课件：餐饮业食品卫生管理.ppt

* * * * * * * * * * * Now look at how those products are prepared. Pay close attention to the foodhandlers - are their hands clean, are their clothes clean? Observe the foodhandlers. Are they following the facility’s policies? Are they handling the food in a safe and responsible way? Follow the food as it goes through the preparation process. Take temperatures and note exactly how long hazardous food items are in the danger zone before they are served to customers. Chicken salad may actually be in the danger zone for 6 - 8 hours during preparation when you add the time it takes the chicken to cool after cooking, time for deboning, time for chopping, time for mixing, and time for the finished product to cool to 40 F at its center in a 40 F refrigerator. Now that product sits at 50 F on a salad bar for 3 to 4 hours during a service period then is held 24 hours and served again the following three days under the same conditions. The salad may spend a total of 30 hours in the danger zone before it’s consumed. Watch the food preparation process for cross-contamination. Is raw chicken handled first because it takes so long to cook? Are the cutting boards and counters really disinfected? Do grease and dust collect on the hoods over the stoves? Does condensation form and everything drip into the cooking product? Is the can of oven cleaner stored next to the can of PAM that looks just like it? * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 进行危害分析——对象 生物性危害 化学性危害 物理性危害 原料 半成品或任何中间产品 终产品 污染 不能接受 危害分析——地点 微生物生长 微生物存活 加工环境 加工过程 加工产品 微生物存在 确认生物性危害是否可以接受 加工流程中的危害分析（1/3）－对配方的审查 潜在危险性食品 高蛋白 高湿度 低酸性 从加工到食用相距时间较长 加工和加工方法 时间和温度控制 加工现场危害分析（2/3）－对加工过程的观察 洗手 个人卫生 人员培训 冷却和解冻程序 温度 交叉污染 包装和供应方式 加工现场危害分析（3/3）－观察重点操作 食品解冻的量 需要解冻食品的体积 是否同时操作原料和食品 是否提前一天准备原料 冷却的数量和时间、温度 缺乏卫生观念的操作 洗手是否有效 食物运输是否卫生 操作人员是否缺乏训练 常见关键控制点的控制措施 加热、重新加热、热藏食品 冷却、冷却后贮存或展放 解冻 原料采购和检查 清洁消毒 预防交叉污染 加工人员卫生 环境卫生 常见关键指标 加热的温度和时间 温度对杀菌是需要的 牛奶巴氏消毒 (72 o C－ 15秒