家乐福新版培训材料介绍精选.ppt

C.JAQUET - DMAG COMEX actualisation doc 20.04.00 * * 新版培训材料介绍 Introduction to the new training material hygiene training material divided into several specific topic for each critical point in hygiene controlled with checking form Point by point, train employees to the main point to improve in hygiene 卫生培训材料 针对每个要点分为几个主题 运用检查表格来控制 一点一点逐一培训员工以提高卫生水平 Principle 原则: Target 目标 Improve hygiene step by step in the store Help hygiene pilot and manager to train employees with a new way of training and strong schedule 逐步提高店内卫生 协助卫生员及课长用新方法培训员工 Principle 原则: 培训员工一个主题 整个星期检查这一点 Small training (one hour) 14 topics divided into 3 training sessions new concept based on one training-one topic 新概念：一次一个主题 train the staff for one topic control the point during the whole week and focus on this point Once a week, hygiene pilot will 每周，领航员将： 短小培训 (1小时) 14个主题分为3个阶段 Principle 原则: One training : one topic 一次培训:一个主题 Training material divided into 14 topics divided into 3 training session: First session : 4 topics Second session : 4 topics Third session : 6 topics 培训材料分为14个主题,3个阶段 第一阶段:4个主题 第二阶段:4个主题 第三阶段:6个主题 One training : one checking form 一项培训:一份检查表 01. 手的卫生 Hands cleaning 02. 工作台的清洁 Tables cleaning 03.个人卫生与工作 Body hygiene and uniform 04. 清洁程序 cleaning procedures Session 1 第一阶段 train the staff for one topic 培训员工一个主题 05. 冷藏链 Cold chain 06. 仓库存储与交叉污染 Storage and cross contamination 07. 回转与标签 rotation and labeling 08. 工作方法 Working methods Session 2 第二阶段 train the staff for one topic 培训员工一个主题 train the staff for one topic 培训员工一个主题 Session 3 第三阶段 09. 卫生审核 Hygiene audit 10. 供应商与收货区 RY 11.冷藏冷冻 Perishable 12.工程部 Maintenance 13.收银部 Cashier 14.保安部 Security train the hygiene pilot for the next entire session (4 to 6 topics) Train to training the hygiene pilot train the fresh division manager. 培训卫生员下一个阶段(4至6个主题) 培训生鲜处长 Principle 原则: 3 times ( 3