供應(yīng)商食品衛(wèi)生與安全培訓(xùn)PPT

1、02.12.2020,.,1,Food Hygiene no corrosion 所有設(shè)備必須良好維修,無破損 4 Chopping boardslong hair must be tied back 工作帽必須時刻穿戴以免頭發(fā)落入食物，長發(fā)必須扎到頭后 Authorized visitors to food preparation/service areas are provided with clean over clothing and required to wash their hands before touching equipment etc 參觀檢查者如要進(jìn)入食物操作區(qū)，必須

2、穿著干凈的制服，并且在接觸餐食用具前洗凈雙手,Clothing for food areas 餐食區(qū)的穿著 Staff must wear clean clothing/uniforms(including shoes) at all times in food preparation/service areas: 員工必須在備貨區(qū)，服務(wù)區(qū)必須時刻穿著干凈（包括鞋子）,02.12.2020,.,21,1Prevent Access 預(yù)防害蟲進(jìn)入 Keep doors and windows closed 保持門窗關(guān)閉 Gutter guards and maintain drainage 做好

3、維修排水系統(tǒng) Door strips and plates 門縫小木條和板 Use fly screens on windows 使用紗窗 Check deliveries for pests 檢查害蟲進(jìn)入的所有渠道 Find/eliminate all possible access points for pests 找出與消滅所有導(dǎo)致害蟲進(jìn)入的可能性入口點(diǎn) 2 Eliminate Conditions 消滅產(chǎn)生害蟲的環(huán)境 Regular cleaning of environment/utensils/equipment 定期清潔所有環(huán)境/用具/設(shè)備 Proper storage and

4、covering of food 適宜的食物儲藏與保護(hù)方法 Proper storage /regular removal of waste 定期的垃圾清理工作 Regularly check potentially warm/moist areas 定期的對潛在發(fā)生區(qū)的檢查,A 3-point strategy must be used to ensure effective pest control 害蟲控制的3個關(guān)鍵點(diǎn),02.12.2020,.,22,3 Regularly Monitor for Signs of Pests 注意害蟲出現(xiàn)的跡象 Droppings 糞便 Eggs/eg

5、g casings 害蟲的卵或蛋 Marks on food 食物上的痕跡 Small mounds of food debris 食物碎削的堆積 Nibbled wrapping ; holes in containers 咬痕;容器上的小洞 Pest carcasses 害蟲尸體 Unusual smells/noises 不尋常的氣味 Damage to woodwork 木頭被損壞的痕跡,A 3-point strategy must be used to ensure effective pest control 害蟲控制的3個關(guān)鍵點(diǎn),02.12.2020,.,23,Tables 工作臺面 Clear debris and rubbish 清理雜碎和垃圾 Wash with hot water and detergent using a clean cloth 用熱水清洗使用去污型的衣物 Rinse with very hot water and allow to air dry 用熱水沖洗并烘干 Floors 地面 Sweep up debris 掃去雜碎 Scrub floor using hot water and detergent 用熱水清洗去污 Rinse with very hot water 用高溫?zé)崴疀_洗 Remove e