酒店厨房安全生产操作规章制度

欢迎下载内容仅供参考主题：Subject:P&POperationSafely部门：餐饮部各分部Dept.AllOutletsinF&B批准:Approved

页数:page:1of5日期：2005621Date:June21,2005Asst.DFB

AGM

生效日期Effective目的 Purpose：确保餐饮部各分部所有员工能严格按照规定的安全生产操作程序正确的进行安全生产，确保操作的安全，杜绝安全事故的发生。ToensureF&Ballstaffaccordingtothepoliceprocesstobeoperatesafely,preventsafeaccidenthappen.预防措施 Prevention:餐饮安全责任执行总监及总厨负责制；各分部执行主厨/制。F&BsecuritywillinchargeofbyAsst.DFB&ExecutiveChef，eachoutletsecuritywillinchargeofbyAsst.Manager&outletmanager&chef.合理安排及调整各主厨或经理工作时间，保证各时段及高潮期有足够的督导力量。调整各主厨上班时间，要求50%以上住店率及小型宴会时主厨/80%以上住店率及大中型宴会时总厨/餐饮经理在岗督查。Arrangechefandmanagerdutyrosterreasonablytoensurehaveenoughmanagementatpeaktime.Souschefandoutletsupervisormustbesupervisebreakfastwhenoccupancyabove50%andsmallevent,Exec.Chefandoutletmanagermustbesupervisebreakfastwhenoccupancyabove80%orbigevent.之内容。主题：主题：安全生产操作规章制度Subject:P&POperationSafely页数:page:2of5Carryouttheregistrationformforwater,electricityandgasusing.Andreportitinmorningbriefing.核合格并存档。Trainthenewstaffhowtooperatesafelyandemergentincidentprevention,afterpasstheexaminationtheycanformallyonduty30日作书面汇报至餐饮办，若有问题将追究培训者责任并立即重新培训，直至抽查合格。Alloutletsmakesafeoperationtrainingasmonthlytraining.ExecchefandAsst.F&Bmanagerstop-checkeverymonth,reporttoF&Bofficeonendofmonthiffindsomeproblemwewilltakeactiontotrainerandletthemtrainagain.重处。Alloutletsuseelectricityandgasshouldbeaccordingtosafeoperationprocedurestrictly,orwewilltakeaction.总厨及各分部厨师长负责制。Alloutletsshouldpayattentiontosupervising,checkeachequipmentandhygienestatustiming,kitchensafeoperationwilloverallinchargeofbyExec.Chefandoutletchef.厨房安全督导制度厨房总督导负责人：行政总厨###西厨房总督导负责人：西厨房厨师长###副督导负责人：亚洲菜厨师长###西饼房总督导负责人：西饼房厨师长###主题：安全生产操作规章制度页数:Subject:P&POperationSafelypage:3of5副督导负责人：副督导负责人：西饼房主管宴会厨房厨师长宴会厨房主管#########本着“谁当班，谁负责”的原则，如上所示，各厨房督导负责人在厨房总负责人的领导下，每日对于各厨房就安全生产、食品卫生、食品质量、节约能源方面进行全面监督。各厨房厨师长如遇休假时，由副督导负责人进行监督。11室存档，并在会上汇报当天监督内容和结果，再由行政总厨一并汇报给餐饮办。厨房总督导负责人必须每周进行周检，并将周检记录存档并交给餐饮办，每月进行月检，并将月检记录存档并交给餐饮办。平常还应对各厨房进行抽查，抽查出问题应严肃处理，并追究当班督导负责人责任。KitchenSafelySupervisedPolicyKitchenchiefsafelysupervisor:W.Ksafelysupervisor:Asst.W.Ksafelysupervisor:P&Bsafelysupervisor:Asst.P&Bsafelysupervisor:B.Ksafelysupervisor:Asst.safelysupervisor:

Exec.ChefWKSousAsianchefP&BchefP&BSupervisorBKChefBKSupervisorAccordingto“whoonduty,whotakecharge”policy,allkitchensafelysupervisorshouldbechecksafeoperation,foodhygiene,foodqualityandenergysavingeverydayguidedbychiefsupervisor.Ifchefoffduty,itwillinchargebyAsst.Supervisor.主题：安全生产操作规章制度Subject:P&POperationSafely页数:page:4of5SafesSupervisormustfinish“kitchenequipmentsafecheckform”andsubmittokitchenofficebefore11:00am,andreportitinthemooringbriefing.All主题：安全生产操作规章制度Subject:P&POperationSafely页数:page:4of5Kitchenchiefsupervisormustmakeweeklyinspectionaswellasmonthlyinspection.RecordsshouldbekeptandsubmittedtoF&Boffice.Spot-checkalsoshouldbedonetimetotime.Problemsfoundmustbetreatedseriouslyandsupervisorshavetoclaimresponsibility.序，将对相关人员进行处罚。Fillhandoverformandsignature.备查，填写维修单后要及时跟进维修结果并向上级汇报。Maketheworkorderformbysupervisororchefiffindequipmentwhichhavesecurityhiddentrouble,andfollowup,whitecopymustbekept.意进入，积极配合卫生防疫站部门的工作，防止发生食物中毒、投毒。Exec.Chefandoutletchefsstrengthenmanagementforkitchenoperation,checkandacceptfoodstrictly,strangercannotcomeintokitchen.Cooperatewithhygienebureau,preventfoodpoisoning.厨房员工特别要注意肉品烤制、油品加温等操作时不能离人，防止过热起火。Kitchenstaffpaymuchattentiontooperationforgrillfoodandoil,preventhightemperaturetofireaccident.关（即了解情况，及时与宴会销售及工程部沟通）。BanquetandLeCafeensuresafecorridorunblocked，goodstatusforfirecontrolequipment,thelightingsystemandsoundsystemaccordwithfirecontrolrequest.Asst.F&BManagerandBanquetmanagershouldknowthecomplexionbeforeAdv.Companypreparation,inordertocommunicatewithS&MandEng.Departments.主题：主题：安全生产操作规章制度Subject:P&POperationSafely页数: