OrientalGinzaInternationalHotel1要點(diǎn)

1、Oriental Ginza International Hotels東方銀座國(guó)際酒店Steward管事部 Chinese and western kitchen 中西廚房SOP標(biāo)準(zhǔn)操作程序 廚房管事部標(biāo)準(zhǔn)操作程序1. 化學(xué)品儲(chǔ)藏標(biāo)準(zhǔn)程序Chemicals storage-P22. 歡迎顧客標(biāo)準(zhǔn)程序Welcome customers-P43. 儀容儀表及個(gè)人衛(wèi)生標(biāo)準(zhǔn)程序Grooming and personal hygiene -P54. 清理容器和鍋具標(biāo)準(zhǔn)程序Cleaning the container and pot-P85. 清潔餐具標(biāo)準(zhǔn)程序Clean tableware-P106. 洗

2、碗機(jī)的正確操作程序The correct procedure is dishwasher-P127. 正確給洗碗機(jī)除塵的標(biāo)準(zhǔn)程序Right to the dishwasher dust-P148. 正確洗盤子（在接觸不潔物后）The correct washing dishes-P159. 正確清潔保養(yǎng)真空包裝機(jī)Properly clean and maintenance of vacuum machine-P1710. 確認(rèn)廚房設(shè)備是否需要清潔Confirm whether need to clean the equipment-P18 中西廚房標(biāo)準(zhǔn)操作程序1. 衛(wèi)生法和衛(wèi)生防疫標(biāo)準(zhǔn)程序2.

3、食品中毒與事故處理安全管理責(zé)任制度3.食品原料管理與驗(yàn)收檢查制度4.衛(wèi)生管理責(zé)任制范制度標(biāo)準(zhǔn)5干貨管理責(zé)制度標(biāo)準(zhǔn)6.廚房設(shè)備及用具管理制度標(biāo)準(zhǔn)7.廚房冰箱管理制度標(biāo)準(zhǔn)8.廚房各區(qū)域衛(wèi)生管理制度標(biāo)準(zhǔn)9.廚房燃油、液化氣及設(shè)備安全責(zé)任制度10.廚房安全管理檢查制度11廚房防火安全管理責(zé)任制度12安全管理責(zé)任管理制度13.廚房事故預(yù)防安全操作規(guī)程標(biāo)準(zhǔn)14.管事部清洗消毒衛(wèi)生管理制度標(biāo)準(zhǔn)15.廚房防風(fēng)、防汛的應(yīng)急措施責(zé)任制度16.廚房會(huì)議制度的標(biāo)準(zhǔn)17，廚房紀(jì)律 18，廚房值班交接班制度標(biāo)準(zhǔn)19. 廚房員工儀容儀表規(guī)范制度標(biāo)準(zhǔn) 20，廚房紀(jì)律處懲條例管理制度標(biāo)準(zhǔn)21，調(diào)崗與晉升及優(yōu)秀員工評(píng)選管理制度N

4、O.第1版SET DATE制訂日期：2013-9DEPT 部門：管事部TASK 標(biāo)題：化學(xué)品儲(chǔ)藏標(biāo)準(zhǔn)程序POSITION職務(wù)：洗碗工PAGE 頁(yè)碼：共18頁(yè)第2頁(yè)STANDARD OPERATING PROCEDURE標(biāo)準(zhǔn)操作程序DATE ISSUE：生效日：2013-09-10SOP NO.編號(hào)： -ST-SOP-001TASK 標(biāo)題：化學(xué)品儲(chǔ)藏標(biāo)準(zhǔn)程序STANDARD 標(biāo)準(zhǔn)：1. 確保化學(xué)品安全儲(chǔ)存。To ensure chemicals are safely stored.2. 確保化學(xué)品與食品隔絕存放。To ensure chemicals are kept separate from

5、 food.PROCEDURE 程序：需要記錄的重點(diǎn)。Important points to note and follow.化學(xué)品標(biāo)簽標(biāo)識(shí)不準(zhǔn)確可能致使食品污染而導(dǎo)致顧客或員工嚴(yán)重患病。Chemicals stored in improperly labeled containers may result in contamination of food and lead to serious illness of guest or employee.1. 儲(chǔ)存Storage化學(xué)品應(yīng)與食品、食品包裝或其他操作裝置分開(kāi)儲(chǔ)存。Chemicals to be stored separately f

6、rom food, food packaging or other operating equipment.化學(xué)品必須有充足的存貯以便系統(tǒng)性的替換。Chemical store must have sufficient racking to allow systematic placement of stocks.化學(xué)品需在潔凈、干燥、涼爽、明亮、通風(fēng)的地方存儲(chǔ)，避免陽(yáng)光照射。Store to be clean, dry, cool, well lit, ventilated and out of sunlight.2. 特殊存儲(chǔ)Special storage酸類和堿類產(chǎn)品需要分開(kāi)存放。Aci

7、dic and alkaline products should be stored separately.氯與酸類混合會(huì)形成有毒氣體。Mixing chlorine and acid forms toxic gas.3. 標(biāo)簽Labeling所有化學(xué)品需要準(zhǔn)確標(biāo)識(shí)物品名稱。All chemical to be properly labeled with name of product.4. 記錄Recording每件現(xiàn)成可用化學(xué)品的原料安全數(shù)據(jù)表文件。Material safety data sheets on file for each chemical readily available

8、.5. 操作Handling化學(xué)品儲(chǔ)藏室需要有可用的安全工具（護(hù)目鏡、手套、防護(hù)服）。Safety gear (Goggles, hand gloves and Lab coat) should be available in chemical store.嚴(yán)禁吸煙Smoking strictly prohibited.出入化學(xué)品儲(chǔ)藏室人員受限。Access to chemical store should be restricted.編制：審核：批準(zhǔn)：編制日期：審核日期：批準(zhǔn)日期：NO.第1版SET DATE制訂日期：2013-9DEPT 部門：管事部TASK 標(biāo)題：歡迎顧客標(biāo)準(zhǔn)程序POSI

9、TION職務(wù)：洗碗工PAGE 頁(yè)碼：共18頁(yè)第4頁(yè)STANDARD OPERATING PROCEDURE標(biāo)準(zhǔn)操作程序DATE ISSUE：生效日：2013-09-10SOP NO.編號(hào)： FB-ST-SOP-002TASK 標(biāo)題：歡迎顧客標(biāo)準(zhǔn)程序STANDARD 標(biāo)準(zhǔn)：1.確保得體地歡迎所有客人。To ensure all guests are greeted properly.2.確保培訓(xùn)所有員工如何得體地歡迎客人。To ensure staff is trained on how to greet a guest nicely.PROCEDURE 程序：1. 當(dāng)看見(jiàn)或遇到客人。When

10、meeting or passing by a guest.微笑Smile2. 致敬Greet向客人/顧客/你的同事致敬。Greet the guest / customer / your colleague.請(qǐng)說(shuō)：“你好，早上好，下午好，晚上好先生/女士或XXX先生/女士?！盨ay: “Ni Hao, good morning, afternoon, evening sir / madam or Mr. / Mrs. XXX” 保持眼神接觸。Keep eye contact. 注意你的身體語(yǔ)言。Take care of your Body Language. 以友好的方式表達(dá)。Speak i

11、n a friendly manner. 熱情Be enthusiastic. 語(yǔ)氣禮貌Use a courteous tone.3. 當(dāng)客人詢問(wèn)一些事情。When the guest requests something.請(qǐng)說(shuō)：“謝謝，我將立刻為您查詢?！盨ay: “Thank you, I will check that out immediately for you.”重要的是盡快解決問(wèn)題，如果可能請(qǐng)告訴客人答復(fù)時(shí)間。Important is to solve the issue as soon as possible and give the guest a timing if pos

12、sible.如果你不能解決問(wèn)題，請(qǐng)馬上向你的上級(jí)匯報(bào)。In case you cant solve the issue, bring it forward immediately to your supervisor.4. 當(dāng)被問(wèn)問(wèn)題時(shí)。When a question is asked.個(gè)人負(fù)責(zé)得出答案。Take personal responsibility to get the answer.如果你不能解決問(wèn)題，請(qǐng)馬上向你的上級(jí)匯報(bào)。In case you cant solve the issue, bring it forward immediately to your supervis

13、or.編制：審核：批準(zhǔn)：編制日期：審核日期：批準(zhǔn)日期：NO.第1版SET DATE制訂日期：2013-9DEPT 部門：管事部TASK 標(biāo)題：儀容儀表及個(gè)人衛(wèi)生標(biāo)準(zhǔn)程序POSITION職務(wù)：洗碗工PAGE 頁(yè)碼：共18頁(yè)第5頁(yè)STANDARD OPERATING PROCEDURE標(biāo)準(zhǔn)操作程序DATE ISSUE：生效日：2013-09-10SOP NO.編號(hào)： FB-ST-SOP-003TASK 標(biāo)題：儀容儀表及個(gè)人衛(wèi)生標(biāo)準(zhǔn)程序STANDARD 標(biāo)準(zhǔn)：1.確保員工整潔。To ensure staff are clean.2.確保所有員工保持高度的個(gè)人衛(wèi)生。To ensure all staf

14、f keep hygiene in high command.3.確保所有員工明白個(gè)人衛(wèi)生的標(biāo)準(zhǔn)要求。To ensure all staff is aware of the required hygiene standards.PROCEDURE 程序：1.梳理頭發(fā)并且短發(fā)。Keep hair groomed and short.整潔短發(fā)Short and neat.每日清理Wash daily長(zhǎng)度不得超過(guò)制服衣領(lǐng)。Not exceeding the collar of the uniform.2.清潔雙手并且保持短指甲。Clean hands and short nails.雙手干燥潔凈。H

15、ands are clean and dry.指甲修剪整潔。Nails are trimmed at all times.清洗清潔兩次。Wash and rinse twice. 3.清潔牙齒口氣清新。Clean teeth and fresh breath.飯后規(guī)律性刷牙。Brushed regularly specially after a meal.使用口腔清潔劑。Use mouth freshener.4.良好的儀容儀表。Pleasant body appearance.每日洗澡兩次。Bath twice daily.使用除臭劑。Use deodorant.避免強(qiáng)烈味道的除臭劑。Avo

16、id heavily scented deodorant.5.清理胡須。Cleaned shave.每日并且必要時(shí)清理胡須。Shave daily and when necessary.6.整潔的制服。Pleasant uniform.恰當(dāng)按壓Nicely press整潔并且無(wú)損壞。Cleaned and no tears.工作時(shí)間穿著得體。Wear properly during duty hours.在正確的位置佩戴名牌。Wear a name tag in the proper manner.7.穿黑鞋黑襪。Wear black shoes and soaks.清潔擦亮鞋子。Cleane

17、d and well polished.皮鞋得體Proper leather shoes8.佩戴手表和金飾。Wearing watches and gold chains.只允許帶一只手表。Only one watch is allowed.只允許帶一枚戒指。Only one ring is allowed.編制：審核：批準(zhǔn)：編制日期：審核日期：批準(zhǔn)日期：NO.第1版SET DATE制訂日期：2013-9DEPT 部門：管事部TASK 標(biāo)題：清理容器和鍋具標(biāo)準(zhǔn)程序POSITION職務(wù)：洗碗工PAGE 頁(yè)碼：共18頁(yè)第8頁(yè)STANDARD OPERATING PROCEDURE標(biāo)準(zhǔn)操作程序DAT

18、E ISSUE：生效日：2013-09-10SOP NO.編號(hào)： FB-ST-SOP-004TASK 標(biāo)題：清理容器和鍋具標(biāo)準(zhǔn)程序STANDARD 標(biāo)準(zhǔn)：1.確保容器鍋具清洗和沖洗潔凈。To ensure pot and pans are properly washed and cleaned.2.確保容器和鍋具一貫性清洗和沖洗潔凈。To ensure pots and pans are consistently washed and cleaned properly.3.確保容器和鍋具完整保存。To ensure pots and pans are properly stored.PROCE

19、DURE 程序：1. 準(zhǔn)備Preparation使用熱水洗滌并沖洗水槽。Fill the wash and rinse sinks with hot water.使用洗滌劑在清洗鍋具水槽。Add detergent to the pot wash sink tank.使用消毒液消毒水槽。Add sanitizer to the sanitizing sink tank.2. 擦拭Scrape擦拭干凈鍋具和容器的污垢。Scrape excess soil from pots or pans.盡可能長(zhǎng)時(shí)間的浸泡。Soak for as long as possible.當(dāng)水變涼或變臟時(shí)更換清水。C

20、hange water when it cools or becomes dirty.3. 刷洗Scrub刷洗所有表面。Scrub all surfaces.鍋具與容器放回原處。Remove pots and pans.多余的清水返回清洗水槽。Let excess water run back into wash the sink.4. 浸泡和漂洗。Immerse and rinse.浸泡于熱水中進(jìn)行漂洗。Immerse in clean hot water to rinse.鍋具與容器放回原處。Remove pots and pans.多余的清水返回清洗水槽。Let excess water

21、 run back into the rinse sink.5. 擺放Place 倒放致干燥。Invert to drain.風(fēng)干Air dry請(qǐng)勿擦拭。Do not wipe.編制：審核：批準(zhǔn)：編制日期：審核日期：批準(zhǔn)日期：NO.第1版SET DATE制訂日期：2013-9DEPT 部門：管事部TASK 標(biāo)題：清潔餐具標(biāo)準(zhǔn)程序POSITION職務(wù)：洗碗工PAGE 頁(yè)碼：共18頁(yè)第10頁(yè)STANDARD OPERATING PROCEDURE標(biāo)準(zhǔn)操作程序DATE ISSUE：生效日：2013-09-10SOP NO.編號(hào)： FB-ST-SOP-005TASK 標(biāo)題：清潔餐具標(biāo)準(zhǔn)程序STANDA

22、RD 標(biāo)準(zhǔn)：1.確保容器鍋具清洗和沖洗潔凈。To ensure pot and pans are properly washed and cleaned.2.確保容器和鍋具一貫性清洗和沖洗潔凈。To ensure pots and pans are consistently washed and cleaned properly.3.確保容器和鍋具完整保存。To ensure pots and pans are properly stored.PROCEDURE 程序：1. 清洗的標(biāo)準(zhǔn)程序是按照順時(shí)針的方向進(jìn)行的。Sequence of operation standard is clockw

23、ise from server.將碗碟放在碗碟桌上。Place dishes on top dish table.從碗碟中清除掉污物。Remove soil from dishes.2. 做好洗碗?yún)^(qū)域的準(zhǔn)備工作/傾倒區(qū)域。To prepare the dishwash area / drop off zone.將碗框放在架子上。Place racks on overhead shelf.確認(rèn)所有碗碟都是向上的。Make sure items are placed upside down.將餐具按照不同的大小款式分類。Place dinnerware decoy (pre-cleaned ite

24、m), so that dishes of the same kind are stacked and racked together.準(zhǔn)備銀器浸泡的所需用品。Set up the silver pre-soak system.為防止重的污物損壞洗碗機(jī)，在進(jìn)入清洗機(jī)之前應(yīng)先從餐具中去掉污物和紙類的污物。To prevent heavy soil in the dish washing machine, remove excess soil and paper from tableware before racking.3. 架上沖洗Overhead Rinse將架子上的盤子再次沖洗以便清潔掉殘

25、留的污物。Rinse racked tableware with hand -held spray to remove remaining heavy soil.4. 銀器Racked silver將銀器放入容器內(nèi)。Rack silver in holders.清除掉覆蓋，以便充分的浸泡。Avoid nesting, by mixing utensils.5. 將框子有序的放好。Stack the racks.碗框如果滿了，有序的推入洗碗機(jī)。Once the racks are full, slide them into the dishwasher.Why should rack silve

26、r?編制：審核：批準(zhǔn)：編制日期：審核日期：批準(zhǔn)日期：NO.第1版SET DATE制訂日期：2013-9DEPT 部門：管事部TASK 標(biāo)題：洗碗機(jī)的正確操作程序POSITION職務(wù)：洗碗工PAGE 頁(yè)碼：共18頁(yè)第12頁(yè)STANDARD OPERATING PROCEDURE標(biāo)準(zhǔn)操作程序DATE ISSUE：生效日：2013-09-10SOP NO.編號(hào)： FB-ST-SOP-006TASK 標(biāo)題：洗碗機(jī)的正確操作程序STANDARD 標(biāo)準(zhǔn)：確保洗碗機(jī)按照衛(wèi)生標(biāo)準(zhǔn)清洗干凈，并在適當(dāng)?shù)臏囟认虏僮?。That the dishwashers are maintained and working on

27、 the right temperatures to ensure equipment is hygienically washed.PROCEDURE 程序：所有洗碗機(jī)的操作都必須按照說(shuō)明進(jìn)行。All dishwashing machines should be operated according to manufactures instructions. 不正確的溫度會(huì)存在一些潛在的危險(xiǎn)。Improper dishwashing temperature will increase the danger of potential contamination.1. 檢查溫度Check tem

28、peratures正確的操作程序如下。Document correct function beginning of each shift.1) 洗滌的水溫5565度。Wash temperature 55C-65C.2) 標(biāo)準(zhǔn)的沖洗溫度82-86度。Gauge final rinse temperature 82 C -86 C.3) 洗碗的盤子溫度不可低于71度，時(shí)間不得少于15秒。Exit temperature of a plate greater than 71 C for 15 seconds.4) 機(jī)器不能超過(guò)82度。Machine that cannot achieve 82 C

29、, chemical disinfections should be used.建議操作方法：每天早晨進(jìn)行敏感度測(cè)試，并做出詳細(xì)記錄。Recommended Option: Test with thermo sensitive stripes each morning, result to be paste into record book.2. 維護(hù)保養(yǎng)的程序。Maintain throughout the operation每32個(gè)小時(shí)換一次廢水。Change water waste tank every 32 hours.確認(rèn)廢棄物存放在安全的地方。Ensure the soil fil

30、ters are securely in place.3. 使用結(jié)束后的操作。After operation.清空廢棄物。Empty soil filters.拆除使用過(guò)的管子并在水槽中清洗。Dismantle waster pipes and rinse in the sink.徹底清洗機(jī)器內(nèi)的所有軟管。Hose the machine on the inside thoroughly.最后打開(kāi)機(jī)器所有的門使其風(fēng)干（整夜）。Left the machine doors open to air dry overnight.編制：審核：批準(zhǔn)：編制日期：審核日期：批準(zhǔn)日期：NO.第1版SET DA

31、TE制訂日期：2013-9DEPT 部門：管事部TASK 標(biāo)題：正確給洗碗機(jī)除塵的標(biāo)準(zhǔn)程序POSITION職務(wù)：洗碗工PAGE 頁(yè)碼：共18頁(yè)第14頁(yè)STANDARD OPERATING PROCEDURE標(biāo)準(zhǔn)操作程序DATE ISSUE：生效日：2013-09-10SOP NO.編號(hào)： FB-ST-SOP-007TASK 標(biāo)題：正確給洗碗機(jī)除塵的標(biāo)準(zhǔn)程序STANDARD 標(biāo)準(zhǔn)：1.確保洗碗機(jī)有規(guī)律的除塵。To ensure the machines are de-limed regularly.PROCEDURE 程序：除塵De-lime1.加入1/2升的清潔劑到機(jī)器內(nèi)部。Add ½

32、; liter of de-lime detergent solution inside the dish machine tank.2.打開(kāi)機(jī)器開(kāi)關(guān)，讓機(jī)器先運(yùn)轉(zhuǎn)15分鐘。Turn the machine on, run for about 15 minutes.3.用刷子把機(jī)器內(nèi)外都洗一遍。Wash all surfaces inside by using a handled brush.4.將機(jī)器內(nèi)部的水全部瀝干。Drain out all the water from the tank.5.用清水沖洗機(jī)器的表面，側(cè)面，上面和四周。Hose all surfaces, sides, to

33、p and walls, with fresh water.6.再用潔布巾擦試。Wipe all exteriors by using a cloth.7.將一切都準(zhǔn)備就緒。Set up the dishwashing machine ready for use.編制：審核：批準(zhǔn)：編制日期：審核日期：批準(zhǔn)日期：NO.第1版SET DATE制訂日期：2013-9DEPT 部門：管事部TASK 標(biāo)題：正確洗盤子（在接觸不潔物后）的標(biāo)準(zhǔn)程序POSITION職務(wù)：洗碗工PAGE 頁(yè)碼：共18頁(yè)第15頁(yè)STANDARD OPERATING PROCEDURE標(biāo)準(zhǔn)操作程序DATE ISSUE：生效日：20

34、13-09-10SOP NO.編號(hào)： FB-ST-SOP-008TASK 標(biāo)題：正確洗盤子（在接觸不潔物后）的標(biāo)準(zhǔn)程序STANDARD 標(biāo)準(zhǔn)：1. 確保在洗碗機(jī)無(wú)法正常工作的情況下，也應(yīng)正確地清洗盤子。To ensure the dishes are washed properly when the machines are not working.PROCEDURE 程序：1. 準(zhǔn)備工作Preparation分別在3個(gè)水池準(zhǔn)備好溫水或熱水。Fill wash and rinse sinks with hot water or warm water.(3 sinks)準(zhǔn)備好沖洗的熱水。Fill

35、 final rinse with hot water.2. 第一個(gè)水池Sink No.1用于清洗碗碟污物。Use for washing the dishes.按照標(biāo)準(zhǔn)加入洗滌劑。Add detergent solution.加入溫水用手刷干凈碗碟在第一個(gè)水池。Fill warm water and wash the items with a hand brush in the sink No.1.3. 第二個(gè)水池Sink No.2在第二個(gè)水池中加入熱水。Fill sink No. 2 with hot water.在第二個(gè)水池中沖洗碗碟并確認(rèn)沒(méi)有任何洗滌劑殘留。Rinse the wash

36、 items in sink no 2 and make sure all left over soap and others is taken off.4. 第三個(gè)水池Sink No. 3在第三個(gè)水池加入熱水。Fill sink No. 3 with hot water.并且再熱水中用手仔細(xì)的再次清洗。Do a final rinse by sinking the tem totally in the water and “wash” it by hand.5. 清理Clean up作完所有清潔工作后，將碗碟按照程序放入碟框中進(jìn)行清洗和烘干。After all items has been

37、cleaned up by this thorough process, put in or fill up the racking system.使其自然風(fēng)干。Invert and allow to air dry.編制：審核：批準(zhǔn)：編制日期：審核日期：批準(zhǔn)日期：NO.第1版SET DATE制訂日期：2013-9DEPT 部門：管事部TASK 標(biāo)題：正確清潔保養(yǎng)真空包裝機(jī)的標(biāo)準(zhǔn)程序POSITION職務(wù)：洗碗工PAGE 頁(yè)碼：共18頁(yè)第17頁(yè)STANDARD OPERATING PROCEDURE標(biāo)準(zhǔn)操作程序DATE ISSUE：生效日：2013-09-10SOP NO.編號(hào)： FB-ST-S

38、OP-009TASK 標(biāo)題：正確清潔保養(yǎng)真空包裝機(jī)的標(biāo)準(zhǔn)程序STANDARD 標(biāo)準(zhǔn)：1. 確保真空機(jī)每日清洗。To ensure the vacuum machine is cleaned daily.2. 確保真空機(jī)保持良好的工作環(huán)境。To ensure the vacuum machine remains in a good condition.PROCEDURE 程序：清潔Clean1. 保證機(jī)器表面是擦拭過(guò)的。Ensure all surface areas of the vacuum machine have been wiped.2. 機(jī)器內(nèi)的盒子內(nèi)確保沒(méi)水。Drain out w

39、ater inside the container.3. 清潔并去除污物。Cleaning solution to remove the soil.4. 用抹布擦拭其他的地方。Wipe all sides another clean cloth.5. 風(fēng)干Air dry6. 清潔后重新組裝。Reassemble items back accordingly.7. 合理的儲(chǔ)存在倉(cāng)庫(kù)。Store properly back to tools storage store.8. 如有任何損壞，應(yīng)及時(shí)報(bào)損。Report any damage, spillage or if out of order.編制

40、：審核：批準(zhǔn)：編制日期：審核日期：批準(zhǔn)日期：NO.第2版SET DATE制訂日期：2016-12-15DEPT 部門：餐飲廚房TASK 標(biāo)題：衛(wèi)生法和衛(wèi)生防疫標(biāo)準(zhǔn)程序POSITION職務(wù)：全體廚房員工PAGE 頁(yè)碼：共 頁(yè)第18頁(yè)STANDARD OPERATING PROCEDURE標(biāo)準(zhǔn)操作程序DATE ISSUE：生效日：2016-12-15SOP NO.編號(hào)： FB-KC-SOP-010TASK 標(biāo)題：堅(jiān)持衛(wèi)生法和衛(wèi)生防疫的標(biāo)準(zhǔn)程序STANDARD 標(biāo)準(zhǔn)：確保所有的廚房員工在工作時(shí)間內(nèi)必需遵守安全衛(wèi)生防疫及衛(wèi)生的規(guī)定，保證工作區(qū)域衛(wèi)生的干凈和清潔的環(huán)境衛(wèi)生PROCEDURE 程序： th

41、e process of cleaning, ensure that all surfaces not only look clean, but also are also hygienically clean - free from dirt, oil and debris. 1. 在清潔過(guò)程中，我們必須保證不能只是看上去表面干凈，還要清除污垢，油漬和殘留物。Germs can multiply at a rapid rate, and infection from people is a critical problem. Ensure the following steps are fo

42、llowed to halt that multiplication.2.細(xì)菌的繁殖能力很強(qiáng)，并會(huì)傳染給人是個(gè)危險(xiǎn)的問(wèn)題。我們必須保證我們要按照下列步驟去制止細(xì)菌的繁殖。USE DISINFECTANT - to halt the spread of germs. 使用洗滌劑來(lái)制止細(xì)菌的傳播。USE BOILING WATER AND DETERGENT - to stop infectious organisms. 使用沸煮的方法或洗滌劑來(lái)防止易傳染的生物。All cleaning products are of industrial strength and have been tested to pass set standards of effectiveness and should be used at all times. 在工作其間所有的清潔成果都必須達(dá)到并通過(guò)衛(wèi)生防疫的檢查。編制：審核：批準(zhǔn)：編制日期：審核日期：批準(zhǔn)日期： NO.第2版SET DATE制訂日期：2016-12