SANITATION TECHNIQUES FOR THE FOOD AND （食品和卫生技术）.pdfVIP

SANITATION TECHNIQUES FOR THE FOOD AND BEVERAGE SERVICE WORKER This booklet belongs to: __________________________________ Print your name here GILA COUNTY DIVISION OF HEALTH AND COMMUNITY SERVICES OFFICE OF HEALTH SERVICES ENVIRONMENTAL HEALTH SECTION 1400 East Ash Street ● Globe, Arizona 85501 ● (928) 425-3231 ext. 8517 107 West Frontier Street, Suite A ● Payson, AZ 85541 ● (928) 474-1210 May 2003 edition 1 TABLE OF CONTENTS Introduction Chapter 1 – Food Poisoning Food Poisoning (Illness) Symptoms of Food Poisoning Bacteria (germs) Potentially Hazardous Foods What to do if you or a customer gets food poisoning Chapter 2 – Temperature Control Use of Thermometers Cooking Temperatures Cold Holding Hot Holding Reheating Cooling of Solid or Semi-solid Foods Cooling of Liquid Foods Room Temperature Storage of Foods Thawing Methods Advanced Preparation of Potentially Hazardous Foods Preparation of Cold Salads and Sandwich Spreads Failure of Equipment Chapter 3 – Preventing Contamination of Foods Handwashing Do not Work If You Have an Illness That Can Be Transmitted Through Food Cross Contamination Hand Contact (Use of Utensils) General Food Protection Bulk Foods Culinary Customs Smoking Pests and Pesticides Storage of Chemicals Don’t Store Foods in Toxic Containers Chapter 4 – Approved Foods Approved Sources of Foods Unwholesome or Adulterated Food Food Additives Chapter 5 – Cleaning and Sanitizing Sa