卫生局要求文件食品存储登记表

1、Record 3: Food Storage Temperature Record3:食品温度k Commencing日期 201 年 月 日-201 年 月日Area / Outlet 地点/部门: All refrigeration, coolrooms andfreezer units are to temperature checked using a probe thermometer and temperature testing the water or the cooking oil containerswithhe cold storage units. Refrigerat

2、ion units and coolrooms are to be at 5C or below. Freezers are to be -15C or colder. 所有冰箱，冷藏室及冷冻室要使用探测温度计 进量。测量温度为冰箱，冷藏室或者冰箱里专门用于测量温度的水瓶里的水或油的温度。所有冰箱及冷藏室应该在 5 C 或者更低的温度。冷冻室需达到-15 C 或者更低的温度。Stare to record the exact temperature taken with the probe thermometer including the decimal po . Only use blac

3、k or blue pen. If the temperature measured isunsatisfactory contact the executive sous chef or the executive chef whourn should contact the Chief Engineer immedia y. 员工使用探测温度计准确温度，精确到 小数点。使用蓝色或者黑色的笔进行。如果测量的温度不符合要求，请直接汇报给行政副厨师长或者行政总厨。他们应立即通知工程总监。Corrective Action改进措施UnitMonday一Tuesday二Wednesday三Thurs

4、day四Friday五Saturday六Sunday天Date 日期Unit Number 冰箱MMMMMMM1CCCCCCCCCCCCCC2CCCCCCCCCCCCCC3CCCCCCCCCCCCCC4CCCCCCCCCCCCCC5CCCCCCCCCCCCCC6CCCCCCCCCCCCCC7CCCCCCCCCCCCCC8CCCCCCCCCCCCCC9CCCCCCCCCCCCCC10CCCCCCCCCCCCCC11CCCCCCCCCCCCCC12CCCCCCCCCCCCCC13CCCCCCCCCCCCCC14CCCCCCCCCCCCCC15CCCCCCCCCCCCCCInitials 签名4 烹

5、饪温度或重新加热温度的Record 4:Cooking/Reheating Temperature RecordDate 日期Area / Outlet 地点、部门: 3 foodsve been either cooked or reheated are to be recorded per service. Final cooking temperatures are to be at 75C or above. Reheating temperatures are to be at60C or above. For some cuts of meat, e.g. rare beef, r

6、are lamb and fish, cooking temperatures of 75C or below are accepted. Stare to record the exact temperature taken withthe probe thermometer including the decimal po . Only use black or blue pen. 需每次供餐的三种烹饪或者重新加热食品的温度。“潜在危害食品”必须烹煮至 75 度或以上。食品重新加热 的温度是在 60 度或以上。对于一些肉类，例如生牛肉、生羊肉和鱼的烹饪温度在 75 度或以下是可以被接受的。

7、员工使用探测温度计准确温度，精确到小数点。使用蓝色或者黑色的笔进行。BREAKFAST早餐Pros (tick)Food 食物Temperature温度Corrective Action改正措施Sign签名CookReheatCH中餐Pros (tick)Food 食物Temperature温度Corrective Action改正措施Sign签名CookReheatDINNER.晚餐Pros (tick)Food 食物Temperature温度Corrective Action改正措施Sign签名CookReheat程序(打勾)程序(打勾)程序(打勾)食品冷却Record 5: Coolin

8、g Of Food Record5:Date 日期：_Area / Outlet 地点/部门: tieso shallow containers. 尽快冷却食物。将大块的食物切分至浅的容器当中。Cool food as quickly assible. Divide largeFood is to commence cooling when it reaches 60 C. Food must cool from 60 C to 21C within 2 hours, then from 21 C to 5C or below withhe next 4 hours = total 6 hou

9、rs. 当食物到达 60 C 时开始冷却。食物在 2 个小时内必须从 60 度冷却至 21 度，在随后的 4 个小时内从 21 度冷却至 5 度，共耗时 6 小时。Blast chilling of foods is tocool food to 5OC or below within 2 hours. Stare to record the exact temperature taken with the probe thermometer including the decimal po . Only use black or bluepen. 用吹风冷却法冷却食物，在 2 小时内食物需达

10、到 5 度或者以下。员工使用探测温度计准确温度，精确到小数点。使用蓝色或者黑色的笔进行。Date日期Food食物Start Time开始时间Start Temp开始温度Temp after 2 hour 二小时后 温度Temp after 6 hours 六小时后 温度Corrective Action改进措施Signature签名解冻Record 12: Defrosting Record12:Area / Outlet 地点/部门: Foods being defrosted are to be monitoring and recorded on this form. Foods are

11、 deemed to be defrosted or 5C. Once the food is defrosted then it must be used within 48 hours.wed when the core temperature reaches betn 1 C. tore to record the exact temperature taken with the probe thermometer including the decimal po . Only use black or blue pen. 被解冻的食品采用此来和Sta食品的解冻过程。食品的中心温度达到 1 C 至 5C 时，该食品被认为已经解冻.被解冻的食品必须在 48 小时内完成。员工使用探测温度计准确温度，精确到小数点。使 用蓝色或者黑色的笔进行。Food食物Start Date 开始日期Start Time 开始时间Start Temp 开始温度Sign签名Finish Date 结束日期Finish Time 结束时间Finish Temp 结束温度Corrective action改正措施Sign签名清洁计划Record: 17 Cleaning