五星级酒店卫生培训_培训课件.ppt

* Talking Points: Review the major preventive measures for parasites. * Talking Points: Thorough cooking of pork will eliminate Trichinella. * Talking Points: Purchasing fish and seafood from approved suppliers is the best defense against Anisakiasis contamination. * Talking Points: Discuss characteristics of mold and yeast. Instruct participants how to handle foods when fungi in the form of molds or yeasts have appeared. Stress that the best policy is to discard questionable products. Mention that mushroom toxins will be discussed in Chapter 3. * Talking Points: Help participants understand how foodborne diseases are classified. Provide examples of each (e.g., botulism is a foodborne intoxication). Remind participants of what they learned earlier about pathogens and toxins, which are keys to remembering the different classifications. * Talking Points: This application reviews the major concepts presented and gives participantsa brief outline for future use. * Fungi 真菌类  Molds 霉菌 Yeasts 酵母菌 Mushrooms 蘑菇 Fungi 真菌类 Commonly cause food spoilage, not illness 通常导致食物变质，不导致疾病 真菌 Foodborne Infection 食物中毒感染 Result when pathogens grow in intestines after a person eats food contaminated by them 由于食用了有病菌食品，并且病菌在肠道类生长 Foodborne Intoxications 食物中毒 Result from eating food containing poisionous toxins 由于食用了有毒素的食品 Foodborne Toxin-Mediated Infection 食物毒素感染 Result from toxins produced by pathogens growing in the intestines 由于肠道内的病菌产生的毒素 食物中毒的分类 Prepare an outline for a discussion of the four types of microorganisms. Include examples of what microorganisms need to survive and grow. Highlight the conditions managers have the most influence over. 制订一个大纲，讨论这四种类型微生物. 举例说明各种微生物生存和生长的条件. 强调这些条件. 运用你的知识 Challenge participants to create a list of foods high in acid and another list of highly alkaline foods. Reward the participant who comes up with the most examples and have him or her share the list with the class. 请学员列出一些高酸性的食品，和一些高碱性的食品。 奖励列出