凯宾斯基酒店-厨房制度（PP).pdf

POLICIESPROCEDURES

EATING/DRINKINGINTHEKITCHEN

TABLECONTENT

FBPRODUCTION

KITCHEN

1.HYGIENEREGULATION卫生规章

2.EATING/DRINKINGINTHEKITCHEN在厨房内吃/喝

3.USINGELECTRONICDEVICESDURINGDUTY工作时间使用电子设备

4.FOODQUALETYCONTROL食品质量控制

5.COMMUNICATION沟通

6.SAFETYATTHEWORKINGPLACE安全工作

7.HANDLINGEQUIPMENT正确使用设备

8.REPORTINGDUTY当班

9.BREAKREGULATION工作间休条例

10.ORDERPROCEDURE食品采购程序

11.EMPLOYEEBEHAVIORREGULATION员工行为

12.HEALTHPRODUCTS生产健康食品

13.WORKINGTIME/OVERTIME工作时间加班

14.CLOSINGDOWNPROCEDURE关档程序

15.KITCHENKEYHANDLING厨房钥匙交接

16.Agingbeef嫩化牛肉

17.Kitchenofficeregulation厨房办公室

18.Stewardingstoreroomregulation管事部仓库规章制度

POLICIESPROCEDURES

HYGIENEREGULATION

卫生规章

POLICYNUMBER:KITCHEN–001

编号:-001

ST

EFFECTIVEDATE:1April2010REVISEDDATE:NA

生效日期:

AREA:FBPRODUCTION

范围

POLICY政策

ThisPolicyregulatesthefoodproduction,basedontheHACCPanalyzefortheKempinskiHotel

Yinchuan.

这是根据HACCP条列专为银川凯宾斯基饭店制定出的规章制度

PURPOSE目的

ThisPolicygeneratesandEnsurefoodproductionsafetytominimizefoodpoisonsandmaintainthe

highestpossiblequality

政策的内涵是确保食品安全并避免任何食物中毒

PROCEDURES程序

TheKitchenAreaisasensitiveareaintheHotel.HereweproducegoodsandStoreuntilservice

time.TheAreamustbecleanandwemustavoidlongprocessingtimeandstorageindifferent

environmenttoavoidcrosscontamination.

厨房是饭店的敏感区域，是加工和储存食物止至为客人提供食品。该区域须确保卫生和过长时间的加工

食物和储存食物避免交叉污染

AllproductionofFoodwillbedocumentedasperInternationalHACCPConceptregulation.

所有食物务必按照HACCP制度要求登记记录成文

ThisHACCPF