesanitizedwithchloridesolution(definedorcommendatoryconcentration),thenrinsedwithpotablewaterbeforeservice.即食的新鲜水果、蔬菜及鸡蛋（购买经过消毒的鸡蛋除外）应首先使用氯溶液（规定的或推荐的浓度）进行消毒，使用饮用水冲洗，再提供给顾客。cancelFoodshallbecookedtoaminimumcoretemperatureof75°Cforatleast15seconds(unlessotherwisespecifiedbylocallaws).Formicrowaveoven,theheatingshalllastatleast2minutes食品烹饪温度应该达到摄氏75度以上，至少达到15秒。微波炉加热至少2分钟以上Noin-housefreezingoffoodispermitted.不可自行加工速冻食品。Cancel取消Foodshallbecookedtoaminimumcoretemperatureof75°Cforatleasttwominutes(unlessotherwisespecifiedbylocallaws).食品烹饪温度应该达到摄氏75度以上，至少达到2分钟。Foodthawingshallbeundertakenunderrefrigerationof0°C-4°Cforamaximumperiodof24hoursandconsumedorcookedwithin48hours.冷藏解冻，解冻食品应在4°C以下0°C以上的冷藏环境中进行，最长24小时，并在48小时内食用或加工制成。Chilledfoodsshallbestoredatbetween0ºCand5ºC.冷藏食品储存于0°C-5°CProbeofthethermometersshallbecalibratedtoeverymonthbyusingthe'icewatermethod'or'boilingwatermethod'.Theaccuracyofthermometershouldbewithin±1°C.RecorditusingtheCP-10ThermometerCalibrationRecordForm.探针温度计每月应使用“冰块法”或“沸水法”校准，精确至±1°C，并记录到CP-10温度计校准记录表中。Bulbsshallbeshieldedtoprotectfoodfromcontaminationbyglassfragmentsincaseofbreakage.仓库里的灯具都应带有灯罩以防止损坏时玻璃碎片掉落。Thehighriskfoodsshallbechilledandstoredbetween0ºCand4ºC.冷藏高风险食品食品储存于0°C-4°C。Probeofthethermometersshallbecalibratedeverymonthbyusingthe'icewatermethod'and'boilingwatermethod'.Theaccuracyofthermometershouldbewithin±1°C.RecorditintheCP-10ThermometerCalibrationRecordForm.探针温度计每月应使用“冰块法”和“沸水法”校准，精确至±1°C，并记录到CP-10温度计校准记录表中。Foodsinrefrigeratedstorageshallbestoredatleast15cmoffthefloorand5cmawayfromwalls.食品必须存放在冷库里须离地面15公分以上，离墙面5公分。Readytoeatfreshfruitsandvegetablesshouldbechlorinesanitized(definedorcommendatoryconcentration),rinsedandpotablewaterwashedbeforeservice.即食的新鲜水果和蔬菜应首先使用氯溶液（规定的或推荐的浓度）进行消毒，使用饮用水冲洗，再提供给顾客。Lightingwithinfoodpreparationareasshallbecovered.食品制备区域的照明应采用遮罩。Foodsinrefrigeratedstorageshallbestoredatleast30cmoffthefloor,15cmawayfromtheceiling,5cmawayfromwallsand30cmawayfromthecondensers.Differentfoodsshallbestoredatleast2.5cmforeachothe