ServSafe食品安全基礎課程－采购和接收安全食品

1、采购和接收安全食品Responsibility for the safety of food that enters your establishment rests with YOU!进入你的部门的食品是否安全责任在于你!采 购 和 收 货n Are licensed and reputable 有许可证，并有良好声誉n Have food-safety procedures in place 确定有食品安全措施 n Train employees in food safety 给员工食品安全知识培训n Can deliver consistent product quality 产品质量稳

2、定n Can deliver products on time 供货及时n Use delivery trucks in good condition 运货车辆保持良好状态n Have clean well run warehouses 仓库运作良好，清洁卫生Make sure your suppliers 确保你的供应商选择一个供应商n Train employees 训练员工n Inspect immediately 立刻检测n Receive one at a time 不要同时接收二种以上食品 n plan ahead 提前计划n Have information at hand 拥有

3、正确的资料在手n Correct mistakes immediately 及时纠正错误n Label for storage 储藏时必须贴有标签n Schedule during off-peak hours 在非高峰时间做好进度表n Keep area clean 保持环境清洁n Have a backup menu plan 有一份后备的菜单计划收 货 指 南Accept 合格nBeef color Bright cherry red 牛肉颜色 鲜樱桃红nLamb color Light red 羊肉颜色 浅红nPork color Pink lean meat, white fat 猪

4、肉颜色 瘦肉粉红，肥肉白色nTexture Firm; springs back when touched 质地 结实; 接触有弹性Reject 不合格nColor Brown or greenish-brown, green, or purple blotches; black, white, or green spots 颜色 棕色或棕绿色, 绿色, 或紫色斑块; 黑色, 白色, 或绿色斑点nTexture Slimy, sticky, or dry 质地 泥烂的, 粘糊糊的, 或干的nPackaging Broken cartons, dirty wrappers, or torn pa

5、ckaging 包装 破裂的纸箱， 不清洁的包装材料，或破损的包装nOdor Sour odor 气味 酸味Receive at 41F (5C) or lower接收温度为 41F (5C) 或更低接 收 新 鲜 肉 类Accept 合格 Reject 不合格接收新鲜肉类食品Accept 合格nColor No discoloration 颜色 没有变色nTexture Firm; springs back when touched 质地 结实; 接触有弹性nPackaging Should be surrounded by crushed, self-draining ice 包装 须用自

6、排水的碎冰围住不合格nColor Purple or green discoloration around the neck; dark wing tips (red wing tips are acceptable) 颜色 颈部有紫色或绿色污点; 翅膀末端呈深色 (红色为合格)nTexture Stickiness under the wings or around joints 质地 翅膀下部或关节周围呈粘性nOdor Abnormal, unpleasant odor 气味 不正常, 难闻的气味Receive at 41F (5C) or lower接收温度为 41F (5C) 或更低接

7、 收 新 鲜 家 禽 Accept 合格 Reject 不合格接 收 新 鲜 家 禽Grading StampsInspection Stamps检测和分等级检测章肉类家禽等级章肉类家禽Accept 合格nColor Bright red gills; bright shiny skin 颜色 鲜红的腮; 鲜亮的鱼皮nOdor Mild ocean or seaweed smell 气味 淡淡的海洋或海草气味nEyes Bright, clear, and full 眼睛 明亮, 清澈, 饱满nTexture Firm flesh that springs back when touched

8、质地 鱼肉结实，接触有弹性Reject 不合格nColor Dull gray gills; dull dry skin 颜色 灰暗色的腮; 干暗的鱼皮nOdor Strong fishy or ammonia smell 气味 浓重的腥味或 阿摩尼亚气味nEyes Cloudy, red-rimmed, sunken 眼睛 浑浊, 边缘红色, 凹陷nTexture Soft; leaves an imprint when pressed 质地 柔软; 挤压后留下印记Receive at 41F (5C) or lower接收温度为 41F (5C) 或更低接收新鲜鱼类Accept 合格 Re

9、ject 不合格接收冰鲜鱼类Accept 合格nOdor Mild ocean or seaweed smell 气味 淡淡的海洋或海草味nShell Closed and unbroken 壳 关闭，未破损nCondition Shipped alive; identified by shellstock identification tag. Retain tags for ninety days after product is used 其它条件 活运输; 有仓库的标签号码. 保留标签号码至产品食用后90 天不合格nOdor Strong fishy smell 气味 浓重的腥味nSh

10、ell Open shells that do not close when tapped; broken shells 壳 开口，轻击也不关闭; 壳破损nCondition Dead on arrival 其它情况 抵达时已死nTexture Slimy, sticky, or dry 质地 泥烂的, 粘糊糊的, 或干的Receive at 45F (7C) or lower接收温度为 45F (7C) 或更低接收活的贝壳类Accept 合格nOdor Mild ocean or seaweed smell 气味 淡淡的海洋或海草气味nShell Hard and heavy for lob

11、sters and crabs 壳 龙虾和蟹的壳坚硬，沉重nCondition Shipped alive; packed with seaweed and kept moist 其它条件 活运输; 海草包扎，保持充足的水分Reject 不合格nOdor Strong fishy smell 气味 浓重的腥味nShell Soft 壳 柔软nCondition Dead on arrival; tail fails to curl when lobster is picked up 其它情况 抵达时已死; 龙虾被拿起时，尾巴不弯曲Receive at 45F (7C) or lower接收温度

12、为 45F (7C) 或更低接收活的甲壳类n Date tags when shellfish are received 收取贝壳类食物时，标上日期n Keep tags on file for ninety days after last shellfish used 保留标签至贝壳类食物被食用后90天n Never mix shellfish shipments 绝不能将不同的贝壳类食物混合运输Shellstock Identification Tags储 藏 标 签储藏标签Accept 合格nOdor None 气味 无nShells clean and unbroken 壳 清洁，没有

13、破损nCondition Firm, high yolks that are not easy to break and whites that cling to yolk 其它条件 蛋黄结实，不易破裂，蛋白紧粘蛋黄Reject 不合格nOdor Abnormal smell 气味 不正常气味nShells Dirty and cracked 壳 脏并且破裂 Receive at air temperature of 45F (7C) or lower在空气温度 45F (7C) 或更低时接收接收新鲜的蛋Accept 合格nMilk Sweetish flavor 牛奶 微甜nbutter S

14、weet flavor, uniform color, firm texture 牛油 甜味, 均衡的颜色, 坚实的质地nCheese Typical flavor and texture, uniform color 乳酪 有特征的味道和质地, 均衡的颜色Reject 不合格nMilk Sour, bitter, or moldy 牛奶 酸, 苦, 或发霉nButter Sour, bitter, or moldy taste; uneven color; soft texture 牛油 酸, 苦, 或霉味; 颜色不均匀; 质地柔软nCheese Unnatural mold; uneven

15、 color; abnormal flavor or texture 乳酪 不自然的霉菌; 不均匀的颜色; 不正常的味道或质地Receive at 41F (5C) or lower接收温度为 41F (5C) 或更低 (unless specified by law) (或按法规)接收新鲜奶制品Accept 合格nCondition Vary depending on product 条件 根据不同产品要求不同Reject 不合格nOdor Unpleasant 气味 难闻的nCondition Signs of insect infestation; cuts or mushiness;

16、discoloration, wilting or dull appearance 其它情况 有遭虫害侵扰的迹象; 破口或粘糊; 变色污点, 外观枯萎或暗淡Receiving temperatures vary接 收 温 度 不 同接收新鲜农产品Accept 合格nPackaging Intact and in good condition 包装 完整，毫无破损不合格nPackaging Torn/holes; expired use-by dates 包装 破损的/有破洞的; 过期的Refrigerated Processed Foods Receive at 41F (5C) or low

17、er冷藏食品的接收温度为 41F (5C) 或更低 (unless otherwise specified) (除非特别标明)加工过的食品Accept 合格nPackaging Intact and in good condition 包装 完整，毫无破损Reject 不合格nPackaging Large ice crystals on product/package; water stains/liquid on packaging, abnormal color, dry texture 包装 产品/包装上有大的 冰结晶; 包装上有水渍/ 液体, 不正常的颜色, 干燥 Frozen Pr

18、ocessed Foods Receive frozen冷冻食品的接收条件：冷冻加工过的食品Accept 合格nPackaging Intact and in good condition 包装 完整，毫无破损Reject 不合格nPackaging Leaking; expired code date 包装 渗漏; 过期 nAppearance Unacceptable product color; appears slimy or bubbles 外观 不合格的颜色; 粘糊糊或有泡沫MAP, Vacuum-Packed, Sous Vide Foods Receive at 41F (5C

19、) or low密封胶袋包装, 真空包装接收温度 41F (5C) 或更低 (unless specified) (除非特殊规定)包装食品n Swollen endsn Leaks and flawed sealsn Rust and dentsn No labelsReject if 以下情况不合格接收罐装食品n底部膨胀 n 渗漏和密封不当n 生锈和有凹痕 n 没有商标 Reject if 以下情况不合格nHoles, tears, punctures 有破洞, 撕破, 刺破n Dampness or moisture stains 潮湿或水渍Reject if 以下情况不合格nContai

20、ns insects or eggs, rodent droppings 有虫或虫卵, 鼠类的粪便 n Abnormal color or odor 不正常的颜色或气味n Spots of mold 霉斑n Slimy 粘糊状Packaging 包装 Product 产品接收干货Torn Gag 破损 Moisture Stain 水渍接收干货Discard food if kept in the temperature danger zone (41F to 140F or 5C to 60C) for longer than four hours保存在危险温度带 (41F 至 140F 或

21、 5C 至 60C) 超过4 小时的食品必须丢弃The thermometer may be the single most important tool you have to protect food温度计是你用来保护食品的最重要工具监控时间和温度Types of Thermometers 温度计的种类Digital thermometer数码温度计Bi-metallic stemmed thermometer双金属带柄温度计Image courtesy of Cooper Instrumental Corporation,Middlefield, CT.Image courtesy of

22、 Thermometer Manufacturing, AtkinsTechnical, Gainsville, FL.温度计Bi-Metallic Stemmed Thermometer双金属带柄温度计温度计指示针校准螺母固定夹柄浸没区域凹陷处n Keep clean 保持清洁n Measure internal temperatures in the thickest part of the product 测量产品的内部温度n Calibrate regularly 经常校准n Never use glass thermometers 禁止使用玻璃温度计温度计的使用n Step One

23、Fill container with crushed ice and water 第一步 在容器内装入碎冰和水n Step Two Submerge sensing area of stem in ice water for thirty seconds 第二步 将温度计的敏感部分浸入冰水三十秒n Step Three Adjust calibration nut until thermometer reads 32F (0C) 第三步 调准校准螺母直到温度计读数为 32F (0C)Ice-Point Method 冰点法校准温度计n Step One Bring a pan of wate

24、r to a boil 第一步 将一锅水烧开n Step Two Submerge sensing area of stem in boiling water for thirty seconds 第 二步 将温度计的敏感部分浸入沸水三十秒 n Step ThreenAdjust calibration nut until thermometer reads 212F (100C) 第三步 调准校准螺母直到温度计读数为 212F (100C)Boiling-Point Method 沸点法校准温度计nMeat, poultry, fish Insert stem/probe into thickest portion 肉类, 家禽, 鱼 将探针插入最厚部位n Packaged food Insert stem/probe between two packages 包装食品 将探针插入两个袋之间n Milk and other liquids Submerge stem/probe in liquid 牛奶和其它液体 将探针浸入液体n Bulk liquids Fold bag over stem/probe 大袋包装 将大袋折起，