食品卫生与安全培训课件 .pptxVIP

Food Safety Sanitation 食品卫生与安全;We are doing the most important workfor the Olympic Games;How Foods Can Be Unsafe食物如何变的不安全;Cross Contamination交叉污染 ;;;;Foods That Can be Harmful可能具危害因素的食物;How Food is Contaminated by a Person食物如何被人污染;;;Handling Food, Glassware, Dishes, and Utensils 服务中的对与错 ;;;Personal Hygiene个人卫生;Good Personal Hygiene好的个人卫生习惯;Take a shower or bath every day 每天淋浴或洗澡 Cut fingernails and clean underneath fingernails often 常修剪与清洗指甲 Do not have fake nails or nail polish. They are not allowed while working. 禁止佩戴假指甲或涂指甲油 No dangling jewelry allowed while working. 工作时，请不要佩戴吊挂类饰品 Wear clean and washed clothes 穿着干净的衣物 Do not eat, drink or smoke while working (except on breaks).当您在烹调或供应食物时，在烹调区，洗刷区、器具区，请勿吃东西、喝饮料或抽烟。 Report to your manager when you are sick. 生病时，您应立即向经理报告。;;;;Hand Sanitizer 手消毒液 ;;Rules for Wearing Gloves 戴手套 ;;Always change gloves when: 更换手套 They become punctured, ripped, soiled or torn 当手套被刺破，裂开，受污染或被撕破时 Before beginning a different task, such as moving from meat preparation to salad preparation 在开始另一项不同工作时，如从肉的加工区转到沙拉加工区 At least every 2 hours or more often, if necessary, during continual use 在连续使用时，如果需要，至少每隔两个小时或更频繁，更换一次手套 After handling raw meat, such as hamburger, and before handling cooked or ready-to-eat foods, such as salad 处理生肉之后，如碎牛肉；在处理熟食或即食食品之前，如沙拉 ;问题在哪？？？;Time-Temperature Principle时间-温度规则;; Cook, hold, cool, and reheat food properly 正确控制烹饪，温度维持，冷却，再加温的时间和温度 Discard food that spends longer than four hours in the Temperature Danger Zone (TDZ) 倒掉任何在温度危险区放了4小时以上的食物 Build time-temperature controls into recipes 把时间与温度控制写进烹饪配方里 Make calibrated thermometers available 校正了的温度计在手边 Remove only as much food from storage as necessary 从库房中仅提取所需的食品 ;Critical Control Point 关键控制点 For hot products, hold all potentially hazardous foods at 140°F or above 所有潜在危害食品热保持温度为60℃或更高 Critical Control Point 关键控制点 For cold products, hold all potentially hazardous foods at 41°F or below 所有潜在危害食品冷保持温度为5℃或更低 ;Procedures for Taking the T