食品卫生安全经理Hygiene Manager

Complete responsibility for the highest level of sanitation and hygiene standards in the hotel. To ensure all food served to guests and employees are free of microbiological, chemical and physical contamination, and all work areas conform to requirements set by local health authorities.
全权负责酒店最高级别的清洁和卫生标准。确保为客人和员工提供的所有食物均没有任何微生物、化学和物理污染，并且所有工作区域符合地方卫生当局的要求。
As per the IHG FSMS booklet参照IHG食品安全管理系统手册
Tracking system for control of supplier operating licensesDaily checklist by shift for chiller temperature controlControl of dry store food rotation控制供应商操作许可证的跟踪系统冷库温度控制的每日轮班检查表干货存储周转的控制
Specification / quality / delivery records for perishable food itemsItems to be removed from delivery packaging and transferred in washable containersSufficient and well maintained refrigeration equipment functioning at correct temperaturesDaily spot check on storage conditions and holding temperaturesFood stock rotation practices are adhered to易腐食品的规格/质量/交货记录除去物品的交货包装，转移到可清洗的容器中充足和妥善保养的冷冻设备，以正确的温度运作每日抽查储存条件和保持的温度遵守食品存货周转规范Segregation of all raw and cooked food procedures are strictly observedTo carry out sanitizing / disinfection proceduresTemperature and time controls are in place to ensure all cooking is thorough and properly carried outTo ensure rapid chilling after cookingAppropriate holding for at hot temperatures until servingFood not consumed must be disposed of immediately严格遵守所有生食和熟食分离的程序执行消毒/杀菌程序落实温度和时间控制，确保所有烹饪均得到彻底、正确的实施确保烹饪后的迅速冷却在供应前适当的高温保温残余食物必须被立即处理Sanitation / Disinfection of all critical surfaces and utensilsCorrect concentration for chemical productsApplication of correct chemical for correct useItems protected from contamination after disinfectionSuitable methods are used to make sure that cleaning is effectiveTo check the temperature of wash and rinseAll equipment used for cleaning are to be hygienically storedCleaning products are to be safely stored away from foodCleaning products must be properly labeled and identified所有关键的表面和器具的消毒/杀菌化学品的正确浓度正确使用正确的化学品物品杀菌后避免污染使用适当的方法确保清洁有效检查清洗和冲洗的温度所有用于清洁的设备应卫生地存放清洗产品应远离食品安全存放清洗产品必须有正确的标签能被适当识别Participation of all staff to the Food Safety trainingFull respect of Food Handling best practices所有员工参加食品安全培训全面遵守食品加工的最佳实践
Top management is fully aware of high risk areas for food-borne illnessesRecommendation for future improvementHigh confidentiality from internal resultsFull integrity in carrying the Audits最高管理层充分意识到可能引发食源性疾病的高风险领域今后改进的建议内部结果的高度机密性实施审计过程中的充分诚信
Matters pertaining to food safety and hygien与食品安全和卫生相关的事务