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1、萬豪國際酒店集團食品質量與安全標準30條例Food Quality & Safety Standards 30 Essentials1、在烹制及存放易變質食物時填寫食品溫度表（A-1），并留有過去三個月內的相關記錄。1.Potentially Hazardous Food Temperature Logs(Form A-1) for cooking ang holding food itema are completed and on file for the psat 3 Month.2、正確填寫冷卻食品溫度表（A-2），并留有過去三個月內的相關記錄。2.Cooling of Food Te2、mperature Logs(Form A-2) are completed and on file for 3 Month.3、所有正確使用中的冷藏或冷凍用冰箱及冰庫均應存有已正確填寫完成的過去三個月內的溫度記錄表（A-3）。3.Refrigerator/Chiller and Freezer Temperature Logs(Form A-3) fo every unit are completed and on file for 3 Month.4、存有當年的“食物中毒事件處理程序”，可供隨時使用。4.Current year Food-borne Illness Notificatio3、n Procedures are on file and accessible.5、為現有時薪雇員提供食品安全培訓，并留有相關資料以供檢查。5.Proof of food safety certification for all F&B hourly associates is current and available for review.6、所有部門的正式員工均參加過相關培訓并獲得證書。6.Required staff are certified through an approved certification training program.7、后臺區域（收貨區及垃圾存放區）及通道4、口有防蟲設施。7.Back dock and entryway are insect and rodent-proof.8、存有近期的當地衛生局檢查記錄供參考，并且在記錄中所提到的不足之處已得到改進。8.Most recent health department audit is on file and available for review and all noted deficiencies have been corrected.9、定期進行殺蟲并記錄，記錄中相關部足之處得到改進。9.Pest elimination log is current,on file,and availab5、le for review and noted deficiencities have been corrected.10、每月均進行食品安全的自我檢查并將材料存檔。10.A self-inspection program related to food safety is completed monthly.11、在食品制作及儲存區域內的所有食品及酒水均貼有收獲日期的標簽，以確保先進先出原則的實施。11.Food and beverages are dated with date received to insure the proper implementation of the FIFO6、 principler in food production and storage areas.12、所有冷藏及冷凍設備均按標準保持其所需溫度并配有準確的內置溫度計。12.Refrigerated and frozen food storage equipment maintain the required temperatures and have accurate internal internal thermomerters present.13、食品按標準進行儲存。13.Food items stored correctly according to standards.14、所有加7、工好的成品或半成品食品均封好并標有日期及內容。14.Food items produced on the property or in production are covered,labeled and dated.15、重點事項：本酒店只使用通過萬豪衛生安全檢測的牛肉碎。*如當地市場無法提供，則應使用經當局批準的或經過正確碎肉程序的制品。15.CRITICAL ITEM:Property is sing only Marriott Food Safety Tested (M.F.S.T) Raw Ground Beef Products*If available in market,if 8、not ,regionally approved products or grinding procedures should be in use.16、設施、設備及工作區域均清潔。16.Facilities,Equipment and work surfaces are clean.17、餐飲部運作區域內均有MSDS安全數據資料冊，以供所有員工參考關于有害化學藥品的相關資料。17.MSDSsheets are available to all associates for reference on all hazardous chemicals ueed within all Food an9、d Beverage Areas.18、未發現任何蒼蠅、鳥類、蟑螂、老鼠或其它昆蟲或害蟲。18.There is no evidence of presence of flies ,birds,cockroaches,other insects,mice,rats or other pests.19、洗碗機設備正確運作。19.Dish machines are oprating correctly.20、每一個廚房員工均配有準確的金屬食品溫度計，并作為其制服的一部分隨身攜帶。20.Each culinary associate must have their own accurate,bi-m10、etallic food thermometer as part of their uniform.21、所以食品均需烹飪達到所需內部安全溫度，所有廚房員工都清楚每樣食品的內部安全溫度。21.All food items are cooked to the required internal temperatures,and culinary associates know and understand the temperature for each specific food item.22、重點事項：只使用經高溫殺菌的液體雞蛋；帶殼雞蛋僅限于供應單份的雞蛋食品時使用，并且烹飪時其內部溫度11、要達到145F（63）。*如當地沒有經高溫殺菌的液體雞蛋，則應使用當局批準并有正確使用程序的雞蛋。22.CRITICAL ITEM:ONLY pasteurized liquid eggs are being used;except shell eggs for single service applications,and in food items cooked above 145F（63）*If available in market,if not ,regionally approved products and procedures should be in use.23、所有食品生12、產區域均配有正確濃度的含碘消毒液或含氨消毒液并配有明顯標識。23.An iodine or quaternary amminia sanitizer solution at the correct concentration is clearly labeled ang available at all food production workstations.24、按標準使用被認可的廚房抹布。24.Approved wiping cloths are in use and meet standards.25、使用不同顏色的砧板對生（白色砧板）、熟（紅色砧板）食品進行切配。25.Two col13、or cutting board policy is in place.26、禁止手部在不佩戴廚房專用手套的情況下與即將入口的食品有任何接觸。26.No bare-hand ontact with ready-toeat foods is allowed.27、員工的食品制作及儲藏區域不得飲食、吸煙或咀嚼口香糖。27. No evidence is found of an associate eating,drinking ,chewing or smoking in food preparation or storage areas. 28、員工經常洗手并使用符合標準的洗手設備。28.Associates wash their hands regularly at hand washing sinks that meet standards.29、所有易變質的熱食品都必須保持溫度在140F（60）或以上。29.Hot potentially hazaidous food items are maintained at or above 140F（60）.30、所有易變質的冷食品都必須保持溫度在41F（5）或以下。30.Cold potenitially hazardous food items are maintained at or below 41F（5）.