食品制造企业食品安全标语性规范汇总中英版P11.doc

Receiving Food 食品的接收 Check cleanliness of foods area in vehicle 检查食品运输工具的卫生 Record vehicle refrigerator air temperature 记录运输工具冷库的温度 Check invoice from supplier with purchase order 检查供应商的订货单据与采购需求 Check packaging of food: Chilled and frozen food should be received in insulated packaging 检查食品包装：冷藏与冷冻食品须接收于隔热的包装 Chilled food maximum temperature: +6 degree 冷藏食品最高温度为：+6 度 Frozen food minimum temperature: -12 degree 冷冻食品需于温度为：- 12 度 Visual checks on quality of food (check for any mould, fungus, colour change, rusty cans, blown packaging bad smell, foreign bodies) 视觉检查食品的品质 （检查食品有否长菌，色变，罐装生锈，包装腫涨或异味，参杂外来物体） Ensure segregated areas for meat, fish, vegetables, Dairy, dry receiving 确保指定鱼，肉，蔬菜，奶质品与干货的区域 Ensure all received food is date coded 确保所有食品附有保质期 Ensure chemicals receiving are away from food area 确保化学物品远离食品区域 Decanting Food 食品包装 Ensure used of correct boxes (Meat – red; fish – blue; veg-brown, fruit- green) 确保使用正确的盒子 （肉食 – 红色; 鱼 – 蓝色; 蔬菜-棕色, 水果- 绿色） Do random temperature checks and record in logbook 经常测试温度并且在交接本上做记录 Visual check for foreign bodies, object- ripped paper, broken plastic, rubber bands etc. 认真检查是否有外来物体，比如包装纸，塑料片，橡皮筋等 Colour coded date labeling is a must 必须使用代表日期的颜色标签 No supplier boxes are allowed in storage areas except for multiple dried foods like ketchup bottles, portioned jam and jarred food 任何供应商所用的盒子不允许出现在储藏区域 除非是干货如罐装食品 Ensure immediate removal for storage for all chilled or frozen food once decanted 确保所有的冷冻及冷藏品换过包装之后迅速存储 Ensure all products are covered before send for storage 确保所有的食品在存储前要加盖 Ensure all boxes are stored in the correct area (fridge, freezer, dry store) 确保所有的盒子要存放在正确的区域（冷藏室，冻库，干货仓） Chilled Food Storage 冷藏食物 Record fridge air temperature at least, twice daily 每天至少记录2次冰箱温度 Chilled product storage temperature standards. meat and poultry 3-6 ℃; fish 1-3℃; dairy 3-6℃; fruit and vegetables 4- 8℃ 冷藏食物标准：肉及家禽类3-6℃；鱼类1-3℃； 奶制品3-6℃；水果和蔬菜4- 8℃ Old stock being used first (FIRST IN FIRST OUT) 确保遵守先进先出原则 Discard any broken eggs when sighted 不得使用破