《酒店食品安全管理.ppt》由会员分享，可在线阅读，更多相关《酒店食品安全管理.ppt（104页珍藏版）》请在三一办公上搜索。
1、2013 IHG Great ChinaFood Safety Management System(IHG FSMS)洲际酒店集团大中华区食品安全管理系统,Content 培训内容：,Basic Food Safety knowledge 食品安全基础知识(1)IHG FSMS Documentation Structure Introduction IHG食品安全管理系统文件结构介绍(2)IHG FSMS Introduction IHG食品安全管理系统介绍(3)IHG FSMS Audit Checklist Update and Explanation IHG食品安全管理系统审核检查表更
2、新和解释(4)Audit Procedure and Audit Preparation Introduction 审核程序和审核准备介绍(5),Content 培训内容：,How To Use Audit Report and Prepare Re-audit 如何使用报告和准备复审(6)Food Safety Accident Case Study食品安全案例分析(7)On site Tour and Study 现场参观与学习(8)Question and Test 答疑与测试(9),Basic Food Safety Knowledge 食品安全基础知识,Food Safety:The
3、 food should be non-toxic,harmless,meet the nutritional requirements,and will not result in any acute,subacute or chronic hazards.食品安全:指食品无毒、无害，符合应当有的营养要求，对人体健康不造成任何急 性、亚急性或者慢性危害。,Basic Food Safety Knowledge 食品安全基础知识,Foodborne illness:is any illness resulting from the consumption of contaminated foo
4、d,pathogenic bacteria,viruses,or parasites that contaminate food(Defined by WHO)食源性疾病:通过摄食进入人体内的各种致病因子引起的、通常具有感染性质或中毒性质的一类疾病.(世卫组织的注解)Foodborne illness three basic elements:食源性疾病三个基本要素：the illness arises from food 食物是引起疾病的媒介 Food contains pathogenic factors,which cause the disease 食物中含有致病因子,并且该致病因子
5、引起了疾病The common clinical presentation of foodborne illness is poisoning or infection 以中毒性或感染性为主要临床特征。,Basic Food Safety Knowledge 食品安全基础知识,Foodborne illness:is any illness resulting from the consumption of contaminated food,pathogenic bacteria,viruses,or parasites that contaminate food(Defined by WH
6、O)食源性疾病:通过摄食进入人体内的各种致病因子引起的、通常具有感染性质或中毒性质的一类疾病.(世卫组织的注解)Foodborne illness three basic elements:食源性疾病三个基本要素：The illness arises from food 食物是引起疾病的媒介 Food contains pathogenic factors,which cause the disease 食物中含有致病因子,并且该致病因 子 引起了疾病 The common clinical presentation of foodborne illness is poisoning or i
7、nfection 以中毒性或感染性为主要临床特征。Common symptoms of many foodborne illnesses include:Stomach pain and cramps,vomiting and nausea,fever or chills,diarrhea,dehydration,headache 食源性疾病的常见症状:胃部疼痛及绞痛,呕吐和恶心,发烧或发冷,腹泻,脱水,头痛。,Basic Food Safety Knowledge 食品安全基础知识,The key to preventing poisoning in catering industry 餐饮
8、业中毒预防的关键,Food purchasing and receiving Food heating Raw and cooked separately Tableware cleaning and disinfection;Food Storage Staff health condition Personal hygiene Environment Toxic flora and fauna processing Nitrite,食品采购验收 食品加热 生熟分开 餐饮具清洗消毒 食品存放 从业人员健康 个人卫生 环境卫生 有毒动植物的加工 亚硝酸盐,IHG FSMS Documentat
9、ion Structure Introduction:IHG食品安全管理系统文件结构介绍(2),FSMS Project has been implemented from May of 2011.Through two-year operation,IHG group has updated the FSMS documentation according to valuable suggestions of IHG hotel and Intertek team in 2013.FSMS项目从2011年5月运行，经过两年的运作，2013年IHG集团根据酒店和Intertek团队提出的宝贵意
10、见，更新了FSMS系统文件。,IHG FSMS Documentation Structure Introduction:IHG食品安全管理系统文件结构介绍(2),Key Changes 关 键 变 化New Requirement 新要求 CP1 Vendor audit 供应商审核记录 Add new forms 增加新记录 Approved Letter of Food Safety Specialist 食品安全管理员批准信,IHG FSMS Documentation Structure Introduction:IHG食品安全管理系统文件结构介绍(2),Key Changes 关
11、键 变 化Responsibility of the food safety team 食品安全小组人员职责 Food Secondary Shelf Life 留样食品清单 IHG FSMS FBI GUIDELINE 洲际集团食源性疾病调查指南 Revised CPs and checklist 修订CP程序和检查表IHG web resource link of IHG 2013 FSMS doc.IHG2013食品安全管理系统文件网络资源链接。,IHG FSMS Documentation Structure Introduction:IHG食品安全管理系统文件结构介绍(2),结 构
12、示 意 图：,12 CPs+5补充文件,12 CPs+6 Supplemental Procedures,18 Secondary Procedures,18个二级程序,20 Forms,20个记录表,Food Safety Manual,食品安全手册,Checklist检查表,FSMS Checklist was founded in 2011 and audit contents were designed according to Food Safety Manual and 17 Secondary Procedures,it has been revised several time
13、s.Now the new version is 3.0 and issued in March 2013.检查表于2011年建立，审核内容参照食品安全手册和17个二级文件，几经修订,目前版本是3.0，已于2013年3月发布。17sections are included(Food Safety System,Infrastructure and Equipment,12 CPs,Pest Control,Personal Hygiene and Training Staff in Food Hygiene).包括17个部分（食品安全系统，基础设施与设备，12 CPs，虫害控制，人员卫生和人员
14、食品卫生培训）。Total 160 check points including 10 red points and aggregate score is 500.共计160个检查点包括10个红点，满分500。,IHG FSMS Documentation Structure Introduction:IHG食品安全管理系统文件结构介绍(2),IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp1 Purchasing Food control point 采购食品关键控制点,Food should be in a sound condition,free fro
15、m spoilage,filth,or other contamination,and should be safe for human consumption.食品应该保持干净，完整，不受损坏，或受到其他污染，可供安全食用Food should be obtained from sources that comply with all laws relating to food and food labeling.食品应通过正规途径购买，符合相关法律规定，并带有标签 For example/例如：License of regulatory agency,General standard fo
16、r the labeling of prepackaged foods GB7718-2011 官方三证，预包装食品标签通则 GB7718-2011Food prepared in a private home will not be used or offered for consumption in the hotel 酒店不能使用私人加工的食品,Cp1 Purchasing Food control point 采购食品关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(3),The premises and/or processing plant of
17、food distributors must be periodically inspected to evaluate the criteria:所有供应商必须进行定期检查Supplier complaints are catalogued and any suppliers who repeatedly fail to meet IHG standards are removed from the preferred listing 根据 IHG 集团标准，被投诉过的供应商要进行存档及评估，如果再次发生，将替换供应商Preferred supplier lists should inclu
18、de a back up supplier for all food groups in use.首选供应商名单中应包括一个各种食品的备选供应商,Cp1 Purchasing Food control point 采购食品关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp2 Receiving Food control point 收货关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Standard operating procedure 标准操作程序Hotels must only accept a del
19、ivery of food that is safe to use.Unsafe food must be rejected 酒店只能接收有卫生保障和可以安全使用的食品On each delivery the temperature of chilled and frozen foods must be checked 必须检查冷冻冷藏食品温度Chilled foods at or below 10C and frozen foods at or below-12C must be rejected 冷藏在10摄氏度以下，冷冻在零下12摄氏度以下All food products receiv
20、ed must be thoroughly inspected,including the delivery vehicle.每个接收产品包含运输车辆必须经过严格的检查 The receiver must be trained in the criteria for accepting food and must maintain high standards of personal hygiene and cleanliness.接收人员必须保持高标准的个人卫生和清洁并且接受过相关培训,Cp2 Receiving Food control point 收货关键控制点,IHG FSMS Int
21、roduction IHG食品安全管理系统介绍(3),Use only digital or bimetallic stemmed thermometers for checking food 用电子温度计或探针式食品温度计来检查食品Use thermometers that have a probe at least 125mm long 探针式食品温度计最少要12.5厘米长Check the temperature with a sanitized stainless steel thermometer inserted between the packages and leave unt
22、il the reading stabilizes.将探针式食品温度计夹在2个同类急冻产品中间检测温度Do not touch the bottom or sides of the containers with the thermometer 不能违规操作，只探测食品的表面或者边缘,Cp2 Receiving Food control point 收货关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp3 Storage Food control point 食品储存关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(
23、3),Chilled foods are stored at between 10C and 0 C and their temperatures are recorded twice daily.冷藏食品温度必须控制在0-10度，每天检查和记录2次 Frozen foods are stored at below-18 C and their temperatures are recorded twice daily.急冻食品温度必须控制在摄氏-18度或以下，每天检查和记录2次,Cp3 Storage Food control point 食品储存关键控制点,IHG FSMS Introdu
24、ction IHG食品安全管理系统介绍(3),The date code of food in fridges and freezers must be checked at least once each day 每天必须至少一次检查冰箱和急冻库里的食品标签Raw and cooked foods must be stored apart 生熟食品必须分开储藏High risk foods are stored beneath other foods to avoid the risk of cross-contamination,for example,always store raw m
25、eat,poultry and fish away from or below other food products 高风险食物应储藏在普通食品下边，例如：所有生肉，禽类及海鲜必须存放在其他食品以下No non-food grade containers are used to store foods 不符合食品标准的容器不可用于储藏食品Dry storage temperature shall be between 18-25C,and humidity shall be between 50-60%,both shall be recorded twice a day.干货储藏温湿度应介
26、于18-25，50-60%，温/湿每天记录各两次。Chemicals are not stored near food preparation areas 化学品类不能储藏在食品加工区域,Cp3 Storage Food control point 食品储存关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp4 Defrosting Food control point 食品解冻关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp4 Defrosting Food control point 食品解冻关键控制点
27、,Defrosting takes place under refrigeration at 5C for less than 24 hours 解冻应选择在摄氏5度以下的环境下进行，过程不超过24小时Drip trays are fitted for all thawing foods 必须使用防漏盘解冻食品Thawing foods are separated from ready-to-eat foods 解冻食品应该与其他成品分开Consuming thawed food within 48 hours of defrosting them are critical to preser
28、ving the safety and quality of defrosted foods.解冻后的食品必须在48小时内使用,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp4 Defrosting Food control point 食品解冻关键控制点,Water used for defrosting should be at a temperature of 21C or lower 水中解冻的温度应控制在摄氏21度或以下Water used for defrosting can only be used for defrosting for not
29、 more than 2 hours 水中解冻不应该超过2个小时Use a large,cleaned and sanitized sink which is used only for defrosting 使用指定的解冻池，解冻前应该清洗并消毒Use a good water flow,strong enough to wash off particles or dirt on the surface 解冻过程应该使用流动水，以确保能 清洁表面的污垢残留Defrosting parts should not get warmer than 5C in the process 解冻后食品的温
30、度不能高于摄氏5度以上,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp5 Preparing Food control point 食品制备关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp5 Preparing Food control point 食品制备关键控制点,Color-coded board system is installed and signed砧板颜色标识系统Yellow for raw poultry 黄色用于禽类生肉Green for Vegetables and Fruits 绿色用于水
31、果蔬菜Red for raw meats 红色用于生畜牧肉Blue for seafood 蓝色用于水海产品 White for ready-to-eat,dairy and cooked food 白色用于即食食品、乳制品及熟食,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp5 Preparing Food control point 食品制备关键控制点,All fresh fruit and vegetables are washed with potable water 所有新鲜水果及蔬菜要使用标准饮用水清洗Food surfaces are clea
32、ned and sanitized between the preparation of successive ingredients 接触食物的表面应该在每次加工后清洁及消毒Garbage is stowed in impermeable garbage receptacles and not in the immediate vicinity of food preparation areas 加工所产生的垃圾应该立即从工作区域清理掉Ready-to-eat fresh fruits and vegetables should be sanitized in chlorine soluti
33、on as per local guidelines firstly.and washed with potable water before service.即食的新鲜水果和蔬菜应首先使用规定的氯溶液进行消毒，使用饮用水冲洗，再提供给顾客,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp5 Preparing Food control point 食品制备关键控制点,Do not prepare food too far in advance of service 不要过早准备食品Limit the exposure of food to ambient t
34、emperatures during preparation 避免把食物放在室温下过长时间All equipment and utensils used in food preparation should be clean and sanitized 所有的工具和器皿都应该保持干净以及消毒Prepare raw,high risk food and low risk food in separate areas 把准备好的生的原料和高危险食品与低风险食品分开存放Keep the handling of food during preparation to a minimum 避免不必要的触摸
35、食品Exclude all staff with food poisoning symptoms 工作人员不应该带病上岗或有食物中毒的迹象,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp5 Preparing Food control point 食品制备关键控制点,Chefs should avoid using a chefs cloth for wiping hands and then dishes,as this leads to cross-contamination risks.工作人员不能使用制服，围裙，手布等来擦手，擦餐具等，这也会引起交叉
36、感染Food handlers should thoroughly wash their hands after handling raw food,and before touching other food or equipment.食品工作人员在接触生食后，必须马上清洁双手，才可接触其他食品或工具,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp6 Cooking Food control point 食品加工关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp6 Cooking Food control poi
37、nt 食品加工关键控制点,Food should be cooked to a minimum core temperature of 75C for at least 15 seconds(unless otherwise specified by local laws).食品烹饪温度达到摄氏75度以上，至少达到15秒（除非有特殊规定）,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp7 Serving Food control point 食品服务关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp7 Servin
38、g Food control point 食品服务关键控制点,Serving food can take place after preparing,cooking,holding,or reheating it,and is followed by cleaning.食物服务是发生在制备、烹饪、存储或再加热之后，清洁之前Limiting the interaction between people and food 应该减少人与食物间接触Serving food quickly after preparation 准备后马上服务Maintaining temperature before t
39、he food is served 服务前要保持食物温度 Protecting the food from contamination help to eliminate risk 保护食品避免污染，以消除风险,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp7 Serving Food control point 食品服务关键控制点,The holding equipment used to display food for service should maintain cold food at 10C or below and hot food at 6
40、0C or above.Food on display should not be allowed to reach the temperature danger zone.展示食物的存储设备应能维持冷食在摄氏5度或以下，热食在摄氏60度或以上；展示中的食物不允许停留在危险温度区（10C-60C）Reheat hot food to 75C for at least 15 seconds before placing it on display.重新加热的热食在展示前应加温到摄氏75度，保持至少15秒钟 Stir hot food regularly and frequently to mak
41、e certain that it remains hot throughout.定期经常翻动热菜，确保其保持整体热度 Check the condition and temperature of food.It is best to assign an employee who is trained in safe operating procedures to monitor and maintain the cleanliness of the buffet and customer behavior.Food containers,serving dishes,or utensils
42、that customers may have touched and possibly contaminated should be removed.应该检查食物的状况及温度；最好选派一位接受过安全操作程序培训的人员监控和维护自助餐台和客人行为的卫生；被客人碰触过或可能受污染的食物容器、盘碟、器具应当及时,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp8 Cooling Food control point 冷却关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp8 Cooling Food control poi
43、nt 冷却关键控制点,Food is cooled to 21C within two hours and to 5C in further four hours(unless otherwise specified by local laws).食物应当在2小时内冷却到摄氏21度以下，4小时内冷却到摄氏5度以下（除非当地法规另做要求）Ice machines,storage refrigerators and freezers must not be used for cooling.制冰机，冰箱和冰柜降温不能用于冷却,IHG FSMS Introduction IHG食品安全管理系统介绍(
44、3),Cp9 Reheating Food control point 再加热关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp9 Reheating Food control point 再加热关键控制点,Guideline 指导方针 Never reheat food using a steam table or a hot cabinet.This equipment is not designed to produce internal temperatures in food products sufficiently high to de
45、stroy bacteria 不可使用蒸汽保温柜或热橱来加热食物，这些设备无法使食物内部温度有效提升到可以杀死细菌的程度When reheating food,make sure it reaches a core temperature above 75C for at least 15 seconds.加热食品时要确保内温达到摄氏75度，并保持15秒钟Never reheat food for a second time 不可重复再加热食品,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp10 Hot and Cold Holding control po
46、int 保温关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp10 Hot and Cold Holding control point 保温关键控制点,It is best to hold 最佳温度为:For hot holding 热食保温:摄氏60度以上 above 60CFor cold holding 冷食保温:Cold holding objectives mirror those of hot holding,but the desired holding temperature is 10C.冷食保温的基本原则与保温热菜相同，温度控制
47、为摄氏10度或以下Chilled units and ice baths help preserve temperature.冷藏设备或冰池也协助保温,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp11 Cleaning control point 保洁关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cp11 Cleaning control point 保洁关键控制点,IHG FSMS Introduction IHG食品安全管理系统介绍(3),Cleaning is the removal of soil(dir
48、t).It can prevent the accumulation of food residues and the growth of microorganisms,thereby reducing spoilage.Cleaning is necessary because it is almost impossible to sanitize a soiled item.清洁是把脏物去除；清洁可防止杂物残渣的积累避免微生物的滋生；清洁可助于下一步的消毒After the cleaning process,the sanitizing process needs to be applie
49、d to kill bacteria that could contaminate foods.在清洁后应当加以消毒，以杀灭细菌Wash,rinse and sanitize utensils,equipment,and work surfaces thoroughly every time they are used.设备，工作台等在每次使用后都应该通过洗涤，冲洗后消毒Organize the workspace to make the task easier.良好的工作区域布局有助于清洁消毒的操作,Cp12 Room service control point 保洁关键控制点,IHG FS
50、MS Introduction IHG食品安全管理系统介绍(3),Cp12 Room service control point 送餐服务关键控制点,The aim of room service is to make good quality food available to the guest safely.送餐服务应该保证食物质量以及安全地服务给客人 Room service also includes food already present in the guests minibar.送餐服务还包括在迷你吧的小吃Minibars should contain food and be
