五星级酒店厨师培训.pptVIP

* Talking Points: Stress that thermometers should be washed, rinsed, sanitized, and airdried before and after each use to prevent cross-contamination. Stress that the thickest part of the product should be probed in orderto get an accurate temperature reading. Explain the importance ofleaving the probe in the food for at least 15 seconds beforetaking the reading. Discuss the importance of taking at least tworeadings in different locations. * Talking Points: Tell participants that this method of calibration is more reliable than, andpreferred over, the boiling-point method. * * Talking Points: Discuss the importance of using a clean, sanitized thermometereach time a temperature is taken. Point out the importance ofregular calibration. * * Talking Points: Review the importance of preventing cross-contamination and controllingtime and temperature during service. * Talking Points: Relate each of the hot-holding guidelines to the principles of time and temperature. Discuss the reasons why each of these guidelines should be followed. * Talking Points: Relate each of the cold-holding guidelines to the principles of time and temperature. Discuss why each of these guidelines should be followed. * Talking Points: Discuss the right and wrong way to handle utensils and serve food. Ask participants to tell you what is wrong with the wrong pictures. * Talking Points: Discuss the right and wrong way to handle utensils and serve food. Ask participants to tell you what is wrong with the wrong pictures. * Talking Points: Discuss each of the rules for food bars. Ask participants to explain why each of these rules should be followed. 从业人员健康及卫生管理制度 　　1、食品生产经营人员每年必须按时进行健康检查，新参加工作和临时参加工作的从业人员必须先进行健康检查，取得 　　　《健康证》后方可参加工作。杜绝先上岗后体检，不得超期使用《健康证》。 　　2、患有痢疾、伤寒、甲型病毒性肝炎、戊型病毒性肝炎等消化道传染病的人员，以及患有活动性肺结核、化脓性或者 　　　渗出性皮肤病等有碍食品安全疾病的人员，不得从事接触直接入口食品的工作。食品生产经营者应当将其调整到其他 　　　不影响食品安全的工作岗位。 　　3、食品生产经营者应依法建立从业人员健康档案管理制度，对从业人员健康状况进行日常监督管理，及时组织办理 　　　《健康证》年检及新上岗人员办证，组织每日人员晨检，督促以上“五病”人员调离。 　　4、从业人员必须