五星级酒店厨房SOP

《五星级酒店厨房SOP》由会员分享，可在线阅读，更多相关《五星级酒店厨房SOP（47页珍藏版）》请在装配图网上搜索。

1、Standard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE: All Kitchen Associates职位： 全体厨房员工TASK NO: 任务序列号： SP-FB-WB-0001TASK: Attending Dept. Orientation任务： 参加部门的入职培训EQUIPMENT REQUIRED: 所需设备： WHAT TO DO行动HOW TO DO IT步骤REASON原因Standard:All newly Hired and transferred Food Prep associ

2、ates will attend and complete a 1 - 5 day structured department orientation prior to commencing work in the department, conducted by a designated department trainer所有新到的和后调的厨师都在上岗之前，必须参加并完成1-5天的部门入职培训，由部门指定的培训者对员工进行培训。Procedures:On successful completion of the 2 - day hotel orientation, a prepared d

3、epartmental orientation will be conducted ensuring thorough knowledge and familiarization of the department and other work units with whom the associates will be working with. 在完成2天的酒店入职培训之后，再准备进行部门的入职培训。确保彻底了解并且熟悉本部门，其他分部门以及与自己工作的同事。1. All associates must attend department orientation. 所有的员工都必须参加本部

4、门的入职培训。2. Associates must not be allowed to start his/her work unless they completed all the sessions of the Hotel orientation and departmental orientation. 所有员工必须在结束酒店与部门的入职培训之后，方可上岗。3. Department head and/or Sous Chefs will conduct the Department orientation by following the attached outline. 部门主管

5、或者厨师长将根据培训大纲对本部门进行入职培训。4. Trainers must be prepared to teach at all times. 培训者提前准备好所有的培训材料。5. Be punctual in your attendance. 必须准时参加入职培训。All newly Hired and transferred Food Prep associates will attend and complete a 1 - 5 day structured department orientation prior to commencing work in the departm

6、ent, conducted by a designated department trainer所有新到的和后调的厨师都在上岗之前，必须参加并完成1-5天的部门入职培训，由部门指定的培训者对员工进行培训。PREPARED BY: david zhang 制订者： APPROVED BY: 批准者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE: All Kitchen Associates职位

7、： 全体厨房员工TASK NO: 任务序列号： SP-FB-WB-0002TASK: Adhering to Hygiene and Sanitation Standards任务： 坚持保健法和卫生防疫的标准EQUIPMENT REQUIRED: 所需设备： WHAT TO DO行动HOW TO DO IT步骤REASON原因Standard:All kitchen will associates conduct themselves and abide by safe, sanitary and hygienic practices at all times to所有的厨房员工在工作时间内必

8、需遵守安全，卫生防疫及卫生的规定。Ensure that and work areas will be maintained hygienically clean and sanitary保证工作区域卫生的干净和清洁的环境卫生Ensure that all guests and hotel staff will be protected from any bacterial contamination and contracting any disease at all times证所有的客人和酒店的员工无论在任何时间里都不备细菌和病菌传染Procedures:In the process o

9、f cleaning, ensure that all surfaces not only look clean, but also are also hygienically clean - free from dirt, oil and debris. 在清洁过程中，我们必须保证不能只是看上去表面干净，还要清除污垢，油渍和残留物。Germs can multiply at a rapid rate, and infection from people is a critical problem. Ensure the following steps are followed to halt

10、 that multiplication.细菌的繁殖能力很强，并会传染给人是个危险的问题。我们必须保证我们要按照下列步骤去制止细菌的繁殖。USE DISINFECTANT - to halt the spread of germs. 使用洗涤剂来制止细菌的传播。USE BOILING WATER AND DETERGENT - to stop infectious organisms. 使用沸煮的方法或洗涤剂来防止易传染的生物。All cleaning products are of industrial strength and have been tested to pass set st

11、andards of effectiveness and should be used at all times. 在工作其间所有的清洁成果都必须达到并通过卫生防疫的检查。All kitchen will associates conduct themselves and abide by safe, sanitary and hygienic practices at all times to所有的厨房员工在工作时间内必需遵守安全，卫生防疫及卫生的规定。PREPARED BY: david zhang 制订者： APPROVED BY: 批准者：DESIGNATIONSIGNATURE/DA

12、TEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE: All Kitchen Associates职位： 全体厨房员工TASK NO: 任务序列号： SP-FB-WB-0003TASK: Understanding Blood Borne pathogens任务： 了解血液细菌EQUIPMENT REQUIRED: 所需设备： WHAT TO DO行动HOW TO DO IT步骤REASON原因Standard:All Kitchen Asso

13、ciates will take precautions to protect themselves and associates against Blood Borne Pathogens or BBP Special training will be conducted and care will be exercised to handle certain foods that carry pathogens.所有厨房人员必须要预防和保护他们(她们)自己和同事不要被血液细菌感染或BBP(细菌，病毒，和微生物在人的血液中流动或身体其它的分泌液)感染如果你加工有可能传染病菌的食物时必需要经过

14、特殊的培训和必要的训炼才可以操作。Procedures:(Bacteria, Viruses, and other micro-organisms that are carried in a persons blood stream and other body fluids), cause serious diseases such as Hepatitis A, Hepatitis B, HIV, and other infections. (细菌，病毒，及其它的细菌引起的微生物被传染到人体的血液当中或身体的其它不安定的部分) ，这样会引起严重的疾病例如甲型肝炎，乙型肝炎，HIV，及其它传

15、染病。1. All food handlers MUST be inoculated appropriately against BBP所有食品操作必须作BBP预防注射。2. Cover all cuts, scrapes, rashes, other open wounds, with the proper bandage affected part of the body does not come anywhere in contact with the food. 使用专业绷带包扎好任何切伤，擦伤，划伤，及其他创伤，受伤的地方无论哪里都不能接触食物。3. Handle sharp ob

16、jects like needles, knives, etc with care. 操作锐利的厨具如用针缝食物，刀，等等一定要小心。4. Eating, drinking, smoking, and handling contact lenses, applying cosmetics applying lib balm only in areas safe from the presence of BBP. 吃东西、喝东西、吸烟，和摘带眼镜，涂化妆品一定要在安全的地方。5. Wash hands and skin immediately after contact with contami

17、nated body fluids or objects and report this incidents to security在接触身体的分泌液后一定要马上清洗手和皮肤6. Use the appropriate safety equipment such as gloves, masks, and aprons. 使用适当的安全工具例如一次性卫生手套，口罩和围裙。7. Inform your supervisor if you feel that you experience ANY suspected strange symptoms of illnesses如果你平经验感觉身体有任

18、何不适时必须要通知你的厨师长。8. Report any contaminated areas to security or duty manager发现任何污染区必须报告给保安或当班经理。All Kitchen Associates will take precautions to protect themselves and associates against Blood Borne Pathogens or BBP Special training will be conducted and care will be exercised to handle certain foods

19、that carry pathogens.所有厨房人员必须要预防和保护他们(她们)自己和同事不要被血液细菌感染或BBP(细菌，病毒，和微生物在人的血液中流动或身体其它的分泌液)感染如果你加工有可能传染病菌的食物时必需要经过特殊的培训和必要的训炼才可以操作。PREPARED BY: david zhang 制订者： APPROVED BY: 批准者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE:

20、 All Kitchen Associates职位： 全体厨房员工TASK NO: 任务序列号： SP-FB-WB-0004TASK: Personal & Food Hygiene任务： 个人卫生和食品卫生EQUIPMENT REQUIRED: 所需设备： WHAT TO DO行动Personal Hygiene and Cleanliness:REASON原因Standard:All Kitchen associates will comply with the Food and Hygiene laws, to make sure that the food is safe fo

21、r human consumption. 在厨房里你所接触和使用的任何东西都必须是卫生的和符合食品卫生法，并保证消费者的食物是安全的。Before handling any food items, all Kitchen associates will attend and successfully complete the Departmental Training sessions on在你操作任何食品之前，所有的厨房员工必须参加并顺利完成部门的培训Personal Hygiene个人卫生Food Hygiene食品卫生All Items that are handled, touched

22、, used and served must be of the highest standards of Hygiene and sanitation你所触摸的任何使用和服务的食品必需符合卫生及防疫。The following Guidelines MUST be strictly adhered to.必须严格遵守下列规定Procedures:All kitchen associates will practice the following guidelines onPersonal Hygiene and Cleanliness:所有的厨房员工的个人卫生必需按照下列各项规定去执行：Ki

23、tchen associates will 厨房员工将Shower or bathe daily. 每天要淋浴或洗澡。Wash or Shampoo hair everyday每天要冲洗或使用香波洗头发。Use anti perspirant and deodorant使用香水或除臭剂。Brush teeth, especially after eating heavily flavoured foods like garlic坚持刷牙，特别是吃了有异味的食物如蒜。Keep uniforms clean at work and change daily工作时必须保持工作服干净并坚持每天更换。N

24、ot wear any jewellery, bangles, earrings, watches etc while at work当班时禁止佩带珠宝，包括手镯、脚链，耳环，手表等等。Keep your hair clean and tied back for women, 保持你的头发干净，女孩子要把头发盘起来。Short and close cut for men Shave daily if needed, no stubble or facial hair permitted如有必要每天必须修剪你的胡子或刮掉胡子，不允许把头发剪的短短或颜上颜色。MUST NOT SPIT IN AN

25、Y AREAS IN THE KITCHEN, INCLUDING GARBAGE BINS禁止在厨房里任何地方随地吐痰，包括往垃圾筒里吐痰。Use plenty of soap and hot water to wash hands frequently especially经常使用多一些肥皂和热水去洗你的手特别是。Ø Before going on duty工作之前Ø After sneezing or coughing, blowing nose, touching any soiled items, after break, smoking cigarette, u

26、sing the bathroom打喷嚏或咳嗽，挖鼻孔，触摸过任何污物之后，休息，吸烟，使用卫生间之后Ø After eating or drinking吃东西和喝东西Ø Touching parts of the body especially eyes, nose, mouth.揉眼镜，鼻子，嘴或身体的其它部位Ø Using tissue or handkerchief使用织物或手帕Ø Handling raw foods or unwashed fruit or vegetables加工生的食物或不干净的水果和蔬菜Ø Taking out

27、 trash倒垃圾Ø After touching unclean items like Money, soiled dishes, linen, Chemicals, Detergent在触摸不洁东西之后例如钱，弄脏的菜，亚麻制品，化学药品，洗涤剂。Food Hygiene and Sanitation食品卫生和防疫1. Complete the Food hygiene course as stipulated by Department head按照部门经理的规定完成食品卫生的培训课程。2. Stay at home when you are sick如果你生病要呆在家里。3.

28、 Cover cuts, burns, sores and abrasions with a tight dry antiseptic bandage使用干的带杀菌剂的绷带包注你的伤口如刀伤，烫伤，擦伤处4. Do not allow food to come into contact with the injured part, wear gloves if needed or finger stalls严禁食品与受伤的部位接触，如有必要需手套或使用手直接接触菜品食需要带手套。5. Do not touch, scratch, or pick face or nose or other pa

29、rts of the body- especially in guest contact areas, use the locker room for such bodily functions and - wash hands after禁止用手搔痒，触摸面部，挖鼻孔，或身体的其它部位特别是在客人面前，以上这些动作只能在卫生间或更衣室进行，并且事后要洗手。6. Keep raw food away from cooked or ready to eat foods在你调配食品时生的食品和熟的食品要放开或马上吃的食品。7. Keep food away from all chemicals保证

30、食品远离化学药品。8. Hold Refrigerated and Frozen foods out of the Freezer only for as short a time as possible从保鲜冰箱和冷冻冰箱拿出的食物不能在外面放的时间太长。9. DO NOT SPIT IN ANY AREAS IN THE KITCHEN, INCLUDING GARBAGE BINS禁止在厨房里任何地方随地吐痰，包括往垃圾筒里吐痰。10. Wash all raw fruits and vegetables. 洗涤所有的水果和蔬菜。11. Cover foods at all possib

31、le times during and after preparation. 在工作的时候食品要盖好及准备工作结束之后也要盖好。12. Never plate food that has fallen or touched floor or other unsanitary areas. 绝对不能把作好的菜跌落、放在地上或放在其它不卫生的地方13. Always use tongs, or scoops when necessary, wear gloves where needed必须使用夹子，或勺拿食品，或有些食品需要用手时要带手套14. Use appropriate safety eq

32、uipment like gloves, face masks, and eye protection aprons, when needed当你需要的时候，使用合适的安全工具例如一次性手套，口罩，防护眼镜及围裙。15. Hold foods at correct temperatures as per guidelines根据规定保证食品在适当的温度。16. Wipe up spills promptly 马上擦掉洒的东西。17. Clean and Sanitize equipment, utensils, after each changed use, which includes, k

33、nives, cutting boards, etc. 每次更换使用之后要清洁和消毒设备，器具，包括刀具，砧板，等等。18. Use FIFO method for storing food (First In First Out)使用先进先出的方法储存食物。19. Always store food in Food grade containers and food wrap储存食物时要把食物放在相应的容器内或包裹好。20. Always date and label food leftovers储存剩余食品必须要贴上标签并写上日期。21. Store Raw or Thawing meat

34、s on the lowest possible Refrigerator shelves储存生的或解冻肉类一定要放在冰箱的最低层。22. Do not refreeze foods after they have been thawed经过解冻的食物一定不能再把它冻起来。23. Keep food out of the danger zones as much as possible, Refer S&P on Food storage必须保证食物远离危险的地方，参考食物储存的标准和程序。Special for cooks只限于厨师24. Use a Two spoon method

35、 for tasting food,(Pour or place the food from the container using a clean spoon on another clean spoon used for tasting, do not taste over an open container or plate of food) 使用两个勺的方法品尝食物，(放置在容器里的食品要使用干净的勺称出食品并倒入另一个勺中再品尝，不能在称放食品的容器或作好的食品上面品尝食品)。25. Wash hands only at hand washing stations, wet your

36、 hands and wrists with hot water, apply soap and lather for at leat 20 30 secs. Rinse under hot water at least for 20-30 secs.( Follow this procedure twice if you have used the rest room) use a single use paper towel or Air hand dryer. 洗手时只能在规定的地方洗手，要使用热水洗你的手和碗部，并使用肥皂搓洗最少2030 秒。然后在使用热水冲洗最少2030秒。(如果你

37、从休息室回来要按照这个方法清洗两便) 必须使用纸巾或干手机把手弄干。26. It is especially important for you to recognise the potentially hazardous foods you work which include, Eggs, Milk, Fish, Poultry, Pork, Meats, Shellfish. 对于潜在的污染食物的危险这种方法是非常重要的可能被污染的食物包括鸡蛋，牛奶，鱼，家禽，猪肉，牛肉，贝壳类。All Kitchen associates will comply with the Food and H

38、ygiene laws, to make sure that the food is safe for human consumption. 在厨房里你所接触和使用的任何东西都必须是卫生的和符合食品卫生法，并保证消费者的食物是安全的。PREPARED BY: david zhang 制订者： APPROVED BY: 批准者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE: All Kitche

39、n Associates职位： 全体厨房员工TASK NO: 任务序列号： SP-FB-WB-0005TASK: Personal Grooming and Appearance任务： 保持个人卫生EQUIPMENT REQUIRED: 所需设备： WHAT TO DO行动HOW TO DO IT步骤REASON原因Standard: All Kitchen associates will report for duty on time in full-specified uniform and accessories. They will maintain a neat and tidy a

40、ppearance during their shift. Nametags will be worn at all times whilst on duty.所有厨房员工必需准时到达厨房上班并穿戴好干净整齐的工作服及角巾和围裙。在当班的时候必需保持干净整洁的外表。在当班的时候必需要佩带好名牌。Procedures:1. Obtain a clean, pressed uniform from the uniform department by submitting the soiled uniform. 要从布巾间换取干净整洁的工作服。2. Check uniform after chang

41、ing. 在换好工作服之后一定要检查。3. Ensure that shoes are clean, that uniforms are well maintained with all buttons, no rips, tears, or stains. 保持鞋是干净的，保持工作服上的扣子不能少，不能有破口，不能有撕破的地方，或污点。4. All buttons and bows and belts to be done up. 所有的扣子、蝴蝶结和腰带必需挤好。5. Hair neatly groomed, 头发整洁的要求6. Males to be clean shaven, mode

42、rate after shave or deodorant to be worn, clean well cut finger nails, and well groomed combed hair, clean face and ears. 男的必需是刮过胡子的，适当的喷一些香水或除臭剂，修剪指甲，及头发不能超过衣领，脸和耳朵必需干净。7. Females, moderate amount of facial make-up including lipstick, one stud or sleeper ear ring, one wedding ring or engagement rin

43、g, clean finger nails and no bracelets of any description. 女的，要经过适当的化妆包括涂口红，只能适当的点缀自己或耳丁，一个结婚戒指或定婚戒指，修剪干净整齐指甲以及不能佩带任何形式的手镯。8. Nametags are to be worn at all times, nametag is to be placed on the left hand side of the vest, or blouse and will always be in as good as new condition. Nametags with scrat

44、ches are to be immediately replaced. 在工作时间内必需佩带名牌名牌，名牌必需佩带在你的上衣左边胸部位置，并保持名牌总是好的就像新的一样。名牌如果有刮痕必需马上换一个新的。9. Personal grooming checklist: Hair, face, uniform, hands, shoes, breath, teeth, ears, stance and movement. 个人卫生检查表：头发，面部，工作服，双手，鞋，口腔，牙齿，耳朵，姿势及走路。10. Remember, first impressions are extremely impo

45、rtant as to how the guest will react through their dining experience. 第一印像是非常重要的如果给客人的第一印像不好会影响他们(她们)进餐的。11. No earrings, watches, ring or costume jewellery allowed in the kitchen.在厨房里不允许佩带耳环，手表，戒指或珠宝。12. No whistling, chewing gum, smoking, or spitting in the kitchen. 在厨房里不允玩儿扑克，吃口香糖，吸烟，或随地吐痰。13. No

46、ses should not be touched when handling food, and never sneeze into food. 当你操作食品时不能用手触摸鼻子，以及绝对不能对着食品打喷嚏14. Always wash hands with soap after visiting the toilet and also when handling other things besides food. 使用过卫生间以及作其它与食品不相关的事情之后必需要使用肥皂清洗双手除了操作食品以15. Remember your appearance is a reflection of y

47、our character; take good care of yourselves and also your uniform.记注你的外表是反映着你的个性，时刻注意你自己以及你的工作服All Kitchen associates will report for duty on time in full-specified uniform and accessories. They will maintain a neat and tidy appearance during their shift. Nametags will be worn at all times whilst on

48、 duty.所有厨房员工必需准时到达厨房上班并穿戴好干净整齐的工作服及角巾和围裙。在当班的时候必需保持干净整洁的外表。在当班的时候必需要佩带好名牌。PREPARED BY: david zhang 制订者： APPROVED BY: 批准者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE: All Kitchen Associates职位： 全体厨房员工TASK NO: 任务序列号： SP-FB

49、-WB-0006TASK: Occupational Safety任务： 职业的安全EQUIPMENT REQUIRED: 所需设备： WHAT TO DO行动HOW TO DO IT步骤REASON原因Standard:All Kitchen staff will practice Occupational Safety & Kitchen Safety at all times in the F&B-Kitchen area.在厨房工作的时候所有厨房员工必需熟悉职业安全及厨房安全的准则。Procedures:Read and understand the guideline

50、s for occupational safety and kitchen safetyOccupational and workplace safety must be practiced at all times for the认真阅读及了解职业安全和厨房安全的准则职业安全和工作环境的安全必需是有经验对于Ø Promotion and maintenance of the highest degree of physical, mental, and social well being of all associates. 所有员工必需增进和保持良好的身体状况，精神状况及社交经验

51、。Ø Prevention of health risk caused to or by fellow associates as a result of the work place预防工作区域内有病的人会传染到其他的员工。Ø Protection of associates in their workplace, from risks adverse to health保护员工在他们(她们)的工作区域里，身体不会受到伤害。All Kitchen associates所有厨房员工1. Must participate in orientation, and attend

52、the sections of occupational safety必需参加入职培训，和职业安全培训。2. Must participate in Kitchen safety training during departmental orientation, and attend the sections on kitchen safety在参加部门人职培训其间必需参加厨房安全培训。3. Must sign and acknowledge that they have read and understood the safety regulations as portrayed in th

53、e safety handbook. 必需签字及承认他们(她们)已经认真阅读和理解了安全规定并能背诵安全手册。Ask supervisor if you have any questions at any time任何时候如果你有任何疑问都可以询问你的管理员。All Kitchen staff will practice Occupational Safety & Kitchen Safety at all times in the F&B-Kitchen area.在厨房工作的时候所有厨房员工必需熟悉职业安全及厨房安全的准则。PREPARED BY: david zhang

54、制订者： APPROVED BY: 批准者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE: All Kitchen Associates职位： 全体厨房员工TASK NO: 任务序列号： SP-FB-WB-0007TASK: Wearing Uniform任务： 工服的穿着EQUIPMENT REQUIRED: 所需设备： WHAT TO DO行动HOW TO DO IT步骤REASON原因S

55、tandard:All Kitchen associates must all times, report for duty in the issued clean and complete Kitchen uniforms and accessories, These must be maintained in a clean and proper condition at all times所有厨房员工在当班时间里都必须保证工服干净并穿着整齐，在任何时候，所有的工服必须在干净和适当的条件下保存好。Each set of complete uniforms must comprise ofU

56、niform每件工服都必须穿好：· 1 pair of Chefs / Cooks trousers一件厨师裤子· 1Chefs Jacket一件厨师上衣· 1 Scarf or Necktie一条三角巾或领带· 1 Apron一条围裙· 2 Kitchen towels两条厨师毛巾Accessories附加：· 1 Hat or head protection一个帽子或头部保护用品· 1 pair of Protective shoes一双厨师鞋Name badge or Name Identification名牌或名卡P

57、rocedures:1. Report to the linen room with your dirty or soiled uniform at the allocated times; make sure that you have a complete set to return. 在规定时间内，准备到工服房换掉自己脏的或有油迹的工服，保证工服完整。2. Hand over the soiled uniform to the Linen room attendant in exchange for the clean set. 到工服房更换掉脏的工服，并着装整齐。3. Check yo

58、ur uniform to make sure that all items are clean and complete without any tears or buttons missing, strings attached to aprons etc. 检查你的工服确保在当班时间干净与完整无任何破损，扣子无丢失，围裙系好。4. Wear your uniform following the Grooming Standard and make sure that it is clean and neat. 按照仪容仪表的标准穿着工服，并且保证工服的干净与完整。5. Trousers

59、must be properly buttoned and zipped up, securely fastened at the waist and must be at the right length保证裤长合适然后把裤子穿着好。6. Chefs Jackets must be buttoned completely with no part of the jacket open or unbuttoned at any time, ensure that all buttons are intact & in good condition. 在当班时间，厨师的上衣必须把扣子扣好

60、，不允许上衣敞开，或解开扣子，确保扣子的完整。7. Cigarettes packets, pagers, mobile phones or other personal effects cannot be carried in the top breast pockets. 香烟，传呼机，手机或其它物品不能装进上衣口袋。8. Necktie or scarf must be worn around the neck neatly and finished off with a neat knot. 领带或三角巾佩带必须整洁。9. CHEFS HATS MUST BE WORN AT ALL

61、TIMES while in guest contact areas or in the kitchen and back of house areas. 当班时间厨师必须戴好帽子(在厨房或与客人接触时)10. Clean chefs hats must be worn correctly in a straight position so as to cover hair above the ears. 厨师帽必须干净，把头发盖住戴在头部最佳位置。11. For women with long hair, a hair net must be worn with the hair neatly tied down and tucked under the hat as much as possible. 女员工头发较长必须用网罩尽可能地把头发塞进帽子里。