Accor LUB Technical Manual Template 食品安全管理技术手册.docx

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1、Accorhote1.sFee1.We2015Accor1.uxury&Upsca1.eBrands雅高奢华高档酒店品牌INTERNATIONA1.BRANDSREGIONA1.BRANDSGGrandMFRCURfBISEBE1.我文件G1.oba1.FoodSafetyManagementSystemTechnica1.Manua1.食品安全管理体系技术手册Acfsms-HYG-OOIVersion1.0ACCOR1.UXURY&UPSCA1.EBRANDHOTE1.SFOODSAFETYMANAGEMENTSYSTEM雅高奢华高档酒店食品安全管理体系1. Genera1.Introduc

2、tiontotheAccor1.uxury&Upsca1.eBrandHote1.FoodSafety雅高奢华品牌高档酒店食品斐管理概泣42. Ro1.es&Responsibi1.itiesforFoodSafetyManagementinAccor1.uxury&Upsca1.eBrandHote1.s雅高奢华品牌高档酒店食品安全管理职责43. FOODSAFETYTRAININGPO1.ICY食品安全培训政策53.1 IntroductiontoFoodSafetyTraining食品安全培训概述53.2 Scope&Responsibi1.ities范围和H只责53.3 PO1.iCy

3、政策53.4 Re1.atedForms相关记录104. HAZARDANA1.YSISANDCRITICA1.CONTRO1.POINT危害分析和关键控制点104.1 HACCPIntroductionHACCP介绍114.2 HACCPASAPP1.ICAB1.ETOACCOR1.UXURY&UPSCA1.EBRANDHOTE1.S适用于雅高著华和高档酒店的HACCP体系114.3 TheHACCPprincip1.es:HACCP原理114.4 WhatisaFoodSafetyHazard?什么是食品安全危害？124.4.1 Microbio1.ogica1.(Bio1.ogica1.

4、)Hazards生物性危害124.4.2 Physica1.hazards物理危害124.4.3 Chemica1.hazards化学危害124.5 IdentifyingtheStages&AreasofRisktoFoodSafety识别造成食品安全风险的步骤和区域134.5.1 RiskfromDifferentTypesofFood不同类型的食品导致的风险134.5.2 RiskfromUnsatisfactoryFoodHand1.ingPractices不合格的食品操作导致的风险134.5.3 RiskfromDifferentTypesofCustomer不同类型的顾客造成的风险

5、134.5.4 RiskfromDifferentTypesofFoodOperation不同类型的食品操作导致的风险144.6 Contro1.1.ingHazards&Critica1.Contro1.Points危害控制以及关键控制点144.7 CorrectiveActions纠偏措施144.8 Verification验证145. STANDARDOPERATINGPROCEDURES(SOP)标准操作流程(SoP)156. Aaanagementprocedures&guide1.ines管理程序和指南18MPGNo1:DocumentContro1.Procedure文件控制程历

6、18MPGNo2:CustomerComp1.aintsandFoodBorneI1.1.nessInvestigations顾客投诉和食源性疾病调查22MPGNo3:ActioninCaseofReportedSicknessofFoodHand1.ers食物操作者疾病申报30MPGNo4:Pre-Emp1.oymentHea1.thChecksforFoodHand1.ers食品操作者入职前健康检查31MPGNo5:Microbio1.ogica1.Samp1.ing微生物抽样31MPGNo6:ReferenceFoodSamp1.es食品留样347. VERIFICATION&INTER

7、NA1.AUDITPROCEDURES验证和内审程序358. ACCORG1.OBA1.DASHBOARDCHECK1.ISTSCORINGSYSTEM雅高全球仪表盘审核表打分体系389. ANNEXSTANDARDOPERATINGPROCEDURES(SOP)附件:标准操作程序(SOP)40SOPNo1:PUrChaSing采购40SOPNo2:Receiving&CheckingofIncomingGoods来料接收与检验47SOPNo3:TransferofGoods&1.abe1.1.ingFoodsforStorage商品转运与库存标签52SOPNo4:Ambient(Dry)Go

8、odsStorage常温(干货)储存56SOPNo5:Refrigerated/Chi1.1.edGoodsStorage冷藏食品存储59SOPNo6:FrozenGoodsStorage冷冻食品存储63SOPNo7:ThawingFoods解冻食品66SOPNo8:FoodPreparation准备食物70SOPNo9:CookingFood烹饪食物76SOPNo10:COO1.ingFOod冷却食物81SOPNo11:ReheatingFd再加热食物83SOPNo12:HotHo1.ding&HotFoodDisp1.ay热保温与热食展示84SOPNo13:Co1.dFoodDisp1.a

9、y冷食展示86SOPNo14:ServicetoGuests&F&BEnvironments顾客服务与签饮环境88SOPNo15:Persona1.Hygiene个人卫生92SOPNo16:C1.eaning&Disinfection清洁和消毒97SOPNo17:Refuse/WasteDiSPOSa1.废弃物处理105SOPNo18:PestManagement虫害管理108SOPNo19:PreventativeMaintenance&Housekeeping预防t维修与客房管理112SOPNo20:Water&IceManagement水与冰的管理115SOPNo21:Ca1.ibrat

10、ion&TemperatureManagement校准与温度管理118SOPNo22:A1.1.ergenManagement过敏原管理122SOPNo23:GuidetoShe1.f-1.ifeDateCodingofFoods食品保质期日期导则126SOPNo24:Traceabi1.ity-ProductReca1.1.追溯一产品召回130SOPNo25:PreventativeActionsforContaminationDuringStorageandPreparation食物储存与准备过程中防止交叉污染的预防措施1321. Genera1.IntroductiontotheAcco

11、r1.uxury&Upsca1.eBrandHote1.FoodSafety雅高奢华品牌高档酒店食品安全管理概述Accor1.uxuryandUpsca1.eBrandHote1.srecognizestheimportanceofprovidingsafefoodtoourguests,emp1.oyeesandvisitors.Wehavetherefore,estab1.ishedatechnica1.manua1.formanagingfoodsafety.雅高奢华高档酒店认识到为我们的顾客、员工和访客提供安全食品的重要性。因此，我们制定了该食品安全管理技术手册。Thistechnic

12、a1.manua1.servestoprovideguidanceonfoodsafetycontro1.measures,whichensuresthatfoodthatareservedorso1.dtoourguestsaresafeandmeetingthestandardsthatareexpectedbytheAccor1.uxuryandUpsca1.eBrand1.uxuryHote1.s.作为提供食品安全控制措施的指南，本技术手册确保提供或销售给我们顾客的食品是安全的，并且符合雅高奢华高档酒店所期望达到的标准。Proceduresandpo1.iciesareestab1.i

13、shedtocontro1.andreducerisksfrombio1.ogica1.,chemica1.andphysica1.hazards,whichessentia1.1.yreducerisksoffood-borneincidents.Theimp1.ementationoftheseproceduresandpo1.icies,pairedwithcommitmentandinvo1.vementofthemanagement,formstheAccor1.uxuryandUpsca1.eBrandFoodSafetyManagementSystem(AcFSMS).本手册制定

14、了控制和减少来自生物、化学和物理危害的程序和政策，从根本上降低了食源性事故的风险。这些程序和政策的实施，同时加上管理层的承诺和参与，构成了雅高奢华高档酒店食品安全管理体系(ACFSMS)。Usedproper1.y,thismanua1.shou1.dsavetimeandassureconsistent1.ysafeworkingpractice.Whi1.steveryattempthasbeenmadetoensuretheaccuracyoftheAcFSMSbeingdeve1.oped,theverynatureofsuchaprogramisbasedon*Continua1.I

15、mprovement0initiatives.正确使用本手册，可节省时间并确保安全操作的一致性。同时.,本手册正是基于“持续改进”的基础上，我们用各种办法保证雅高奢华高档酒店食品安全管理体系(ACFSMS)的准确性。2. Ro1.es&Responsibi1.itiesforFoodSafetyManagementinAccor1.uxury&upsca1.eBrandHote1.s雅高奢华品牌高档酒店食品安全管理职责ForaFoodSafetyManagementSystemtobesuccessfu1.1.yimp1.ementedandmaintainedwithinahote1.iti

16、scritica1.thata1.1.personne1.invo1.vedunderstandthetasksthattheyneedtodoandthatthereisforma1.identificationandacknow1.edgementofthero1.es,responsibi1.itiesandauthoritiesofkeymembersoftheimp1.ementingandmaintainingteam.为确保酒店食品安全管理体系成功实施和保持，所有相关人员理解其角色是至关重要的。所有实施的关键岗位人员的职责和权限应经正式识别和认可，团队应保持。Itistheres

17、ponsibi1.ityofTheGenera1.Manager/ResidentManagertoappointamu1.tidiscip1.inaryteamtoimp1.ementandmaintaintheFSMS,withtheobjectiveofmeetingmonth1.ytodriveFSMSimp1.ementationandreso1.vingissuesre1.atingtofoodsafety.总经理/驻店经理应任命一个多领域的小组以实施和维护食品安全管理体系，推动食品安全月度目标的实现和解决与食品安全相关问题。3. FOODSAFETYTRAININGPO1.ICY

18、食品安全培训政策3.1 IntroductiontoFoodSafetyTrainingandHumanResourceP1.an食品安全培训及人力资源保障计划概述Foodsafetytrainingforemp1.oyeesisessentia1.to:如下对员工的食品安全培训是必要的： Providefoodsafetyawarenessandknow1.edge提供食品安全意识和知识 InformandtrainonAccor1.uxuryandUpsca1.eBrand,sfoodsafetyrequirements(proceduresandoperationa1.po1.icies

19、)告知并培训雅高奢华高档酒店食品安全要求(程序和操作政策)Thetypeoftrainingneedstobecommensuratewithjobrequirements,providingadequateinformationtotheemp1.oyeestofaci1.itatetheimp1.ementationoftheAcFSMS.培训类型需要与工作要求相对应，为员工提供充分的信息促进ACFSMS的执行Refreshertrainingisimportanttoprovidereinforcementonthefoodsafetyrequirementsandtoupdateemp

20、1.oyeesonnewdeve1.opmentsinthesystemaswe1.1.asinthewor1.d更新培训对强化食品安全要求和让员工了解体系以及全球的更新同样重要。3.2 Scope&Responsibi1.ities范围和职责Thispo1.icyapp1.iestoa1.1.Accor1.uxuryandUpsca1.eBrandpersonne1.invo1.vedinthedesign,imp1.ementationandattendanceoffoodsafetytrainingpertainingtotheAcFSMSandassociatedpo1.icies,p

21、roceduresandpractices.这个政策适用于所有参与设计、实施和与ACFSMS食品安全培训相关的政策、程序和操作的人员。HeadsofDepartmentsareresponsib1.efor部门经理负责： ana1.yzingtrainingneeds分析培训需求 requestingtrainingtofu1.fi1.1.theneeds提出培训要求以满足需求 ensuringattendanceoftheirassociatestofoodsafetytrainingsthatareorganizedbytheTrainingManagerand/orHygiene1.ea

22、der.确保同时参加培训经理和/或卫生专员组织的食品安全培训 conductingbasicfoodsafetybriefingstotheirassociates向同事概述基本的食品安全知识TheTrainingManagerisresponsib1.eforcoordinatingtrainingsessionswiththerespectivedepartmentrequestingit,keepingrecordonthetrainingsandtrackingtrainingstatusoftheemp1.oyees.培训经理负责与要求培训的各部门协调培训课程、保持培训记录、跟踪员工

23、培训情况。TheHygiene1.eaderisresponsib1.eforconductingfoodsafetytrainingandrefreshertrainingfortheemp1.oyeesoutsideoftheforma1.trainingsessionsprovidedbyexterna1.providers.卫生专员负责对员工进行除外部培训机构正式提供的食品安全培训和更新培训。3.3 PO1.iCy政策3.3.1 TrainingP1.an培训计划 TheTrainingManagerandHygiene1.eadermustestab1.ishanannua1.and

24、month1.ytrainingca1.endarforfoodsafetytrainings.培训经理和卫生专员必须制定年度和月度食品安全培训计划 Newemp1.oyeesmustbeinc1.udedintheestab1.ishedTrainingP1.ansfromthedaythatemp1.oymentcommences.新员工从入职日起必须被纳入到培训计划内3.3.2 TrainingRecords培训记录 A1.1.emp1.oyeetrainingrecordsaretobekeptbytheTrainingdepartment.所有的员工培训记录由培训部保存。 AUtra

25、iningattendancerecordsmustinc1.udeinformationsuchasdates,coursetit1.e/topicscovereddurationandtrainer.所有的培训签到表必须包括培训日期、课程名称/培训主题、培训时间和讲师等信息。3.3.3 InductionTraining入职培训 A1.1.emp1.oyeesuponbeinghiredmustattendaninductionprogramthatwi1.1.inc1.udea30minutetrainingonHygiene:Grooming,andPersona1.Hygiene,b

26、ytheHygiene1.eaderorTrainingManager.所有员工在入职时必须参加新员工入职培训项目：包括30分钟的由卫生专员或培训经理进行的题目为个人仪表和卫生的培训。 Thecoursecontentshou1.dinc1.ude:课程内容应包括：oGroomingstandardsforfoodhand1.ersandnon-foodhand1.ers食品操作者和非食品操作者的仪容仪表标准oPersona1.Hygieneonhandwashing关于洗手的个人卫生培训oReportgastrointestina1.i1.1.ness,septiccutsandboi1.o

27、nhands员工肠道疾病、伤口以及烫伤汇报Thenewemp1.oyeeswi1.1.on1.yneedtoattendthistrainingonceuponbeinghired,orwhenarefresherisnecessary(i.e.deterioratinghygieneandgroomingstandards).新员工仅需要在入职时或者在需要更新培训训时参加一次这项培训(如不符合卫生或仪容仪表要求时)。3.3.4 FoodHygieneAwareness-Associates&Supervisors食品卫生意识一员工和主管 A1.1.foodhand1.ingemp1.oyee

28、sandkitchenStewardingpersonne1.within1monthuponbeinghired,mustbetrainedinFoodHygieneAwareness(2-4hours).所有食品操作员工和在被雇佣的1个月内的厨房管事部员工，必须接受食品意识培训(2-4小时)。 Thisprogramshou1.dinc1.ude:-这项培训应包括：oIntroductiontoFoodHygiene食品卫生介绍oFoodHygieneAwareness食品卫生意识oBasicMicrobio1.ogy微生物学基础知识oGoodHygienePractice良好卫生操作规范

29、oPersona1.Hygiene个人卫生oC1.eaningandSanitation清洁和消毒 Emp1.oyeessha1.1.attendarefresherannua1.1.y,withexceptionforemp1.oyeesthatwi1.1.attendahigher1.eve1.foodsafetytrainingonthesameyear员工每年需要参加一次更新培训，同一年将参加更高级别的食品安全培训的员工除外 TheHygiene1.eaderandtheAcFSMSteamwi1.1.carryoutthetrainingfora1.1.thefoodhand1.in

30、gemp1.oyees,un1.essexterna1.trainingprovidersareusedforthisservice.卫生专员和ACFSMS小组将对所有食品操作进行培训，除非由外部培训者提供此项服务 Thetrainingduration,contentandfrequencywi1.1.bebasedontheneedsrequiredbytheemp1.oyeeasidentifiedbytheTrainingManager,HoDorHygiene1.eader.培训的时间、内容和频率由培训经理、部门经理或卫生专员根据员工的培训需求而确定。3.3.5 FoodHygien

31、eforFoodHand1.ers-AssociatesandSupervisors食品操作人员的卫生培训一员工和主管A1.1.emp1.oyeeshand1.ing“openfood“suchasfoodpreparation,cooking,coo1.ingetc.mustbetrainedonFoodHygieneforFoodHand1.ers(6-8hours).Thisprogramshou1.dinc1.ude:-所有操作裸露食品如食物准备、烹饪、冷却等的员工必须参加食品操作者卫生培训。此项培训应包括：oIntroductiontoFoodHygiene食品卫生介绍oFoodPo

32、isoningandFoodbornedisease食物中毒和食源性疾病oMicrobio1.ogy微生物学oGoodHygienePracticeinStoragethroughtoService良好卫生操作规范(从储存到服务)oPersona1.Hygiene个人卫生oC1.eaningandSanitation消洁和消毒oPestContro1.虫害控制 Emp1.oyeeswi1.1.needtoattendarefresherannua1.1.y,withexceptionforemp1.oyeesthatwi1.1.attendahigher1.eve1.foodsafetytra

33、iningonthesameyear员工每年需要参加一次更新培训，同一年将参加更高级别的食品安全培训的员工除外 TheHygiene1.eaderandtheAcFSMSteamwi1.1.carryoutthetrainingfora1.1.thefoodhand1.ingemp1.oyees,un1.essexterna1.trainingprovidersareusedforthisservice.卫生专员和ACFSMS小组将对所有食品操作进行培训，除非由外部培训者提供此项服务 Thetrainingduration,contentandfrequencywi1.1.bebasedont

34、heneedsrequiredbytheemp1.oyeeasidentifiedbytheTrainingManager,HoDorHygiene1.eader.培训的时间、内容和频率由培训经理、部门经理或卫生专员根据员工的培训需求而确定。3.3.6FoodSafetyforSupervisors-Supervisors,Managers&AcFSMSTeam对主管的食品安全培训一主管、经理和ACFSMS小组 Tounderstandtheintentofa1.1.foodsafetycontro1.s,theSupervisors,ManagersandAcFSMSTeammustbetr

35、ainedonFoodHygieneforFoodSupervisors.为了理解所有食品安全控制的目的，主管、经理和AcFSMS小组必须接受对食品主管进行的食品卫生培训 Emp1.oyeesmustattendtheFoodHysieneforFoodHand1.ersandpasstheexaminationbeforequa1.ifyingforthistraining.员工必须参加对食品操作者的食品卫生培训，并且通过考试才能通过这项培训。 Thistrainingisconductedbyaqua1.ifiedthird-partytrainer.该培训由合格的第三方培训讲师进行 Mi

36、nimum2-daytrainingandthecoursecontentshou1.dinc1.ude:-培训时间最短2天，课程内容应包括：0IntroductiontoFoodHygiene食品卫生介绍oFoodPoisoningandFoodborneDisease,食物中毒和食源性疾病oMicrobio1.ogy微生物学oPhysica1.andChemica1.ContaminationofFoodanditsPrevention物理和化学污染及其预防措施oFoodStorageandTemperatureContro1.,FoodPreservation食物储存和温度控制，食物保藏

37、oDesignandConstructionofFoodPremisesandEquipment食品经营场所及设备的设计和施工oPersona1.Hygiene个人卫生oPestContro1.虫害控制oC1.eaningandDisinfections清洁和消毒o1.egis1.ation法律oHACCPOverviewHACCP概述oSupervisoryManagement监督管理 A1.1.newSupervisors,ManagersandFoodSafetyManagementSystemCommitteemustattendthistrainingwithin6monthsupo

38、nhiredandaswhentheneedsarise.所有新的主管、经理和食品安全管理体系委员会必须在上任后的6个月内和有需要的时候参加这项培训。 Refreshertrainingisrecommendedevery3years.建议每3年进行一次更新培训3.3.7 Accor1.uxury&Upsca1.eBrandHote1.FoodSafetyManagementSystemTraining雅高奢华高档酒店食品安全管理体系（ACFSMS）培训 TounderstandthefoodsafetyrequirementsofAcFSMS,theSupervisors,Managersa

39、ndAcFSMSTeamsha1.1.betrainedontheAcFSMSSystem,whichsha1.1.beprecededbytheSupervisorytraining.为了理解ACFSMS的食品安全要求，主管、经理和ACFSMS小组必须接受ACFSMS食品安全管理体系培训 Thistrainingisconductedbyaqua1.ifiedthirdpartytrainerfortheAsst.Managers,Managers,SupervisorsandAcFSMSTeamuponsetupoftheFSMSinthehote1.这项培训由合格的第三方培训讲师在酒店建

40、立食品安全管理体系时对副经理、经理、主管和AcFSMS小组进行。 Minimum1-daytraining.至少1天的培训 Thecoursecontentwi1.1.bebasedontheAcFSMSTechnica1.Manua1.课程内容基于AcFSMS技术手册 Thirdpartytrainersha1.1.provideon-sitetrainingtoa1.1.stakeho1.dersthroughoutthecourseoftheday.第三方培训讲师应在课程中对所有相关人员进行现场培训。 Staffwi1.1.betrainedinanyprocedureforwhicht

41、heyareresponsib1.eandarecordkeptinthepersonne1.fi1.esateachHote1.酒店中各岗位员工应经受培训，培训记录应纳入员工档案中。 Staffsha1.1.notcarryoutproceduresforwhichtheyhavenotbeentrained员工实施流程中要求前应经过培训 Refreshertrainingisaminimumofevery3years.最少每3年进行一次更新培训3.3.8 On-the-JobnTraining:TraininginStandardOperatingProcedures(SoP在岗SoP培训

42、 Thesuccessfu1.imp1.ementationoftheAccor1.uxuryandUpsca1.eBrandHote1.Technica1.Manua1.1.arge1.ydependsuponthetrainingofstaffinthedocumentedprocedures.雅高奢华高档酒店技术手册的成功实施依赖于对员工进行的程序文件培训。 On-goingor“onthejobntrainingsha1.1.bethepreferredmechanismforgettingemp1.oyeestounderstandthedetai1.oftheindividua1.

43、StandardOperatingprocedures.On1.ythoseproceduresthatareapp1.icab1.etothejobfunctionsha1.1.betraineda1.thoughconsiderationneedstobegiventoho1.iday/sicknesscover,andmu1.titasking.持续培训和在岗培训均应能帮助员工理解SOP在各岗位的落实。培训范围也应涵盖休假/病假或者多岗位的员工。 ATrainingmatrixsha1.1.beinc1.udedtoenab1.etheHRdepartment,Genera1.Manag

44、ers,andHeadChefstoidentifytrainingrequirementsvs.jobtit1.eandtasksforeachrestaurant.人事部、总经理以及各厨房厨师长都应根据各餐厅工作和任务制定培训矩阵表。 RecordsofSOPtrainingsha1.1.bekeptintheemp1.oyeestrainingrecordfi1.ehe1.dateachHote1.usingtheFormAcFSMSHR-T-01o应保留SOP培训记录。3.3.9 Accor1.uxury&Upsca1.eBrandHote1.HACCPTraining雅高奢华高档酒店

45、HACCP培训 Thetrainingfocusesontheinformationthatemp1.oyeesneedwhi1.eestab1.ishandcontinuousimprovementofHACCPsystem:该培训侧重于员工在建立和完善HACCP体系过程中所需的下面内容：OTo1.earn,understandandapp1.yHACCPPrincip1.estohe1.pyourorganizationtoproducesafefoodconsistent1.yandre1.iab1.y.通过学习，理解和运用HACCP原理来帮助小组持续、可靠地制备安全的食品。oTobea

46、1.eaderinimp1.ementingHACCPPrincip1.esandbeab1.etoapp1.yyourknow1.edgetohe1.ptheHACCPTeamtoconstructaHACCPManua1.成为应用HACCP原理佼佼者，并有能力运用你的知识来帮助HACCP小组制定HACCP手册。oAb1.etoreportonthefindingsandpostauditactivities.能够对发现进行报告，并跟进审核后事宜。oTobeforma1.1.yassessedandexaminedduringtraining培训期间接受正式的评估和考试。oTp1.etion

47、,providingevidenceofparticipants1competencetoemp1.oyersandauditorcertificationbodies.成功完成培训并获得证书，向酒店和认证机构的审核员提供可以胜任的证据。 Thistrainingsha1.1.beconductedbyaqua1.ifiedthird-partytrainer.该培训应由合格的地三方机构进行。 Minimum2-daytrainingandthecoursecontentsha1.1.inc1.ude:课程至少应2天且其内容应涵盖：oIntroductiontoHACCPHACCP介绍oHACCPOverviewHACCP概述oDesign,Imp1.ementationandMaintenanceoftheHACCPManua1.HACCP手册的设计、实施和维护oSupervisoryManagement监督管理 A1.1.newSupervisors,ManagersandFoodSafetyManagementSystemCommitteesha1.1.attendthistrainingwithin6monthsofthecomp