酒店食品安全管理体系.pdf

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1、IHGFSMSManualIndexCP1食品安全管理体系的设置EstablishmentofFoodSafetyManagementSystem............................................2附件附件1：：：FSMS小组架构模板(模板模板，模板，，，仅供参考仅供参考)Annex1:ManagementstructureofFSMSCommittee(templateforreference)...................................................

2、......................................................................12附件附件2：：：召回程序：召回程序Annex2:RecallProcedure....................................................................................19附件附件3：：：食源性疾病：食源性疾病/食物安全相关投诉报告及调查程序Annex3:Reporting&InvestigationProcedur

3、eforFood-BorneIllness/FoodSafetyComplaint.............................................................24附件附件4：：：偏离注册程序：偏离注册程序Annex4:DeviationRegistrationProcedure...............................................40附件附件5:检测标准Annex5:TestStandard..............................

4、............................................................41CP2卫生的设备设施Layout,equipmentandfacility.........................................................................................44CP3采购采购Purchasing...............................................................

5、............................................................................51附件附件1供应商的最低食品安全要求Annex1MinimumFoodSafetyRequirementforSuppliers57CP4收货收货Receiving...............................................................................................................

6、..............................61CP5储存储存Storage................................................................................................................................................71CP6食物的制备的一般要求GeneralRequirementforPreparingFood...............................

7、..............................80附件附件1常常常见的易引起食物中毒的原材料常见的易引起食物中毒的原材料Annex1Rawmaterialsthoseeasytocausefoodpoinsoning...............................................................................................................................................89CP7解冻解冻Def

8、rostingFood...................................................................................................