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1、Blue Marlin Management Group蓝枪鱼管理集团SOP-BMHSE蓝枪鱼HSE标准化流程OriginatorName/Date创建者/日期HRName /Date人力资源部/日期MD/GMName/Date执行董事/总经理/日期CEO/COOName/Date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 23VI防火、防盗制度 30VII设备安全与操作 32 VIII员工宿舍管理条例 37 Hygiene and Safety: 卫生与安全 RISKS STAFF EXHIBITING UNH
2、YGIENIC PRACTICES WILL INCREASE THE RISK OF FOOD POISONING AND HASTEN A DECLINE IN BUSINESS AND REPUTATION. 风险： 员工的不良卫生习惯会增加食物中毒的几率，使得公司生意和名誉受损。 Personal Habits 个人习惯 1)No smoking or use of any tobacco product in food handling areas. 2)No eating, drinking or chewing gums in food production line (hand
3、ling areas). 3)No spitting. 4)No nail biting and licking fingers before wrapping paper. 5)No picking and scratching of nose. 6)No coughing and sneezing in front of food or beverage or customers when possible. 7)No touching or combing of hair or face in the Personal Habits 个人习惯 1)食物操作区域禁止吸烟或享用其它烟制品。
4、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。 6)禁止在食品、饮料及顾客面前咳嗽和擤鼻涕。 7)禁止在吧台内梳头、挠头及抓脸。 Hygiene Policy Number 1 卫生政策 1 Maintenance of Cutting Boards 砧板的保养 The surface of cutting boards will develop deep groves during normal use. These cuts are difficult to clean and sanitise. They
5、provide a trap for bacteria to accumulate and possibly grow. The cuts in the surface of cutting boards need to be removed at regular intervals and as needed to keep the surface smooth. 在平时使用过切菜板后会有刀痕残存于其上，这些刀痕很难清洁干净，并且非常适合细菌生长，这些砧板需定期清洁并保持表面光滑 Hygiene Policy Number 2 卫生政策2 Hand Washing Policy 手部清洁政策
6、: Risks 风险 Hands are one of the principle agents in transferring bacteria to food and handling should be reduced to the minimum. Proper hand washing is a critical protective measure against contamination and food borne illness. 手是使食物感染细菌的主要渠道，应尽量避免与食物接触。正确洗手是避免食物污染和导致食品疾病的有效方式。 Hand Washing Policy 手
7、部清洁政策: 1)All employees must wash their hands and scrub their nails upon arriving for work. 2)All employees must wash their hands before handling food or drinks. 3)All employees must wash their hands at least every 30 minutes or after any of the following activities: Using the toilet Handling raw foo
8、d Stocking or storing food items Handling garbage Leaving a high risk area such as dishwashing or handling ashtrays Returning from a break Hand Washing Policy 手部清洁政策: 1)所有厨房员工应在开始厨房工作前洗手及清洁指甲。 2)所有厨房员工应在接触食物前洗手。 3)所有厨房员工应至少每隔30分钟或在以下情况下洗手。 上厕所后 接触生食物后 存放食物后 接触垃圾后 离开高风险地区如肉类加工房， 饼房，寿司或生鱼片 休息后 Hand Wa
9、shing Procedures 洗手步骤： Use warm water 使用温水 Wet your hand 打湿双手 Get a small amount of soap 取少量肥皂 Rub hands together for 20 seconds 来回搓擦20秒 Brush hands and fingernails擦洗手指缝及指甲 Rinse with warm water 用温水冲洗 Dry with paper towel or dryer 用纸巾或烘干机擦干 Put on the sanitizer gel (if any) 可能的话使用消毒杀菌剂 Hygiene Polic
10、y 3 卫生政策3 Bar Equipment Hygiene and Storage 吧台设备卫生及存储 Risks风险： Bacteria can be transferred through a vehicle of contamination. People, animals, equipment and utensils are the most usual vehicles of contamination. 细菌依靠一些污染工具进行传播。例如人、动物、仪器和器皿就是这些最常见的污染工具 Bar Equipment Hygiene and Storage 吧台设备卫生及存储 Kni
11、fe Hygiene 刀具卫生 1)Knife should be washed and sanitized at the beginning and at the end of the shift. 在工作前和工作后,应把刀具清洗和消毒。 2)During the shift, knife must be washed and sanitized before and after each task在工作时刀具必须在每件工作前和后，进行清洗和消毒。 Bar Equipment Hygiene and Storage 吧台设备卫生及存储 Bottle Pourers and all Bar E
12、quipments Hygiene 酒嘴及所有吧台设备的卫生 Risks 风险 Equipment cleanliness is one of the most important aspects of food safety. They must be well maintained and in sanitary condition to prevent microbial and physical contaminations. 器材的清洁是食物安全的重要条件。它们必须保持良好操作和时常保持在清洁卫生的状况，以避免由细菌引起和物理性的污染。 Can Opener Policy罐头刀政策
13、1)Can opener is only for opening tin cans. 罐头刀只可作开罐头用途。 2)Can opener is to be kept clean and sanitary at all times. 时常保持罐头刀清洁和卫生 3)Bar employee must clean and sanitize the can openers blade and mount after each use. 每次使用后，吧台员工必须清洁和消毒罐头刀锋和框架。 Can Opener Cleaning Procedures 罐头刀清洁程序: 1) Lift up can-ope
14、ner from steel plate. 将罐头刀从框架取出。 2) Wash blade with detergent solution using a bristle brush to clean. 用硬毛刷和清洁剂清洁刀锋。 3) Rinse detergent away with warm water. 用温水冲去清洁剂。 4) Spray sanitizer on blade. 在刀锋喷上消毒剂。 5) Return can opener into steel plate and allows blade to be air-dried. 将罐头刀放回框架和让刀锋在空气中吹干。 H
15、ygiene Policy Number 4 卫生政策4 Washing Glassware 清洗玻璃器具 Visually bright 看上去干净 A glass which is not visually bright will cause customers to drink elsewhere. A dirty, smeared or damaged glass implies you do not care about the hygiene standards in your pub. This will then reflect badly on other aspects o
16、f your business like your food sales. 看起来不干净的玻璃器具会导致客户流失去其他地方。使用一个不干净、污渍斑斑或损坏的玻璃器具意味着你不关心酒吧的卫生标准。它将会反映出严重食物销售等其他方面的业务销售。 Washing Glassware 清洗玻璃器具 Greasy, nonrinsing films on the inside of the glass will damage the head on the beer and gas release properties (bubbles) within the drink itself. This wi
17、ll cause the beer to look flat and generally of poor quality when served to a customer. 油腻或玻璃器具内壁未冲洗干净的器皿会破坏啤酒释放气体的性能（酒泡）。当用这种器皿为客人服务时会导致啤酒看上去质量很差。 Washing Glassware 清洗玻璃器具 Handle all glasses with care at all times时刻注意处理玻璃器具的方式 AVOID stacking glasses inside each other. This puts strain on the rim an
18、d causes chipping or cracking. 避免堆叠玻璃器具。这样容易导致器皿的碰撞及破损 AVOID picking up glasses in clusters. This can cause cracking. 避免一次性的处理大量玻璃器具。这样容易引起破损。 AVOID putting cutlery in glasses. 避免使用玻璃餐具。 Washing Glassware 清洗玻璃器具 When collecting glassware for washing: 收集玻璃器具清洗时： Empty waste from glass in separate sin
19、k 在独立水槽中清空玻璃器具中的垃圾 Never store glassware to be washed with ashtrays, crockery, cutlery or bar equipment 禁止玻璃器具同烟灰缸、瓷器、餐具或吧台设备一起清洗 Washing Glassware 清洗玻璃器具 When collecting glassware for washing: 收集玻璃器具清洗时： Always remove Lipstick stains from glasses before placing in soapy water with the other glasses
20、 to be washed.必须先去除玻璃器具上的口红印才能放入肥皂水中和其他玻璃器具一起清洗。 Never just rinse glass 禁止仅用清水冲洗玻璃器具 When collecting glassware for washing: 收集玻璃器具清洗时： Use scrubbing aid and rotate each glass ensuring both inside and outside of glass are thoroughly cleaned. Keep scrubbing aid in a separate sink for washing only with
21、 HOT SOAPY WATER. 使用清洁海绵擦洗并旋转玻璃器具确保玻璃器具内部外部彻底清洁。将清洁海绵放入独立的水槽中配合热肥皂水进行清洗 Change the water and detergent every few loads 每隔几下交替清水和洗涤剂 Never use only your hand to wash the glass 禁止用手清洁玻璃器具 Upon washing with Scrubbing Aid, Rinse thoroughly and stand to dry. 使用清洁海绵，彻底冲洗干净并且沥干。 Why a clean, dry, cool glas
22、s every time? 为什么玻璃器具必须时刻保持干净、干燥及冷却的？ Glasses at the point of use must be completely dry, cool and odor free. The flavor and drinking pleasure will be lost in glasses that are warm or contaminated with odours. The appearance and the “head” of the beer will be adversely affected if dispensed into a w
23、et glass even if the glass is nucleated, since the release of gas bubbles which assist head retention is suppressed. The beer will quickly look lifeless and flat. 玻璃器具在实际的使用中必须完全保持干燥、冷却的没有任何气味的。如果玻璃器具是温暖的或者是带异味的这将影响饮酒时快乐的气氛。若将啤酒倒入潮湿未干的玻璃器具中，这样非常影响啤酒酒泡的外观。这是因为酒泡滞留在杯壁上从而限制了酒泡的完全释放。让啤酒看起来没有活力。 To give
24、your customers the best Beer Experience, ensure you: 为了能为客户提供最好的啤酒，请确保： Always use a clean glass for each drink served. This avoids any cross contamination from used glasses to beer fonts. 每次服务时务必使用干净的玻璃器具。这将避免与使用过的啤酒玻璃器具之间的交叉感染。 Store glasses after washing in a cool and dust free conditions on a ve
25、ntilated surface. This allows the air to circulate and dry the inside of the glass. 洗干净的玻璃器具应该放置在通风的温度凉爽没有灰尘的地方。这将有助于空气流通并保持玻璃器具内部的干燥。 Always have enough clean glasses in the bar to allow an adequate drying time for newly washed glasses. 吧台内应放置充足的干净玻璃器具这样将有足够的时间烘干刚洗过的杯子 Never stack glass on glass or
26、 place upside down on smooth nonabsorbent surfaces. 禁止堆叠式的存放玻璃器具或是将玻璃器具倒置放在表面不光滑的地方。 Never dry or polish glassware with a teatowel or cloth as it is unhygienic and can spread germs. 为防止细菌传播禁止使用擦拭茶杯的抹布或者布料擦拭玻璃器具 Never use strong perfumes, perfumed detergents, laundry treatments or polishes when handl
27、ing glasses. 禁止使用浓重香气的洗涤剂，衣物处理剂或光亮剂清洗玻璃器具。 The final check before using Always check the glass before serving the customer. The glass should be: 每次在用玻璃器具为客人服务前必须再次检查玻璃杯如下： Cold (no more than ambient temperature). 冷却的（不超过常温） Clean and smear free such as no fingerprints or lipstick marks. 干净的、没有污渍的，没有
28、手指印及口红印 Free from chips or cracks. 杯子边缘没有破损与损坏的 Free from loose debris in bottom of glass. 杯子底部没有碎片 The right glass for product. 使用与饮品配套的玻璃器具 Periodic glass test 周期性的玻璃器具测试 To determine that a glass is totally clean and free from any greasy residue film, the following test can be carried out simply.
29、 This test will establish that your glass wash machine is working correctly or that you may need to take further steps like rechecking the machine itself or indeed renovating your glassware. 以下测试可以轻松的检查玻璃器具是否完全干净且表面没有任何油腻的残留。你需要检查玻璃器具清洗机器是否正常工作或者可能需要采取进一步的步骤再次重新检查机器本身或是更新你的玻璃器具。 Periodic glass test
30、周期性的玻璃器具测试 1. Rinse the glass in cold water and fill it.在冷水中充分冲洗玻璃器具 2. Dry the outside. 拿出来沥干 3. Pour the water out of the glass. 倒出玻璃器具中的水 4. Hold the glass upside down over a sink to drain. 拿着杯子倒置让水排干 5. Check its appearance.检查杯子的外观 6. If you see a continuous film then this means the glass is cle
31、an. 如果你看到的杯身上有连续的薄膜，这说明杯子干净了。 7. If you see spots and dots then this is evidence of poor washing 如果你看到杯身上还有小圆点，那就证明杯子没有洗干净。 Hygiene Policy Number 5 卫生政策5 Ice machine Policy 制冰机政策 Risks Ice machine may present difficult cleaning problems. The complexity of some of the working parts, the time allocate
32、d for cleaning and the nature of the soil deposits have often resulted in machine being imperfectly cleaned. Deep cleaning should be performed on a regular base to prevent bacteria builds up on the inside of the ice machine that may contaminate the ice. Ice machine Policy 制冰机政策 风险 制冰机可能有较困难的清洗问题。一些部
33、位的复杂性，安排清洗的时间和一些自然形成的污垢，都能导致制冰机的清洗不够干净，应为制冰机安排定期的深层清洁来防止机器内部的细菌污染冰块。 a)Ice machine is only for storage of ice for consumption. 制冰机只能用来贮藏给客人用的冰块。 b)Ice machine is to be kept clean and sanitary at all time. 制冰机应时常保持干净卫生。 c)Ice machine is to be kept closed or covered. 制冰机应把盖子时刻关好。 d)Ice scoop is stored
34、 with a chain in separate sanitary container with sanitizing solution. 安装有链子的冰铲应放在一个盛载有消毒剂的卫生容器里。 e)Ice bin must not be used to cool any bottle or container. 制冰机不能用来冷却任何瓶子或容器。 f)Rubber gasket or sponge on the lid to be kept clean and in working condition. 盖上的橡皮垫或海绵应保持干净和良好状态。 g)Cleaning and sanitizi
35、ng of ice machine to be done weekly. 制冰机应每星期清洗与消毒。 h) Cleaning records, or copies, must be available in plastic files with each ice machine. 制冰机的清洁记录或复印本，必须存放在塑料袋中，贴在制冰机上 Hygiene Policy Number 6 卫生政策6 First Aid Wounds and Sores 急救-伤口和溃烂 Risks 风险 There must be a well-equipped first aid box on the pre
36、mises and situated where it is easily accessible to all food and beverage handlers. A first aid box should contain waterproof dressings. Waterproof dressings are necessary to prevent blood and bacteria from the cut contaminating the food and also to prevent bacteria from food, especially raw meat or
37、 fish, making the cut septic. Furthermore, waterproof dressings do not collect grease and dirt. First Aid Wounds and Sores 急救-伤口和溃烂 Risks 风险 厨房里必须安放一个物品充足的急救箱，以供食物和酒水处理者随时取用。 急救箱内应包括防水创可贴，防水创可贴可防止血液和细菌污染食物，也能防止食物的细菌污染伤口，尤其是生肉或生鱼，可使伤口发炎，此外，防水创可贴不沾油污和灰尘。 First Aid Wounds and Sores 急救-伤口和溃烂 Employees w
38、ith boils and septic cuts should be excluded from food and beverage handling areas, as such plaster should be changed at a regular interval lesions contain Staphylococcus aureu. 员工有烫伤和发炎的伤口不能参与食品及酒水处埋工作，防水创可贴必须在指定时间内更换,以预防葡萄球菌 Staff who reports for work wearing unacceptable dressings must have them
39、changed before they enter the bar or restaurant. 员工如贴有不合规格的创可贴，必须在进入食品工场及酒水操作台前把它更换，才可开始处理食物有关的工作。 Loss of dressings must be reported to the supervisor immediately. 创可贴缺少时应立即向主管报告。 Employees with boils and septic cuts should be excluded from food and beverage handling areas, as such plaster should b
40、e changed at a regular interval lesions contain Staphylococcus aureu. 员工有烫伤和发炎的伤口不能参与食品及酒水处埋工作，防水创可贴必须在指定时间内更换,以预防葡萄球菌 Staff who reports for work wearing unacceptable dressings must have them changed before they enter the bar or restaurant. 员工如贴有不合规格的创可贴，必须在进入食品工场及酒水操作台前把它更换，才可开始处理食物有关的工作。 First Aid
41、 Wounds and Sores 急救-伤口和溃烂 First Aid Policy 急救政策 Food and Beverage should not work with open or infected wounds. Clean cuts should be covered with brightly coloured waterproof plaster and gloves must be worn over the waterproof plaster. Plaster should be changed every 4 hours. 有开放性伤口或伤口感染的员工不应该参与食物及
42、酒水的处理工作。干净的没有感染伤口上必须使用明亮颜色的防水创可贴，除此之外再带上塑料手套。创可贴必须4小时更换一次。 紧急救护 如果有心脏病、窒息等需紧急救护的事件, 立刻要求医疗支持。如果你知道正确的急救方法, 立即实行救护, 否则等候救护人员。 窒息 了解窒息的征兆是非常重要的。 1. 客人无法说话、呼吸或咳嗽。 2. 客人突然停止进食，掐住喉咙，面露惧色，肤色变成蓝紫色。询问意识清醒的客人 你能说话吗？ 如果没有反应，立刻请求救护。如果客人可以说话，咳嗽和呼吸，不要惊慌，立即通知经理。如果客人已经神智不清，设法叫醒他们并打电话求救。哈姆立克急救法意识清醒的伤患o站在伤患稍后方，将一手放在
43、伤患胸前做支撑o用另一只手手掌下缘，在伤患背部两肩胛骨间，用力拍击四下o站立在伤患后方，一手握拳置于伤患腹部上方o将拇指伸出贴紧腹部，约在肚脐和剑突之间 另一手至于上方紧紧扣住o双手用力在伤患腹部往内、往上挤压四次o重复背部拍击及腹部按压程序直到异物咳出为止失去意识之伤患o 打开伤患的呼吸道，并查看有无呼吸，如果没有呼吸立刻做四次口对口人工呼吸(若受过此训练)。o 使伤患侧身，实行四次背部捶打的动作。o 使伤患平躺，头朝侧面打开呼吸道。o 跨坐在伤患身上，两脚贴紧其身体两侧，一手手掌平贴伤患腹部，另一手将紧紧铐住，由下往上朝伤患头部方向用力推压四次o 清除伤患咽喉中异物，施以人工呼吸急救(若受
44、过此训练) 个人仪表及卫生 1人员卫生 员工健康和卫生保健 手是基本的带菌媒体, 经常用肥皂洗手, 是预防的第一步。 在下列状况下，请彻底将手洗干净: q 开始工作前q 上完洗手间后q 触碰了脸、口或头发之后q 倒垃圾之后q 打喷嚏后q 接触过生食后q 咳嗽后q 拖完地 q 吃东西后q 抽烟后q 或做完任何一项会让手不干净的活动后。 1.从业人员（包括临时工）必须接受健康检查，获得体检合格证者方可上岗；上岗前，必须经过卫生培训教育。所有和食品直接接触的从业人员（包括临时工）必须取得体检合格证者，方可上岗；严禁患痢疾肠道疾病、伤寒、肝炎、红眼病，化脓性皮肤病、活动性肺结核等疾病的人员上岗操作；无明显的引起感染的伤口。 2必须进入生产加工区域（包括厨房间、切配间、点心间、清洗间、冷藏或冷冻库房以及分配线）的从业人员，必须穿戴清洁整齐的白色工作服，工作鞋帽，分配线上的员工在分菜时，定时更换。严禁穿工作服进厕所或离开生产加工区域。 3手和手指保持干净、不留长指甲、不涂指甲油；不戴戒指、手表和首饰，不戴项链，不喷洒香水；头发扎起；不得在生产加工场所梳理头发。 4生产操作前，必须清洗和消毒双手；接触不洁净物品或不洁操作（如抓头皮、擦鼻涕等），必须立即清洗消毒双手；不得用手接触直接入口的
