ServSafe食品安全基礎課程－采购和接收安全食品.ppt

Present several different types of food and ask participants to explain how to measure their temperature 提供几种不同的食品，请学员们说出如何测量它们的温度 Challenge students to list what they would look for when visiting a purveyor’s facility 请学员们列出查看供应商的设备时要注意的事项 Have participants draw an example of an inspection stamp and a grading stamp. Have them explain the differences. Present a prize for the most accurate drawing. 请学员们画出一个检测章，和一个等级章。请他们解释不同之处，并奖励画得最准确的学员 教授方法 Talking Points: Stress management’s responsibility for ensuring food safety through modeling, training, and monitoring. Talking Points: Review receiving temperature and accept/reject criteria for meat. Talking Points: Review receiving temperature and accept/reject criteria for poultry. Talking Points: Point out the difference between an inspection stamp and a grading stamp. Note mandatory versus voluntary. Talking Points: Review receiving temperature and accept/reject criteria for live shellfish. Talking Points: Review receiving temperature and accept/reject criteria for live crustaceans. Talking Points: Explain why shellfish tags are so important. The actual areawhere the shellfish have been harvested can be tracked if a foodborne illnessoutbreak occurs. Point out different information on a tag to explain what the information means and why it is important to food safety. Talking Points: Tell participants that eggs should be delivered within a few days of the packing date in refrigerated trucks with an air temperature of 45°F (7°C) or lower. Upon delivery, eggs should be stored immediately at 41°F (5°C) or lower. Tell participants to check with their regulatory agency for temperaturerequirements in their jurisdiction. Talking Points: Discuss the importance of and reasons for using pasteurized dairy products. Tell participants that dairy products with a Grade A label are made with pasteurized milk. Talking Points: Explain to participants that the reject criteria that apply to one fruit or one