IHG食品安全管理

,2012Manual,,,,,,2013Manual,

,CP1,,,,,,,

,2.2,"Eggsarepasteurizedorrefrigerated.

蛋類必須用巴氏殺菌或冷藏。",,,,,,Cancel

,,,,,,,2.2,"TheHotelshouldpurchasefoodandfoodingredientsfromrecognizedsuppliersorthesourcesapprovedbyregulatoryauthority.

酒店應(yīng)向認(rèn)可來源(或規(guī)管當(dāng)局認(rèn)可的來源)訂購食物和食物配料。"

,2.5,"Milkanddairyproductsarepasteurized.

牛奶和奶制品需經(jīng)過巴氏殺菌。",,,,,2.5,"MilkanddairyproductsarepasteurizedorUHT.

牛奶和奶制品需經(jīng)過巴氏殺菌或超高溫瞬時殺菌。"

,,,,,,,4.6,"PurchasingshellfishintheharbourorAberdeenHarbourisprohibited.Importedshellfish(oysters,clamsormussels)mustbepackedinnon-returnablepackagesidentifiedwiththenameandaddressoftheoriginalsupplierorrepacked,thefoodtestingreportandimportcertificate.Shellfishmustbekeptinthecontainerinwhichtheywerereceiveduntiltheyareused.

不可采購從海港或香港仔海港采集的介貝類水產(chǎn)動物。進(jìn)口貝殼類（牡蠣，蛤或蚌類）必須裝在一次性容器中，并且?guī)в袠?biāo)簽注明生產(chǎn)商或包裝商地址和食品檢驗(yàn)報告并有相應(yīng)的進(jìn)口證書。貝殼類必須保藏在收到時的原始容器里直到用完。

"

,5.2,"Thepremisesand/orprocessingplantoffooddistributorsmustbeperiodicallyinspectedtoevaluatethefollowingcriteria:

必須對所有供應(yīng)商的的場所或生產(chǎn)加工工廠的必須進(jìn)行定期檢查，（并按照以下幾點(diǎn)評估）:

",,,,,5.2,"Thepremisesand/orprocessingplantoffoodsuppliersmustbeperiodicallyinspected,atleastinspectedthreehighriskfoodsuppliersineveryquarterwithwrittenreport.toevaluatethefollowingcriteria:

必須對所有供應(yīng)商的場所或生產(chǎn)加工工廠進(jìn)行定期檢查（對于高風(fēng)險食品供應(yīng)商每個季度應(yīng)至少檢查三家并形成文字報告），（并按照以下幾點(diǎn)評估）"

,6.2,"Thehotelwillclearlylabelthefoodproductandstoreitinasecureareaapartfromotherfoods.

酒店應(yīng)當(dāng)把被召回食品，標(biāo)明并儲藏在一個安全的區(qū)域。",,,,,6.2,"Thehotelwillclearlylabeltherecalledfoodproduct,storeitinasecureareaapartfromotherfoods,andkeeparecord.

酒店應(yīng)當(dāng)把被召回食品，標(biāo)明并儲藏在一個安全的區(qū)域并記錄存檔"

,,,,,,,,,

,CP2,,,,,,,

,1.3,"Foodthatisnotatthecorrecttemperature,forexampleforchilledfoodsatorbelow8oCandfrozenfoodsatorbelow-12omustberejected.

不符合正確溫度的食品將拒收。如冷藏食品必須在在零上8度以下，冷凍食品必須低于負(fù)12度。",,,,,1.3,"Foodthatisnotatthecorrecttemperaturemustberejected,forexample,forchilledfoods,thetemperatureshouldbeat4oCorbelowwhileforfrozenfoods,thetemperatureat-12oCorbelow

不符合正確溫度的食品將拒收。如冷藏食品溫度必須在在4度以下，冷凍食品必須低于零下12度。

"

,1.7,"Scalesshouldbecalibratedbyanindependentpartyforaccuracyandvalidityannually.

天平應(yīng)由一獨(dú)立機(jī)構(gòu)每年一次對其準(zhǔn)確性和有效性進(jìn)行校準(zhǔn)。",,,,,1.7,"Scalesshouldbecalibratedbyahotelaccreditedbodyforaccuracyandvaliditytwiceperyear.

收貨的秤應(yīng)由酒店每年兩次對其準(zhǔn)確性和有效性進(jìn)行校準(zhǔn)。"

,2.2,"Checkfreshnessandtemperatureofeggs;spotcheckbybreakingeggopenandmeasuringtemperaturewithametalstemmedthermometer.Rejectifthetemperatureisabove8oC.

在收貨蛋類的時候必須抽查蛋的新鮮度和溫度：將蛋殼敲開，用探針式食品溫度計(jì)檢測蛋溫，保證在8度或以下。拒收8度以上的產(chǎn)品。

",,,,,2.2,"Checkfreshnessandtemperatureofeggs;

在收貨蛋類的時候必須抽查蛋的新鮮度和溫度"

,2.3,"Checkforcolorandthefirmnessoftheyolk.

檢查是否有異味和蛋黃的硬度。",,,,,,cancel

,3.2,"Someplants,suchaswildmushrooms,maycarryharmfultoxins:purchaseonlyfromsupplierswhocanprovetheplantswereindividuallyinspected.

一些野菜，如野蘑菇可能帶有危害毒素：采購必須從正規(guī)供應(yīng)商獲得，其供應(yīng)商必須要保證每種野菜都得到檢查。

",,,,,3.2,"Someplants,suchaswildmushrooms,maycarryharmfultoxins:purchaseonlyfromapprovedsuppliers

一些野菜，如野生蘑菇可能帶有危害毒素：必須從正規(guī)供應(yīng)商處采購"

,3.3,"Allproducemustbethoroughlywashedinpotablewaterbeforeserving,reducingpossiblecontaminationbysoil-bornebacteriaorchemicalresiduefrompesticides.

所有產(chǎn)品在使用前必須用標(biāo)準(zhǔn)飲用水徹底清洗，以去除土壤可能帶來細(xì)菌或殘留在上面農(nóng)藥

",,,,,3.3,"Allproducemustbethoroughlywashedinpotablerunningwaterbeforeserving,reducingpossiblecontaminationbysoil-bornebacteriaorchemicalresidue

所有產(chǎn)品在使用前必須用流動水徹底清洗，以去除細(xì)菌或殘留農(nóng)藥。"

,4.2,"Meatcarcassesthatpassregulatoryinspectionbearastampidentifyingthemeatprocessingplantandanotherthatidentifiesthesafetyandwholesomenessoftheproduct.

合格的肉類帶有相關(guān)部門檢疫合格印章，這也是保證原材料的衛(wèi)生安全性。

",,,,,4.2,"Meatcarcassesproductsthatpassregulatoryinspectionreportshouldhavetestreportsissuedbyrelatedgovernmentdepartment,thefoodcountamountofreportmustbeinaccordancewithactualreceivedfoodcountamount(actualreceivedfoodamountcountlessthantheamountonreport)toensuresafetyoftherawfoodmaterials.

合格的肉類帶有相關(guān)部門檢疫報告并且與實(shí)際接收數(shù)量相符（接收數(shù)量小于報告數(shù)量），這也是保證原材料的衛(wèi)生安全性。"

,4.4,"Thedeliverytemperatureiscorrect,forexample,freshmeatisatorbelow8oCandfrozenmeatisatorbelow-12oC.

送來的肉類產(chǎn)品的溫度必須合適，不符合溫度范圍的產(chǎn)品不能簽收。新鮮的肉類產(chǎn)品必須冷藏在零上8度以下，冷凍在零下12度以下。

",,,,,4.4,"Thedeliverytemperaturemustbecorrect,forexample,temperatureoffreshmeatisatorbelow4oCandtemperatureoffrozenmeatisatorbelow-12oC.

送來的肉類產(chǎn)品的溫度必須合適，不符合溫度范圍的產(chǎn)品不能簽收。新鮮的肉類產(chǎn)品必須冷藏在4度以下，冷凍肉在零下12度以下。

"

,4.8,"Checkforaninspectionstampwhichinmostcountriesismandatoryformeats.

在很多國家，檢查是否帶有檢疫合格印章是一個強(qiáng)制要求。

",,,,,4.8,"Checkingquarantinechopofmeatsismandatory.

檢查肉類是否帶有檢疫印章是一個強(qiáng)制要求。

"

,5.2,"Rejectanymilkwithareceivingtemperatureabove8oC.

所有在8攝氏度或以上溫度的鮮奶不能收貨。

",,,,,5.2,"Rejectanymilkwithareceivingtemperatureabove10oC.

所有在10攝氏度或以上溫度的鮮奶不能收貨。

"

,,,,,,,6.2.3,"Cansinsaggedorswelledconditionshouldberejected

罐頭有凹陷或脹氣應(yīng)拒絕收貨"

,10.2.4,"Checktoensurethatchilledandfrozenfoodisreceivedatthecorrecttemperature,forexamplethatchilledproductsareatorbelow8oCandthatfrozenproductsarecolderthan-12oC.

檢查冷藏或冷凍食品是否保持在合適的溫度下。如冷藏在零上8度以下，冷凍在零下12度下

",,,,,10.2.4,"Checktoensurethatchilledandfrozenfoodisreceivedatthecorrecttemperature,forexamplethetemperatureofchilledproductsshallbeatorbelow4oCandthetemperatureoffrozenproductsshallbeatorbelow-12oC.

檢查冷藏或冷凍食品是否保持在合適的溫度下。如冷藏食品在4度以下，冷凍食品在零下12攝氏度下。"

,,,,,,,10.2.9,"Setupcleaning&sanitizefacilityinreceivingarea

收貨區(qū)域應(yīng)設(shè)立清潔消毒設(shè)施"

,,,,,,,10.2.10,"Setuphandwashstationinreceivingarea

收貨區(qū)域應(yīng)設(shè)立洗手設(shè)施"

,,,,,,,10.2.11,"Thefoodstuffshallbestoredawayfromgroundinreceivedareaduringreceipt

在收貨區(qū)域接收食品必須離地存放"

,,,,,,,10.2.12,"Checkbodytemperatureandhealthconditionoffooddeliverperson（Incasethatabnormalbodyconditionofdeliverypersonisfound）

檢查送貨人員體溫和健康狀況(收貨部員工發(fā)現(xiàn)送貨人員有身體異常才進(jìn)行檢查）"

,,,,,,,10.2.13,"CheckifChineselabelofimportfoodmeetswithoriginalpackagelabel

檢查進(jìn)口食品中文標(biāo)識是否與原包裝標(biāo)識相符

"

,,,,,,,10.2.14,"Forsomespecificfoodcategories,includingsiumeiandlomei,livepoultry/dressedpoultry/chilledpoultry,livewaterbirds,freshmeatorfrozenmeat,processedmeatandmeatproducts(suchasmeatballs,ham,sausage),andtheprefabricatedingredientsforpreparationoffrozenconfectionsinthedispensingmachine,thehotelmustkeepdetailrecordsofpurchasingdate,categories,quantity,sourcesofsupply,andthefinaldestination.

某特定食物類別，包括燒味和鹵味、活家禽／經(jīng)處理的家禽／冰鮮家禽、活水禽、鮮肉或冷藏肉類、經(jīng)加工的肉類和肉類制品(例如肉丸、火腿、香腸)，以及供調(diào)配分售機(jī)作配制冰凍甜點(diǎn)以便直接零售的預(yù)制配料，酒店必須把載有購入這些食物的日期、種類、數(shù)量、供應(yīng)來源或最終目的地等資料記錄."

,,,,,,,,,

,CP3,,,,,,,

,1.1,"Chilledfoodsarestoredatbetween0oCand5oCandtheirtemperaturearerecordedtwicedaily.

冷藏食品溫度必須控制在0-5度，每天檢查和記錄2次。",,,,,1.1,"Chilledhighriskfoodsmustbestoredat4oCorbelow.Thetemperatureshouldbecheckedandrecordedtwiceaday

高風(fēng)險食品冷藏溫度必須控制在4攝氏度以下。每天2次檢查和記錄溫度。

"

,,,,,,,1.4,"Thedatecodeoffoodinfridgesandfreezersmustbecheckedatleastonceeveryday.

每天必須至少一次檢查冰箱和冷凍庫里的食品日期。

"

,1.6,"Highriskfoodsarestoredunderotherfoodstoavoidtheriskofcross-contamination.

高風(fēng)險食物應(yīng)儲存在普通食品下邊來避免交叉污染。",,,,,1.6,"Highriskfoodsandotherfoodsshouldbestoredseparatelytoavoidtheriskofcross-contamination.

高風(fēng)險食物和普通食品應(yīng)分開存放避免交叉污染。"

,1.7,"Nonon-foodgradecontainersareusedtostorefoods.

不符合食品標(biāo)準(zhǔn)容器不可用于儲存食品。",,,,,1.7,"Non-foodgradecontainerscannotbeusedtostorefoods.

非食品級容器不可用于儲存食品。

"

,,,,,,,1.8,"PVCplasticwrapcovervegetableandfruitwhilePEplasticwrapcoveringmeatproducts,hotfoodandre-heatfoodinmicrowaveoven（HongKongNA）

PVC材質(zhì)保鮮膜包覆蔬菜水果；PE材質(zhì)保鮮膜包覆肉類食品、熱食品和在微波爐內(nèi)加熱使用（香港不適用）"

,1.8,"Drystoragetemperatureshallbebetween18-25°C,andhumidityshallbebetween50-60%,bothshallberecordedtwiceaday.

干貨儲藏溫濕度應(yīng)介于18-25°C，50-60%，溫/濕每天記錄各兩次",,,,,1.9,"Drystoragetemperatureshallbebelow25°C,andhumidityshallbebetween50-60%,bothshallberecordedtwiceaday.

干貨儲藏溫度應(yīng)低于25攝氏度，濕度應(yīng)在50-60%，溫/濕每天記錄各兩次。"

,1.9,"Chemicalsarenotstorednearfoodpreparationareas.

化學(xué)品不能儲存在食品加工區(qū)的附近。

",,,,,1.10,"Chemicalscannotbestorednearfoodpreparationareas.

化學(xué)品不能儲存在食品加工區(qū)。

"

,,,,,,,1.11,"Foodadditivemustbestoredandlockedindesignatedarea

食品添加劑必須上鎖保存在指定區(qū)域"

,5.3,"Metalcontainersmaycausecontaminationwhenfoodswithahighacidcontentsuchasfruits,tomatoes,orsauerkrautcomeincontactwiththem.Thefollowingequipmentcontainingthemetalsspecifiedshouldbeavoidedinfoodproduction,storage,andservice.

金屬容器可能產(chǎn)生交叉污染，尤其是用于高酸性食品如水果，西紅柿或德國泡菜等，那下面這些設(shè)備將避免在此類食品生產(chǎn)，儲存和服務(wù)總使用。

",,,,,5.3,"Metalcontainersmaycausecontaminationwhenfoodswithahighacidcontentsuchasorangejuice,pineapple,tomatoes,orsauerkrautcomeincontactwiththem.Thefollowingequipmentcontainingthemetalsspecifiedshouldbeavoidedinfoodproduction,storage,andservice.

金屬容器可能產(chǎn)生交叉污染，尤其是用于高酸性食品如橙汁、菠蘿、西紅柿或德國泡菜等，那下面這些設(shè)備將避免在此類食品生產(chǎn)，儲存和服務(wù)中使用。

"

,7.4.2,"Protectingsolidcutsofmeatsbycoveringinstorage,exceptforquartersorsidesofmeat,whichmaybehunguncoveredonclean,sanitizedhooksifnofoodproductsarestoredbeneath.

整塊的肉類必須密封儲存，除了風(fēng)干或分開部分為了自然熟成，而且掛鉤必須經(jīng)過消毒還要確保下面沒有存放其他食品）。",,,,,7.4.2,"Protectingsolidcutsofmeatsbycoveringinstorage.

整塊的肉類必須密封儲存。"

,8.2,"Chilledfoodsshouldbestoredatbetween0oCand5oC..(unlessotherwisespecifiedbylocallaws)

冷藏食品必須儲存在攝氏0-5度。（除非當(dāng)?shù)赜刑貏e法規(guī)））",,,,,8.2,"Chilledhighriskfoodsshouldbestoredat4oCorbelow.

冷藏高風(fēng)險食品必須儲存在4攝氏度或以下。

"

,9.3,"Foodsinrefrigeratedstorageshouldbeatleast15cmoffthefloorand5cmawayfromwallstoallowformaximumaircirculation.

在冷藏室的食品必須存放在離地面15公分以上，離墻面5公分，便于空氣流通。

",,,,,9.3,"Foodsinrefrigeratedstorageshouldbeatleast30cmoffthefloor5cmawayfromwalls，15cmfromceiling，30cmfromcondensertoallowformaximumaircirculation.

在冷藏室的食品必須存放在離地面30公分以上，離墻面5公分，離天花板15公分，離冷凝器30公分，便于空氣流通。"

,9.6,"Sidesandquartersofmeatshouldbehunguncoveredoncleansanitizedhookswithnootherfoodproductstoredunderneaththemeat.

用于懸掛大塊分切肉類掛鉤必須經(jīng)過消毒還要確保下面沒有存放其他食品。

",,,,,9.6,"Thecontainerusedforrawmeatstorageshouldbesanitizedwithnootherfoodproductstoredunderneaththemeat.

用于存放生肉的容器必須經(jīng)過消毒還要確保下面沒有存放其他食品。"

,10.3.7,"Storefrozenfoodstoallowformaximumaircirculationbetweenpackages.

存放冷凍食品時必須留出足夠通風(fēng)的空間。",,,,,10.3.7,"Foodsinchillingroomshouldbestoredatleast30cmoffthefloor,5cmawayfromwalls，15cmfromceiling，30cmfromCondensertoallowformaximumaircirculation.

在冷凍室的食品必須存放在離地面30公分以上，離墻面5公分，離天花板15公分，離冷凝器30公分，便于空氣流通"

,12.7,"Allfoodshouldbeonshelvesatleast5cmfromwallsand15cmfromthefloortoallowadequateaircirculationandtofacilitateessentialinspectionandcleaning.

食品貨架必須離墻至少5公分，離地15公分以確保不會被物質(zhì)污染，確保通風(fēng)以及便于檢查和清潔。",,,,,12.7,"Allfoodshouldbeonshelvesatleast30cmfromceiling5cmfromwallsand30cmfromthefloortoallowadequateaircirculationandtofacilitateessentialinspectionandcleaning.

食品貨架必須離墻至少5公分，離地30公分，離天花板30公分，以確保不會被物質(zhì)污染，確保通風(fēng)以及便于檢查和清潔。"

,12.11,"Shelvingshouldbeonwheelstofacilitatesanitizingandcleaning.

貨架應(yīng)該帶有輪子以便于清潔與消毒。",,,,,,cancel

,12.12,"Openwireshelvingunitsshouldbeused;theseallowanunobstructedviewofproductsandimproveaircirculation.

開放式的食品儲存架要便于通風(fēng)以及不遮擋視線。

",,,,,,cancel

,12.13,"Shelvesopeningonbothsidesforcentreaislelocationimprovespacemanagementandfacilitatestockrotation.

儲存架放置在走廊的兩邊，這樣便于節(jié)省儲存空間及有利譽(yù)食品流轉(zhuǎn)。

",,,,,,cancel

,13.4.1,"Theidealstoragetemperaturefordrygoodsis18oC-25oC.

干貨的理想儲存溫度是攝氏18-25度。",,,,,13.4.1,"Theidealstoragetemperaturefordrygoodsisbelow25oC.

干貨的理想儲存溫度是低于25攝氏度。"

,14.2.5,"Probeofthethermometersshallbecalibratedtoeverymonthbyusingthe‘icewatermethod’or‘boilingwatermethod’.Theaccuracyofthermometershouldbewithin±1°C.

探針溫度計(jì)每月應(yīng)使用“冰塊法”或“沸水法”校準(zhǔn)，精確至至±1°C。",,,,,14.2.5,"Probeofthethermometersshallbecalibratedtoeverymonthbyusingthe‘icewatermethod’and‘boilingwatermethod’.Theaccuracyofthermometershouldbewithin±1°C.

探針溫度計(jì)每月應(yīng)使用“冰塊法”和沸水法”校準(zhǔn)，精確至至±1°C"

,,,,,,,,,

,CP4,,,,,,,

,,"Therisksinherentindefrostingfoodaretheproliferationofbacteria,contaminationoffood,andlossofquality.Anymethodschosentothawfrozenfoodsmustaimtoeliminatetheserisks.

解凍食物時常見的風(fēng)險有，細(xì)菌的迅速繁殖，食物受污染，變質(zhì)等。必須選擇避免以上風(fēng)險的解凍方法。",,,,,,"Therisksinherentindefrostingfoodincludeproliferationofbacteria,contaminationanddeteriorationoffood.Anymethodschosentothawfrozenfoodsmustaimtoeliminatetheserisks.Hotelmustprohibitthawingfoodinroomtemperature.

解凍食物時常見的風(fēng)險有，細(xì)菌的迅速繁殖，食物受污染，變質(zhì)等。必須選擇避免以上風(fēng)險的解凍方法。酒店禁止在室溫下解凍食品"

,1.1.4,"Consumingthawedfoodwithin48hoursofdefrostingthemiscriticaltopreservingthesafetyandqualityofdefrostedfoods.

解凍后的食品必須在48小時內(nèi)使用完",,,,,1.1.4,"Thawedfooddefrostingunderrefrigerationat8oCintherefrigeratormustbeconsumedwithin48hoursafterdefrosting,thawedfoodunderrunningwatermustbeconsumedwithin12hoursafterdefrosting

8攝氏度以下冰箱內(nèi)解凍后的食品必須在48小時內(nèi)使用完，流水解凍后的食品必須在12小時內(nèi)使用完。"

,1.2.4,"Noin-housefreezingoffoodispermitted.

不可自己加工冷凍食品。",,,,,,cancel

,1.2.6,"Youshouldnotpurchasefrozenwholebirds,includingChristmasturkeysandpoultryofanytype,atanytimeoftheyear.Thereisnoguaranteethatfrozenbirdswillhavedefrostedthoroughlybeforecooking.

不應(yīng)該采購冷凍禽類包括火雞等。

",,,,,,cancel

,3.3,"Defrostingpartsshouldnotgetwarmerthan5°Cintheprocess.

解凍后食品的溫度不能高于攝氏5度以上。",,,,,3.3,"Afterdefrosting,theinternaltemperatureoffoodshouldnotgetwarmerthan4°C.

解凍后食品的內(nèi)部溫度不能高于4攝氏度以上。"

,3.5,"Useagoodwaterflow,strongenoughtowashofflooseparticlesofskinordirt.

解凍過程應(yīng)該使用流動水，以確保能清潔表面的污垢殘留。",,,,,3.5,"Runningwaterwithsufficientcurrentvelocityshallbemaintainedtoensurewashoffparticlesordirtonthesurface.

解凍過程應(yīng)該使用流動水并保持足夠流速，以確保能清潔表面的污垢殘留。"

,,"

",,,,,3.6,"Differentfoodcannotbethawinsamesinkatsametime

不同食品不能同時在一個水池中解凍"

,,,,,,,,,

,CP5,,,,,,,

,,,,,,,1.6,"Theuseoffoodadditiveshallcomplywithgovernmentregulations,andbekeptinrecord

確保使用符合法規(guī)要求的食品添加劑，并填寫使用記錄.

"

,,,,,,,2.8,"Eggsshouldbewashedwithpotablewaterbeforefoodpreparation.

雞蛋應(yīng)首先使用飲用水沖洗后再制作食品"

,4.1,"Preparationtakesplaceatroomtemperatureand,therefore,inthetemperaturedangerzone(TDZ,5oCto60oC).

準(zhǔn)備食物在室溫下，是處于溫度風(fēng)險區(qū)內(nèi)（5-60攝氏度之間）

",,,,,4.1,"Preparationtakesplaceatroomtemperatureand,therefore,inthetemperaturedangerzone(TDZ,4oCto60oC).

準(zhǔn)備食物在室溫下，是處于溫度風(fēng)險區(qū)內(nèi)（4-60攝氏度之間）

"

,5.2,"Duringpreparation,foodmaypassseveraltimesthroughthetemperaturedangerzone(TDZ,5oCto63oC)whenbacterialgrowthcanoccur.(5oCto63oC)

在準(zhǔn)備食物的過程中，食品可能多次停留在溫度風(fēng)險區(qū)內(nèi)（攝氏5度至63度）。",,,,,5.2,"Duringpreparation,foodmaypassseveraltimesthroughthetemperaturedangerzone(TDZ,5oCto60oC)whenbacterialgrowthcanoccur.(4oCto60oC)

在準(zhǔn)備食物的過程中，食品可能多次停留在溫度風(fēng)險區(qū)內(nèi)（4攝氏度至60攝氏度）"

,9.9,"Wash-handbasinsareforhandwashingonly,andshouldbeaccessibleandprovidedwithhotandcoldwater,liquidbactericidalsoap,andpapertowels.

洗手池只能洗手，必須帶有冷熱水，消毒洗手液和一次性紙巾。

",,,,,9.9,"Wash-handbasinsareforhandwashingonly,andshouldbeaccessibleandprovidedwithhotrunningwaterthatisat38oCorabove,liquidbactericidalsoap,andpapertowels.

洗手池只能洗手，必須帶有不低于38攝氏度的流動熱水，消毒洗手液和一次性紙巾"

,10.1.1,"Diffusersorpanelsshouldbeusedtoprotectalllighting.

燈具必須安裝燈罩",,,,,10.1.1,"Diffusersorpanelsshouldbeusedtoprotectalllightingoruseexplosion-proofbulb.

燈具必須安裝燈罩或使用防爆燈泡。

"

,10.4.1,"Foodhandlersshouldnotwearanyjewelryotherthanaplainbandring,orsleeper-typeearringsnotcontainingjewelstones.

食品從業(yè)人員在工作時間不能佩戴任何首飾。

",,,,,10.4.1,"Foodhandlersshouldnotwearanyjewelryotherthanaplainbandring,orsleeper-typeearringsnotcontainingjewelstones.

食品操作人員在工作時間不能佩戴任何首飾除了平圓的戒指?；蚺鍘Р昏倢毷亩?。

"

,11.2,"Allfoodhandlersshouldwearsuitable,cleanprotectiveclothingthatshouldbechangeddailyandmoreoftenifsoiled.

食品工作人員必須穿著工作制服，確保干凈，如有污漬必須馬上更換。",,,,,11.2,"Allfoodhandlersshouldwearsuitable,cleanprotectiveclothingthatshouldbechangeddailyandmoreoftenifsoiled.

食品工作人員必須穿著干凈的工作制服，如有污漬必須馬上更換。

"

,,,,,,,12.6.6,"Ready-to-eatfoodhandlerswashhandsevery30minutesandonceeveryhourforotherfoodhandlers

加工即食食品員工應(yīng)每30分鐘洗一次手，一般員工連續(xù)工作1小時應(yīng)洗手一次"

,16.3,"Equipmentmountedontablesorcounters,unlessportable,shouldbesealedtothetableorcounter,orelevatedonlegsatleast10cmlongtoalloweasycleaningoftheequipmentandsurroundingareas.

固定設(shè)備安裝在臺面除移動性的，應(yīng)該將接觸縫隙密封或帶有腳架，腳架應(yīng)該離桌面至少11公分便于清潔，消毒及保養(yǎng)。",,,,,16.3,"Equipmentmountedontablesorcounters,unlessportable,shouldbesealedtothetableorcounter,orelevatedonlegsatleast5cmlongtoalloweasycleaningoftheequipmentandsurroundingareas.

固定設(shè)備安裝在臺面除移動性的，應(yīng)該將接觸縫隙密封或帶有腳架，腳架應(yīng)該離桌面至少10公分便于清潔，消毒及保養(yǎng)。

"

,,,,,,,,,

,CP6,,,,,,,

,2.1,"Foodshouldbecookedtoaminimumcoretemperatureof75°Cforatleasttwominutes(unlessotherwisespecifiedbylocallaws).

食品內(nèi)部烹飪溫度應(yīng)該達(dá)到攝氏75度以上，至少達(dá)到2分鐘。",,,,,2.1,"Foodshouldbecookedtoaminimuminternaltemperatureof75°Cforatleast15second(unlessspecifiedbylocallaws).Beansfoodmustbecookedinboilingwateratleast10minutes.

食品內(nèi)部烹飪溫度應(yīng)該達(dá)到攝氏75度以上，至少達(dá)到15秒鐘，對于豆角類食品必須煮沸水中烹調(diào)至少達(dá)到10分鐘以上。"

,2.2,"ThecookingtemperatureshouldbemonitoredandrecordedusingtheCP-6CookingReheatingTemperatureForm.

烹飪溫度應(yīng)該檢測和記錄在CP-6中。",,,,,2.2,"ThecookingtemperatureshouldbemonitoredandrecordedusingtheCP-6CookingReheatingTemperatureForm.ForALacartrestaurants,theinternaltemperatureofcookedfoodshouldberandomlycheckedandkeptinrecord;Forlargebanquetandstaffcanteen,theinternaltemperatureofcookedfoodineverypotmustbemeasured,buttherecordisallowedtobefilledinrandomly.

烹飪溫度應(yīng)該進(jìn)行監(jiān)測和記錄在CP-6中。對于零點(diǎn)餐廳，每天抽查烹調(diào)食品中心溫度并填寫記錄；對于大型宴會和員工餐廳，烹調(diào)食品必須做到每鍋炒菜必須測量中心溫度，后隨機(jī)填寫記錄。

"

,7.3,"Onceitiscooked,servethefoodimmediatelyifpossible,ormaintainitabove63°Cuntilrequired.Ifthemeatisrequiredforcoldservice,coolitrapidlyandplaceitunderrefrigeration.Meatshouldneverbereheatedunlessaspartofacarefullycontrolledprocess.

煮熟后應(yīng)當(dāng)立即使用，或保持在攝氏63度環(huán)境中。如果食品是冷食，應(yīng)當(dāng)盡快在溫度控制下進(jìn)行冷藏。肉類不應(yīng)該加熱除非使用適當(dāng)?shù)臏囟瓤刂瞥绦颉?,,,,,7.3,"Onceitiscooked,servethefoodimmediatelyifpossible,ormaintainitabove63°Cuntilrequired.Ifthemeatisrequiredforcoldservice,coolitrapidlyandplaceitunderrefrigeration.Meatshouldneverbereheatedunlessaspartofacarefullycontrolledprocess.

煮熟后應(yīng)當(dāng)立即使用，或保持在63攝氏度環(huán)境中。如果食品是冷食，應(yīng)當(dāng)盡快在溫度控制下進(jìn)行冷藏。肉類不應(yīng)該加熱除非使用適當(dāng)?shù)臏囟瓤刂瞥绦?/p>

"

,,,,,,,,,

,CP7,,,,,,,

,3.2,"Servehotfoodimmediatelyafterpreparation,orholditatorabove63°Corcoolitasquicklyaspossibleandstoreitchilledat5°Candbelow.

熱菜應(yīng)當(dāng)在制備后直接服務(wù)，或保存在攝氏63度或以上，或盡快冷卻并保存在攝氏5度或以下。

",,,,,3.2,"Servehotfoodimmediatelyafterpreparation,orholditatorabove60°Corcoolitasquicklyaspossibleandstoreitchilledat4°Candbelow.

熱菜應(yīng)當(dāng)在制備后直接服務(wù)，或保存在60攝氏度或以上，或盡快冷卻并保存在攝氏4度或以下。

"

,3.3,"Duringeachserviceperiod,monitorandrecordtheoperatingtemperatureoffooddisplaycabinets(below5°C)andhotdisplayunitsareabove63°C.

在每個服務(wù)餐段，需監(jiān)測和記錄食物展示柜的運(yùn)行溫度（攝氏5度以下），熱柜溫度為攝氏63度以上。",,,,,3.3,"Duringeachserviceperiod,monitorandrecordtheoperatingtemperatureoffooddisplaycabinets(below4°C)andhotdisplayunitsareabove60°C.

在每個服務(wù)餐段，需監(jiān)測和記錄食物展示柜內(nèi)食品溫度（4攝氏度以下），熱柜內(nèi)食品溫度為60攝氏度以上。"

,5.3,"Donotallowpotentiallyhazardousfoodtoreachthetemperaturedangerzonerange(5°C-63°C)betweenproductionandservice.

不應(yīng)讓食物溫度在制作和服務(wù)過程中到達(dá)危險溫度區(qū)（5°C-63°C）。",,,,,5.3,"Donotallowpotentiallyhazardousfoodtoreachthetemperaturedangerzonerange(4°C-60°C)betweenproductionandservice.

不應(yīng)讓食物溫度在制作和服務(wù)過程中到達(dá)危險溫度區(qū)（4°C-60°C）。

"

,6.1,"Theholdingequipmentusedtodisplayfoodforserviceshouldmaintaincoldfoodat5°Corbelowandhotfoodat63°Corabove.Foodondisplayshouldnotbeallowedtoreachthetemperaturedangerzone.

展示食物的存儲設(shè)備應(yīng)能維持冷食在攝氏5度或以下，熱食在攝氏63度或以上。展示中的食物不允許到達(dá)危險溫度區(qū)。

",,,,,6.1,"Theholdingequipmentusedtodisplayfoodforserviceshouldmaintainthetemperatureofcoldfoodatorbelow4°Candthatofhotfoodatorabove60°C.Foodondisplayshouldnotbeallowedtoreachthetemperaturedangerzone.

展示食物的存儲設(shè)備應(yīng)能維持冷食在4攝氏度或以下，熱食在60攝氏度或以上。展示中的食物不允許到達(dá)危險溫度區(qū)。

"

,6.2,"Reheathotfoodto75°Cforatleast2minutesbeforeplacingitondisplay.

重新加熱的熱食在展示前應(yīng)加溫到攝氏75度，保持至少2分鐘

",,,,,6.2,"Reheathotfoodto75°Cforatleast15secondsbeforeplacingitondisplay.

重新加熱的熱食在展示前應(yīng)加溫到75攝氏度，保持至15秒。"

,7.5.2,"Hotfoodshouldbebroughttothedisplayareainahotstate,thatisabove63°Candkeptatthattemperatureafterwards.

熱食應(yīng)在熱的狀態(tài)下帶進(jìn)展示區(qū)，其溫度應(yīng)為攝氏63度以上，隨后也保持在此溫度以上。

",,,,,7.5.2,"Hotfoodshouldbebroughttothedisplayareainahotstate,withtemperatureabove60°Candbekeptatthattemperatureafterwards.

熱食應(yīng)在熱的狀態(tài)下帶進(jìn)展示區(qū)，其溫度應(yīng)為60攝氏度以上，隨后也保持在此溫度以上。

"

,9.5,"Storeice-dispensingutensilsbetweenuseinicescoopholdersthatareclean,dry,andself-draining,orcontainsanitizerthatischangedatleastoncepershift.

在使用中應(yīng)把分取工具放在冰鏟槽中，冰鏟槽應(yīng)保持干凈、干燥，能自動排水，或內(nèi)有至少每批更換一次的消毒液。

",,,,,9.5,"Storeice-dispensingutensilsbetweenuseinicescoopholdersthatareclean,dry,andself-draining,orcontainsanitizerthatischangedatleast4hours.

在使用中應(yīng)把分取工具放在冰鏟槽中，冰鏟槽應(yīng)保持干凈、干燥，能自動排水，或內(nèi)有至少每4小時更換一次的消毒液。"

,10.2,"Microbialtestingofanindependentandaccreditedlaboratoryshallbeundertakensemi-annuallyforstandardplatecount;coliforms;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，包括：標(biāo)準(zhǔn)平板計(jì)數(shù)、大腸菌群、大腸桿菌、沙門氏菌、葡萄狀球菌和李斯特氏桿菌。",,,,,10.2,"Microbialtestingshouldbecarriedoutbyanindependentandaccreditedlaboratorysemi-annually,thetestingitemsincludestandardplatecount;coliforms;Escherichiacoli;salmonella;Shigella，staphylococcusandlisteria.Insummer,seafoodtestingVibrioparahemolyticus

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，包括：標(biāo)準(zhǔn)平板計(jì)數(shù)、大腸菌群、大腸桿菌、沙門氏菌、葡萄狀球菌、志賀氏菌和李斯特氏桿菌。夏季海鮮檢查副溶血性弧菌。"

,10.3.4,"Holdeachsampleforsevendaysinafreezer.

將樣品在冷凍庫中保存7天。",,,,,10.3.4,"Holdeachsamplefortwodaysinachillier.

將樣品在冷藏庫中保存2天."

,,,,,,,,,

,CP8,,,,,,,

,2.1,"Foodsshouldbecooledto<21℃withintwohoursandto<5℃withinfourhours.Foodsshallbelabeledtoreflectthetimeofcommencementofcoolingprocess.(unlessspecifiedbylocallaws).

食物應(yīng)當(dāng)在2小時內(nèi)冷卻到攝氏21度以下，4小時內(nèi)冷卻到攝氏5度以下。食品應(yīng)標(biāo)上日期，說明冷卻過程開始的時間。（除非當(dāng)?shù)胤ㄒ?guī)另做要求）。

",,,,,2.1,"Foodsshouldbecooledto<20℃withintwohoursandto<4℃withinfourhours.Foodsshallbelabeledtoreflectthetimeofcommencementofcoolingprocess.(unlessspecifiedbylocallaws).

食物應(yīng)當(dāng)在2小時內(nèi)冷卻到攝氏20度以下，4小時內(nèi)冷卻到攝氏4度以下。食品應(yīng)標(biāo)上日期，說明冷卻過程開始的時間。（除非當(dāng)?shù)胤ㄒ?guī)另做要求）。

"

,3.1,"Cookedfoodstoberefrigeratedandstoredforfutureuseshouldbecooledasquicklyaspossibleafterthefinalheatprocessingstageorthefinalpreparationstage,toaninternaltemperatureof4°Ctoavoidbacterialgrowth.

對于烹飪好的需冷藏儲存供后續(xù)使用的食品，在最后加熱階段或最后制備階段完成后，應(yīng)當(dāng)盡可能的快速冷卻，使其內(nèi)部溫度到攝氏4度以避免細(xì)菌繁殖。",,,,,3.1,"Cookedfoodstoberefrigeratedandstoredforfutureuseshouldbecooledasquicklyaspossibleafterthefinalheatprocessingstageorthefinalpreparationstage,toaninternaltemperatureof4°Ctoavoidbacterialgrowth.

對于烹飪好的需冷藏儲存供后續(xù)使用的食品，在最后加熱階段或最后制備階段完成后，應(yīng)當(dāng)盡可能的快速冷卻，使其內(nèi)部溫度到攝氏4度以避免細(xì)菌繁殖。"

,3.2,"Iffoodisnotcooledto5°Cwithin4hours,correctiveactionshouldbetaken:Reheatthefoodto75°Cforatleast15seconds

如果在4小時內(nèi)食品沒有被冷卻到攝氏20度，則應(yīng)采取糾正措施：把食物重新加熱到攝氏75度，保持至少15秒。",,,,,3.2,"Iffoodisnotcooledto20°Cwithin2hours,correctiveactionshouldbetaken:Reheatthefoodto75°Cforatleast15seconds

如果在2小時內(nèi)食品沒有被冷卻到攝氏20度，則應(yīng)采取糾正措施：把食物重新加熱到攝氏75度，保持至少15秒。"

,3.4,"Foodstobefrozenshouldbefrozento-5°Candinthefirst90minutesachieving41°F(5°C).

需要冷凍的食物應(yīng)再降溫到攝氏-5度，并在90分鐘內(nèi)先冷卻到5度以內(nèi)。

",,,,,3.4,"Foodstobefrozenshouldbefrozento-5°Candinthefirst90minutesachieving41°F(4°C).

需要冷凍的食物應(yīng)再降溫到攝氏-5度，

并在90分鐘內(nèi)先冷卻到4度以內(nèi)。

"

,4.4,"Itisveryimportanttoreducefoodtemperaturestobelow5°Cassoonaspossibleaftercookingifthefoodisnotforimmediateconsumptionorhotholding.Youshouldtakethefoodthroughthe'dangerzone',thatis,60°Cdownto5°C,asquicklyaspossible,topreventthemultiplicationofharmfulbacteria.

如果食物不需立即提供消費(fèi)或熱保溫，將食物盡可能快的降溫到攝氏5度以下是非常重要的。盡快使食物通過溫度危險區(qū)，即60攝氏度到5攝氏度之間，可以防止有害細(xì)菌的繁殖。

",,,,,4.4,"Itisveryimportanttoreducefoodtemperaturestobelow4°Cassoonaspossibleaftercookingifthefoodisnotforimmediateconsumptionorhotholding.Youshouldtakethefoodthroughthe'dangerzone',thatis,60°Cdownto4°C,asquicklyaspossible,topreventthemultiplicationofharmfulbacteria.

如果食物不需立即提供消費(fèi)或熱保溫，將食物盡可能快的降溫到攝氏4度以下是非常重要的。盡快使食物通過溫度危險區(qū)，即60攝氏度到4攝氏度之間，可以防止有害細(xì)菌的繁殖。

"

,4.4.3,"Airtightcontainerscanbehazardousandcreatefavorablegrowthconditionsforanaerobicmicrobesduringcooling;ensurecoversareloosefittingorslightlyajaruntilthetemperatureis4°Corbelow.

在冷卻時，密封容器是危險的，它給厭氧菌制造了一個良好的繁殖條件。應(yīng)把蓋子擰松或微開，直到溫度下降到攝氏5度或以下。

",,,,,4.4.3,"Airtightcontainerscanbehazardousandcreatefavorablegrowthconditionsforanaerobicmicrobesduringcooling;ensurecoversareloosefittingorslightlyajaruntilthetemperatureis4°Corbelow.

在冷卻時，密封容器是危險的，它給厭氧菌制造了一個良好的繁殖條件。應(yīng)把蓋子擰松或微開，直到溫度下降到攝氏4度或以下。

"

,,,,,,,,,

,CP9,,,,,,,

,2.4.4,"Whenreheatingfood,makesureitreachesacoretemperatureabove75°Cforatleast2minutes.

再加熱食物時，要確保中心溫度達(dá)到攝氏75度以上，保持至少2分鐘。",,,,,2.4.4,"Whenreheatingfood,makesureitreachesacoretemperatureabove75°Cforatleast15secondsandatleast2minutesformicrowavereheating.

再加熱食物時，要確保中心溫度達(dá)到75攝氏度以上，保持至少15秒,微波爐加熱至少2分鐘.。"

,2.4.7,"Servethefoodimmediatelyormaintainitabove63°Candserveatassoonaspossible.

盡快上菜，或?qū)⒉似繁卦跀z氏63度以上。",,,,,2.4.7,"Servethefoodimmediatelyormaintainitabove63°Candserveatassoonaspossible.

盡快上菜，或?qū)⒉似繁卦?0攝氏度以上。"

,,,,,,,,,

,CP10,,,,,,,

,1.4,"Highriskfoodscanonlybeheldforamaximumoftwohoursattemperaturesbetween5°Cand63°C,aftertwohourstheymustbediscarded.

高風(fēng)險食品只可在溫度5°C-63°C區(qū)間，保持2小時之后應(yīng)該處理掉。",,,,,1.4,"Highriskfoodscanonlybeheldforamaximumoftwohoursattemperaturesbetween4°Cand60°C,aftertwohours,theymustbediscarded.

高風(fēng)險食品只可在溫度4°C-60°C區(qū)間，保持2小時之后應(yīng)該丟棄。"

,2.1,"Foodthatisforserviceorondisplayforsaleandwhichhasbeencookedorreheatedshouldbekepthotatatemperatureabove63°C.

加熱或烹飪后的食品應(yīng)該保持在攝氏63度或以上。

",,,,,2.1,"Foodforserviceorondisplayforsaleandwhichhasbeencookedorreheatedshouldbekepthotatatemperatureatorabove630°C.

加熱或烹飪后的食品應(yīng)該保持在60攝氏度或以上。"

,3.6,"ThelifeofafoodheldattheTDZis2hours.The2-hourrule