1、is responsible for Organization training, and implementation, and check; 12, master workshops annual economic indicators of implementation, reporting to financial health on a regular basis; 13, is responsible for the daily oversight in the allocation and use of funds; 14, responsible for all Departm
2、ent statistics, collecting, sorting, reporting of accounting reports; 15, the company responsible for the supervision of the Treasury, including the “third grade“ library, a library of materials, products for regular inventory handling, sampling, storage monitoring, the picking work, and provide the
3、 inventory report, and make the appropriate accounting treatment; 16, responsible for waste and recycling, transportation and settlement; 17, is responsible for all product sales accounting functions; 18, responsible for the companys raw materials, auxiliary materials, account management; 19, is res
4、ponsible for the flow of control of all assets of the company, according to the changes in accounting treatment of fixed assets and assets to the departments responsible for clearing, settlement and asset monthly report submitted to the asset management section of the Finance Department of the compa
5、ny organized on a company-wide special inspection of asset management; 20, according to the companys business activities, monthly projects involved in the business activities of the company (including expenses, business management, cost control, cash flow, revenue, etc) financial analysis, provide a
6、 basis for decisions for the company, the business of the company responsible for monitoring, forecasting and risk analysis; 21, responsible for the settlement of transactions with the Bank; 22, is商场超市卫生管理制度1、 公共场所卫生许可证悬挂在明显位置，从业人员持健康证明和卫生知识培训合格证明上岗。2、成立卫生管理组织，设立卫生管理人员，健全卫生管理制度，建立卫生资料档案。3、保持室内外环境整洁卫
7、生，室内无积尘，地面无果皮、痰迹和垃圾。加强自然通风，机械通风设施保持正常使用，空调器（系统）定期清洗消毒。有防蝇、蚊、蟑螂、鼠害的设施，经常检查设施使用情况。4、场所内禁止吸烟，有禁烟标志和禁烟管理措施。5、出售食品、化妆品、药品一次性卫生用品应符合相关卫生要求，柜台应分设在清洁区域，农药、油漆等有害商品应有单独售货室。6、公共卫生间及时清扫保洁，做到无积污、无蝇蛆、无异味。标准超市管理散装食品消毒操作规范1.目的：加强成品和半成品类散装食品制售过程中的消毒管理，保证其加工、销售过程的消毒操作符合相关卫生要求，控制食品质量、卫生。2.适用范围：适用于各类成品和半成品散装食品、餐饮类柜台日常对
8、手部、食品接触表面及加工售卖区域非食品接触表面的消毒过程。3.术语：3.1 消毒：杀灭或清除传播媒介上病原微生物,使其达到无害化的作用或方法。3.2 消毒剂：用于杀灭传播媒介上的微生物使其达消毒或灭菌要求的制剂。3.3 有效物浓度：有效物浓度是指消毒剂的溶液中具有消毒功能的有效成分含量 (非指消毒剂含量),用 mg/L（ppm）或%表示。4.职责：食品制售操作人员、清洁人员负责按要求对需进行消毒的对象按规定和要求进行清洁和消毒操作，楼面管理人员、品管分部监管员负责监督。5.消毒操作注意事项：5.1 各种有机物、杂质、空气和水中的悬浮粒子等，都会影响消毒效果，任何物品在消毒前均应充分清洗干净，并
9、避免与其它物质共同使用。5.2 使用的化学消毒剂应有国家卫生部消毒剂批准文号，且必须符合食品用消毒剂的卫生标准和要求，使用前应详细阅读产品使用说明书，明确有效期、使用方法和注意事项；使用消毒柜时注意消毒方式及时间要求，采用与之相适应的消毒操作；以确保消毒效果。5.3 需进行消毒操作的主要场所如更-衣室、预进间、洗碗间、操作间等，要明示区域内所用的消毒方法，使用或配制方法，有效浓度要求，作用时间，更换要求、注意事项及消毒操作程序。不同浓度的消毒液或用于食品接触表面和非接触表面的消毒液需标明以区别使用。各柜台操作间的空气消毒、餐厅的餐饮具消毒、消毒液的更换需有记录。5.4 消毒后的物品必须保持干燥
10、，封闭保存，避免保存过程中再污染，一旦发现有污染或间隔时间较长应再次根据需要进行消毒。5.5 在进行消毒时工作人员要注意自我保护，以防止操作不当可能对人体造成的伤害。如热力消毒时注意高温可能造成的烫伤；紫外线、微波消毒时，应避免对人体的直接照射；使用化学消毒剂时，应防止过敏和可能对皮肤、粘膜的损伤；处理锐利器具应小心操作以避免可能对人体的刺、割等伤害。6.常用消毒方法、适用范围及条件：6.1 消毒主要有热力、微波、紫外线、臭氧、化学消毒剂等方法，从安全、经济、适用和便于统一管理的角度考虑，食品类柜台日常消毒暂限于下列所述方法和消毒剂，如采用其它消毒办法，请严格按照相关规定及说明进行，必要时向品
11、管分部咨询。is responsible for Organization training, and implementation, and check; 12, master workshops annual economic indicators of implementation, reporting to financial health on a regular basis; 13, is responsible for the daily oversight in the allocation and use of funds; 14, responsible for all D
12、epartment statistics, collecting, sorting, reporting of accounting reports; 15, the company responsible for the supervision of the Treasury, including the “third grade“ library, a library of materials, products for regular inventory handling, sampling, storage monitoring, the picking work, and provi
13、de the inventory report, and make the appropriate accounting treatment; 16, responsible for waste and recycling, transportation and settlement; 17, is responsible for all product sales accounting functions; 18, responsible for the companys raw materials, auxiliary materials, account management; 19,
14、is responsible for the flow of control of all assets of the company, according to the changes in accounting treatment of fixed assets and assets to the departments responsible for clearing, settlement and asset monthly report submitted to the asset management section of the Finance Department of the
15、 company organized on a company-wide special inspection of asset management; 20, according to the companys business activities, monthly projects involved in the business activities of the company (including expenses, business management, cost control, cash flow, revenue, etc) financial analysis, pro
16、vide a basis for decisions for the company, the business of the company responsible for monitoring, forecasting and risk analysis; 21, responsible for the settlement of transactions with the Bank; 22, is6.2 重复使用的餐饮具尽可能采用热力消毒（煮沸或远红外线消毒柜） ，无条件时再选择消毒柜（紫外线+臭氧）或含氯消毒剂进行消毒；手部皮肤的消毒推荐使用碘伏和氯己定消毒液，也可使用含氯消毒剂；操作
17、间、更-衣室使用紫外线消毒灯，其它情况使用含氯消毒剂。6.3 热力消毒法6.3.1 煮沸消毒：煮锅内的水应将物品全部淹没。水沸开始计时，持续 15 分钟30 分钟。计时后不得再新加入物品，否则持续加热时间应从重新加入物品再次煮沸时算起。适用于：餐（饮）具、工具、器皿、工作服、棉质手套、围裙等不畏湿、不畏热物品的消毒。6.3.2 高温消毒：一般使用远红外线消毒柜，温度达到 120-125，维持 10-15 分钟，消毒后温度应降至 40以下再开箱，以防止烫伤或陶瓷器皿炸裂；适用于耐高温的餐（饮）具、工具、器皿等。6.4 紫外线照射消毒法：6.4.1 紫外线消毒法是利用紫外线杀菌灯辐射出一定强度、波
18、长为 253.7nm 的紫外线来进行消毒,微生物污染的表面、水和空气均可采用紫外线消毒。紫外线消毒灯最好安装在操作台上方，并配用对紫外线反射系数高的材料（如抛光铝板）制成的反射罩，以保证对食品接触表面的消毒效果。6.4.2 紫外线消毒法技术要求：距灯管 1.0m 处的辐射强度 70W/cm2，灯管配置要求1.5W/ m3；在 2040、相对湿度低于 80% 的范围内，照射时间不少于 30 分钟；同时要求消毒部位需充分暴露于紫外线直接照射范围内，否则应适当延长照射时间。6.4.3 在使用过程中，应保持紫外线灯管表面的清洁，消毒室内空气时，房间内应保持清洁干燥，减少尘埃和水雾。不得使紫外线光源直接
19、照射到人，以免引起损伤。6.4.4 紫外线杀菌灯随着使用时间的延长，当辐照强度低于 70W/cm2 时，必须更换灯管并在各分部设专册记录更换时间和有效时间（具体参照商品使用时限的说明） ，并予以跟进和监督。6.4.5 目前常用的紫外线消毒柜采用（臭氧+紫外线）的型式进行消毒，在协同杀菌的同时利用臭氧对紫外线照射不到的部位进行消毒。因臭氧对人有毒，为强氧化剂，对多种物品有损坏，可使铜片出现绿色锈斑、橡胶老化，变色，弹性降低，以致变脆、断裂，使织物漂白褪色等，使用时应注意选择并按规定谨慎操作。6.5 化学消毒剂消毒：6.5.1 常用消毒剂主要有臭氧、过氧乙酸、含氯消毒剂、含碘消毒剂、氯己定等。适用
20、于餐（饮）具、服装、皮肤、食品用工器具、环境、设备等的消毒。6.5.2 消毒液配制及操作方法：根据消毒剂中有效物含量，用清洁水将消毒剂配制成所需浓度溶液后使用。可用浸泡法、擦拭法和转载自安徽人事资料网 http:/，请保留此标记消毒剂溶液喷雾消毒法。6.5.2.1 浸泡法：将待消毒的物品放入装有消毒液的容器中，消毒液应将物品全部浸没。作用至规定时间后，取出用清水冲净，晾干。根据消毒液的稳定程度和污染情况，及时更换所用溶液。6.5.2.2 擦拭法：对大件物品或其它不能用浸泡法消毒的物品，用擦拭法消毒。用抹布或棉球浸以消毒剂溶液，依次往复擦拭被消毒物品表面，在作用至规定时间后，用清水擦净、再用干净
21、抹布拭干，以减轻可能引起的腐蚀作用。6.5.2.3 普通喷雾法：对一般污染的物品表面用装有消毒液的普通喷雾器进行喷射，以使物品表面全部润湿为度，喷雾顺序，先上后下，先左后右，作用至规定时间。喷洒时应注意避免喷入眼睛或吸入，并将食品、食（饮）具及衣被等物收叠放好，或用塑料膜覆盖。6.5.2.4 为保证消毒效果，对食品接触表面尽可能采用浸泡法。普通喷雾法限用于室内空气、is responsible for Organization training, and implementation, and check; 12, master workshops annual economic indica
22、tors of implementation, reporting to financial health on a regular basis; 13, is responsible for the daily oversight in the allocation and use of funds; 14, responsible for all Department statistics, collecting, sorting, reporting of accounting reports; 15, the company responsible for the supervisio
23、n of the Treasury, including the “third grade“ library, a library of materials, products for regular inventory handling, sampling, storage monitoring, the picking work, and provide the inventory report, and make the appropriate accounting treatment; 16, responsible for waste and recycling, transport
24、ation and settlement; 17, is responsible for all product sales accounting functions; 18, responsible for the companys raw materials, auxiliary materials, account management; 19, is responsible for the flow of control of all assets of the company, according to the changes in accounting treatment of f
25、ixed assets and assets to the departments responsible for clearing, settlement and asset monthly report submitted to the asset management section of the Finance Department of the company organized on a company-wide special inspection of asset management; 20, according to the companys business activi
26、ties, monthly projects involved in the business activities of the company (including expenses, business management, cost control, cash flow, revenue, etc) financial analysis, provide a basis for decisions for the company, the business of the company responsible for monitoring, forecasting and risk a
27、nalysis; 21, responsible for the settlement of transactions with the Bank; 22, is操作间外非食品接触表面的一般性消毒。6.5.3 主要常用消毒剂特点：6.5.3.1 含氯消毒剂：属高效消毒剂，具有广谱、速效、低毒的特点，对金属有腐蚀性、对织物有漂白作用。适用于餐(饮) 具、环境、水等消毒。常用的含氯消毒剂有漂白粉、漂白粉精、二氧化氯、次氯酸钠、二氯异氰尿酸钠（优氯净） 、三氯异氰尿酸等，其中的有效氯含量各不相同。餐饮具、与食品直接接触表面的消毒尽可能采用有效氯含量较高的消毒剂。使用二氧化氯消毒剂需在稳定液中先加活化
28、剂再稀释成所需浓度，忌与碱或有机物相混合。粉剂应于阴凉处避光、防潮、密封保存；水剂不稳定应于阴凉处避光、密闭保存。所需溶液应现配现用，不能使用热水配制，每隔 4 小时或闻不到应有的味道时必须重新更换。消毒时，若存在大量有机物时，应提高使用浓度或延长作用时间。配制粉剂溶液时应戴口罩，橡胶手套，先加少量水，调成糊状，然后边加水边搅拌成乳液，静置沉淀，取澄清液。含氯消毒剂对金属有腐蚀性，用于金属制品、餐具消毒后，及时用水冲洗干净，晾干后使用。6.5.3.2 碘伏：属中效消毒剂，广谱杀菌作用，刺激性小，毒性低，对金属有一定腐蚀性，性质稳定便于贮存，而且碘伏的颜色深浅与杀菌作用成正比，便于判断其杀菌能力
29、。较适合用于皮肤消毒。碘伏应于阴凉处避光、防潮、密封保存。碘伏在酸性和中性条件下杀菌效果最佳。温度不能超过 40。消毒时，若存在有机物，应提高药物浓度或延长消毒时间；溶液颜色变浅后应及时更换。6.5.3.3 氯己定：包括醋酸氯己定和葡萄糖酸氯己定。属低效消毒剂，对皮肤粘膜无刺激性、对金属和织物无腐蚀性，受有机物影响轻微，稳定性好。较适用于皮肤消毒等。但不能与肥皂、洗衣粉等阴性离子表面活性剂混合使用。7.餐饮具消毒：7.1 重复使用的餐饮具必须进行消毒后方可投入使用。洗刷餐饮具必须有专用水池，不得与清洗蔬菜、肉类等其他水池混用。餐饮具的如果清洗不彻底，留有食物残渣和油腻时，对消毒效果影响很大，为
30、保证餐具的消毒效果，要严格执行一洗，二涮，三冲，四消毒，五保洁的工作程序。7.2 用消毒剂消毒后的餐具，应用水冲洗，去除残留消毒剂后，贮存在餐具专用保洁柜内晾干后备用；已消毒和未消毒的餐饮具应分开存放，并在餐饮具贮存柜上有明显标记。餐具保洁柜应当定期清洗、保持洁净。以免再次污染。7.3 消毒处理后的餐具要求：清洁，干爽，无油腻，无油垢，无污物，不得检出大肠菌群、致病菌。如使用一次性餐具必须采用符合相关环保、卫生规定的产品。8. 各种消毒方法操作要求：消毒对象消毒类型有效物浓度或剂量作用时间操作周期及时间操作间、更-衣室空气及表面紫外线灭菌灯照射70W/cm230-60 分钟每天作业前和营业结束
31、后，更-衣室为营业结束后直饮直食用水含氯消毒剂is responsible for Organization training, and implementation, and check; 12, master workshops annual economic indicators of implementation, reporting to financial health on a regular basis; 13, is responsible for the daily oversight in the allocation and use of funds; 14, resp
32、onsible for all Department statistics, collecting, sorting, reporting of accounting reports; 15, the company responsible for the supervision of the Treasury, including the “third grade“ library, a library of materials, products for regular inventory handling, sampling, storage monitoring, the pickin
33、g work, and provide the inventory report, and make the appropriate accounting treatment; 16, responsible for waste and recycling, transportation and settlement; 17, is responsible for all product sales accounting functions; 18, responsible for the companys raw materials, auxiliary materials, account
34、 management; 19, is responsible for the flow of control of all assets of the company, according to the changes in accounting treatment of fixed assets and assets to the departments responsible for clearing, settlement and asset monthly report submitted to the asset management section of the Finance
35、Department of the company organized on a company-wide special inspection of asset management; 20, according to the companys business activities, monthly projects involved in the business activities of the company (including expenses, business management, cost control, cash flow, revenue, etc) financ
36、ial analysis, provide a basis for decisions for the company, the business of the company responsible for monitoring, forecasting and risk analysis; 21, responsible for the settlement of transactions with the Bank; 22, is5 mg/L5 分钟使用前直接加入，最好选用二氧化氯生食类瓜果、蔬菜等食物含氯消毒剂10-20 mg/L2-3 分钟洗净后浸泡，再用饮用水冲洗后待用。含碘消毒剂
37、25mg/L2-3 分钟手部含碘消毒剂25mg/L30 秒钟进入操作间前，处理脏物、生熟不同的食物后，与前次消毒相隔两小时后，都必须把双手洗净、浸泡或擦拭消毒后才能进行工作。氯己定溶液0.5%30 秒钟含氯消毒剂50-100 mg/L30 秒钟食品接触表面煮沸1005-15 分钟所有食品接触面都必须尽可能经常地在使用前后进行清洁、消毒，操作程序及要求可参照餐饮具的操作。紫外线消毒70W/cm230-60 分钟高温消毒12510-15 分钟含氯消毒剂250mg/L5-10 分钟含碘消毒剂25 mg/L5-10 分钟非食品接触表面含氯消毒剂400-500 mg/Lis responsible fo
38、r Organization training, and implementation, and check; 12, master workshops annual economic indicators of implementation, reporting to financial health on a regular basis; 13, is responsible for the daily oversight in the allocation and use of funds; 14, responsible for all Department statistics, c
39、ollecting, sorting, reporting of accounting reports; 15, the company responsible for the supervision of the Treasury, including the “third grade“ library, a library of materials, products for regular inventory handling, sampling, storage monitoring, the picking work, and provide the inventory report
40、, and make the appropriate accounting treatment; 16, responsible for waste and recycling, transportation and settlement; 17, is responsible for all product sales accounting functions; 18, responsible for the companys raw materials, auxiliary materials, account management; 19, is responsible for the
41、flow of control of all assets of the company, according to the changes in accounting treatment of fixed assets and assets to the departments responsible for clearing, settlement and asset monthly report submitted to the asset management section of the Finance Department of the company organized on a
42、 company-wide special inspection of asset management; 20, according to the companys business activities, monthly projects involved in the business activities of the company (including expenses, business management, cost control, cash flow, revenue, etc) financial analysis, provide a basis for decisi
43、ons for the company, the business of the company responsible for monitoring, forecasting and risk analysis; 21, responsible for the settlement of transactions with the Bank; 22, is5-10 分钟见备注 1。含碘消毒剂25 mg/L5-10 分钟备注 1：销售柜台表面、操作间及售卖区域的地面、地沟每天至少消毒一次，墙面每周不少于一次。成品、半成品周转框每天一次。运输车厢、其它周转框每周一次。操作间内墙面、大型设备外表，每周不少于一次完整合格的消毒操作。平日可在清洁后用剩下的各种浓度消毒液进行用喷射、擦拭、冲洗。备注 2：商场内其它区域的消毒操作根据需要参考消毒剂使用说明和非食品接触表面的消毒进行操作。附：消毒操作相关记录本格式内容（供参考）：时间操作内容持续时间/浓度操作人员备注2003/11/13，6：30空气消毒30 分钟2003/11/13，16：00换消毒液250ppmCl（含氯消毒剂)2003/11/13，20：00餐具消毒15 分钟/250ppm2003/11/14，12:00换预进间消毒液25ppmI（碘伏编辑提醒:请注意查看“超市卫生消毒制度 ”一文是否有分页内容。原文地址http:/
