良好操作衛(wèi)生規(guī)范

Manual手冊名稱：餐飲業(yè)良好衛(wèi)生操作規(guī)范GoodHygienePracticeManual（GHP） DocumentNo文件編號：RevisionNo修訂號：1.0EffectiveDate生效日期：2015年8月1日PageNo頁碼：PAGE28ofNUMPAGES48Preparedby準(zhǔn)備人：衛(wèi)生經(jīng)理Date日期：2015年8月1日Approvedby批準(zhǔn)人：總經(jīng)理Date日期：2015年8月1日28/4820152015AccorLuxury&UpscaleBrandsAccorLuxury&UpscaleBrands雅高奢華高檔酒店品牌FoodSafetyManagementSystemGHP食品安全管理體系良好操作衛(wèi)生規(guī)范VersionFoodSafetyManagementSystemGHP食品安全管理體系良好操作衛(wèi)生規(guī)范Version1.0TOC\o"1-2"\h\z\u1. 范圍ScopeofApplication 32. 規(guī)范性引用文件ReferenceMaterials 33. 術(shù)語與定義Definitions 43.1 食品Food 43.2 食品處理區(qū)FoodProcessingArea 53.3 非食品處理區(qū)Non-foodprocessingarea 73.4 就餐場所DiningPlace 73.5 中心溫度CoreTemperature 73.6 冷藏Chilling 73.7 冷凍Freezing 83.8 清洗Cleaning 83.9 消毒（參照消毒管理辦法）Disinfection(refertodisfinctionstandard) 83.10 交叉污染Crosscontamination 84 加工經(jīng)營環(huán)境Processingandbusinessenvironment 84.1 設(shè)計審查Designreview 84.2 選址Siteselection 95 設(shè)計、設(shè)施、設(shè)備及工用具Design,facilities,equipmentsandtools 95.1 設(shè)計Design 95.2 設(shè)施Facilities 205.2.1 洗手消毒設(shè)施Hand-washingDisinfectionFacilities 205.3 設(shè)備及工用具Facilitiesandtools 265.3.1 結(jié)構(gòu)設(shè)計Design 266 機構(gòu)與人員ManagementOrganizationandPersonnel 276.1 機構(gòu)與職責(zé)Organizationandresponsibility 276.2 人員與資格Personnelandqualification 296.3 教育與培訓(xùn)Educationandtraining 297 衛(wèi)生管理HygieneManagement 307.1 衛(wèi)生制度HygieneSystem 307.2 環(huán)境衛(wèi)生管理EnvironmentalSanitaryManagement 317.3 加工操作場所及設(shè)備設(shè)施管理Managementonlocationandfacility 317.4 個人衛(wèi)生管理Personalhygienemanagement 327.5 工作服管理Workclothesmanagement 337.6 健康管理HealthManagement 347.7 清洗和消毒管理Cleaningandsterilization 347.8 除蟲滅害管理Insectcontrolmanagement 347.9 有毒有害物管理poisoningChemicalManagement 357.10 污水污物管理Wastewatermanagement 358 加工操作過程管理Processingmanagement 368.1 加工操作規(guī)程的制定與執(zhí)行Formulationandimplementationofprocessingstandard 368.2 原料采購、運輸與貯存Purchasing,TransportationandAcceptanceofRawMaterials 368.3 粗加工Roughprocessing 378.4 切配Cuttingandpreparing 388.5 烹調(diào)加工Cooking 388.6 涼菜配制（包括熟食制作）Colddishpreparation(includingcookedfood) 398.7 裱花操作DecorationOperation 408.8 現(xiàn)榨果汁、蔬菜汁和果盤制作Freshlysqueezeddrinkandfruitplate 418.9 點心加工DessertMaking 418.10 燒烤加工BarbecueProcessing 428.11 食品再加熱Reheating 428.12 生食深海水產(chǎn)品加工Uncookedmarineproductsprocessing 438.13 備餐Meal-preparing 438.14 供餐Meal-supplying 438.15 送餐Fooddelivery 448.16 工用具、容器、餐飲具的清洗、消毒、保潔Cleaning,DisinfectingandClean-keepingofCateringtools,containersandutensils 449 品質(zhì)管理QualityManagement 459.1 原材料品質(zhì)管理Rawmaterialqualitymanagement 459.2 加工過程品質(zhì)管理Qualitymanagementofprocessing 469.3 留樣管理Reservedsamplemanagement 479.4 記錄管理Recordmanagement 479.5 投訴管理Complaintmanagement 48

范圍ScopeofApplication本規(guī)范規(guī)定了酒店在原料采購、加工操作、供餐等過程中，關(guān)于人員、建筑、設(shè)施、設(shè)備、工用具等的設(shè)置以及衛(wèi)生、加工及品質(zhì)管理等方面應(yīng)達(dá)到的標(biāo)準(zhǔn)、良好條件或要求。本規(guī)范適用于酒店所有餐飲經(jīng)營場所。TheGoodManufacturingPracticeManual(the‘Manual’)specifiestherequirementsandstandardsthathotelsshouldcomplywith,concerningpersonnel,infrastructures,facilities,installationofequipmentandtools,aswellashygiene,processing,qualitymanagementduringrawmaterialspurchasing,foodprocessing,operation,andfoodservicestage.TheManualisapplicabletoallthehotelbrandsunderWandaGroup.規(guī)范性引用文件ReferenceMaterials下列文件中的條款通過本標(biāo)準(zhǔn)的引用而成為本標(biāo)準(zhǔn)的條款。凡是注日期的引用文件，其隨后的修改單（不包括勘誤的內(nèi)容）或修訂版本均不適用本標(biāo)準(zhǔn)，然而，鼓勵根據(jù)本標(biāo)準(zhǔn)達(dá)成協(xié)議的各方研究是否可使用這些文件的最新版本。凡是不注日期的引用文件，其最新版本適用于本標(biāo)準(zhǔn)。TheprovisionscitedfromthefollowingdocumentsareintegralpartofthisManual.Fordatedreferencedocuments,itssubsequentamendments(excludingcorrections)orrevisionsarenotapplicableforthisManual,however,weencouragethepartiesinvolvedintheagreementsbasedonthisManualtodiscussthepossibilityoftheuseoflatestversionofthesedocuments.Forundatedreferencedocuments,thelatestversionsapplytothisManual.中華人民共和國食品安全法ChinaFoodSafetyLawGB14881-2013食品安全國家標(biāo)準(zhǔn)食品生產(chǎn)企業(yè)通用衛(wèi)生規(guī)范國家食品藥品監(jiān)督管理局《餐飲服務(wù)食品安全操作規(guī)范》TheFoodandBeverageServiceFoodSafetyPracticesissuedbyStateFoodandDrugAdministrationJGJ64飲食建筑設(shè)計規(guī)范CodeforDesignofDieteticBuildingsGB2760食品添加劑使用衛(wèi)生標(biāo)準(zhǔn)HygieneStandardonFoodAdditivesGB5749生活飲用水衛(wèi)生標(biāo)準(zhǔn)SanitaryforDrinkingWaterGB14934食飲具消毒衛(wèi)生標(biāo)準(zhǔn)HygienicStandardforDisinfectionofDinnerandDrinkingsetGB7718 食品標(biāo)簽通用標(biāo)準(zhǔn)GeneralStandardforFoodLabeling衛(wèi)生部、工商總局、環(huán)?？偩?、建設(shè)部《食品生產(chǎn)經(jīng)營單位廢棄食用油脂管理的規(guī)定》RegulationsforwasteedibleoilmanagementproducedinfoodproductionunitsissuedbytheMinistryofHealth,StateAdministrationofIndustryandCommerce,StateAdministrationofEnvironmentalProtectionandtheMinistryofConstruction

術(shù)語與定義Definitions本標(biāo)準(zhǔn)采用下列術(shù)語和定義。DefinitionsofcommontermscontainedinthisManualarelistedasfollows:食品Food指各種供人食用或者飲用的成品和原料以及按照傳統(tǒng)既是食品又是藥品的物品，但是不包括以治療為目的的物品。Refertothefinishedproductsandrawmaterialsprovidedforpeopletoeatordrink,aswellastheproductstraditionallyregardedasbothfoodandmedicine,buttheitemsusedfortherapeuticpurposesarenotincluded.原料Rawmaterial指供進一步烹飪加工制作食品所用的一切可食用的物質(zhì)和材料。Refertoallediblesubstancesandmaterialsusedforfurtherfoodprocessing,productionandcooking.半成品Semi-finishedproducts指食品原料經(jīng)初步或部分加工后，尚需進一步加工制作的食品或原料。Refertotheintermediatefoodorrawmaterialsthatrequirefurtherprocessingafterpreliminaryorpartialprocessing.成品Finishedproducts指經(jīng)過加工制成的或待出售的可直接食用的食品。Refertothefoodforsaleorthefoodthatcouldbeconsumeddirectlyafterprocessing涼菜ColdDish又稱冷葷、冷菜、熟食、鹵味等，指對經(jīng)過烹制成熟或者腌漬入味后的食品進行簡單制作并裝盤，一般無需加熱即可食用的菜肴。Alsoknownascoldbuffet,coldappetizers,cookedfood,LoMei(braisedfood),refertothefoodthathasbeenmaturelycookedorpickled,thendishedupaftersimpleprocessing,generallycanbeeatenwithoutheating.生食深海水產(chǎn)品Rawseafood指不經(jīng)過加熱處理即供食用的生長于深海的魚類、貝殼類、頭足類等水產(chǎn)品。Refertotheediblerawseafoodthatisnotheat-treated,includingfish,shellfish,andcephalopodsetc.裱花蛋糕Decorativecake指在以糧、糖、油、蛋為主要原料經(jīng)焙烤加工而成的糕點胚表面，裱以奶油、植物鮮奶等而制成的糕點食品。Refertothefoodwiththecakeembryowithgrain,sugar,edibleoilandeggsasmainrawmaterialsthroughbrakinganditssurfacedecoratedwithcreamorvegetablecream.鮮榨果蔬飲料Freshlysqueezedfruitandvegetablejuice指以水果或蔬菜為原料，以壓榨等機械方法加工所得的新鮮水果或蔬菜汁。Refertothebeverageofnon-prepackagedfruitandvegetablejuiceasthemainrawmaterialsfordirectdrinkbyconsumersthroughsqueezingandothermethods生食鮮水果蔬菜Uncookedfreshfruitsandvegetables指經(jīng)過清洗或消毒后即供食用的新鮮水果和蔬菜。Refertothefreshfruitsandvegetableswhicharereadytoeataftercleaningandsterilization食品處理區(qū)FoodProcessingArea高危操作區(qū)HighRiskArea指各類專間、備餐場所等清潔度要求最高的操作場所。Refertotheoperatingplacerequireshighestlevelofcleanliness,includingvarioustypesofspecialroomsandmealpreparationarea.專間SpecialRoom指處理或短時間存放直接入口食品的專用操作間，包括冷拼間（水果間，生食水產(chǎn)品間和涼菜間），裱花間，配餐間、送餐分裝間等。Refertothespecialoperatingroomdedicatedtotheprocessingorshort-termstorageofediblefood,includingcolddishroom(fruitroom,rawseafoodroomandchilleddishroom),dish-decoratingroom,cuttingandportioningroom,mealpreparingandsupplyingroom.備餐場所Mealpreparationarea指成品的整理、分發(fā)及暫時置放的專用場所。Refertothespecialareaforthearrangement,distributionandtemporarystorageoffinishedproducts準(zhǔn)清潔操作區(qū)Quasi-cleanoperatingarea指烹調(diào)等清潔度要求次于高危操作區(qū)的操作場所。Refertoanyoperatingareawiththecleaningrequirementsinferiortothoseofthehighriskarea烹調(diào)場所Cookingpremises指對經(jīng)過粗加工、切配的半成品菜肴，加以調(diào)料進行煎、炒、炸、燜、煮、烤、烘、蒸及其他熱加工的操作場所。Refertotheoperationalplaceforfrying,simmering,cooking,braking,roastingandsteamingandotherheatprocessingofsemi-finishedfoodproductsafterroughprocessing,cuttingandportioning.一般操作區(qū)Generaloperatingarea指原料半成品儲存、粗加工、切配及餐用具清洗消毒場所等。Refertoanyplaceusedforsemi-finishedproductsstorage,foodroughprocessing,foodcutting&portioning,andtablewarecleaninganddisinfection.粗加工場所Roughprocessingarea指對食品原料進行挑揀、清洗、剔除不可食部分等過程的加工場所。Refertotheprocessingareawherefoodrawmaterialsarepicked,cleanedandtheinediblepartsareremoved.切配場所Cutting&portioningplace指把經(jīng)過粗加工的食品分別按照菜肴要求洗、切、稱量、拼配為菜肴半成品的加工場所。Refertoanyareadesignedtowash,cut,weigh,portionthefoodthathasbeenroughlyprocessed,forsemi-finisheddishesbasedontherequirementsofrecipe.餐用具清洗消毒場所Cleaninganddisinfectionplaceforcateringtools指對餐飲具和接觸直接入口食品的工用具、容器進行清洗、消毒的操作場所。Refertotheplacewheretableware,utensils,toolsandcontainersthatcontactdirectlywiththefoodforhumanconsumptionarecleanedandsterilized.非食品處理區(qū)Non-foodprocessingarea指檢驗室、辦公室、員工廁所、非食品庫房等非直接處理食品的區(qū)域。Refertoanyareawherenofoodisdirectlyprocessed,includinglaboratory,office,staffrestroomandnon-foodwarehouseetc就餐場所DiningPlace指供消費者就餐的場所，包括餐廳大堂和包房等，不包括供就餐者專用的廁所及洗手設(shè)施、門廳、大堂休息廳、菜肴展示臺(區(qū)域)、歌舞臺、包房過道等與就餐無關(guān)的場所。Refertothespecialdiningvenuefordiners,suchasrestaurantlobbyandprivateroomsetc,excludingsuchsupportingrepastplacesastherestroomandhandwashingfacilitiesfordiners,hallway,lobbylounge,dishesshowcase(displayarea),dancestation,privateroomsaisleandotherplacesthathasnothingtodowithdining.中心溫度CoreTemperature指塊狀或有容器存放的液態(tài)食品或食品原料的中心部位的溫度。Refertothetemperatureinthecenterpartofmassivefoodorfoodrawmaterials,orthatofliquidfoodorfoodrawmaterialsincontainers冷藏Chilling指為保鮮和防腐的需要，將食品置于0℃以上較低溫度條件下貯存的過程，冷藏的溫度一般在0℃～5℃之間。Refertotheprocessinwhichthefoodisstoredunderalowertemperaturetoretainfreshnessandtopreventcorrosion.Thepreferredchillingtemperatureisgenerallybetween0°C~5°C.冷凍Freezing指將食品或原料置于-18℃以下，以保持冰凍狀態(tài)的貯存過程Refertotheprocessinwhichthetemperatureoffoodorrawmaterialisreducedbelow-18℃inordertomaintainthefrozenstateduringstorage.清洗Cleaning指去除塵土、殘屑、污物或其他可能污染食品的不良物質(zhì)的處理操作。Refertooperationthatmakesfoodfreefromdirt,dust,foodresiduesandallotherharmfulforeignmaterialsthatmaycausefoodcontamination消毒（參照消毒管理辦法）Disinfection(refertodisinfectionstandard)指通過物理的方法或符合食品衛(wèi)生要求的化學(xué)方法，殺滅或清除病原微生物的操作過程。Refertotheapplicationofphysicaland/orchemicalmeansthatcomplywithfoodhygienerequirementstodestroymicro-organismsincludingallpathogens交叉污染Crosscontamination指通過生的食品、食品加工者和食品加工環(huán)境把生物的、化學(xué)的污染物轉(zhuǎn)移到食品的過程。Refertothetransferofmicrobiologicalorchemicalcontaminantsfromrawfood,foodhandlerorfoodpremisestoanotherfood.加工經(jīng)營環(huán)境Processingandbusinessenvironment設(shè)計評審Designreview酒店在新建、擴建、改建工程的選址和設(shè)計中有關(guān)食品衛(wèi)生部分均應(yīng)按本規(guī)范和其它衛(wèi)生管理辦法、衛(wèi)生規(guī)范的有關(guān)規(guī)定,進行設(shè)計和施工。Thesiteselectionandeveryprojectconcerningfoodhygieneunderconstruction,expansionorreconstructionshallbedesignedandconstructedaccordingtothisManualandrelevantprovisionsofotherhygieneregulationsandstandards.酒店應(yīng)將選址情況及其他有關(guān)材料（選址地地形圖，建筑項目總平面布置圖、剖面圖、立面圖、各功能間布局圖、加工經(jīng)營范圍、各類食品加工流程及其他有關(guān)資料等），報當(dāng)?shù)匦l(wèi)生行政部門，按建設(shè)項目預(yù)防性衛(wèi)生監(jiān)督規(guī)定和程序報批。Accordingtothepreventivehealthsupervisionrequirementsandproceduresforconstructionproject,thehotelshouldsubmittheselectedsiteaddresstogetherwithrelatedmaterialstothelocalHealthAdministrativeDepartmentsforapproval,includingtopographicmap,generallayout,sectionaldrawing,elevationdrawing,layoutofallfunctionrooms,businessscope,processflowandotherrelevantinformation,etc.選址Siteselection酒店建筑的選址必須符合當(dāng)?shù)爻鞘幸?guī)劃要求，選擇群眾使用方便，通風(fēng)良好，具有給排水條件和電源供應(yīng)的地段，水質(zhì)符合《生活飲用水衛(wèi)生標(biāo)準(zhǔn)》要求。Thehotelsiteselectionmustcomplywithlocalurbanplanningrequirements,thattheplaceshouldbeconvenient,well-ventilated,withgreatdrainagesystemandpowersupply.ThewaterqualityshouldmeettherequirementsofStandardsfordrinkingwaterquality.酒店建筑嚴(yán)禁建于產(chǎn)生有毒、有害物質(zhì)的工業(yè)企業(yè)防護地段內(nèi)；所選地址距離敞開式糞坑、污水池、垃圾場（站）、坑式廁所等污染源25米以上，環(huán)境整潔；不得有和昆蟲大量孳生的潛在場所。Thehotelcannotbebuiltintheareawherelocatesindustrialenterprisesproducingtoxicandhazardoussubstances.Theselectedaddressshouldbeinacleanenvironment,atleast25mfarawayfromcesspit,cesspool,dump(station),pitlatrinesandothersourcesofpollution,ensuringnopotentialbreedingplacesofinsects.選址應(yīng)符合環(huán)保和消防的有關(guān)要求。Thesiteselectionshallcomplywiththerelevantrequirementsofenvironmentalprotectionandfire-fighting.設(shè)計、設(shè)施、設(shè)備及工用具Design,facilities,equipmentandtools設(shè)計Design建筑結(jié)構(gòu)、場所設(shè)置、布局、分隔、面積Buildingstructure,settings,layout,compartmentation,area建筑結(jié)構(gòu)應(yīng)堅固耐用、易于維修、易于保持清潔和避免有害動物的侵入和棲息。Buildingstructureshallbefirmanddurable,easytomaintainandeasytokeepclean,andshallpreventthehazardousanimalsfrominvadingandinhabiting.廚房應(yīng)設(shè)置粗加工、烹調(diào)（單純經(jīng)營火鍋、燒烤的可不設(shè)置）、餐用具清洗消毒、就餐等專用場所。在合理位置設(shè)置原料半成品儲存、切配和備餐場所。根據(jù)需要設(shè)置食品庫房和其他專用操作場所。酒吧、咖啡廳、茶室應(yīng)設(shè)置餐飲具、工用具清洗消毒、就餐等專用場所。進行涼菜、裱花蛋糕、生食深海水產(chǎn)品等制作、送餐分裝等直接入口食品短時間存放或處理操作的，應(yīng)分別設(shè)相應(yīng)專間。集中備餐的供應(yīng)宴席的宴會廚房，宜設(shè)備餐專間。Thekitchenshouldsetspecifiedareasforroughprocessing,cooking(theplaceonlyforhotpot,orbarbecuemaynotbesetup),diningutensilscleaninganddisinfection,repastandotherspecialplaces.Theareasforthestorageofrawmaterialsandsemi-finishedproducts,cuttingandportioning,andfoodpreparationshouldbespecifiedinappropriateplace.Foodstorageandotherspecialoperatingpremisescouldbesetupbasedonneeds.Bar,Café,TeaRoomshouldbeequippedwithsupportingareasfortablewarecleaninganddisinfection,repastandotherplacesforspecialpurposes.Forediblefoodlikecolddishes,decorativecakesoruncookedseafood,theprocessing,preparing,portioningandstoretimestoragethecorrespondingspecialroomsshouldbesetuprespectively.Regardingthebanquet,forwhichthemealiscollectivelypreparedandsupplied,themeal-preparingroomshouldbesetup.食品處理區(qū)各加工操作場所均應(yīng)設(shè)置在有良好圍護結(jié)構(gòu)的室內(nèi)。Anyfoodprocessingareashallbedesignedindoorswithgoodbuildingenvelope.各加工操作場所應(yīng)按照原料處理、半成品加工、成品供應(yīng)的順序合理布局，并保留布局平面圖。食品加工處理流程應(yīng)為生進熟出的單一流向，并應(yīng)能防止在存放、操作中產(chǎn)生交叉污染。成品通道、出口與原料通道、入口應(yīng)分開設(shè)置，與使用后的餐飲具回收通道、入口宜分開設(shè)置。Thefoodprocessingareashouldbereasonablyarrangedaccordingtotheproceduresofrawmaterialsentry,processingofrawmaterials,processingofsemi-finishedfoodproductsandsupplyoffinishedfoodproducts.Thefoodprocessingproceduresshouldbesubjecttotheraw-inandcooked-outone-wayflowdirectionandcanpreventcrosscontaminationofcookedfoodinthestorageandoperation.Thepassageandentranceforrawmaterials,passageandexitoffinishedfoodproductsandrecyclingpassageandentryoftheusedcateringtoolsshouldbeseparatelyset.Thelayoutshouldbewellarchived.肉類、水產(chǎn)品原料和蔬菜原料的清洗水池應(yīng)分開設(shè)置在不同加工區(qū)域進行處理。Thecleaningsinksandoperationalplatformsformeat,seafoodandvegetablefoodshouldbesetseparatelyintheroughprocessingarea.食品加工如使用固體燃料，爐灶應(yīng)為隔墻燒火的外扒灰式，以避免粉塵污染食品。Ifthecookingplaceusessolidfuelsforfoodprocessing,thecookingstoveshouldadopttheoutside-ash-scooping-typepartitionwallcookingtoavoiddustcontaminatingfood酒店食品處理區(qū)必須設(shè)置獨立隔間的場所。Thehotelfoodprocessingareashouldbedesignedasthepremiseswithindependentcompartments.食品處理區(qū)及其各加工操作場所的面積必須與就餐場所面積和供應(yīng)就餐人數(shù)相適應(yīng)，符合餐飲業(yè)的最低面積要求及政府相關(guān)規(guī)定。Theareaofthefoodprocessingareashouldbesuitablefortheareaoftherepastplaceandthemaximumnumberofdiners,complyingwiththeminimumarearequirementsofcateringindustryandothergovernmentregulations.地面與排水Groundinganddrainage食品處理區(qū)地面應(yīng)用無毒、無異味、不透水、不易積垢的材料鋪設(shè)，且須平整、無裂縫。Thegroundingofthefoodprocessingareashallbepavedbythematerialsthatareimpermeable,non-toxic,odorless,freeofincrustation,andthegroundingshallbelevelingoff,freeofcracks.粗加工、切配、餐飲具、工用具清洗消毒和烹調(diào)等經(jīng)常潮濕場所的地面應(yīng)易于清洗、防滑，并應(yīng)有一定的排水坡度（宜不小于1.5%）及排水溝。Thegroundingoftheplacesthattendtobewetsuchastheplacesforroughprocessing,cuttingandportioning,cleaningandsterilizingoftablewareandutensilsandcookingshallbeeasytocleanandnon-skidwithacertaindrainagegradient(nolessthan1.5%)aswellasthedrainagesystem.排水溝應(yīng)有坡度、保持通暢、便于清洗，溝內(nèi)不應(yīng)設(shè)置其它管路，側(cè)面和底面接合處應(yīng)有一定弧度（曲率半徑宜不小于3cm），并設(shè)有可拆卸的蓋板。Thedrainageditchshallhavecertaingradientandshallbeclearedoffobstructionandeasytoclean;nootherpipelinesshallbesetinsidetheditch,wheretheconnectionbetweenthesideandthebottomoftheditchshallbecurvedatcertainextent(withthecurvatureradiuslessthan3cm),andthemovablecovershallbeprovidedwiththeditches.排水的流向應(yīng)由高清潔操作區(qū)流向低清潔操作區(qū)，并有防止廢水逆流的設(shè)計。Thecurrentdirectionofthedrainageshallbefromhighercleanoperatingareatolowercleanoperatingarea,designedtopreventthedrainagefrombackflow.排水溝出口應(yīng)有防止有害動物侵入的裝置。Thedevicepreventinghazardousanimalsfrominvadingshouldbesetattheexitofthedrainageditch.高危操作區(qū)內(nèi)不得設(shè)置明溝，地漏應(yīng)采用可防止廢棄物流入及濁氣逸出的形式（如帶水封地漏）。Noopenditchshallbesetupwithinthehighriskarea.Thefloordrainshallbecapableofpreventingthewastesfromflowinginorthefoulgasfromescaping(suchasfloordrainwithwaterseal).廢水應(yīng)排至廢水處理系統(tǒng)或經(jīng)其他適當(dāng)方式處理。Thewastewatershallbedischargedtothewastewatertreatmentsystemortreatedbyotherappropriateways.墻壁與門窗Walls,doorsandwindows食品處理區(qū)墻壁應(yīng)采用無毒、無異味、不透水、平滑、不易積垢的淺色材料構(gòu)筑。其墻角及柱角（墻壁與墻壁間、墻壁及柱與地面間、墻壁及柱與天花板間）應(yīng)具有一定的弧度，曲率半徑宜在3cm以上，以防止積垢和便于清洗。Thewallsofthefoodprocessingareashallbemadefromthelight-coloredmaterialsthatarenon-toxic,odorless,water-proof,smoothandfreeofincrustation.Thereshallbeacertainradian(withthecurvatureradiuslessthan3cm)amongthecornersofthewallsorthepillars(betweenwalls,amongwallandpillarandfloor,thewallandpillarandceiling)toavoidincrustation,andeasytoclean.粗加工、切配、餐飲具工用具清洗消毒和烹調(diào)等場所應(yīng)有1.5米以上的光滑、不吸水、淺色、耐用和易清洗的物料(例如瓷磚或不銹鋼)材料制成的墻裙，各類專間應(yīng)鋪設(shè)到墻頂。Theplacesforroughprocessing,cuttingandportioning,cleaningandsterilizingoftablewareandutensilsandcookingshallbeprovidedwithwainscotmadeofthematerials(suchasceramictileorstainlesssteel)withthethicknessmorethan1.5cm,whicharesmooth,water-proof,durableandeasytoclean;thewainscotinvariousspecialroomsshallbesetuptotopofthewall.食品處理區(qū)的門、窗應(yīng)裝配嚴(yán)密，與外界直接相通的門和可開啟的窗應(yīng)設(shè)有易于拆下清洗不生銹的紗網(wǎng)或空氣幕，與外界直接相通的門和與各類專間直接相通的門應(yīng)能自動關(guān)閉，專間內(nèi)如有窗戶應(yīng)為封閉式（傳遞食品用的除外）；窗戶不宜設(shè)室內(nèi)窗臺，若有窗臺臺面應(yīng)向內(nèi)側(cè)傾斜（傾斜度宜在45度以上），以防止灰塵積聚。Thedoorsandwindowsofthefoodprocessingareashallbeassembledtightly;thedoorsdirectlyconnectingtooutsideandthewindowsthatcanbeopenedshallbesetupwithrustlessandfly-proofgauzenetthatiseasytodisassembleforcleaningorprovidedwithairbubblescreen;thedoorsdirectlyconnectingtooutsideandthedoorsofvariousspecialroomsshallbeself-closing;thewindowsinspecialroomsshouldbeclosedtypeexpectfortheoneusedforfoodsdelivery.Nowindowsillshallbesetupatthewindow;incaseofany,thewindowsillcountertopshalltiltinside(withaninclinationmorethan45degrees)topreventtheaccumulationofdust.食品處理區(qū)、庫房與外界直接相通的門應(yīng)設(shè)置有應(yīng)設(shè)置擋鼠板，高度40cm以上，擋鼠板與地面縫隙小于6mm。Blockmouseboardshouldbeinstalledatthedoorsoffoodprocessingareasandwarehouseswhichconnectdirectlytooutside,withasizeofnotlessthan40cminheight.Thegapbetweenblockmouseboardandthegroundmustbelessthan6mm.粗加工、切配、餐飲具、工用具清洗消毒、烹調(diào)等場所和各類專間的門應(yīng)以易清洗、不透水的堅固材料制作。Thedoorsoftheplacesforroughprocessing,cuttingandportioning,cleaningandsterilizingoftablewareandutensils,cookingandthedoorsofvariousspecialroomsshallbemadeoffirmmaterialsthatareeasytocleanandwater-proof.不采用專間方式的集中備餐場所或供應(yīng)自助餐的就餐場所,窗戶應(yīng)為封閉式或裝有防蠅防塵設(shè)施，門應(yīng)不與外界直接相通或設(shè)有空氣幕。Thewindowofthecollectivefoodpreparationroomwhicharenotdesignedasspecialroomandthewindowofbuffetservingroomshouldbeclosedtypeorbeequippedwithfly-proofgauzenetanddust-prooffacilities.Thedoorsarenotallowedtoconnectdirectlytooutsideunlessairbubblescreenisprovidedwith.屋頂與天花板RoofandCeiling加工經(jīng)營場所天花板的設(shè)計應(yīng)易于清掃，能防止害蟲隱匿和灰塵積聚，避免長霉或脫落等情形發(fā)生。Thedesignfortheceilingoftheprocessingandoperationareasshallbeeasytocleanout,capableofavoidinghidingpestsoraccumulatingdust,preventingfromtheoccurrencesofmildeworfallingoffthebuildingmaterials.食品處理區(qū)天花板應(yīng)選用無毒、無異味、不吸水、表面光潔、耐腐蝕、耐溫、淺色材料涂覆或裝修，天花板與橫梁或墻壁結(jié)合處宜有一定弧度；水汽較多場所的天花板應(yīng)有適當(dāng)坡度，在結(jié)構(gòu)上減少凝結(jié)水滴落或增加充足的排氣設(shè)施。Theceilingofthefoodprocessingareashallbemadefromordecoratedbythelight-coloredmaterialsthatarenon-toxic,odorless,water-proof,smooth,anti-corrosionandtemperatureresistant;thereshallbeacertainradianattheconnectionoftheceilingandthecrossbeamsorthewalls;theceilingoftheplaceswithmuchwatervaporshallhavepropergradienttoreducethedroppingofcondensationwaterstructurally.高危操作區(qū)、準(zhǔn)清潔操作區(qū)及其它半成品、成品食品暴露場所屋頂若為不平整的結(jié)構(gòu)或有管道通過，應(yīng)加設(shè)平整易清掃的吊頂。Iftheroofsofthehighriskarea,thequasi-cleanoperatingareaorotherplaceswiththesemi-finishedproductsandfinishedproductsuncoveredareunevenlystructuredorhavepipelinespassingthrough,thesuspendedceilingthatisflatandeasytocleanshallbeaddedinsuchplaces.烹調(diào)場所天花板應(yīng)離地面2.5米以上，或采用機械通風(fēng)，換氣量符合JGJ64《飲食建筑設(shè)計規(guī)范》要求。Theceilingofthecookingareashallbehigherthan2.5mfromthefloor,andthemechanicalventilationshallbeadoptedtomaketheventilationvolumecomplywiththerequirementasdefinedinJGJ64CodeforDesignofDieteticBuildings廁所Restroom廁所數(shù)量應(yīng)足以供員工和就餐者使用，員工使用的廁所宜單獨設(shè)立。Adequaterestroomsshouldbeprovidedforstaffanddiner,settingrestroomforstaffuseonlyisrecommended.廁所門口不得面向食品處理區(qū)、儲存區(qū)或與之直接相通，廁所的外門應(yīng)能自動關(guān)閉。Therestroomsshouldnotcommunicatedirectlywithanyfoodprocessingandstorageroom.Theoutsidedoorofrestroomshouldbeself-closing廁所應(yīng)采用沖水式，地面、墻壁、便槽等應(yīng)采用不透水、易清洗、不易積垢且其表面可進行清洗的材料。Flushtoiletsshouldbeadopted.Theground,wallsandtoiletsshouldbemadeofthematerialsthatarewater-proof,freeofsedimentincrustation,andeasytoclean.廁所內(nèi)的洗手設(shè)施，應(yīng)符合本規(guī)范5.2.1的規(guī)定且宜設(shè)置在出口附近。Thehand-washingfacilityshouldbeinstalledneartheexitoftherestroominlinewithterm5.2.1ofthisManual.廁所應(yīng)設(shè)有效排氣（臭）裝置，并且不得排向食品加工區(qū)和儲存區(qū)，要有適當(dāng)照明，門窗應(yīng)設(shè)置不銹鋼或其它嚴(yán)密堅固、易于清潔的紗門及紗窗。Aneffectiveexhaust/deodorizingdeviceshouldbeinstalledintherestroom,andexhaustportcannotconnecttothefoodprocessingandstorageareas.Theremustbeproperilluminationfacilityintherestroom.Thedoorsandwindowsshouldbeequippedwithscreendoorandscreenwindowmadeofstainlesssteelorothermaterialsthatarefirm,tightandeasytoclean.廁所排污管道應(yīng)與食品加工經(jīng)營場所的排水管道分設(shè)，且應(yīng)有可靠的防臭氣水封。Theblow-offlineofthetoiletandthedrainagepipelineofthefoodprocessingareashouldbeseparatelypavedwiththeeffectivestink-resistingwaterseal.更衣室DressingRoom更衣室應(yīng)獨立隔間，且宜男女分設(shè)；更衣室內(nèi)應(yīng)有適當(dāng)?shù)恼彰骱涂諝庀驹O(shè)施且通風(fēng)良好，并配有符合本規(guī)范5.2.1規(guī)定的洗手設(shè)施。Thedressingroomwithindependentcompartmentsshouldbedesignedformenandwomenseparately,withproperilluminationandairdisinfectionfacilities,well-ventilated,andequippedwithhand-washingfacilitiesinlinewiththerequirementsof5.2.1inthisManual.更衣室應(yīng)有足夠大小的空間，以便員工更衣之用。應(yīng)按員工人數(shù)設(shè)足更衣柜、鞋柜及可照全身的更衣鏡。Thedressingroomshouldhaveenoughspaceforemployeestochangeclothes.Sufficientlockers,shoecabinetsandfull-lengthmirrorshouldbeguaranteedaccordingtothenumberofemployees庫房Warehouse食品不得和有毒有害物質(zhì)（如：鼠藥、殺蟲劑、洗滌劑、消毒劑等）同庫存放，食品和非食品宜分開設(shè)置庫房）Foodproductsmustnotbestoredwithtoxicandharmfulsubstancesinthesamewarehousesuchasrodenticides,insecticides,detergents,disinfectants,etc.Thewarehousesforfoodandnon-foodshouldbeseparatelyconstructed.食品庫房宜根據(jù)食品性質(zhì)和儲存條件的不同分別設(shè)置，必要時應(yīng)設(shè)有冷（凍）藏庫。Thefoodstorehouseshouldbeseparatelysetupaccordingtothestorageconditionsandthechilling(freezing)warehouseshouldbeestablishedwhennecessary.同一庫房儲存性質(zhì)不同食品時，應(yīng)適當(dāng)隔離（如分類分架存放），并有明確的標(biāo)識。Differentkindsoffoodandarticlesstoredinthesamewarehouseshouldbeseparatelyindifferentareas,e.g.categorizedandstoredindifferentrack,whichshouldhaveobviousidentifications.庫房的構(gòu)造應(yīng)能使儲存保管中的食品品質(zhì)的劣化減低至最低程度，并有防止污染的構(gòu)造，必要時，應(yīng)有除濕設(shè)施，且應(yīng)以無毒、堅固的材料建成，易于維持整潔，并應(yīng)有防止有害動物侵入的裝置（如庫門口設(shè)防鼠板或防鼠溝）。Thewarehousestructureshouldminimizethequalitydeteriorationofthefoodinstorage,preventcontamination,andbeequippedwithdehumidificationfacilitieswhennecessary.Thewarehouseshouldbemadeofthenon-toxicandstrongmaterials,easytomaintaincleannesswiththedevicepreventinganimalsfromintruding,e.g.rodentcontrolboardorrodentcontrolditchattheentranceofwarehouse.庫房應(yīng)設(shè)置數(shù)量足夠的擱板（物品存放架），貨架材質(zhì)應(yīng)為工程塑料的，便于清潔且不易生銹，并使儲藏食品距離地面15厘米、離墻5厘米、離天花板30厘米、離滅火設(shè)施45厘米，以利空氣流通及物品的搬運。Thewarehouseshouldbeequippedwiththesufficientstorageracksmadeofengineeringplastics,thatiseasytocleanandrustless,whoselocationsshouldmakethestoredfoodandarticlesmorethan5cmfromwalls,10cmfromtheground,30cmfromtheceiling,45cmfromfireextinguishinginstallationtofacilitatetheaircirculationandgoodscarrying.除冷庫外的庫房應(yīng)有良好的機械通風(fēng)設(shè)施。Thewarehousesexceptthefreezingonesshouldhavegoodventilationfacilities.冷（凍）藏庫設(shè)置可正確指示庫內(nèi)溫度的溫度計。普通庫房設(shè)置干濕溫度計。Thefreezing(coldpreservation)warehousesshouldbeequippedwiththethermometerscorrectlyindicatingthetemperatureinside.Ingeneralwarehouse,psychrometerisapplicable.專間SepcialRoom專間應(yīng)為獨立隔間，專間內(nèi)應(yīng)設(shè)有專用工用具清洗消毒設(shè)施和空氣消毒設(shè)施，專間內(nèi)溫度應(yīng)不高于25℃，宜設(shè)有獨立的空調(diào)機。專間入口處應(yīng)設(shè)置有洗手、消毒、更衣設(shè)施的通過式預(yù)進間。洗手消毒設(shè)施應(yīng)符合本規(guī)范5.2.1規(guī)定。Thespecialroomisoneindependentcompartment,whichshouldbeequippedwithspecialtools,cleaninganddisinfectingandairdisinfectingfacilities,withthetemperatureinsideofnohigherthan25℃andtheindependentair-conditioner.Theentranceofthespecialroomsshouldbeequippedwiththepass-typepreadmissionroomwiththehand-washing,disinfectinganddress-changedfacilities.Thehand-washinganddisinfectingfacilitiesshouldbeinlinewiththeterm5.2.1.以紫外線燈作為空氣消毒裝置的，紫外線燈應(yīng)按1.5W／立方米設(shè)置，懸掛于操作臺上方距離地面2米以下的位置。Iftheultravioletlampisusedastheairsterilizationdevice,theultravioletlampshallbesetupwiththepowernolessthan1.5W／m3,andbedistributedevenlywiththeheightof2mtothefloor.涼菜、裱花蛋糕制作、生食深海水產(chǎn)品專間應(yīng)設(shè)有專用冷藏設(shè)施。Thecooldishanddish-decoratingroomsshouldbeequippedwithspecialcoldpreservationfacilities.備餐、送餐分裝專間的操作臺下宜設(shè)食品加熱裝置。Foodheatingdeviceisrecommendedundertheoperatingplatformoffoodpreparationandfooddistributionroom專間內(nèi)外食品的傳送應(yīng)為可開閉的窗口形式，窗口大小應(yīng)以可通過傳送的食品為宜，不應(yīng)過大。Ensurethewindowforconveyingfoodinthespecialroomcanbeopenedandclosed,withthesizesubjecttothecontainerfortheconveyedfood.專間的面積必須與就餐場所面積和供應(yīng)就餐人數(shù)相適應(yīng)，涼菜專間最低面積要求應(yīng)符合相關(guān)規(guī)定。Theareaofspecialroomshouldmatchtheareaoftherepastplaceandthenumberofdiners.Thedesignedminimumareaofcolddishroomshouldbeconsistentwiththerelevantregulations.設(shè)施Facilities洗手消毒設(shè)施Hand-washingDisinfectionFacilities更衣室內(nèi)和食品處理區(qū)內(nèi)適當(dāng)而方便的地點應(yīng)設(shè)置足夠數(shù)目的洗手及干手設(shè)施，各類專間在入口處的預(yù)進間內(nèi)應(yīng)設(shè)置洗手消毒設(shè)施。Sufficienthand-washingfacilitiesandcorrespondinghand-dryingarticlesorequipmentshouldbeestablishedintheproperplaceinthefoodprocessingareaanddressingroom,whichshouldbeconvenientforemployees.Hand-washinganddisinfectionfacilityshouldbeinstalledinthepreadmissionroom