供应商食品卫生与安全培训PPT.ppt

1、10/19/2020,1,Food Hygiene no corrosion 所有设备必须良好维修,无破损 4 Chopping boardslong hair must be tied back 工作帽必须时刻穿戴以免头发落入食物，长发必须扎到头后 Authorized visitors to food preparation/service areas are provided with clean over clothing and required to wash their hands before touching equipment etc 参观检查者如要进入食物操作区，必须穿着

2、干净的制服，并且在接触餐食用具前洗净双手,Clothing for food areas 餐食区的穿着 Staff must wear clean clothing/uniforms(including shoes) at all times in food preparation/service areas: 员工必须在备货区，服务区必须时刻穿着干净（包括鞋子）,10/19/2020,21,1Prevent Access 预防害虫进入 Keep doors and windows closed 保持门窗关闭 Gutter guards and maintain drainage 做好维修排水

3、系统 Door strips and plates 门缝小木条和板 Use fly screens on windows 使用纱窗 Check deliveries for pests 检查害虫进入的所有渠道 Find/eliminate all possible access points for pests 找出与消灭所有导致害虫进入的可能性入口点 2 Eliminate Conditions 消灭产生害虫的环境 Regular cleaning of environment/utensils/equipment 定期清洁所有环境/用具/设备 Proper storage and cove

4、ring of food 适宜的食物储藏与保护方法 Proper storage /regular removal of waste 定期的垃圾清理工作 Regularly check potentially warm/moist areas 定期的对潜在发生区的检查,A 3-point strategy must be used to ensure effective pest control 害虫控制的3个关键点,10/19/2020,22,3 Regularly Monitor for Signs of Pests 注意害虫出现的迹象 Droppings 粪便 Eggs/egg casi

5、ngs 害虫的卵或蛋 Marks on food 食物上的痕迹 Small mounds of food debris 食物碎削的堆积 Nibbled wrapping ; holes in containers 咬痕;容器上的小洞 Pest carcasses 害虫尸体 Unusual smells/noises 不寻常的气味 Damage to woodwork 木头被损坏的痕迹,A 3-point strategy must be used to ensure effective pest control 害虫控制的3个关键点,10/19/2020,23,Tables 工作台面 Clear debris and rubbish 清理杂碎和垃圾 Wash with hot water and detergent using a clean cloth 用热水清洗使用去污型的衣物 Rinse with very hot water and allow to air dry 用热水冲洗并烘干 Floors 地面 Sweep up debris 扫去杂碎 Scrub floor using hot water and detergent 用热水清洗去污 Rinse with very hot water 用高温热水冲洗 Remove e