Accor LUB GHP Manual Template 良好操作卫生规范.doc

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1、Manual 手册名称：餐饮业良好卫生操作规范Good Hygiene Practice Manual（GHP）Document No文件编号：Revision No修订号： 1.0Effective Date 生效日期：2015年8月1日Page No页码： 47 of 48Prepared by准备人：卫生经理Date 日期：2015年8月1日Approved by批准人：总经理Date 日期：2015年8月1日2015Accor Luxury & Upscale Brands雅高奢华高档酒店品牌Food Safety Management SystemGHP 食品安全管理体系良好操作卫生

2、规范Version 1.0目录 CONTENTS1.范围 Scope of Application32.规范性引用文件Reference Materials33.术语与定义Definitions43.1食品Food43.2食品处理区Food Processing Area53.3非食品处理区Non-food processing area73.4就餐场所Dining Place73.5中心温度Core Temperature73.6冷藏Chilling73.7冷冻Freezing83.8清洗Cleaning83.9消毒（参照消毒管理办法）Disinfection( refer to disfi

3、nction standard)83.10交叉污染Cross contamination84加工经营环境Processing and business environment84.1设计审查Design review84.2选址Site selection95设计、设施、设备及工用具Design, facilities, equipments and tools95.1设计Design95.2设施Facilities205.2.1洗手消毒设施Hand-washing Disinfection Facilities205.3设备及工用具Facilities and tools265.3.1结构设

4、计Design266机构与人员Management Organization and Personnel276.1机构与职责Organization and responsibility276.2人员与资格Personnel and qualification296.3教育与培训Education and training297卫生管理Hygiene Management307.1卫生制度Hygiene System307.2环境卫生管理Environmental Sanitary Management317.3加工操作场所及设备设施管理Management on location and f

5、acility317.4个人卫生管理Personal hygiene management327.5工作服管理Work clothes management337.6健康管理Health Management347.7清洗和消毒管理Cleaning and sterilization347.8除虫灭害管理Insect control management347.9有毒有害物管理 poisoning Chemical Management357.10污水污物管理Wastewater management358加工操作过程管理Processing management368.1加工操作规程的制定与

6、执行Formulation and implementation of processing standard368.2原料采购、运输与贮存Purchasing, Transportation and Acceptance of Raw Materials368.3粗加工Rough processing378.4切配Cutting and preparing388.5烹调加工Cooking388.6凉菜配制（包括熟食制作）Cold dish preparation (including cooked food)398.7裱花操作Decoration Operation408.8现榨果汁、蔬菜汁

7、和果盘制作Freshly squeezed drink and fruit plate418.9点心加工Dessert Making418.10烧烤加工Barbecue Processing428.11食品再加热Reheating428.12生食深海水产品加工Uncooked marine products processing438.13备餐Meal-preparing438.14供餐Meal-supplying438.15送餐Food delivery448.16工用具、容器、餐饮具的清洗、消毒、保洁 Cleaning, Disinfecting and Clean-keeping of

8、Catering tools, containers and utensils449品质管理Quality Management459.1原材料品质管理Raw material quality management459.2加工过程品质管理Quality management of processing469.3留样管理Reserved sample management479.4记录管理Record management479.5投诉管理Complaint management481. 范围 Scope of Application本规范规定了酒店在原料采购、加工操作、供餐等过程中，关于人员

9、、建筑、设施、设备、工用具等的设置以及卫生、加工及品质管理等方面应达到的标准、良好条件或要求。本规范适用于酒店所有餐饮经营场所。The Good Manufacturing Practice Manual (the Manual) specifies the requirements and standards that hotels should comply with, concerning personnel, infrastructures, facilities, installation of equipment and tools, as well as hygiene, pro

10、cessing, quality management during raw materials purchasing, food processing, operation, and food service stage.The Manual is applicable to all the hotel brands under Wanda Group.2. 规范性引用文件Reference Materials下列文件中的条款通过本标准的引用而成为本标准的条款。凡是注日期的引用文件，其随后的修改单（不包括勘误的内容）或修订版本均不适用本标准，然而，鼓励根据本标准达成协议的各方研究是否可使用这

11、些文件的最新版本。凡是不注日期的引用文件，其最新版本适用于本标准。The provisions cited from the following documents are integral part of this Manual. For dated reference documents, its subsequent amendments (excluding corrections) or revisions are not applicable for this Manual, however, we encourage the parties involved in the agr

12、eements based on this Manual to discuss the possibility of the use of latest version of these documents. For undated reference documents, the latest versions apply to this Manual.中华人民共和国食品安全法 China Food Safety LawGB 14881-2013 食品安全国家标准 食品生产企业通用卫生规范 国家食品药品监督管理局餐饮服务食品安全操作规范The Food and Beverage Servic

13、e Food Safety Practices issued by State Food and Drug AdministrationJGJ64 饮食建筑设计规范Code for Design of Dietetic BuildingsGB2760 食品添加剂使用卫生标准Hygiene Standard on Food AdditivesGB5749 生活饮用水卫生标准Sanitary for Drinking WaterGB14934 食饮具消毒卫生标准Hygienic Standard for Disinfection of Dinner and Drinking setGB7718食品

14、标签通用标准General Standard for Food Labeling卫生部、工商总局、环保总局、建设部食品生产经营单位废弃食用油脂管理的规定Regulations for waste edible oil management produced in food production units issued by the Ministry of Health, State Administration of Industry and Commerce, State Administration of Environmental Protection and the Ministry

15、 of Construction3. 术语与定义Definitions本标准采用下列术语和定义。Definitions of common terms contained in this Manual are listed as follows:1231231233.1 食品Food指各种供人食用或者饮用的成品和原料以及按照传统既是食品又是药品的物品，但是不包括以治疗为目的的物品。Refer to the finished products and raw materials provided for people to eat or drink, as well as the product

16、s traditionally regarded as both food and medicine, but the items used for therapeutic purposes are not included.原料Raw material指供进一步烹饪加工制作食品所用的一切可食用的物质和材料。Refer to all edible substances and materials used for further food processing, production and cooking.半成品Semi-finished products指食品原料经初步或部分加工后，尚需进

17、一步加工制作的食品或原料。Refer to the intermediate food or raw materials that require further processing after preliminary or partial processing.成品Finished products指经过加工制成的或待出售的可直接食用的食品。Refer to the food for sale or the food that could be consumed directly after processing凉菜Cold Dish又称冷荤、冷菜、熟食、卤味等，指对经过烹制成熟或者腌渍入

18、味后的食品进行简单制作并装盘，一般无需加热即可食用的菜肴。Also known as cold buffet, cold appetizers, cooked food, Lo Mei (braised food), refer to the food that has been maturely cooked or pickled, then dished up after simple processing, generally can be eaten without heating.生食深海水产品Raw seafood指不经过加热处理即供食用的生长于深海的鱼类、贝壳类、头足类等水产品。

19、Refer to the edible raw seafood that is not heat-treated, including fish, shellfish, and cephalopods etc.裱花蛋糕Decorative cake指在以粮、糖、油、蛋为主要原料经焙烤加工而成的糕点胚表面，裱以奶油、植物鲜奶等而制成的糕点食品。Refer to the food with the cake embryo with grain, sugar, edible oil and eggs as main raw materials through braking and its surf

20、ace decorated with cream or vegetable cream.鲜榨果蔬饮料Freshly squeezed fruit and vegetable juice指以水果或蔬菜为原料，以压榨等机械方法加工所得的新鲜水果或蔬菜汁。Refer to the beverage of non-prepackaged fruit and vegetable juice as the main raw materials for direct drink by consumers through squeezing and other methods生食鲜水果蔬菜Uncooked f

21、resh fruits and vegetables指经过清洗或消毒后即供食用的新鲜水果和蔬菜。Refer to the fresh fruits and vegetables which are ready to eat after cleaning and sterilization3.2 食品处理区Food Processing Area高危操作区High Risk Area指各类专间、备餐场所等清洁度要求最高的操作场所。Refer to the operating place requires highest level of cleanliness, including variou

22、s types of special rooms and meal preparation area.专间Special Room指处理或短时间存放直接入口食品的专用操作间，包括冷拼间（水果间，生食水产品间和凉菜间），裱花间，配餐间、送餐分装间等。Refer to the special operating room dedicated to the processing or short-term storage of edible food, including cold dish room (fruit room, raw seafood room and chilled dish ro

23、om), dish-decorating room, cutting and portioning room, meal preparing and supplying room.备餐场所Meal preparation area指成品的整理、分发及暂时置放的专用场所。Refer to the special area for the arrangement, distribution and temporary storage of finished products准清洁操作区Quasi-clean operating area指烹调等清洁度要求次于高危操作区的操作场所。Refer to

24、any operating area with the cleaning requirements inferior to those of the high risk area烹调场所Cooking premises指对经过粗加工、切配的半成品菜肴，加以调料进行煎、炒、炸、焖、煮、烤、烘、蒸及其他热加工的操作场所。Refer to the operational place for frying, simmering, cooking, braking, roasting and steaming and other heat processing of semi-finished food

25、 products after rough processing, cutting and portioning.一般操作区General operating area指原料半成品储存、粗加工、切配及餐用具清洗消毒场所等。Refer to any place used for semi-finished products storage, food rough processing, food cutting & portioning, and tableware cleaning and disinfection.粗加工场所Rough processing area指对食品原料进行挑拣、清洗

26、、剔除不可食部分等过程的加工场所。Refer to the processing area where food raw materials are picked, cleaned and the inedible parts are removed.切配场所Cutting & portioning place指把经过粗加工的食品分别按照菜肴要求洗、切、称量、拼配为菜肴半成品的加工场所。Refer to any area designed to wash, cut, weigh, portion the food that has been roughly processed, for sem

27、i-finished dishes based on the requirements of recipe.餐用具清洗消毒场所Cleaning and disinfection place for catering tools指对餐饮具和接触直接入口食品的工用具、容器进行清洗、消毒的操作场所。Refer to the place where tableware, utensils, tools and containers that contact directly with the food for human consumption are cleaned and sterilized.3

28、.3 非食品处理区Non-food processing area指检验室、办公室、员工厕所、非食品库房等非直接处理食品的区域。Refer to any area where no food is directly processed, including laboratory, office, staff restroom and non-food warehouse etc3.4 就餐场所Dining Place指供消费者就餐的场所，包括餐厅大堂和包房等，不包括供就餐者专用的厕所及洗手设施、门厅、大堂休息厅、菜肴展示台(区域)、歌舞台、包房过道等与就餐无关的场所。Refer to the

29、special dining venue for diners, such as restaurant lobby and private rooms etc, excluding such supporting repast places as the restroom and hand washing facilities for diners, hallway, lobby lounge, dishes showcase (display area), dance station, private rooms aisle and other places that has nothing

30、 to do with dining.3.5 中心温度Core Temperature指块状或有容器存放的液态食品或食品原料的中心部位的温度。Refer to the temperature in the center part of massive food or food raw materials, or that of liquid food or food raw materials in containers3.6 冷藏Chilling指为保鲜和防腐的需要，将食品置于0以上较低温度条件下贮存的过程，冷藏的温度一般在05之间。Refer to the process in which

31、 the food is stored under a lower temperature to retain freshness and to prevent corrosion. The preferred chilling temperature is generally between 0 C 5 C.3.7 冷冻Freezing指将食品或原料置于-18以下，以保持冰冻状态的贮存过程Refer to the process in which the temperature of food or raw material is reduced below -18 in order to

32、maintain the frozen state during storage. 3.8 清洗Cleaning指去除尘土、残屑、污物或其他可能污染食品的不良物质的处理操作。Refer to operation that makes food free from dirt, dust, food residues and all other harmful foreign materials that may cause food contamination3.9 消毒（参照消毒管理办法）Disinfection( refer to disinfection standard)指通过物理的方法

33、或符合食品卫生要求的化学方法，杀灭或清除病原微生物的操作过程。Refer to the application of physical and / or chemical means that comply with food hygiene requirements to destroy micro-organisms including all pathogens3.10 交叉污染Cross contamination指通过生的食品、食品加工者和食品加工环境把生物的、化学的污染物转移到食品的过程。Refer to the transfer of microbiological or che

34、mical contaminants from raw food, food handler or food premises to another food.4 加工经营环境Processing and business environment44.1 设计评审Design review4.1.1 酒店在新建、扩建、改建工程的选址和设计中有关食品卫生部分均应按本规范和其它卫生管理办法、卫生规范的有关规定,进行设计和施工。The site selection and every project concerning food hygiene under construction, expans

35、ion or reconstruction shall be designed and constructed according to this Manual and relevant provisions of other hygiene regulations and standards.4.1.2 酒店应将选址情况及其他有关材料（选址地地形图，建筑项目总平面布置图、剖面图、立面图、各功能间布局图、加工经营范围、各类食品加工流程及其他有关资料等），报当地卫生行政部门，按建设项目预防性卫生监督规定和程序报批。According to the preventive health superv

36、ision requirements and procedures for construction project, the hotel should submit the selected site address together with related materials to the local Health Administrative Departments for approval, including topographic map, general layout, sectional drawing, elevation drawing, layout of all fu

37、nction rooms, business scope, process flow and other relevant information, etc.4.2 选址Site selection4.24.2.1 酒店建筑的选址必须符合当地城市规划要求，选择群众使用方便，通风良好，具有给排水条件和电源供应的地段，水质符合生活饮用水卫生标准要求。The hotel site selection must comply with local urban planning requirements, that the place should be convenient, well-ventila

38、ted, with great drainage system and power supply. The water quality should meet the requirements of Standards for drinking water quality.4.2.2 酒店建筑严禁建于产生有毒、有害物质的工业企业防护地段内；所选地址距离敞开式粪坑、污水池、垃圾场（站）、坑式厕所等污染源25米以上，环境整洁；不得有和昆虫大量孳生的潜在场所。The hotel cannot be built in the area where locates industrial enterpri

39、ses producing toxic and hazardous substances. The selected address should be in a clean environment, at least 25m far away from cesspit, cesspool, dump (station), pit latrines and other sources of pollution, ensuring no potential breeding places of insects.4.2.3 选址应符合环保和消防的有关要求。The site selection sh

40、all comply with the relevant requirements of environmental protection and fire-fighting.5 设计、设施、设备及工用具Design, facilities, equipment and tools55.1 设计Design5.1.1 建筑结构、场所设置、布局、分隔、面积 Building structure, settings, layout, compartmentation, area5.1.1.1 建筑结构应坚固耐用、易于维修、易于保持清洁和避免有害动物的侵入和栖息。Building structure

41、 shall be firm and durable, easy to maintain and easy to keep clean, and shall prevent the hazardous animals from invading and inhabiting.5.1.1.2 厨房应设置粗加工、烹调（单纯经营火锅、烧烤的可不设置）、餐用具清洗消毒、就餐等专用场所。在合理位置设置原料半成品储存、切配和备餐场所。根据需要设置食品库房和其他专用操作场所。酒吧、咖啡厅、茶室应设置餐饮具、工用具清洗消毒、就餐等专用场所。进行凉菜、裱花蛋糕、生食深海水产品等制作、送餐分装等直接入口食品短时间

42、存放或处理操作的，应分别设相应专间。集中备餐的供应宴席的宴会厨房，宜设备餐专间。The kitchen should set specified areas for rough processing, cooking (the place only for hot pot, or barbecue may not be set up), dining utensils cleaning and disinfection, repast and other special places. The areas for the storage of raw materials and semi-fi

43、nished products, cutting and portioning, and food preparation should be specified in appropriate place. Food storage and other special operating premises could be set up based on needs. Bar, Caf, Tea Room should be equipped with supporting areas for tableware cleaning and disinfection, repast and ot

44、her places for special purposes. For edible food like cold dishes, decorative cakes or uncooked seafood, the processing, preparing, portioning and store time storage the corresponding special rooms should be set up respectively. Regarding the banquet, for which the meal is collectively prepared and

45、supplied, the meal-preparing room should be set up.5.1.1.3 食品处理区各加工操作场所均应设置在有良好围护结构的室内。Any food processing area shall be designed indoors with good building envelope.5.1.1.4 各加工操作场所应按照原料处理、半成品加工、成品供应的顺序合理布局，并保留布局平面图。食品加工处理流程应为生进熟出的单一流向，并应能防止在存放、操作中产生交叉污染。成品通道、出口与原料通道、入口应分开设置，与使用后的餐饮具回收通道、入口宜分开设置。The

46、 food processing area should be reasonably arranged according to the procedures of raw materials entry, processing of raw materials, processing of semi-finished food products and supply of finished food products. The food processing procedures should be subject to the raw-in and cooked-out one-way f

47、low direction and can prevent cross contamination of cooked food in the storage and operation. The passage and entrance for raw materials, passage and exit of finished food products and recycling passage and entry of the used catering tools should be separately set. The layout should be well archived.5.1.1.5 肉类、水产品原料和蔬菜原料的清洗水池应分开设置在不同加工区域进行处理。The cleaning sinks and operational platforms for meat, seafood and vegetable food should be set separately in the rough processing area.5.1.1.6 食品加工如使用固体燃料，炉灶应为隔墙烧火的外扒灰式，以避免粉尘污染食品