酒店食品安全管理课件.ppt

12013                       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2Content 培训内容：•Basic Food Safety knowledge 食品安全基础知识食品安全基础知识(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新和解释食品安全管理系统审核检查表更新和解释 (4)•Audit Procedure and Audit Preparation Introduction 审核程序和审核准备介绍审核程序和审核准备介绍 (5)3Content 培训内容：•How To Use Audit Report and Prepare Re-audit 如何使用报告和准备复审如何使用报告和准备复审 (6)•Food Safety Accident Case Study食品安全案例分析食品安全案例分析 (7)•On site Tour and Study 现场参观与学习现场参观与学习 (8)•Question and Test 答疑与测试答疑与测试 (9)4Basic Food Safety Knowledge  食品安全基础知识•Food Safety :The 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。

5Basic 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 WHO)•食源性疾病食源性疾病 :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： Ø the illness arises from food 食物是引起疾病的媒介Ø 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ØThe 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。

6Basic 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 WHO)食源性疾病食源性疾病 :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)Ø 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 infection 以中毒性或感染性为主要临床特征。

ØCommon 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7Basic Food Safety Knowledge  食品安全基础知识The key to preventing poisoning in catering industry 餐饮业中毒预防的关键餐饮业中毒预防的关键ØFood purchasing and receivingØ Food heatingØ Raw and cooked separatelyØ Tableware cleaning and disinfection;Ø Food StorageØ Staff health conditionØ Personal hygieneØ Environment Ø Toxic flora and fauna processing Ø Nitrite Ø食品采购验收Ø 食品加热Ø 生熟分开Ø 餐饮具清洗消毒Ø 食品存放Ø 从业人员健康Ø 个人卫生Ø 环境卫生Ø 有毒动植物的加工Ø 亚硝酸盐8IHG FSMS Documentation 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团队提出的宝贵意见，更新了FSMS系统文件。

9IHG FSMS Documentation Structure Introduction:IHG食品安全管理系统文件结构介绍 (2) Key Changes 关关 键键 变变 化化•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 10IHG FSMS Documentation Structure Introduction:IHG食品安全管理系统文件结构介绍 (2)Key Changes 关关 键键 变变 化化•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。

11IHG FSMS Documentation Structure Introduction:IHG食品安全管理系统文件结构介绍 (2)结 构构 示示 意意 图 ： ：12 CPs+5补充文件12 CPs + 6 Supplemental Procedures18 Secondary Procedures18个二级程序20 Forms20个记录表Food Safety Manual食品安全手册 Checklist检查表12· 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 times. 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500IHG FSMS Documentation Structure Introduction:IHG食品安全管理系统文件结构介绍 (2)1314IHG FSMS Introduction IHG食品安全管理系统介绍  (3)Cp1 Purchasing Food control point 采采购食品关食品关键控制点控制点 15•Food should be in a sound condition, free from 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 for the labeling of prepackaged foods GB7718-2011• 官方三证， 预包装食品标签通则 GB7718-2011•Food 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 采采购食品关食品关键控制点控制点 IHG FSMS Introduction IHG食品安全管理系统介绍  (3)16•The premises and/or processing plant of 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 include 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 采采购食品关食品关键控制点控制点 IHG FSMS Introduction IHG食品安全管理系统介绍  (3)17Cp2 Receiving Food control point 收收货关关键控制点控制点CP1. Purchase 采购采购CP9. Reheating再再加热加热CP12. Room Service 送餐送餐CP10.Hot Holding保温保温CP7. Service服务服务CP11. Cleaning保洁保洁CP7. Service服务服务CP7. Service服务服务CP7. Service服务服务CP2. Receipt收货收货CP3. Storage储存储存CP5. Preparation准备准备CP6. Cooking烹饪烹饪CP8. Cooling冷却冷却CP3 Storage储存储存CP4. Defrosting解冻解冻CP5. Preparation准备准备IHG FSMS Introduction IHG食品安全管理系统介绍  (3)18 Standard operating procedure 标准操作程序•Hotels must only accept a delivery 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 10ºC and frozen foods at or below -12ºC 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 received 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 收收货关关键控制点控制点IHG FSMS Introduction IHG食品安全管理系统介绍  (3)19•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 until 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 收收货关关键控制点控制点IHG FSMS Introduction IHG食品安全管理系统介绍  (3)20Cp3 Storage Food control point 食品食品储存关存关键控制点控制点CP1. Purchase 采购采购CP9. Reheating再再加热加热CP12. Room Service 送餐送餐CP10.Hot Holding保温保温CP7. Service服务服务CP11. Cleaning保洁保洁CP7. Service服务服务CP7. Service服务服务CP7. Service服务服务CP2. Receipt收货收货CP3. Storage储存储存CP5. Preparation准备准备CP6. Cooking烹饪烹饪CP8. Cooling冷却冷却CP3 Storage储存储存CP4. Defrosting解冻解冻CP5. Preparation准备准备IHG FSMS Introduction IHG食品安全管理系统介绍  (3)21•Chilled foods are stored at between 10°C 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 食品食品储存关存关键控制点控制点IHG FSMS Introduction IHG食品安全管理系统介绍  (3)22•The date code of food in fridge's 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 meat, 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 18-25°C, and humidity shall be between 50-60%, both shall be recorded twice a day. • 干货储藏温湿度应介于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 食品食品储存关存关键控制点控制点IHG FSMS Introduction IHG食品安全管理系统介绍  (3)23Cp4 Defrosting Food control point 食品解食品解冻关关键控制点控制点CP1. Purchase 采购采购CP9. Reheating再再加热加热CP12. Room Service 送餐送餐CP10.Hot Holding保温保温CP7. Service服务服务CP11. Cleaning保洁保洁CP7. Service服务服务CP7. Service服务服务CP7. Service服务服务CP2. Receipt收货收货CP3. Storage储存储存CP5. Preparation准备准备CP6. Cooking烹饪烹饪CP8. Cooling冷却冷却CP3 Storage储存储存CP4. Defrosting解冻解冻CP5. Preparation准备准备IHG FSMS Introduction IHG食品安全管理系统介绍  (3)24Cp4 Defrosting Food control point 食品解食品解冻关关键控制点控制点•Defrosting takes place under refrigeration at 5ºC 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 preserving 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)25Cp4 Defrosting Food control point 食品解食品解冻关关键控制点控制点•Water used for defrosting should be at a temperature of 21°C 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 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 5°C in the process 解冻后食品的温度不能高于摄氏5度以上IHG FSMS Introduction IHG食品安全管理系统介绍  (3)26Cp5 Preparing Food control point 食品制食品制备关关键控制点控制点CP1. Purchase 采购采购CP9. Reheating再加热再加热CP12. Room Service送餐送餐CP10.Hot Holding保温保温CP7. Service服务服务CP11. Cleaning保洁保洁CP7. Service服务服务CP7. Service服务服务CP7. Service服务服务CP2. Receipt收货收货CP3. Storage储存储存CP5. Preparation准备准备CP6. Cooking烹饪烹饪CP8. Cooling冷却冷却CP3 Storage储存储存CP4. Defrosting解冻解冻CP5. Preparation准备准备IHG FSMS Introduction IHG食品安全管理系统介绍  (3)27Cp5 Preparing Food control point 食品制食品制备关关键控制点控制点•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)28Cp5 Preparing Food control point 食品制食品制备关关键控制点控制点•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 cleaned 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 solution 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)29Cp5 Preparing Food control point 食品制食品制备关关键控制点控制点•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 temperatures 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)30Cp5 Preparing Food control point 食品制食品制备关关键控制点控制点•Chefs should avoid using a chef’s 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)31Cp6 Cooking Food control point 食品加工关食品加工关键控制点控制点CP1. Purchase 采购采购CP9. Reheating再加热再加热CP12. Room Service送餐送餐CP10.Hot Holding保温保温CP7. Service服务服务CP11. Cleaning保洁保洁CP7. Service服务服务CP7. Service服务服务CP7. Service服务服务CP2. Receipt收货收货CP3. Storage储存储存CP5. Preparation准备准备CP6. Cooking烹饪烹饪CP8. Cooling冷却冷却CP3 Storage储存储存CP4. Defrosting解冻解冻CP5. Preparation准备准备IHG FSMS Introduction IHG食品安全管理系统介绍  (3)32Cp6 Cooking Food control point 食品加工关食品加工关键控制点控制点• Food should be cooked to a minimum core temperature of 75°C 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)33Cp7 Serving Food control point 食品服食品服务关关键控制点控制点CP1. Purchase 采购采购CP9. Reheating再加热再加热CP12. Room Service送餐送餐CP10.Hot Holding保温保温CP7. Service服务服务CP11. Cleaning保洁保洁CP7. Service服务服务CP7. Service服务服务CP7. Service服务服务CP2. Receipt收货收货CP3. Storage储存储存CP5. Preparation准备准备CP6. Cooking烹饪烹饪CP8. Cooling冷却冷却CP3 Storage储存储存CP4. Defrosting解冻解冻CP5. Preparation准备准备IHG FSMS Introduction IHG食品安全管理系统介绍  (3)34Cp7 Serving Food control point 食品服食品服务关关键控制点控制点• 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 the 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)35Cp7 Serving Food control point 食品服食品服务关关键控制点控制点•The holding equipment used to display food for service should maintain cold food at 10°C or below and hot food at 60°C 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（10°C - 60°C）•Reheat hot food to 75°C 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 make 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 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)36Cp8 Cooling Food control point 冷却关冷却关键控制点控制点CP1. Purchase 采购采购CP9. Reheating再加热再加热CP12. Room Service送餐送餐CP10.Hot Holding保温保温CP7. Service服务服务CP11. Cleaning保洁保洁CP7. Service服务服务CP7. Service服务服务CP7. Service服务服务CP2. Receipt收货收货CP3. Storage储存储存CP5. Preparation准备准备CP6. Cooking烹饪烹饪CP8. Cooling冷却冷却CP3 Storage储存储存CP4. Defrosting解冻解冻CP5. Preparation准备准备IHG FSMS Introduction IHG食品安全管理系统介绍  (3)37Cp8 Cooling Food control point 冷却关冷却关键控制点控制点•Food is cooled to 21°C within two hours and to 5°C 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  (3)38Cp9 Reheating Food control point 再加再加热关关键控制点控制点CP1. Purchase 采购采购CP9. Reheating再加热再加热CP12. Room Service送餐送餐CP10.Hot Holding保温保温CP7. Service服务服务CP11. Cleaning保洁保洁CP7. Service服务服务CP7. Service服务服务CP7. Service服务服务CP2. Receipt收货收货CP3. Storage储存储存CP5. Preparation准备准备CP6. Cooking烹饪烹饪CP8. Cooling冷却冷却CP3 Storage储存储存CP4. Defrosting解冻解冻CP5. Preparation准备准备IHG FSMS Introduction IHG食品安全管理系统介绍  (3)39Cp9 Reheating Food control point 再加再加热关关键控制点控制点• 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 destroy 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 75°C 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)40Cp10 Hot and Cold Holding control point 保温关保温关键控制点控制点CP1. Purchase 采购采购CP9. Reheating再加热再加热CP12. Room Service送餐送餐CP10.Hot Holding保温保温CP7. Service服务服务CP11. Cleaning保洁保洁CP7. Service服务服务CP7. Service服务服务CP7. Service服务服务CP2. Receipt收货收货CP3. Storage储存储存CP5. Preparation准备准备CP6. Cooking烹饪烹饪CP8. Cooling冷却冷却CP3 Storage储存储存CP4. Defrosting解冻解冻CP5. Preparation准备准备IHG FSMS Introduction IHG食品安全管理系统介绍  (3)41Cp10 Hot and Cold Holding control point 保温关保温关键控制点控制点•It is best to hold 最佳温度为:•For hot holding 热食保温: 摄氏60度以上 above 60°C•For cold holding 冷食保温:•Cold holding objectives mirror those of hot holding, but the • desired holding temperature is 10°C.• 冷食保温的基本原则与保温热菜相同，温度控制为摄氏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)42Cp11 Cleaning control point 保保洁关关键控制点控制点CP1. Purchase 采购采购CP9. Reheating再加热再加热CP12. Room Service送餐送餐CP10.Hot Holding保温保温CP7. Service服务服务CP11. Cleaning保洁保洁CP7. Service服务服务CP7. Service服务服务CP7. Service服务服务CP2. Receipt收货收货CP3. Storage储存储存CP5. Preparation准备准备CP6. Cooking烹饪烹饪CP8. Cooling冷却冷却CP3 Storage储存储存CP4. Defrosting解冻解冻CP5. Preparation准备准备IHG FSMS Introduction IHG食品安全管理系统介绍  (3)43Cp11 Cleaning control point 保保洁关关键控制点控制点IHG FSMS Introduction IHG食品安全管理系统介绍  (3)•Cleaning is the removal of soil (dirt). 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 applied 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 44Cp12 Room service control point 保保洁关关键控制点控制点CP1. Purchase 采购采购CP9. Reheating再加热再加热CP12. Room Service送餐送餐CP10.Hot Holding保温保温CP7. Service服务服务CP11. Cleaning保洁保洁CP7. Service服务服务CP7. Service服务服务CP7. Service服务服务CP2. Receipt收货收货CP3. Storage储存储存CP5. Preparation准备准备CP6. Cooking烹饪烹饪CP8. Cooling冷却冷却CP3 Storage储存储存CP4. Defrosting解冻解冻CP5. Preparation准备准备IHG FSMS Introduction IHG食品安全管理系统介绍  (3)45Cp12 Room service control point 送餐服送餐服务关关键控制点控制点•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 guest’s minibar.• 送餐服务还包括在迷你吧的小吃•Minibars should contain food and beverage that have not expired or been tampered with.• 迷你吧里的食品以及饮料应该确保在有效期内或未被拆封•Drink garnishes are dated and stored in clean containers with lids. All garnishes are to be made fresh on a daily basis.• 饮料装饰必须标明日期，名称以及储藏在干净的带盖容器中，所有装饰当天制作确保新鲜IHG FSMS Introduction IHG食品安全管理系统介绍  (3)46•Pest Control 虫害控制虫害控制•1. Inspecting premises for pests 检查场所内的虫害活动情况•Check the plant pest infrastructure 检查虫害基本设施•Keeping pests out of facilities 采取措施控制虫害•2. Non-chemical and chemical control devices 非化学药品和化学药品控制装置•Rodent traps (these are preferable to rodenticides - traps can effectively deter growing rodent populations). • 捕鼠器（比老鼠药效果更好，捕鼠器可以有效阻止锯齿类动物的繁殖）•Glue boards 粘鼠板•Cockroach traps 诱蟑器•Electric fly killers电子灭蝇灯•Black light traps 黑光诱捕器•Energized screens 电网IHG FSMS Introduction IHG食品安全管理系统介绍  (3)47•General Personal Hygiene人人员卫生生•1. Cleaning and sanitizing your hands 手部清洗消毒 • Food handlers should clean and sanitize their hands before:• 食物处理人员在出现下列任一情况前，应洗手消毒：– Engaging in food preparation. 进入食品加工间– Wearing gloves. Note that gloves are not a substitute for correct personal hygiene.– 佩戴一次性手套；注意：戴一次性手套并不能替代正确的人员卫生要求•2. Grooming and uniforms 饰物和制服–Uniforms should be laundered and free of debris. 制服应清洗干净，无洗涤物残留–Jewelry is not permitted 禁止佩戴首饰–Stoned jewelry is permitted within the food transfer, preparation, or storage areas. – 食品传递、处理和储藏区域禁止佩戴玉石类首饰–Hair should be secured using a hat, cap, or other approved garment. – 佩戴帽子或其他经批准使用的物品以避免头发外露IHG FSMS Introduction IHG食品安全管理系统介绍  (3)48•Food Complaints 食品投食品投诉•Standard operating procedure of food borne illness 食源性疾病标准操作程序•Write to the customer acknowledging the complaint and advising that a full investigation will be carried out.• 写信给顾客确认收到投诉，并告知将展开全面的调查•Carry out a full investigation into the complaint using the Allegation of Foodborne illness Report.• 使用标准的食源性疾病投诉报告完成调查IHG FSMS Introduction IHG食品安全管理系统介绍  (3)49•Food Complaints 食品投食品投诉•Standard operating procedure of food borne illness 食源性疾病标准操作程序 •Isolate any similar food still on the premises.• 立即隔离现场所有类似的食物•Inform the supplier immediately if a bought-in product is suspected.• 如果怀疑是外购食品，应立即通知供应商•Arrange for the examination of any food samples, if kept.• 如果有留样，立即安排检测•Collect all records relating to the suspect foods or ingredients. Identify any deficiencies that may be apparent from the records and rectify them immediately. Any other food that may have suffered from the same deficiencies at any stage should be isolated. • 收集所有可疑的食物或配料的记录，从记录上找出明显有缺陷的地方，并立即纠正；对处于任何阶段的存在同样问题的食物进行隔离•Check for similar symptoms amongst staff. • 检查员工中是否有类似症状 •Please refer to IHG FSMS FBI Guidelines• 具体参照食源性疾病处理指导方针IHG FSMS Introduction IHG食品安全管理系统介绍  (3)50IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section1 - Food Safety System 食食 品品 安安 全全 体体 系系 2012Checklist2013Checklist1.10When regulatory officials arrive at the hotel, the General Manager shall be immediately notified and the official's identity card shall be verified. The official shall be accompanied at all times with a member of management and all observations shall be recorded for the tour of the hotel. 监管人员到达酒店时，应立即通知总经理并对该监管人员的身份证予以核实。

陪同经理应始终陪同监管人员并记录下在酒店巡视期间观察到的所有情况1.10When FS auditor arrives at the hotel, the General Manager and Hygienist shall be immediately notified and the auditor's identity card shall be verified by the Hygienist. The auditor shall be accompanied at all times by the Hygienist or a designated hotel representative and all observations shall be recorded for the tour of the hotel. 审核员到达酒店时，应立即通知总经理和卫生专员卫生专员应对审核员的身份证予以核实卫生专员或其它指定酒店人员应始终陪同审核员并记录下在酒店巡视期间观察到的所有情况。

1.13Hygienist was approved by GM –New add卫生专员应由酒店总经理批准 – 新增加51IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3)Audit explanation 审审 核核 解解 读读 Section1 - Food Safety System 食食 品品 安安 全全 体体 系系 2013 Checklist Audit Comment1.6Check training result ( test paper or test score ) 审核员现场审核培训效果（考试卷子或考试成绩）1.7Every morning, check staff body condition每天早晨检查员工身体状况审核员现场检查员工个人身体状况1.11In Hotel loading bay area, hand washing system should be set up. Hotel should provide hat , coat and laser temp gun which can check if the visitor is in good heath condition. 在酒店收货区域设立洗手设施，酒店应给访问者提供外套、帽子和激光温度计（用于检查来访者体温，确定身体健康状况）1.12In Hotel loading bay area, hand washing system should be set up. Hotel should provide hat , coat and laser temp gun which can check if the visitor is in good heath condition. 在酒店收货区域设立洗手设施，酒店应给访问者提供外套、帽子和激光温度计（用于检查来访者体温，确定身体健康状况）1.13Check GM approval letter to full-time hygienist. If the hygienist was part-time postiion, hotel should apply for GM approval letter. 现场审核总经理批准聘用专职卫生专员的信。

如果酒店只有兼职卫生专员，也需要由总经理任命.52IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section2 - Infrastructure and Equipment 基基 础础 设设 施施 和和 设设 备备2012Checklist2013Checklist2.6Special room shall have utensils and air cleaning and disinfecting system, which was separated with other space, the temperature shall be under 25℃ and equipped with air condition. 专间应为独立隔间，专间内应设有专用工用具清洗消毒设施和空气消毒设施，专间内温度应不高于25℃，应设有独立的空调机2.6Cold dish and chilled dessert room, raw seafood room shall have utensils and air cleaning and disinfecting system, which was separated with other space, the temperature shall be under 25℃ and equipped with air condition. No opened sewer凉菜/冷藏点心加工专间，生食深海产品加工专间应为独立隔间，专间内应设有专用工用具清洗消毒设施和空气消毒设施，专间内温度应不高于25℃，应设有独立的空调机。

没有开放式下水道2.7Special room (2.5 clause) shall have hand washing, disinfection facilities, buffer room and changing room at the entrance of special room.2.5条款的专间入口处应设置洗手设施、消毒设施、缓冲间和更衣室 2.7Cold dish and chilled dessert room, raw seafood room shall have hand washing, disinfection facilities, buffer room at the entrance of these special rooms.凉菜/冷藏点心加工专间，生食深海产品加工专间入口处应设置洗手设施、消毒设施、预进间53IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section2 - Infrastructure and Equipment 基基 础础 设设 施施 和和 设设 备备2012Checklist2013Checklist2.8Food process, storage, sales, display facilities and utensils shall be maintained and sterilized regularly.食品加工、贮存、销售、陈列的各种防护设施、设备及其运送食品的工具，应当定期维护和消毒。

2.8Food process, storage, sales, display facilities and utensils shall be maintained and sterilized regularly. The sterilization should be done after the completion of every job食品加工、贮存、销售、陈列的各种防护设施、设备及其运送食品的工具，应当定期维护和消毒每次工作结束后必须消毒"2.10A specified area must be assigned to wash kitchenware in the kitchen 厨房应有指定清洗厨具区域 54IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section2 - Infrastructure and Equipment 基基 础础 设设 施施 和和 设设 备备2013Checklist Audit Comment2.1Check if explosion-proof shades or bulbs are used for the lamps in food storage and processing areas.审核员现场检查食品储存、加工区域灯是否安装防爆灯罩或使用防爆灯泡2.4Every water sink should be labeled with purpose . 每个水池必须有用途标牌2.5Auditor check the secondary water supply qualification , inspection report and tank disinfection status . 审核员应检查二次供水许可证和水质检验报告，以及二次供水水箱消毒状况55IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section3 - Purchasing Food Control Point 采采 购购 控控 制制 点点2012Checklist2013Checklist3.1 All suppliers shall be registered in the supplier list. The copy of licenses shall be available for each listed supplier.所有供应商应列入供方清单，每个供应商应该有齐全的证照复印件。

3.1 All suppliers shall be registered in the supplier list. The copy of licenses shall be available for each listed supplier. The suppliers' business license shall be valid, and foods provided for hotel shall be included in the scope of business of business license. 所有供应商应列入供方清单，每个供应商应该有齐全的证照复印件供应商营业执照印在有效期内，实际经营范围与营业执照相符合56IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section3 - Purchasing Food Control Point 采采 购购 控控 制制 点点2012Checklist2013Checklist3.1 All suppliers shall be registered in the supplier list. The copy of licenses shall be available for each listed supplier.所有供应商应列入供方清单，每个供应商应该有齐全的证照复印件。

3.1 All suppliers shall be registered in the supplier list. The copy of licenses shall be available for each listed supplier. The suppliers' business license shall be valid, and foods provided for hotel shall be included in the scope of business of business license. 所有供应商应列入供方清单，每个供应商应该有齐全的证照复印件供应商营业执照印在有效期内，实际经营范围与营业执照相符合57IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section3 - Purchasing Food Control Point 采采 购购 控控 制制 点点2013Checklist3.9 The hotel shall establish high risk food suppliers audit system. 酒店应该建立高风险食品供应商系统 3.10The delivering personnel shall have valid health certificate, and the copies shall be filed by hotel . 送货人员应有健康证并并在酒店备案 58IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section3 - Purchasing Food Control Point 采采 购购 控控 制制 点点2012 Checklist Audit Comment2013 Checklist Audit Comment3.41. Claim COA, letters of quality guarantee, testing report from supplier.向供货单位索取合格证明、质量合格证明和购买凭证。

质量合格证明包括：检测报告、无公害绿色、有机证明等等 2. The water test report of culture pond is not acceptable. 不能用养殖池水的检测报告代替！3.4 Claim COA, letters of quality guarantee, testing report from supplier. 向供货单位索取合格证明、质量合格证明和购买凭证质量合格证明包括：检测报告、无公害绿色、有机证明等等 3.9Every quarter , at least 3 high risk suppliers must be audited by hotel. 酒店每个季度至少对三家高风险食品供应商进行审核 59IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section4 - Receiving Food Control Point 收收 货货 控控 制制 点点2013Checklist Audit Comment4.1Auditor checks training record & result 审核员检查培训记录和结果4.2The foods shall be completely airtight properly protected in open truck delivering vehicle检查敞篷车辆运送的食品是否密闭4.6 Revise the CP-2 form, updated the surface temperature of the cold food should be <10°C and of frozen food <-12°C. The temperature of high risk food must be checked. CP2的收货时记录修订，冷藏食品表面10度以下，冷冻食品表面在零下12度以下，检测高风险食品温度 （原来是8°C ， -18°C）。

60IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section5 - Storing Food Control Point 储储 存存 控控 制制 点点2012 Checklist2013 Checklist5.14Probe of the thermometers shall be calibrated to every month by using the 'ice water method' or 'boiling water method'. The accuracy of thermometer should be within ±1°C. Record it using the CP-10 Thermometer Calibration Record Form.探针温度计每月应使用“冰块法”或“沸水法”校准，精确至±1°C，并记录到CP-10 温度计校准记录表中5.14Probe of the thermometers shall be calibrated every month by using the 'ice water method' and 'boiling water method'. The accuracy of thermometer should be within ±1°C. Record it in the CP-10 Thermometer Calibration Record Form.探针温度计每月应使用“冰块法”和“沸水法”校准，精确至±1°C，并记录到CP-10 温度计校准记录表中。

5.19Foods in refrigerated storage shall be stored at least 15cm off the floor and 5cm away from walls. 食品必须存放在冷库里须离地面15公分以上，离墙面5公分5.19Foods in refrigerated storage shall be stored at least 15cm off the floor, 30cm away from the ceiling, 5cm away from walls and 30cm away from the condensers. Different foods shall be stored at least 2.5cm for each other. Foods in dry storage shall be stored at least 15cm off the floor, 30cm away from the ceiling, 5cm away from walls and 45cm away from the lightings and fire extinguishing facilities.冷藏存放食品应离地面15厘米、离天花板30厘米、离墙5厘米、冷凝器30厘米。

不同食品之间应离开2.5厘米.干货库存放食品离地面15厘米、离天花板30厘米、离墙5厘、离灯和灭火设施45厘米61IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section5 - Storing Food Control Point 储储 存存 控控 制制 点点2012 Checklist2013 Checklist5.14Probe of the thermometers shall be calibrated to every month by using the 'ice water method' or 'boiling water method'. The accuracy of thermometer should be within ±1°C. Record it using the CP-10 Thermometer Calibration Record Form.探针温度计每月应使用“冰块法”或“沸水法”校准，精确至±1°C，并记录到CP-10 温度计校准记录表中。

5.14Probe of the thermometers shall be calibrated every month by using the 'ice water method' and 'boiling water method'. The accuracy of thermometer should be within ±1°C. Record it in the CP-10 Thermometer Calibration Record Form.探针温度计每月应使用“冰块法”和“沸水法”校准，精确至±1°C，并记录到CP-10 温度计校准记录表中5.19Foods in refrigerated storage shall be stored at least 15cm off the floor and 5cm away from walls. 食品必须存放在冷库里须离地面15公分以上，离墙面5公分5.19Foods in refrigerated storage shall be stored at least 15cm off the floor, 30cm away from the ceiling, 5cm away from walls and 30cm away from the condensers. Different foods shall be stored at least 2.5cm for each other. Foods in dry storage shall be stored at least 15cm off the floor, 30cm away from the ceiling, 5cm away from walls and 45cm away from the lightings and fire extinguishing facilities.冷藏存放食品应离地面15厘米、离天花板30厘米、离墙5厘米、冷凝器30厘米。

不同食品之间应离开2.5厘米.干货库存放食品离地面15厘米、离天花板30厘米、离墙5厘、离灯和灭火设施45厘米62IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section5 - Storing Food Control Point 储储 存存 控控 制制 点点2013Checklist Audit Comment5.1Auditor checks training record & result 审核员检查培训记录和结果 5.6All carton boxes shall be removed before storing in the chill warehouse and frozen warehouse, because the high moisture could make paper packaging wet and broken, it is a contamination risk. (The dry warehouse is not applicable）储存在冷藏和冷冻仓库前所有纸箱应拆除，因为高水分能使纸张包装潮湿和损坏,它是一个污染风险。

干仓是不适用) 63IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section6 - Defrosting Food Control Point 解解 冻冻 控控 制制 点点2012 Checklist2013 Checklist6.2No in-house freezing of food is permitted.不可自行加工速冻食品cancel6.4Flowing water thawing shall be under condition of adequate water flow to wash off loose particles of skin or dirt.流水解冻过程应该使用流动水，以确保能清洁表面的污垢残留6.3Only seafood shall be defrosted in running water .Running water shall be maintained during defrosting to ensure wash off particles or dirt on the surface只有海产品适合使用流水解冻。

解冻过程应该使用流动水，以确保能清洁表面的污垢残留64IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section6 - Defrosting Food Control Point 解解 冻冻 控控 制制 点点2013Checklist Audit Comment6.1Thawing food in room temperature should be prohibited, Large volume foods should not be thawed by microwave oven.禁止在室温下解冻食品体积较大的食品不能使用微波炉解冻 65IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section7 - Preparing Food Control Point 食食 物物 准准 备备 控控 制制 点点2012 Checklist2013 Checklist7.4Ready to eat fresh fruits and vegetables should be chlorine sanitized (defined or commendatory concentration), rinsed and potable water washed before service.即食的新鲜水果和蔬菜应首先使用氯溶液 （规定的或推荐的浓度）进行消毒，使用饮用水冲洗，再提供给顾客。

7.4The ready-to-eat fresh fruits, vegetables and eggs (unless purchasing sanitized eggs) should be sanitized with chloride solution (defined or commendatory concentration), then rinsed with potable water before service.即食的新鲜水果、蔬菜及鸡蛋（购买经过消毒的鸡蛋除外）应首先使用氯溶液 （规定的或推荐的浓度）进行消毒，使用饮用水冲洗，再提供给顾客7.5Lighting within food preparation areas shall be covered.食品制备区域的照明应采用遮罩cancel66IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section8 - Cooking Food Control Point 烹烹 饪饪 控控 制制 点点2013Checklist Audit Comment8.1In case of special needs requested by customer, the core temperature does not reach 75°C, it shall be recorded properly.对于客人要求制作特殊食品温度达不到75度，应有相应记录 8.4Check if cross contamination exists in the drying area of Chinese barbecue pork 检查中式烧腊掉干区域存在交叉污染67IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section9 - Serving Food Control Point 服服 务务 控控 制制 点点2012 Checklist2013 Checklist9.12Microbial testing of an independent and accredited laboratory shall be undertaken semi-annually for standard plate count; coliform; escherichia coli; salmonella; staphylococcus and listeria.每半年应由拥有合格资质的独立实验室进行微生物检测；包括标准平板计数法；大肠菌群；大肠杆菌；沙门氏菌；葡萄状球菌和李斯特氏杆菌。

"9.12Microbial testing by an independent and accredited laboratory must be undertaken semi-annually. The testing items for food, drinking water and ice include aerobic bacterial count, coliforms while for the hand of food contacted operators, tableware and food contacted tools and containers, only coliforms is required每半年应由拥有合格资质的独立实验室必须进行微生物检测：食品检测：菌落总数、大肠菌群饮用水和冰块检测：菌落总数和大肠菌群直接接触食品的操作人员手部，餐具，食品接触的工器具检测：大肠菌群 Microbial testing by an independent and accredited laboratory shall be undertaken semi-annually, the items include escherichia coli, salmonella, staphylococcus and shigella. Vibrio parahaemolyticus should be added on test list if hotel provides raw seafood每半年应由拥有合格资质的独立实验室进行微生物检测；食品检测：粪大肠杆菌、金黄色葡萄球菌、沙门氏菌、志贺氏菌。

如果酒店提供生食海鲜应该增加测试副溶血性弧菌项目68IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section9 - Serving Food Control Point 服服 务务 控控 制制 点点2012 Checklist2013 Checklist9.16The foods containing allergenic ingredients should be labelled in buffet menu.自助餐台菜牌上标明含有过敏成分的食品 69IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section9 - Serving Food Control Point 服服 务务 控控 制制 点点2013Checklist Audit Comment9.8check the tableware storage condition in outlet审核员应检查餐厅内餐具存放70IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section9 - Serving Food Control Point 服服 务务 控控 制制 点点2013Checklist Audit Comment9.8check the tableware storage condition in outlet审核员应检查餐厅内餐具存放71IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section10 - Cooling Food Control Point 冷冷 却却 控控 制制 点点2013Checklist Audit Comment10.1products are not properly covered when cooling.食品冷却时不得覆盖 72IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section11 - Reheating Food Control Point 再再 加加 热热 控控 制制 点点2012 Checklist2013 Checklist11.1Foods reheated shall achieve a minimum reheat temperature of 75°C for 2 minutes. Record it using the CP-6/9 Hot Food Monitoring Record Form. 再加热食品应达到最低加热温度75°C，并保持2分钟。

记录到CP-6/9 热食品监控记录表中11.1Foods reheated shall achieve a minimum reheat core temperature of 75°C for 15 seconds.( microwave reheating should be at least 2 minutes) Record it in the CP-6/9 Hot Food Monitoring Record Form. 再加热食品应达到最低中心加热温度75°C，并保持15秒微波炉加热再持续2分钟）记录到CP-6/9 热食品监控记录表中73IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section12 - Hot and Cold Holding Control Point 保保 温温 控控 制制 点点2012 Checklist2013 Checklist12.1Food shall be held within the temperature danger zone (5°C-63°C) for not more than 2 hours. Temperature tests shall be conducted every two hours in the service periods to sure the food below 5°C or above 63°C. Record it using the CP-7 Food Display Form. 食品在危险温度范围（5°C-63°C）内最多累积不超过2小时。

为确保食品在5°C以内或63°C以上，供应时段每两小时应进行一次温度检测记录到CP-7 食物展示记录表中12.1On buffet table, food shall be held within the temperature danger zone (10°C-60°C) for not more than 2 hours. Temperature tests shall be conducted every two hours in the service periods to ensure the food below 10°C or above 60°C. Record it in the CP-7 Food Display Form.在自助餐台上，食品在危险温度范围（10°C-60°C）内最多累积不超过2小时为确保食品在10°C以内或60°C以上，供应时段每两小时应进行一次温度检测记录到CP-7 食物展示记录表中74IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section12 - Hot and Cold Holding Control Point 保保 温温 控控 制制 点点2012 Checklist2013 Checklist12.2 Soups and sauces shall be held at > 63°C or below 5°C.汤汁/酱汁类应该保持在63°C以上或5°C以下.12.2Soups and sauces shall be kept > 60°C or <5°C.汤汁/酱汁类应该保持在60°C以上或5°C以下.12.3Cold foods shall be held at <5°C, Food shall be discarded if exposure in the danger zone (5°C-63°C) over 2 hour period.冷食应保持在5°C以下，如在危险温度范围（5°C-63°C），超过2小时食品应报废。

12.3Cold foods shall be held <5°C, Food shall be discarded if exposure in the danger zone (5°C-60°C) for over 2 hour.冷食应保持在5°C以下，如在危险温度范围（5°C-60°C），超过2小时食品应报废75IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section13 - Cleaning Control Point 保保 洁洁 控控 制制 点点2012 Checklist2013 Checklist13.4 The dishwashing machine shall perform a rinse cycle for >1 minute at a temperature >82°C.洗碗机应在82°C进行1分钟以上的冲洗流程13.4The dishwashing machine shall perform a rinse cycle for >40 seconds at a final rinse temperature >85°C.洗碗机最后过水温度应在85°C以上，真个冲洗过程不少于40秒。

13.9If submersion is used as a sanitizing method, water shall be >77°C and items shall be submersed for >30sec.如果采用浸泡作为消毒方法，水温应大于77°C，且物品浸泡应超过30秒钟13.9If submersion is used as a sanitizing method, controled sanitizer concentration and items shall be submersed time .Staff cleaning and disinfection process should be correct如果采用浸泡作为消毒方法，主要消毒液使用浓度和浸泡时间员工清洗消毒流程是否正确13.12Cleaning machinery instruction shall be stowed close to the machine.清洁机器安置地点附近应配有操作说明13.12Cleaning machinery instruction shall be stowed close to the machine.清洁机器安置地点附近应配有操作说明。

清洁工具的存放要求76IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section13 - Cleaning Control Point 保保 洁洁 控控 制制 点点2013Checklist Audit Comment13.1Auditor should focus on checking ice machine and slicer 审核员关注检查制冰机和切片机13.6Auditor checks if water temperature is above 38 °C.审核员检查水温不低于38度77IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section15 - Pest Control Point 虫虫 害害 控控 制制 2013Checklist Audit Comment15.2Auditor checks UV light work condition.审核员检查紫外灯管工作条件 15.3check pest control system layout. 审核员检查虫害控制设施布局图 78IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section16 - Personal Hygiene 个个 人人 卫卫 生生 2012 Checklist2013 Checklist16.2 Those entering a food room or a food preparation area shall be clean and wear clean protective clothing.进入食品间/加工区域的人员必须穿着清洁制服和帽子。

16.2Those entering a food room or a food preparation area shall wear clean protective clothing and caps.Staff should wear disposable gloves and masks in the production of ready-to-eat foods进入食品间/加工区域的人员必须穿着清洁制服和帽子员工在制作即食食品时应佩戴口罩和一次性手套16.6Personal items including clothing, wallet, etc shall not be stored within the vicinity of food preparation areas. 个人物品，包括衣服、财物等不应存放于食品制备附近的区域16.6Personal items including clothing, wallet, etc shall not be stored within the vicinity of food preparation areas.Staff uniforms should be washed in the laundry个人物品，包括衣服、财物等不应存放于食品制备附近的区域。

员工工服由洗衣房清洗16.9Staff locker room & restroom were good condition 员工更衣室和洗手间应保持良好工作状态79IHG FSMS Audit Checklist Update and ExplanationIHG食品安全管理系统审核检查表更新和解释  (3) Audit explanation 审审 核核 解解 读读 Section17 - Training Staff in Food Hygiene 员员 工工 食食 品卫品卫 生生 培培 训训.2012 Checklist2013 Checklist17.1 IHG hotel management team shall be trained by HQ on how to apply IHG FSMS and improve hotel’s food safety level. 酒店管理层应该接受总部培训，如何运作FSMS体系和提高酒店食品安全水平。

"cancel17.2Kitchen operator, food server and stewarding staff shall be sufficiently trained on FSMS and local regulations to be able to play their role in the food safety system of IHG. 厨房员工，餐厅服务员和管事部员工需受全面地洲际酒店食品安全体系培训和当地法规培训，以确保员工能承担食品安全的工作17.2Staff from key departments (kitchen, F&B etc) need to attend refresher training two times on a yearly basis while other dep need to attend refresher training on a yearly basis 重点部门员工（厨房，餐饮部等）每年至少有二次再培训其他部门每年至少有一次培训.80IHG FSMS Audit Procedure and Audit Preparation Introduction   审核程序和审核准备介绍 (4) Key Information of Procedure 流流 程程 文文 件件 关关 键键 信信 息息•The audit notification will be sent GM one day before on-site audit in 2013 2013年提前一天通知酒店GM。

•Final report will be submitted to GM. 最终报告将邮件发送至酒店GM •The auditor shall show relevant files, including “IHG FSMS Pilot Audit Authorisation Letter”, Employee’s card or ID Card before carrying out audit. 现场审核前请确认携带好《IHG酒店介绍信》，工作证/身份证•If possible, taking picture is allowed. 如果可以，将拍照 81IHG FSMS Audit Procedure and Audit Preparation Introduction   审核程序和审核准备介绍 (4) Key Information of Procedure 流流 程程 文文 件件 关关 键键 信信 息息•Holiday Inn audit starts at 8:30 am, and finishes before 6:00pm. 非智选酒店：审核从早上8:30开始，于当天下午6点前结束。

•Express hotel audit starts at 5:30am, and finishes before 12:00pm. 智选假日酒店：审核从早上05:30开始，于当天中午12点之前结束•After audit, hotel representative or GM shall agree the audit findings and sign the “Audit Confirmation”. 审核后酒店代表或总经理在《审核确认单》上签字，确认无误82IHG FSMS Audit Procedure and Audit Preparation Introduction   审核程序和审核准备介绍 (4) Key Information of Audit Preparation 审审 核核 准准 备备 关关 键键 信信 息息•The hotel shall sort all relevant new manuals, documentations and FSMS forms. 酒店应该整理所有相关的新手册, 程序和FSMS表格•Food Safety Team monthly meeting records, CP forms and so on. 食品安全小组每月会议纪要，CP记录等。

•The hotel shall provide the suitable uniform, cap and mask for the auditor and the accompanied person when getting into the food preparation area. 酒店为审核员和陪同人员提供适当的干净外衣，帽子、口罩，以供在食品区穿着83How To Use Audit Report and Prepare Re-audit    如何使用报告和准备复审 (5)    Audit Report 审审 核核 报报 告告•Hotel shall find out the root cause and establish corrective action while receive the report. 酒店收到报告，应分析根本原因并建立纠偏行动。

•The corrective action plans should be described in column of Action Plan in the report. All action plan must be documented and submitted within 2 weeks after receiving the report. 纠正行动计划描述在行动计划栏中，所有的行动计划需在收到报告后的2周内完成并提交•The auditor should review the action plan and reply hotel ASAP. 审核员需要评估行动计划，尽快答复酒店 84How To Use Audit Report and Prepare Re-audit    如何使用报告和准备复审 (5)    Key Information of Re-audit 复复 审审 关关 键键 信信 息息 （（>= 3 red points or score<75’, re-audit ））•Re-audit starts at 9:00am, and finishes before 6:00pm. 复审审核时间：早上9：00开始，于当天下午6点前结束。

•Re-audit focus on initial audit findings, validate the hotel’s corrective action for each finding. Any insufficient, auditor shall provide suggestion in the repot. 复审关注初审不符合项，验证纠正措施的实施如有发现不足，审核员提出建议•Only Pass and Pass with Distinction hotel could be awarded certificate. No certificate for re-audit hotel. 只有审核通过和优秀通过的酒店可以颁发证书复审酒店不颁发证书85How To Use Audit Report and Prepare Re-audit    如何使用报告和准备复审 (5)    Key Information of Re-audit 复复 审审 关关 键键 信信 息息 （（>= 3 red points or score<75’, re-audit ））•If the corrective actions is closed, it will be commented in BLUE, otherwise it will be filled in GREEN. 如果纠正措施关闭了，将用蓝色字描述，未关闭的用绿色填充。

•Any new audit finding will be described in the right cell of Corrective Action with GREEN filling. 任何新发现，将会描述道相应的纠正措施栏里，并绿色填充 •The score does not have to be changed in re-audit. Retain the previous score. 复审报告不需要修改分数，保持原来的打分和结果86Food Safety Accident Case Study 食品安全案例分析（7）87Food Safety Accident Case Study 食品安全案例分析（7）88Food Safety Accident Case Study 食品安全案例分析（7）89Food Safety Accident Case Study 食品安全案例分析（7）90Food Safety Accident Case Study 食品安全案例分析（7）91Food Safety Accident Case Study 食品安全案例分析（7）92Food Safety Accident Case Study 食品安全案例分析（7）93Food Safety Accident Case Study 食品安全案例分析（7）94Food Safety Accident Case Study 食品安全案例分析（7）95Food Safety Accident Case Study 食品安全案例分析（7）96Food Safety Accident Case Study 食品安全案例分析（7）97Food Safety Accident Case Study 食品安全案例分析（7）98Food Safety Accident Case Study 食品安全案例分析（7）99Food Safety Accident Case Study 食品安全案例分析（7）100Food Safety Accident Case Study 食品安全案例分析（7）101Food Safety Accident Case Study 食品安全案例分析（7）102Food Safety Accident Case Study 食品安全案例分析（7）103On site Tour and Study  参观与学习（8）Two teams, 10 people each team两组，每组两组，每组10人人30 minutes per tour每组每组30分钟现场分钟现场104Question提问（9）Q&AAny questions, please contact Janet Zhao (janet.zj.zhao@) or Louis Lu (yang.lu@)。