Page 1: Initial questions
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Conducted on
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Prepared by
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Location
1.Purchasing, Receival & Food Storage 采购、收货&食物储存
Purchasing - Approved Suppliers采购-合格的供应商
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Is there an up to date list of approved food suppliers available for 2022?是否有一份更新的合格的供应商列表包含了2022年的拜访计划？
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Does the hotel have in date copies of all government certificates / HACCP / ISO 22000 certificates? <br>酒店是否有政府相关证书/HACCP证书/ISO 22000证书的有效副本？
Receival of foods收货
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Are the food receival records being completed correctly and include assessment of temperature, packaging and date coding?<br>食品接收记录是否正确填写，包括温度评估、包装和日期编码？
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Are foods being rejected if the foods do not meet the company's requirements and is this being recorded?<br>如果食品不符合公司的要求，是否拒收食品？是否有记录？
Food storage食物储存
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Are all coolrooms and refrigeration units operating at the correct temperature? <br>所有的冷藏库和每台冰箱是否在正确的温度下运行？（冷藏在1-5℃之间，冷冻低于-12℃。）
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Are all freezer units operating at the correct temperature?每台冰箱的工作温度是否正常？（是否都有贴有标签的用于测温的水瓶或油瓶？ ）
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Are the food storage temperature records completed correctly and recorded daily?<br>食物储存温度记录表格（Record 3） 是否正确填写并每天记录两次？
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Are all foods covered?<br>所有的食物是否覆盖？
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Are all foods dated? 所有的食物是否标注日期？
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Are all foods labelled? 所有的食物是否贴标签？
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Was there any risk of cross contamination between raw and cooked foods? <br>生食和熟食之间是否存在交叉污染的风险？
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Were all foods in date and satisfactory FIFO stock rotation system being used? <br>所有食物是否都在有效期内并遵循先进先出的原则使用
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Are food storage containers in good condition? Are foods decanted from wooden and cardboard boxes before entering the kitchen areas? 食品储存容器是否完好？食物在进入厨房前是否从木箱和纸箱中取出？
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Were all foods stored off the floor to a minimum of 15cms?<br>所有的食物是否都离地15cm储存？
2. Food Handling & Temperatures食物处理&温度
Defrosting of foods 食品解冻
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Is the defrosting record completed correctly?<br>解冻记录是否正确完整地填写？
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Is the correct thawing of foods procedure being followed?是否遵循正确的食物解冻程序？
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Is there a defined defrosting area or are defrosted foods clearly identified?<br>解冻区域或者解冻食品是否被清楚的标记？
Preparation of foods 食物准备
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Was there any risk of cross contamination between raw and cooked foods including the incorrect use of the colour coded boards? <br>生食和熟食之间是否存在交叉污染的风险，包括不正确使用色标板？
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Is there a sign within each kitchen explaining the colour coded board system?<br>在每个厨房区是否有解释砧板颜色使用的标识
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Cooking & Reheating of foods食物的烹饪&重新加热
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Are cooking/reheating potentially hazardous food temperatures being recorded for breakfast / lunch and dinner to each venue and kitchen?<br>是否早中晚三餐都有3种烹饪或者重新加热潜在危害的食物的温度被记录下来？
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Does the hotel have a suitable control of guests requesting undercooked beef burgers?<br>汉堡是否全熟？（如果客人有另外要求的话是否记录在服务交接本上？
Cooling of foods 食物冷却
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Is there at least 1 potentially hazardous food per day being recorded daily and the cooling of foods temperature records being completed correctly?<br>每天是否至少记录一种潜在危险食品，并正确填写食品冷却温度记录（Record 5）？
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Is a blast chiller available for use within the hotel?<br>酒店是否有可供使用的急速冷冻机？
Hot Holding of foods食物保温
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Are hot potentially hazardous foods being held at the correct temperature before service?<br>每天在供餐之前，是否至少记录1种潜在危险食品保温在60℃以上？
Food Display食物展示
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Are hot and cold potentially hazardous foods being displayed at the correct temperature? If time control is used, then the hotel must display a system to monitor and record the time process.<br>具有潜在危害的热食和冷食的展示温度是否正确？如果使用了时间控制，那么酒店必须展示出监控系统并且记录时间过程。
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Are there separate serving utensils for each food on display? <br>每种展示的食物是否都有独立的餐具？
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Are there signs identifying foods on display?<br>展示的食品是否有对应的餐牌？
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Is there a “use the utensils” sign visible at every food island where guests or associates can serve themselves?<br>当客人或员工在享用自助餐时在每个食品展示区域是否有“请使用指定餐具”的标识？
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Are the food display temperature records being completed correctly?<br>食品展示温度记录（Record 6）是否正确填写？
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Are all eating utensils, plates and cups in a clean condition with no defects?<br>所有的餐具、盘子和杯子是否干净无瑕疵？
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Are there sneeze guards or food covering available to all potentially hazardous foods displayed? (Only required if mandatory by local laws).<br>所有展示的潜在危险食品是否有喷嚏防护装置或食物防尘罩？（仅针对于当地法律强制要求时才需要）。
Probe Thermometers & Calibration 探针温度计和校准
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Are all thermometers (in good working condition) available for use? Is the hotel only using digital probe thermometers (laser can only be used by receiving staff)?<br>所有温度计（工作状态良好）是否可用？酒店是否只使用数字探针温度计（激光温度计只能由收货部员工使用）？
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Are all thermometers clearly identified for traceability purposes?<br>所有温度计是否有明确标识以便于追溯？
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Are the probe thermometers calibrated monthly (using the ice slurry & boiling water) & recorded on the calibration record? If the hotel is using a laser thermometer then this is required to be calibrated externally, on an annual basis.<br>探针温度计是否每月校准（使用冰浆和沸水）并记录在校准记录（Record7）上？如果酒店使用激光温度计，则需要每年对其进行外部校准。
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Are there individual single use sterilizing wipes available for use at a strength of 70% alcohol?<br>是否有独立包装的酒精浓度为70%的酒精消毒棉片供使用？
3.Bar & In Room Dining酒吧&客房送餐
Bar Food Safety 酒吧食品安全
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Is there a sterilizing gel available to each bar area?<br>每个酒吧区域都有消毒凝胶吗？
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Are all ice scoops in a sanitizing solution of 100ppm or above when not in use and the ice scoop holder is identified as having sanitizing solution? <br>冰铲在不使用时是否放在浓度为100PPM或以上的消毒溶液中，并且冰铲消毒盒上有消毒水的标识？
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Are all ice machines clean and in good condition and the ice machine filters being checked and recorded?<br>是否所有的制冰机都干净并且使用情况良好，制冰机过滤器是否定期检查和记录？
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Is there a specific cleaning schedule for ice machines?<br>制冰机有具体的清洁时间表吗？
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Were all glass washers operating at the correct wash and rinse cycle temperature?<br>所有洗杯机是否在正确的清洗和冲洗循环温度下运行？
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Is the hotel recording the glass washer wash and rinse cycle temperature daily? <br>酒店是否每天记录洗杯机的清洗和冲洗循环温度？
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Are there 3rd party preventative maintenance reports on all dish & glass washers undertaken?<br>第三方维护公司是否至少每月提供洗碗机和洗杯机的维护报告？
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Are beer lines being cleaned and recorded? Are keg storage rooms cleaned?<br>啤酒管是否有清洁记录？啤酒的储存间是否干净
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Are all glasses clean, in good condition and stored correctly?<br>所有玻璃杯是否清洁、完好并正确存放？
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Are there individually wrapped straws or are straws located in an enclosed dispensing unit?<br>吸管是否有独立的包装或者吸管是否放在单独的分配器内？
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Are all fruit garnishes cut fresh daily on a green cutting board?<br>是否所有的水果装饰物在绿色的砧板上新鲜现切
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Are all bar snacks labelled, dated and decanted into a rodent proof container? <br>所有的酒吧小食是否都贴上标签并注明日期，并且移除原包装后倒进加盖的食物容器内储存？
In-Room Dining客房送餐
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Are all foods covered during transportation from the kitchen to the guest room?所有的食物从厨房运输到客房的过程中是否都加盖？
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4.Good Hygiene Practices规范的食品卫生操作
Cleaning & sanitation 清洁&消毒
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Are all food contact surfaces thoroughly cleaned and sanitized?<br>是否所有的食物接触表面都彻底地清洁消毒？
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Are all non food contact surfaces thoroughly cleaned?<br>是否所有的非食物接触表面都彻底地清洁和消毒
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Is a sanitizer at 100ppm or above being used for the cleaning of all food contact surfaces? <br>所有清洁食物接触表面的消毒水的浓度是否都在100ppm或以上？
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Does the hotel have testing strips to measure the ppm?<br>酒店是否有测试浓度的试纸？
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Are all cleaning cloths in good condition? <br>所有的清洁布都完好无损吗？
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Are all chemical spray containers correctly labelled and in approved containers?<br>是否所有的化学喷壶都贴上正确的标签并且使用的专用容器？
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Is all cleaning equipment in good condition and stored correctly when not in use? <br>是否所有的清洁设备都使用良好并在不用时正确存放？
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Are there two (2) or three (3) compartment sinks for washing, rinsing and sanitizing? Is the water in the sanitizer sink at 82ºC or the chemical at the correct strength? (100ppm or above). Are the sinks labelled for correct operational use? <br>是否有三清池用于清洁、漂洗和消毒？消毒池中的水温是否在82℃以上或者使用的正确的化学品消毒？水池是否贴上正确的使用标签？
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Were all dishwashers operating at the correct wash and rinse cycle temperature? <br>所有的洗碗机是否在正确的清洗和冲洗循环温度下工作？
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Is the hotel recording the dish washer wash and rinse cycle temperature daily? <br>酒店是否每天记录洗碗机清洗和冲洗循环温度？
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Have cleaning schedules been developed and do they cover all fixtures and fittings to every food area? <br>是否制定了清洁计划，是否涵盖每个食品区域的所有固定装置和配件？
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Does every chemical used on site have an in date SDS?<br>现场使用的所有化学品的安全技术信息卡是否在使用期内？
Maintenance 维护保养
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Are all floors in good condition?<br>地砖是否良好？
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Are all walls in good condition? <br>墙面是否良好？
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Are all ceilings in good condition?<br>天花板是否良好？
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Are all other structures within kitchens, bars, receival or storage areas in good condition?<br>在厨房、酒吧、收货和储存区域的其他设施设备是否都使用良好？
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Is there a written maintenance defect system implemented? Is there a log of uncompleted and completed work orders kept, available and up to date? Is there a preventative maintenace system in place at the hotel? Is it adequate?<br>是否执行手写的维修系统？是否有未完成和已完成的工单的日志记录、可供查看且最新？ 酒店是否有预防性维护系统？足够了吗？
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Are all light fittings diffused to receival area, food storage areas, food preparation areas and bar pantries?<br>在收货区、食物储存区、食物周转通道、酒吧消毒间、酒吧储物间及传送食物的电梯内是否所有的灯都加了灯罩？
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Is all food contact equipment in good structural condition? <br>是否所有的食物接触设备的结构都良好？
Health – food handlers健康-食品处理人员
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Were associates, including steward staff, wearing clean clothing and appropriate head covering? <br>是否员工包括管事部员工都穿着干净的衣服并带着合适头套？
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Were associates adhering to the hotel's jewellery policy?<br>是否所有的员工都遵守首饰政策？
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Did associates cover all cuts whilst working with open foods?在处理开放式食物时员工是否将所有伤口包扎
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Were there blue waterproof band-aids available for the associates to use? <br>是否有蓝色防水创可贴供员工使用？
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Were associates wearing disposable gloves whilst handling ready to eat foods? <br>员工在处理即食食品时是否戴着一次性手套？
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Is there a reporting of illness system implemented with appropriate signage to the associates' noticeboard? <br>在员工公告栏上是否有疾病汇报系统？
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Are the wash hand basins only being used for hand washing and are hand washing reminder signs at all basins? <br>洗手池是不是只用来洗手？洗手池旁边是否都有洗手提醒标志？
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Were the wash hand basins accessible with clear access noted? <br>洗手池是否有方便的通道？
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Were the wash hand basins available with water at a temperature of a minimum of 38ºC within a 30 second time period from a single spout? This includes associate toilets.<br>洗手池龙头的流水水温是否在30秒内达到38℃？这包括员工洗手间。如果是自动感应龙头，那么水流必须至少持续15秒。
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Were there designated wash hand basins available in each kitchen & loading dock?<br>每个厨房和卸货区是否有指定的洗手池可供使用
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Was there a suitable supply of antibacterial soap? 是否提供了合适的抗菌洗手液？
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Was there a suitable supply of paper towels and waste bins?<br>是否提供了合适的纸巾和垃圾桶？
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Were there any bad habits displayed during food preparation? <br>食物准备过程中是否出现坏习惯？
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Is there a “now wash your hands” sign displayed in each associate toilet and locker room? <br>每个员工卫生间和更衣室是否有“请现在洗手”的标志？
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Are the associates' changing facilities clean and tidy? 员工更衣区是否清洁整齐？
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Were all toilets adequately ventilated?<br>所有的洗手间是否充分通风？
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Were all personal items being stored correctly?<br>所有的私人物品是否正确存放？
Pest control 虫害控制
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Were there any signs of pest activity? (Includes any signs of rodent activity of 5 or more insects in one area).<br>是否有任何虫害迹象？（包括一个区域内出现5种或更多的昆虫、啮齿动物）如：老鼠迹象，5只或更多的飞虫，5只或更多的蟑螂
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Are all electrical insect machines cleaned, fitted with shatterproof tubes and at least three (3) metres from open foods? <br>是否所有的灭蝇灯都清洁，安装的灯管是防爆的并且远离打开的食物至少3米？
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Are all external doors tight fitting and do they impede the ingress of pests? Are all windows to kitchens flyscreened or permanently closed? <br>是否外边的门都装了闭门器并有效阻止了虫害？是否所有厨房的窗户都是紧闭的？
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Is the pest control contract available and in date together with the pest controller’s licenses (photo) and in date? <br>杀虫合同是否有效并且杀虫人员的执照是否有效
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Are the pest control company’s professional insurances available and in date?<br>杀虫公司的保险是否过期？
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Is there a bait map for the site? No rodent baits to be located in any food area excluding loading dock.<br>是否有布控诱饵图？除收货区域外，任何食品区域不能设置鼠饵站。
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Are all pesticides used on site covered with a SDS? Are the SDS in date? <br>是否所有的杀虫剂的使用都有安全数据信息卡？安全数据信息卡是否有效？
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Are pest control service records being completed correctly? <br>杀虫使用记录是否正确填写？
Waste Management 垃圾管理
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Are all internal refuse bins clean, fitted with internal liners, tight fitting lids and pedal operated (optional)?<br>所有的内部垃圾桶是否清洁，是否套有垃圾袋、紧密盖上盖子以及有脚踏板？（可选）
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Are all waste storage rooms cleaned, free from pests and have refuse bins with tight fitting lids? Are the bins in the waste rooms in a clean condition?<br>所有废物储存室是否清洁、无虫害、垃圾桶是否盖紧？垃圾房的垃圾桶是否干净？
5.Support Documents提供的文件
Food Safety Training 食品安全培训
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Have all associates been trained in food safety on an annual basis?<br>所有员工是否每年都接受过食品安全方面的培训
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Are there satisfactory food safety training and chemical safety records available including learning objectives?是否有恰当的食品安全培训和化学品安全培训记录，包括学习目标和成果？
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Have all stewarding associates received chemical safety training?<br>管事部员工是否接受过化学品的培训？
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Is the designated hygiene champion for the hotel certified by an accredited food safety training course? <br>酒店是否有指定卫生负责人并经过食品安全机构的认证？
Water Testing水质检测
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Is external water testing being undertaken by the hotel and records kept, alternatively can the hotel provide validation that the water used is potable?<br>酒店是否在进行外部水质检测并保存记录，或者酒店是否可以提供所用水是否可饮用的验证？（每年2次）
Verification 资质认证
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Have all food poisoning physical contamination or chemical contamination allegations been correctly investigated, recorded and reported?<br>是否对所有食物中毒的物理污染或化学污染指控进行了正确的调查、记录和报告？
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Are internal food safety audits being undertaken? Are there suitable internal action plans developed from internal food safety audits?<br>是否在进行内部食品安全审计？内部食品安全审核是否制定了适当的内部行动计划？
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Has microbial food testing of foods been taken with records kept?<br>食品微生物检测是否有记录？
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Have microbial surface swabs been taken with records kept?<br>微生物表面取样是否有记录？
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Has the hotel technical results from the pH levels of the rice used in the sushi preparation?<br>酒店对寿司制作过程中所用大米的pH值是否有定期测试？（每年2次）
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Have food samples been taken and kept fresh for 48 hours where the hotel has managed a function of 100 people or over?<br>当酒店有100人以上的宴会时是否留样并在冷藏状态下保留48小时？
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Are food safety monitoring records being completed in accordance with the Hotels guidelines? <br>食品安全监控记录是否按照酒店指南完成？
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Are corrective actions for non conformances completed?<br>发现不符合标准的现象时，是否记录并完成正确的整改行动？
6. Special Circumstances 特殊情况
Glass & Crockery Sanitation in Guest Rooms 客房内玻璃制品&陶瓷制品的消毒
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Is an approved sanitation system being used by housekeeping to clean and sanitize the glasses and crockery located in the guest rooms? <br>客房部是否使用经批准的卫生系统来清洁和消毒客房内的玻璃杯和陶器？
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Are internal or external verification methods being used to assess the cleanliness of the glasses and crockery in guest rooms with suitable records kept?<br>是否有内部或者外部的认证方法来评估客房内玻璃和陶瓷制品的清洁度并有合适的记录？
Use of raw eggs 生鸡蛋的使用
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Is the hotel either using a pasteurized egg or pre made product in relation to ready to eat foods (sauces, desserts, salad dressing, cocktails)?针对即食食品，酒店是使用巴氏消毒蛋液还是购买预制产品（酱汁，甜品，色拉酱，鸡尾酒）？
Food Allergens & Intolerances 过敏源&控制
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Is there a food allergy warning sign at the correct dimensions available to the guest restaurant?<br>餐厅是否都有正确的过敏源警示牌？
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Is there a food allergy warning statement on every menu within the hotel including in room dining? <br>酒店每一份菜单包括客房送餐的菜单上是否都有过敏源提醒？
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Does the hotel have an identification system of allergens and intolerances for guests (e.g. matrix).<br>酒店是否有针对客人的过敏源和不耐受性识别系统（如matrix）。
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Are original food containers being disposed of after use and not being re-used?<br>食品原容器在使用后是否都丢弃没有重新使用
Food Washing Process食物清洗流程
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Is the hotel using a food grade chlorine solution at a strength of 100ppm for the washing of ready to eat foods such as fruits and salad items? (alternatively a food acid wash system can be used with a pH of 3 or below).<br>酒店是否使用浓度为100的食品级次氯酸钠溶液清洗水果和沙拉等即食食品？（也可以使用pH值为3或更低的食品酸洗系统）。
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Has the hotel designated a separate sink area for this process? <br>酒店是否有指定的水池进行这一过程？
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Does the hotel have chlorine ppm / pH testing strips to measure the chemical strength?<br>酒店是否有含氯试纸测试浓度？
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Is the hotel recording the foods washed and the strength of the chemical on days the system is used?<br>是否有食物清洗记录以及溶液浓度记录？
Essential Glass & Wood 必需的玻璃制品&木制品
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Is only approved glass (in good condition) present within the food areas?在食品区域是否只存在合格的玻璃制品？
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Is only approved wood (in good condition) present within the food areas?<br>在食品区域是否只存在合格的木制品?
Miscellaneous其他
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Has the hotel removed the use of drawing pins for the erection of notices in food areas? <br>酒店是否已取消在食品区张贴告示的图钉？
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Are there regular food safety meetings?<br>有定期的食品安全会议吗？
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Has a hygiene champion been identified for the hotel? 酒店是否确定了一名卫生专员？
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Has a food safety noticeboard been implemented?食品安全告示牌是否在实施？
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Are all signs laminated in kitchen areas? <br>厨房所有的标志是否已经过塑封？
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Does the hotel have a food safety program based on the principles of HACCP? Does it include flow diagrams, hazard analysis, HACCP audit tables, food safety procedures and food safety monitoring records?<br>酒店是否有基于HACCP原则的食品安全计划？是否包括流程图、危害分析、HACCP审核表、食品安全规程和食品安全监控记录？
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Is the hotel controlling the issue of "doggy bags"? Is the hotel controlling guests bringing food to functions or requesting the hotel to store outside food?<br>酒店是否控制了“打包袋（盒）”的问题？酒店是否控制客人自带食物或要求酒店帮他们储存食物
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The most recent Health Department Inspection report is available and the license from the Health Department is available and in date.<br>是否有卫生部门最新的检查报告，卫生许可证等都是有效的。
