蓝枪鱼HSE标准化流程

-1-BlueMarlinManagementGroup蓝枪鱼管理集团SOP-BM–HSE蓝枪鱼HSE标准化流程OriginatorName/Date创建者/日期HRName/Date人力资源部/日期MD/GMName/Date执行董事/总经理/日期CEO/COOName/Date首席执行官/首席营运官/日期-2-目录I．简介………………………………………3II．卫生政策……………………………4III．个人仪表及卫生……………………16IV．吧台卫生与环境……………………21V．厨房卫生与环境………………………23VI．防火、防盗制度………………………30VII．设备安全与操作……………………32VIII．员工宿舍管理条例……………………37-3-HygieneandSafety:卫生与安全•RISKS•STAFFEXHIBITINGUNHYGIENICPRACTICESWILLINCREASETHERISKOFFOODPOISONINGANDHASTENADECLINEINBUSINESSANDREPUTATION.•风险：•员工的不良卫生习惯会增加食物中毒的几率，使得公司生意和名誉受损。•PersonalHabits个人习惯•1)Nosmokingoruseofanytobaccoproductinfoodhandlingareas.•2)Noeating,drinkingorchewinggumsinfoodproductionline(handlingareas).•3)Nospitting.•4)Nonailbitingandlickingfingersbeforewrappingpaper.•5)Nopickingandscratchingofnose.•6)Nocoughingandsneezinginfrontoffoodorbeverageorcustomerswhenpossible.•7)Notouchingorcombingofhairorfaceinthe•PersonalHabits个人习惯•1)食物操作区域禁止吸烟或享用其它烟制品。•2)食品操作区域禁止偷吃,偷喝,偷拿及咀嚼口香糖。•3)禁止吐痰。•4)拆包装时，禁止咬指甲和蘸口水。•5)禁止挖鼻孔和挠鼻子。•6)禁止在食品、饮料及顾客面前咳嗽和擤鼻涕。•7)禁止在吧台内梳头、挠头及抓脸。-4-•HygienePolicyNumber1卫生政策1•MaintenanceofCuttingBoards砧板的保养•Thesurfaceofcuttingboardswilldevelopdeepgrovesduringnormaluse.Thesecutsaredifficulttocleanandsanitise.Theyprovideatrapforbacteriatoaccumulateandpossiblygrow.Thecutsinthesurfaceofcuttingboardsneedtoberemovedatregularintervalsandasneededtokeepthesurfacesmooth.•在平时使用过切菜板后会有刀痕残存于其上，这些刀痕很难清洁干净，并且非常适合细菌生长，这些砧板需定期清洁并保持表面光滑•HygienePolicyNumber2卫生政策2•HandWashingPolicy手部清洁政策:•Risks风险•Handsareoneoftheprincipleagentsintransferringbacteriatofoodandhandlingshouldbereducedtotheminimum.Properhandwashingisacriticalprotectivemeasureagainstcontaminationandfoodborneillness.•手是使食物感染细菌的主要渠道，应尽量避免与食物接触。正确洗手是避免食物污染和导致食品疾病的有效方式。•HandWashingPolicy手部清洁政策:•1)Allemployeesmustwashtheirhandsandscrubtheirnailsuponarrivingforwork.•2)Allemployeesmustwashtheirhandsbeforehandlingfoodordrinks.•3)Allemployeesmustwashtheirhandsatleastevery30minutesorafteranyofthefollowingactivities:•Usingthetoilet•Handlingrawfood•Stockingorstoringfooditems-5-•Handlinggarbage•Leavingahighriskareasuchasdishwashingorhandlingashtrays•Returningfromabreak•HandWashingPolicy手部清洁政策:•1)所有厨房员工应在开始厨房工作前洗手及清洁指甲。•2)所有厨房员工应在接触食物前洗手。•3)所有厨房员工应至少每隔30分钟或在以下情况下洗手。•上厕所后•接触生食物后•存放食物后•接触垃圾后•离开高风险地区如肉类加工房，饼房，寿司或生鱼片•休息后•HandWashingProcedures洗手步骤：•Usewarmwater使用温水•Wetyourhand打湿双手•Getasmallamountofsoap取少量肥皂•Rubhandstogetherfor20seconds来回搓擦20秒•Brushhandsandfingernails擦洗手指缝及指甲•Rinsewithwarmwater用温水冲洗•Drywithpapertowelordryer用纸巾或烘干机擦干•Putonthesanitizergel(ifany)可能的话使用消毒杀菌剂•HygienePolicy3卫生政策3•BarEquipmentHygieneandStorage吧台设备卫生及存储•Risks风险：•Bacteriacanbetransferredthroughavehicleofcontamination.People,animals,equipmentandutensilsarethemostusualvehiclesofcontamination.-6-•细菌依靠一些污染工具进行传播。例如人、动物、仪器和器皿就是这些最常见的污染工具•BarEquipmentHygieneandStorage吧台设备卫生及存储•KnifeHygiene刀具卫生•1)Knifeshouldbewashedandsanitizedatthebeginningandattheendoftheshift.在工作前和工作后,应把刀具清洗和消毒。•2)Duringtheshift,knifemustbewashedandsanitizedbeforeandaftereachtask在工作时刀具必须在每件工作前和后，进行清洗和消毒。•BarEquipmentHygieneandStorage吧台设备卫生及存储•BottlePourersandallBarEquipmentsHygiene酒嘴及所有吧台设备的卫生•Risks风险•Equipmentcleanlinessisoneofthemostimportantaspectsoffoodsafety.Theymustbewellmaintainedandinsanitaryconditiontopreventmicrobialandphysicalcontaminations.•器材的清洁是食物安全的重要条件。它们必须保持良好操作和时常保持在清洁卫生的状况，以避免由细菌引起和物理性的污染。•CanOpenerPolicy罐头刀政策•1)Canopenerisonlyforopeningtincans.•罐头刀只可作开罐头用途。•2)Canopeneristobekeptcleanandsanitaryatalltimes.•时常保持罐头刀清洁和卫生•3)Baremployeemustcleanandsanitizethecanopener’sbladeandmountaftereachuse.•每次使用后，吧台员工必须清洁和消毒罐头刀锋和框架。•CanOpenerCleaningProcedures罐头刀清洁程序:•1)Liftupcan-openerfromsteelplate.•将罐头刀从框架取出。-7-•2)Washbladewithdetergentsolutionusingabristlebrushtoclean.•用硬毛刷和清洁剂清洁刀锋。•3)Rinsedetergentawaywithwarmwater.•用温水冲去清洁剂。•4)Spraysanitizeronblade.•在刀锋喷上消毒剂。•5)Returncanopenerintosteelplateandallowsbladetobeair-dried.•将罐头刀放回框架和让刀锋在空气中吹干。•HygienePolicyNumber4卫生政策4•WashingGlassware清洗玻璃器具•Visuallybright看上去干净•Aglasswhichisnotvisuallybrightwillcausecustomerstodrinkelsewhere.Adirty,smearedordamagedglassimpliesyoudonotcareaboutthehygienestandardsinyourpub.Thiswillthenreflectbadlyonotheraspectsofyourbusinesslikeyourfoodsales.•看起来不干净的玻璃器具会导致客户流失去其他地方。使用一个不干净、污渍斑斑或损坏的玻璃器具意味着你不关心酒吧的卫生标准。它将会反映出严重食物销售等其他方面的业务销售。•WashingGlassware清洗玻璃器具•Greasy,non‐rinsingfilmsontheinsideoftheglasswilldamagetheheadonthebeerandgasreleaseproperties(bubbles)withinthedrinkitself.Thiswillcausethebeertolookflatandgenerallyofpoorqualitywhenservedtoacustomer.•油腻或玻璃器具内壁未冲洗干净的器皿会破坏啤酒释放气体的性能（酒泡）。当用这种器皿为客人服务时会导致啤酒看上去质量很差。-8-•WashingGlassware清洗玻璃器具•Handleallglasseswithcareatalltimes时刻注意处理玻璃器具的方式•AVOIDstackingglassesinsideeachother.Thisputsstrainontherimandcauseschippingorcracking.•避免堆叠玻璃器具。这样容易导致器皿的碰撞及破损•λAVOIDpickingupglassesinclusters.Thiscancausecracking.•避免一次性的处理大量玻璃器具。这样容易引起破损。•AVOIDputtingcutleryinglasses.•避免使用玻璃餐具。•WashingGlassware清洗玻璃器具•Whencollectingglasswareforwashing:收集玻璃器具清洗时：•λEmptywastefromglassinseparatesink•在独立水槽中清空玻璃器具中的垃圾•λNeverstoreglasswaretobewashedwithashtrays,crockery,cutleryorbarequipment•禁止玻璃器具同烟灰缸、瓷器、餐具或吧台设备一起清洗•Washin