希捷(蘇州)員工工作餐服務(wù)項目供餐競標(biāo)方案

1、希捷(蘇州)員工工作餐效勞工程競標(biāo)方案 Suzhou CANTEEN SERVICE TENDER 勝樂食品集團介紹 Select Group 工作餐投標(biāo)表格 Tender Document 供餐規(guī)劃 Meals Proposal 菜單例如 Menu 額外效勞 Add. Services 管理團隊 Institutional Catering Team 廚房衛(wèi)生管理 Kitchen Hygiene 食品衛(wèi)生管理 Hygiene Assurance目錄Content 供餐運輸管理流程 Process Flow 個人衛(wèi)生管理 Personal Hygiene 就餐應(yīng)急管理 Emergency Me

2、al Supply 食物中毒應(yīng)急管理 Food Poisoning Emergency 環(huán)境,健康和平安 Environment, Health & Safety 額外優(yōu)惠 Add. Preferential 資質(zhì)與執(zhí)照 Certification勝樂食品集團 Select Group掛牌交易于新加坡自動報價股Listed in SGX-SESDAQ 勝樂食品在新加坡是居于前沿的一站式提供工商業(yè)和家庭餐食效勞的公司Select has been the leading food service provider to people of all walks of life in Singapo

3、re for over a decade.在新加坡我們已建立起工廠包餐，公司和家庭餐食效勞以及零售食品效勞的良好品牌效應(yīng)We have established a sustenance brand presence in institute, corporate and domestic catering services and retail food management industry in Singapore. 勝樂食品集團包括以下子公司: Select group consists of the following companies:勝樂餐食效勞私人 Select Food Ma

4、nagement Pte Ltd勝樂飲食管理私人(馬來西亞) Select Food Management Sdn Bhd勝樂餐食投資 Select F&B Investment Pte Ltd勝樂食品蘇州 Select F&B (Suzhou) Pte Ltd勝達餐食效勞私人回教餐 Stamford Catering Services Pte LtdSCS餐食效勞私人 SCS Food Services Pte Ltd樂泰酒樓私人 Lerk Thai Restaurant2022/9/7since 1995勝樂食品在蘇州工業(yè)園區(qū)的介紹 Select in Suzhou350萬美元注冊資金工廠

5、位于蘇州工業(yè)園區(qū)中央婁葑東區(qū)敦煌路工廠占地面積6500平方米中央廚房的面積為4000平方米園區(qū)A類包餐公司中央廚房已經(jīng)正式進入ISO 22000和HACCP的認證輔導(dǎo)期Pay-up Capital = US$ 3.5 millionsLocated at Suzhou Industrial Park, Dun Huang RoadTotal area of 6,500 sqmCentral kitchen total area of 4,000 sqmObtained A grade institutional food catering companyIn the progress of o

6、btaining ISO 22000 & HACCP蘇州公司的主體業(yè)務(wù)介紹Select in SuzhouA:工廠送餐 Institute food catering (off-site management)我們的中央廚房每餐可以提供35,000份工廠餐，并且按照我們的運送方式和效率和工廠的實際需要，為工廠分段送餐并提供新鮮可口的飯菜，讓工廠的所有員工都能夠享受到最接近于現(xiàn)場烹飪的菜肴和美食. We have a central kitchen which has the capability to supply 35,000 meals a day though our state-of-

7、the-art equipment and management.B:工廠廚房的現(xiàn)場效勞 (on-site management)我們會派出專業(yè)的廚房和效勞人員到貴公司的廚房現(xiàn)場進行各種操作，并且按照貴公司的要求和標(biāo)準(zhǔn)，為貴公司提供專業(yè)化、標(biāo)準(zhǔn)化菜肴配方和個性化工廠的特點的效勞。 We have a team of matured and responsible management team and policies to manage your kitchen by delivering professional services and know-how to improve food

8、quality and your kitchen operation. C:上門到會效勞 (Buffet Services) 可以根據(jù)客戶的需求和上門效勞的性質(zhì)，如公司的奠基、開幕儀式、婚禮、生日慶祝會、新居喬遷等，我們會有專業(yè)的設(shè)計師來設(shè)計出不同的環(huán)境，并且使用精致的餐具及提供相應(yīng)的餐飲現(xiàn)場效勞。 We provide buffet services to company & private functions, like corporate opening ceremony, AD&D, family day, staff day, farewell party and even regu

9、lar corporate meetings through our central kitchen. We have the capability in customising (hotel styles) meal to over 2,000 pax according to your needs, though our imported equipment.組織結(jié)構(gòu)Organisation Chart勝樂食品優(yōu)勢 Select BenefitsA：高科技的機械設(shè)備 State-of-the-art facilities使用了德國制造萬能烘烤箱。4xGermany imported Com

10、bi Ovens which can cook, bake, steam, grill 1,200 meals in 15 mins. each.使用意大利進口的集成式洗滌機，集洗滌、消毒和烘干于一體。2xItaly imported dish washers which c/w washing, sterilizing and drying functions.最為標(biāo)準(zhǔn)的餐食運送箱運用在蘇州工業(yè)園區(qū)的工廠包餐的運送過程中。Over 120 xSpecially custom-made delivery cabinets (according to HACCP standard)B：高衛(wèi)生標(biāo)準(zhǔn)

11、 High hygiene standard：對衛(wèi)生標(biāo)準(zhǔn)的高要求一直是我公司的立身之本，我們是園區(qū)A類包餐公司。 Being a A grade food catering company, we have stringent management policy in our hygiene standard. 如在我們的中央廚房中，我們墻角沒有垂直線，這樣防止了廚房的衛(wèi)生死角。另外在我們的中央廚房中，所有的排水溝都設(shè)計成地下溝，防止了廚房地面的積水。 Our kitchen is specially designed with round-edge corners system to pre

12、vent trapping of dust & dirt and proper drainage system to prevent flooding in the kitchen.勝樂食品優(yōu)勢 Select BenefitsC: 高運送效率 High delivery efficiency 獨厚的地理位置，20公里的輻射半徑幾乎含蓋了現(xiàn)有的園區(qū)的所有工廠。Strategically located within 20km range around all SIPs factories 5 貨車 和 1 大客車, 5xdelivery trucks for food delivery & a

13、42xseater bus to delivery personal,運送過程中使用運送保溫箱，平均每箱的效勞人數(shù)在500人左右，而且運送保溫箱還可以保證運送的高衛(wèi)生標(biāo)準(zhǔn)和餐食的新鮮。Uses 60 xconcealed holding cabinet which can hold 500 meals each to ensure high hygiene standard and food quality. 我們也將目前國際上最為標(biāo)準(zhǔn)的餐食運送箱第一個運用在蘇州工業(yè)園區(qū)的工廠包餐的運送過程中，這一種運餐車，由于可將餐食保溫在75度。先進的高科技的機械設(shè)備不但保證食品的口味，而且也將食物中毒的

14、可能性降到最低。Select implemented international standard in food delivery method by maintaining 75 deg.C temperature to maintain food quality, hygiene & thereby reduces food poisoning tremendously. Select is the only company which can provide such standard in SIP.勝樂食品優(yōu)勢 Select BenefitsD：科學(xué)的操作過程 Internation

15、al standard processes根據(jù)在新加坡長期積累的經(jīng)驗和參照國外先進公司的經(jīng)驗設(shè)計了現(xiàn)在中央廚房的操作模式。Specially designed kitchen according to HACCP standard and accumulated experience in Singapore.對于食物的處理，我們遵循HACCP(食物平安分析控制點)的最高國際食物平安標(biāo)準(zhǔn)，每個原料的處理決不會出現(xiàn)交叉和重復(fù)處理。Adopting HACCP standard in each & every food processing procedures, steps and method

16、s.整個中央廚房的處理，盡量使用最先進的機械，如全電腦控制的萬能烘烤箱和全自動化的洗滌機。Making used of the state-of-the-art equipment to support the whole processes and work efficiencies.勝樂食品優(yōu)勢 Select Benefits其他Other facilities致: 希捷國際科技(蘇州) 江蘇省蘇州市工業(yè)園區(qū)蘇虹中路200號 215021 : 86-512-62735051 : 86-512-62735170 張煥麗來自: 勝樂食品(蘇州) 江蘇省蘇州市工業(yè)園區(qū)婁葑東區(qū)斜塘敦煌路8號 21

17、5123 : 86-512-65471803 : 86-512-65476678 電郵: 主題:希捷國際科技(蘇州)員工工作餐 投標(biāo)人已經(jīng)充分理解了招標(biāo)文件的全部要求, 對以上工程出具以下價格:價格組成: a) 員工正餐餐盤價: RMB5.00 員工茶點餐盤價: RMB1.70 商務(wù)午餐價: RMB7.00 b) 管理費: RMB1.00(工廠管理&運輸) c) 合計正餐總價: RMB6.00 合計茶點總價: RMB2.70 簽名工作餐投標(biāo)表格 Tender Document我公司會嚴格根據(jù)希捷公司的生產(chǎn)安排,無條件保證每周7天工作日24工作小時在希捷公司指定的場所內(nèi)為公司員工提供清潔, 衛(wèi)生

18、的工作餐(早晚班的正餐和茶點)效勞. 完全按照希捷公司要求的餐食內(nèi)容供餐.Select will strictly fellow Seagate production arrangement provide hygienic meal 24 hours daily at Seagate canteen according to agreement2. 根據(jù)希捷公司的具體安排, 保證每周5天工作日為公司管理層提供貴賓區(qū)午餐. 完全按照希捷公司要求的餐食內(nèi)容供餐.We also provide VIP lunch daily according to Seagate requires根據(jù)希捷公司的

19、要求及預(yù)定的標(biāo)準(zhǔn)提供各種商務(wù)餐, 西餐, 招待會, 宴會, 自助餐以及其他特殊活動的餐飲效勞, 費用另行商定和結(jié)算 .According to Seagate requirement ,We do provide western food,High Tea,Banquet also Buffet services 供餐規(guī)劃 Meals Proposal菜單例如 Menu主食香港炒米粉 Hong Kong Bee Hoon炒米暹 Fried Mee Siam炒馬來面 Fried Mee Goreng新加坡炒飯 Singapore Fried Rice炒意大利面 Fried Spaghetti星洲

20、炒米粉 Sin Chow Fried Bee Hoon茄汁羅紋面 Braised Tomato Noodle福建炒飯 Fried Hokkien Rice冷點心/色拉雞蛋三文治 Egg Finger Sandwich吞拿魚三文治 Tuna Finger Sandwich果醬三文治 Cheese Finger Sandwich雜菜色拉(千島醬 Mixed Vegetable w Thousand Island Dressing正餐涼拌海蟄 Cold Seaweed茄汁魚腩 Tomato Paste w Fish Stomach蒜泥白肉 Minced Garlic White Meat 芙蓉蝦仁蛋

21、 Foo Yong Shrimp Egg紅溜雙菇 Braised Two Type Mushroom熱點/煎炸類炸魚排 Fried Fish Finger w Tomato Sauce炸雞塊 Fried Chicken Nugget w Tomato Sauce炸蘇東丸跟甜面醬 Deep Fried Sotong Ball咖喱餃 Curry Dumpling熱點/蒸煮類迷你鮮肉包 Mini Pork Pau蒸餃 Steamed Dumpling蔥油花卷 Onion Biscuit椰絲球 Coconut Ball甜點蛋撻 Egg Tart蛋糕奶油、薄荷、巧克力Assorted Cake曲奇 Qu

22、qi Biscuit甘露酥 Ganlusu 甜品玉米羹 Corn Creamy Soup西迷露 Saigo 冰糖百合 Rock Sugar BaiHe雜果冰 Assorted Mixed Fruit菜單例如 Menu新加坡特色餐Singapore food 西餐Western food 日式餐Japanese food 額外效勞 Add. Services我們能夠提供以下各種效勞 We provide varieties dishes 面食Noodles 點心Snack甜品Dessert 額外效勞 Add. Services額外效勞 Add. ServicesBUFFET自助餐額外效勞 Add

23、. Services宴會BANQUET額外效勞 Add. ServicesVincent Tan陳祖坤Managing Director & Founder董事長&創(chuàng)立者18 years F & B experience18年的餐飲行業(yè)經(jīng)驗Sally Ang翁碹珍General Manager (Institutional Catering)總經(jīng)理18 years F & B experience18年的餐飲行業(yè)經(jīng)驗Wu Wei 吳煒Operations Manager營運經(jīng)理12years F & B experience12年的餐飲行業(yè)經(jīng)驗Benson Tan Teck Boon陳帝文Op

24、erations Manager營運經(jīng)理14 years F & B experience14年的餐飲行業(yè)經(jīng)驗Zhou Shi Ming周世明Operations Manager營運經(jīng)理25 years F & B experience25年的餐飲行業(yè)經(jīng)驗Liew Kiam Chung劉錦松Plant Manager廠長12 years F & B experience12年的餐飲行業(yè)經(jīng)驗Tan Chin Hua陳振華Executive Chef行政總廚14 years F & B experience14年的餐飲行業(yè)經(jīng)驗管理團隊Institutional Catering Team人的運行道

25、是人的運行道，而物的運行道是物的運行道，甚至于對人的運行道我們嚴格地區(qū)分為“進道和“出道，而每一次走入“進道，必須走過“消毒踏水池和“洗手消毒池 Human & food are delivered separately, adopting separate entry & exist path through sterilizing pool before entering the kitchen. 對于蔬菜：粗菜粗加工+5的粗菜保鮮房+12恒溫精加工+5的精菜保鮮房廚房處理Separated vegetables processing in a +5 to +12 deg.C contro

26、lled temperate. 對于葷菜：原料粗加工-20的葷菜粗菜冷凍房+12的恒溫加工+5葷菜保持間廚房處理Separated meats processing in a -20 to +20 deg.C controlled temperate.對于餐具的洗滌，我們嚴格的將外運餐具和內(nèi)部使用餐具分開兩個洗滌間，這樣將有效的控制交叉感染的危險 。Uses 2 separated dish washing to wash internal utensils and external utensils separately.為了廚房擁有充足的新鮮空氣流通，為了保持菜肴在加工過程中的新鮮，每個不

27、同的工作間都嚴格控制在合理的溫度。我們在每一個操作間中都裝備了進風(fēng)機和抽風(fēng)機，Kitchen is designed with controlled fresh-air and exhaust-air system to ensure proper control of humidity and working environment for our staff.為了保持菜肴在加工過程中的新鮮，我們將蔬菜和葷菜的精加工間設(shè)計為12的恒溫室。菜肴在15以下的環(huán)境中，細菌是難以滋生的。The whole kitchen environment & food processes within con

28、trolled temperature ensured food quality & thus reduces contamination of food.廚房衛(wèi)生管理 Kitchen Hygiene廚房衛(wèi)生管理 Kitchen Hygiene勝樂食品 蘇州SELECT F&B (SUZHOU) CO., LTD每日檢查報告 Daily Inspection Report由外場主管/經(jīng)理執(zhí)行確保到達ISO相關(guān)標(biāo)準(zhǔn) Carry out by our site manager to ensure ISO standard is met每月QA檢查 Monthly QA Inspection由總部Q

29、A執(zhí)行人員再次檢查確保所有衛(wèi)生方面到達要求 Conduct by our HQ QA manager to double ensure all hygiene aspects meet requirement食品衛(wèi)生健康證和食品衛(wèi)生課程培訓(xùn) Hygiene Certification and Hygiene Course所有食物操作者必須擁有食品衛(wèi)生健康證并必須通過食物衛(wèi)生根底的知識培訓(xùn)All food handlers must have the hygiene certification and pass the basic hygiene course conduct by the au

30、thority4.防火和害蟲防治課程培訓(xùn) Fire Fighting And Pest Control Course所有崗位人員通過防火和害蟲防治培訓(xùn)課程以到達EHS的要求All key personnel must attend fire fighting course to meet EHS safety aspects食品衛(wèi)生管理 Hygiene Assurance備注：每日營運檢查人 外場經(jīng)理執(zhí)行&營運經(jīng)理確認 每月QA檢查人 QA執(zhí)行員&總經(jīng)理確認Note: Daily Operation Checklist Conduct by Site Manager & Approve by

31、Ops Manager Monthly QA Audit Conduct by QA Officer & Approve by Managing Director食品衛(wèi)生管理 Hygiene Assurance食品衛(wèi)生管理 Hygiene Assurance我們?nèi)滩捎谩笆称沸l(wèi)生危害分析關(guān)鍵控制點(HACCP)這一國際標(biāo)準(zhǔn)保證食品的最大平安 We implement all our processes by using HACCP(Hazard Analysis Critical Control Point) standard operating procedures to ensure ma

32、ximum hygiene assurancePest Control害蟲控制Grease Interceptor Services油脂清除服務(wù)Maintenance & Repair Programme保養(yǎng)維修計劃Medical Check-up FFI化學(xué)品檢查Other Services其他服務(wù)Product Certification by Authorities供應(yīng)商必須擁有食品衛(wèi)生生產(chǎn)證書Packaging檢查包裝狀況Storage conditions檢查儲存狀況Pre-purchase采購Temperature control Freezer / Chillier進行溫度控制-

33、冷藏/冷凍Record Temperature readings定時進行溫度記錄Storage儲存Check core Temperature烹飪時檢查食物溫度Record Temperature for every product對每一樣產(chǎn)品進行溫度記錄Cooking Check烹飪檢查Preheat Equipment預(yù)熱好器皿Record Temperature定時進行溫度記錄Holding食物盛放Cleaning Schedule擁有清潔日程表Audit Checklist擁有檢查確認表Daily Inspection進行每日檢查Cleaning & Sanitation Progra

34、mme清潔衛(wèi)生程序Preheat and Record Temperature at Serving Counter 預(yù)熱并對保溫臺進行溫度記錄Serving現(xiàn)場服務(wù)Product Recall Programme產(chǎn)品反饋Contingency Plan突發(fā)事件應(yīng)對計劃Pre-purchase factory / warehouse visit對供給商的管理巡視Document Check All items對供給商的各項資質(zhì)檢查QA check on product conditionQA對進貨的品質(zhì)檢查Temperature check on Product and delivery Tr

35、uck對溫度和運輸方式的檢查Shipment VS DO/Expiry Dateetc對食品食用期限的檢查等Storage temperature check對儲存溫度的檢查Work area condition check對工作區(qū)域的檢查Product quality check對菜品的品質(zhì)檢查Storage condition check對盛放環(huán)境的檢查Work area condition check對工作區(qū)域的檢查All display equipment temperature check對保溫設(shè)備的溫度檢查Check dining area condition對就餐區(qū)域的檢查Ens

36、ure all cutleries are properly washed確保餐具的有效清洗與消毒Good storage for next use 適當(dāng)?shù)拇娣臨aw Material 原材料Incoming Goods 進貨Preparation 備貨Cooking 烹飪On Display 展示Customer 客戶After Use 用餐結(jié)束我們并且全程采用ISO22000這一國際標(biāo)準(zhǔn)來檢查食品的生產(chǎn)到現(xiàn)場的效勞 We also implement all our processes by using ISO22000 to ensure maximum hygiene assuranc

37、e食品衛(wèi)生管理 Hygiene Assurance食物必須來源于正規(guī)的渠道( 食物必須經(jīng)過食物衛(wèi)生,健康組織的認證 ) Obtain food from a qualified source ( Source approved by the local Agri-Food &Veterinary Authority, Ministry of Health )食物儲藏時必須細心的區(qū)分隔離開(生的與熟的;要根據(jù)食物的類型)Segregate appropriately when storing ( Raw vs. cooked;by food type)不可以把食物放在地上(至少15-30厘米以上

38、)Do not store raw or perishable food on ground/floor (At least 15cm-30cm above)標(biāo)簽化/日期化Properly label/date防止污染(用包裝,蓋住的方式)Protect from contamination (Wrap,lid sneeze guard) 遵循“先進先出的原那么(冰庫冰箱里的備貨需要在24小時內(nèi)用完)Practice “First in/ First out ( Prepared food in chiller/freezer used within 24 hours)食物損害或污染后要丟掉D

39、iscard food with observable spoilage/ contamination不可以重復(fù)使用食物Do not re-use food 食物的來源與儲藏Food Sourcing and Storage食品衛(wèi)生管理 Hygiene Assurance1 清洗 - 洗手和經(jīng)常清潔外表 CLEAN -Wash hands and surfaces often 保持手,外表,用具的時刻清潔 Keep hands,surfaces,and utensils clean2 隔離 -不要交叉感染 SEPARATE - Dont cross-contaminate 分開生肉,禽畜類產(chǎn)品

40、與海鮮以及其他食品的接觸 Separate raw meat,poultry & seafood from other foods 3 冷藏 - 盡可能冷藏 CHILL - Refrigerate promptly 溫度要小于或等于5 攝氏度 Maintain temperatures at_ 73C Pre-heat Concealed holding Cabinet 73C 制作菜肴,烹飪之時和結(jié)束后測量食品溫度,對食品加蓋All cooked food temperature will be record and covered裝車,確認平安衛(wèi)生后, 送到客戶處After packing

41、 and ensure, Deliver to site location菜肴做好, 食品留樣后,再次由QC測量食品溫度后放進保溫箱內(nèi)Food sample will be collected and QC inspection before sending into Concealed holding Cabinet 提前清潔,預(yù)熱好客戶處的保溫臺clean and Pre-heat services counter123供餐運輸管理流程Process Flow所有流程皆有溫度控制和記錄All process recorded食物上臺后,再次測量食品溫度again food temperat

42、ure taking個人衛(wèi)生管理 Personal Hygiene食物操作者必須在每次換班時進行過檢查(無疾病,無外表創(chuàng)傷)Food handlers are medically cleared to work each work shift(not sick ,no open sores) 必須使用每日的衛(wèi)生檢查表來記錄員工的健康狀況，并且要有員工生病時的替代方案 Vendor uses daily checklist to document health status prior to start of work shift and has plan for worker replacem

43、ent should one become ill at work 食物操作者必須穿著干凈的制服，包括鞋子，發(fā)罩Food handlers wear clean uniforms,including shoes ,and hair restraints 高衛(wèi)生必須時刻保持住手和指甲也必須干凈 Good hygiene is consistently practiced Hands and nails are clean 手套要適時更換(當(dāng)用餐和備貨前)Gloves used &changed appropriately( When handling ready to- eat or parti

44、ally cooked food )食物操作者必須盡可能保持個人衛(wèi)生的所有方面(遠離倉庫，配貨區(qū)，效勞區(qū))Food service workers properly store personal items (Away from food storage, preparation,service area)手套破損后必須丟棄Hand towels are discarded when soiled泥土必須遠離配貨區(qū)，效勞區(qū)Soiled linens are stored away from food preparation/service areas 著裝必須定期清潔更換，以防食物受污染危害C

45、lothing must be clean and changed regularly to protect food from risk of contamination制服必須是配貨區(qū)，效勞區(qū)所特別要求的Clothing must be maintained solely for food preparation/service食物操作者不可以穿著工作服進入其他非工作區(qū)域Food handlers should not travel to /form work in clothing/uniforms非工作衣物與個人東西不可以帶入食物操作區(qū)Outdoor clothing and pers

46、onal effects should be stored away from food handling areas 工作帽必須時刻穿戴以免頭發(fā)落入食物，長發(fā)必須扎到頭后Head covering must always be worn and must prevent hair from falling into food ;long hair must be tied back 參觀檢查者如要進入食物操作區(qū)，必須穿著干凈的制服，并且在接觸餐食用具前洗凈雙手Authorized visitors to food preparation/service areas are provided

47、with clean over clothing and required to wash their hands before touching equipment etc 個人衛(wèi)生管理 Personal Hygiene有效洗手的根本要求Minimum requirements for effective hand-washing洗手池 Washbasins 流水 Running water潔手物質(zhì):肥皂,消毒液 Materials for cleaning the hands:soap,sanitizing agent高衛(wèi)生的擦手物質(zhì):紙巾 Materials for hygienical

48、ly drying hands:paper towels洗手五步驟 Five Hand Washing Steps1 流水中濕手 Wet hands under running water2 肥皂擦手 Soap hands ,lathering well3 手指互相擦拭 Rub thoroughly,including wrists and between fingers4 清水洗凈 Rinse in cleaned water5 紙巾擦干,無濕跡 Dry thoroughly on paper towel,leaving no moisture on the hands 個人衛(wèi)生管理 Per

49、sonal Hygiene就餐應(yīng)急管理Emergency Meal Supply裝貨并運輸?shù)娇蛻籼嶭oaded and Delivered to site location4到達后分發(fā)給員工Arrival at site for consumption and Handed to Staff on Site5食物烹飪Standard Cooked Meal and Bakery Items will be cooked for the indented headcount.3營運經(jīng)理通知廚房份數(shù)Operations Manager to notify Zone Kitchen of the n

50、umber of head count21收到緊急人數(shù)就餐的信息營運經(jīng)理作出反應(yīng)和確認inform Select of the activation and estimated headcount.Operations Manager to provide estimated head count upon activation.0000 hrs0015 hrs 0015 - 0100 hrs 0130 hrs 0200 hrs 使用備用餐,其他外場的現(xiàn)場操作也能用于食品應(yīng)急Spare ration will be issue during emergency at all outlet對于發(fā)生食物中毒或者疑似食物中毒時，本公司將采取以下相應(yīng)措施：Process to food poisoning or suspected food poisoning :立即停止現(xiàn)場供餐活動,提供備用餐Stop all event and provide spare ration immediately 2. 把中毒時間、餐別、人數(shù)等情況及時通知報告所在衛(wèi)生防疫部門Time and headcount must be notified at once to the Health Ministry及時將中毒人員送往醫(yī)療衛(wèi)生單位進行救治Food