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

2015AAccorhote1.sFee1.WeAccor1.uxury&Upsca1.eBrands雅高奢华高档酒店品牌I受控文件FoodSafetyManagementSystemGHP食品安全管理体系良好操作卫生规范Version1.0目录CONTENTS1. 范围ScopeofApp1.ication32. 规范性弓I用文件ReferenceMateria1.s33. 术语与定义Definitions43.1 食品Food43.2 食品处理区FoodProcessingArea3.3 非食品处理区Non-foodprocessingarea3.4 就餐场所DiningP1.ace3.5 中心温度CoreTemperature3.6 冷藏Chi1.Ung3.7 冷冻FreeZing.3.8 清洗Qeaning.3.9 消毒(参照消毒管理办法)DiSinfeCtiOn(refertodisfinctionstandard)3.10 交叉污染Crosscontamination44.14.255.1力口工经营环境Processingandbusinessenvironment设计审查Designreview选址Sitese1.ection设计、设施、设备及工用具Design,faci1.ities,equipmentsandtoo1.s设计Design25.3 3 12 3 1 25.5.6&&&77.7.O 34567891 123456789 7.7.7.7.7.7.7.7.8&C6&&&&&&&洗手消毒设施Hand-washingDisinfectionFaci1.ities设备及工用具Faci1.itiesandtoo1.s结构设计Design机构与人员ManagementOrganizationandPersonne1.机构与职责Organizationandresponsibi1.ity人员与资格Personne1.andqua1.ification教育与培训Educationandtraining卫生管理HygieneManagement卫生制度HygieneSystem环境卫生管理Environmenta1.SanitaryManagement加工操作场所及设备设施管理Managementon1.ocationandfaci1.ity个人卫生管理Persona1.hygienemanagement工作月艮管理Workc1.othesmanagement健康管理Hea1.thManagement清洗和消毒管理C1.eaningandsteri1.ization除虫灭害管理Insectcontro1.management有毒有害物管理poisoningChemica1.Management污水污物管理Wastewatermanagement加工操作过程管理Processingmanagement加工操作规程的制定与执行Formu1.ationandimp1.ementationofprocessingstandard原料采购、运输与贮存Purchasing,TransportationandAcceptanceofRawMateria1.s粗力口工Roughprocessing切配Cuttingandpreparing烹调力口工Cking凉菜配制(包括熟食制作)Co1.ddishpreparation(inc1.udingcookedfood)裱花操作DecorationOperation现榨果汁、蔬菜汁和果盘制作Fresh1.ysqueezeddrinkandfruitp1.ate点心加!工DessertMaking.567.7.7.7.7.7.8.8.8.8.9.917172222242425262626272728292930303131313132333334343536368.10 烧烤加!工BarbeCUeProCeSSing378.11 食品再力口热Reheating378.12 生食深海水产品力口工Uncookedmarineproductsprocessing388.13 备餐Mea1.-preparing388.14 供餐MeaI-SUPP1.ying388.15 送餐Foodde1.ivery398.16 工用具、容器、餐饮具的清洗、消毒、保洁Qeaning,DisinfectingandC1.ean-keepingofCateringtoo1.s,containersandutensi1.s399品质管理Qua1.ityManagement409.1 原材料品质管理Rawmateria1.qua1.itymanagement409.2 加工过程品质管理Qua1.itymanagementofprocessing419.3 留样管理Reservedsamp1.emanagement419.4 记录管理Recordmanagement429.5 投诉管理Comp1.aintmanagement421 .范围ScopeofApp1.ication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、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。TheGOodManufacturingPracticeAAanua1.(the'Manua1.')specifiestherequirementsandstandardsthathote1.sshou1.dcomp1.ywith,concerningpersonne1.,infrastructures,faci1.ities,insta1.1.ationofequipmentandtoo1.s,aswe1.1.ashygiene,processing,qua1.itymanagementduringrawmateria1.spurchasing,foodprocessing,operation,andfoodservicestage.TheManua1.isapp1.icab1.etoa1.1.thehote1.brandsunderWandaGroup.2 .规范性引用文件ReferenCeMateria1.S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。Theprovisionscitedfromthefo1.1.owingdocumentsareintegra1.partofthisManua1.Fordatedreferencedocuments,itssubsequentamendments(exc1.udingcorrections)orrevisionsarenotapp1.icab1.eforthisManua1.,however,weencouragethepartiesinvo1.vedintheagreementsbasedonthisManua1.todiscussthepossibi1.ityoftheuseof1.atestversionofthesedocuments.Forundatedreferencedocuments,the1.atestversionsapp1.ytothisManua1.中华人民共和国食品安全法ChinaFoodSafety1.awGB14881-2013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TheFoodandBeverageServiceFoodSafetyPracticesissuedbyStateFoodandDrugAdministrationJGJ64饮食建筑设计规范CodeforDesignofDieteticBui1.dingsGB2760食品添加剂使用卫生标准HygieneStandardonFoodAdditivesGB5749生活饮用水卫生标准SanitaryforDrinkingWaterGB14934食饮具消毒卫生标准HygienicStandardforDisinfectionofDinnerandDrinkingsetGB7718食品标签通用标准Genera1.StandardforFood1.abe1.ing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Regu1.ationsforwasteedib1.eoi1.managementproducedinfoodproductionunitsissuedbytheMinistryofHea1.th,StateAdministrationofIndustryandCommerce,StateAdministrationofEnvironmenta1.ProtectionandtheMinistryofConstruction3 .术语与定义DefinitiOnS本标准采用下列术语和定义。DefinitionsofcommontermscontainedinthisManua1.are1.istedasfo1.1.ows:3.1 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。Refertothefinishedproductsandrawmateria1.sprovidedforpeop1.etoeatordrink,aswe1.1.astheproductstraditiona1.1.yregardedasbothfoodandmedicine,buttheitemsusedfortherapeuticpurposesarenotinc1.uded.原料RaWmateria1.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。Refertoa1.1.edib1.esubstancesandmateria1.susedforfurtherfdprocessing,productionandcking.半成品Semi-finishedproducts指食品原料经初步或部分加工后，尚需进一步加工制作的食品或原料。Refertotheintermediatefoodorrawmateria1.sthatrequirefurtherprocessingafterpre1.iminaryorpartia1.processing.成品FiniShedproducts指经过加工制成的或待出售的可直接食用的食品。Refertothefdforsa1.eorthefdthatcou1.dbeconsumeddirect1.yafterprocessing凉菜CO1.dDish又称冷荤、冷菜、熟食、卤味等，指对经过烹制成熟或者腌渍入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。A1.soknownasco1.dbuffet,co1.dappetizers,cookedfood,1.oMei(braisedfood),refertothefoodthathasbeenmature1.ycookedorpick1.ed,thendishedupaftersimp1.eprocessing,genera1.1.ycanbeeatenwithoutheating.生食深海水产品RaWseafood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。Refertotheedib1.erawseafoodthatisnotheat-treated,inc1.udingfish,she1.1.fish,andcepha1.opodsetc.裱花蛋糕DeCOratiVecake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。Refertothefdwiththecakeembryowithgrain,sugar,edib1.eoi1.andeggsasmainrawmateria1.sthroughbrakinganditssurfacedecoratedwithcreamorvegetab1.ecream.鲜榨果蔬饮料FreSh1.ysqueezedfruitandvegetab1.ejuice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。Refertothebeverageofnon-prepackagedfruitandvegetab1.ejuiceasthemainrawmateria1.sfordirectdrinkbyconsumersthroughsqueezingandothermethods生食鲜水果蔬菜UnCOOkedfreshfruitsandvegetab1.es指经过清洗或消毒后即供食用的新鲜水果和蔬菜。Refertothefreshfruitsandvegetab1.eswhicharereadytoeatafterc1.eaningandsteri1.ization3.2 食品处理区FoodProcessingArea高危操作区HighRiskArea指各类专间、备餐场所等清洁度要求最高的操作场所。Refertotheoperatingp1.acerequireshighest1.eve1.ofc1.ean1.iness,inc1.udingvarioustypesofspecia1.roomsandmea1.preparationarea.专间Specia1.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。Refertothespecia1.operatingroomdedicatedtotheprocessingorshort-termstorageofedib1.efd,inc1.udingco1.ddishroom(fruitroom,rawseafoodroomandchi1.1.eddishroom),dish-decoratingroom,cuttingandportioningroom,mea1.preparingandsupp1.yingroom.备餐场所Mea1.preparationarea指成品的整理、分发及暂时置放的专用场所。Refertothespecia1.areaforthearrangement,distributionandtemporarystorageoffinishedproducts准清洁操作区Quasi-C1.eanoperatingarea指烹调等清洁度要求次于高危操作区的操作场所。Refertoanyoperatingareawiththec1.eaningrequirementsinferiortothoseofthehighriskarea烹调场所Cookingpremises指对经过粗加工、切配的半成品菜肴，加以调料进行前、炒、炸、痢、煮、烤、烘、蒸及其他热加工的操作场所。Refertotheoperationa1.p1.aceforfrying,simmering,cooking,braking,roastingandsteamingandotherheatprocessingofsemi-finishedfoodproductsafterroughprocessing,cuttingandportioning.一般操作区Genera1.operatingarea指原料半成品储存、粗加工、切配及餐用具清洗消毒场所等。Refertoanyp1.aceusedforsemi-finishedproductsstorage,foodroughprocessing,foodcutting&portioning,andtab1.ewarec1.eaninganddisinfection.粗加工场所Roughprocessingarea指对食品原料进行挑拣、清洗、剔除不可食部分等过程的加工场所。Refertotheprocessingareawherefoodrawmateria1.sarepicked,c1.eanedandtheinedib1.epartsareremoved.切配场所Cutting&portioningp1.ace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。Refertoanyareadesignedtowash,cut,weigh,portionthefoodthathasbeenrough1.yprocessed,forsemi-finisheddishesbasedontherequirementsofrecipe.餐用具清洗消毒场所C1.eaninganddisinfectionp1.aceforcateringtoo1.s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。Refertothep1.acewheretab1.eware,utensi1.s,t1.sandcontainersthatcontactdirect1.ywiththefoodforhumanconsumptionarec1.eanedandsteri1.ized.3.3 非食品处理区Non-foodprocessingarea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。Refertoanyareawherenofoodisdirect1.yprocessed,inc1.uding1.aboratory,office,staffrestroomandnon-foodwarehouseetc3.4 就餐场所DiningP1.ace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。Refertothespecia1.diningvenuefordiners,suchasrestaurant1.obbyandprivateroomsetc,exc1.udingsuchsupportingrepastp1.acesastherestroomandhandwashingfaci1.itiesfordiners,ha1.1.way,1.obby1.ounge,dishesshowcase(disp1.ayarea),dancestation,privateroomsais1.eandotherp1.acesthathasnothingtodowithdining.3.5 中心温度COreTemPeratUre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。Refertothetemperatureinthecenterpartofmassivefoodorfoodrawmateria1.s,orthatof1.iquidfoodorfoodrawmateria1.sincontainers3.6 冷藏ChiUing指为保鲜和防腐的需要，将食品置于Oe以上较低温度条件下贮存的过程，冷藏的温度一般在(TC5之间。Refertotheprocessinwhichthefoodisstoredundera1.owertemperaturetoretainfreshnessandtopreventcorrosion.Thepreferredchi1.1.ingtemperatureisgenera1.1.ybetween0oC-5C.3.7 冷冻Freezing指将食品或原料置于18C以下，以保持冰冻状态的贮存过程Refertotheprocessinwhichthetemperatureoffoodorrawmateria1.isreducedbe1.ow-18Cinordertomaintainthefrozenstateduringstorage.3.8 清洗Qeaning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。Refertooperationthatmakesfoodfreefromdirt,dust,fdresiduesanda1.1.otherharmfu1.foreignmateria1.sthatmaycausefoodcontamination3.9 消毒(参照消毒管理办法)Disinfection(refertodisinfectionstandard)指通过物理的方法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。Refertotheapp1.icationofphysica1.and/orchemica1.meansthatcomp1.ywithfoodhygienerequirementstodestroymicro-organismsinc1.udinga1.1.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。Refertothetransferofmicrobio1.ogica1.orchemica1.contaminantsfromrawfood,foodhand1.erorfoodpremisestoanotherfood.4 加工经营环境Processingandbusinessenvironment4.1 设计评审Designreview4.1.1 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。Thesitese1.ectionandeveryprojectconcerningfoodhygieneunderconstruction,expansionorreconstructionsha1.1.bedesignedandconstructedaccordingtothisManua1.andre1.evantprovisionsofotherhygieneregu1.ationsandstandards.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。Accordingtothepreventivehea1.thsupervisionrequirementsandproceduresforconstructionproject,thehote1.shou1.dsubmitthese1.ectedsiteaddresstogetherwithre1.atedmateria1.stothe1.oca1.Hea1.thAdministrativeDepartmentsforapprova1.,inc1.udingtopographicmap,genera1.1.ayout,sectiona1.drawing,e1.evationdrawing,1.ayoutofa1.1.functionrooms,businessscope,processf1.owandotherre1.evantinformation,etc.4.2 选址Sitese1.ection4.2.1 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。Thehote1.sitese1.ectionmustcomp1.ywith1.oca1.urbanp1.anningrequirements,thatthep1.aceshou1.dbeconvenient,we1.1.-venti1.ated,withgreatdrainagesystemandpowersupp1.y.Thewaterqua1.ityshou1.dmeettherequirementsofStandardsfordrinkingwaterqua1.ity.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。Thehote1.cannotbebui1.tintheareawhere1.ocatesindustria1.enterprisesproducingtoxicandhazardoussubstances.These1.ectedaddressshou1.dbeinac1.eanenvironment,at1.east25mfarawayfromcesspit,cesspoo1.,dump(station),pit1.atrinesandothersourcesofpo1.1.ution,ensuringnopotentia1.breedingp1.acesofinsects.4.2.3 选址应符合环保和消防的有关要求。Tp1.ywiththere1.evantrequirementsofenvironmenta1.protectionandfire-fighting.5 设计、设施、设备及工用具Design,faci1.ities,equipmentandtoo1.s5.1 设计DeSign5.1.1 建筑结构、场所设置、布局、分隔、面积BUiIdingStrUCtUre,settings,1.ayout,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。BUi1.dingstructuresha1.1.befirmanddurab1.e,easytomaintainandeasytokeepc1.ean,andsha1.1.preventthehazardousanima1.sfrominvadingandinhabiting.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。Thekitchenshou1.dsetspecifiedareasforroughprocessing,cooking(thep1.aceon1.yforhotpot,orbarbecuemaynotbesetup),diningutensi1.sc1.eaninganddisinfection,repastandotherspecia1.p1.aces.Theareasforthestorageofrawmateria1.sandsemi-finishedproducts,cuttingandportioning,andfoodpreparationshou1.dbespecifiedinappropriatep1.ace.Foodstorageandotherspecia1.operatingpremisescou1.dbesetupbasedonneeds.Bar,Cafe,TeaRoomshou1.dbeequippedwithsupportingareasfortab1.ewarec1.eaninganddisinfection,repastandotherp1.acesforspecia1.purposes.Foredib1.efood1.ikeco1.ddishes,decorativecakesorunckedseafd,theprocessing,preparing,portioningandstoretimestoragethecorrespondingspecia1.roomsshou1.dbesetuprespective1.y.Regardingthebanquet,forwhichthemea1.isco1.1.ective1.ypreparedandsupp1.ied,themea1.-preparingroomshou1.dbesetup.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。Anyfoodprocessingareasha1.1.bedesignedindoorswithgoodbui1.dingenve1.ope.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。Thefdprocessingareashou1.dbereasonab1.yarrangedaccordingtotheproceduresofrawmateria1.sentry,processingofrawmateria1.s,processingofsemi-finishedfoodproductsandsupp1.yoffinishedfdproducts.Thefdprocessingproceduresshou1.dbesubjecttotheraw-inandcooked-outone-wayf1.owdirectionandcanpreventcrosscontaminationofcookedfoodinthestorageandoperation.Thepassageandentranceforrawmateria1.s,passageandexitoffinishedfoodproductsandrecyc1.ingpassageandentryoftheusedcateringtoo1.sshou1.dbeseparate1.yset.The1.ayoutshou1.dbewe1.1.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。Thec1.eaningsinksandoperationa1.p1.atformsformeat,seafoodandvegetab1.efoodshou1.dbesetseparate1.yintheroughprocessingarea.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。Ifthecookingp1.aceusesso1.idfue1.sforfoodprocessing,thecookingstoveshou1.dadopttheoutside-ash-scooping-typepartitionwa1.1.cookingtoavoiddustcontaminatingfood5.1.1.7 酒店食品处理区必须设置独立隔间的场所。Thehote1.foodprocessingareashou1.dbedesignedasthepremiseswithindependentcompartments.5.1.1.8 食品处理区及其各加工操作场所的面积必须与就餐场所面积和供应就餐人数相适应，符合餐饮业的最低面积要求及政府相关规定。Theareaofthefdprocessingareashou1.dbesuitab1.efortheareaoftherepastp1.aceandthemaximumnumberofdiners,comp1.yingwiththeminimumarearequirementsofcateringindustryandothergovernmentregu1.ations.5.1.2 地面与排水GrOUndinganddrainage5.1.2.1 食品处理区地面应用无毒、无异味、不透水、不易积垢的材料铺设，且须平整、无裂缝。Thegroundingofthefoodprocessingareasha1.1.bepavedbythemateria1.sthatareimpermeab1.e,non-toxic,odor1.ess,freeofincrustation,andthegroundingsha1.1.be1.eve1.ingoff,freeofcracks.5.1.2.2 粗加工、切配、餐饮具、工用具清洗消毒和烹调等经常潮湿场所的地面应易于清洗、防滑，并应有一定的排水坡度(宜不小于1.5%)及排水沟。Thegroundingofthep1.acesthattendtobewetsuchasthep1.acesforroughprocessing,cuttingandportioning,c1.eaningandsteri1.izingoftab1.ewareandutensi1.sandcookingsha1.1.beeasytoc1.eanandnon-skidwithacertaindrainagegradient(no1.essthan1.5%)aswe1.1.asthedrainagesystem.5.1.2.3 排水沟应有坡度、保持通畅、便于清洗，沟内不应设置其它管路，侧面和底面接合处应有一定弧度(曲率半径宜不小于3cm),并设有可拆卸的盖板。Thedrainageditchsha1.1.havecertaingradientandsha1.1.bec