五星级酒店卫生培训5导论.ppt

准备工作中确保食品安全;It is your responsibility to handle food safely during 你的工作是在以下程序中 确保食品安全;Temperature abuse is a major cause of foodborne outbreaks. 不正确的温度是爆发由食物中毒疾病的主要原因;Four-Hour Rule 4小时原则 Never let food remain in the temperature danger zone for more than four hours 决不能将食品放置在危险温度区域超过4 小时 Exposure Time 暴露时间 Accumulates from receiving through cooking 从收货到烹调的累积时间 Begins again when food is held, cooled, and reheated 从食品被装容器重新开始到冷却, 和再加热 ;Methods for Preventing Cross-Contamination During Preparation 准备工作期间预防交叉感染的方法;Methods for Preventing Cross-Contamination During Preparation 准备工作期间预防交叉感染的方法;Foods should be thawed 按以下方式解冻 Under refrigeration at 41oF (5oC) or less 在41oF (5oC) 或更低温度的冰箱中 During submersion in running potable water at 70oF (21oC) or below 浸没在 70oF (21oC) 或更低温度的流动 饮用水中 In the microwave, if cooked immediately 如需要立即烹调，用微波炉 As part of the cooking process; ensure minimum internal temperature 作为烹调的一个步骤；确保最低内部温度;Prepare food in small batches 小批量地准备食品 Store prepared foods quickly 迅速储藏好准备好的食品 Chill ingredients prior to use 事先冷却好配料 Use properly cooked/cooled leftover meats 使用烹调好的/冷却好的肉类 Keep shell eggs at 41oF (5oC) or below until use 将带壳的蛋保存于 41oF (5oC)或以下 Wash fruits/vegetables before cutting, combining, and cooking 切削，混合，烹调水果/蔬菜前须彻底清洗;Cooking food to required minimum internal temperatures kills microorganisms 烹调食品达到规定最低内部温度来杀死微生物 Cooking will not destroy spores or toxins 烹调不会杀死孢子和毒素 Using a thermometer will determine that food has been cooked properly 使用温度计可以知道烹调温度是否正确 Cooking is a critical control point for most foods 对大多数食品来说，烹调是临界控制点;Minimum Safe Internal Cooking Temps 最低安全内部烹调温度;One-Stage (Four-Hour) Method 一步法 (4小时) Cool food from 140oF to 41oF (60oC to 5oC) or lower within four hours 在4小时内将食品的温度从 140oF 冷却至 41oF或更低 (60oC 至 5oC或更低) Two-Stage Method 二步法 Cool food from 140oF to 70oF (60oC to 21oC) within two hours, and to 41oF (5oC) or lower in an additional four hours 在2小时