酒店厨房管理规章制度明细

英文回答：

Kitchen Management Regulations.

1. General Regulations.

All staff must follow the health and safety regulations and procedures.

All staff must wear appropriate clothing and footwear while working in the kitchen.

All staff must maintain a clean and hygienic environment.

All food must be stored and prepared in a safe and hygienic manner.

All equipment must be used and maintained properly.

2. Food Safety Regulations.

All food must be purchased from reputable suppliers.

All food must be stored at the correct temperature.

All food must be properly cooked and cooled.

All food must be protected from contamination.

All food must be labeled with the correct information.

3. Hygiene Regulations.

All staff must wash their hands thoroughly before handling food.

All surfaces must be cleaned and sanitized regularly.

All equipment must be cleaned and sanitized regularly.

All food must be covered and protected from contamination.

All waste must be disposed of properly.

4. Equipment Regulations.

All equipment must be used properly and maintained.

All equipment must be calibrated and tested regularly.

All equipment must be cleaned and sanitized regularly.

All equipment must be stored in a safe and secure location.

5. Safety Regulations.

All staff must be aware of the potential hazards in the kitchen.

All staff must follow the safety procedures.

All staff must use the correct protective equipment.

All staff must report any accidents or injuries immediately.

6. Other Regulations.

All staff must be familiar with the company's policies and procedures.