Hygiene Manager 卫生经理

To carry out training in hygiene food preparation practices
进行食品制备卫生规范的培训
As per the IHG FSMS booklet
参照IHG食品安全管理系统手册
Specification / quality / delivery records for perishable food items
除去物品的交货包装，转移到可清洗的容器中
Sufficient and well maintained refrigeration equipment functioning at correct temperatures 
充足和妥善保养的冷冻设备，以正确的温度运作
Daily spot check on storage conditions and holding temperatures
每日抽查储存条件和保持的温度
Food stock rotation practices are adhered to 
遵守食品存货周转规范
Segregation of all raw and cooked food procedures are strictly observed 
严格遵守所有生食和熟食分离的程序
To carry out sanitizing / disinfection procedures 
执行消毒/杀菌程序
Temperature and time controls are in place to ensure all cooking is thorough and properly carried out 
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
To ensure rapid chilling after cooking 
确保烹饪后的迅速冷却
Food not consumed must be disposed of immediately 
残余食物必须被立即处理
Regular tour of the house with Executive Chef / Chief Steward and Duty Engineer 
与行政总厨/总管事和值班工程师定期巡视酒店
Monthly Hygiene Committee to review minutes and outstanding issues− Dishwashing control points 
每月一次卫生委员会回顾会议记录和未解决的问题
Sanitation / Disinfection of all critical surfaces and utensils 
所有关键的表面和器具的消毒/杀菌
Correct concentration for chemical products 
化学品的正确浓度
Application of correct chemical for correct use 
正确使用正确的化学品
Items protected from contamination after disinfection 
物品杀菌后避免污染
Suitable methods are used to make sure that cleaning is effective 
使用适当的方法确保清洁有效
To check the temperature of wash and rinse 
检查清洗和冲洗的温度
All equipment used for cleaning are to be hygienically stored 
所有用于清洁的设备应卫生地存放
Cleaning products are to be safely stored away from food 
清洗产品应远离食品安全存放
Cleaning products must be properly labeled and identified 
清洗产品必须有正确的标签能被适当识别
Full respect of Food Handling best practices
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 illnesses
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
Regular tour of the house with Executive Chef / Chief Steward and Duty Engineer 
与行政总厨/总管事和值班工程师定期巡视酒店
Monthly Hygiene Committee to review minutes and outstanding issues 
每月一次卫生委员会回顾会议记录和未解决的问题
Involvement in Food Safety training for food handlers 
评估化学品供应商所提供培训的效果
Evaluation of efficiency of training from chemical supplier 
参与食品加工人员的食品安全培训
Monthly, summary of Food Safety Management Program Checklist to / GM/ DOFB / Executive Chef) 
每月将食品安全管理计划检查清单总结报告给总经理/餐饮总监/行政总厨
Monthly, Minute of the Food Hygiene Committee Meeting to Resident Manager (copy RM / DFB / Executive Chef / DOE / DOHR/ Director of Finance 
每月将食品卫生委员会会议记录报告给驻店经理（抄送驻店经理/餐饮总监/行政总总厨/工程总监/人力资源总监/财务总监）