五星级酒店卫生培训5研究报告.pptVIP

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