2022年医院食堂卫生管理制度 .pdf

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1、焦作市第二人民医院食堂卫生管理制度 食品卫生法有关规定，制定卫生制度：贯彻执行“食品卫生法”，实行卫生五四制。生熟食品及刀、案、容器分开，放入冰箱的熟食品盖好，无交叉污染。各种蔬菜等食品必须清洗干净，先洗后切，防止食物营养成分流失，餐具每天必须进行高温灭菌消毒。人员要养成良好的卫生习惯，做到“四勤”：勤洗澡、勤换衣服、勤理发、勤剪指甲。工作衣帽整洁，定期健康查体，无传染性疾病，不穿工作服上厕所。分发前要洗手，一律使用食品夹，饭时不吸烟，不随地吐痰，不面对食品咳嗽、打喷嚏。、不变质、不洁食品。无食物中毒。、经常保持室内外清洁卫生，每日一小扫，每周一大扫。食品原料采购索证制度?采购员采购食品（包括

2、食品成品、原料及食品添加剂、食品容器和包装材料、食品用工具和设备），要按照国家有关规定向供方索取产品的检验合格证和化验单，同时注意检查核对。合格证明中记载的产品名称、生产日期、批号等必须与产品相符，不得涂改、伪造。?所索取的检验合格证明由采购部门妥善保存，以备查验。?不得采购腐败变质、掺杂掺假、发霉生虫、有毒有害、质量不新鲜的食品及原料，以及无产地、无厂名、无生产日期和保质期或标识不清以及超过保质期限的食品。?四、不得采购无卫生许可证的食品生产经营者供给的食品。?验收员在验收食品时，要检查所收购食品有无检验合格证明，并做好记录。库房管理仓库内要定期清扫，保持仓库、货架清洁卫生，经常开窗或机械通

3、风设备通风，保持干燥。?主食、副食分库房存放，食品与非食品不能混放，离墙垫高，防止受潮霉变。食品仓库内不得存放有毒有害物品，不得存放个人物品和杂物。?做好食品数量、质量合格证明或检疫证明的检查验收工作。腐烂变质、发霉生虫、有毒有害、掺杂掺假、质量不新鲜的食品，无卫生许可证的生产经营者提供的食品，未索证的食品不得验收入库。?四、做好食品数量、质量入库登记，做好先进先出，易坏先用。食品按类别、品种分架，隔墙、离地整齐摆放，散装食品及原料储存容器加盖密封，同时经常检查，防止霉变。?肉类、水产品、禽蛋等易腐食品应分别冷藏储存贴有明显标识。生食品、熟食品、半成品分柜存放，杜绝生熟混放。?冷冻设备定期化霜

4、，保持霜薄（不超过1cm）、气足。?经常检查食品质量，及时发现和处理变质、超过保质期限的食品。?做好防鼠、防蝇、防蟑螂工作不得在仓库内抽烟。?食堂人员卫生知识培训制度人员卫生知识培训的时间与健康检查的时间同期进行，并且每年复训一次，培训合格方可上岗。除了卫生部门有组织的培训以外，根据本单位的实际情况和季节特点不定期地对食堂工作人员进行卫生知识培训。卫生知识培训必须作为长期的基础性工作来抓，做到经常性培训与重点培训相结合，从而不断提高从业人员的卫生意识。冰箱化霜、消毒制度、冰箱卫生、消毒、化霜有专人管理操作；专管人员每日须查看冰箱运转情况及温度是否正常并及时做好记录；半月进行化霜、清洗、消毒一次

5、，消毒操作程序如下：文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4

6、T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档

7、编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3

8、O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3

9、P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ

10、6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U

11、5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4进行彻底化霜，清除冰霜；用洗洁精将冰箱内外彻底擦拭，清除污垢；再用清水擦洗干净；最后用含氯消毒液擦洗一次。食堂卫生检查制度为保证食品卫生，防止“病从

12、口入”，保障身体健康，根据食品卫生法有关规定，制定卫生制度：要成立食品卫生领导小组，食品卫生有专人管理和负责。卫生许可证应悬挂于醒目处，人员应体检、培训合格后，持有效的健康证方可上岗。人员每年体检一次，凡患有传染病都不得参加接触食品工作。工作人员上班时应穿戴整洁的工作衣帽，并保持个人卫生。做好食堂内外环境卫生，做到每餐一打扫，每天一清洗。食用工具每天用后应洗净，保持洁净，食（用）具做到“一刮、二洗、三过清、四消毒、五保洁。”不购进、不加工、不出售腐烂变质、有毒、有害、超过保质期的食物。生、熟食品、成品、半成品的加工和存放要有明显标记，分类存放，不得混放。搞好操作间卫生，冷菜配餐所用工具必须专用

13、，并有明显标志。保持仓库整洁，食品应做到有分类、有标志，离地离墙保管。食堂要有防蝇、防鼠等措施，严防生物污染。及时处理好垃圾，垃圾桶应有盖和标记，搞好“三防”工作。要求食堂管理人员每日自查一次，管理领导小组每月检查次，发现问题及时文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10

14、 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2

15、Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9

16、 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P

17、9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V

18、4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:

19、CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C

20、9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4上报和处理。一、餐厅为顾客提供的每餐、每样食品都必需由专人负责留样。二、餐厅每餐、每样食品必须按要求超过100g,分别盛放在己消毒的餐具中。部分食品还要带些汤汁。三、留样食品取样后,必须立即放入完好的食品罩内,以免被污染。四、等留样食品冷却后,用保鲜膜密封好（或加盖）,并在外面标明留样时间、品名、留样人。五、食品留样在密封好、贴好标签后,必须立即存入专用留样冰箱内。六、用于留样的容器必须满足消毒、无菌要求。七、每餐必须作好留样记录:留样时间、食品名称、留样人,便于日后备查。八、留样食品必须保留48 小时,时间超过后方可倒掉。九、留样

21、冰箱为专用设备,留样冰箱内严禁存放与留样食品无关的其它食品。十、餐厅卫生管理理员要每天督促相关人员做好留样工作。保障食品工作的管理办法一、严格执行食品卫生法和食品“五四制”，提高全体人员对食品安全的认识，把预防食物中毒，放在工作首位，当做重中之重来抓。二、严把食品卫生关：做到生熟分开，把好采购、验收、加工、出售四过关，发现腐烂、伪劣、异味、立即停止出售，马上处理。三、为保障食品安全，主要食品一律实行定点供应，确保原料质量。四、严格餐具消毒：坚持一刷、二冲、三洗、四消毒，采取蒸汽和消毒柜两种办法，保障就餐人员的健康。文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8

22、V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码

23、:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2

24、C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P1

25、0 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J

26、2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E

27、9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10

28、P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4五、每年定期对从业人员进行健康体检，没有健康证不准上岗。如发现传染病者立即调离，并定期检查个人卫生，保持工作服清洁。保证病人就餐的具体措施为配合病人治疗，使病人吃上可口的饭菜，病人早日得到康复，伙食科采取各种方法，满足病人不同的疾病饮食需求，特制定

29、以下措施：一、全体工作人员树立全心全意为病人服务的思想，端正服务态度，时刻牢记“一切为了病人，一切方便病人”是我们的服务宗旨。二、不定期深入临床科室，通过召开座谈会和病人直接交谈等形式，征求病人意见和建议，不断改进我们的工作。三、保证食品卫生，杜绝腐烂变质食物，让病人吃得放心，保持餐厅和后厨环境卫生清洁，为病人提供一个舒适的就餐环境。四、伙食科有营养食堂、小餐厅，快餐厅设在住院部和门诊楼前，为病人提供方便。五、不断提高质量，增加花色品种，根据病人的口味进行加工，病人的满意就是我们的工作准则。六、伙食科向住院患者，提供治疗饮食和营养餐，并免费送餐到病房。七、坚持到病房向病人介绍佳品菜肴，让病人选

30、择，并实施一日三餐免费订餐和送餐服务。八、提供来料免费加工服务。10 文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G

31、3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 H

32、J6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3

33、U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 Z

34、Z10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F

35、4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文

36、档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP

37、3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G

38、3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 H

39、J6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3

40、U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 Z

41、Z10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F

42、4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4文档编码:CP3O2C9G3P10 HJ6J2Q3U5E9 ZZ10P9F4T8V4