安全供應(yīng)食物五星級(jí)酒店培訓(xùn)教材課件

用餐時(shí)保護(hù)食品安全1交叉感染時(shí)間和溫度保護(hù)食品安全2Keepcoldfoodscoldandhotfoodshot將冷的食品保冷，熱的食品保溫Measureinternaltemperatureatleasteverytwohours至少每2小時(shí)測(cè)量食品的內(nèi)部溫度Choosefoodsafetyoverfoodquality食品安全比食品質(zhì)量更重要WhenHoldingFoods

當(dāng)食品保溫時(shí)食品保溫待用3Neverusehot-holdingequipmenttoreheatfoods絕不能使用裝熱食品的容器加熱食品Hot-holdingequipmentmustkeepfoodsat140oF(60oC)orhigher熱的食品必須保持溫度在140oF(60oC)或更高Stiratregularintervals規(guī)定間隔時(shí)間攪拌食品Keepfoodscovered蓋好裝食品的容器Measureinternaltemperatureatleasteverytwohours至少每隔2小時(shí)測(cè)量食品內(nèi)部溫度Discardfoodafterfourhoursifnotheldatorabove140oF(60oC)

如果食品沒(méi)有在140oF(60oC)或以上溫度保溫，4小時(shí)以后，必須丟棄Nevermixfreshfoodwithfoodbeingheld絕不能在保存待用的食品中加入新鮮食品Prepareinsmallbatches小批量的準(zhǔn)備菜肴食品保溫指南4Cold-holdingequipmentmustkeepfoodat41oF(5oC)orlower

保冷的食品設(shè)備必須保持溫度為41oF(5oC)或更低Donotstoredirectlyonice不能直接將食品儲(chǔ)藏在冰上Measureinternaltemperatureatleasttwohours至少每隔2小時(shí)測(cè)量食品的內(nèi)部溫度Keepfoodscovered蓋好裝食品的容器食品保冷指南5Right正確Wrong錯(cuò)誤Right正確Wrong錯(cuò)誤Right正確Wrong錯(cuò)誤Right正確Wrong錯(cuò)誤正確/不正確的上菜6Right正確Wrong錯(cuò)誤Right正確Wrong錯(cuò)誤Right正確Wrong錯(cuò)誤Right正確Wrong錯(cuò)誤正確/不正確的上菜7Monitorthefoodbar監(jiān)控食品柜臺(tái)Installsneezeguardsorfoodshields安裝噴嚏罩或食品保護(hù)罩

Labelfooditems做好食品標(biāo)簽Maintainpropertemperatures保持適當(dāng)?shù)臏囟萅evermixfreshfoodwithfoodbeingreplaced絕不能將新鮮的食品與在柜臺(tái)上待用的食品混淆Separaterawfoodsfromcookedandready-to-eatfoods生的食品與烹調(diào)好的，待用的食品必須分開(kāi)Encouragecustomerstouseacleanplateonreturntrips鼓勵(lì)客戶(hù)每次來(lái)取食品時(shí)，換干凈的盤(pán)子食品柜臺(tái)的規(guī)則8Useequipmentdesignedtomaintainsafetemperatures使用規(guī)定的設(shè)備保持安全溫度Cleanandsanitizedeliveryvehicles清潔消毒運(yùn)貨工具Practicegoodpersonalhygiene保持良好個(gè)人衛(wèi)生Checkinternalfoodtemperatureregularly定時(shí)檢測(cè)食品內(nèi)部溫度Labelfoodswithinstructions為食品做好標(biāo)簽和說(shuō)明Providesafetyguidelinesforconsumers為消費(fèi)者提供安全指導(dǎo)Mobile,TemporaryKitchens,Vending,Catering汽車(chē)旅館,臨時(shí)廚房,自動(dòng)售貨機(jī),食堂ImagecourtesyoftheIllinois

RestaurantAssociation場(chǎng)外服務(wù)9Practicestrictpersonalhygiene保持嚴(yán)格的個(gè)人衛(wèi)生Monitortimeandtemperature監(jiān)控時(shí)間和溫度Keeprawproductsandready-to-eatfoodsseparate生制品和待用食品必須分開(kāi)Avoidcross-contaminationduringhandling避免交叉感染Cooktorequiredminimalinternaltemperature

將食品烹調(diào)至要求的最低溫度以上Holdhotfoodsat140oF(60oC)orabove;coldfoodsat41oF(5oC)orbelow熱的食品保持溫度140oF(60oC)或更高;冷的食品41oF(5oC)或更低Coolcookedfoodsproperly正確冷卻烹調(diào)好的食品Reheattointernaltemperatureof165oF(74oC)for15secondswithintwohours在2小時(shí)內(nèi)重新加熱食品至內(nèi)部溫度為165oF

(74oC)達(dá)15秒食品安全處理10Arestauranthasbeencontractedtoprovideoff-sitecatering.Normally,thisrestaurantdoesn’tofferthisservice,soyouhavebeenbroughtintoadvisetheowneronhowtohandlefoodssafelyoff-site.Createalistofcriticalitemsthatyouwilladvisetheownertofollow.一家餐館簽約提供餐館外的酒席會(huì)。此餐館以前未提供過(guò)此項(xiàng)服務(wù)，現(xiàn)請(qǐng)你為此餐館提供建議，如何安全地處理食品。為此餐館列出要注意的關(guān)鍵事項(xiàng)。運(yùn)用你的知識(shí)11Haveparticipantspresentaskitonproperandimpropermethodsofservingfoodtoaguest.

請(qǐng)學(xué)員們表演一出滑稽短劇，內(nèi)容是關(guān)于為一位客人提供的正確和不正確的上菜服務(wù)。

Haveaparticipantrole-playaguestcarrying

outunsafepracticesatafoodbar.Discusshow

abuffetattendantmightcorrectthesepractices.

請(qǐng)一位學(xué)員扮演一位顧客，在食品柜臺(tái)上操作不衛(wèi)生。請(qǐng)學(xué)員們討論自助餐服務(wù)員應(yīng)如何糾正這些操作。Challengeparticipantst