Cafeteria Sanitation and Safety餐厅安全卫生.docVIP

1. PURPOSE 为禄思伟（安徽）公司现场餐厅的运作提供一个指南，以减少员工发生食物中毒的潜在可能性。 ovides a guidance to ensure effective oversight of cafeteria operations at LWB(Anhui) site, to minimize potential exposures to food borne illnesses to LWB(Anhui) employees, and to be the minimum expectations for cafeteria safety, hygiene, sanitation and food safety. 2. APPLICATION 本指南适用于任何向禄思伟员工提供饮食服务的机构，无论是租用的、承包的、与食堂管理层和政府机构有协定的或合作伙伴等。These guildeline shall apply to all cafeteria services provided to LWB (Anhui) employees whether owned, leased contracted or available by agreement between location management and the local entity (ie, government agency, business partner, etc). 3. DEFINITION 3.1 特许经营 – 任何受雇提供餐饮的公司，拥有厨房或任何其他类似设施用于准备、供给、烹饪或处理食物或饮料。– Any hired cafeteria service supplier who own kitchen or other similar facilities for preparation, cooking, provision or food/drink handling. 3.2 清洁 – 使用物理或化学的方法将脏污从表面去除。– using physics or chemical method to wipe off the smudge from surface of facilities. 3.3 卫生 – 消除或减少微生物，以达到不会导致食物损坏或玷污的水平。– to eliminate or reduce microbe to achieve no damage or pollution of food. 3.4 脏污 – 在无生命的物品或物料上存在的传染性的或非传染性的物质。– contagious or non-contagious existence at lifeless things or materials. 3.5 器具 – 包括所有的或部分的用于或有意用于制作、保存、放置、准备食物的器械、机械、机器等。– used to make, store, contain or prepare food, including appliance, machine, mechanical, etc. 3.6 易腐食品 – 在某种条件下会损坏的食物，包括肉类、家禽、鱼、贝类、牛奶或奶制品、鸡蛋或其他会引致微生物快速生长的以致食物感染等的物质。 3.6 Easy-corrupted food – food that may be decayed in some conditions, examples include meat, poultry, fish, seafood, milk, egg or something else that may cause microbe gathering and growing fast to infect food. 3.7 食物处理人员 – 任何处理、储存、准备食物、饮料或能与餐具、烹饪用具等有接触的人员。 3.7 Food handler – Anyone who handle, store, prepare food/drink/fruit, or may touch close with cook appliance. 3.8 卫生许可证 – 由当地政府卫生机构发放的证明，说明经过评估或检查后证明其符合现有的要求。 3.8 Sanitation permit – certificates issued by local sanitationhygiene admin dept to identify approval of sanitation compliance via the assessment. 3.9 健康证 –