餐饮业食品安全管理体系(二).pptxVIP

食品安全管理体系 FOOD SAFETY MANAGENT SYSTEM;P1 Plastic Cutting Chopping Board (1st Review) 塑料砧板(第一修订) P2 Health Hazard (Ban on Food Products) 健康危害 (禁制的食品) P2a Health Hazard (Ban on Food Products) (1st Review) 健康危害 (禁制的食品) (第一修订) P3 Deviation Form 偏离表 P4 Hand Washing 洗手 P5 Hand Wash Station (2nd Review) 洗手设备 (第二修订) P6 Disposable Gloves 即弃卫生手套 P7 Knife Hygiene Storage (1st Review)刀具的卫生与存放(第一修订) P8 Chilling Hot Food (2nd Review) 冷却热食 (第二修订) P9 Hygiene Transfer from Receiving (1st Review)运送中的卫生(第一修订) P10 First Aid – Wounds and Sores (2nd Review) 紧急救伤—伤口和患处(第二修订) P11 Ice Machine (2nd Review) 制冰机 (第二修订) P12 Slicers – Rotary (1st Review) 切片机 - 旋转式设计(第一修订) P13 Dishwashing Machine (1st Review) 洗碗机 (第一修订) P14 Thaw – In Refrigerator (1st Review) 解冻 — 在冷库里(第一修订) P15 Thawing – Ambient Temperature (Deleted) 解冻 — 室温 (删除) P16 Thawing – In Running Water 解冻 — 在流水中 P17 Priority of Product Storage 产品储藏的先后次序 P18 Piping Bag (2nd Review) 裱花袋 (唧忌廉袋) (第二修订) P19 Chinese Cutting Boards (2nd Review) 中式砧板 (第二修订) (删除);P20 Transfer and Hot Holding Food (2nd Review) 热食保温和运送 (第二修订) P21 Hot Holding Food (Deleted) 热食保温 (删除) P22 Preparation Table (2nd Review) 工作台(第二修订) P23 Hamburger Cooking and Service (1st Review) 汉堡食品的烹饪和服务(第一修订) P24 Secondary Shelf Life 第二储存生命限期 P24a Secondary Shelf Life (2nd Review) 第二储存生命限期 (第二修订) P25 FIFO (First In First Out) 先进先出 P26 Deep Fryers Temperature (Deleted) 炸油炉温度 (删除) P27 Whipped Cream Machine (1st Review) 奶油搅拌器(第一修订) P28 Freezer Storage 冰库贮藏 P29 Freezer Temperature (1st Review) 冰库温度(第一修订) P30 Refrigerator Stocking 冰箱储藏 P31 Reheating Food (2nd Review) 翻热食物 (第二修订) P32 Chiller and Freezer Maintenance (1st Review) 雪箱和冰库的维修保养(第一修订) P33 Food Porters ???物搬运工人 P34 Awareness on Food Allergens (1st Review) 食物敏感症须知 (第一修订) P35 Cooling and Drying Animals for Asian BBQ (1st Review) 烧腊食品的冷却和吊干(第一修订) P36 Mayonnaise Awareness 白汁 (美乃滋) 认识 P37 Can Opener 罐头刀 P38 Bar C