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时间:2020-03-05
《公司HSE标准化计划流程培训教材.doc》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、BlueMarlinManagementGroup蓝枪鱼治理集团SOP-BM–HSE蓝枪鱼HSE标准化流程OriginatorName/DateHRName/DateMD/GMName/DateCEO/COOName/Date-83-/83创建者/日期人力资源部/日期执行董事/总经理/日期首席执行官/首席营运官/日期目录I.简介………………………………………3II.卫生政策……………………………4III.个人仪表及卫生……………………16IV.吧台卫生与环境……………………21V.厨房卫生与环境……
2、…………………23VI.防火、防盗制度………………………30VII.设备安全与操作……………………32VIII.职员宿舍治理条例……………………37-83-/83HygieneandSafety:卫生与安全•RISKS•STAFFEXHIBITINGUNHYGIENICPRACTICESWILLINCREASETHERISKOFFOODPOISONINGANDHASTENADECLINEINBUSINESSANDREPUTATION.•风险:•职员的不良卫生适应会增加食物中毒的几率,使得公司生意和名
3、誉受损。•PersonalHabits个人适应•1)Nosmokingoruseofanytobaccoproductinfoodhandlingareas.-83-/83•2)Noeating,drinkingorchewinggumsinfoodproductionline(handlingareas).•3)Nospitting.•4)Nonailbitingandlickingfingersbeforewrappingpaper.•5)Nopickingandscratchingofnose
4、.•6)Nocoughingandsneezinginfrontoffoodorbeverageorcustomerswhenpossible.•7)Notouchingorcombingofhairorfaceinthe•PersonalHabits个人适应•1)食物操作区域禁止吸烟或享用其它烟制品。•2)食品操作区域禁止偷吃,偷喝,偷拿及咀嚼口香糖。•3)禁止吐痰。•4)拆包装时,禁止咬指甲和蘸口水。•5)禁止挖鼻孔和挠鼻子。-83-/83•6)禁止在食品、饮料及顾客面前咳嗽和擤鼻涕。•7)禁止
5、在吧台内梳头、挠头及抓脸。•HygienePolicyNumber1卫生政策1•MaintenanceofCuttingBoards砧板的保养•Thesurfaceofcuttingboardswilldevelopdeepgrovesduringnormaluse.Thesecutsaredifficulttocleanandsanitise.Theyprovideatrapforbacteriatoaccumulateandpossiblygrow.Thecutsinthesurfaceofcu
6、ttingboardsneedtoberemovedatregularintervalsandasneededtokeepthesurfacesmooth.•在平常使用过切菜板后会有刀痕残存于其上,这些刀痕专门难清洁洁净,同时特不适合细菌生长,这些砧板需定期清洁并保持表面光滑-83-/83•HygienePolicyNumber2卫生政策2•HandWashingPolicy手部清洁政策:•Risks风险•Handsareoneoftheprincipleagentsintransferringba
7、cteriatofoodandhandlingshouldbereducedtotheminimum.Properhandwashingisacriticalprotectivemeasureagainstcontaminationandfoodborneillness.•手是使食物感染细菌的要紧渠道,应尽量幸免与食物接触。正确洗手是幸免食物污染和导致食品疾病的有效方式。•HandWashingPolicy手部清洁政策:•1)Allemployeesmustwashtheirhandsandscru
8、btheirnailsuponarrivingforwork.•2)Allemployeesmustwashtheirhandsbeforehandlingfoodordrinks.-83-/83•3)Allemployeesmustwashtheirhandsatleastevery30minutesorafteranyofthefollowingactivities:•Usingthetoilet•Handlingrawfood•Stockingorstoring
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