IHG食品安全管理4

2013IHGGreatChina

FoodSafetyManagementSystem

(IHGFSMS)

洲際酒店集團(tuán)大中華區(qū)

食品安全管理系統(tǒng)Content培訓(xùn)內(nèi)容：BasicFoodSafetyknowledge食品安全基礎(chǔ)知識(shí)(1)IHGFSMSDocumentationStructureIntroductionIHG食品安全管理系統(tǒng)文件結(jié)構(gòu)介紹(2)IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)AuditProcedureandAuditPreparationIntroduction

審核程序和審核準(zhǔn)備介紹

(4)Content培訓(xùn)內(nèi)容：HowToUseAuditReportandPrepareRe-audit如何使用報(bào)告和準(zhǔn)備復(fù)審(5)Top10in2012

2012年10大問(wèn)題(6)FoodSafetyAccidentCaseStudy

食品安全案例分析(7)OnsiteTourandStudy

現(xiàn)場(chǎng)參觀與學(xué)習(xí)(8)QuestionandTest

答疑與測(cè)試(9)BasicFoodSafetyKnowledge食品安全基礎(chǔ)知識(shí)FoodSafety:Thefoodshouldbenon-toxic,harmless,meetthenutritionalrequirements,andwillnotresultinanyacute,subacuteorchronichazards.食品安全:指食品無(wú)毒、無(wú)害，符合應(yīng)當(dāng)有的營(yíng)養(yǎng)要求，對(duì)人體健康不造成任何急性、亞急性或者慢性危害。BasicFoodSafetyKnowledge食品安全基礎(chǔ)知識(shí)Foodborneillness:isanyillnessresultingfromtheconsumptionofcontaminatedfood,pathogenicbacteria,viruses,orparasitesthatcontaminatefood(DefinedbyWHO)食源性疾病

:通過(guò)攝食進(jìn)入人體內(nèi)的各種致病因子引起的、通常具有感染性質(zhì)或中毒性質(zhì)的一類疾病.(世衛(wèi)組織的注解)Foodborneillnessthreebasicelements:

食源性疾病三個(gè)基本要素：

theillnessarisesfromfood

食物是引起疾病的媒介

Foodcontainspathogenicfactors,whichcausethedisease

食物中含有致病因子,并且該致病因子引起了疾病Thecommonclinicalpresentationoffoodborneillnessispoisoningorinfection以中毒性或感染性為主要臨床特征。BasicFoodSafetyKnowledge食品安全基礎(chǔ)知識(shí)Foodborneillness:isanyillnessresultingfromtheconsumptionofcontaminatedfood,pathogenicbacteria,viruses,orparasitesthatcontaminatefood(DefinedbyWHO)食源性疾病

:通過(guò)攝食進(jìn)入人體內(nèi)的各種致病因子引起的、通常具有感染性質(zhì)或中毒性質(zhì)的一類疾病.(世衛(wèi)組織的注解)Foodborneillnessthreebasicelements:

食源性疾病三個(gè)基本要素：

Theillnessarisesfromfood

食物是引起疾病的媒介

Foodcontainspathogenicfactors,whichcausethedisease

食物中含有致病因子,并且該致病因子引起了疾病Thecommonclinicalpresentationoffoodborneillnessispoisoningorinfection

以中毒性或感染性為主要臨床特征。Commonsymptomsofmanyfoodborneillnessesinclude:Stomachpainandcramps,vomitingandnausea,feverorchills,diarrhea,dehydration,headache

食源性疾病的常見(jiàn)癥狀:胃部疼痛及絞痛,嘔吐和惡心,發(fā)燒或發(fā)冷,腹瀉,脫水,頭痛。BasicFoodSafetyKnowledge食品安全基礎(chǔ)知識(shí)Thekeytopreventingpoisoningincateringindustry餐飲業(yè)中毒預(yù)防的關(guān)鍵FoodpurchasingandreceivingFoodheatingRawandcookedseparatelyTablewarecleaninganddisinfection;FoodStorageStaffhealthconditionPersonalhygieneEnvironmentToxicfloraandfaunaprocessingNitrite食品采購(gòu)驗(yàn)收食品加熱生熟分開(kāi)餐飲具清洗消毒食品存放從業(yè)人員健康個(gè)人衛(wèi)生環(huán)境衛(wèi)生有毒動(dòng)植物的加工亞硝酸鹽IHGFSMSDocumentationStructureIntroduction:

IHG食品安全管理系統(tǒng)文件結(jié)構(gòu)介紹(2)FSMSProjecthasbeenimplementedfromMayof2011.Throughtwo-yearoperation,IHGgrouphasupdatedtheFSMSdocumentationaccordingtovaluablesuggestionsofIHGhotelandIntertekteamin2013.

FSMS項(xiàng)目從2011年5月運(yùn)行，經(jīng)過(guò)兩年的運(yùn)作，2013年IHG集團(tuán)根據(jù)酒店和Intertek團(tuán)隊(duì)提出的寶貴意見(jiàn)，更新了FSMS系統(tǒng)文件。

IHGFSMSDocumentationStructureIntroduction:

IHG食品安全管理系統(tǒng)文件結(jié)構(gòu)介紹(2)

KeyChanges

關(guān)鍵變化NewRequirement新要求

CP1Vendoraudit供應(yīng)商審核記錄Addnewforms增加新記錄ApprovedLetterofFoodSafetySpecialist食品安全管理員批準(zhǔn)信

IHGFSMSDocumentationStructureIntroduction:

IHG食品安全管理系統(tǒng)文件結(jié)構(gòu)介紹(2)KeyChanges關(guān)鍵變化Responsibilityofthefoodsafetyteam

食品安全小組人員職責(zé)FoodSecondaryShelfLife

食品第二保質(zhì)期IHGFSMSFBIGUIDELINE

洲際集團(tuán)食源性疾病調(diào)查指南RevisedCPsandchecklist

修訂CP程序和檢查表IHGwebresourcelinkof

IHG2013FSMSdoc.IHG2013食品安全管理系統(tǒng)文件網(wǎng)絡(luò)資源鏈接。

IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)·

FSMSChecklistwasfoundedin2011andauditcontentsweredesignedaccordingtoFoodSafetyManualand17SecondaryProcedures,ithasbeenrevisedseveraltimes.

Nowthenewversionis3.0andissuedinMarch2013.檢查表于2011年建立，審核內(nèi)容參照食品安全手冊(cè)和17個(gè)二級(jí)文件，幾經(jīng)修訂,目前版本是3.0，已于2013年3月發(fā)布。17sectionsareincluded(FoodSafetySystem,InfrastructureandEquipment,12CPs,PestControl,PersonalHygieneandTrainingStaffinFoodHygiene).包括17個(gè)部分（食品安全系統(tǒng)，基礎(chǔ)設(shè)施與設(shè)備，12CPs，蟲(chóng)害控制，人員衛(wèi)生和人員食品衛(wèi)生培訓(xùn)）。Total160checkpointsincluding10redpointsandaggregatescoreis500.共計(jì)160個(gè)檢查點(diǎn)包括10個(gè)紅點(diǎn)，滿分500。IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section1-FoodSafetySystem食品安全體系

2012Checklist2013Checklist1.10Whenregulatoryofficialsarriveatthehotel,theGeneralManagershallbeimmediatelynotifiedandtheofficial'sidentitycardshallbeverified.Theofficialshallbeaccompaniedatalltimeswithamemberofmanagementandallobservationsshallberecordedforthetourofthehotel.監(jiān)管人員到達(dá)酒店時(shí)，應(yīng)立即通知總經(jīng)理并對(duì)該監(jiān)管人員的身份證予以核實(shí)。陪同經(jīng)理應(yīng)始終陪同監(jiān)管人員并記錄下在酒店巡視期間觀察到的所有情況。1.10WhenFSauditorarrivesatthehotel,theGeneralManagerandHygienistshallbeimmediatelynotifiedandtheauditor'sidentitycardshallbeverifiedbytheHygienist.TheauditorshallbeaccompaniedatalltimesbytheHygienistoradesignatedhotelrespresentativeandallobservationsshallberecordedforthetourofthehotel.審核員到達(dá)酒店時(shí)，應(yīng)立即通知總經(jīng)理和衛(wèi)生專員。衛(wèi)生專員應(yīng)對(duì)審核員的身份證予以核實(shí)。衛(wèi)生專員或其它指定酒店人員應(yīng)始終陪同審核員并記錄下在酒店巡視期間觀察到的所有情況。1.13HygienistwasapprovedbyGM–Newadd衛(wèi)生專員應(yīng)由酒店總經(jīng)理批準(zhǔn)–新增加IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)Auditexplanation審核解讀Section1-FoodSafetySystem食品安全體系

2013ChecklistAuditComment1.6Checktrainingresult(testpaperortestscore)審核員現(xiàn)場(chǎng)審核培訓(xùn)效果（考試卷子或考試成績(jī)）。1.7Everymorning,checkstaffbodycondition每天早晨檢查員工身體狀況審核員現(xiàn)場(chǎng)檢查員工個(gè)人身體狀況1.11InHotelloadingbayarea,handwashingsystemshouldbesetup.Hotelshouldprovidehat,coatandlasertempgunwhichcancheckifthevisitorisingoodheathcondition.在酒店收貨區(qū)域設(shè)立洗手設(shè)施，酒店應(yīng)給訪問(wèn)者提供外套、帽子和激光溫度計(jì)（用于檢查來(lái)訪者體溫，確定身體健康狀況）1.12InHotelloadingbayarea,handwashingsystemshouldbesetup.Hotelshouldprovidehat,coatandlasertempgunwhichcancheckifthevisitorisingoodheathcondition.在酒店收貨區(qū)域設(shè)立洗手設(shè)施，酒店應(yīng)給訪問(wèn)者提供外套、帽子和激光溫度計(jì)（用于檢查來(lái)訪者體溫，確定身體健康狀況）1.13CheckGMapprovallettertofull-timehygienist.Ifthehygienistwaspart-timepostiion,hotelshouldapplyforGMapprovalletter.現(xiàn)場(chǎng)審核總經(jīng)理批準(zhǔn)聘用專職衛(wèi)生專員的信。如果酒店只有兼職衛(wèi)生專員，也需要由總經(jīng)理任命.IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section2-InfrastructureandEquipment基礎(chǔ)設(shè)施和設(shè)備2012Checklist2013Checklist2.6Specialroomshallhaveutensilsandaircleaninganddisinfectingsystem,whichwasseparatedwithotherspace,thetemperatureshallbeunder25℃andequippedwithaircondition.專間應(yīng)為獨(dú)立隔間，專間內(nèi)應(yīng)設(shè)有專用工用具清洗消毒設(shè)施和空氣消毒設(shè)施，專間內(nèi)溫度應(yīng)不高于25℃，應(yīng)設(shè)有獨(dú)立的空調(diào)機(jī)。2.6Colddishandchilleddessertroom,rawseafoodroomshallhaveutensilsandaircleaninganddisinfectingsystem,whichwasseparatedwithotherspace,thetemperatureshallbeunder25℃andequippedwithaircondition.Noopenedsewer涼菜/冷藏點(diǎn)心加工專間，生食深海產(chǎn)品加工專間應(yīng)為獨(dú)立隔間，專間內(nèi)應(yīng)設(shè)有專用工用具清洗消毒設(shè)施和空氣消毒設(shè)施，專間內(nèi)溫度應(yīng)不高于25℃，應(yīng)設(shè)有獨(dú)立的空調(diào)機(jī)。沒(méi)有開(kāi)放式下水道2.7Specialroom(2.5clause)shallhavehandwashing,disinfectionfacilities,bufferroomandchangingroomattheentranceofspecialroom.2.5條款的專間入口處應(yīng)設(shè)置洗手設(shè)施、消毒設(shè)施、緩沖間和更衣室。2.7Colddishandchilleddessertroom,rawseafoodroomshallhavehandwashing,disinfectionfacilities,bufferroomattheentranceofthesespecialrooms.涼菜/冷藏點(diǎn)心加工專間，生食深海產(chǎn)品加工專間入口處應(yīng)設(shè)置洗手設(shè)施、消毒設(shè)施、預(yù)進(jìn)間。IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section2-InfrastructureandEquipment基礎(chǔ)設(shè)施和設(shè)備2012Checklist2013Checklist2.8Foodprocess,storage,sales,displayfacilitiesandutensilsshallbemaintainedandsterilizedregularly.食品加工、貯存、銷售、陳列的各種防護(hù)設(shè)施、設(shè)備及其運(yùn)送食品的工具，應(yīng)當(dāng)定期維護(hù)和消毒。2.8Foodprocess,storage,sales,displayfacilitiesandutensilsshallbemaintainedandsterilizedregularly.Thesterilizationshouldbedoneafterthecompletionofeveryjob食品加工、貯存、銷售、陳列的各種防護(hù)設(shè)施、設(shè)備及其運(yùn)送食品的工具，應(yīng)當(dāng)定期維護(hù)和消毒。每次工作結(jié)束后必須消毒"2.10Aspecifiedareamustbeassignedtowashkitchenwareinthekitchen廚房應(yīng)有指定清洗廚具區(qū)域IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section2-InfrastructureandEquipment基礎(chǔ)設(shè)施和設(shè)備2013ChecklistAuditComment2.1Checkifexplosion-proofshadesorbulbsareusedforthelampsinfoodstorageandprocessingareas.審核員現(xiàn)場(chǎng)檢查食品儲(chǔ)存、加工區(qū)域燈是否安裝防爆燈罩或使用防爆燈泡2.4Everywatersinkshouldbelabeledwithpurpose.每個(gè)水池必須有用途標(biāo)牌2.5Auditorcheckthesecondarywatersupplyqualification,inspectionreportandtankdisinfectionstatus.審核員應(yīng)檢查二次供水許可證和水質(zhì)檢驗(yàn)報(bào)告，以及二次供水水箱消毒狀況IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section3-PurchasingFoodControlPoint采購(gòu)控制點(diǎn)2012Checklist2013Checklist3.1Allsuppliersshallberegisteredinthesupplierlist.Thecopyoflicensesshallbeavailableforeachlistedsupplier.所有供應(yīng)商應(yīng)列入供方清單，每個(gè)供應(yīng)商應(yīng)該有齊全的證照復(fù)印件。3.1Allsuppliersshallberegisteredinthesupplierlist.Thecopyoflicensesshallbeavailableforeachlistedsupplier.Thesuppliers'businesslicenseshallbevalid,andfoodsprovidedforhotelshallbeincludedinthescopeofbusinessofbusinesslicense.所有供應(yīng)商應(yīng)列入供方清單，每個(gè)供應(yīng)商應(yīng)該有齊全的證照復(fù)印件。供應(yīng)商營(yíng)業(yè)執(zhí)照印在有效期內(nèi)，實(shí)際經(jīng)營(yíng)范圍與營(yíng)業(yè)執(zhí)照相符合IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section3-PurchasingFoodControlPoint采購(gòu)控制點(diǎn)2012Checklist2013Checklist3.1Allsuppliersshallberegisteredinthesupplierlist.Thecopyoflicensesshallbeavailableforeachlistedsupplier.所有供應(yīng)商應(yīng)列入供方清單，每個(gè)供應(yīng)商應(yīng)該有齊全的證照復(fù)印件。3.1Allsuppliersshallberegisteredinthesupplierlist.Thecopyoflicensesshallbeavailableforeachlistedsupplier.Thesuppliers'businesslicenseshallbevalid,andfoodsprovidedforhotelshallbeincludedinthescopeofbusinessofbusinesslicense.所有供應(yīng)商應(yīng)列入供方清單，每個(gè)供應(yīng)商應(yīng)該有齊全的證照復(fù)印件。供應(yīng)商營(yíng)業(yè)執(zhí)照印在有效期內(nèi)，實(shí)際經(jīng)營(yíng)范圍與營(yíng)業(yè)執(zhí)照相符合IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section3-PurchasingFoodControlPoint采購(gòu)控制點(diǎn)2013Checklist3.9Thehotelshallestablishhighriskfoodsuppliersauditsystem.

酒店應(yīng)該建立高風(fēng)險(xiǎn)食品供應(yīng)商系統(tǒng)3.10Thedeliveringpersonnelshallhavevalidhealthcertificate,andthecopiesshallbefiledbyhotel.送貨人員應(yīng)有健康證并并在酒店備案IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀

Section3-PurchasingFoodControlPoint采購(gòu)控制點(diǎn)2012ChecklistAuditComment2013ChecklistAuditComment3.41.ClaimCOA,lettersofqualityguarantee,testingreportfromsupplier.向供貨單位索取合格證明、質(zhì)量合格證明和購(gòu)買憑證。質(zhì)量合格證明包括：檢測(cè)報(bào)告、無(wú)公害綠色、有機(jī)證明等等。

2.Thewatertestreportofculturepondisnotacceptable.不能用養(yǎng)殖池水的檢測(cè)報(bào)告代替！3.4ClaimCOA,lettersofqualityguarantee,testingreportfromsupplier.

向供貨單位索取合格證明、質(zhì)量合格證明和購(gòu)買憑證。質(zhì)量合格證明包括：檢測(cè)報(bào)告、無(wú)公害綠色、有機(jī)證明等等。3.9Everyquarter,atleast3highrisksuppliersmustbeauditedbyhotel.酒店每個(gè)季度至少對(duì)三家高風(fēng)險(xiǎn)食品供應(yīng)商進(jìn)行審核

IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀

Section4-ReceivingFoodControlPoint收貨控制點(diǎn)2012Checklist2013Checklist4.9Thesuppliersshallprovidetheanimalquarantinecertificateforrawpoultryandrawmeatproductsreceivedbythehotel.生禽類及生肉類產(chǎn)品必須提供相關(guān)動(dòng)物檢疫證。4.9Thesuppliersshallprovidetheanimalquarantinecertificateorimportcertificateforrawpoultryandrawmeatproductsreceivedbythehotel.生禽類及生肉類產(chǎn)品必須提供相關(guān)動(dòng)物檢疫證或進(jìn)口許可證。4.14Whenreceiving,thefoodstuffshallbeawayfromground.收貨時(shí)食品不能直接放在地上4.15InHotelloadingbayareashouldbesetuphandwashingsystem&cleaningandsanitizersystem.酒店收貨區(qū)域應(yīng)設(shè)立洗手設(shè)施和清潔消毒設(shè)施IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀

Section4-ReceivingFoodControlPoint收貨控制點(diǎn)2013ChecklistAuditComment4.1Auditorcheckstrainingrecord&result審核員檢查培訓(xùn)記錄和結(jié)果4.2Thefoodsshallbecompletelyairtightproperlyprotectedinopentruckdeliveringvehicle檢查敞篷車輛運(yùn)送的食品是否密閉4.6RevisetheCP-2form,updatedthesurfacetemperatureofthecoldfoodshouldbe<10°Candoffrozenfood<-12°C.Thetemperatureofhighriskfoodmustbechecked.CP2的收貨時(shí)記錄修訂，冷藏食品表面10度以下，冷凍食品表面在零下12度以下，檢測(cè)高風(fēng)險(xiǎn)食品溫度（原來(lái)是8°C，-18°C）。IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section5-StoringFoodControlPoint

儲(chǔ)存控制點(diǎn)2012Checklist2013Checklist5.14Probeofthethermometersshallbecalibratedtoeverymonthbyusingthe'icewatermethod'or'boilingwatermethod'.Theaccuracyofthermometershouldbewithin±1°C.RecorditusingtheCP-10ThermometerCalibrationRecordForm.探針溫度計(jì)每月應(yīng)使用“冰塊法”或“沸水法”校準(zhǔn)，精確至±1°C，并記錄到CP-10溫度計(jì)校準(zhǔn)記錄表中。5.14Probeofthethermometersshallbecalibratedeverymonthbyusingthe'icewatermethod'and'boilingwatermethod'.Theaccuracyofthermometershouldbewithin±1°C.RecorditintheCP-10ThermometerCalibrationRecordForm.探針溫度計(jì)每月應(yīng)使用“冰塊法”和“沸水法”校準(zhǔn)，精確至±1°C，并記錄到CP-10溫度計(jì)校準(zhǔn)記錄表中。5.19Foodsinrefrigeratedstorageshallbestoredatleast15cmoffthefloorand5cmawayfromwalls.食品必須存放在冷庫(kù)里須離地面15公分以上，離墻面5公分。5.19Foodsinrefrigeratedstorageshallbestoredatleast15cmoffthefloor,30cmawayfromtheceiling,5cmawayfromwallsand30cmawayfromthecondensers.Differentfoodsshallbestoredatleast2.5cmforeachother.Foodsindrystorageshallbestoredatleast15cmoffthefloor,30cmawayfromtheceiling,5cmawayfromwallsand45cmawayfromthelightingsandfireextinguishingfacilities.冷藏存放食品應(yīng)離地面15厘米、離天花板30厘米、離墻5厘米、冷凝器30厘米。不同食品之間應(yīng)離開(kāi)2.5厘米.干貨庫(kù)存放食品離地面15厘米、離天花板30厘米、離墻5厘、離燈和滅火設(shè)施45厘米。IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀

Section5-StoringFoodControlPoint

儲(chǔ)存控制點(diǎn)2012Checklist2013Checklist5.14Probeofthethermometersshallbecalibratedtoeverymonthbyusingthe'icewatermethod'or'boilingwatermethod'.Theaccuracyofthermometershouldbewithin±1°C.RecorditusingtheCP-10ThermometerCalibrationRecordForm.探針溫度計(jì)每月應(yīng)使用“冰塊法”或“沸水法”校準(zhǔn)，精確至±1°C，并記錄到CP-10溫度計(jì)校準(zhǔn)記錄表中。5.14Probeofthethermometersshallbecalibratedeverymonthbyusingthe'icewatermethod'and'boilingwatermethod'.Theaccuracyofthermometershouldbewithin±1°C.RecorditintheCP-10ThermometerCalibrationRecordForm.探針溫度計(jì)每月應(yīng)使用“冰塊法”和“沸水法”校準(zhǔn)，精確至±1°C，并記錄到CP-10溫度計(jì)校準(zhǔn)記錄表中。5.19Foodsinrefrigeratedstorageshallbestoredatleast15cmoffthefloorand5cmawayfromwalls.食品必須存放在冷庫(kù)里須離地面15公分以上，離墻面5公分。5.19Foodsinrefrigeratedstorageshallbestoredatleast15cmoffthefloor,30cmawayfromtheceiling,5cmawayfromwallsand30cmawayfromthecondensers.Differentfoodsshallbestoredatleast2.5cmforeachother.Foodsindrystorageshallbestoredatleast15cmoffthefloor,30cmawayfromtheceiling,5cmawayfromwallsand45cmawayfromthelightingsandfireextinguishingfacilities.冷藏存放食品應(yīng)離地面15厘米、離天花板30厘米、離墻5厘米、冷凝器30厘米。不同食品之間應(yīng)離開(kāi)2.5厘米.干貨庫(kù)存放食品離地面15厘米、離天花板30厘米、離墻5厘、離燈和滅火設(shè)施45厘米。IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀

Section5-StoringFoodControlPoint

儲(chǔ)存控制點(diǎn)2013ChecklistAuditComment5.1Auditorcheckstrainingrecord&result審核員檢查培訓(xùn)記錄和結(jié)果5.6Allcartonboxesshallberemovedbeforestoringinthechillwarehouseandfrozenwarehouse,becausethehighmoisturecouldmakepaperpackagingwetandbroken,itisacontaminationrisk.(Thedrywarehouseisnotapplicable）儲(chǔ)存在冷藏和冷凍倉(cāng)庫(kù)前所有紙箱應(yīng)拆除，因?yàn)楦咚帜苁辜垙埌b潮濕和損壞,它是一個(gè)污染風(fēng)險(xiǎn)。(干倉(cāng)是不適用)IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀

Section6-DefrostingFoodControlPoint

解凍控制點(diǎn)2012Checklist2013Checklist6.2Noin-housefreezingoffoodispermitted.不可自行加工速凍食品。cancel6.4Flowingwaterthawingshallbeunderconditionofadequatewaterflowtowashofflooseparticlesofskinordirt.流水解凍過(guò)程應(yīng)該使用流動(dòng)水，以確保能清潔表面的污垢殘留。6.3Onlyseafoodshallbedefrostedinrunningwater.Runningwatershallbemaintainedduringdefrostingtoensurewashoffparticlesordirtonthesurface只有海產(chǎn)品適合使用流水解凍。解凍過(guò)程應(yīng)該使用流動(dòng)水，以確保能清潔表面的污垢殘留IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀

Section6-DefrostingFoodControlPoint

解凍控制點(diǎn)2013ChecklistAuditComment6.1Thawingfoodinroomtemperatureshouldbeprohibited,Largevolumefoodsshouldnotbethawedbymicrowaveoven.禁止在室溫下解凍食品。體積較大的食品不能使用微波爐解凍IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀

Section7-PreparingFoodControlPoint食物準(zhǔn)備控制點(diǎn)2012Checklist2013Checklist7.4Readytoeatfreshfruitsandvegetablesshouldbechlorinesanitized(definedorcommendatoryconcentration),rinsedandpotablewaterwashedbeforeservice.即食的新鮮水果和蔬菜應(yīng)首先使用氯溶液（規(guī)定的或推薦的濃度）進(jìn)行消毒，使用飲用水沖洗，再提供給顧客。7.4Theready-to-eatfreshfruits,vegetablesandeggs(unlesspurchasingsanitizedeggs)shouldbesanitizedwithchloridesolution(definedorcommendatoryconcentration),thenrinsedwithpotablewaterbeforeservice.即食的新鮮水果、蔬菜及雞蛋（購(gòu)買經(jīng)過(guò)消毒的雞蛋除外）應(yīng)首先使用氯溶液（規(guī)定的或推薦的濃度）進(jìn)行消毒，使用飲用水沖洗，再提供給顧客。7.5Lightingwithinfoodpreparationareasshallbecovered.食品制備區(qū)域的照明應(yīng)采用遮罩。cancelIHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)2013ChecklistAuditComment7.3Auditorchecksthetypesandquantitiesoffoodadditives.審核員應(yīng)檢查食品添加劑的使用種類和數(shù)量7.7Itispreferredthatthegarbagecontainerhasfoot-operatinglid.Ifnot,auditorshouldmakecleartohotelsthatallstaffneedtowashhandsaftertouchingthegarbagecontainerlidandnotenoncomplianceduringaudit.鼓勵(lì)酒店使用有腳踏板的垃圾容器。如果沒(méi)有腳踏板，審核員需向酒店指出員工使用垃圾容器后需洗手，并在審核中注意執(zhí)行情況。

Auditexplanation審核解讀

Section7-PreparingFoodControlPoint食物準(zhǔn)備控制點(diǎn)IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀

Section8-CookingFoodControlPoint烹

飪

控

制

點(diǎn)2012Checklist2013Checklist8.1Foodshallbecookedtoaminimumcoretemperatureof75°Cforatleasttwominutes(unlessotherwisespecifiedbylocallaws).食品烹飪溫度應(yīng)該達(dá)到攝氏75度以上，至少達(dá)到2分鐘。8.1Foodshallbecookedtoaminimumcoretemperatureof75°Cforatleast15seconds(unlessotherwisespecifiedbylocallaws).Formicrowaveoven,theheatingshalllastatleast2minutes食品烹飪溫度應(yīng)該達(dá)到攝氏75度以上，至少達(dá)到15秒。微波爐加熱至少2分鐘以上IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀

Section8-CookingFoodControlPoint烹

飪

控

制

點(diǎn)2013ChecklistAuditComment8.1Incaseofspecialneedsrequestedbycustomer,thecoretemperaturedoesnotreach75°C,itshallberecordedproperly.對(duì)于客人要求制作特殊食品溫度達(dá)不到75度，應(yīng)有相應(yīng)記錄8.4CheckifcrosscontaminationexistsinthedryingareaofChinesebarbecuepork檢查中式燒臘掉干區(qū)域存在交叉污染IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀

Section9-ServingFoodControlPoint

服務(wù)控制點(diǎn)2012Checklist2013Checklist9.12Microbialtestingofanindependentandaccreditedlaboratoryshallbeundertakensemi-annuallyforstandardplatecount;coliform;escherichiacoli;salmonella;staphylococcusandlisteria.每半年應(yīng)由擁有合格資質(zhì)的獨(dú)立實(shí)驗(yàn)室進(jìn)行微生物檢測(cè)；包括標(biāo)準(zhǔn)平板計(jì)數(shù)法；大腸菌群；大腸桿菌；沙門氏菌；葡萄狀球菌和李斯特氏桿菌。"9.12Microbialtestingbyanindependentandaccreditedlaboratorymustbeundertakensemi-annually.Thetestingitemsforfood,drinkingwaterandiceincludeaerobicbacterialcount,coliformswhileforthehandoffoodcontactedoperators,tablewareandfoodcontactedtoolsandcontainers,onlycoliformsisrequired每半年應(yīng)由擁有合格資質(zhì)的獨(dú)立實(shí)驗(yàn)室必須進(jìn)行微生物檢測(cè)：食品檢測(cè)：菌落總數(shù)、大腸菌群。飲用水和冰塊檢測(cè)：菌落總數(shù)和大腸菌群。直接接觸食品的操作人員手部，餐具，食品接觸的工器具檢測(cè)：大腸菌群。Microbialtestingbyanindependentandaccreditedlaboratoryshallbeundertakensemi-annually,theitemsincludeescherichiacoli,salmonella,staphylococcusandshigella.Vibrioparahaemolyticusshouldbeaddedontestlistifhotelprovidesrawseafood每半年應(yīng)由擁有合格資質(zhì)的獨(dú)立實(shí)驗(yàn)室進(jìn)行微生物檢測(cè)；食品檢測(cè)：糞大腸桿菌、金黃色葡萄球菌、沙門氏菌、志賀氏菌。如果酒店提供生食海鮮應(yīng)該增加測(cè)試副溶血性弧菌項(xiàng)目。IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀

Section9-ServingFoodControlPoint

服務(wù)控制點(diǎn)2012Checklist2013Checklist9.16Thefoodscontainingallergenicingredientsshouldbelabelledinbuffetmenu.自助餐臺(tái)菜牌上標(biāo)明含有過(guò)敏成分的食品IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀

Section9-ServingFoodControlPoint

服務(wù)控制點(diǎn)2013ChecklistAuditComment9.8checkthetablewarestorageconditioninoutlet審核員應(yīng)檢查餐廳內(nèi)餐具存放IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section10-CoolingFoodControlPoint

冷卻控制點(diǎn)2013ChecklistAuditComment10.1productsarenotproperlycoveredwhencooling.食品冷卻時(shí)不得覆蓋IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section11-ReheatingFoodControlPoint

再加熱控制點(diǎn)2012Checklist2013Checklist11.1Foodsreheatedshallachieveaminimumreheattemperatureof75°Cfor2minutes.RecorditusingtheCP-6/9HotFoodMonitoringRecordForm.再加熱食品應(yīng)達(dá)到最低加熱溫度75°C，并保持2分鐘。記錄到CP-6/9熱食品監(jiān)控記錄表中。11.1Foodsreheatedshallachieveaminimumreheatcoretemperatureof75°Cfor15seconds.(microwavereheatingshouldbeatleast2minutes)RecorditintheCP-6/9HotFoodMonitoringRecordForm.再加熱食品應(yīng)達(dá)到最低中心加熱溫度75°C，并保持15秒。（微波爐加熱再持續(xù)2分鐘）記錄到CP-6/9熱食品監(jiān)控記錄表中。IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section12-HotandColdHoldingControlPoint保溫控制點(diǎn)2012Checklist2013Checklist12.1Foodshallbeheldwithinthetemperaturedangerzone(5°C-63°C)fornotmorethan2hours.Temperaturetestsshallbeconductedeverytwohoursintheserviceperiodstosurethefoodbelow5°Corabove63°C.RecorditusingtheCP-7FoodDisplayForm.食品在危險(xiǎn)溫度范圍（5°C-63°C）內(nèi)最多累積不超過(guò)2小時(shí)。為確保食品在5°C以內(nèi)或63°C以上，供應(yīng)時(shí)段每?jī)尚r(shí)應(yīng)進(jìn)行一次溫度檢測(cè)。記錄到CP-7食物展示記錄表中。12.1Onbuffettable,foodshallbeheldwithinthetemperaturedangerzone(10°C-60°C)fornotmorethan2hours.Temperaturetestsshallbeconductedeverytwohoursintheserviceperiodstoensurethefoodbelow10°Corabove60°C.RecorditintheCP-7FoodDisplayForm.在自助餐臺(tái)上，食品在危險(xiǎn)溫度范圍（10°C-60°C）內(nèi)最多累積不超過(guò)2小時(shí)。為確保食品在10°C以內(nèi)或60°C以上，供應(yīng)時(shí)段每?jī)尚r(shí)應(yīng)進(jìn)行一次溫度檢測(cè)。記錄到CP-7食物展示記錄表中。IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section12-HotandColdHoldingControlPoint保溫控制點(diǎn)2012Checklist2013Checklist12.2Soupsandsaucesshallbeheldat>63°Corbelow5°C.湯汁/醬汁類應(yīng)該保持在63°C以上或5°C以下.12.2Soupsandsaucesshallbekept>60°Cor<5°C.湯汁/醬汁類應(yīng)該保持在60°C以上或5°C以下.12.3Coldfoodsshallbeheldat<5°C,Foodshallbediscardedifexposureinthedangerzone(5°C-63°C)over2hourperiod.冷食應(yīng)保持在5°C以下，如在危險(xiǎn)溫度范圍（5°C-63°C），超過(guò)2小時(shí)食品應(yīng)報(bào)廢。12.3Coldfoodsshallbeheld<5°C,Foodshallbediscardedifexposureinthedangerzone(5°C-60°C)forover2hour.冷食應(yīng)保持在5°C以下，如在危險(xiǎn)溫度范圍（5°C-60°C），超過(guò)2小時(shí)食品應(yīng)報(bào)廢。IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section13-CleaningControlPoint

保潔控制點(diǎn)2012Checklist2013Checklist13.4Thedishwashingmachineshallperformarinsecyclefor>1minuteatatemperature>82°C.洗碗機(jī)應(yīng)在82°C進(jìn)行1分鐘以上的沖洗流程。13.4Thedishwashingmachineshallperformarinsecyclefor>40secondsatafinalrinsetemperature>85°C.洗碗機(jī)最后過(guò)水溫度應(yīng)在85°C以上，真?zhèn)€沖洗過(guò)程不少于40秒。13.9Ifsubmersionisusedasasanitizingmethod,watershallbe>77°Canditemsshallbesubmersedfor>30sec.如果采用浸泡作為消毒方法，水溫應(yīng)大于77°C，且物品浸泡應(yīng)超過(guò)30秒鐘。13.9Ifsubmersionisusedasasanitizingmethod,controledsanitizerconcentrationanditemsshallbesubmersedtime.Staffcleaninganddisinfectionprocessshouldbecorrect如果采用浸泡作為消毒方法，主要消毒液使用濃度和浸泡時(shí)間。員工清洗消毒流程是否正確13.12Cleaningmachineryinstructionshallbestowedclosetothemachine.清潔機(jī)器安置地點(diǎn)附近應(yīng)配有操作說(shuō)明。13.12Cleaningmachineryinstructionshallbestowedclosetothemachine.清潔機(jī)器安置地點(diǎn)附近應(yīng)配有操作說(shuō)明。清潔工具的存放要求IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section13-CleaningControlPoint

保潔控制點(diǎn)2013ChecklistAuditComment13.1Auditorshouldfocusoncheckingicemachineandslicer審核員關(guān)注檢查制冰機(jī)和切片機(jī)13.6Auditorchecksifwatertemperatureisabove38°C.審核員檢查水溫不低于38度。IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section15-PestControlPoint

蟲(chóng)害控制2013ChecklistAuditComment15.2AuditorchecksUVlightworkcondition.審核員檢查紫外燈管工作條件15.3checkpestcontrolsystemlayout.審核員檢查蟲(chóng)害控制設(shè)施布局圖IHGFSMSAuditChecklistUpdateandExplanation

IHG食品安全管理系統(tǒng)審核檢查表更新和解釋(3)

Auditexplanation審核解讀Section16-PersonalHygiene

個(gè)人衛(wèi)生

2012Checklist2013Checklist16.2Thoseenteringafoodroomorafoodpreparationareashallbecleanandwearcleanprotectiveclothing.進(jìn)入食品間/加工區(qū)域的人員必須穿著清潔制服和帽子。16.2Thoseenteringafoodroomorafoodpreparationareashallwearcleanprotectiveclothingandcaps.Staffshouldweardisposableglovesandmasksintheproductionofready-to-eatfoods進(jìn)入食品間/加工區(qū)域的人員必須穿著清潔制服和帽子。員工在制作即食食品時(shí)應(yīng)佩戴口罩和一次性手套。16.6Personalitemsincludingclothing,wallet,etcshallnotbestoredwithinthevicinityoffoodpreparationarea