Hotel Name:Address ：
酒店名称酒店地址Tel ：Contact Person & Position ：联系电话联系人及职位Auditor ：Audit Date ：审核员审核日期Audit Score ：Audit Grade ：审核分值
审核等级
2011-Rev2.2
Audit
Conclusion:审核综述
优秀通过
The auditor looked through the food operation area, food storage area and receiving area of Holiday Inn Express Beijing Huacai on 25th Nov. 2011. There was no the independent storage room for chemicals. The auditor sampled and reviewed some records, such as receiving records, cooking temperature records, the water inspection report and the calibration certificate of the balance, etc.The auditor sampled 5 staff random on site and the health certificates all can be available. The management of the hotel attached importance to food safety and the food management meeting was carried out regularly and the records can be available. The knives and boards were conform to the requirement. As the result, according the standard, the audit grade is pass with distinction.
审食品制备区域，食品贮存区域和收货区，酒店无独立的化学品库房。审核当天抽样并查看了部分记录如收货记录，烹调温度记录，酒店水质的检测报告和秤的计量秤书等。同时现场随机抽查了5名操作人员，均能提供有效的健康证。酒店管理人员重视食品安全，定期召开食品安全会议并有记录。酒店的刀具和案板均符合要求。根据标准要求和审核得分，审核等级为优秀通过。
Pass with Distinction
No.
Standard/Control
标准/控制Score 分值Audit Score 审核得分Audit Record 审核记录Corrective Actions
整改措施
1.1
The hotel shall have set up a documented food safety management system.酒店应建立一份文件化的食品安全管理体系。
55
1.2
The hotel shall have a nominated personnel who leads the food safety team and is responsible for the food safety issues.
酒店应确定并任命食品安全小组负责人及成员，承担食品安全工作。
55
1.3
The hotel shall insure the necessary equipment be available to meet the food safety control needs.
酒店确保购置所要求的必要设备以满足食品安全控制的需要。
55
The food safety management meeting shall be carried out and minuted at an agreed frequency.
应根据协商同意的频率召集、开展食品安全会议并做好会议记录。
55
The food management meeting shall cover the discussion of the barriers and difficulties encountered, the successes achieved and the future plans for carrying out for the food safety.
会议内容应包括有关食品安全实施过程中的障碍、进展、成功和计划。
22
Participants of the food management meeting shall be the key staff coming from different division including the engineer, chef, purchaser and stewarding F&B supervisor/manager.各部门关键人员必须参加会议，包括工程师、厨师、采购、管事部餐饮主管/经理。
22
1.5
All food handlers have received a copy of the ‘Essentials of Food Hygiene’.所有的食物操作员工都收到了一份“食品卫生概要”文件。
20
Neither records nor evidences can be available to indicate that two employees which sampled on site had received a copy of the Essentials of Food Hygiene.
现场抽查到2名员工不能提供收到“食品卫生概要”文件的证明。
1.6
All food handlers shall have the appropriate food hygiene training to fulfill the requirement of the local regulations and IHG code.
为遵循当地的规定和洲际酒店集团的准则，所有的食物操作员工都接收适当的食品卫生培训。
22
1.4
1.7The food training shall be delivered by a competent trainer and the training records shall
be kept up-to-date.
由一名有能力胜任食品培训的人员安排实施食品培训，保持培训记录。
22 1.8All food handlers shall have completed the ‘Pre-employment questionnaire for food
handlers’ and the ‘Agreement to report illness’.
所有的食物操作员工都完成了“食物操作员工岗前问卷”并签订了“疾病报告协议”。
22
1.9Food handlers suffering from diarrhea or vomiting shall not be arranged the job in the
food handling area and avoid to contact with any foodstuff, working surfaces and
equipments used for food preparation.
患有腹泻或呕吐的食物操作员工不能安排在食物处理区，避免接触食物，工作面及用于加工
食物的设备。
55
1.10All complaints to food poisoning or foreign material shall be recorded and reported to the
operational management as well as the food safety team.
所有食物中毒及食物中异物的投诉都要记录在案，并报告给运营经理和食品安全小组。
55 1.11All complaints shall be carried out a thorough investigation and the outcome shall be
communicate to the customer.
酒店将对每个食物投诉展开全面的调查并将调查结果告诉客人。
22
1.12When regulatory officials arrive at the hotel, the General Manager shall be immediately
notified and the official's identity card shall be verified. The official shall be accompanied
at all times with a member of management and all observations shall be recorded for the
tour of the hotel.
监管人员到达酒店时，应立即通知总经理并对该监管人员的身份证予以核实。陪同经理应始
终陪同监管人员并记录下在酒店巡视期间观察到的所有情况。
22
1.13The hotel shall provide the suitable uniform for the visitors and the accompanied person
when get into the food preparation area.
酒店为监管官员和陪同人员提供适当的干净外衣，以供在食品区穿着。
22
1.14The management team shall cooperatively support the visit of the food safety audit.
酒店管理人员积极地支持和配合审核人员进行食品安全审核。
55
5351
Sum
No.Standard/Control
标准/控制Score
分值
Audit Score
审核得分
Audit Record
审核记录
Corrective Actions
整改措施
2.1Buildings and facilities shall be of sound construction and maintained in good repair. All
construction materials shall be such that they do not transmit any undesirable substances
to the food.
建筑和设施处于良好的维护状态，所有的建筑材料不会对食品产生污染。
22
2.2Buildings and facilities shall be designed to permit easy and adequate cleaning.
建筑和设施设计合理，容易清洗和消毒。
22 2.3Buildings and facilities shall be designed to prevent the entrance and harborage of pests
and the entry of environmental contaminants such as smoke, dust, etc.
建筑和设施应具备防鼠，防烟，防尘等功能。
22 2.4Buildings and facilities shall be designed to provide separation, by partition, location or
other effective means, between those operations which may cause cross contamination.
建筑和设施应具备有效隔离间以避免交叉污染。
22
2.5Cold dish and chilled dessert room, raw seafood room shall have special chiller, dish
dispatch window, special container, and changing room. Water purification is necessary
if is directly in touch with final product.
凉菜、冷加工糕点制作、生食深海水产品专间应同时设有专用冷藏设施、专用传菜口、专用
容器，设置二次更衣间，直接接触成品的用水，还需通过净水设施。
55
2.6Special room shall have utensils and air cleaning and disinfecting system, which was
separated with other space, the temperature shall be under 25℃ and equipped with air
condition.
专间应为独立隔间，专间内应设有专用工用具清洗消毒设施和空气消毒设施，专间内温度应
不高于25℃，宜设有独立的空调机。
50
There was no independent air condition and air cleaning
and disinfection system in cold dish processing area .
冷菜间无独立的空调，无用于空气消毒的设施。
2.7Special room shall have hand washing，disinfection facilities，buffer room and changing
room at the entrance of special room.
专间入口处应设置有洗手、消毒、更衣设施和缓冲间。
55
2.8Food process, storage, sales, display facilities and utensils shall be maintained and
sterilized regularly.
食品加工、贮存、销售、陈列的各种防护设施、设备及其运送食品的工具，应当定期维护和
消毒。
55
2.9Freezing, frozen and heat preservation utensils shall be cleaned and deodorized
regularly to guarantee working smoothly. Thermometer of these devices shall be regularly
calibrated too.
冷藏、冷冻及保温设施应当定期清洗、除臭，确保正常运转和使用，温度指示装置也应当定
期校验。
55
3328 Sum
No.Standard/Control
标准/控制Score
分值
Audit Score
审核得分
Audit Record
审核记录
Corrective Actions
整改措施
3.1All suppliers shall be of the HACCP system certified or audited and approved by
InterContinental Hotels Group.
供应商有HACCP认证证书或由洲际酒店集团定期审核通过的供应商。50
The Distribution licenses of some suppliers which sampled
on the audit were not available.
现场抽查的供应商信息，部分评审供应商资料未能提供流通
许可证。
3.2All foodstuff shall be obtained from legitimate resources and comply with the legal
requirement and officially labeled.
食品应通过正规途径购买，符合相关法律规定，并带有标签。
55
3.3Packaged foodstuff shall be labeled and comply with the national labeling law.
食品标签必须符合相关国家法规。
22
3.4The aquaculture products shall have the water quality information in which the product
came from to make sure the safeness of the product. The water area and the product
shall be free of pollutions with the evidence of the testing report.
供应商应提供捕捞水域的水质情况，以确保产品的安全。水域必须无污染，并由供应商对水
质或产品污染物进行定期检验。
20
The water testing report is unavailable.
无关于水产品养殖水域的水质检测报告。
3.5Wild fungi product shall be professionally inspected and approved by the regulatory
authority
野生菌类必须经过专业检验和获得相关许可。
22
3.6The complaints towards the suppliers shall be filed. Suppliers repeatedly disobeying or
contradicting IHG standards shall be removed from preferred supplier networks.
对供应商的投诉存档并随时备查。再三违反或抵触洲际酒店集团标准的供应商应被撤出首选
供应商名单。
22
3.7All product recall raised by regulatory agencies shall be reviewed towards the foodstuff
purchased and the review record shall be retained. The corrective action shall be
undertaken if the recall pertains to produce purchasing.
对监管机构提出的召回应进行审查和保存记录，如果召回与采购产品相关，则应采取适当的
措施。
22
3.8Liquid egg, frozen egg and dry egg shall be pasteurised.
22加工蛋液，急冻蛋，和蛋粉都必须经过巴氏消毒。
3.9Preferred supplier lists shall include a back up supplier for all food groups in use.
22首选供应商名单中应包括一个备选供应商。
3.10Contracts for catering service taking place outside of the hotel shall have the teams which
22 waive the food risk liability.
对于食品不在酒店内制备的宴会活动，合同中应附有事先拟定的标准免责条款。
Sum
2619
No.
Standard/Control
标准/控制Score 分值Audit Score 审核得分Audit Record 审核记录Corrective Actions
整改措施
4.1
The receiver shall be trained to know the acceptance criteria of the food material and shall maintain in good personal hygiene condition.
收货人员必须接受过相关收货标准的培训，并保持良好的个人卫生。
22
4.2
The delivery vehicle shall be checked if it is contaminated with mud, dirt, water, oil or insect debris. The open truck is not acceptable.
检查送货的车辆是否带有泥土，灰尘，水渍，油渍或虫害。敞篷的运输车辆不接受。
22
4.3
The delivery vehicle shall be checked the odors or the foul smells before unloading,
products that decomposed before loading, improper refrigeration or freezer temperature.卸货前，检查车内是否有异味，货物腐败或不适当地冷藏，冷冻温度。
22
4.4
The raw and prepared food shall be well covered and separated during the delivery.检查生熟产品是否在运输过程中被交叉感染，生熟产品应该分开密封和存放。
55
4.5
Received goods shall come with a piece of identification with the information of product name, manufacturer or distributor, weight and batch code.
收到的货物带有一张显示货物内容、品名、生产商或经销商、重量及批次的标签。
55
4.6
The temperature of the food on receipt at the hotel shall be monitored and recorded using the form CCP2 - Food Delivery Record Sheet.所有接收的食品必须填写CCP-2 收货记录表。
20
The CCP2 records were not the same with the receiving records of the hotel. There was the temperature record of pork on 2011.11.15 CCP2 ,but the receiving record of the hotel indicated that there was no the pork received on that day.
现场提供的CCP2记录与酒店产品收货记录不一致，抽查2011.11.15日，有猪肉产品的测温记录，但收货记录显示当天无猪肉产品收货。
4.7
The weight and temperature of the received goods shall be recorded.收货物的重量和温度需要记录保存。
22
4.8
The in coming foodstuff not at the desired temperature shall not be accepted. For chilled foods the temperature shall be below 8oC and then frozen foods shall be below -12oC.不符合要求温度的食品必须拒收。冷藏在零上8度以下，冷冻在负12度以下。
55
4.9The suppliers shall provide the animal quarantine certificate for raw poultry and raw meat
products received by the hotel.
生禽类及生肉类产品必须提供相关动物检疫证。50
No The animal quarantine certificate for pork product which
was received on 2011.11.20 was unavailable.
抽查2011.11.20日收货记录，未能提供当天猪肉产品的检疫
证。
4.10Any abnormal circumstance shall be identified and supplier complaint forms shall be
completed.
任何异常情况必须记录，并填写对供应商的投诉表。
22
4.11Scales shall be calibrated by authorized agents once every year.
磅秤应由官方机构每年一次对其准确性和有效性进行校准。
22
4.12Goods that are damaged or mishandled shall be rejected.
货物受损或显示出货物有被胡乱操作的，应当拒收。
22 4.13Delivered chilled foods shall be inspected immediately and put into the refrigerator as
soon as possible.
冷藏食品在接收和检查后应立即冷藏储存。
55
4134
Sum
No.Standard/Control
标准/控制Score
分值
Audit Score
审核得分
Audit Record
审核记录
Corrective Actions
整改措施
5.1Storage control staff shall be trained for conduct inspections, loss prevention and waster
food disposal.
仓管员必须受过培训掌握检查，防损和处理报废食品技能。
22
5.2Measures shall be set up for equipment maintenance and environment cleaning up and
sanitizing.
建立适当的设备维护制度和环境清洁及消毒制度。
22
5.3Shelves and grounds shall be kept clean and dry at all times
确保保持货架，地面的干爽及清洁。
22 5.4Walls and floors shall be constructed from easy-to-clean materials that are covered with
corrosion-resistant materials
墙面和地面应该由易清洁材料制成，并且防腐蚀。
22
5.5Doors shall be sealed to prevent from insects and rodents.
门槛应该封闭以避免虫害和鼠害的侵袭。
22
5.6Bulbs shall be shielded to protect food from contamination by glass fragments in case of
breakage.
仓库里的灯具都应带有灯罩以防止损坏时玻璃碎片掉落。20
The lights in receiving area and dry storage area were not
protected.
收货区和常温产品存放区域的灯未安装防护罩。
5.7All outer packaging shall be removed before the material entering the warehouse,
especially wooden or cardboard
把食品的外包装拆除入库，如，木盒或纸箱。
22
5.8Chilled foods shall be stored at < 5°C.
冷藏食品储存于5°C以下。
55
5.9Frozen foods shall be stored at < -18°C.
冷冻食品储存于-18°C以下。
55
5.10The temperature of chilled and frozen foods in storage shall be checked and recorded in
the CCP 3 Food Storage Temperature Record Sheet twice one day,
冷藏和急冻库房每天应该检查2次并记录在CCP-3表格上。50
No the temperature records of the refreezing room and
some new cooling cabinet were available.
现场冷冻库和大部分新添加的冷藏柜无温度检查记录。
5.11Stored foods shall be operated by FIFO principle.
食品储存应先进先出。
55
5.12Expired food is forbidden for using.
过期食品禁止使用。
55 5.13High risk food shall be segregated or stored below the low risk foods. All foods shall be
adequately covered to prevent contamination.
高风险食品要分开或在低风险食品下面存放。所有食品要盖好以防污染。
55
5.14Raw and cooked foods shall be stored separately.
生熟应该分开存放。
55 5.15Probe of the thermometers shall be calibrated to every month by using the 'ice water
method' or 'boiling water method'. The accuracy of thermometer should be within ±1°C.
探针温度计每月应使用“冰块法”或“沸水法”校准，精确至±1°C。
22 5.16If food is transferred from the original pack, transfer the "use by" or "best before" dates
with the food to the new container.
开封后转移的食品在新容器上标明日期产品名称以及保质期。
22
5.17Stored foods shall be labelled to depict contents of packages, including production name,
production date and store condition, and shelf life.
储存的食品应使用标签对包装内的食物进行说明，包含名称，生产日期，保存条件，保质期
等。
55
5.18Food shall be stored in food grade non-porous containers only.
食品应只能储存于食品级无孔容器内。
22
5.19Foods in refrigerated storage shall be stored at least 15cm off the floor and 5cm away
from walls.
食品必须存放在冷库里须离地面15公分以上，离墙面5公分。
22 5.20Cooked and prepared foods shall be indicated with the name, production date and shelf
life, and use them within 48 hours.
储藏准备好的熟食必须贴上标签，注明产品名称，生产日期和保质期，在48小时使用完。
55
5.21Dry storage temperatures shall not exceed 10°C and temperature shall be recorded twice
a day.
干货储藏温度应不超过10°C，每天记录温度两次。20
There was no the independent dry storage and no the
temperature records were available.
无独立的干货存放库，无相关的温度监控记录。
5.22Chemicals shall not be stored close to foods.
化学品不得存放于食品附近区域。
50
There was no the independent storage for chemicals and
the chemicals were stored at hand-washing area.
无化学品独立库房，现场清洁用品在加工间洗手区域存放。7460
Sum
No.Standard/Control
标准/控制Score
分值
Audit Score
审核得分
Audit Record
审核记录
Corrective Actions
整改措施
6.1Food thawing shall be undertaken under refrigeration of 0°C- 5°C for a maximum period
of 24 hours and consumed within 48 hours.
冷藏解冻，解冻食品应在5°C以下0°C以上的冷藏环境中进行，最长24小时，并在48小时内
食用。
55
6.3Thawing food shall have drip trays fitted and frequently drained to avoid excessive
accumulation.
解冻食品配有化霜水盘，并经常排水。
22
6.4No in-house freezing of food is permitted.
不可自行加工急冻食品。
55
6.5Flowing water thawing shall be under condition of adequate water flow to wash off loose
particles of skin or dirt.
流水解冻过程应该使用流动水，以确保能清洁表面的污垢残留。
55
6.6Thawing water shall be at a temperature of 21°C or lower.
解冻的流水温度应控制在摄氏21度或以下。
22
6.7Water thawing shall not exceeds 2 hours.
水中解冻不应该超过2个小时。20
The thawing record on 2011.11.19 indicated that the
thawing time of chicken product in flowing water was 11:30
to 17:30, the time exceeded 2 hours.
抽查2011.11.19日鸡翅流水解冻记录，11：30-17：30，时间
超过2个小时。
6.8All foods that are defrosted shall be recorded on the CCP4 Thawing Sheet, indicating the
start of the defrosting process, the food, the final temperature, and corrective actions.
所有解冻食品应记录在CCP-4的解冻记录表格中，包括解冻开始时间，结束温度和纠正措施
。
22
2321 Sum
No.Standard/Control
标准/控制Score
分值
Audit Score
审核得分
Audit Record
审核记录
Corrective Actions
整改措施
7.1A colour coded board system shall be installed. The training record shall be signed. The
boards shall be made of food grade plastic materials.
应设立砧板颜色编码系统。应对员工进行该系统的培训并签字。砧板应用食品级塑料材料制
成。
55
7.2Equipment and utensils shall be constructed by food safe materials
工具和设备应该使用符合食品安全的材料
55: 7.3Standard recipes shall be set up which include standard quantities of ingredients, process
sequence, cooking times and temperatures and use of equipment.
应制定标准食谱，包括配料的标准用量，配料的添加顺序，烹饪时间/温度，使用的设备。
55
7.4Ready to eat fresh fruits and vegetables should be chlorine sanitized, rinsed and potable
water washed before service.
即食的新鲜水果和蔬菜应首先使用规定的氯溶液进行消毒，使用饮用水冲洗，再提供给顾客
。
22
7.5Lighting within food preparation areas shall be covered.
食品制备区域的照明应采用遮罩。
22
7.6A comprehensive list of the kitchen equipment shall be set up and the maintenance
record shall be retained. The list shall collect the detailed user manual of equipments.
应编制厨房内器材的完整目录清单，并附有维修记录。目录清单应有对应的装置及设备的详
细使用说明。
22
7.7Food preparation surfaces shall be cleaned between successive ingredient preparation.
食品制备的台面在两次配料制备之间应进行清洁。
22
7.8Garbage and refuse shall be stowed in the impermeable garbage container covered with
the foot operateable lid. The container shall not be in close to food preparation areas.
废物和垃圾应装入不透水的垃圾容器中（有盖和踏脚板）。这些容器不应靠近食品制备的区
域。
55
7.9Sushi shall in display (<15°C) shall be used up within 4 hours. Nori rolls can be displayed
15°C for up to 4 hours.
寿司可以在15°C温度下存放达4小时。海苔卷可以在15°C温度下存放达4小时。
55
7.10First aid supplies shall be frequently replenished and included detectable band aids .
Staff shall inform supervisors of any injuries that may potentially contaminate foods.
急救用品应经常补充，包括可见型绷带（创可贴）。员工如果有任何可能污染食品的伤口，
应告知主管。
55
7.11Food removed from the delivery packaging, such as raw meat and poultry, shall be coded
with the day.
拆装后的食品，如肉，禽类等标签应该标明拆封日期。
55
7.12Food removed from the delivery packaging and sliced for service, such as cooked meat,
preserved meat, and ready-to-eat sausages, shall be dated with the day on which it is
prepared. These foods shall be consumed within two days after the production date
(within the expire day.)
拆装后的食品，加工后（如，片好的火腿，香肠等）应该标明加工日期，加工后两天内用完
（在有效期内）。
55
7.13Food produced in-house shall be indicted the date and be used within two days.
预备食品应该标明准备当天的日期，准备后两天内用完。
55 7.14Thawed food shall be consumed within two days. Seafood shall be consumed within one
day after defrosting.
解冻后的食品应在两天内用完，但海鲜类解冻后一天内用完。
55
7.15Staff shall be instructed of allergens in the preparation process.
员工应已经收到对制备过程中过敏原管理的指示说明。
20
No records or evident indicated that on of five staff which
sampled on site had been instructed of allergens in the
preparation process.
现场抽查到5名员工，其中一名员工未能提供收到过敏原管理
政策指示的证明或记录。
6058
Sum
No.Standard/Control
标准/控制Score
分值
Audit Score
审核得分
Audit Record
审核记录
Corrective Actions
整改措施
8.1Food shall be cooked to a minimum core temperature of 75°C for at least two minutes
(unless otherwise specified by local laws).
食品烹饪温度应该达到摄氏75度以上，至少达到2分钟。
22 8.2The cooking temperature shall be monitored and recorded using the CCP6 Cooking
Reheating Temperature Form.
烹饪温度应该检测，并记录在CCP-6表中。
22
8.3The probe shall be sterilized before and after use.
探针式温度计，使用前后必须清洁消毒。20
The production date of alcohol for disinfection was
2008.4.11 and the shelf life was 2010.3, so the product was
overdue.
现场提供的消毒用酒精生产日期2008.4.11，保质期至
2010..3，酒精过期。
8.4Avoid any cross-contamination during the cooking process.
在烹饪过程中避免交叉污染。
55
119
Sum
No.Standard/Control
标准/控制Score
分值
Audit Score
审核得分
Audit Record
审核记录
Corrective Actions
整改措施
9.1Hot foods shall be served on heated plates and cold foods shall be served on chilled
plates.
热餐必须使用加热的餐盘装盛，冷餐使用冷却的餐盘。
22
9.2Self-service stations shall be shielded with adequate sneeze guarding or similar devices
to limit contamination.
自助餐台应使用适当的防护罩或类似装置进行防护。
22
9.3Signage shall be posted to self-service buffets depicting the mandatory use of utensils.
应在自助餐台张贴标志，说明必须使用器具。
22
9.4Foods on display shall be labelled to depict the name of the food.
陈列的食品必须附有标签，说明已烹制就绪的食品名称。
22 9.5Milk shall not be stored in a fashion so as to enable tampering or contamination from poor
temperature control.
不可随意存放牛奶，以免污染或由于温度控制不当而造成的腐败。
22 9.6Condiments including sugar shall be presented in individually sealed containers,
dispensers or single serving packages.
包括糖等调味品应采用单独的密封容器、分配器或单份包装。
22
9.7Servers shall practice good personal hygiene and working habit.
服务员应该遵守良好的个人卫生及工作习惯。
22
9.8Food contact surfaces of the tableware shall not be touched.
餐具的食品接触的表面不能触摸。
22
9.9Flatware shall be stored with handles toward the handler and handled only by the handle.
存放扁平餐具应将把柄朝向拿取者，并只能拿取把柄。
22
9.10Glasses and cups shall be handled using only the base or handle. Trays are the ideal
means of carrying a number of items. Fingers shall never be placed inside the glass/cup
nor the rim.
玻璃杯和茶杯应只能拿取杯座或杯柄。拿取大量杯子时，使用托盘。决不可以用手指接触杯
子内或杯子的边缘。
22
9.11Samples of high risk foods prepared for > 20 person shall be retained. The samples shall
be stored in a temperature controlled environment and housed within a sanitized
receptacle. Samples shall be retained for seven days in a freezer.
为20人以上烹制的高风险食品应保留样品。样品应储存于进行温度控制的环境中，并存放
于经过消毒的有盖容器中。保存样品在冷冻库7天。
5 2.5
The hotel retained the samples prepared for > 20 persons
and the samples were retained for 5 days at -18℃.
现场样品在-18度库保存5天。
9.12Microbial testing of an independent and accredited laboratory shall be undertaken semi-
annually for standard plate count; coliform; escherichia coli; salmonella; staphylococcus
and listeria.
每半年应由拥有合格资质的独立实验室进行微生物检测；包括标准平板计数法；大肠菌群；
大肠杆菌；沙门氏菌；葡萄状球菌和李斯特氏杆菌。"
50
No microbial testing reports on finished products can be
available.
未能提供产品的检测报告。
9.13Food processing water shall be tested by local inspection agency every year.
加工用水，由当地的卫生检验机构每年检测一次。55
9.14Never mix new food with old food.
不能新旧食品混合。
55
9.15Bar staff shall complete the briefing piece regarding bar food safety.
酒吧员工应完成有关酒吧食品安全的工作记录。
22
4234.5
Sum
No.Standard/Control
标准/控制Score
分值
Audit Score
审核得分
Audit Record
审核记录
Corrective Actions
整改措施
10.1Foods shall be cooled to < 21°C within 2 hours and to < 5°C within a following 4 hours.
Foods shall be labelled to reflect the time of commencement of cooling process.
食品必须在2小时内却至21°C以下，在之后4小时内冷却至5°C以下。食品应标上日期，说明
冷却过程开始的时间。
22
10.2Freezing foods shall be frozen to < -5°C and in the first 90 minutes achieving 5°C.
冷冻食物必须降温到-5度以内，并在90分钟内先冷却到5度以内。
22
10.3ice baths help reduce the temperature of foods quickly, but the food shall not be in direct
contact with the ice
冰池降温时，冰水不能与食品直接接触。
22
10.4Ice machines or freezers shall not be used to cool foods.
制冰机或冷冻柜不可用于冷却食品。
55
1111
Sum
No.Standard/Control
标准/控制Score
分值
Audit Score
审核得分
Audit Record
审核记录
Corrective Actions
整改措施
11.1Foods reheated shall achieve a minimum reheat temperature of 75°C for 2 minutes.
再加热食品应达到最低加热温度75°C，并保持2分钟。
22
11.2Never reheat food using a steam table or a hot cabinet.
不能用保温柜或保温水池来加热食品。
22
11.3Never reheat food for a second time.
不能二次重复加热食品。
55
99
Sum