食品卫生与安全炊事员培训

1、Food Safety & Sanitation 食品卫生与平安食品卫生与平安Beijing Olympic Catering Services Project北京奥运餐饮效劳工程北京奥运餐饮效劳工程We are doing the most important workfor the Olympic Games It is our responsibility to provide safe and healthy food so that the athletes can compete successfully； and the coaches, the staff and the vo

2、lunteers will work well. 我们的责任是提供平安健康的食品，这样运发动才能比赛成功；教练员，工作人员和志愿者才能工作好。 The world is watching. No one can be sick from the food. If anyone gets sick from the food, it will be bad world-wide news! 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我们为奥运会做这一项最重要的工作How Foods Can Be Unsafe食物如何变的不平安

3、食物如何变的不平安 Time & temperature are not properly controlled 时间与温度处理不当 Cross contamination交叉污染 Bad personal hygiene不良的个人卫生 Improper clean & sanitation不正确的清洁与消毒 Cross Contamination交叉污染交叉污染 Foods That Can be Harmful可能具危害因素的食物可能具危害因素的食物Chicken, duck, poultry, fish & sea foods, meat (pork, beef & lamb) 鸡、鸭,

4、 家禽、鱼 及其他海产品、肉猪、牛、羊Eggs, milk & milk products 蛋、奶、及制品 Beans & bean products 豆类、豆制品 Cooked products 熟食品 Vegetables 蔬菜 How Food is Contaminated by a Person食物如何被人污染食物如何被人污染Scratching your head 抓头皮 Combing/Touching your hair with your fingers 用指头拨拢头发 Wiping and/or touching your nose 擦或摸鼻子 Rubbing your e

5、ars 搓耳朵 Touching your pimples 摸青春痘或未痊愈的疮 Wearing a dirty uniform 穿不清洁的制服 Coughing and/or sneezing into hand 对着手咳嗽或打喷嚏 Spitting 吐痰或口水 To minimize the risk of contamination when serving food, all staff should: 为减少效劳食品时交叉污染，厨房工作人员应该为减少效劳食品时交叉污染，厨房工作人员应该: Store serving utensils properly 正确存放效劳器具 Use ser

6、ving utensils with long handles 用带长把的器具 Use clean and sanitized utensils for serving 用干净，消毒的器具 Minimize bare-hand contact with food that is cooked or ready-to-eat 防止赤手接触做好，准备入口的食品 Practice good personal hygiene 养成良好的个人卫生习惯 Minimizing Contamination During Service效劳中减少交叉污染效劳中减少交叉污染Handling Food, Glass

7、ware, Dishes, and Utensils 效劳中的对与错效劳中的对与错RIGHT 对对 WRONG 错错 RIGHT 对对 WRONG 错错RIGHT 对对 WRONG 错错RIGHT 对对 WRONG 错错Minimizing Contamination During Service效劳中减少交叉污染效劳中减少交叉污染Handling Food, Glassware, Dishes, and Utensils 效劳中的对与错续效劳中的对与错续 RIGHT 对对 WRONG 错错 RIGHT 对对 WRONG 错错RIGHT 对对 WRONG 错错RIGHT 对对 WRONG 错错

8、Minimizing Contamination During Service效劳中减少交叉污染效劳中减少交叉污染 Install sneeze guards 安装喷嚏护栏 Separate raw meat, fish, and poultry from cooked and ready-to-eat food 生肉，鱼，家禽与成品和即食食品要分开 Hand out fresh plates to customers 给客人新盘子使用 Label all food items 所有食品要有标签 Maintain proper temperatures 保持正确温度 Practice Firs

9、t In First Out (FIFO) 实行先进先出 To keep food safe at food bars and buffets:保持自助餐区食品平安保持自助餐区食品平安:Self-Service Areas自助餐区自助餐区 Personal Hygiene个人卫生个人卫生Good Personal Hygiene好的个人卫生习惯好的个人卫生习惯 Maintain good personal hygiene 保持良好的个人卫生 Wear comfortable clothes 着装得体 Follow the key rules when washing your hands 按规

10、那么洗手 Get rid of unhealthy personal hygiene and behavior 杜绝不卫生的习惯和行为 Keep good health 保持身体健康 Take a shower or bath every day 每天淋浴或洗澡 Cut fingernails and clean underneath fingernails often 常修剪与清洗指甲 Do not have fake nails or nail polish. They are not allowed while working. 禁止佩戴假指甲或涂指甲油 No dangling jewe

11、lry allowed while working. 工作时，请不要佩戴吊挂类饰品 Wear clean and washed clothes 穿着干净的衣物 Do not eat, drink or smoke while working (except on breaks).当您在烹调或供给食物时，在烹调区，洗刷区、器具区，请勿吃东西、喝饮料或抽烟。Report to your manager when you are sick. 生病时，您应立即向经理报告。Good Personal Hygiene好的个人卫生习惯好的个人卫生习惯Proper Hand Washing Procedure

12、正确的洗手程序正确的洗手程序First use 38C water to wash hands 用38C温度的水冲洗双手 1Apply soap 用肥皂 2Rub hands in soap for 20 second 使劲搓洗至少20秒钟 3Wash hands, scrub nails and under the finger nails 清洗指间和指甲缝 4Rinse with running water用流水彻底冲洗 56Use paper towel or electric air to dry hands用一次性纸或电干风将手弄干 Hand Sanitizer 手消毒液手消毒液 M

13、ust be approved by the FDA 必须经美农业部批准 Use hand sanitizer after washing hands 需洗手后用 Using hand sanitizer does not take the place of washing your hands用消毒液决不能代替洗手 Rules for Food Handlers 食品操作人员手的要求食品操作人员手的要求 Fingernails should be short and clean指甲要短，干净 Do not wear fake fingernails nor nail polish 不要戴假指

14、甲不要涂指甲油A cover is always needed for an injured finger 受伤手指包扎后要戴上罩Rules for Wearing Gloves 戴手套戴手套 Wearing gloves does not take the place of washing hands 戴手套决不能代替洗手You can only wear gloves once (do not ever re-use gloves) 只能用一次 It must fit the work you are doing 适合要做的工作 Must be safe, durable, sanitiz

15、ed 必须平安、耐用、卫生 Must fit your hands 带上必须适宜 You must use them properly 必须正确使用 Using Gloves Safely平安地使用手套平安地使用手套Gloves must never be used in place of hand washing!使用手套不能代替洗手! Always wash hands thoroughly: 彻底地清洗双手 Before putting on gloves 在戴手套之前 When changing into a fresh pair of gloves 在更换新的手套时 Wear glo

16、ves when: 戴手套 Appropriate for the task and for the job at hand 适合要做的工作 When handling raw meats, such as ground beef 在处理生肉时，如绞肉馅等 When handling ready-to-eat foods or foods that will not be cooked, such as salads, deli meats, etc. 当加工即食食品或无需烹饪的食品时，如沙拉，熟食等 Over bandages on hands and forearms 当手或前臂缠有绷带时

17、 Always change gloves when: 更换手套更换手套 They become punctured, ripped, soiled or torn 当手套被刺破，裂开，受污染或被撕破时 Before beginning a different task, such as moving from meat preparation to salad preparation 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 At least every 2 hours or more often, if necessary, during continual use 在连续使用

18、时，如果需要，至少每隔两个小时或更频繁，更换一次手套 After handling raw meat, such as hamburger, and before handling cooked or ready-to-eat foods, such as salad 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 Using Gloves Safely平安地使用手套平安地使用手套Time-Temperature Principle时间时间-温度规那么温度规那么 Cook, hold, cool, and reheat food properly 正确控制烹饪，温度维持，冷却，再加温

19、的时间和温度 Discard food that spends longer than four hours in the Temperature Danger Zone (TDZ) 倒掉任何在温度危险区放了4小时以上的食物 Build time-temperature controls into recipes 把时间与温度控制写进烹饪配方里 Make calibrated thermometers available 校正了的温度计在手边 Remove only as much food from storage as necessary 从库房中仅提取所需的食品 To prevent t

20、ime-temperature abuse:防止错用时间和温度滥用防止错用时间和温度滥用:Time and Temperature Control时间与温度控制时间与温度控制 Critical Control Point 关键控制点 For hot products, hold all potentially hazardous foods at 140F or above 所有潜在危害食品热保持温度为60或更高 Critical Control Point 关键控制点 For cold products, hold all potentially hazardous foods at 41F

21、 or below 所有潜在危害食品冷保持温度为5或更低 Critical Control Points (CCPS)关键控制点关键控制点Procedures for Taking the Temperature of Food Items食物温度测量程序食物温度测量程序How to Calibrate the Thermometer 温度计的校准 Place tip of the thermometer in the center of a cup or bowl with 50/50 combination of ice and water and wait 3 minutes (Do n

22、ot touch side or bottom) 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 Turn calibration nut with pliers or ratchet until the needle reads 32F (0C.) 用钳子或棘齿转动校准螺母直到指针读数为0 Clean and sanitize the tip with alcohol swaps before using again and/or storing. 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 Insert stem of thermome

23、ter in the middle of the food item for 5 to 10 seconds. 将温度计的感应杆插入食品的中心位置5到10秒钟 Log temperature on the Temperature Log. 在温度日志上记录温度 5. If item doesnt meet temperature requirements, determine a Corrective Action: Reheat, Re-chill, Recheck or Discard and log on the Temperature Log. 如果产品不符合，决定采取纠正措施。重新加

24、热，重新冷却，重新检查或丢弃，并记录在温度日志上 6. Take the appropriate Corrective Action. 采取适当的纠正措施 7. Sanitize thermometer stem. 清洁消毒温度计枢轴 8. Probe your next food item and repeat steps 1 through 5 (from above slide). 检查下一单品重复第2步到第5步 9. Temperatures should be logged every 45 minutes to an hour ideally, at every stand. 在每

25、个餐饮点，理想上应每45分钟到一个小时记录一次温度 Procedures for Taking the Temperature of Food Items食物温度测量程序食物温度测量程序 Check internal temperatures using a thermometer用温度计检查食品内的温度 Check temperatures at least every four hours至少每4小时检查一下温度 Discard it after a predetermined amount of time 倒掉超过事先设定时间的食品 Protect it from contaminant

26、s with covers/sneeze guards 为防止交叉污染需加喷嚏护栏，食品要加盖 Prepare it in small batches so it will be used faster 每次烹调少量食品，这样用得快一点 When handling potentially hazardous food:当维持有潜在危险的食物时当维持有潜在危险的食物时:General Rules for Handling Food温度维持要求温度维持要求When handling potentially hazardous hot foods:当维持潜在危险热食品的温度当维持潜在危险热食品的温度

27、: Hold it at an internal temperature of 140F (60C) or higher 把食品内部温度保持在华氏140度摄氏60度或以上 Only use equipment that can maintain this temperature 只用可以维持温度的设备 Never use hot-holding equipment to reheat food 不使用温度维持设备做食品加温用 Stir it at regular intervals to distribute heat evenly 不断搅动食品使食品保持在同一温度 Handling Pote

28、ntially Hazardous Hot Foods维持潜在危险热食品的温度维持潜在危险热食品的温度 Hold it at an internal temperature of 41F (5C) or lower 维持食物的内部温度在华氏41 度摄氏5度或以下 Only use equipment that can maintain this temperature 只使用可以保持这一温度的设备 Do not store food directly on ice 请不要把食物直接放在冰上When handling potentially hazardous cold food:当维持有潜在危

29、险的凉菜时当维持有潜在危险的凉菜时:Handling Potentially Hazardous Hot Foods维持有潜在危险的凉菜维持有潜在危险的凉菜Steps to Cool and Reheat Food Safely全的冷却食品步骤全的冷却食品步骤Reheating 重新加热 To 165F or above, 15 seconds 到达74或更高, 15秒 Cooling 冷却 Two Phases 两阶段 140F - 70F in 2 Hours 60 - 21 在2小时内 70F - 41F in an additional 4 Hours 21 - 5，在额外4小时内 T

30、ime and Temperature will be taken and recorded for every food item during final cook, hot holding, and cooling. 最终的烹调，热保持，冷保持等各项的温度和时间将被记录Four Acceptable Ways to Thaw Food解冻食品的四种方法解冻食品的四种方法 In the refrigerator at temperatures of 41F or less. 在5摄氏度或更低温度的冰箱中解冻 Submerge the frozen product in running po

31、table (drinkable) water at a temperature of 70F or below. 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 In a microwave, only if it will be cooked immediately afterward. 除非食品需解冻立即烹饪，可在微波炉中解冻 Part of the cooking process as long as the product reaches the required minimum internal cooking temperatures. 在烹调过程中解冻，前提是烹调

32、后食品的中心温度到达最低要求 Never thaw food in standing water! 不要在死水中解冻食品 Cleaning and Sanitizing清洁和消毒清洁和消毒Process of reducing the number of microorganisms on a clean surface to safe levels. 把清洁的外表的微生物减少到 平安水平以 Cleaning 清洁清洁 Process of removing food and other types of soil from a surface. 把外表的食物和脏物清理掉 Sanitizing

33、消毒消毒 Cleaning and Sanitizing 清洁与消毒清洁与消毒 After each use 每次用后 Anytime you begin working with another type of food 每次开始做另一种食品时 After a task has been interrupted 工作被打搅后 At 4-hour intervals if items are in constant use 连续使用4小时后 Food-contact surfaces must be washed, rinsed, and sanitized:与食品接触的外表必须清洁，冲洗，消

34、毒与食品接触的外表必须清洁，冲洗，消毒:Cleaning and Sanitizing Food-Contact Surfaces与食品接触的外表的清理和消毒与食品接触的外表的清理和消毒 Surfaces can be sanitized using:容器与设备外表消毒需用 Ecolab Chemicals 用Ecolab化学制品 Follow Ecolab instructions 按Ecolab要求做 Sanitizing Methods 消毒方法消毒方法 Immerse it in a specific concentration of sanitizing solution. 可以把这

35、个物体浸泡在专门浓度的消毒液里 OR 或或 Rinse, swab, or spray it with a specific concentration of sanitizing solution. 用专门浓度的消毒液清洗，刷洗，喷洒这个物体 When sanitizing a food-contact surface with a chemical sanitizer, you can: 当用化学消毒液对接触食品的外表消毒时，你可以：当用化学消毒液对接触食品的外表消毒时，你可以： Chemical Sanitizing 化学消毒化学消毒 The concentration of the s

36、anitizer influences its effectiveness浓度影响消毒液效力浓度影响消毒液效力 Concentration must be checked with a test kit 浓度必须用试纸检查 Low concentrations: 低浓度 May fail to sanitize objects物体可能消不了毒 High concentrations: 高浓度 May be unsafe, leave odor/bad taste, corrode metals. 可能不平安，留下气味，不好的味道，腐蚀金属外表 Change solution when dirt

37、y or when concentration is below its requirement. 如果物体太脏或浓度低于要求, 更换消毒液 Factors Influencing a Sanitizers Effectiveness影响消毒液效力的因素影响消毒液效力的因素 Generally, sanitizers work best from 55F to 120F (13C to 49C) 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 At 55F (13C) or lower, sanitizers may not be effective. 华氏55度摄氏13度或低

38、于这个温度时，消毒液可能无效力 At 120F (49C) or higher, sanitizers may corrode metals or evaporate. 华氏 120度摄氏49度或高于时金属会被腐蚀，消毒液会挥发 The temperature of the sanitizing solution influences its effectiveness:温度影响消毒液的效力温度影响消毒液的效力Factors Influencing a Sanitizers Effectiveness影响消毒液效力的因素影响消毒液效力的因素 The sanitizer must make co

39、ntact with the object for a specific amount of time 消毒液必须在物体外表上停留规定的时间 The minimum times differ for each sanitizer 每种消毒液最少停留时间有所不同 A sanitizers contact time with an object influences its effectiveness:消毒液在物体外表的时间影响效力消毒液在物体外表的时间影响效力:Factors Influencing a Sanitizers Effectiveness影响消毒液效力的因素影响消毒液效力的因素Pr

40、ocedures For Using Sanitizer Containers消毒桶的使用程序消毒桶的使用程序 The purpose is to sanitize food contact surfaces after they have been properly cleaned. Effective sanitation of food contact surfaces will prevent the transmission of disease and food spoilage microorganisms.正确清洁食品接触外表后，进行消毒。将食品接触外表进行有效的消毒，可防止疾

41、病及食源性微生物的传播 Make sure all sanitizer containers are clean prior to use. 确保消毒桶在使用前是干净的. Sanitizer containers are to be used for sanitizers only, no other chemicals are to be mixed or used in these containers. (Red colored containers should be used for sanitizers) 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 3

42、.Fill sanitizer container with warm water, and add the proper amount of sanitizer. (Follow Manufacturers recommendation on label for concentration on label for concentration/water ratio) If using the Ecolab system, the proper amount of sanitizer will be metered out automatically into the sanitizer c

43、ontainer. Always measure the sanitizer concentration with the proper test strip or test paper. Record concentration on a sanitizer log. The proper sanitizer concentrations are listed on the sanitizer concentration log. 用温水充满消毒桶，并参加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

44、的浓度，并记录在消毒日志中。 Procedures For Using Sanitizer Containers消毒桶的使用程序消毒桶的使用程序 Place a clean cloth in the sanitizer solution and store container under food prep or serving stations until you are ready to use it. 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给台下面 Change solution when concentration is below standard or w

45、hen solution gets cloudy. 当消毒剂浓度降低或消毒液混浊时应更换消毒液 Sanitizer containers should be set up fresh every morning prior to starting food prep. 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。Procedures For Using Sanitizer Containers消毒桶的使用程序消毒桶的使用程序 Procedure for Testing Sanitizer Solution消毒液浓度检测程序消毒液浓度检测程序Required Conditions 要求

46、条件要求条件 Sanitizing solution must be clean and fresh, and at a lukewarm temperature, 75F to 90F (24C to 32C). Test paper must be clean and dry. 消毒消毒剂应清洁新鲜，在较低温度下保存剂应清洁新鲜，在较低温度下保存24到到32，试纸应干净并枯燥。，试纸应干净并枯燥。 Remove 1.5 inches of Hydrion qt-10 pH test paper. 取一张英寸取一张英寸(3.75cm)长的试纸，长的试纸，可检测的可检测的PH值范围为值范围为1

47、0 Dip test paper into sanitizing solution and hold still for 10 seconds. Do not shake test paper in water. 用试纸蘸消毒剂并保持用试纸蘸消毒剂并保持10秒钟。不要将试纸在水中秒钟。不要将试纸在水中摇动。摇动。 Remove test paper from water and compare to chart on test paper dispenser immediately. Paper should be a yellow-greenish color and compare to

48、200 parts per million on the test paper dispenser chart. 将试纸拿出，立刻将试纸拿出，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。相对应。 5.If sanitizing solution is not the proper concentration, empty sink and refill with lukewarm water. Add Ster-Bac Blu sanitizing solution. (One push on your Eco

49、lab Brain Unit). Check required conditions and retest sanitizing solution. If sanitizing solution is still not the proper concentration balance, call Ecolab to recalibrate your Brain Unit. 如果消毒剂浓度不适宜，应放空水槽，重新充满凉水。添加Ster-Bac Blu 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。 6.Sanitizing solution sh

50、ould be changed when dirty or every 3 hours, whichever comes first. 当消毒剂变浑浊或每3小时应更换消毒剂。 7.Make sure to document results in the Sanitation Log. 将使用结果记录在消毒日志中。Procedure for Testing Sanitizer Solution消毒液浓度检测程序消毒液浓度检测程序 Check them for cleanliness 检查机器是否干净 Clear foreign objects from trays/spray nozzles清理

51、托盘，喷枪上面的异物 Check detergent and sanitizer levels 检查是否有足够的洗涤剂，消毒剂 Scrape, rinse, or soak items before washing them 先除掉赃物, 冲洗，浸泡碗盘，再用洗碗机 Load racks correctly 正确在架上码放 When using the dishwashing machines:当操作洗碗机时当操作洗碗机时:Dishwashing Machine Operation洗碗机的操作洗碗机的操作 Check machine temperatures/pressures检查机器的温度与

52、压力 Check racks exiting machines for soiled items 检查出洗碗机的碗架里是否有遗留物 Air-dry all items 风干所有的物品 Keep machine in good repair 定期维护保养机器Dishwashing Machine Operation洗碗机的操作洗碗机的操作When using the dishwashing machines:当操作洗碗机时当操作洗碗机时:Receiving and Storage产品接收与库房管理产品接收与库房管理 Temperature: 高于华氏41度摄氏5度 41F (5C) 颜色 Col

53、or:牛肉Beef:颜色发黄, 发绿 brown or green羊肉 Lamb:颜色发黄, 瘦肉外表发白brown, whitish surface covering the lean meat猪肉 Pork: 颜色特别深, 肥肉发软, 腐臭 excessively dark color, soft or rancid fat品质形态 Texture: 黏, 干slimy, sticky, or dry味道Odor: 发酸 sour odor包装 Packaging: 包装箱损坏, 包装纸脏, 包装破坏, 真空包装密封坏了broken cartons, dirty rappers, torn

54、 packaging, vacuum packaging with broken sealsAccept 接受接受 Reject 拒受拒受Temperature: 华氏41度摄氏5度以下 41F (5C) or lower颜色Color: 牛肉Beef:鲜樱桃红bright cherry red羊肉 Lamb:淡红色light red猪肉 Pork:淡粉红 light pink meat, firm white fat品质形态 Texture:挺, 触摸有弹性firm and springs back when touched味道Odor: 无异味no odor包装Packaging:完整,

55、整洁 intact and cleanReceiving Criteria for Meat肉类接收条件肉类接收条件Accept 接收接收 Reject 拒收拒收 Receiving Criteria for Meat肉类接收条件肉类接收条件Temperature: 高于华氏41度摄氏5度 41F (5C) 颜色 Color:脖子发紫，发绿，翅膀尖颜色深，(红尖可接受 purple or green discoloration around the neck; dark wing tips (red tips are acceptable)品质形态 Texture:翅膀或关节处发黏sticki

56、ness under the wings or around joints味道Odor:味道异常，异味 abnormal, unpleasant odorAccept 接受接受 Reject 拒受拒受Temperature: 华氏41度摄氏5度以下 41F (5C) or lower颜色Color:持原色 no discoloration品质形态 Texture:挺, 触摸有弹性firm and springs back when touched味道Odor: 无异味no odor包装Packaging:产品应置于碎冰中，冰水可以自动流出。product should be surrounde

57、d by crushed, self-draining iceReceiving Criteria for Poultry家禽接收条件家禽接收条件Receiving Criteria for Poultry家禽接收条件家禽接收条件Accept 接收接收 Reject 拒收拒收 Temperature: 高于华氏41度摄氏5度 41F (5C) 颜色 Color:暗灰色鳃，干表皮 dull gray gills; dull dry skin 品质形态 Texture:形体软，触摸有手印 soft flesh that leaves an imprint when touched眼睛 Eyes:不

58、清楚，红眼圈，下陷cloudy, red-rimmed, sunkenAccept 接受接受 Reject 拒受拒受Temperature: 华氏41度摄氏5度以下 41F (5C) or lower颜色Color:鲜红的鱼鳃，闪亮的鱼表皮 bright red gills; bright shiny skin 品质形态 Texture: 挺, 触摸有弹性firm and springs back when touched味道Odor: 有一点海洋或海草的味道 mild ocean or seaweed smell包装Packaging: 产品应置于碎冰中, 冰水可以自动流出。product

59、should be surrounded by crushed, self-draining iceReceiving Criteria for Fish鱼的接收条件鱼的接收条件接收接收 Accept 拒收拒收 RejectReceiving Criteria for Fish鱼的接收条件鱼的接收条件7-6 Put it in a clean, sanitized container 一定要将其放置在干静，消毒的容器里 Cover it 盖上盖 Label with product name and original use-by/expiration date贴标签注明品名，使用时间，过期时

60、间 Transfer food between containers properly! 库房正确转运库房正确转运!If you take food out of its original package: 如果你从原包装如果你从原包装提取食品提取食品:General Storage Guidelines库房本卷须知库房本卷须知 Lifting and Your Back搬运和你的后腰搬运和你的后腰Preventing Back Injury防止腰部受伤RULES FOR LIFTING搬运要求搬运要求 Never Bend, Lift, and Twist at the same time!