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崗位職責(zé)： 1. Training staff in food hygiene.     組織酒店員工進(jìn)行食品衛(wèi)生培訓(xùn)。  2. Implementation of HACCP system , Identification and analysis of hazard , identification of critical control point.      堅(jiān)決實(shí)施HACCP體系，做好危害分析并制定關(guān)鍵控制點(diǎn)。 3. Regularly check the hygiene condition of related employees, health certificates and other relevant documents.     定期檢查相關(guān)員工的個(gè)人衛(wèi)生情況及員工健康證等相關(guān)證件的辦理。 4. Pest control.      蟲害控制。 5. Hygiene walkthrough in restaurant and kitchen.     對(duì)餐廳廚房區(qū)域衛(wèi)生進(jìn)行檢查 6. Document and record keeping. 文件和記錄的保持。 7.Cooperate with the hygiene bureau on inspections of food hygiene. 接受和配合防疫站對(duì)酒店的食品衛(wèi)生進(jìn)行檢查，提供有關(guān)食品衛(wèi)生管理的情況，并督促落實(shí)衛(wèi)生監(jiān)督意見。 8. Provide information about the food hygiene management,and supervise the implementation of regulations.     食物中毒的處理。 崗位要求： 1. College Degree or Equivalent, Major in Hygiene ?？苹蛳嗟鹊膶W(xué)歷，主修食品衛(wèi)生專業(yè)。 2.  2-3 years as Administrator / Prior Secretarial work experience. 兩至三年的行政秘書的工作經(jīng)驗(yàn)。 3. Training in the cleaning tasks within a kitchen is vital to food safety. 廚房間的清潔培訓(xùn)對(duì)食品安全至關(guān)重要。 4.  Training should be recorded and the record should show the participant , trainer,date and training topic. 培訓(xùn)應(yīng)做記錄，顯示參與人，培訓(xùn)者，日期，培訓(xùn)主題。 5. Centralized Guest Response area and are updated in all necessary Guest History. 負(fù)責(zé)保證有關(guān)客人或運(yùn)營事宜都反饋至客人意見中心區(qū)，并記入客人歷史數(shù)據(jù)庫。 6.  File a hygiene manage and keep record and check list carefully. 建立食品衛(wèi)生管理檔案，保存各種檢查記錄。 7. Documentation and record keeping shall be sufficient to assist the hotel to verify that the CCPs are in place and maintained. 文件和記錄保持應(yīng)能證明酒店CCP控制的存在并有效維持。 8. Do the walk through everyweek with relative dep. 每周對(duì)各個(gè)廚房，餐廳區(qū)域進(jìn)行一次檢查。