希捷（苏州）员工工作餐服务项目供餐竞标方案.ppt

个人卫生管理 Personal Hygiene 食物操作者必须在每次换班时进行过检查(无疾病,无表面创伤) Food handlers are medically cleared to work each work shift(not sick ,no open sores) 必须使用每日的卫生检查表来记录员工的健康状况，并且要有员工生病时的替代计划 Vendor uses daily checklist to document health status prior to start of work shift and has plan for worker replacement should one become ill at work 食物操作者必须穿着干净的制服，包括鞋子，发罩 Food handlers wear clean uniforms,including shoes ,and hair restraints 高卫生必须时刻保持住（手和指甲也必须干净） Good hygiene is consistently practiced （ Hands and nails are clean ） 手套要适时更换(当用餐和备货前) Gloves used changed appropriately( When handling ready – to- eat or partially cooked food ) 食物操作者必须尽可能保持个人卫生的所有方面(远离仓库，配货区，服务区) Food service workers properly store personal items (Away from food storage, preparation,service area) 手套破损后必须丢弃 Hand towels are discarded when soiled 泥土必须远离配货区，服务区 Soiled linens are stored away from food preparation/service areas 着装必须定期清洁更换，以防食物受污染危害 Clothing must be clean and changed regularly to protect food from risk of contamination 制服必须是配货区，服务区所特别要求的 Clothing must be maintained solely for food preparation/service 食物操作者不可以穿着工作服进入其他非工作区域 Food handlers should not travel to /form work in clothing/uniforms 非工作衣物与个人东西不可以带入食物操作区 Outdoor clothing and personal effects should be stored away from food handling areas 工作帽必须时刻穿戴以免头发落入食物，长发必须扎到头后 Head covering must always be worn and must prevent hair from falling into food ;long hair must be tied back 参观检查者如要进入食物操作区，必须穿着干净的制服，并且在接触餐食用具前洗净双手 Authorized visitors to food preparation/service areas are provided with clean over clothing and required to wash their hands before touching equipment etc 个人卫生管理 Personal Hygiene 有效洗手的基本要求Minimum requirements for effective hand-washing 洗手池 Washbasins 流水 Running water 洁手物质:肥皂,消毒液 Materials for cleaning the hands:soap,sanitizing agent 高卫生的擦手物质:纸巾 Materials for hygienically drying hands:paper towels 洗手五步骤 Five Hand Washing Steps 1 流水中湿手 Wet hands under running water