安全供应食物(五星级酒店厨房培训资料).ppt

用餐时保护食品安全 交叉感染 时间和温度 保护食品安全 Keep cold foods cold and hot foods hot 将冷的食品保冷，热的食品保温 Measure internal temperature at least every two hours 至少每2小时测量食品的内部温度 Choose 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 Never use hot-holding equipment to reheat foods 绝不能使用装热食品的容器加热食品 Hot-holding equipment must keep foods at 140oF (60oC) or higher 热的食品必须保持温度在 140oF (60oC) 或更高 Stir at regular intervals 规定间隔时间搅拌食品 Keep foods covered 盖好装食品的容器 Measure internal temperature at least every two hours 至少每隔2小时测量食品内部温度 Discard food after four hours if not held at or above 140oF (60oC) 如果食品没有在140oF (60oC)或以上温度保温，4小时以后，必须丢弃 Never 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 Prepare in small batches 小批量的准备菜肴 食品保温指南 Cold-holding equipment must keep food at 41oF (5oC) or lower 保冷的食品设备必须保持温度为 41oF (5oC) 或更低 Do not store directly on ice 不能直接将食品储藏在冰上 Measure internal temperature at least two hours 至少每隔2小时测量食品的内部温度 Keep 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 Monitor the food bar 监控食品柜台 Install sneeze guards or food shields 安装喷嚏罩或食品保护罩  Label food items 做好食品标签 Maintain proper temperatures 保持适当的温度 Never 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 Separate 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 Encourage 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 Use equipment designed to maintain safe temperatures 使用规定的设备保持安全温度 Clean and sanitize delivery vehicles 清洁消毒运货工具 Practice good personal hygiene 保持良好个人卫生 Check internal food temperature regularly 定时检测食品内部温度 Label foods with instructions 为食品做好标签和说明 Provide safety guidelines for consumers 为消费者提供安全指导 Mobile, Temporary Kitchens, Vending, Catering 汽车旅馆, 临时厨房, 自动售货机, 食堂 Image courtesy of the IllinoisResta