《食品安全規(guī)范》word版

1、Receiving Food食品的接收Check cleanliness of foods area in vehicle檢查食品運(yùn)輸工具的衛(wèi)生Record vehicle refrigerator air temperature記錄運(yùn)輸工具冷庫(kù)的溫度Check invoice from supplier with purchase order檢查供應(yīng)商的訂貨單據(jù)與采購(gòu)需求Check packaging of food: Chilled and frozen food should be received in insulated packaging檢查食品包裝：冷藏與冷凍食品須接收于隔熱的包

2、裝Chilled food maximum temperature: +6 degree冷藏食品最高溫度為：+6 度Frozen food minimum temperature: -12 degree冷凍食品需于溫度為：- 12 度Visual checks on quality of food (check for any mould, fungus, colour change, rusty cans, blown packaging bad smell, foreign bodies)視覺(jué)檢查食品的品質(zhì) （檢查食品有否長(zhǎng)菌，色變，罐裝生銹，包裝腫漲或異味，參雜外來(lái)物體）Ensure s

3、egregated areas for meat, fish, vegetables,Dairy, dry receiving確保指定魚，肉，蔬菜，奶質(zhì)品與干貨的區(qū)域Ensure all received food is date coded確保所有食品附有保質(zhì)期Ensure chemicals receiving are away from food area確?；瘜W(xué)物品遠(yuǎn)離食品區(qū)域Decanting Food食品包裝Ensure used of correct boxes(Meat red; fish blue; veg-brown, fruit- green)確保使用正確的盒子（肉食 紅

4、色; 魚 藍(lán)色; 蔬菜-棕色, 水果- 綠色）Do random temperature checks and record in logbook經(jīng)常測(cè)試溫度并且在交接本上做記錄Visual check for foreign bodies, object- ripped paper, broken plastic, rubber bands etc.認(rèn)真檢查是否有外來(lái)物體，比如包裝紙，塑料片，橡皮筋等Colour coded date labeling is a must必須使用代表日期的顏色標(biāo)簽No supplier boxes are allowed in storage areas e

5、xcept for multiple dried foods like ketchup bottles, portioned jam and jarred food任何供應(yīng)商所用的盒子不允許出現(xiàn)在儲(chǔ)藏區(qū)域除非是干貨如罐裝食品Ensure immediate removal for storage for allchilled or frozen food once decanted確保所有的冷凍及冷藏品換過(guò)包裝之后迅速存儲(chǔ)Ensure all products are covered before send for storage確保所有的食品在存儲(chǔ)前要加蓋Ensure all boxes a

6、re stored in the correct area (fridge, freezer, dry store)確保所有的盒子要存放在正確的區(qū)域（冷藏室，凍庫(kù)，干貨倉(cāng)）Chilled Food Storage冷藏食物Record fridge air temperature at least, twice daily每天至少記錄2次冰箱溫度Chilled product storage temperature standards.meat and poultry 3-6 ; fish 1-3;dairy 3-6; fruit and vegetables 4- 8冷藏食物標(biāo)準(zhǔn)：肉及家禽類3

7、-6；魚類1-3；奶制品3-6；水果和蔬菜4- 8Old stock being used first (FIRST IN FIRST OUT)確保遵守先進(jìn)先出原則Discard any broken eggs when sighted不得使用破裂的蛋All food must be kept covered所有的食物必須蓋著No food to be stored on the floor禁止把食物放在地板上Ensure meat, fish, dairy, vegetable are kept separated at all time確保肉類，魚類，奶制品，蔬菜分開(kāi)Store cooke

8、d food above raw food生熟分開(kāi)存放Containers to be washed in scullery after use確保容器使用后清洗干凈Frozen Food Storage凍品存儲(chǔ)Compressor must be in working condition (de-iced)確保冷庫(kù)運(yùn)行正常No food to be kept on the floor禁止地上擺放食物Use of freezing date label is compulsory食物儲(chǔ)存貼上日期標(biāo)簽Ensure old stock being used first (FIRST IN FIRS

9、T OUT)確保先進(jìn)先出Frozen Temperature standard -18 to -25 degree C急凍溫度標(biāo)準(zhǔn)-18度至-25度Record freezer air temperature at least, twice daily每天記錄溫度至少兩次急凍All storage containers to be washed after use所有容器使用后須清洗Keep freezer door close at all time急凍庫(kù)門保持關(guān)閉Door handles to be clean inside-out保持庫(kù)門拉手干凈Floors and walls to b

10、e kept clean保持地板，墻壁干凈Dry Food Storage干貨存儲(chǔ)Check that the area is well lit and ventilated確保存放區(qū)域干凈明亮Check for any pest contamination like flies and ants檢查滅蟲工作Floors, walls, doors and shelving to be cleaned daily地板，墻壁，門和架子每天都要清潔干凈No secondary packages like card boxes to be kept inside dry store在干倉(cāng)內(nèi)禁止重復(fù)包

11、裝All food to be kept covered所有的食品都要包好No food to be kept on the floor地板上不許存放食品Keep chemical substance away from food化學(xué)藥品遠(yuǎn)離食品存放區(qū)域Dry Store temperature standard: 18C - 22C干倉(cāng)溫度標(biāo)準(zhǔn)：18C - 22CNo ripened fruit to be kept in dry store (store chilled)新鮮水果不允許存放在干倉(cāng)（請(qǐng)冷藏）All products to be date labeledCOVERIF NOTC

12、OVER RAWPRODUCTCOVER ALL FOOD STUFFSTORE RAW AND COOKEDFOOD SEPERATELY所有干貨存放時(shí)要有日期標(biāo)簽Raw Preparation生食的準(zhǔn)備工作Wash hand before each task每項(xiàng)工作進(jìn)行前要先洗手Ensure usage of clean and sanitized equipment確保所使用的設(shè)備干凈且消過(guò)毒Ensured usage of colour coded chopping board.Raw meat red; fish- blue; vegetable -brown確保使用正確顏色的砧板生

13、食- 紅色；魚 - 藍(lán)色；蔬菜 - 棕色Handle raw food and cooked food separately加工食品時(shí)生熟分開(kāi)Food kept outside the fridge for preparation should not be left out for more than an hour.食品在冰箱外的存放不得超過(guò)1小時(shí)Ensure usage of correct containers for storage確保使用正確的容器存放Use of prepared date label is compulsory請(qǐng)貼上制作日期標(biāo)簽Always thaw food

14、inside a fridge on a drainage tray把需要解凍的食品放在一個(gè)帶孔的托盤里Room temperature standard : 18C室內(nèi)溫度標(biāo)準(zhǔn)：18CEnsure the bins are covered with lid at all times確保所有的容器都加蓋Cooked Preparation烹飪準(zhǔn)備工作Ensure personal hygiene standard is met at all time隨時(shí)都要保持個(gè)人衛(wèi)生標(biāo)準(zhǔn)Ensure gloves are worn when handling cooked food處理熟食時(shí)請(qǐng)戴手套Sani

15、tize and clean equipment before each task確保設(shè)備清潔和消毒Ensured usage of colour coded chopping board(Yellow-cooked meat)使用不同顏色的砧板（黃色 - 熟食）Check food at all times! Smell, feel and taste if necessary隨時(shí)檢查食品，聞，觸摸，必要時(shí)試味Ensure food are cooked to minimum 70C for at least 2 minute確保所有的食品烹飪標(biāo)準(zhǔn)都在70C以上至上保持2分鐘Keep foo

16、d away from 5C - 63C (danger zone)讓食品溫度保持在5C - 63C之外（危險(xiǎn)區(qū)）Keep all food covered if not used immediately存放的食品請(qǐng)蓋好Handle cooked and raw food separately生熟分開(kāi)Ensure preparation area are clean at all times確保工作區(qū)域干凈Cook and Chill烹飪和冷藏Cook all food to a core temperature of 70 degree for 2 minutes所有的食品烹飪中心溫度都要在

17、70攝氏度以上保持2分鐘Divide large quantities like soups and stocks into smallerbatches before chilling把大批量的食品例如湯汁和清湯冷藏前分成小份存放Chill food to 3 degree within 90 minutes食品在3攝氏度的環(huán)境下存放90分鐘Record temperature and time when food is being put in blast chiller食品冷藏前記錄溫度和時(shí)間Record time and temperature when taking food out

18、of blast chiller食品從冷藏室取出前記錄下時(shí)間和溫度If no blast chiller is available an ice-bath may be used for cooling down process如果冷藏室不可用，可用冰水制冷Once chilled, ensure usage of correct storage container冷確食品，確保使用正確的存儲(chǔ)容器Use of date labels is compulsory請(qǐng)務(wù)必使用日期標(biāo)簽Cook and Hot Holding烹飪及熱食Ensure old stock are used first (F

19、IFO)確保先進(jìn)先出原則Keep food covered wherever possible確保食品蓋好Hot holding temperature standard 63C and above熱藏溫度在63C或以上Minimize the quantity of food which is being kept on hot holding確保熱藏食品的質(zhì)量Ensure gloves are worn when handling hot holding food處理熱食時(shí)請(qǐng)戴手套R(shí)ecord temperature/ randomly記錄食品溫度Change utensils every

20、 30 minutes至少30分鐘換一次用具Do not mix serving utensils不要混合用具Reheating of Food再加熱食品Ensure usage of cleaned and sanitized equipment確保使用干凈且消過(guò)毒的設(shè)備For large amounts of liquids and stews you are encouraged to heat up in batches汁醬或燴制食物建議分批加熱Use correct cooking method (frying, baking, boiling) to bring to required temperature使用正確的烹飪方法（炒，烤，煮）及要求的加熱溫度Reheating core temperature standard: 70C for at least 2 minutes再加熱食品中心溫度：70C至少2分鐘Record temperature of reheated food, random check記錄下再加熱食品的溫度Reheated food must be served within 15 minutes after reheating再加熱食品在加熱后15分鐘內(nèi)必須使用Ensure that food is reheated abo