五星級酒店預(yù)防食物中毒培訓(xùn)

1、List what is Food Poising List 6 way to prevent Bacterial Poisoning List 2 common Chemical Poisoning List 4 common prevention of Toxic Poisoning陳述事物中毒的基本概念陳述預(yù)防細(xì)菌性事物中毒的6種方法陳述2個常見化學(xué)性事物中毒陳述4個有毒動植物中毒培訓(xùn)目標(biāo)What is Food poisoning Common food poisoningCharacteristic of food poisoning什么是食品中毒常見的食物中毒食物中毒的特征食品中毒

2、的基本概念 Food poisoning is having poisonous and harmful and polluted foods or food containing poisonous thwt bring about acute, subacute disease.食品中毒是指食用了被有毒有害物質(zhì)污染了的食品或是含有毒有害的食品后出現(xiàn)的急性，亞急性疾病什么是食品中毒Food poisoning means getting affected by the harmful bacterial inside the food. This will cause stomach ups

3、et and other problems. 細(xì)菌性食物中毒是最常見的食物中毒，預(yù)防細(xì)菌性食物中毒對于控制食物中毒的發(fā)生，保障消費者身體健康非常重要。細(xì)菌性中毒常見的食物中毒有哪些 Food that are poisonous by itself before cooking. Examples are : beans and puffer fish. 有毒動植物中毒：是指人們食用了一些含有某種有毒成份動植物而引起的食物中毒。常見的有河豚魚中毒，高組胺魚中毒，四季豆中毒，豆?jié){中毒，發(fā)芽馬鈴薯中毒，毒蘑菇中毒等。 有毒動植物中毒 Chemical ingredients, this means

4、 that the food contains ingredients that are genetically modified. 化學(xué)性食物中毒是指人們食用被有毒有害化學(xué)品污染的食品而引起的食物中毒。常見的有“瘦骨精”食物中毒，有機(jī)磷農(nóng)藥食物中毒，亞硝酸鹽食物中毒，桐油食物中毒等?；瘜W(xué)性事物中毒食物中毒的特征Food poisoning can affect thousands of people and symptoms defer from peopleTo people. It usually take 2-24 hrs to feel the effect. The conditi

5、ons includes: Vomiting, headache, stomach ache. During may to October, it is the best period For these bacteria to be active and we should be careful.一般人發(fā)病突然，發(fā)病人數(shù)多且較集中，少則幾人，幾十人，多則數(shù)百人，上千人。潛伏期根據(jù)中毒中毒種類的不同可從數(shù)分鐘到數(shù)十小時，大多數(shù)食物中毒的病人在進(jìn)食后224小時內(nèi)發(fā)病，通?；瘜W(xué)性食物中毒潛伏期較短，細(xì)菌性食物中毒潛伏期較長。 病人的癥狀表現(xiàn)類似。大多數(shù)細(xì)菌性食物中毒的病人都有惡心，嘔吐，腹痛，腹瀉

6、等急性腸胃道癥狀，但根據(jù)進(jìn)食有毒物質(zhì)的多少及中毒者的體質(zhì)強(qiáng)弱，癥狀的輕重會有所不同。細(xì)菌性食物中毒季節(jié)性比較明顯，510月份氣溫比較高，適宜細(xì)菌生長繁殖，使細(xì)菌性食物中毒的高發(fā)時期。大部分的化學(xué)性食物中毒和動植物性食物中毒季節(jié)性不明顯。 The most common type of infection is virus infection. And how this can happen: 1. Mix raw and cooked food. Raw food contains lots of bacteria and should never be placed near cooked

7、food. 2. Human infection. If the person handling the food have a cut or wound, bacteria will be very easy to spread.生熟交叉污染 生肉，水產(chǎn)品或其他食品原料，半成品，往往有各種各樣的致病菌，在加工處理過程中如果生，熟食品混放，或者生，熟食品的工用具混用，就會使熟食受到致病菌的污染，而熟食在食用前一般不再經(jīng)過加熱，因此一旦受到致病菌污染，積極易引發(fā)食物中毒 2. 患者炒作人員帶菌污染 一旦操作人員說不皮膚有破損，化膿，或患有感冒，腹瀉等疾病，會攜帶大量致病菌。如果患病的操作員仍在繼

8、續(xù)接觸食品，極易使食品受到致病菌的污染，從而引發(fā)食物中毒。細(xì)菌性事物中毒發(fā)生的原因Under-cooking. By under-cooking, the bacterial in the food will still be active and for your safety, always cook food thoroughly and avoid mass cooking. Utensils are not clean. If plates that contain food previously is not properly clean, there is a chance of

9、 bacterial growing on it.3. 食物未燒熟煮透 生的食物即使帶有致病菌，通過徹底的加熱烹調(diào)，也能殺滅絕大多數(shù)的細(xì)菌，確保食用安全。但如果烹調(diào)前未徹底解凍，一鍋燒煮量太大或燒制時間不足等，使食品未燒熟煮透，就會導(dǎo)致致病菌為被殺滅，從而引發(fā)食物中毒。4. 餐具清洗消毒不徹底 盛放熟食品的餐具或其他容器清洗消毒不徹底，或者消毒后的餐具受到二次污染，致病菌通過餐具污染到食品，也可以引起食物中毒細(xì)菌性事物中毒發(fā)生的原因 1.Keep clean. Always make sure that all utensils and chopping board is clean. Tab

10、le top should be clean and the chefs hand is washed and dry. 2. Separate raw and cooked food. Never place cooked food next to the chopping board or prepare food near the dining table to avoid cross-contamination.一、 是防止食品受到細(xì)菌污染1. 保持清潔 保持與食品接觸的砧板，刀具，操作臺等表面清潔。 保持廚房地面，墻壁，天花板等食品加工環(huán)境的清潔。 保持手的清潔，不僅在操作前及受到污

11、染后要洗手，在加工食物期間也要經(jīng)常洗手。 2. 生熟分開 處理涼菜要使用消毒后的刀和砧板。 生熟食品的容器，工用具要嚴(yán)格分開擺放和使用。 如何預(yù)防細(xì)菌性事物中毒如何預(yù)防細(xì)菌性食物中毒3. Use clean water and ingredients. This is to ensure safety and its healthy. Raw fruits and vegetable should be rinsed before cooking.4. Temperature control. Its best to cook raw food 2 hours after buying and

12、 meat and seafood should be stored at below 5 degree. Food to be chilled also should be stored in the fridge. 使用潔凈的水和安全的食品原料 熟食品的加工處理要使用潔凈的水。選擇來源正規(guī)，優(yōu)質(zhì)新鮮的食品原料。4. 控制溫度 菜肴烹飪后至食前的時間預(yù)計超過2小時的，應(yīng)使其在5攝氏度以下或60攝氏度以上條件下存放。 鮮肉，禽類，魚類和乳品冷藏溫度應(yīng)低于5攝氏度。 冷凍食品不宜在室溫條件下進(jìn)行化凍，保證安全的做法是在5攝氏度以下溫度解凍，或在21攝氏度以下的流動水中解凍。如何預(yù)防細(xì)菌性事物中毒

13、如何預(yù)防細(xì)菌性食物中毒5. Cooking process. The food temperature should be above 70 degree for those that have been stored at 10-60 degree for 2 hours. Defrost food completely before cooking. 6. Proper cleaning. Fruits and sashimi are eaten raw therefore the plates serving these food should be clean. Utensils sh

14、ould also be clean for preparing food.5. 燒熟煮透 烹調(diào)食品時，必須使食品中心溫度超過70攝氏度。 在10-60攝氏度條件下存放2小時的菜肴，食用前要徹底加熱至中心溫度達(dá)到70攝氏度以上。已變質(zhì)的食品可能含有耐熱（加熱也不能破壞）的細(xì)菌毒素，不得再加熱食用。嚴(yán)格清洗消毒 生魚片，現(xiàn)榨果汁，水果拼盤等不經(jīng)加熱處理的直接入口食品，應(yīng)在清洗的基礎(chǔ)上，對食品外表面，工用具等進(jìn)行嚴(yán)格的消毒。 餐具，熟食品容器要徹底洗凈消毒后使用。如何預(yù)防細(xì)菌性事物中毒火災(zāi)火災(zāi)發(fā)發(fā)生生時應(yīng)時應(yīng)如何去做如何去做We will now see how chemicals substan

15、ces in food poison consumers. Food addictives. Most case happens concerning pork when butcher addsAddictives to make it look nicer. An overdose of it will cause adverse affect and Will take place 30 minute to 2 hours later causing headache. To prevent, buy meat from reputable butcher and meat must n

16、ot be dull. 1. “瘦肉精”中毒 中毒原因： 食用了含有瘦肉精的豬肉，豬內(nèi)臟等 主要癥狀： 一般在食用后30分鐘至2小時內(nèi)發(fā)病，癥狀為心跳加快，肌肉震顫，頭暈，惡心，臉色紅潮等 預(yù)防方法： 選擇信譽(yù)良好的供應(yīng)商，如果發(fā)現(xiàn)豬肉肉色較深，肉質(zhì)鮮艷，后臀肌肉飽滿突出，脂肪非常薄，這種豬肉可能含有豬肉精 特別提示： 盡量選用帶有肥膘的豬肉，豬內(nèi)臟，最好選有品牌的定型包裝產(chǎn)品， 不要采用市場外無證攤販經(jīng)營的食品常見的化學(xué)性食物中毒 2. Food pesticides. Most vegetables and fruits are cover with pesticides to Preve

17、nt insects from eating them. This must be washed off if not within 2 Hours, it will cause headache, vomiting, faintness, excessive sweating. To Prevent this from happening, we must buy from a reputable supplier and wash Food thoroughly. 2. 有機(jī)磷農(nóng)藥中毒 中毒原因 食用了殘留有機(jī)磷農(nóng)藥的蔬菜，水果等主要癥狀 一般在食用后2小時內(nèi)發(fā)病，癥狀為頭痛，頭暈，腹痛，

18、惡心，流涎,多汗，視力模糊等，嚴(yán)重者瞳孔縮小，呼吸困難，昏迷，直至呼吸衰竭而死亡 預(yù)防方法 選擇信譽(yù)良好的供應(yīng)商，蔬菜粗加工時用蔬果洗潔凈溶液浸泡30分鐘后再沖凈。常見的化學(xué)性食物中毒Puffer fish. Main reason for poisoning is the mis-handling of the food. The poison takes 3 hours take effect and will cause low blood pressure, numbness or even death.1. 河豚魚中毒 中毒原因 誤食河豚魚或河豚魚加工不當(dāng) 主要癥狀 一般在食用后數(shù)分

19、鐘至3小時內(nèi)發(fā)作，癥狀為腹部不適，口唇指端麻木，四肢乏力繼而麻痹甚至癱瘓，血壓下降，昏迷，最后因呼吸麻痹而死亡 預(yù)防方法 不使用任何品種的河豚魚（巴魚）或河豚魚干制品。國家禁止在餐飲服務(wù)單位加工制作河豚魚常見的動植物中毒2. High histamine fish. These fish have mostly green skin and the meat is a little red. It takes minuets for the effect to happen and will cause nose bleeding, headache, rash and fast heartb

20、eat. To prevent: always buy fresh fish and the eyes are not red. The meat should be firm too.2. 高組胺魚類中毒 中毒原因 食用了不新鮮的高組胺魚類（如鮐魚，秋刀魚，金槍魚等青皮紅肉魚） 主要癥狀 一般在食用后數(shù)分鐘至數(shù)小時內(nèi)發(fā)病，癥狀為面部，胸部及全身皮膚潮紅，眼結(jié)膜充血，并伴有頭痛，頭暈，心跳呼吸加快等，皮膚可出現(xiàn)斑疹或蕁麻疹 預(yù)防方法 采購新鮮的魚，如發(fā)現(xiàn)魚眼變紅，色澤暗淡，魚體無彈性時，不要購買，儲存要保持低溫冷藏，烹調(diào)時放醋，可以使魚體內(nèi)的組胺含量下降常見的動植物中毒3. Soya bean

21、. If the soya bean is not being boiled at high heat, poisonous substances inside it will not be destroyed. It usually take 30 to 60 minuet for the effect to happen and it will cause headache, vomiting, instine problems. To prevent this, always boil till you can see bubbles and leave it boiling for 5 minuet. 3 . 豆?jié){中毒 中毒原因 豆?jié){未經(jīng)徹底煮沸，其中的皂素，抗胰蛋白酶等有毒物質(zhì)未經(jīng)徹底破壞 主要癥狀 在