五星级酒店培训教材安全置备食物.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 Preparation 准备工作 Cooking 烹调 Cooling 冷却 Reheating 再加热 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 不正确的温度 细菌生存和生长 细菌快速繁殖 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 4小时原则 Methods for Preventing Cross-Contamination During Preparation 准备工作期间预防交叉感染的方法 Prepare raw meat separately from cooked/ready-to eat foods 生的肉类必须和熟的/即食的食品分开 Assign specific equipment for each food 每一种食品用专门的用具 Use specific containers for each food 每一种食品用专门的容器 Clean and sanitize food-contact surfaces after each task 每完成一项工作，清洁和消毒食品接触表面 交叉感染 Methods for Preventing Cross-Contamination During Preparation 准备工作期间预防交叉感染的方法 Use disposable or color-coded cleaning cloths 使用一次性或有颜色作标记的清洁布 Consider using gloves for food preparation and service 准备食品和上菜时可以使用手套 Practice good personal hygiene 保持良好的个人卫生 交叉感染 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 微波炉 饮用水 烹调 冰箱 正确地解冻食品 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 准备工作中的关键问题 Cooking food to required minimum internal temperatures kills microorganisms