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喜达屋集团亚太地区厨房设计与建筑标准:

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设计标准修订日期:2009 1 5 1 页 共 42

Starwood Asia Pacific Hotels &

Resorts

Pte Ltd

Design and Construction Standards for

New Kitchens

喜达屋集团亚太地区

厨房设计与建筑标准For further information, please contact:

The Environmental Health Consultancy (EHC)

Telephone: +61 2 9570 2822

Facsimile: +61 2 9570 4822

Document reviewed: 5th January 2009

如想了解更多信息,请联系

环境健康顾问(EHC

电话:+61 2 9570 2822

传真:+61 2 9570 4822

文件修订日期:200915

设计标准修订日期:2009 1 5 2 页 共 42 设计标准修订日期:2009 1 5 3 页 共 42

TABLE OF CONTENTS 内容

1. INTRODUCTION 绪论

2. PLANS AND SPECIFICATIONS 规划

3. GENERAL REQUIREMENTS 要求

3.1 General design & construction requirements 设计建筑要求

3.2 Factors to consider 考虑的因素

3.3 Separation of areas 区域隔断

4. FLOORS, WALLS & CEILINGS 地板,墙面和天花

4.1 FLOORS 地板

4.2 FLOOR WASTES (drains) 地面排水

4.3 COVING 踢脚线

4.4 Plinths 底座

4.5 WALLS

4.6 Ceilings 天花

4.7 Pipes, conduits & electrical wiring 管道和电线

4.8 Doors

4.9 Windows & Window Sills &窗台

5. VENTILATION 通风

6. LIGHTING 照明

7. WATER SUPPLY 供水

8. SEWAGE & WASTE DISPOSAL 污水废水处理

9. GREASE INTERCEPTORS/ARRESTORS 油脂分离

10. FIXTURES, FITTINGS 装置设备

11. FOOD CONTACT SURFACES 食品接触表面

12. EQUIPMENT 设备

13. COOLROOMS 冷库

14. DRY STORAGE 干货储藏

15. CONNECTIONS FOR SPECIFIC FIXTURES & EQUIPMENT 特定设施设备的连接

16. SPECIFIC REQUIREMENTS FOR FIXTURES & EQUIPMENT 设备设施的特殊要求17. SINKS 星盆

18. COMMERICAL DISHWASHERS 洗碗机

19. HAND WASHING FACILITIES IN FOOD AREAS 食品区的洗手池

20. GENERAL STORAGE FACILITIES 常用储存设备

21. STORAGE OF PERSONAL ITEMS 个人物品的储放

22. STORAGE OF CLEANING EQUIPMENT 清洁器具的储放

23. STORAGE OF GARBAGE & RECYCLABLE MATTER 垃圾箱储放

24. Garbage Containers 垃圾箱

25. VERMIN & INSECT PROTECTION 害虫昆虫的防护

26. TOILET FACILITIES 梳洗室设备

27. CLEANING CHEMICALS AND SIMILAR MATERIALS 清洁化学剂与类似材料

28. OFFICE MATERIALS 办公室材料

29. SNEEZE GUARDS 喷嚏的防护

29.1 Guidelines 指导方针

29.2 Design & Construction 设计&建造

29.2.1 Location 位置

29.2.2 Clearances 清洗

29.2.3 Construction 建造

设计标准修订日期:2009 1 5 4 页 共 42 设计标准修订日期:2009 1 5 5 页 共 42

1. Introduction 绪论

This code has been produced (and reviewed in January 2009) as a source of advice and assistance

for hotels either refurbishing existing or designing and constructing new food preparation or

storage areas.(including loading docks) within the Starwood Asia Pacific Hotels & Resorts Pte Ltd

Division.

对于喜达屋集团亚太区的所有酒店,不论是翻新或设计建造新的备餐区及仓库区(包括收货

平台),此指南都可作为参考(更新于20091)

The code sets out requirements for food preparation areas and equipment in hotels and is

underpinned by the philosophy that food will be prepared and/or stored in a hotel which is

designed to minimize opportunities for food contamination.

此指南指明酒店备餐区,设备的各要求。同时强调酒店备餐区与仓库在设计上要求最大程度

的降低食品污染的可能性。

Existing hotels are recommended to progressively work towards upgrading the establishment to

these standards.

对于已开业酒店,建议把大量的工作重心放在升级此些标准上。

2. Plans & Specifications 规划

2.1 Prior to undertaking any works on a proposed food premises or on an existing food premises,

approval in most countries is usually required. EHC can assess these plans for your hotel before

work commences to ensure compliance with the applicable standard for Starwood Asia Pacific

Hotels & Resorts Pte Ltd Division.

在规划餐饮业或已有餐饮业所需工作前,必须得到多数国家的承认。环境健康顾问公司

EHC)可在开始工作前,为酒店评定此些规划,确保与喜达屋亚太区管理集团标准一致。

A copy of the plans should be submitted for approval, prior to works commencing.

在开始工作前,规划的复印本需上交待批准。

2.2 The plans must be drawn accurately to a scale of not less than 1:100 and must include: -

平面图至少要以1100的比例精确画出,且必须包括:

2.1.1 Details of the proposed layout of the premises showing the position of all benches,

appliances, equipment, counters and other fixtures.

所有长椅,设备,收银台及其他设施的详细精确的位置布局

2.1.2 Specifications which list all materials to be used, finishes to floors, walls, ceiling,

cupboards and work benches and details/descriptions of all equipment to be used including

the manufacturer's name and model number where applicable.

列出所有使用材料,地面,墙面,天花,碗橱,工作椅及所有使用的设备的规格,生

产厂家及数量设计标准修订日期:2009 1 5 6 页 共 42

2.1.3 Information relating to the type of foods involved the nature of work to be undertaken in

each area and the number of proposed employees.

餐饮类型包括每个工作区域的工作职责及员工数量等相关信息

2.1.4 Details relating to the capacity of the hot water service, including the service rating.

热水供应区,使用等级的详细信息

2.1.5 Where mechanical ventilation is required, additional plans are to be submitted and must

include:-

如采用机械通风,则还需递交另一份计划并包括

2.1.5.1 a fully dimensional drawing showing elevations

一份完整的正面尺寸图

2.1.5.2 details relating to the filter capacity, motor power rating and provision for make up

air.

过滤器,电机额定功率及混合空气的详细资料

3. General Requirements 要求

3.1 The design and construction requirements of food premises must:

餐饮部分的设计,建造要求必须:

3.1.1 be appropriate for the activities for which the premises are used;

与相关活动相适合作为前提

3.1.2 provide adequate space for the activities to be conducted on the food premises and for the

food premises and for the fixtures, fittings and equipment used for those activities;

为食品主题所举办的活动,食品主题,以及此些活动所需的设备,设施提供充足的空间.

3.1.3 permit the food premises to be effectively cleaned and, if necessary, sanitised; and

易清洗,如有必要需消毒

3.1.4 to the extent that is practicable:

一定范围内可实行

3.1.4.1 exclude dirt, dust, fumes, smoke and other contaminants;

排除泥土,灰尘,烟,其他污染物

3.1.4.2 not permit the entry of pests; and

禁止昆虫,害虫进入

3.1.4.3 not provide harbourage for pests

禁止有害物3.1.5 The premises must be structurally sound and in a good state of repair throughout.

餐饮区域结构坚固,维修方便

3.1.6 All premises must be designated so as no area where food is prepared or stored is so

overcrowded with fixtures or equipment that it would prove difficult to maintain in a clean

state.

如无备餐区或仓库中家具设备太拥挤等造成维保困难,设计时需指定分配所有的区

域。

3.2 Factors to be considered when designing and constructing food areas are:-

设计建造餐饮区时,考虑的因素有:

3.2.1 adequate space to permit a work flow that will prevent cross-contamination between food

handling areas;

足够的空间可以避免污染物在食物处理区的交叉感染

3.2.2 chilled, hot and dry goods storage space for ingredients and final products;

冷冻,热和干货仓库存放原材料和成品

3.2.3 separate storage areas for rejected product and product for use;

次品与使用的成品分开区域存放

3.2.3 the need for additional equipment such as food preparation sinks. Such sinks should be

installed in accordance with the requirements of this standard. To prevent cross-contamination,

separate sinks for washing ready-to-eat salads and vegetables should be available;

需要其他设备如备餐区星盆。此星盆应根据要求安装。为了避免交叉感染污染物,有

必要把洗熟食与蔬菜的星盆分开。

3.2.4 staff numbers and protective clothing requirements – to assess changing room space;

员工数量与防毒服装-评定更衣室区域

3.2.5 cleaning methods – to ensure that there is adequate space to maneuver cleaning equipment,

to assess areas for cleaning and to store chemicals;

清洗方法 - 为了确定有足够的空间来存放清洗工具,评定存放清洗器具与化学剂的

仓库。

3.2.6 quantity and type of garbage and recyclable material produced – to assess garbage storage

area requirements;

垃圾与回收品的数量和种类 - 要求评定垃圾房

3.2.7 water requirements – to assess any requirements for hot water storage and;

供水 - 评定热水仓库的各项要求

设计标准修订日期:2009 1 5 7 页 共 42 设计标准修订日期:2009 1 5 8 页 共 42

3.2.8 sewage disposal – whether on-site storage and/or disposal is necessary.

污水处理 - 需要有定点仓库和及时处理

3.3 Separation of Areas

区域隔断

Areas intended to be used for storing or preparing food or for storing food packing and

equipment used for food preparation shall be designed and constructed to be physically

separated from: -

存放食品,备餐区域,和用于备餐的设备,在设计和建筑上应远离以下区域:

3.3.1 Chemical storage areas;

化学试剂存放区

3.3.2 Living and sleeping areas;

休息区

3.3.3 Toilets and change rooms;

卫生间和更衣室

3.3.4 Garbage and recyclable material storage areas/compactor areas;

垃圾和回收品仓库区域

3.3.5 Areas where animals are permitted;

允许动物进入的区域

3.3.6 Areas used for activities which could contaminate food or food preparation surfaces, e.g.

storage of soiled cloths.

会污染食品或备餐食品表面的活动区域,如污衣仓库

4. Floors, Walls & Ceilings 地板

,,

,墙面

墙面

,,

,天花

天花

The requirements for floors, walls and ceilings apply to areas used for food handling, cleaning,

sanitising and personal hygiene except dining areas, drinking areas, and other areas to which

members of the public usually have access.

地板,墙面,天花的要求适用于除用餐区,饮料区及其他公共区外的备餐区,清洁区,消毒

区,个人卫生区。

4.1 Floors

地板

4.1.1 Floors must be designed and constructed in a way that is appropriate for the activities

conducted on the food premises.

地板的设计与施工必须适合餐饮主题活动4.1.2 Floors are to:

地板要求

4.1.2.1 be able to be effectively cleaned;

能够有效的清洗干净

4.1.2.2 be unable to absorb grease, food particles or water;

不易吸收油脂,食物颗粒及水渍

4.1.2.3 be laid so that there is no ponding of water

平坦,不易有水坑

4.1.2.4 to the extent that is practicable, be unable to provide harbourage for pests.

不允许有害物

4.1.3 The floor material used must be durable enough to resist damage due to the type of

operation (e.g. the floor beneath cooking appliances must be able to withstand high

temperatures).

根据操作类型,使用的地板材料必须耐用不易受损(如炉灶下地板需耐高温)。

4.1.4 Examples of floors that meet the criteria include floors in food preparation areas shall be

finished with one or a combination of the following materials: -

食品备餐区域的地板应符合标准,材料应是以下材料的一种或是几种相结合:

4.1.4.1 Sealed quarry tiles or ceramic tiles;

密封的大片瓷砖或瓷砖

4.1.4.2 Stainless steel;

不锈钢

4.1.4.3 Laminated thermosetting plastic sheeting;

多层热固性塑料薄膜

4.1.4.4 Polyvinyl sheeting with welded seams;

焊接乙烯聚合物薄膜

4.1.4.5 Epoxy resin;

环氧树脂

4.1.4.6 Steel trowel case hardened concrete; and

混凝土钢

4.1.4.7 Similar impervious material.

设计标准修订日期:2009 1 5 9 页 共 42 密封材料

4.1.5 Carpets and other absorbent matting which are not impervious and/or capable of being

effectively cleaned are not suitable in any food preparation, storage or wet areas. This

includes the use of carpet mats.

易吸收,不能有效清洗干净的地毯或其他席子都不允许使用在备餐区,仓库或潮湿区域。

包括地毯垫的使用。

Good example photos of flooring

规范地板的图片举例:

4.2 Floor Wastes (Drains)

地面下水口

4.2.1 Floors flushed with water or hosed down must be graded (1:25) and a floor waste installed

so that the water drains to a drainage system. Floor wastes are required:

用水或龙头冲洗地板时,地板下水需分等级(125),冲洗水排至地板下水系统。地板

排水使用在:

4.2.1.1 in hotels areas where the large amounts of liquids are used; or

酒店中大量使用液体的地方

4.2.1.2 in areas where significant wet cleaning is required.

需要用液体清洗的区域

4.2.2 In hotels requiring floor wastes, there must be no areas where water can pond, such as

设计标准修订日期:2009 1 5 10 页 共 42 设计标准修订日期:2009 1 5 11 页 共 42

dips or hollows and must be sufficiently graded towards the floor waste so as to allow

water to freely drain away.

酒店要求使用地面下水道,这样要求没有凹凸不平的水坑,为了使水可以自动流入下

水道中,需要有充足的滑槽至下水口。

Good example photos of drains 规范下水口照片

4.3 Coving

踢脚线

4.3.1 Coving is required to assist with cleaning to ensure that accumulations of dirt, grease etc.

Where coving is installed at the intersection of floors with walls/plinths shall be integral to

the surface finish of both floor and wall in such a manner as to form a continuous

uninterrupted surface. The coving should be a minimum of 25mm radius.

需要有踢脚线,有助于清洗,确保垃圾,油脂等聚集。安装在地面与墙/柱子交叉的

踢脚线,应做表面饰面,与地面与墙形成一个连续不间断的表面。盖半径最小25mm

4.3.2 ‘Feather edge skirting’ is not permitted.

不允许采用“削边壁脚板”

4.3.3 Where vinyl or similar sheeting is installed, and the sheeting turned up to form a

cove, a solid preformed coving fillet shall be used to support the sheeting.

安装乙烯基等类似阴角线的地方,护墙板需形成阴角,使用事先制好的固体支持

踢脚线。

Good example of coving to floor wall junctions.

规范的地面与墙连接处的照片:4.4 Plinths

底座

4.4.1 Plinths shall be of solid construction of a minimum of 75 mm in height and: -

底座应是实心建筑,至少75mm

4.4.1.1 Meet the same specifications as floors;

与地板相同规格

4.4.1.2 Have an impervious finish;

采用密封饰面

4.4.1.3 Be rounded at all exposed edges; and

所有暴露边缘采用圆形边角

4.4.1.4 Be coved at the intersection of the wall and floor.

墙与地板的交接处采用阴角

4.5 Walls

4.5.1 Walls and ceilings must be designed and constructed in a way that is appropriate for the

activities conducted on the food premises and shall be:.

墙面与天花的设计与施工需适合餐饮的种类

4.5.1.1 provided where they will protect food from contamination;

保护食物不受污染

4.5.1.2 sealed to prevent the entry of dirt, dust and pests;

密封。防止灰尘,有害物

4.5.1.3 unable to absorb grease, food particles or water;

不易吸收油脂,食物颗粒及水

4.5.1.4 able to be easily and effectively cleaned;

易有效的清洗干净

4.5.1.5 Solid in construction; and

实心建筑

4.5.1.6 unable to provide harbourage for pests.

防止有害物污染

设计标准修订日期:2009 1 5 12 页 共 42 4.5.2 Walls must be impervious to grease, food particles and water. Wall surfaces in kitchens

must be finished with impervious, easy to clean materials such as ceramic tiling, or

stainless steel. Other materials such as steel-trowelled concrete or cement render, coated or

sealed with an impervious membrane, may be appropriate.

墙面不易吸附油脂,食物颗粒及水。厨房内墙表面必须是无吸附性,易清洗的材料,

如瓷砖,不锈钢。其他如混凝土钢,水泥粉刷,采用密封性薄膜密封。

4.5.3 Plasterboard and similar absorbent wall surfaces are not suitable unless protected by

ceramic tiles or other impervious material in areas that are likely to be splashed by water or

come in contact with food. (walls must be of solid construction).

不采用石膏板或类似易吸附的墙表面。除非在水溅起或接触食品区域有瓷砖或其他密

封材料保护。(墙必须为实心建筑)

4.5.4 The intersection of walls and plinths with floors shall be coved. The use of feather edge

skirting is not permitted under this Standard. The junction between adjacent wall finishes

shall not form a ledge upon which dust or grease can accumulate. The finishing materials

of the wall surfaces shall provide a smooth even surface, free of buckles or ledges, fixing

screws, picture rails, open joint spaces, cracks or crevices.

墙,柱子与地面的交叉口应为阴角。按照此标准不允许使用削边壁角板。在临近两墙

之间的连接处不应有能使灰尘油脂聚集的凸起地方。墙表面的饰面材料需提供平滑表

面,无弯曲或凸起,用螺丝固定,围栏,留有连接空间,缝隙。

Good example photos of Walls.规范墙照片

4.6 Ceilings

天花

4.6.1 Plasterboard ceilings painted with washable paint will provide a surface that is impervious

enough to prevent it absorbing any steam. Stippled ceilings, rough plaster ceilings,

acoustic tiles and the like, are unsuitable for food preparation areas because they are

difficult to clean.

设计标准修订日期:2009 1 5 13 页 共 42 可选用耐洗涂料粉刷的石膏板天花,密封性好不吸附蒸汽。在备餐区不适宜选用点刻

花纹,粗糙的石膏天花,吸声瓦,或类似材料,因为很难清洗干净。

4.6.2 The junction between walls and ceilings must be tightly fitted to provide an effective

seal. Ceilings should be of continuous construction so ensure that there are no spaces

and joints.

墙面与天花连接处应紧密,达到有效密封。天花应连续无缝隙或接缝。

4.6.3 Drop-in panel ceilings are not to be installed in food preparation or storage areas.

在备餐区或仓库不宜使用嵌入式天花

Good example photos of Ceilings.

规范天花举例照片:

4.7 Pipes, conduits and electrical wiring

管道和电缆

Service pipes, conduits and electrical wiring shall either be:-

保养管道和电缆是以下两种中一种:

4.7.1 Concealed in floors, plinths, walls or ceilings;

隐藏在地板,基柱,墙和天花内

4.7.2 Fixed on brackets so as to provide at least 25 mm clearance between the pipe and adjacent

vertical surface and 100 mm between the pipe or conduit and adjacent horizontal surfaces.

为了管道和临近的垂直表面留有至少25mm间隙,管道和临近的水平表面留有100mm

间隙,需安装在托架上。

NOTE: The brackets ensure that there is a gap between the wall and the pipes, conduits or

wires to facilitate cleaning and to avoid providing harbourage areas for pests.

需注意:确保墙与管道之间留有间隙,管道或电线易于清洗,防止有害物寄居。

设计标准修订日期:2009 1 5 14 页 共 42 4.7.3 All penetrations shall be sealed to maintain the integrity of the original structure. Service

pipes, conduits and electrical wiring shall not be placed in the recessed toe space of plinths

or of any equipment.

所有穿透墙的部分必须密封,保证原始结构的完整性。保养管道和电缆不应置于基柱

或任何设备的隐蔽处。

4.7.4 Power points must have a suitable protective covering.

电源点必须有适当的防护盖

Good example of power point covers to walls in kitchens. 规范的墙上电源盖照片:

4.8 Doors

All doors should be of solid construction and self closing. Protection or kick plates are to be

fitted on either side of the door. The kick plate is to be made of stainless steel and sealed to the

door in ensure there are no gaps for pest harbourage. Wooden doors are only allowed if they are

treated in order to be smooth, non absorbent and easy to clean.

所有的门必须实心建筑,并带有自关闭功能。在门的一边安装防护板或踢脚板。踢脚板需

是不锈钢材料,并紧贴门,确保没有间隙给有害物栖身。只允许使用木门,并加工,为了

使之光滑,无吸附性,易于清洁。

Good example of a door in a kitchen. 规范门示例:

4.9 Windows and Window Sills

窗与窗台

Windows should be flush with the inside surface of the wall. However, if the sill has an inside

ledge, this shall be sloped downwards at an angle to prevent the build-up of dust and to

facilitate effective cleaning. A window ledge is to be angled to at least 45°.

窗应与室内墙表面平齐。但是,如果窗台有内部窗台,应斜向下一角度,避免积灰,易于

设计标准修订日期:2009 1 5 15 页 共 42 设计标准修订日期:2009 1 5 16 页 共 42

清洁。窗台角度至少45度。

5. Ventilation 通风

5.1 Hotels must have sufficient natural or mechanical ventilation to effectively remove fumes,

smoke, steam and vapours from the food premises.

酒店必须有足够的自然通风或机械通风,把厨房区的油烟,蒸汽有效排出酒店。

5.2 Mechanical exhausts systems are required for cooking equipment (i.e. stoves, deep fryers,

ovens, rotisseries etc.). and for ware washing equipment such as dishwashers.

烹饪设备需配备机械排风系统(如炉灶,油炸炉,烤箱,电烤炉等),同样洗涤设备如洗碗

机也需要机械排风系统。

5.3 Provision must also be made for adequate make-up air (i.e. replacement air for air drawn out

by the exhaust system). In cases where inadequate make- up air is provided, the system will not

operate correctly, resulting in a vacuum affect which can cause either fume problems and/or doors

being drawn in. This can lead to both pest and draft problems.

有必要提供充足的混合新风(如用排风系统中抽出的风代替新风)。如提供的新风不充分,

系统运行就会不正常,导致真空效应,同时会产生油烟问题与倒吸问题。这样会引起虫害问

题。

5.4 Hotels should note that inappropriate siting of flues and vents may result in odour or other

problems from extracted air that may cause a nuisance to adjoining premises or to public areas.

酒店应注意不正确的管道,暖风管和排风管都会引起臭味及其他问题,影响邻近公共区。

5.5 Air temperatures of kitchens where heat treatment (cooking) is undertaken should have an

ideal air temperature of 20-25 ºC.

厨房热处理的地方(灶炉)空气温度理想状态为20-25摄氏度

5.6 Air temperatures of cold larder, butchery rooms etc, where it is expected that foods might be

out for a period of time during preparation, the air temperature should be approximately 15 ºc.

冷藏间,肉房等在备餐时需一段时间的地方,空气温度大约在15度左右

5.7 Fire Protection of Kitchen Hood and Duct Systems

厨房灭火系统和管道系统

5.7.1 All new kitchen hood and duct systems shall be designed and installed per the

requirements of NFPA 101, Life Safety Code, NFPA 96, and all other applicable NFPA

codes.

所有新建厨房烟罩和管道系统设计安装时,应遵照NFPA101要求,生命安全,

NFPA96,及所有其他使用NFPA规范。

5.7.2 For areas undergoing renovation, kitchens with existing dry chemical or water spray

systems protecting the kitchen hood and duct systems should be replaced with a system 设计标准修订日期:2009 1 5 17 页 共 42

meeting the requirements of NFPA 101, NFPA 96 and all other applicable NFPA codes.

对于翻新区域,有保护厨房烟罩和管道系统的干化学品或喷淋系统的厨房,需用符合

NFPA 101, NFPA 96和其他使用NFPA规范要求的系统更替。

5.7.3 Kitchen ranges, exhaust hoods and duct systems must be protected with fire suppression

systems.

厨房区域,排气烟罩和管道系统必须有灭火系统保护。

5.7.4 The Starwood preferred automatic extinguishing system for kitchen exhaust hood and duct

systems is a wet chemical system.

对于厨房排烟罩和管道系统,喜达屋集团首选自动灭火系统,此系统为湿性化学系统。

5.7.5 The remaining area of the kitchen shall be provided with an approved water based fire

suppression system (such as fire sprinklers), meeting the requirements of NFPA 13.

厨房其余区域采用批准的水灭火系统(如消防喷淋),符合NFPA13标准。

Good example of ventilation system in a kitchen.

规范厨房通风系统示例

6. Lighting 照明

6.1 Hotels must have a lighting system that provides sufficient natural or artificial light for the

activities conducted on the food premises.

酒店餐饮区必须有充足的自然照明或人工照明

6.2 Lighting must be sufficient to enable food handlers to readily see whether areas and equipment

are clean, to detect signs of pests and to clearly see the food and equipment they are handling.

照明必须充分,使厨师清楚的检查设备及地方是否干净,是否有虫害及正在处理的食品及设

备。

6.3 Where natural lighting is provided the lighting levels shall be equivalent to the levels for

artificial lighting.

采用自然照明的地方,亮度需和人工照明的地方一致。

Examples of minimum maintenance levels

最低照度举例

Activity Level of luminance (lux) (these are guidelines only).

照度范围(仅供参考)设计标准修订日期:2009 1 5 18 页 共 42



Food and equipment storage areas 110-150 lux;

食品与设备区 110-150 lux



Retail, dishwashing, hand washing, toilet areas 200-300 lux; and

洗碗机,洗手区,厕所 200-300 lux



At food preparation surfaces 500 lux.

备餐区表面 500lux

6.4 Lights are to be enclosed in fitted unbreakable diffusers. (alternatively, shatter-proof light

globes may be used). Light fittings must be diffused at the receival loading docks, all food storage

areas, all food preparation areas, in corridors where food is being transported, in lifts where food

is transported and in all “show” kitchens. Halogen and energy saving lights are also required to be

diffused if located in any of the above areas. Heat lamps in kitchen areas that are designed to keep

food at a hot temperature also need to be either diffused or heat resistant (shatterproof).

可选用不易爆裂的散光型灯(如防爆型灯管)

.在收货平台处,所有食品仓库,所有备餐区,运送

食品的走廊,食品运送所乘坐的电梯,和所有展示厨房必须有照明灯具.厨房区域的热灯能使

食品保持一定温度,故需使用散光型或防热灯(防爆灯).

6.5 Light fittings in areas where open food is handled or stored shall be:

对于开放式厨房或仓库内的照明应处理为:

6.5.1 designed and constructed to prevent contamination of food should the globe or tube shatter;

and

设计,制作防食品污染的圆形或防爆的罩子

6.5.2 designed to prevent the accumulation of dust (i.e. flush with the ceiling, completely

recessed or designed with angled surfaces).

设计制作防灰尘堆积(如设计成有角度表面)

6.6 Blue lights that are legally required to cold kitchens and butcheries (mainly in China properties)

must either be shatterproof or diffused.

在冷房或肉房里需使用蓝光照明(主要在中国区域),必须是防爆或散光型的照明。

Good example of light fittings in kitchens and in coolrooms.

规范厨房和冷库内的照明示例:

设计标准修订日期:2009 1 5 19 页 共 42

7. Water Supply 供水

7.1 Hotels must provide an adequate supply of potable water for all activities involved in the

preparation of food, personal hygiene, cleaning and sanitising. Non-potable water may be used for

cleaning and similar uses, only where it will not compromise the safety of food.

酒店必须为所有活动包括备餐,个人卫生,清洗,消毒供应充足的饮用水。不能饮用的或不

保证食品卫生的水用来清洁或类似用途。

Note: An ‘adequate supply of water’ means potable water that is available at a volume, pressure

and temperature that is adequate for the purposes for which the water is used.

注意:供应适当的水意思是水的量,压力,温度都适合用于所需用水。

7.2 The hotel must have an adequate supply of water under pressure to facilitate cleaning.

酒店必须使用一定压力下的水用于清洁。

7.3 Warm water must be provided for hand washing. A hot water system is required to achieve the

desired hot water temperature of 41 ºC within 1 minute.

必须提供温水来洗手。要求热水系统的理想热水温度是在1分钟之内达到41摄氏度

7.4 Warm water must be provided for washing equipment. A hot water system is required to

achieve the desired washing temperature minimum of 77 ºC.

必须用温水来洗涤设备。要求热水系统的理想洗涤温度是1分钟之内至少达到77摄氏度

7.5 All water must be safe to drink (potable) and must not introduce contaminants into food. It

must be safe to use for cleaning and sanitising processes. Potable water must be used for making

ice.

所有水必须可饮用,不能接触污染物。清洁消毒过程中保持干净。制冰必须用饮用水。

7.6 Any pipes that carry non potable water are to be clearly identified as “non potable water”.

任何不能饮用水的管道需清晰注明“非饮用水”

8. Sewage & Waste Water Disposal 污水废水处理

8.1 The hotel must have a sewage and wastewater disposal system that:

酒店必须有污水废水处理系统

8.1.1 will effectively dispose of all sewage and waste water; and

有效处理所有的污水废水

8.1.2 Is constructed and located so that there is no likelihood of the sewage and wastewater

polluting the water supply or contaminating food.

建造污水处理系统的目的是防止下水道,废水污染水系统或污染食物

8.2 Access openings to the sanitary drainage system shall not be located in areas of the premises 设计标准修订日期:2009 1 5 20 页 共 42

where open food is handled.

排水系统的检修口不能位于食物区

8.3 All sewage and waste water must be conveyed from all on site buildings so as not to cause

pending or backflow into the building.

所有的污水废水必须从大楼各点搬运出酒店,避免在大楼停留或倒流回酒店

9. Grease Interceptors/Arrestors 油污

分离

器器

9.1 Grease interceptors play an important role in preventing solids and greasy waste from entering

the sewerage system. They are designed to intercept and retain silt, sand, oil, grease, sludge and

other substances in a waste discharge process. The use of grease interceptors protects both the

internal pipes at a property, as well as the main sewerage infrastructure.

油污分离器很好的避免了固体及油污进入下水道。它的目的是过滤淤泥,沙,油脂,软泥及

其他废物处理过程中的其他物质。不仅保护了内在管道,而且保持下水道通畅。

9.2 Locating grease interceptors in food preparation areas can result in contamination problems

when the arresters are emptied, or in the event of overflow. They should therefore be located

outside of the food preparation area and not located in areas where food, equipment or packaging

materials are handled or stored.

在没有防护措施下或分离器溢出时,如在备餐间放置油污分离器会导致污染问题。因此需置

于备餐间外。同样不能置于食品加工,食品仓库,设备,包装原料的区域。

9.3 Liquid food waste, such as waste cooking oil, that cannot be disposed of into the grease

intercept can be stored in liquid waste containers.

液体食物废渣,如烹饪用废油,不能倒置在油污分离器中,可处理在废水容器中。

9.4 Trade waste storage containers should be:

工业废水储藏容器应该:

9.4.1 made of an impervious material, water tight and pest proof;

密封材料组成,防漏水,防污染物

9.4.2 maintained in a clean condition;

保持清洁

9.4.3 in sufficient numbers to contain all the waste material;

容量大,够放所有的废材料

9.4.4 fitted with a suitably sized funnel for filling containers;

安装一个大小合适的漏斗用于废水容器中

9.4.5 where possible, stored under cover;

如有可能,加盖9.4.6 secured within an enclosure;

四周加防护

9.4.7 stored in an area capable of maintaining any spillages, thus preventing any spillage from

entering the storm water system;

储放在易清洁的地方,防止任何工业废水溢出

9.4.8 supplied with equipment capable of cleaning the enclosure; and

提供清洗围栏的设备

9.4.9 ensuring the enclosure is accessible in the event of a spillage.

如发生溢出,确保围栏能围住溢出水

9.5 In the event of a spillage the waste storage container enclosure must be accessible.

若有溢出,确保围栏能围住溢出水

10. Fixtures, Fittings & Equipment

装置设备

10.1 Fixtures, fittings and equipment must be:

装置设备必须:

10.1.1 adequate for the preparation of safe and suitable food;

为卫生和可口的食物准备足够的设备

10.1.2 fit for their intended use; and

适合用餐场合

10.1.3 must be designed, constructed, located and installed so that:

设计,制造,放置,安装时必须注意:

10.1.3.1 there is no likelihood that they will cause food contamination;

不可能发生食物污染

10.1.3.2 they are able to be easily and effectively cleaned;

易有效清洗干净

10.1.3.3 adjacent floors, walls, ceilings and other surfaces are able to be easily & effectively

cleaned;

靠近的地板,墙面,天花其他表面都易有效清洗干净

10.1.3.4 they do not provide harbourage for pests.

不会有污染物

设计标准修订日期:2009 1 5 21 页 共 42 设计标准修订日期:2009 1 5 22 页 共 42

10.1.4 the food contact surfaces of fixtures, fittings and equipment must be:

设备装置接触食物的表面必须:

10.1.4.1 able to be easily and effectively cleaned and, if necessary, sanitised if there is a

likelihood that they will cause food contamination;

易有效清洗干净,如引起食物污染时,做清洁处理

10.1.4.2 unable to absorb grease, food particles and water if there is a likelihood that they

will cause food contamination; and

会造成引起食物污染,故不易吸油脂,食物颗粒和水

10.1.4.3 made of material that will not contaminate food.

组成的材料不会污染食品

10.1.5 eating and drinking utensils must be able to be easily and effectively cleaned and

sanitised.

餐饮器具必须易有效清洗,消毒

10.2 All equipment and surfaces in food preparation and food storage areas are to be constructed

of approved impervious and durable materials.

所有备餐区或食品仓库内的设备,及表面需用密封且耐用的材料

11. Food Contact Surfaces 与食品接触的表面

11.1 Food contact surfaces should be smooth, free of cracks, chips, crevices, and can be easily

cleaned. Surfaces such as stainless steel and laminex are examples of appropriate surfaces.

平滑,无裂纹,无裂缝,易清洗。不锈钢材料是比较理想的材料。

11.2 Timber is not suitable for contact with ready-to-eat food.

木材不适合接触待吃食物。

12. Equipment 设备

12.1 It is important that equipment etc can be kept clean. Equipment must be designed,

constructed, located and installed so that it can be effectively cleaned.

设备保持干净是十分重要的。以清洗干净为目的来考虑设备的设计,制作,放置位置及安装

12.2 Factors that make equipment easy to clean include:

设备易清洗干净因素包括:

12.2.1 smooth surfaces with rounded edges and no open joints, embossing or other rough

surfaces or joints which can trap dirt;

圆形边缘平滑,没有开口,没有压纹及粗糙表面或污垢设计标准修订日期:2009 1 5 23 页 共 42

12.2.2 nozzles or taps that are easy to dismantle;

易拆卸的喷嘴,龙头

12.2.3 if dismantling is necessary for cleaning, it can be done without special tools;

如清洗可以去除的污垢,不要使用特殊的工具

12.2.4 readily accessible access panels in ducts;

管道中易通过面板的

12.2.5 readily removable grease filters in kitchen extraction hoods;

厨房排油烟罩中采用可移动式油脂过滤器

12.2.6 mounting shelves 25 mm or more from the wall or other surface they are fixed to so that

food cannot lodge at the wall-shelf junction;

由于食物不能直接与墙面连接,故所搭架子必须离开墙面或其他表面至少25mm

12.2.7 either butting equipment so close together that debris cannot fall between or leaving

enough space to reach to clean the sides;

设备放置紧凑,使碎片不能落在两设备之间,或者留出足够空间用于清洗之间区域。

12.2.8 ensuring safety shields are removable;

确保安全防护罩是可移动式

12.2.9 fitting wheels or castors to equipment to enable it to be easily moved, preferably by one

person; and

安装设备移动的轮子,能使之轻松移动,最好是一个人也能移动的。

12.2.10 ensuring service wires, pipes or hoses can be connected (or are flexible and long

enough to enable the equipment to be moved).

确保电线,管道或软管的连接(或柔韧性好,留有足够长度能确保设备移动)

12.3 All shelving must be a minimum height of 30cm off the floor to facilitate cleaning and to

reduce the risk of cross contamination of stored foods.

所有架子必须离开地面至少30cm,便于清洗,同时减少仓库内食品交叉污染

Good example photos of Equipment.

规范设备照片:

设计标准修订日期:2009 1 5 24 页 共 42

13. Coolrooms 冷库

13.1 Coolrooms are to comply with all relevant construction requirements in this guide (e.g. either

effectively sealed to walls and ceilings or placed clear of walls and ceilings to enable easy

cleaning, floors shall be coved up the walls, effective internal lighting etc.)

在此指南中,冷库都按照相关要求。(如有效密封在墙和天花板内,或置于净墙与天花,便

于清洗,地面应与墙面内凹,良好内部照明等)

13.2 Temperature displays, alarms and data loggers fitted to coolrooms will assist with

maintaining and monitoring the temperature of food but are not mandatory. All condenser units in

coolrooms and freezer rooms must be properly drained to sewer.

冷库安装温度显示,报警器和数据测定,这会有助于维修设备,监控食物温度,但不是强制

要求安装的。所有冷库内的冷藏室与冷冻室都需要有排水。

13.3 Storage racks must be corrosion resistant metal (stainless steel only is accepted) and able to

be easily cleaned. Shelving shall be a minimum height of 30cm off the floor and designed to allow

free movement of air around stored foods. All Coolrooms are to be maintained at between 1 ºC to

5 ºC. Racking should be fitted with castors or wheels with brakes components to ensure easy

cleaning and accessibility

储藏架必须使用防腐蚀金属材料(只接受使用不锈钢材料),易清洗。架子底部离地面至少

30cm高,储藏食物四周空气流通。所有冷库温度保持在1-5度之间。架子下安装带制动装置

的轮子,易清洗,便于取食品。

13.4 All doors to walk in coolrooms and walk in freezers are to be self closing and have fitted a

self closer to assist in this process.

所有嵌入式冷库和步入式冰箱的门都有自关闭功能,并安装闭门器帮助此过程。

Good example of self closers to walk in coolrooms and walk in freezer doors.

规范冷库闭门器示例:设计标准修订日期:2009 1 5 25 页 共 42

14. Dry Storage 干货仓库

14.1 All dry food storage must comply with the ceiling, walls, floors, shelving, lighting standards

contained within this document.

所有干货仓库必须按照此指南中提及的天花,墙面,地板,架子,照明的标准建造。

15. Connections for Specific Fixtures, Fittings & Equipment 特定设备的连接

15.1 Fixtures, fittings and equipment that:

设备设施

15.1.1 use water for food handling or other activities and are designed to be connected to a

water supply must be connected to an adequate supply of potable water;

用于清洗食物,处理食物的水,在设计时必须连接在一起,并连接饮用水系统。

15.1.2 are designed to be connected to a sewerage and waste water disposal system and

discharge sewage or waste water must be connected to a sewerage and waste water

disposal system.

设计时,必须把排水,废水处理系统与污水排放系统或废水连接在一起。

15.1.3 automatic equipment that uses water to sanitise utensils or other equipment must only

operate for the purpose of sanitation when the water is at a temperature that will sanitise

the utensils or equipment.

用水消毒的自动设备或其他设备只有在水温达到消毒温度时,设备才会开始运作。

15.2 In the hotel where food is prepared or packed, an area must be set aside purely for the

purpose of washing appliances, utensils and equipment.

酒店内备餐间或打包间,必须留有一区域作为洗涤设备,器具用。

15.3 Proper design is essential to ensure a smooth flow of dishwater that will separate "dirty" and

"clean" items and allow a fast, efficient turnaround.

设计时,需考虑到洗碗水可以自动分成干净的脏的,并能够有效快速的转向。设计标准修订日期:2009 1 5 26 页 共 42

16. Specific Requirements for Fixtures, Fittings and Equipment 设施设备的特定要求

16.1 Refrigerated counters - whether a number of refrigerated cabinets or a frame in one piece. A

continuous top of stainless steel cast or welded in one piece, free of open or rough joints, cracks

and crevices and rough surfaces. Raised edge or lip formed around each opening in the bar top

sufficient to prevent material falling into the food wells.

冷冻台-不论是冷冻台还是框架都是一整片的。用整片连续的不锈钢或焊接,无开孔或粗糙

连接,无裂缝和粗糙表面。在台上部开口边缘有凸起或唇缘,防止材料落入食物区内。

16.2 Counters and bars, food display units, window display and self service display cabinets and

bain-maries - All surfaces shall be smooth, durable, impervious and free from cracks, crevices and

cavities. The underside shall have an impervious finish. Window displays for wet foods, e.g., meat,

fish shall be coved at all intersections.

台和吧台,食物展示柜,窗口展示,和自助服务展示柜,和双重蒸锅-所有表面需平整,耐

用,密封,无裂缝,无孔。下部采用密封饰面。窗口展示湿食物,如肉,鱼在所有交叉处需

内凹。

16.3 Cupboards and Cabinets - The rear face of plywood, hardboard and similar materials used for

backing shall be finished with a smooth, washable surface. No backing shall be provided where

the cupboard abuts a wall but the wall shall be finished with a smooth washable surface.

碗橱和柜子-用于衬背的夹板,硬纸板和类似材料的后部需加工成平整,耐洗表面。若碗橱

邻墙则不需装衬背,但是墙必须加工成平整耐洗表面。

16.4 Doors for Cupboards and Cabinets - Sliding doors shall be hung from the top of the door (if

fitted). Bottom guides or runners shall terminate not less than 25 mm from each end of the door

opening.

碗橱和橱柜的门-滑动门需挂在门的上部(如安装有门)。底部轨道在每边终端最少25mm

处终止。

16.5 Dumb Waiters (food conveyors) - The compartment holding the food must be made of

smooth impervious surfaces, free from crevices and open joints. The walls of the shaft of vertical

conveyors must be made of smooth material, free of crevices and cracks. Access must be provided

for cleaning

聋哑招待员(食品传送员)-放置食品的房间必须是平整密封表面,无裂缝与开口。垂直运

送食品空间的墙必须是光滑材料,无裂缝。通道必须清洁。

17. Sinks 星盆

17.1 A double bowl or triple bowl sink is required to effectively sanitise utensils where potentially

hazardous foods are handled. Where a mechanical dishwasher is supplied a single bowl sink will

suffice, providing that all food contact equipment will fit within the dishwasher.

处理有潜在危害食物时,要求双星星盆或三星星盆可以有效的对食品消毒。供应洗碗机的地

方,只需提供一个单槽星盆即可,并选用所有接触食品的设备都适合的洗碗机。设计标准修订日期:2009 1 5 27 页 共 42

17.2 Dishwashing arrangements using a double bowled sink shall be spacious and of sufficient

size to handle the largest utensils being used. One sink shall be used for washing, the other shall

be used for rinsing and sanitising. Alternatively using a triple bowled sink shall be spacious and of

sufficient size to handle the largest utensils being used. One sink shall be used for washing, the

second sink to be used for rinsing and the third sink to be used for sanitising. Where food handling

involves frequent washing of fruit and vegetables, a separate food preparation sink should be

installed.

双星星盆的洗碗盘的排列需足够大,能容放最大尺寸的器具。一星盆用于洗涤,另一星盆用

于漂洗和消毒。或者可使用三星星盆,需足够大尺寸处理最大的器具.一星盆用于洗涤,第二个

星盆用于漂洗,第三个星盆用于消毒.备餐间洗蔬菜水果处,必须安装分开的专用星盆。

Good example photo of Sinks

规范星盆照片:

18. Commercial dishwashers / glasswashers 洗碗机

18.1Commercial dishwashers need to ensure that the dishwasher is able to thoroughly clean and

sanitise so that infectious diseases are not transmitted. Dishwashers that meet the “US National

Sanitation Foundation Standards NSF 26- 1980 & NSF 3-1996” are considered to meet this

requirement.

要求洗碗机能够彻底洗净或消毒,防止疾病传染。洗碗机需符合美国卫生基金会标准 ,

NSF26-1980 & NSF3-1996可考虑使用

18.2 Dishwashers / glass washers that meet the following criteria can be used:

洗碗机需符合以下标准方可使用:

18.2.1 dishwashers should have properly functioning temperature-activated wash cycle that

require the sensing of a temperature of 60°C to 65°C before the machine advances to the

next step; or

洗碗机需有适当的温度自调节洗涤循环,进行下一步之前温度要求达到至少60-65

氏度

18.2.2 dishwashers should have a properly functioning temperature-activated rinse cycle that

require the sensing of a temperature of 77°C or higher before the machine advances to the

next step; or 设计标准修订日期:2009 1 5 28 页 共 42

洗碗机需有适当的温度自调节漂洗循环, 进行下一步之前温度要求达到至少77摄氏度

18.2.3 where hot water in the dishwasher/glasswasher is used to sanitise, the dishwasher

/glasswasher shall only operate on the sanitise cycle when the water is at sanitising

temperature.

洗碗机中的热水可用于消毒,当水温达到消毒温度时,洗碗机只能运作在消毒状态。

18.3 Brushes are not permitted in glasswashers used for washing and sanitizing or in glasswashers

used solely for sanitizing.

用于清洗消毒或仅仅消毒的洗杯机中都不允许使用刷子。

18.4 Loading, drainage and drying space at sinks

卸货,排水和烘干区都需有星盆

18.4.1 All sinks shall be provided with: -

所有星盆需:

18.4.1.1 Adjacent loading space; and

靠近卸货区

18.4.1.2 Adjacent draining and/or drying space.

靠近排水和烘干区

19. Hand Washing Facilities in Food Areas 食品区域内的洗手设备

19.1 The hotel must have hand washing facilities in every kitchen, bar, egg station and cake shop.

The basin must be available within 5 metres of any area where a food handler handles food. A

wash hand basin is also required to all staff toilets and locker rooms. Sterilising gel is allowed for

existing bars were no wash hand basin has been installed. For new bars a wash hand basin must be

installed.

酒店中,每个厨房,吧台,蛋架和蛋糕处必须有洗手设备。洗手池位于食品区5米内。在所

有的员工厕所,更衣室内也需安装洗手池。若已建有的吧台没有安装洗手池,允许使用免洗

洗手液。对于新安装的吧台必须安装洗手池。

19.2 Hand washing facilities must be:

洗手设备必须:

19.2.1 permanent fixtures;

长久设备

19.2.2 Provided with hot and cold water supplies delivered through a mixer tap;

通过混合龙头供应冷热水

19.2.3 connected to a supply of warm running water to a temperature of 41°C within 1 minute; 连接在供应温水系统上,1分钟之内温度可达到41摄氏度

19.2.4 of a size that allows easy and effective hand washing;

尺寸大小适合方便有效洗手

19.2.5 clearly designated for the sole purpose of washing hands;

设计简单,只作用洗手用即可

19.2.6 unobstructed by equipment, walls, partitions or doorways;

不被设备,墙面,隔断,门阻挡

19.2.7 at bench height, permanently fixed to a wall, supporting frame, or set into a bench top;

安装大约长椅的高度,长久固定在墙面,并备有固定支架

19.2.8 of sufficient distance under the water spout to enable the effective and unobstructed

washing of hands by food handlers under running water;

在水龙头下留有一定距离,确保在活水下充分洗手

19.2.9 not used for any other purpose other than hand washing;

除了洗手不做他用

19.2.10 provided with soap and drying facilities (a towel dispenser that dispenses a single-use

paper) at all basin(s);

所有池边提供肥皂及干手机(擦手纸提供单人用量)

19.2.11 have a sign stating ‘for hand washing only’ and/or an illustration of hands being

washed.

有标识注明洗手专用或有图示表示洗手处

19.3 The new hotels are required to install hands-free taps. The suggested option is knee or foot

operated.

新建酒店要求安装免用手水龙头,建议使用膝盖或脚开关龙头

19.4 In hotels, where food is handled in the servery area, in addition to the kitchen, a wash hand

basin is to be installed in both areas. If food premises are divided into separate food handling areas,

then hand washing facilities must be provided in each area. In areas where space is at a premium,

drawer style wash hand basins are permitted.

酒店若除了厨房,还另有备餐区,在两个地方都需安装洗手池。若备餐区又被隔断成几个,

在每个区域必须都安装洗手池。若地方利用率很高的情况下,建议使用抽屉式洗手池.

Good example photos of Hand Wash Basins

规范洗手池的图例

设计标准修订日期:2009 1 5 29 页 共 42 设计标准修订日期:2009 1 5 30 页 共 42

20. Storage Facilities 仓库

设备

20.1 The hotel must have adequate storage facilities for the storage of items that are likely to be

the source of contamination of food, including chemicals, clothing and personal belongings.

酒店必须有足够的设备来存放可能会污染食品的物品,包括化学品,衣物,个人用品等

20.2 Storage facilities must be located where there is no likelihood of stored items contaminating

food or food contact surfaces.

存储设备必须位于不可能污染食物或不会接触到食物表面的地方

21. Storage of Personal Items 个人物品的存放

21.1 Enclosed cupboards dedicated for the storage of clothing and personal belongings must be

located outside of food preparation, food processing, food storage and utensil washing areas.

个人衣服及个人用品可安放在封闭的橱内。位于备餐间,食品加工间,食品储存间和器具洗

涤区外。

22. Storage of Cleaning Equipment 清洗设备的存放

22.1 A room or a cupboard is to be provided for storing detergents, sanitisers and cleaning

独立水锅炉,

接到洗手池

This is a good

example of a

knee operated

wash hand basin

规范脚踏式洗手

规 范 标 志

洗手

规范洗手池设计标准修订日期:2009 1 5 31 页 共 42

equipment such as mops, brooms and buckets.

提供房间或橱存放清洁剂,清洗用品,消毒用品,如拖把,扫帚,桶。

22.2 If chemicals are in unopened, sealed containers and do not emit odours then a part of a

storage area for packaged dry goods can be used. Opened containers should be stored separately

from food and food equipment.

如化学用品没有打开过,且是密封容器,不会散发气味,可与包装干货一起存放。但是使用

过的容器,需和食品及食品设备分开存放

Good example photo of Storage of Cleaning Equipment

规范清洁设备存放图示:

23. Storage of Garbage & Recyclable Matter 垃圾存放

23.1 Provision shall be made for storage of garbage containers, containers for recyclable material

and compacters in an external area of the premises or in a room specifically for that purpose.

在餐饮以外区域或一专门空间,提供仓库用于放置垃圾箱,回收材料的容器的地方.

23.2 External areas used for storage of putrescible material - Ground areas where garbage

containers holding putrescible material and containers used for storage of putrescible recyclable

material and recyclable oil are stored shall be: -

外部区域用于存放易腐烂材料-地上储放装有易腐烂材料的垃圾箱和易腐烂可回收材料,

回收油

23.2.1 Provided with a hose tap connected to the water supply;

提供连接水系统的龙头软管

23.2.2 Paved with impervious material; and

铺设密封材料

23.2.3 Graded and drained to a waste disposal system.

排放到废水处理系统

23.3 Rooms where garbage and garbage bins are stored (including refrigerated garbage rooms)

垃圾与垃圾箱储放的地方(包括冷冻垃圾房)

23.3.1 The floor of garbage rooms shall be: -

垃圾房地板需设计标准修订日期:2009 1 5 32 页 共 42

23.3.1.1 Impervious;

密封

23.3.1.2 Coved at the intersection with the walls with coving integral to the floor; and

墙交接处,整片地板内凹

23.3.1.3 Graded and drained to a floor waste gully connected to the sewerage system and

traps (where required) of the premises.

根据等级排放到下水口,下水口连接排污系统和餐饮地漏(如有必要)

23.3.2 Walls shall be finished with a smooth, impervious surface.

墙壁需加工成光滑,密封表面

23.3.3 The garbage storage room shall be: -

垃圾房需

23.3.3.1 Ventilated;

通风

23.3.3.2 Proofed against pests; and

无虫害

23.3.3.3 Provided with a hose tap connected to the water supply.

提供连接水系统的龙头软管

24. Garbage containers 垃圾箱

24.1Bins, hoppers and other containers used for storing garbage or recyclable material shall be:

用于存放垃圾或回收品的容器应该:

24.1.1 constructed of impervious material such as metal or plastic; and

密封材料如金属,塑料等

24.1.2 have tight fitting lids or be kept inside pest-proofed areas of the premises.

有大小适合的盖子,或保证内部无有害物

24.2 Bins that cannot be lifted for draining after cleaning shall have drainage bungs at the base.

清洁后的垃圾箱内垃圾不得直接倒与下水道内,以免下水道底部堵塞。

24.3 Containers for recyclable material:

回收箱

24.3.1Containers for clean, dry, recyclable material may be constructed of materials such as 设计标准修订日期:2009 1 5 33 页 共 42

reinforced polythene material, wire mesh or similar material.

存放干净的,干燥的回收材料容器可用聚乙烯,铁丝网或类似的材料制成。

24.3.2 Containers for any other recyclable material (e.g., putrescible material and oil) shall meet

the requirements for garbage containers.

回收其他材料的容器(如易腐烂材料或油)需符合垃圾箱的要求。

25. Vermin & Insect Protection 害虫

,,

,昆虫防护

昆虫防护

25.1 The design and construction of food premises must, to the extent that is practicable:

设计建造食品区,应考虑:

25.1.1 exclude dirt, dust, fumes, smoke and other contaminants;

去除泥土,灰尘,油烟,及其他污染物

25.1.2 not permit the entry of pests; and

不允许有害物进入

25.1.3 not provide harbourage for pests.

不提供任何滋生害虫

25.2 All hotels shall be constructed and maintained to exclude and prevent the harbouring of flies,

other insects, rodents, vermin and birds.

酒店应定期杀虫,避免有害物,昆虫及鸟类

25.3 The types of pest-proofing measures include:-

防止各类虫害的措施有:

25.3.1 Installing fly screen doors or self-closing doors

安装防蝇门帘或自动关闭门

25.3.2 Installing mesh screens at window openings or alternatively ensuring all openable

windows are permanently sealed or secured. All external doors are to be tight fitting with

no gaps between the underside of the door and the floor. Brush strips or rubber strips can

be fitted to remove any ingress point for pests;

打开的窗上安装网孔幕,或所有开启的窗永久性密封.所有外门的下部需紧贴地板,

缝隙.毛刷条或橡皮条可安装在入口点,防止虫害.

25.3.3 Ensuring that drains, grease traps and ventilation pipes are sealed

确保排水,油污分离器,通风管都是密封的

25.3.4 Sealing openings where pipes pass through external walls

管道通过外墙时,做好密封25.3.5 Installing appropriate flashing to the base of doors

门底部安装防水板

25.4 Air curtains, if used, are to cover the entire face of the doorway or opening and should have a

velocity of not less than 300 metres per minute, measured at 1 metre from the floor.

如使用风幕帘,需要覆盖到门的整个区域,同时在高地面1米处,速率不低于每分钟300米。

25.5 Roller doors and automatic doors should be arranged so that air curtains come into operation

immediately after the door begins to open.

需安装卷帘门或自动门,使门开始打开时,风幕帘就开始工作

25.6 Where electric insecticutors are used, care should be taken to install them in a suitable area,

not located directly over food preparation working areas and away from any exposed food. No

insecticutor shall be within 3 metres of any open foods, equipment, wash hand basins, sinks,

packaging or containers. They are not to be installed in the loading dock, where flying insects may

be attracted from outside areas. All electric insecticutor lights MUST be shatterproof. A maximum

of one (1) electric insecticutor can be installed within any one (1) kitchen.

使用电子捕虫器时,注意安装在适当的地方,不能直接置于备餐间区域,并远离在外的食物

区。在任何开放式食物区,设备区,洗手池,星盆,货物包装区或容器3米内不允许安装捕虫器。

同时不能安装在收货平台。所有电子捕虫器灯必须为防爆型.任何厨房最多安装1个电子捕虫

.

Good example photos of Vermin & Insect Protection

规范防虫害图示:

挂 壁 式

电 子 灭

蝇灯

规范苍蝇闭门

规范风幕帘

设计标准修订日期:2009 1 5 34 页 共 42 设计标准修订日期:2009 1 5 35 页 共 42

26. Toilet Facilities 卫生

间设备

26.1 The hotel must ensure that adequate toilets are available for the use of food handlers working

for the food business. Where toilets are provided on the food premises, toilet cubicles shall be:

酒店必须有足够为备餐厨师准备的卫生间。餐饮业设计备餐区内的卫生间,应包括

26.1.1 separated from areas where open food is handled, displayed or stored by an intervening

ventilated space fitted with (air lock) self-closing doors; or

通过安装有(气塞)自动关闭门的通风区域来隔开卫生间与开放式食品区,展示台,仓库

26.1.2 provided with self-closing doors and mechanical exhaust system that operate when the

sanitary compartment is in use and for at least 30 s after the cubicle is vacated.

在卫生间小间使用中或在用完后30秒内,自动关门,机械排风系统都会运行。

26.2 All toilets must have:

所有卫生间必须有:

26.2.1 a suitable number of cubicles, including urinals in male toilets

适当数量的小间,男卫生间要有适当数量的小便池

26.2.2 wash hand basins with hot water measured at 41°C within 1 minute

洗手池的热水在1分钟内达到41摄氏度

26.2.3 adequate hand drying facilities and rubbish bins

有充足的烘手器及垃圾箱

26.2.4 adequate supply of soap

供应香皂

26.2.5 signage stating “now wash your hands”

标识现在洗你的手

26.2.6 adequate lighting; and

充足的照明

26.2.7 adequate mechanical or natural ventilation;

充足的机械或自然通风

26.2.8 self closing doors if opening on to a food preparation area

如门是通往餐饮区域的,门需自动关闭

26.2.9 a mechanical exhaust system that operates when the sanitary compartment is in use and for

at least 30 s after the cubicle is vacated.

在卫生间小间使用中或在用完后30秒内,机械排风系统都会运行。设计标准修订日期:2009 1 5 36 页 共 42

26.3 Access to toilets

通往厕所通道

Toilets intended for public and/or customer use shall not be accessed through areas where open

food is handled, displayed or stored (other than customer areas such as dining areas).

客用卫生间不能通往备餐区,展示区或仓库(除了客区以外的区域,如就餐区)

27. Cleaning chemicals and similar materials. 清洗化学品和类似材料

27.1 Facilities for storing cleaning chemicals, cleaning equipment, pest control chemicals and

equipment shall be: -

用于存放清洗化学药品,清洗设备,防虫化学品和设备的设施需:

27.1.1 A room designated for that use; or

指定区域存放

27.1.2 Enclosed cupboards dedicated for that use, located away from food preparation, food

storage and display areas and not able to contaminate personal effects/clothing.

有专用橱柜,远离备餐区,食品仓库,和展示区,使之不会污染个人物品,衣物

28. Office Materials 办公室用品

28.1 Facilities for storing paperwork and other materials associated with the administration of the

business shall be: -

存放档案及酒店经营相关材料的设施需:

28.1.1 A room designated for office use; or

指定区域放置办公室用品

28.1.2 Enclosed cupboards, drawers or similar sealed storage dedicated for that use.

有专门的橱柜,抽屉或类似密封储藏库

29. Sneeze Guards 喷嚏防护

29.1 To assist Starwood Asia Pacific Hotels & Resorts Pte Ltd properties in the design and

installation of sneeze guards, the following information is provided as a guideline ONLY. Sneeze

guards are only required in countries that require this type of installation by food safety law. This

would include both Australia and New Zealand only. All food on open display shall be effectively

shielded so as to intercept a direct line between the customer’s mouth and the food.

为了协助喜达屋集团亚太地区餐饮业设计和喷嚏防护罩的安装,提供以下指南仅供参考。喷

嚏防护罩仅在食品安全法中要求安装的国家安装.仅包括澳大利亚和新西兰.为了避免食物与

个人嘴直接接触,所有开放式的食物应有遮盖物。 设计标准修订日期:2009 1 5 37 页 共 42

29.2 Design and construction of food protective devices (Sneeze Guards) should be based on the

following:

食物防护设施(喷嚏防护)的设计与建造应考虑:

29.2.1. Location

位置

Guards shall be mounted so as to intercept a direct line between the customer's mouth and the

food display area on all sides of the display. The vertical distance from the average

customer's mouth to the floor shall be considered to be 4 feet 6 inches (122cm) to 5 feet

(152cm) for public eating establishments.

为了避免客人嘴与食品区域的有直接接触,需有必要的防护措施。在公共饮食场所,客

人的嘴离开地板垂直距离平均为4英尺6英寸(122厘米)到5英尺(152厘米)。

29.2.2. Clearances

清洗

Serving openings for food below sneeze guards shall be no greater than 14 inches (35.5cm) in

height. Certain types of sneeze guards may necessitate a narrower opening.

食品服务窗口低于喷嚏防护罩最多14英寸高(35.5厘米)。某些喷嚏防护罩需狭窄开口。

Self-Service open food displays shall be so designed and constructed that no food containers

are located more than 22 inches (56cm) from the outer-most edge of an open side. Buffets

which are self-service from either side shall have the center line of the display area no more

than 22 (horizontal) inches (56cm) from the outer-most edges on either side.

自助式开放式餐台设计时应考虑从餐台最远的边缘不超过22英寸(56厘米)处不放置食

品容器。两边的自助餐具摆放应以餐台的中心线为基准,餐具离餐台最远边缘处水平距

离不超过22英寸(56厘米)。

29.2.3. Construction

建造

Guards are to be fabricated of easily-cleanable, non-toxic materials and so constructed and

installed as to withstand normal wear and to be easily cleanable. Food and splash contact

surfaces shall be smooth and of an easily cleanable and corrosion-resistant material such as

stainless steel, glass or Plexiglas. Exposed nuts, bolts, or screws should be eliminated and all

joints sealed with an approved sealer.

防滑罩应建造成易清洗,无毒材料,同时建造安装成耐磨损,易清洗。食品与餐具接触

表面应光滑,易清洗,防腐蚀的材料,如不锈钢,玻璃或树脂玻璃等。去除所有暴露的

螺栓,螺母,隐蔽所有接头。

Sneeze guard specification summary

喷嚏防护罩规格Ht: 23.5" Max. 最高高度23.5”

Front angle: 12" @ 45 degrees 正面角度:12” 45

Top: 12" 顶部:12”

Bottom opening: 14" 底部开口:14”

Mounting flange: 2" diameter welded to base 边缘:2”直径焊接到边缘

Tubing: 1" diameter stainless 管道系统:1”直径不锈材料

Glass clip: Holds 3/8" or 1/4" glass with nylon tip 玻璃夹:夹住3/8”1/4”玻璃

Bends: 1.5" centerline CNC bend (no kinks or ripples) 弯曲度:1.5”中心线

Good example photos of Sneeze Guards

规范喷嚏防护罩示例:

设计标准修订日期:2009 1 5 38 页 共 42 设计标准修订日期:2009 1 5 39 页 共 42

2009 Starwood Hotels & Resorts Asia Pacific Pte Ltd

Guidelines for Food Premises Design and Equipment

QUICK REFERENCE GUIDE

2009喜达屋集团亚太区

餐饮设计及设备的指导说明

快速指南

1. PLANS AND SPECIFICATIONS 规划

Prior to undertaking proposed works on food premises or on existing food premises, approval in

most countries is usually required. EHC can assess these plans for your hotel before work

commences to ensure compliance with the applicable standard for Starwood Hotels & Resorts

Pte Ltd Asia Pacific Division.

在规划餐饮业或已有餐饮业所需工作前,必须得到多数国家的承认。环境健康顾问公司

EHC)可在开始工作前,为酒店评定此些规划,确保与喜达屋亚太区管理集团标准一致。

2. GENERAL REQUIREMENTS 要求

Design and construction of food premises must be appropriate for the intended activities and

adequate space provided for such activities to be conducted. The premises must be structurally

sound and in a good state of repair throughout. All premises must be designated so as no area

where food is prepared or stored is so overcrowded with fixtures or equipment that it would prove

difficult to maintain in a clean state.

餐饮部分的设计和建造必须适合活动和活动所要求的场地空间。结构坚固,有良好的维修环

境。如无备餐区或仓库中家具设备太拥挤等造成维保困难,设计时需指定分配所有的区域。

3. FLOORS, WALLS & CEILINGS 地板

,,

,墙面

墙面

,,

,天花

天花

Floors – Easily cleaned, non-absorbent and laid so as to prevent harbourage of pests and water

ponding.

地板 - 易清洗,无吸收性,避免有害物与水塘

Floor Wastes – If hosed or washed down, floors must be graded and drain to a floor waste

drainage system.

地板下水- 如用龙头冲洗地板时,地板下水必须分类,同时排水至地板下水系统

Coving – Smooth, continuous, impervious surface, joined at junctions of floor & wall. Minimum

radius of 25mm

踢脚线 - 平滑,连续,表面不透水,连接地板和墙面,最小半径为25mm

Walls – Impervious, easy to clean material such as ceramic tiling, or stainless steel.

墙面 - 密封,易清洗的材料如瓷砖,不锈钢

This document is to be read in conjunction with the guidelines for food premises design

equipment for detailed information

此指南结合餐饮设计详细说明一起阅读设计标准修订日期:2009 1 5 40 页 共 42

Ceilings – Plasterboard or the like, painted with impervious washable paint. Stippled, rough

plaster, acoustic tiles and drop-in panels are unsuitable. Junction between walls and ceilings must

be tightly fitted.

天花 - 石膏板或类似材料,用密封耐洗涂料粉刷。不适合采用点刻花纹,粗糙石膏,吸声

瓦,嵌入式面板。墙面与天花连接处需紧密。

4. VENTILATION 通风

Requirement: Sufficient natural or mechanical ventilation. Mechanical exhaust systems for

cooking equipment. Adequate make-up air, drawn from outside by the exhaust system. Air

temperatures of 20-25 ºC in kitchens where cooking is undertaken. Air temperatures of cold larder,

butchery rooms etc, should be approximately 15 ºc.

要求:充足的自然通风或机械通风。烹饪设备备有机械排风系统。通过排风系统,从外界吸

入充足的新风。厨房烹饪间的温度在2025度。冷藏间,肉房的温度大约在15摄氏度

5. LIGHTING 照明

Requirement: Provision of sufficient natural or artificial light for the activities conducted on the

food premises. Where natural lighting is provided, lighting levels shall be equivalent to artificial

lighting. All lights are to be diffused or fitted with shatterproof tubes. This applies to receival

areas, storage of food areas and preparation of food areas.

要求:提供充足的自然照明或人工照明。自然照明的地方需和人工照明的地方亮度一致。所

有的灯光应选用散光型,防爆型灯管。此适用于收货处,仓库,食品区,备餐区。

6. WATER SUPPLY 供水

Requirement: Adequate supply of water under pressure to facilitate cleaning. Water must be safe

for drinking (potable), cleaning and sanitising processes. Warm water (hot water to reach 41 ºC

within 1 minute) for hand washing and an equipment washing temperature of 77 ºC.

要求:供应充足有一定压力的水来做清洁。适于饮用,清洗,消毒处理。用温水(热水在1

分钟内达到41度)洗手,清洗设备的水温达77度。

7. SEWAGE & WASTE DISPOSAL 污水废水处理

Requirement: Effective disposal of all sewage and waste water. Constructed and located so that

there is no likelihood of food contamination.

要求:有效处理所有废水污水。避免食品污染

8. GREASE INTERCEPTORS/ARRESTORS 油污分离器

Requirement: Located outside of food preparation areas or where equipment or packaging

materials are handled or stored. Liquid waste that cannot be disposed of into a grease interceptor

can be stored in liquid waste containers and secured within an accessible enclosure.

要求:位于食品加工,食品仓库,设备,包装原料的区域外。废水不能处理到油污分离器内,

可储放在废水容器内,并有围栏围住.

9. FIXTURES, FITTINGS & EQUIPMENT 装置设备

Requirement: Fittings, fittings & equipment, adequate for their intended use and the preparation of 设计标准修订日期:2009 1 5 41 页 共 42

safe food. Constructed of approved, impervious and durable materials.

要求:适当使用安全食品备餐用装置设备。经批准的建造,密封性好,耐用的材料。

10. FOOD CONTACT SURFACES 与食

品接触的表面

Requirement: Smooth, free of cracks, chips, crevices, and easily cleaned. Stainless steel and

laminex are examples of appropriate surfaces.

要求:平滑,无裂纹,无裂缝,易清洗。不锈钢材料是比较理想的材料。

11. EQUIPMENT 设备

Requirement: Designed, constructed, located and installed so that it can be effectively cleaned.

要求:以清洗干净为目的来考虑设备的设计,制作,放置位置及安装

12. COOLROOMS 冷库

Requirement: Easily cleaned non corrosive metal storage racks. Condenser to drain to sewer.

Effectively sealed to walls and ceilings or placed clear for easy cleaning. Temperature maintained

at 5 ºC or below.

要求:易清洗,无腐蚀生锈的金属层架。冷凝器接至下水管道。放置在墙与天花的阴角处,

或便于清洗处。温度保持在5度或更低。

13. CONNECTIONS FOR SPECIFIC FIXTURES & EQUIPMENT 特定设备的连接

Requirement: Connection to adequate supply of potable water. Waste water connection to sewer.

Automatic equipment using water to sanitise utensils etc must only operate for the purpose of

sanitation when the water is at a temperature that will sanitise the utensils or equipment.

要求:饮用水的水系统连接。废水连接下水道。自动消毒器具的设备只有在水温达到消毒温

度时,设备才会开始运作。

14. SINKS & DISHWASHERS 星盆和洗碗机

Requirement: Double bowl or triple bowl sink for sanitising utensils. A single bowl sink if

mechanical dishwasher is supplied. A minimum wash cycle temperature of 60°C and rinse cycle

temperature of 77°C

要求:用于清洗器具的双星星盆或三星星盆。如供应洗碗机,只需使用单星星盆。洗涤水温

最低在60度,漂洗温度在77

15. HAND WASHING FACILITIES IN FOOD AREAS 食品区内的洗手设备

Requirement: Hand washing facilities must be available within 5 metres of any food handling area

and supplied with warm running water (hot water to reach 43 ºC within 1 minute) through a

mixing tap in staff toilets and locker rooms and in every kitchen, bar, egg station and cake shop.

要求:洗手机必须位于备餐区5米内,并通过冷热水一体龙头供应温活水(热水在1分钟内达

43度),安装在员工更衣室,厕所,任何一厨房,吧台,蛋架及蛋糕处。

16. STORAGE FACILITIES 储存设备

Requirement: adequate storage facilities for items that are a likely source of contamination of food,

such as chemicals, clothing and personal belongings. Storage facilities must be located where

there is no likelihood of stored items contaminating food or food contact surfaces. 设计标准修订日期:2009 1 5 42 页 共 42

要求:储存设备用于存放可能会污染食品的来源物,如化学药品,衣服和个人用品。储存设

备必须位于不可能污染食品或接触食品表面的地方。

17. STORAGE OF PERSONAL ITEMS 个人物品的存放

Requirement: Enclosed cupboards dedicated for the storage of clothing and personal belongings

must be located outside of food preparation, food processing, food storage and utensil washing

areas.

要求:个人衣服及个人用品可安放在封闭的橱内。位于备餐间,食品加工间,食品储存间和

器具洗涤区外。

18. STORAGE OF CLEANING EQUIPMENT 清洗设备的存放

Requirement: A room or cupboard is to be provided for storing detergents, sanitisers and cleaning

equipment such as mops, brooms and buckets. Opened containers should be stored separately

from food and food equipment.

要求:提供房间或橱存放清洁剂,清洗用品,消毒用品,如拖把,扫帚,桶。打开使用过的

容器应与食品设备分开存放

19. STORAGE OF GARBAGE & RECYCLABLE MATTER 垃圾的存放

Requirement: Adequate bins, hoppers or the like, for the storage of garbage and recyclable matter.

Bins that cannot be lifted for draining after cleaning shall have drainage bungs at their base. It is

recommended that bin stores are refrigerated to a temperature of approximately 10-15°C

要求:垃圾箱用于存放垃圾,回收品。清洁后的垃圾箱内垃圾不得直接倒与下水道内,以免

下水道底部堵塞。建议垃圾箱储放在10-15度的环境。

20. VERMIN & INSECT PROTECTION 害虫

、、

、昆虫的防护

昆虫的防护

Requirement: Hotels shall be constructed and maintained to exclude and prevent the harbourage of

flies, other insects, rodents, vermin and birds.

要求:酒店应定期杀虫,避免有害物,昆虫及鸟类

21. TOILET FACILITIES 卫生间的设施

Requirement: Availability of adequate toilets for the use of food handlers working for the food

business and separated from areas where open food is handled, displayed or stored.

要求:酒店必须有足够为备餐厨师准备的卫生间。需与开放式食物处理,展示台和仓库分开。

22. SNEEZE GUARDS 喷嚏防护

Requirement: Design and construction of food protective devices should be based on location,

clearances and construction.

要求:食品防护设备的设计,建造应考虑到位置,清洁等。

 

厨房设计顾问