文本课件文稿210325厨房04-02 introduction to serving safe food.pptVIP

Introduction 前言 Hyatt Regency Jing Jin City wants all of our Local and International Guests to be provided with warm, gracious and efficient hospitality. 京津新城凯悦酒店将以亲切高效的服务， 盛情款待所有本地和国际的宾客。 It is very important for the Brand image of the Hotel that we consistently create a strong, positive first impression. 为树立酒店的品牌形象，我们必须始终如一地 让宾客留下深刻美好的第一印象。 Introduction 前言 We want every Guest to feel the Hyatt Touch! 我们要让每一位客人感受到凯悦温情！ Let us delight our guests with our enthusiastic service attitude demonstrated through Flexibility, Initiative, Teamwork and Sincerity. 让我们成为“优态使者”，灵活主动，真诚待客。 Objective 目标 By the end of this Session, our objective is to ensure that you have learned “Serving Safe Food ”with confidence, and according to our defined standards. 到这次课程结束的时候，我们的目标是要求你按照我们酒店的标准自信的 “用安全的食物招待客人”。 Any Questions? 有问题吗？ Serving Safe Food –Introduction用安全的食物招待客人 – 介绍 What is a food borne illness? 什么是食物中毒？ Food borne illness is a disease that is carried or transmitted to people by food. 食物中毒是一种由食品的食用而引起的疾病。 How does food become unsafe? 食物是怎么变得不安全的？ Serving Safe Food –Introduction用安全的食物招待客人 – 介绍 Food may accidentally become unsafe by: 可能导致食物变质的原因有 -Contamination, which means that harmful things, such as micro organisms and chemicals, get into food -污染，指一些有害物质，如微生物细菌和化学药剂接触到食物。 -Cross contamination, which happens when harmful micro organism are transferred to safe, ready to eat food by human hands, equipment, utensils, and raw food. - 交叉感染，指有害微生物通过人手，设备，器具或未加工的生冷食品 传播到原本安全，可食用的食物中。 Serving Safe Food –Introduction用安全的食物招待客人 – 介绍 What kinds of contamination are most common? 最常见的污染源有什么？ Micro organisms are tiny forms of life you cannot see unless you look through a microscope. 微生物，指微小的生物形态，需要通过显微镜才能观察到，肉眼无法分辨， They may be bacteria, viruses, parasites or fungi. Bacteria are the biggest threat to food safety. 它们可能是细菌、病毒、寄生虫和真菌。 细菌是食品安全最大的威胁。 S