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1、采購和接收安全食品responsibility for the safety of food that enters your establishment rests with you!進入你的部門的食品是否安全責任在于你!采 購 和 收 貨n are licensed and reputable 有許可證,并有良好聲譽n have food-safety procedures in place 確定有食品安全措施 n train employees in food safety 給員工食品安全知識培訓n can deliver consistent product quality 產(chǎn)品質量穩(wěn)

2、定n can deliver products on time 供貨及時n use delivery trucks in good condition 運貨車輛保持良好狀態(tài)n have clean well run warehouses 倉庫運作良好,清潔衛(wèi)生make sure your suppliers 確保你的供應商選擇一個供應商n train employees 訓練員工n inspect immediately 立刻檢測n receive one at a time 不要同時接收二種以上食品 n plan ahead 提前計劃n have information at hand 擁有

3、正確的資料在手n correct mistakes immediately 及時糾正錯誤n label for storage 儲藏時必須貼有標簽n schedule during off-peak hours 在非高峰時間做好進度表n keep area clean 保持環(huán)境清潔n have a backup menu plan 有一份后備的菜單計劃收 貨 指 南accept 合格nbeef color bright cherry red 牛肉顏色 鮮櫻桃紅nlamb color light red 羊肉顏色 淺紅npork color pink lean meat, white fat 豬

4、肉顏色 瘦肉粉紅,肥肉白色ntexture firm; springs back when touched 質地 結實; 接觸有彈性reject 不合格ncolor brown or greenish-brown, green, or purple blotches; black, white, or green spots 顏色 棕色或棕綠色, 綠色, 或紫色斑塊; 黑色, 白色, 或綠色斑點ntexture slimy, sticky, or dry 質地 泥爛的, 粘糊糊的, 或干的npackaging broken cartons, dirty wrappers, or torn pa

5、ckaging 包裝 破裂的紙箱, 不清潔的包裝材料,或破損的包裝nodor sour odor 氣味 酸味receive at 41f (5c) or lower接收溫度為 41f (5c) 或更低接 收 新 鮮 肉 類accept 合格 reject 不合格接收新鮮肉類食品accept 合格ncolor no discoloration 顏色 沒有變色ntexture firm; springs back when touched 質地 結實; 接觸有彈性npackaging should be surrounded by crushed, self-draining ice 包裝 須用自

6、排水的碎冰圍住不合格ncolor purple or green discoloration around the neck; dark wing tips (red wing tips are acceptable) 顏色 頸部有紫色或綠色污點; 翅膀末端呈深色 (紅色為合格)ntexture stickiness under the wings or around joints 質地 翅膀下部或關節(jié)周圍呈粘性nodor abnormal, unpleasant odor 氣味 不正常, 難聞的氣味receive at 41f (5c) or lower接收溫度為 41f (5c) 或更低接

7、 收 新 鮮 家 禽 accept 合格 reject 不合格接 收 新 鮮 家 禽grading stampsinspection stamps檢測和分等級檢測章肉類家禽等級章肉類家禽accept 合格ncolor bright red gills; bright shiny skin 顏色 鮮紅的腮; 鮮亮的魚皮nodor mild ocean or seaweed smell 氣味 淡淡的海洋或海草氣味neyes bright, clear, and full 眼睛 明亮, 清澈, 飽滿ntexture firm flesh that springs back when touched

8、質地 魚肉結實,接觸有彈性reject 不合格ncolor dull gray gills; dull dry skin 顏色 灰暗色的腮; 干暗的魚皮nodor strong fishy or ammonia smell 氣味 濃重的腥味或 阿摩尼亞氣味neyes cloudy, red-rimmed, sunken 眼睛 渾濁, 邊緣紅色, 凹陷ntexture soft; leaves an imprint when pressed 質地 柔軟; 擠壓后留下印記receive at 41f (5c) or lower接收溫度為 41f (5c) 或更低接收新鮮魚類accept 合格 re

9、ject 不合格接收冰鮮魚類accept 合格nodor mild ocean or seaweed smell 氣味 淡淡的海洋或海草味nshell closed and unbroken 殼 關閉,未破損ncondition shipped alive; identified by shellstock identification tag. retain tags for ninety days after product is used 其它條件 活運輸; 有倉庫的標簽號碼. 保留標簽號碼至產(chǎn)品食用后90 天不合格nodor strong fishy smell 氣味 濃重的腥味nsh

10、ell open shells that do not close when tapped; broken shells 殼 開口,輕擊也不關閉; 殼破損ncondition dead on arrival 其它情況 抵達時已死ntexture slimy, sticky, or dry 質地 泥爛的, 粘糊糊的, 或干的receive at 45f (7c) or lower接收溫度為 45f (7c) 或更低接收活的貝殼類accept 合格nodor mild ocean or seaweed smell 氣味 淡淡的海洋或海草氣味nshell hard and heavy for lob

11、sters and crabs 殼 龍蝦和蟹的殼堅硬,沉重ncondition shipped alive; packed with seaweed and kept moist 其它條件 活運輸; 海草包扎,保持充足的水分reject 不合格nodor strong fishy smell 氣味 濃重的腥味nshell soft 殼 柔軟ncondition dead on arrival; tail fails to curl when lobster is picked up 其它情況 抵達時已死; 龍蝦被拿起時,尾巴不彎曲receive at 45f (7c) or lower接收溫度

12、為 45f (7c) 或更低接收活的甲殼類n date tags when shellfish are received 收取貝殼類食物時,標上日期n keep tags on file for ninety days after last shellfish used 保留標簽至貝殼類食物被食用后90天n never mix shellfish shipments 絕不能將不同的貝殼類食物混合運輸shellstock identification tags儲 藏 標 簽儲藏標簽accept 合格nodor none 氣味 無nshells clean and unbroken 殼 清潔,沒有

13、破損ncondition firm, high yolks that are not easy to break and whites that cling to yolk 其它條件 蛋黃結實,不易破裂,蛋白緊粘蛋黃reject 不合格nodor abnormal smell 氣味 不正常氣味nshells dirty and cracked 殼 臟并且破裂 receive at air temperature of 45f (7c) or lower在空氣溫度 45f (7c) 或更低時接收接收新鮮的蛋accept 合格nmilk sweetish flavor 牛奶 微甜nbutter s

14、weet flavor, uniform color, firm texture 牛油 甜味, 均衡的顏色, 堅實的質地ncheese typical flavor and texture, uniform color 乳酪 有特征的味道和質地, 均衡的顏色reject 不合格nmilk sour, bitter, or moldy 牛奶 酸, 苦, 或發(fā)霉nbutter sour, bitter, or moldy taste; uneven color; soft texture 牛油 酸, 苦, 或霉味; 顏色不均勻; 質地柔軟ncheese unnatural mold; uneven

15、 color; abnormal flavor or texture 乳酪 不自然的霉菌; 不均勻的顏色; 不正常的味道或質地receive at 41f (5c) or lower接收溫度為 41f (5c) 或更低 (unless specified by law) (或按法規(guī))接收新鮮奶制品accept 合格ncondition vary depending on product 條件 根據(jù)不同產(chǎn)品要求不同reject 不合格nodor unpleasant 氣味 難聞的ncondition signs of insect infestation; cuts or mushiness;

16、discoloration, wilting or dull appearance 其它情況 有遭蟲害侵擾的跡象; 破口或粘糊; 變色污點, 外觀枯萎或暗淡receiving temperatures vary接 收 溫 度 不 同接收新鮮農(nóng)產(chǎn)品accept 合格npackaging intact and in good condition 包裝 完整,毫無破損不合格npackaging torn/holes; expired use-by dates 包裝 破損的/有破洞的; 過期的refrigerated processed foods receive at 41f (5c) or low

17、er冷藏食品的接收溫度為 41f (5c) 或更低 (unless otherwise specified) (除非特別標明)加工過的食品accept 合格npackaging intact and in good condition 包裝 完整,毫無破損reject 不合格npackaging large ice crystals on product/package; water stains/liquid on packaging, abnormal color, dry texture 包裝 產(chǎn)品/包裝上有大的 冰結晶; 包裝上有水漬/ 液體, 不正常的顏色, 干燥 frozen pr

18、ocessed foods receive frozen冷凍食品的接收條件:冷凍加工過的食品accept 合格npackaging intact and in good condition 包裝 完整,毫無破損reject 不合格npackaging leaking; expired code date 包裝 滲漏; 過期 nappearance unacceptable product color; appears slimy or bubbles 外觀 不合格的顏色; 粘糊糊或有泡沫map, vacuum-packed, sous vide foods receive at 41f (5c

19、) or low密封膠袋包裝, 真空包裝接收溫度 41f (5c) 或更低 (unless specified) (除非特殊規(guī)定)包裝食品n swollen endsn leaks and flawed sealsn rust and dentsn no labelsreject if 以下情況不合格接收罐裝食品n底部膨脹 n 滲漏和密封不當n 生銹和有凹痕 n 沒有商標 reject if 以下情況不合格nholes, tears, punctures 有破洞, 撕破, 刺破n dampness or moisture stains 潮濕或水漬reject if 以下情況不合格ncontai

20、ns insects or eggs, rodent droppings 有蟲或蟲卵, 鼠類的糞便 n abnormal color or odor 不正常的顏色或氣味n spots of mold 霉斑n slimy 粘糊狀packaging 包裝 product 產(chǎn)品接收干貨torn gag 破損 moisture stain 水漬接收干貨discard food if kept in the temperature danger zone (41f to 140f or 5c to 60c) for longer than four hours保存在危險溫度帶 (41f 至 140f 或

21、 5c 至 60c) 超過4 小時的食品必須丟棄the thermometer may be the single most important tool you have to protect food溫度計是你用來保護食品的最重要工具監(jiān)控時間和溫度types of thermometers 溫度計的種類digital thermometer數(shù)碼溫度計bi-metallic stemmed thermometer雙金屬帶柄溫度計image courtesy of cooper instrumental corporation,middlefield, ct.image courtesy of

22、 thermometer manufacturing, atkinstechnical, gainsville, fl.溫度計bi-metallic stemmed thermometer雙金屬帶柄溫度計溫度計指示針校準螺母固定夾柄浸沒區(qū)域凹陷處n keep clean 保持清潔n measure internal temperatures in the thickest part of the product 測量產(chǎn)品的內(nèi)部溫度n calibrate regularly 經(jīng)常校準n never use glass thermometers 禁止使用玻璃溫度計溫度計的使用n step one

23、fill container with crushed ice and water 第一步 在容器內(nèi)裝入碎冰和水n step two submerge sensing area of stem in ice water for thirty seconds 第二步 將溫度計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 調準校準螺母直到溫度計讀數(shù)為 32f (0c)ice-point method 冰點法校準溫度計n step one bring a pan of wate

24、r to a boil 第一步 將一鍋水燒開n step two submerge sensing area of stem in boiling water for thirty seconds 第 二步 將溫度計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 調準校準螺母直到溫度計讀數(shù)為 212f (100c)boiling-point method 沸點法校準溫度計nmeat, poultry, fish insert stem/probe into thickest portion 肉類, 家禽, 魚 將探針插入最厚部位n packaged food insert stem/probe between two packages 包裝食品 將探針插入兩個袋之間n milk and other liquids submerge stem/probe in liquid 牛奶和其它液體 將探針浸入液體n bulk liquids fold bag over stem/probe 大袋包裝 將大袋折起,

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