食品安全02.docVIP

4 Food Safety Head of Department Monthly Checklist食物安全部门经理月份检查表 To be completed by the Heads of Department for the Kitchen由部门经理完成厨房部的工作： YES 是 N/A 不适用 No – Highlight remedial actions below or enter alternative actions in Comments section 否――强调以下矫正措施或加入注释部分的选择性措施 1 Staff who prepare and cook food change from their outdoor clothes into a clean uniform before starting work. Hair is covered with a head covering and is worn short or tied back. Nails are short and unvarnished false nails are not allowed . False eyelashes are not allowed. The only jewellery acceptable to be worn is a plain wedding band and sleepers in pierced ears. Any cuts are covered with a blue waterproof plaster 制备和烹饪食物的员工在开始工作之前将他们在户外穿着的服装换成一套干净的制服。头发用头巾盖住，并留短发或扎在脑后。指甲剪短且没有任何修饰（不允许装假指甲）。不允许戴假睫毛。允许佩戴的饰品只有朴素的结婚戒指和穿孔耳环圈。任何伤口都要贴上蓝色防水创可贴。 Staff who prepare and cook food will be reminded of the importance of maintaining high standards of personal hygiene 将提醒制备和烹饪食物的员工保持高标准个人卫生的重要性 2 Kitchen design and operation minimise the risk of deep fat fryer oils making contact with other hot surfaces. 厨房的设计和运作将深油锅中热油与其他发热平面接触的风险降到最低。 The layout of the kitchen will be reviewed to minimise the risk of deep fat fryer oils making contact with other hot surfaces 将对厨房布局进行审核，使深油锅中热油与其他发热平面接触的风险降到最低 3 Food is cooked to a minimum centre temperature of 75oC for at least two minutes unless otherwise specified by local laws and the cooking temperature of food is monitored and recorded using the CCP5/CCP8 - Hot food/re-heating food temperature monitoring form 食物烹饪至中心温度最低75oC至少两分钟（除非当地法律另有规定），并使用关键控制点5至8 CCP5/CCP8 －热食/重新加热食物温度监测表，对食物的烹饪温度进行监测和记录。 The cooking process will be reviewed to ensure food is cooked to a minimum centre temperature of 75oC for at least two minutes unless otherwise specified by local laws 将对烹饪过程进行审核，确保食物烹饪至中心温度最低75oC至少两分钟（除非当地法律另有规定） The cooking temperature of food will be monitored and recorded using the CCP5/CCP8 - Hot food/re-heating food temperature monitoring form 将使用关键控制点5至8 CCP5/CC