Food Safety Audit 门店食品安全和卫生评估表

• Document No.

• 审计时间

  Date

• 准备人员

• Location
  Address

• Personnel

法规要求Regulatory Requirements

• 在显著位置张贴监督公示牌(食品安全信息公示栏），公示食品经营许可证（含食品经营许可证）、营业执照（社会公共餐饮）和监管动态等级（脸谱信息）；服务区应张贴投诉举报电话It is required to publicize the following information in an obvious position: supervision billboard (food safety information billboard), food circulation license (including food circulation license), business license (public catering) and supervision dynamic ranking (emotion); besides, complaint hotline shall also be publicized in the service area.

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• 许可证在有效期限内，内容与营业执照内容一致；经营地址与许可证核定地址一致；餐饮单位的实际经营情况、经营品种在许可类别范围内；Within its validity period, the circulation license shall be consistent with the business license in terms of contents; the actual premises shall be consistent with those specified on the circulation license; moreover, actual business scope and business line of the restaurant shall be included in the business scope of the license.

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• 最少每周进行一次内部检查（特定餐饮服务提供者）。检查后采取相应的整改行动。保留相应记录。Internal inspection is conducted at least once a month (applicable to specific catering service provider). Relevant corrective actions shall be taken after inspection, with relevant records kept.

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• 所有经食物传播疾病及食物中异物的投诉都要记录在案，并报告给餐饮总部管理层。门店填写相应报告记录事件细节和已采取措施。All complaints about foodborne diseases or foreign matters shall be recorded and reported to the management of the restaurant. The hotel shall record the incident details and follow-up actions taken.

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• 涉及媒体披露，政府部门要求或供应商主动召回的商品，应进行召回并退回供应商。使用不合格原辅料制备的食品，或已出现问题的原料、成品均应进行召回。Goods involved in recall through media report, authority announcement or supplier notice shall be recalled and returned to the supplier. It is also required to recall home-made products involving any non-conformity raw materials, and raw materials and finished products that have caused any problems.

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• 与上一次审核结果相比，不多于五项的重复发现。There are no more than 5 repeated findings compared with the audit results of last year.

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• 门店有配备专职食品安全管理人员（A\B\C证人员齐全，并在有效期内；从业人员应在食品安全培训考核合格后方可上岗。可以提供从业人员培训考核记录。每名餐饮从业人员在岗期间每年接受不少于40小时的食品安全培训，食品安全管理人员每年接受不少于60小时的培训，掌握相应的食品安全知识；The hotel has dedicated food safety controllers (controllers respectively with Grade A/Grade B/Grade C certificates, which are still valid; catering workers have attended food safety training and passed the corresponding assessment before taking the post.). Besides, catering workers shall provide their training and assessment record. Each catering worker shall receive a minimum of 40-hour food safety training each year, while each food safety controller shall receive a minimum of 60-hour food safety training each year, so as to grasp relevant food safety knowledge.

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标签的管理Label Management

• 所有成品/半成品等均有正确的标签标识（开封/去除包装食品、解冻食品和冷却食品等等）。All finished/semi-finished products shall bear correct labels (including opened/unpacked food, unfrozen food and cooled food, etc.).

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• 不可在同一食品上张贴相同用途的不同日期的标签。同一区域内食品的开封日期不能是同一时间。标注的日期应足以控制食品的先进先出及有效保质期。涉及第二保质期应遵循设定的产品二次保质期规定或生产商说明。<br>所有产品都有清晰标识（生产日期，保质期等） 在散装食品（食用农产品除外）贮存位置，应标明食品的名称、生产日期或者生产批号、使用期限等内容，应注意密闭贮存。One food product shall not bear more than one label for the same purpose but with different dates. Besides, the opening date of food in the same area cannot be the same. Dates marked on the label must be sufficient for FIFO and shelf life control. If secondary shelf life is involved, it is required to comply with regulations on such secondary shelf life or manufacturer’s instructions. <br>Products are clearly marked (with production date, shelf life, etc.). For storage of bulk food (except for edible farm products), it is required to specify the food name, production date or production batch no., shelf life, etc. Besides, bulk food shall be kept in a sealed manner.

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• 收货时拆卸原外包装纸箱后，内包装上无任何标识的产品，应在内包装上标记原生产日期及收货日期。对原包装上标示的产品名称、品牌、厂家、生产日期、保质期进行拍照或直接剪下作为留档用于产品召回时的内部追溯。After removal of the outer carton upon receiving, if there is no information on the inner package, the production date and receiving date must be marked on the inner package. The following information on the original package shall be kept for internal traceability during future recall by taking photos or cutting down: product name, brand, manufacturer, production date, and shelf life.

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设施与设备及维护Facilities & Equipment and Their Maintenance

• 清洁操作区、准清洁操作区及一般操作区布局合理；食品处理区的天花板、墙壁、地面平滑、无裂缝、无破损，无霉斑、无积垢。如食品收货、储存、加工、供餐区域内表面（天花、地面、墙壁、下水道、工作台、案板）状态完好，无破损，且易洁防腐。Extremely Clean Operating Area, Clean Operating Area and General Operating Area shall be reasonably arranged. The food processing area shall have smooth ceilings, walls and floors, which have no crack, damage, mildew spot or dirt. For example, food receiving, storage, processing and service areas shall be kept in good condition, without damage, easy for cleaning and antiseptic (including the ceiling, floor, wall, sewer, table, and chopping board).

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• 专间（专区）用水、制冰机、热水机等均应配置净水器，根据设备要求对过滤装置进行冲洗，根据供应商要求进行过滤装置的更换。并保留检查及更换记录。Water filter shall be configured for water source of dedicated room (dedicated area), ice machine and hot water dispenser. The filter unit shall be rinsed according to equipment specifications, and be replaced according to supplier requirements, with the inspection and replacement records kept.

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• 制冰机应设置在合理位置，并保持正常运行，冰铲存放合理；按照供应商要求定期维护保养，并提供记录。The ice machine shall be placed in an appropriate position and work normally, with the ice scraper properly placed. Besides, the ice machine shall be subject to regular maintenance, with relevant records kept.

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• 冰箱的胶边封条保持良好状态，无破损，无黏连，无发黑，无黑点等。Refrigerator gasket must be kept in good condition, without any damage, adhesion, black spot, etc.

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• 产生油烟的设备上方，设置机械排风及油烟过滤装置，过滤器便于清洁、更换，提供每季度一次的外部油烟清洁报告。排水设施应通畅，便于清洁、维护。食品处理区（冷冻库、冷藏库除外）和就餐区应保持空气流通。应定期清洁消毒空调及通风设施。Mechanical exhaust device and oil fume filter shall be installed above equipment generating oil fume, with the filter easy to be cleaned and replaced. Drains in all areas shall be kept unclogged and easy for cleaning and maintenance. The food processing area (except freezer and cooler) and dining area shall have good ventilation. It is required to regularly clean and disinfect the air-conditioners and ventilation facilities.

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• 厨房各区域无明显或潜在异物迹象（如铁丝、编织袋线头、破损器具、老化设备等）；食品处理区照明灯有防护装置；设备、容器和工具与食品的接触面应平滑、无凹陷或裂缝，内部角落部位避免有尖角，便于清洁，防止聚积食品碎屑、污垢等。No obvious or potential foreign matter is identified in any area of the kitchen (e.g. iron wire, thread end of woven bag, broken tools, old equipment, etc.). Lighting fixtures in the food processing area have protective cover. The food contact surface of equipment, containers and tools shall be smooth and without any sunken area or fracture; besides, their corners shall have no sharp angle, and be easy for cleaning to prevent accumulation of food scrapes and dirt, etc.

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• 有充足的洗手设施且正常运行；洗手设施附近配备洗手液（皂）、消毒液、擦手纸/干手器等。从业人员专用洗手设施附近应有洗手方法标识。There are sufficient hand washing facilities, which are equipped with liquid soap (or soap), disinfectant, hand towel, hand drier, etc. Hand washing facilities designed for catering workers shall have washing instructions put up nearby.

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• 垃圾桶应配有盖子。垃圾桶的内壁光滑，易于清洁。Trash cans shall have a cover, with its internal wall smooth and easy for cleaning.

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• 特定餐饮服务提供者还应保留设施设备清洗维护校验记录。Specific catering service provider shall also keep the cleaning, maintenance and calibration records of all facilities and equipment.

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原料进货查验Raw Material Incoming Inspection

• 不得采购法规、国家标准禁止采购的原材料、食品添加剂。供货者应具有相关合法资质（政府FTP系统正常运行，可以实时查询）。Raw materials and food additives prohibited by laws and regulations and national standards shall not be purchased. Suppliers shall have required qualifications (the FTP system is working normally and available for real-time inquiry).

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• 查验供货者的相关资质证明及产品合格证明文件：<br>实行统一配送经营方式的，可由企业总部统一查验供货者的相关资质证明及产品合格证明文件，留存每笔购物或送货凭证。各门店能及时查询、获取相关证明文件复印件或凭证。随货证明文件查验:采购食品、食品添加剂、食品相关产品的，应留存每笔购物或送货凭证。With regard to products of unified distribution, HQ may verify relevant qualifications of the supplier and conformity certificate of products, and keep the purchase or delivery proof of each transaction. Besides, each hotel shall be able to timely inquire about and obtain the copy of relevant certificates or the proof. <br>Verify the certificates accompanying the goods: During the purchase of food, food additives and food-related products, it is required to keep the purchase or delivery proof of each transaction.

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• 入库查验和记录之外观查验和温度查验：<br>1. 预包装食品的包装完整、清洁、无破损，标识与内容物一致。2. 冷冻食品无解冻后再次冷冻情形。3. 具有正常的感官性状。4. 食品标签标识符合相关要求。5食品在保质期在允收期内。<br>查验期间，尽可能减少食品的温度变化。冷藏食品表面温度与标签标识的温度要求不得超过+3℃，冷冻食品表面温度不宜高于－9℃。易腐食物即刻入低温库Visual inspection during incoming inspection and recording:<br>1. The package of prepackaged food is complete, clean, without damage and with the mark consistent with the containment. 2. Frozen food hasn’t been subject to unfreezing and freezing. 3. Food has normal sensory attributes. 4. Food labels and marks comply with applicable requirements. 5. Food hasn’t hit its expiration date. <br>Temperature inspection during incoming inspection and recording:<br>During the inspection, efforts shall be made to minimize temperature changes of food. The gap between surface temperature of cooled food and the marked temperature on the label shall be no more than +3℃, and the surface temperature of frozen food shall be no higher than －9℃. Perishable food shall be promptly moved to the low-temp. warehouse.

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• 收货时食品离地，禁止混放 Food shall be kept off floor and stored separately during the receiving process.

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储存（包括常温储存和低温储存）Storage (Including Storage at Ambient Temp. and Low Temp.)

• 储存区域整洁、无霉味或异味；储存温度符合要求（冷藏0－5℃，冷冻<-15℃）；保证先进先出；离地10cm；贮存中的食品时，不宜堆积、挤压食品。The storage areas are tidy and free from stale or other unpleasant odors. The temperature requirements are met (cooling temp. is between 0－5℃ while the freezing temp. is <-15℃). The principle of FIFO is complied with. Food is kept 10cm off the floor. Food isn’t stacked or squeezed during storage.

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• 食品、一次性用品及化学品都密闭贮存；不同类别食品和非食品（如食品包装材料等）分设存放区域，且不同区域有明显的区分标识。设清洗消毒工具和洗涤剂、消毒剂等物品按照要求在独立隔间或区域存放。适宜的容器和包装，原料、半成品、成品容器以及荤素容器分类区分Food, disposable goods and chemicals are stored in a sealed manner. Food is stored per category and separated from non-food products (e.g. food packaging materials), with each storage area with clear mark. Cleaning and disinfecting tools, detergents, disinfectants, etc. are kept in a separate manner pursuant to relevant requirements. Efforts are also made to separate containers/packages: for example, different containers are designed for raw materials, semi-finished products and finished products, and for vegetables and meat products.

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• 产品按标签要求进行储存或按照食品安全要求贮存原料。Products are stored according to their label, while raw materials are stored as per food safety requirements.

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• 无腐败变质等感官性状异常、超过保质期等的食品原料、食品相关产品及无涨包罐头。There is no spoilage or other abnormal sensory attributes; no food, raw materials or food-related products have hit its/their expiration date; no can has blown package.

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• 温度记录表张贴在每个冰箱的门上，根据卫生细则要求正确填写表格中的每一项内容。Temperature control sheet is put up on each refrigerator door, and is properly filled in according to health rules.

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• 冷藏库无开罐后金属罐装食品储存，开罐后的产品应及时转移的其他的密闭的食品级容器中。There is no opened food in metal can in the cooler. Opened food shall be timely transferred to other sealed food container.

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粗加工操作Processing of Raw Materials

• 食物按类别在指定区域加工；食品处理区内不得从事可能污染食品的活动；并保持加工环境清洁。Food is processed in the designated area per category. It is not allowed to conduct any activity that may contaminate the food in the food processing area, which shall be kept clean.

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• 不同类型的食品原料、不同存在形式的食品（原料、半成品，下同）分开存放及操作，其盛放容器和加工制作工具分类管理、分开使用，定位存放；Raw materials shall be stored and processed per category, while food shall be done per form (e.g. raw material and semi-finished product, the same below), with their containers and processing tools managed and used in a separate manner and stored in the designated area.

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• 食物离地隔墙存放；接触食品的容器和工具不得直接放置在地面上或者接触不洁物；Food shall be stored off the floor and the wall. Containers and tools in direct contact with food shall not be placed on the floor or in contact with impurities.

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• 不同食物有专用的水槽清洗；正确清拣和洗净食物；食品原料应洗净后使用。盛放或加工制作不同类型食品原料的工具和容器应分开使用。盛放或加工制作畜肉类原料、禽肉类原料及蛋类原料的工具和容器宜分开使用。Each type of food shall have its own water tank for cleaning. Food shall be picked and cleaned correctly. Raw materials of food shall be cleaned before use. Tools and containers shall be used per raw material, for example, those for containing or processing meat, poultry and meat shall be dedicated for their purpose.

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• 砧板、刀具和抹布无交叉操作（包括使用、清洁、存放等）It is not allowed to mix the cutting board, knife and cleaning cloth for different varieties of food (including their use, cleaning, storage, etc.).

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• 使用正确方法解冻食物（冷藏、流水解冻，紧急情况：微波解冻），解冻标签规范；无再次冷冻已解冻的产品Food shall be unfrozen in a correct manner (unfreezing via cooling or running water; in case of an emergency, via microwave oven), with the unfreezing label correctly marked; besides, no unfrozen food is subject to freezing again.

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• 加工制作食品过程中，不得存在非法行为：例如使用非食品原料加工制作食品；、非法添加剂、超范围使用添加剂、超限量使用添加剂等等<br>There is no violation of applicable laws during food processing/preparation, such as using non-food additives during food processing/preparation, or use of illegal additives, using additives beyond the specified scope or amount, etc.

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• 使用禽蛋前，应清洗消毒禽蛋的外壳。破蛋后应单独存放在暂存容器内，确认禽蛋未变质后再合并存放。Eggs shall be cleaned and disinfected before use. After broken, eggs shall be separately kept in the container to ensure that they aren’t deteriorated.

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冷食加工程序 （冷食间加工产品为：1、色拉、2、糕点的简单拆装和装饰）Process Procedure of Cold Dishes (including: 1. Salad; 2. Separation and decoration of cakes and pastries)

• 加工环境清洁干燥；工作台整洁，不乱堆The processing area is clean and dry. The table is tidy and clean.

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• 生食间、凉菜间、裱花间等即食食品制作区应遵从专间设置。各专间、专用操作区应有明显的标识，标明其用途。Preparation area of ready-to-eat food shall be set up according to the principle of dedicated use, such as dedicated room for uncooked food, for cold dishes, and for decoration. Besides, each dedicated rom and operating area shall bear a clear mark to specify their usage.

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• 各类专间的门应坚固、不吸水、易清洗；专间的门、窗闭合严密、无变形、无破损。专间的门能自动关闭。专间的窗户为封闭式（用于传递食品的除外）。专间内外运送食品的窗口应专用、可开闭，大小以可通过运送食品的容器为准。Dedicated rooms shall have their door firm, non-water-absorbent and easy to clean; besides, their door and windows shall work normally and have on deformation or damage. Their door can be automatically closed, and their windows are closed (unless those for delivery of food). The window for food delivery shall be dedicated and operable, with the size depending on the food container.

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• 专间应设立独立的空调设施。应定期清洁消毒空调及通风设施。Separate air-conditioning facility shall be installed in each dedicated room. It is required to regularly clean and disinfect the air-conditioning and ventilation facilities in such rooms.

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• 专间内温度不得高于25℃The temperature shall be kept within 25℃ in such dedicated rooms.

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• 每餐（或每次）使用专间前，应对专间空气进行消毒。消毒方法应遵循消毒设施使用说明书要求。使用紫外线灯消毒的，应在无人加工制作时开启紫外线灯30分钟以上并做好记录。提供紫外灯使用记录。Before the use of a dedicated room every meal (or time), disinfect the room according to the user manual of the disinfection facilities. If a UV lamp is used, the lamp shall be turned on for over 30 min. when nobody is in the room, with relevant records kept for future reference.

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• 由专人加工制作，非专间加工制作人员不得擅自进入专间。进入专间前，加工制作人员应更换专用的工作衣帽并佩戴口罩。清洁操作区（包括专间和专业操作区）与其他操作区从业人员的工作服应有明显的颜色或标识区分。专间的从业人员应佩戴清洁的口罩。专间内从业人员离开专间时，应脱去专间专用工作服。加工制作人员在加工制作前应严格清洗消毒手部，加工制作过程中适时清洗消毒手部。Food shall be prepared by dedicated people. People not working in the dedicated room shall not enter it without prior permission. Before entry, preparation workers shall wear the designated uniform and wear a hat and facial mask. Workers in the Extremely Clean Operating Area (including dedicated rooms and operating areas) shall have their uniform clearly different from that of people in other operating areas (e.g. unique color or mark). Workers in the dedicated rooms shall wear a clean facial mask; when they leave the room, they should first get off the uniform. Workers shall clean and disinfect their hands strictly according to relevant requirements before and during food processing/preparation.

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• 应使用专用的工具、容器、设备，使用前使用专用清洗消毒设施进行清洗消毒并保持清洁。垃圾及时清除Dedicated tools, containers and equipment shall be arranged for the dedicated rooms, and shall be cleaned and disinfected before use and cleaned after use. The rubbish shall be timely removed.

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• 及时关闭专间的门和食品传递窗口。It is required to timely close the door and food delivery windows of the dedicated rooms.

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• 蔬菜、水果等食品原料应清洗处理干净后，方可传递进专间。预包装食品和一次性餐饮具应去除外层包装并保持最小包装清洁后，方可传递进专间。未清洗消毒的蔬菜水果和带外包装纸箱的物料、及不相关的物料不允许进入专间。Vegetables, fruits and other raw materials shall be cleaned before delivery into the dedicated rooms. Prepackaged food and disposable goods can only be delivered into the dedicated rooms after removal of their outer package and cleaning of inner package. It is not allowed to take uncleaned or undisinfected vegetables and fruits, materials with outer package and irrelevant materials into the dedicated rooms.

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  At Risk

  N/A

• 在专用冷冻或冷藏设备中存放食品时，宜将食品放置在密闭容器内或使用保鲜膜等进行无污染覆盖。Before food is put into dedicated cooler or freezer, it shall be first placed in a sealed container or covered by plastic wrap.

  Safe

  At Risk

  N/A

• 防止产生交叉污染（工器具、操作台、手部、抹布等）；不得在专间内从事非清洁操作区的加工制作活动。Attention shall be paid to preventing cross-contamination (e.g. tools, tables, hands, cleaning cloth, etc.). It is not allowed to carry out processing/preparation activities that are not designed to be done in the Extremely Clean Operating Area.

  Safe

  At Risk

  N/A

• 加工制作好的成品当餐供应。严格按照订单制作，不允许提前制作冷藏产品；Finished products shall be timely served during the current meal. Food shall be prepared according to order, rather than prepared in advance.

  Safe

  At Risk

  N/A

热食加工 Processing of Hot Dishes

• 加工环境清洁干燥；工作台整洁，不乱堆;工器具整洁清洁，无破损。The processing area is clean and dry; the table is tidy and clean, and so are the tools, which shall also have no damage

  Yes

  No

  N/A

• 烹饪区内烹饪食品的温度和时间应能保证食品安全。烹饪区内需要烧熟煮透的食品，加工制作时食品的中心温度应达到70℃以上，并提供热食中心温度检查记录。（对于特殊加工工艺的食品（如牛排、牛肉饼）不在此评估范围）In the cooking area, the cooking temperature and duration shall be appropriate to ensure food safety. For well-cooked food, the inner temperature of the food shall be higher than 70℃ during the cooking, with inner temp. inspection record kept. (Food subject to special processing technique isn’t included, e.g. steak and beef patty)

  Safe

  At Risk

  N/A

• 清洁与不洁操作不可交替进行(主要生熟交叉污染的情况)It isn’t allowed to alternatively carry out clean and unclean operations (mainly referring to operations involving uncooked and cooked food).

  Safe

  At Risk

  N/A

• 烹饪区内盛放调味料的容器应保持清洁，使用后加盖存放，按照公司规定的要求正确标识。In the cooking area, the seasoning containers shall be kept clean, covered after use, and marked according to company rules.

  Yes

  No

  N/A

• 食品冷却（例如酱汁类）<br>需要冷冻（藏）的熟制半成品或成品，应在熟制后立即冷却（冰水冷却）。应在清洁操作区内进行熟制成品的冷却，并在盛放容器上标注加工制作时间等。Food cooling (e.g. sauce)<br>If semi-finished products or finished products are subject to freezing (cooling), they shall be immediately cooled after well-cooked (via ice water). Cooling of finished cooked products shall be done in the Extremely Clean Operating Area, with the preparation time indicated on the container.

  Safe

  At Risk

  N/A

• 食品再加热<br>高危易腐食品熟制后，在8℃～60℃条件下存放2小时以上且未发生感官性状变化的，食用前应进行再加热。<br>再加热时，食品的中心温度应达到70℃以上。加热过一次的食品，不能再次加热。Reheating of food (N/A)<br>After well-cooked, if highly perishable food is kept at the temperature of 8℃～60℃ for over 2 hours and has no abnormal sensory attributes, it shall be reheated before eating.<br>During the reheating, the inner temperature shall be higher than 70℃. Reheated food can no longer be subject to reheating.

  Safe

  At Risk

  N/A

• 油炸食品符合食品操作SOP；<br>油炸酸价要求符合，煎炸用油的酸价≤5（KOH）mg/g。煎油或榨油呈现澄清状态。Food deep frying shall comply with food SOP.<br>It is required to follow PH requirements for deep frying, with the PH of frying oil≤5(KOH) mg/g. Besides, the frying oil is clear.

  Safe

  At Risk

  N/A

• 烤制食品的温度和时间应能使食品被烤熟。（特殊产品除外：如牛排、牛肉饼等）；烤制食品时，应避免食品直接接触火焰或烤制温度过高，减少有害物质产生。Baking temperature and duration shall be appropriate to ensure that the food is well-cooked (except for special food like steak and beef patty). During baking, efforts shall be made to prevent the food from direct contact with the fire or prevent extremely high temperature, so as to avoid generation of hazardous substance.

  Yes

  No

  N/A

酒吧的卫生（专用操作区）：Mini-bar Hygiene (Dedicated Operating Area)

• 由专人加工制作。加工制作人员应穿戴专用的工作衣帽并佩戴口罩。加工制作人员在加工制作前应严格清洗消毒手部，加工制作过程中适时清洗消毒手部。（暂时不执行帽子和口罩）Dedicated workers are arranged for the bar, who shall wear the designated uniform and wear a hat and facial mask at work. Workers shall clean and disinfect their hands strictly according to relevant requirements before and during food processing/preparation.

  Safe

  At Risk

  N/A

• 在专用冷冻或冷藏设备中存放食品时，宜将食品放置在密闭容器内或使用保鲜膜等进行无污染覆盖，并有正确标签标识Before food is put into dedicated cooler or freezer, it shall be first placed in a sealed container or covered by plastic wrap, with proper information specified on the label.

  Safe

  At Risk

  N/A

• 应使用专用的工具、容器、设备，使用前进行消毒，使用后洗净并保持清洁。不得在专用操作区内从事非专用操作区的加工制作活动；加工制作好的成品应当餐供应。Dedicated tools, containers and equipment shall be arranged for the bar, and shall be cleaned and disinfected before use and cleaned after use. It is not allowed to carry out processing/preparation activities that are not designed to be done in the dedicated operating area. Finished products shall be timely served during the current meal.

  Safe

  At Risk

  N/A

• 加工制作的水果、蔬菜等，应清洗干净后方可进入酒吧区域保存使用。Vegetables, fruits and the like shall be cleaned before delivery into the bar for storage and use.

  Safe

  At Risk

  N/A

• 保持酒吧柜台、工器具、餐饮具的整齐，清洁。所有的机器设备（榨汁机、洗杯机、咖啡机和啤酒机）状况良好。酒吧员工清楚如何清洁和消毒所有的设备和工器具。The counter, tools and tableware at the bar shall be kept tidy and clean. All machines and equipment (e.g. juicer, cup washing machine, coffee maker and beer machine) work normally. Bar workers know how to clean and disinfect all equipment and tools.

  Safe

  At Risk

  N/A

• 酒吧备有使用白色砧板、酒吧专用刀具和一次性卫生手套。The bar is equipped with white cutting board, dedicated knives and disposable gloves.

  Safe

  At Risk

  N/A

• 备有随手清洁化学品。化学品和咖啡机清洁剂与食品分隔存放。The bar is equipped with chemical cleaning products, with such products and coffee maker detergents stored separately from food.

  Safe

  At Risk

  N/A

• 吧台内所有食品必须有正确的标签标识。All food in the bar bears a clear and sufficient label.

  Safe

  At Risk

  N/A

有害生物的防治Control over Pests

• 餐饮单位食品区域均没有发现显著的老鼠，蟑螂活动的迹象对环境或食物造成污染，如严重的老鼠蟑螂粪便/尿液，啃咬痕迹，死老鼠等，没有聚集式（热厨房、吧台区域少于5只）的飞虫活动。No evidence of pest (rat/cockroach) activity is found within food area of the hotel to cause food or environment contamination, such as feces of rat/cockroach, bite marks, dead rat/cockroach, etc., or a large group of flies/mosquitos.

  Safe

  At Risk

  N/A

• 在食品加工、储存区域、清洁餐具区域应使用电子粘捕式捕蝇灯是否运作正常。In food processing and storage areas and dishwashing area, fly trapper must be used and work normally.

  Yes

  No

  N/A

• 有效阻断虫害进入渠道，如适当的纱窗（应加装不小于16目的防虫筛网）、塑胶帘、风帘，挡鼠板，及时关门关窗，墙缝、≥6mm的门缝及天花缝隙应及时封堵，下水道出口及排气口设置孔径小于10mm防鼠网.所有线槽、配电箱（柜）封闭良好。人员、货物进出通道应设有防鼠板，门的缝隙应小于6mm。<br>Effective measures shall be taken to prevent pest from entering, e.g. using screen window (≥16 holes), plastic curtain, air curtain, and rodent guard; keeping doors and windows timely closed; sealing cracks of walls and ceilings, and cracks of door ≥6mm; and placing rodent screen (aperture <10mm) at entrance of sewer and ventilation. Besides, all wiring ducts and distribution boxes (cabinets) are properly closed. Rodent guard shall be installed into people and goods accesses, with the door gap<6mm.

  Safe

  At Risk

  N/A

• 有计划地进行虫害控制，并保存虫害控制服务报告或检查报告。虫害控制设施的实际设置与设施布局图相符。Pest control is in place and based on the schedule. Efforts are made to keep pest control report or checking log. The actual setup of pest control facilities shall comply with the plan.

  Yes

  No

  N/A

• 餐饮服务场所内应使用粘鼠板、捕鼠笼、机械式捕鼠器等装置，不得使用杀鼠剂。In the service area, it is required to use sticky rat board, rat trap, mechanical rat catcher, etc., instead of using rodenticide.

  Safe

  At Risk

  N/A

• 不得不进行悬浮处理（空间喷洒）前，应获得服务商的注意事项通知，并遵循执行。确保接班员工获得通知对在进行食品操作前对厨房环境、设备设施进行彻底清洁。餐饮总部临时安排厨房、餐厅、仓储等区域进行喷雾消杀时，负责部门应以书面的方式通知相关部门。If it is necessary to carry out fogging (space spray) in the restaurant, the hotel shall get the notification from the pest control contractor and prepare for the fogging by following the contractor’s instructions in advance. Make sure workers of the next shift are informed to thoroughly clean the kitchen, all equipment and facilities before handling food. If a temporary pesticide spray is arranged in the restaurant (e.g. in the kitchen, restaurant, storage area), it shall be accompanied by a written notice to relevant depts.

  Yes

  No

  N/A

人员管理Employee Management

• 食品从业人员每年至少进行一次健康检查，并获得当地认可的健康证明，并在有效期内。Catering workers shall receive at least one health examination every year, obtain a health certificated approved by local authorities and maintain it valid.

  Yes

  No

  N/A

• 检查员工身体状况，无感染（包括明显会引起感染的伤口）及传染病（黄疸、恶心呕吐、腹泻、发烧、咳嗽等），工作前测量体温并记录，并提供每日晨检记录。The hotel shall check health conditions of its employees, ensuring there is on infection (including visible injuries that may cause infection) or infectious disease (jaundice, nausea and vomiting, diarrhea, fever, cough, etc.). Besides, it shall measure and record the body temperature of each employee before work, and keep a record of morning measurement.

  Safe

  At Risk

  N/A

• 手部有伤口的从业人员，使用的创可贴宜颜色鲜明，并及时更换。佩戴一次性手套后，可从事非接触直接入口食品的工作。For catering workers with a hand injury, they shall wear a band-aid in bright color and replace it timely. Besides, they can only conduct operations not in direct contact with food after wearing disposable gloves.

  Safe

  At Risk

  N/A

• 餐厅后区的洗手站配备齐全；员工养成良好的洗手习惯，例如：在进入厨房时, 处理食物前或处理不同的食品之间, 接触任何污染源后。员工以正确的步骤彻底清洗双手。The hand washing station in the back area shall be properly configured. Employees shall form the habit of washing hands, e.g., upon arriving at the kitchen, before handling food or between different tasks, or after touching any contamination source. Employees shall wash their hands thoroughly in accordance with the proper procedure.

  Safe

  At Risk

  N/A

• 无明显的皮肤症状（开放性伤口、脓肿、疖子、皮疹等， 无论大小）, 员工手上的微小创伤，必须使用防水并易于识别的创可贴覆盖，然后带上一次性手套。佩戴一次性手套后，可从事非接触直接入口食品的工作。Catering workers shall have no visible skin symptoms (cuts, abscess, boils or rashes, big or small). For tiny abrasions/wounds on hands, employees shall wear waterproof identifiable band-aids and disposable gloves. After that, they can only conduct operations not in direct contact with food.

  Safe

  At Risk

  N/A

• 所有员工应遵循公司仪容仪表及着装的标准。所有进入加工区域的人员均需符合个人卫生要求（白大褂、帽子等），包括厨房以外的工作人员、供应商、参观检查人员、维保人员、服务商。从业人员不得留长指甲、涂指甲油。工作时，应穿清洁的工作服，不得披散头发，佩戴的手表、手镯、手链、手串、戒指、耳环等饰物不得外露。All employees shall comply with the company’s grooming and dressing code. All people entering the processing areas shall abide by hygiene requirements (wearing white overcoat, hat, etc.), including workers not in the kitchen, suppliers, inspectors, maintenance personnel, and service providers. Catering workers shall not wear long nails or nail polish. When at work, they shall wear clean work clothes and have their hair properly bound, with watches, bracelets, rings, earrings and other accessories (if any) not exposed.

  Safe

  At Risk

  N/A

• 个人物品，包括衣服、财物、手机等不应存放于食品制备附近的区域。私人水杯统一存放。They shall never place their personal items near the food preparation area, including clothes, mobile phone, and other belongings. Besides, their cup shall be placed in the designated area.

  Yes

  No

  N/A

• 工作人员不能使用制服，围裙，手布等来擦手，擦餐具等。工作服应保持清洁。Employees shall not wipe their hands or tableware with the uniform, apron, towel, etc. The uniform shall be kept clean.

  Safe

  At Risk

  N/A

• 员工不得在食品制备区、储藏区和传送区内进食。应有正确的试味程序。Employees shall not eat in the food preparation/storage/delivery area. A tasting procedure shall be set up and followed.

  Safe

  At Risk

  N/A

• 食品处理区内加工制作食品的从业人员使用卫生间前，应更换工作服。不得穿工作服进入卫生间。In the food processing area, catering workers responsible for food processing/preparation shall take off the uniform before leaving the area for the toilet. They shall never go to the toilet in their uniform.

  Safe

  At Risk

  N/A

清洗和消毒Cleaning and Disinfecting

• 食品处理区其他设施、设备清洁；保持食品处理区地面无垃圾、无积水、无油渍，墙壁和门窗无污渍、无灰尘，天花板无霉斑、无灰尘。就餐区的空调、排风扇、地毯等设施或物品清洁，保持空调、排风扇洁净，地毯无污渍。在营业期间，就餐区包间等就餐场所的排风装置开启，包间内无异味。厨房烟罩保持清洁。开罐器必须保持清洁Other facilities and equipment in the food processing area shall also be kept clean. The processing areas shall have its floor free of rubbish, ponding and oil stains; have its walls, doors and windows free off stains and dust; and have its ceiling free of mildew spot and dust. Besides, the following items in the dining area shall also be kept clean: air-conditioning facilities, exhaust fans, carpet, etc. During business hours, exhaust devices in the dining area shall be turned on to eliminate any unpleasant odor. The extraction hoods in the kitchen and can openers shall also be kept clean.

  Safe

  At Risk

  N/A

• 应按区域制定清洁计划表，明确划分区域、清洁频率，并每天对清洁结果进行确认检查记录。<br>排风罩和通风口应进行清洁，并包括在清洁计划表中。A cleaning plan shall be prepared per area to define the cleaning frequency of each area and inspect and record the cleaning result every day.<br>The extraction hoods and ventilation openings shall also be included in the cleaning plan and timely cleaned.

  Safe

  At Risk

  N/A

• 餐具保洁柜正常工作；餐具保洁柜请保持清洁。餐用具使用后应及时洗净，餐饮具、盛放或接触直接入口食品的容器和工具使用前应消毒。消毒后的餐饮具应保持清洁，防止污染。 The tableware cabinet shall work normally. The dish-washing machine, cup washing machine and tableware cabinet shall work normally. Tableware cabinet shall be kept clean. Tableware shall be timey cleaned after use, and be disinfected before use, and so shall containers and tools for handling or in direct contact with food. Disinfected tableware shall be kept clean and free of contamination.

  Safe

  At Risk

  N/A

• 洗碗机、洗杯机正常工作并保持清洁；洗碗机机器外部干净；冲洗水温和时间符合运营商规定要求；使用后冲净机器内部；冲洗管嘴不堵塞；清洗洗碗机内部帘子，篮子；洗碗筐内器具正确摆放。 The dish-washing machine, cup washing machine shall work normally. The dish-washing machine shall be kept clean exteriorly. It is required to follow applicable requirements for washing temperature and duration. After use, clean the interior of the machine, the nozzle, internal curtains and baskets. Tableware shall be properly placed in the grids.

  Safe

  At Risk

  N/A

• 清洗过的器具应存放在合适地方<br>无不洁的手（手套）接触干净餐具，如果佩戴手套，手套要保持清洁，不能破损。Cleaned tableware shall be properly stored. <br>Don’t touch the clean table with dirty hands (or gloves). If gloves are worn, make sure the gloves are clean and without damage.

  Safe

  At Risk

  N/A

• 正确保养厨房小用品（铁盘的涂油保养、木质工具（餐盘）的风干）；未重复使用一次性餐饮具。Kitchen utensils shall be properly maintained (i.e. coating the iron pan with oil, naturally dry wooden tools, such as dinner plates). Never repeatedly use disposable tableware.

  Safe

  At Risk

  N/A

• 使用有效的清洁和消毒方法，并做好相关消毒记录。或者严格按照洗涤剂、消毒剂的使用说明进行操作。It is required to take effective cleaning and disinfecting measures, and keep the disinfection records. Alternatively, follow the instructions of detergents and disinfectants.

  Yes

  No

  N/A

• 食品区域内垃圾桶存放合理（垃圾分类），始终保持清洁干净，有盖，垃圾不过满，桶内垫垃圾袋。专间内垃圾桶每次清空后应进行清洗消毒，并在指定区域进行操作。In the food area, trash cans are reasonably arranged, kept clean and covered by a lid. Besides, rubbish bag is placed in the trash can, with the rubbish timely removed. In dedicated rooms, trash cans are timely removed, cleaned and disinfected at a designated area.

  Safe

  At Risk

  N/A

• 地板保持清洁状态，下水道清洁（定期用热水冲刷，无异味、无堵塞） The floor is kept clean, and so is the sewer (which is regularly cleaned with hot water and free of unpleasant odor or blocking).

  Yes

  No

  N/A

• 设置废油桶统一收集用过的废油，而不能直接倒入下水道。废油的转出和处理应根据当地法规交由有资质的承包商进行。A waste oil collection tank is set up to collect waste oil, rather than discharging it into the sewer. Removal and disposal of waste oil shall be outsourced to a qualified contractor according to applicable local regulations.

  Yes

  No

  N/A

• 清洁工具不允许落地存放，应正常运转，保持清洁，悬挂管理，有明显的区分标识。Cleaning tools shall work normally, and be kept off floor, kept clean and with a clear mark.

  Yes

  No

  N/A

• 卫生间的管理：卫生间不得设置在食品处理区内。卫生间出入口不应直对食品处理区，不宜直对就餐区。卫生间与外界直接相通的门能自动关闭。客用卫生间地面、洗手池及台面无积水、无污物、无垃圾，便池内外无污物、无积垢、冲水良好，卫生纸充足。<br>卫生间的管理：根据要求定时清洁客用卫生间的设施、设备。保持记录和正确展示。营业期间，开启客用卫生间的排风装置，卫生间内无异味。保持卫生间的清洁并提供卫生间清洁检查记录。应在卫生间出口附近设置洗手设施，洗手设施符合要求。Toilet management: No toilet can be set up in the food processing area. The access of toilets shall not face the food processing area or dining area. Besides, the door connecting the toilet and the external area can be closed automatically. In toilets designed for customers, the floor and washbasins shall be free of ponding, dirt and rubbish; the urinal shall be free of dirt and fouling, work normally and have sufficient bathroom tissue. <br>Toilet management: Pursuant to relevant requirements, regularly clean facilities and equipment in the toilets designed for customers. Keep a cleaning record and display it. During business hours, exhaust devices in the toilets shall be turned on to eliminate any unpleasant odor. Keep the toilets clean and keep a record of cleaning and inspection. Hand washing facilities shall be set up at the exit of the toilets according to relevant requirements.

  Yes

  No

  N/A

• 废弃物处理规范，且保留相关的废弃物处理记录Wastes are disposed pursuant to applicable rules, with the disposal record properly kept.

  Yes

  No

  N/A

供餐与外卖送餐Food Serving and Takeaway Delivery

• 备餐区域井然有序；工作台整洁，不乱堆；服务台上不可堆放过多餐盘、碗碟The service area is tidy and well-organized; the tables are clean and tidy; there are no too many dishes and the like on the service counter.

  Yes

  No

  N/A

• 操作无交叉污染；无裸手操作，及时更换一次性手套There is no cross contamination, and no bare hand handling. Disposable gloves are timely replaced.

  Yes

  No

  N/A

• 中心温度测温操作规范，并做好相关记录Inner temp. is measured and recorded pursuant to relevant requirements.

  Yes

  No

  N/A

• 供餐过程中，应对食品采取有效防护措施，避免食品受到污染。供餐过程中，应使用清洁的托盘等工具，避免从业人员的手部直接接触食品（预包装食品除外）。During food serving, effective protection measures shall be taken for the food to prevent it from contamination. Besides, clean tray or other tools shall be adopted to prevent the workers from directly touching the food with hands (except for prepackaged food).

  Safe

  At Risk

  N/A

• 垫纸、垫布、餐具托、口布等与餐饮具直接接触的物品应一客一换。撤换下的物品，应及时清洗消毒（一次性用品除外）。It is required to timely replace items in direct contact with the tableware for each customer, including packing paper, cloth, tableware holder, napkin, etc. Replaced items shall be timely cleaned and disinfected (except disposable goods).

  Safe

  At Risk

  N/A

• 餐饮外卖中送餐人员应保持个人卫生。外卖箱（包）应保持清洁，并定期消毒。During takeaway delivery, the delivery guy shall pay attention to personal hygiene. The delivery box (bag) shall be kept clean and regularly disinfected.

  Safe

  At Risk

  N/A

• 餐饮外卖中使用符合食品安全规定的容器、包装材料盛放食品，避免食品受到污染。During takeaway delivery, the containers and packaging materials of food shall comply with applicable food safety regulations to prevent food contamination.

  Safe

  At Risk

  N/A

• 餐饮外卖中配送高危易腐食品应冷藏配送，并与热食类食品分开存放。During takeaway delivery, highly perishable food shall be delivered in a cooling manner, and be kept separately from hot dishes.

  Safe

  At Risk

  N/A

• 餐饮外卖中，从烧熟至食用的间隔时间（食用时限）应符合以下要求：烧熟后2小时，食品的中心温度保持在60℃以上（热藏）的，其食用时限为烧熟后4小时。During takeaway delivery, the gap between cooking and eating (edibility period) shall meet the following requirements: If the inner temp. of the food is kept above 60℃ (kept at high temp.) after 2 hours upon cooking, then its edibility period is 4 hours since the cooking.

  Safe

  At Risk

  N/A

放心餐厅（加分项目）Trustworthy Restaurant (a plus)

• “放心餐厅”“放心食堂”的公示栏还应公示健康证、食品安全管理人员、培训证等信息：For “Trustworthy Restaurant” and “Trustworthy Canteen”, the following information shall also be publicized on the billboard: health certificate, food safety controller, training proof, etc.

  Yes

  No

  N/A

• 实施了经监管部门、行业协会、第三方机构评定的食品安全ABC规范化管理、“五常”“六T”、危害分析关键控制点（HACCP）等先进管理体系或企业自行建立且在行业内普遍认同的先进管理体系，并持久保持良好运行；It has followed an advanced management system approved by the regulatory authorities, industrial associations or third parties (e.g. Food Safety ABC Management System, “5S”, “6T”, “HACCP”) or an advanced management system established by the company and widely recognized in the industry, and has properly maintained it for a long time.

  Yes

  No

  N/A

• 餐饮单位采用透明厨房或视频厨房开展示厨房环境卫生、冷食类食品加工制作、生食类食品加工制作、烹饪和餐饮具清洗消毒操作过程；加工制作、就餐时间设备正常运行；The restaurant adopts a transparent kitchen or video kitchen to showcase kitchen hygiene, processing/preparation of cold dishes and of uncooked food, cleaning and disinfection of cooking utensils and tableware, and normal operation of equipment during processing/preparation and dining processes.

  Yes

  No

  N/A

• 在电子显示屏、网站或APP上，公示食品安全追溯、废弃油脂收运等信息；It publicizes information on food safety traceability, waste oil collection and disposable, etc. through e-screen, website or APP.

  Yes

  No

  N/A

• 公示禁烟标志，场所全面禁烟；It puts up “no-smoking” sign and bans smoking in the restaurant.

  Yes

  No

  N/A

• 有畅通的渠道供消费者进行食品安全问题投诉及满意度评议；It makes available smooth channels for consumers to report food safety problems and make comments.

  Yes

  No

  N/A

• 有倡导“光盘行动”及文明用餐的提示；提供的公筷和公匙等公用餐具；It posts tips to advocate “Clearing Your Plate” and civilized dinning. It offers serving tableware like serving spoons and chopsticks.

  Yes

  No

  N/A