厨房操作规范.doc

云南腾冲火山热海旅游区开发管理有限公司 厨房操作规范 厨房 二〇一一年三月四日 云南腾冲火山热海旅游区开发管理有限公司 TITLE: Hand Washing 标 题： 洗手 Risks 风险： Hands are one of the principle agents in transferring bacteria to food and handling should be reduced to the minimum. Proper hand washing is a critical protective measure against contamination and food borne illness. 手是使食物感染细菌的基本方式，应尽量避免与食物接触。正确洗手是避免食物污染和导致食品疾病的有效方式。 Hand Washing Policy 洗手政策: All kitchen employees must wash their hands and scrub their nails upon arrivi