安全供应食物(五星级酒店厨房培训)

1、用餐时保护食品安全用餐时保护食品安全交叉感染时间和温度保护食品安全保护食品安全nKeep cold foods cold and hot foods hot 将冷的食品保冷，热的食品保温nMeasure internal temperature at least every two hours 至少每2小时测量食品的内部温度nChoose food safety over food quality 食品安全比食品质量更重要When Holding Foods 当食品保温时食品保温待用食品保温待用nNever use hot-holding equipment to reheat foods 绝

2、不能使用装热食品的容器加热食品nHot-holding equipment must keep foods at 140F (60C) or higher 热的食品必须保持温度在 140F (60C) 或更高nStir at regular intervals 规定间隔时间搅拌食品nKeep foods covered 盖好装食品的容器nMeasure internal temperature at least every two hours 至少每隔2小时测量食品内部温度nDiscard food after four hours if not held at or above 140F (

3、60C) 如果食品没有在140F (60C)或以上温度保温，4小时以后，必须丢弃nNever mix fresh food with food being held 绝不能在保存待用的食品中加入新鲜食品nPrepare in small batches 小批量的准备菜肴食品保温指南nCold-holding equipment must keep food at 41F (5C) or lower 保冷的食品设备必须保持温度为 41F (5C) 或更低nDo not store directly on ice 不能直接将食品储藏在冰上nMeasure internal temperature

4、at least two hours 至少每隔2小时测量食品的内部温度nKeep foods covered 盖好装食品的容器食品保冷指南Right 正确Wrong 错误Right 正确Wrong 错误Right 正确Wrong 错误Right 正确Wrong 错误正确/不正确的上菜Right 正确Wrong 错误Right 正确Wrong 错误Right 正确Wrong 错误Right 正确Wrong 错误正确/不正确的上菜nMonitor the food bar 监控食品柜台nInstall sneeze guards or food shields 安装喷嚏罩或食品保护罩 nLabel

5、 food items 做好食品标签nMaintain proper temperatures 保持适当的温度nNever mix fresh food with food being replaced 绝不能将新鲜的食品与在柜台上待用的食品混淆nSeparate raw foods from cooked and ready-to-eat foods 生的食品与烹调好的，待用的食品必须分开nEncourage customers to use a clean plate on return trips 鼓励客户每次来取食品时，换干净的盘子食品柜台的规则nUse equipment desig

6、ned to maintainsafe temperatures 使用规定的设备保持安全温度nClean and sanitize delivery vehicles 清洁消毒运货工具nPractice good personal hygiene 保持良好个人卫生nCheck internal food temperature regularly 定时检测食品内部温度nLabel foods with instructionsn为食品做好标签和说明nProvide safety guidelines for consumers 为消费者提供安全指导Mobile, Temporary Kitch

7、ens, Vending, Catering汽车旅馆, 临时厨房, 自动售货机, 食堂Image courtesy of the IllinoisRestaurant Association场外服务nPractice strict personal hygiene 保持严格的个人卫生nMonitor time and temperature 监控时间和温度nKeep raw products and ready-to-eat foods separate 生制品和待用食品必须分开nAvoid cross-contamination during handling 避免交叉感染nCook to required minimal internal temperature 将食品烹调至要求的最低温度以上nHold hot foods at 140F (60C) or above; cold foods at 41F (5C) or below 热的食品保持温度 140F (60C) 或更高; 冷的食品 41F (5C) 或更低nCool cooked foods properly 正确冷却烹调