企业培训_食品卫生与安全炊事员培训

FoodSafety Sanitation食品卫生与安全 BeijingOlympicCateringServicesProject北京奥运餐饮服务项目 WearedoingthemostimportantworkfortheOlympicGames Itisourresponsibilitytoprovidesafeandhealthyfoodsothattheathletescancompetesuccessfully andthecoaches thestaffandthevolunteerswillworkwell 我们的责任是提供安全健康的食品 这样运动员才能比赛成功 教练员 工作人员和志愿者才能工作好 Theworldiswatching Noonecanbesickfromthefood Ifanyonegetssickfromthefood itwillbebadworld widenews 全球都在观看 任何一个人都不能因吃而有病 如果任何人吃病了 那将是全球的坏新闻 我们为奥运会做这一项最重要的工作 HowFoodsCanBeUnsafe食物如何变的不安全 Time temperaturearenotproperlycontrolled时间与温度处理不当Crosscontamination交叉污染Badpersonalhygiene不良的个人卫生Improperclean sanitation不正确的清洁与消毒 CrossContamination交叉污染 FoodsThatCanbeHarmful可能具危害因素的食物 Chicken duck poultry fish seafoods meat pork beef lamb 鸡 鸭 家禽 鱼 及其他海产品 肉 猪 牛 羊 Eggs milk milkproducts蛋 奶 及制品Beans beanproducts豆类 豆制品Cookedproducts熟食品Vegetables蔬菜 HowFoodisContaminatedbyaPerson食物如何被人污染 Scratchingyourhead抓头皮Combing Touchingyourhairwithyourfingers用指头拨拢头发Wipingand ortouchingyournose擦或摸鼻子Rubbingyourears搓耳朵Touchingyourpimples摸青春痘或未痊愈的疮Wearingadirtyuniform穿不清洁的制服Coughingand orsneezingintohand对着手咳嗽或打喷嚏Spitting吐痰或口水 严禁吐痰 严禁吐痰 严禁吐痰 Tominimizetheriskofcontaminationwhenservingfood allstaffshould 为减少服务食品时交叉污染 厨房工作人员应该 Storeservingutensilsproperly正确存放服务器具Useservingutensilswithlonghandles用带长把的器具Usecleanandsanitizedutensilsforserving用干净 消毒的器具Minimizebare handcontactwithfoodthatiscookedorready to eat避免赤手接触做好 准备入口的食品Practicegoodpersonalhygiene养成良好的个人卫生习惯 MinimizingContaminationDuringService服务中减少交叉污染 HandlingFood Glassware Dishes andUtensils服务中的对与错 MinimizingContaminationDuringService服务中减少交叉污染 HandlingFood Glassware Dishes andUtensils服务中的对与错续 MinimizingContaminationDuringService服务中减少交叉污染 Installsneezeguards安装喷嚏护栏Separaterawmeat fish andpoultryfromcookedandready to eatfood生肉 鱼 家禽与成品和即食食品要分开Handoutfreshplatestocustomers给客人新盘子使用Labelallfooditems所有食品要有标签Maintainpropertemperatures保持正确温度PracticeFirstInFirstOut FIFO 实行先进先出 Tokeepfoodsafeatfoodbarsandbuffets 保持自助餐区食品安全 Self ServiceAreas自助餐区 PersonalHygiene个人卫生 GoodPersonalHygiene好的个人卫生习惯 Maintaingoodpersonalhygiene保持良好的个人卫生Wearcomfortableclothes着装得体Followthekeyruleswhenwashingyourhands按规则洗手Getridofunhealthypersonalhygieneandbehavior杜绝不卫生的习惯和行为Keepgoodhealth保持身体健康 Takeashowerorbatheveryday每天淋浴或洗澡Cutfingernailsandcleanunderneathfingernailsoften常修剪与清洗指甲Donothavefakenailsornailpolish Theyarenotallowedwhileworking 禁止佩戴假指甲或涂指甲油Nodanglingjewelryallowedwhileworking 工作时 请不要佩戴吊挂类饰品Wearcleanandwashedclothes穿着干净的衣物Donoteat drinkorsmokewhileworking exceptonbreaks 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 Reporttoyourmanagerwhenyouaresick 生病时 您应立即向经理报告 GoodPersonalHygiene好的个人卫生习惯 ProperHandWashingProcedure正确的洗手程序 Firstuse38 Cwatertowashhands用38C温度的水冲洗双手 1 Applysoap用肥皂 2 Rubhandsinsoapfor20second使劲搓洗至少20秒钟 3 Washhands scrubnailsandunderthefingernails清洗指间和指甲缝 4 Rinsewithrunningwater用流水彻底冲洗 5 6 Usepapertowelorelectricairtodryhands用一次性纸或电干风将手弄干 HandSanitizer手消毒液 MustbeapprovedbytheFDA必须经美农业部批准Usehandsanitizerafterwashinghands需洗手后用Usinghandsanitizerdoesnottaketheplaceofwashingyourhands用消毒液决不能代替洗手 RulesforFoodHandlers食品操作人员手的要求 Fingernailsshouldbeshortandclean指甲要短 干净 Donotwearfakefingernailsnornailpolish不要戴假指甲不要涂指甲油 Acoverisalwaysneededforaninjuredfinger受伤手指包扎后要戴上罩 RulesforWearingGloves戴手套 Wearingglovesdoesnottaketheplaceofwashinghands戴手套决不能代替洗手Youcanonlywearglovesonce donoteverre usegloves 只能用一次Itmustfittheworkyouaredoing适合要做的工作Mustbesafe durable sanitized必须安全 耐用 卫生Mustfityourhands带上必须合适Youmustusethemproperly必须正确使用 UsingGlovesSafely安全地使用手套 Glovesmustneverbeusedinplaceofhandwashing 使用手套不能代替洗手 Alwayswashhandsthoroughly 彻底地清洗双手Beforeputtingongloves在戴手套之前Whenchangingintoafreshpairofgloves在更换新的手套时Weargloveswhen 戴手套Appropriateforthetaskandforthejobathand适合要做的工作Whenhandlingrawmeats suchasgroundbeef在处理生肉时 如绞肉馅等Whenhandlingready to eatfoodsorfoodsthatwillnotbecooked suchassalads delimeats etc 当加工即食食品或无需烹饪的食品时 如沙拉 熟食等Overbandagesonhandsandforearms当手或前臂缠有绷带时 Alwayschangegloveswhen 更换手套Theybecomepunctured ripped soiledortorn当手套被刺破 裂开 受污染或被撕破时Beforebeginningadifferenttask suchasmovingfrommeatpreparationtosaladpreparation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Atleastevery2hoursormoreoften ifnecessary duringcontinualuse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Afterhandlingrawmeat suchashamburger andbeforehandlingcookedorready to eatfoods suchassalad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 UsingGlovesSafely安全地使用手套 问题在哪 Time TemperaturePrinciple时间 温度规则 Cook hold cool andreheatfoodproperly正确控制烹饪 温度维持 冷却 再加温的时间和温度DiscardfoodthatspendslongerthanfourhoursintheTemperatureDangerZone TDZ 倒掉任何在温度危险区放了4小时以上的食物Buildtime temperaturecontrolsintorecipes把时间与温度控制写进烹饪配方里Makecalibratedthermometersavailable校正了的温度计在手边Removeonlyasmuchfoodfromstorageasnecessary从库房中仅提取所需的食品 Topreventtime temperatureabuse 防止错用时间和温度滥用 TimeandTemperatureControl时间与温度控制 CriticalControlPoint关键控制点Forhotproducts holdallpotentiallyhazardousfoodsat140 Forabove所有潜在危害食品热保持温度为60 或更高CriticalControlPoint关键控制点Forcoldproducts holdallpotentiallyhazardousfoodsat41 Forbelow所有潜在危害食品冷保持温度为5 或更低 CriticalControlPoints CCPS 关键控制点 ProceduresforTakingtheTemperatureofFoodItems食物温度测量程序 HowtoCalibratetheThermometer温度计的校准Placetipofthethermometerinthecenterofacuporbowlwith50 50combinationoficeandwaterandwait3minutes Donottouchsideorbottom 将温度计的感应端放在盛装50 50的冰水混合物的杯中或碗中 等待3分钟 不要接触容器侧壁或底部 Turncalibrationnutwithpliersorratchetuntiltheneedlereads32 F 0 C 用钳子或棘齿转动校准螺母直到指针读数为0 Cleanandsanitizethetipwithalcoholswapsbeforeusingagainand orstoring 在下次使用或贮存前用酒精棉清洁并消毒温度计的感应端Insertstemofthermometerinthemiddleofthefooditemfor5to10seconds 将温度计的感应杆插入食品的中心位置5到10秒钟 LogtemperatureontheTemperatureLog 在温度日志上记录温度5 Ifitemdoesn tmeettemperaturerequirements determineaCorrectiveAction Reheat Re chill RecheckorDiscardandlogontheTemperatureLog 如果产品不符合 决定采取纠正措施 重新加热 重新冷却 重新检查或丢弃 并记录在温度日志上6 TaketheappropriateCorrectiveAction 采取适当的纠正措施7 Sanitizethermometerstem 清洁消毒温度计枢轴8 Probeyournextfooditemandrepeatsteps1through5 fromaboveslide 检查下一单品重复第2步到第5步9 Temperaturesshouldbeloggedevery45minutestoanhourideally ateverystand 在每个餐饮点 理想上应每45分钟到一个小时记录一次温度 ProceduresforTakingtheTemperatureofFoodItems食物温度测量程序 Checkinternaltemperaturesusingathermometer用温度计检查食品内的温度Checktemperaturesatleasteveryfourhours至少每4小时检查一下温度Discarditafterapredeterminedamountoftime倒掉超过事先设定时间的食品Protectitfromcontaminantswithcovers sneezeguards为防止交叉污染需加喷嚏护栏 食品要加盖Prepareitinsmallbatchessoitwillbeusedfaster每次烹调少量食品 这样用得快一点 Whenhandlingpotentiallyhazardousfood 当维持有潜在危险的食物时 GeneralRulesforHandlingFood温度维持要求 Whenhandlingpotentiallyhazardoushotfoods 当维持潜在危险热食品的温度 Holditataninternaltemperatureof140 F 60 C orhigher把食品内部温度保持在华氏140度 摄氏60度 或以上Onlyuseequipmentthatcanmaintainthistemperature只用可以维持温度的设备Neverusehot holdingequipmenttoreheatfood不使用温度维持设备做食品加温用Stiritatregularintervalstodistributeheatevenly不断搅动食品使食品保持在同一温度 HandlingPotentiallyHazardousHotFoods维持潜在危险热食品的温度 Holditataninternaltemperatureof41 F 5 C orlower维持食物的内部温度在华氏41度 摄氏5度 或以下Onlyuseequipmentthatcanmaintainthistemperature只使用可以保持这一温度的设备Donotstorefooddirectlyonice请不要把食物直接放在冰上 Whenhandlingpotentiallyhazardouscoldfood 当维持有潜在危险的凉菜时 HandlingPotentiallyHazardousHotFoods维持有潜在危险的凉菜 StepstoCoolandReheatFoodSafely全的冷却食品步骤 Reheating重新加热To165 Forabove 15seconds达到74 或更高 15秒Cooling冷却TwoPhases两阶段140 F 70 Fin2Hours60 21 在2小时内70 F 41 Finanadditional4Hours21 5 在额外4小时内TimeandTemperaturewillbetakenandrecordedforeveryfooditemduringfinalcook hotholding andcooling 最终的烹调 热保持 冷保持等各项的温度和时间将被记录 FourAcceptableWaystoThawFood解冻食品的四种方法 Intherefrigeratorattemperaturesof41 Forless 在5摄氏度或更低温度的冰箱中解冻Submergethefrozenproductinrunningpotable drinkable wateratatemperatureof70 Forbelow 将冷冻食品浸在 可饮用的 流动的水中解冻 温度为21摄氏度或更低Inamicrowave onlyifitwillbecookedimmediatelyafterward 除非食品需解冻立即烹饪 可在微波炉中解冻Partofthecookingprocessaslongastheproductreachestherequiredminimuminternalcookingtemperatures 在烹调过程中解冻 前提是烹调后食品的中心温度达到最低要求Neverthawfoodinstandingwater 不要在死水中解冻食品 CleaningandSanitizing清洁和消毒 Processofreducingthenumberofmicroorganismsonacleansurfacetosafelevels 把清洁的表面的微生物减少到安全水平以 Cleaning清洁 Processofremovingfoodandothertypesofsoilfromasurface 把表面的食物和脏物清理掉 Sanitizing消毒 CleaningandSanitizing清洁与消毒 Aftereachuse每次用后Anytimeyoubeginworkingwithanothertypeoffood每次开始做另一种食品时Afterataskhasbeeninterrupted工作被打扰后At4 hourintervalsifitemsareinconstantuse连续使用4小时后 Food contactsurfacesmustbewashed rinsed andsanitized 与食品接触的表面必须清洁 冲洗 消毒 CleaningandSanitizingFood ContactSurfaces与食品接触的表面的清理和消毒 Surfacescanbesanitizedusing 容器与设备表面消毒需用EcolabChemicals用Ecolab化学制品FollowEcolabinstructions按Ecolab要求做 SanitizingMethods消毒办法 Immerseitinaspecificconcentrationofsanitizingsolution 可以把这个物体浸泡在专门浓度的消毒液里OR或Rinse swab orsprayitwithaspecificconcentrationofsanitizingsolution 用专门浓度的消毒液清洗 刷洗 喷洒这个物体 Whensanitizingafood contactsurfacewithachemicalsanitizer youcan 当用化学消毒液对接触食品的表面消毒时 你可以 ChemicalSanitizing化学消毒 Theconcentrationofthesanitizerinfluencesitseffectiveness浓度影响消毒液效力 Concentrationmustbecheckedwithatestkit浓度必须用试纸检查Lowconcentrations 低浓度Mayfailtosanitizeobjects物体可能消不了毒Highconcentrations 高浓度Maybeunsafe leaveodor badtaste corrodemetals 可能不安全 留下气味 不好的味道 腐蚀金属表面Changesolutionwhendirtyorwhenconcentrationisbelowitsrequirement 如果物体太脏或浓度低于要求 更换消毒液 FactorsInfluencingaSanitizer sEffectiveness影响消毒液效力的因素 Generally sanitizersworkbestfrom55 Fto120 F 13 Cto49 C 般来说 消毒液在华氏55度至120度 摄氏13度至49度 最有效力At55 F 13 C orlower sanitizersmaynotbeeffective 华氏55度 摄氏13度 或低于这个温度时 消毒液可能无效力At120 F 49 C orhigher sanitizersmaycorrodemetalsorevaporate 华氏120度 摄氏49度 或高于时金属会被腐蚀 消毒液会挥发 Thetemperatureofthesanitizingsolutioninfluencesitseffectiveness 温度影响消毒液的效力 FactorsInfluencingaSanitizer sEffectiveness影响消毒液效力的因素 Thesanitizermustmakecontactwiththeobjectforaspecificamountoftime消毒液必须在物体表面上停留规定的时间Theminimumtimesdifferforeachsanitizer每种消毒液最少停留时间有所不同 Asanitizer scontacttimewithanobjectinfluencesitseffectiveness 消毒液在物体表面的时间影响效力 FactorsInfluencingaSanitizer sEffectiveness影响消毒液效力的因素 ProceduresForUsingSanitizerContainers消毒桶的使用程序 Thepurposeistosanitizefoodcontactsurfacesaftertheyhavebeenproperlycleaned Effectivesanitationoffoodcontactsurfaceswillpreventthetransmissionofdiseaseandfoodspoilagemicroorganisms 正确清洁食品接触表面后 进行消毒 将食品接触表面进行有效的消毒 可防止疾病及食源性微生物的传播Makesureallsanitizercontainersarecleanpriortouse 确保消毒桶在使用前是干净的 Sanitizercontainersaretobeusedforsanitizersonly nootherchemicalsaretobemixedorusedinthesecontainers Redcoloredcontainersshouldbeusedforsanitizers 消毒桶只盛装消毒液 其他的化学药品不应在消毒桶中混合使用 红色桶用于消毒桶 Fillsanitizercontainerwithwarmwater andaddtheproperamountofsanitizer FollowManufacturersrecommendationonlabelforconcentrationonlabelforconcentration waterratio IfusingtheEcolabsystem theproperamountofsanitizerwillbemeteredoutautomaticallyintothesanitizercontainer Alwaysmeasurethesanitizerconcentrationwiththeproperteststriportestpaper Recordconcentrationonasanitizerlog Thepropersanitizerconcentrationsarelistedonthesanitizerconcentrationlog 用温水充满消毒桶 并加入适量的消毒剂 按照产品说明标签上提到的消毒剂与水的比率浓度添加 如果使用益康系统那么正确消毒剂的量会自动添加到消毒桶中 使用试纸经常测量消毒剂的浓度 并记录在消毒日志中 ProceduresForUsingSanitizerContainers消毒桶的使用程序 Placeacleanclothinthesanitizersolutionandstorecontainerunderfoodpreporservingstationsuntilyouarereadytouseit 除非使用 请在消毒液中放入一块干净的布 并且把消毒桶放在备餐与供应台下面Changesolutionwhenconcentrationisbelowstandardorwhensolutiongetscloudy 当消毒剂浓度降低或消毒液混浊时应更换消毒液Sanitizercontainersshouldbesetupfresheverymorningpriortostartingfoodprep 每天早上在食品准备工作开始之前应准备好新配制的消毒剂 ProceduresForUsingSanitizerContainers消毒桶的使用程序 ProcedureforTestingSanitizerSolution消毒液浓度检测程序 RequiredConditions要求条件Sanitizingsolutionmustbecleanandfresh andatalukewarmtemperature 75 Fto90 F 24 Cto32 C Testpapermustbecleananddry 消毒剂应清洁新鲜 在较低温度下保存 24 到32 试纸应干净并干燥 Remove1 5inchesofHydrionqt 10pHtestpaper 取一张1 5英寸 3 75cm 长的试纸 可检测的PH值范围为10Diptestpaperintosanitizingsolutionandholdstillfor10seconds Donotshaketestpaperinwater 用试纸蘸消毒剂并保持10秒钟 不要将试纸在水中摇动 Removetestpaperfromwaterandcomparetochartontestpaperdispenserimmediately Papershouldbeayellow greenishcolorandcompareto200partspermilliononthetestpaperdispenserchart 将试纸拿出 立刻与试纸的显示图进行对照 试纸应呈黄绿色与试纸显示图上200ppm相对应 Ifsanitizingsolutionisnottheproperconcentration emptysinkandrefillwithlukewarmwater AddSter BacBlusanitizingsolution OnepushonyourEcolabBrainUnit Checkrequiredconditionsandretestsanitizingsolution Ifsanitizingsolutionisstillnottheproperconcentrationbalance callEcolabtorecalibrateyourBrainUnit 如果消毒剂浓度不合适 应放空水槽 重新充满凉水 添加Ster BacBlu消毒剂 检查必要条件并重新检测消毒剂浓度 如果消毒剂浓度仍然没有合格 通知益康重新校准分配器 Sanitizingsolutionshouldbechangedwhendirtyorevery3hours whichevercomesfirst 当消毒剂变浑浊或每3小时应更换消毒剂 MakesuretodocumentresultsintheSanitationLog 将使用结果记录在消毒日志中 ProcedureforTestingSanitizerSolution消毒液浓度检测程序 Checkthemforcleanliness检查机器是否干净Clearforeignobjectsfromtrays spraynozzles清理托盘 喷枪上面的异物Checkdetergentandsanitizerlevels检查是否有足够的洗涤剂 消毒剂Scrape rinse orsoakitemsbeforewashingthem先除掉赃物 冲洗 浸泡碗盘 再用洗碗机Loadrackscorrectly正确在架上码放 Whenusingthedishwashingmachines 当操作洗碗机时 DishwashingMachineOperation洗碗机的操作 Checkmachinetemperatures pressures检查机器的温度与压力Checkracksexitingmachinesforsoileditems检查出洗碗机的碗架里是否有遗留物Air dryallitems风干所有的物品Keepmachineingoodrepair定期维护保养机器 DishwashingMachineOperation洗碗机的操作 Whenusingthedishwashingmachines 当操作洗碗机时 ReceivingandStorage产品接收与库房管理 Temperature 高于华氏41度 摄氏5度 41 F 5 C 颜色Color 牛肉Beef 颜色发黄 发绿brownorgreen羊肉Lamb 颜色发黄 瘦肉表面发白brown whitishsurfacecoveringtheleanmeat猪肉Pork 颜色特别深 肥肉发软 腐臭excessivelydarkcolor softorrancidfat品质形态Texture 黏 干slimy sticky ordry味道Odor 发酸sourodor包装Packaging 包装箱损坏 包装纸脏 包装破坏 真空包装密封坏了brokencartons dirtyrappers tornpackaging vacuumpackagingwithbrokenseals Accept接受Reject拒受 Temperature 华氏41度 摄氏5度 以下41 F 5 C orlower颜色Color 牛肉Beef 鲜樱桃红brightcherryred羊肉Lamb 淡红色lightred猪肉Pork 淡粉红lightpinkmeat firmwhitefat品质形态Texture 挺 触摸有弹性firmandspringsbackwhentouched味道Odor 无异味noodor包装Packaging 完整 整洁intactandclean ReceivingCriteriaforMeat肉类接收条件 Accept接收Reject拒收 ReceivingCriteriaforMeat肉类接收条件 Temperature 高于华氏41度 摄氏5度 41 F 5 C 颜色Color 脖子发紫 发绿 翅膀尖颜色深 红尖可接受 purpleorgreendiscolorationaroundtheneck darkwingtips redtipsareacceptable 品质形态Texture 翅膀或关节处发黏stickinessunderthewingsoraroundjoints味道Odor 味道异常 异味abnormal unpleasantodor Accept接受Reject拒受 Temperature 华氏41度 摄氏5度 以下41 F 5 C orlower颜色Color 持原色nodiscoloration品质形态Texture 挺 触摸有弹性firmandspringsbackwhentouched味道Odor 无异味noodor包装Packaging 产品应置于碎冰中 冰水可以自动流出 productshouldbesurroundedbycrushed self drainingice ReceivingCriteriaforPoultry家禽接收条件 ReceivingCriteriaforPoultry家禽接收条件 Accept接收Reject拒收 Temperature 高于华氏41度 摄氏5度 41 F 5 C 颜色Color 暗灰色鳃 干表皮dullgraygills dulldryskin品质形态Texture 形体软 触摸有手印softfleshthatleavesanimprintwhentouched眼睛Eyes 不清楚 红眼圈 下陷cloudy red rimmed sunken Accept接受Reject拒受 Temperature 华氏41度 摄氏5度 以下41 F 5 C orlower颜色Color 鲜红的鱼鳃 闪亮的鱼表皮brightredgills brightshinyskin品质形态Texture 挺 触摸有弹性firmandspringsbackwhentouched味道Odor 有一点海洋或海草的味道mildoceanorseaweedsmell包装Packaging 产品应置于碎冰中 冰水可以自动流出 productshouldbesurroundedbycrushed self drainingice ReceivingCriteriaforFish鱼的接收条件 接收Accept拒收Reject ReceivingCriteriaforFish鱼的接收条件 7 6 Putitinaclean sanitizedcontainer一定要将其放置在干静 消毒的容器里Coverit盖上盖Labelwithproductnameandoriginaluse by expirationdate贴标签注明品名 使用时间 过期时间 Transferfoodbetweencontainersproperly 库房正确转运 Ifyoutakefoodoutofitsoriginalpackage 如果你从原包装提取食品 GeneralStorageGuidelines库房注意事项 LiftingandYourBack搬运和你的后腰 PreventingBackInjury防止腰部受伤 RULESFORLIFTING搬运要求 NeverBend Lift andTwistatthesametime 决不能同时弯腰 搬起 转腰Usemechanicalaidsorassistancewhenpossible 如可能使用机械Bendyourkneesanduseyourlegstolift 弯曲你的膝盖 用你的腿提起重物 ProperLiftingTechni