供應商食品衛(wèi)生與安全培訓課件

1、10/27/2021供應商食品衛(wèi)生與安全培訓1 food hygiene &safety vendor awareness training 供應商食品衛(wèi)生與安全培訓margaret leedecember ,2004來自希捷集團對我們的要求10/27/2021供應商食品衛(wèi)生與安全培訓2each year millions of illnesses can be traced to foodborne bacteria .many more go undetected and unreported 每年數(shù)百萬的疾病事件都可以追溯到食物中毒, 其中還不包括未調(diào)查的和未報告的public

2、health officials estimate that at least2-3% of all foodborne illnesses lead to secondary long-term illnesses 公共健康組織調(diào)查證實以上食物中毒事件中至少有23%會引發(fā)相應的后段長期疾病for example: 例如:certain strains of e.coli can cause kidney failure in young children and infants 某些大腸桿菌會導致青年人和嬰兒的腎衰竭salmonella can lead to reactive arthri

3、tis and serious infections 沙門氏菌會導致關(guān)節(jié)炎以及相關(guān)疾病listeria can cause meningitis and stillbirths 李斯特氏菌屬會導致腦膜炎和死產(chǎn) countries all over the world are intensifying efforts to improve food safety 全世界的國家都在加強食物安全10/27/2021供應商食品衛(wèi)生與安全培訓3seagate has established minimum requirements for food service hygiene &safety

4、希捷集團已經(jīng)建立起對食品衛(wèi)生與安全服務的最低要求標準implementation of seagate standards for onsite food services as well as company sponsored off-site events 加強了現(xiàn)場操作與工廠送餐的標準implementation of a reporting and investigation process for suspected foodborne illness 加強了對食物中毒疑似事件的調(diào)查與報告deliver of training 培訓的方式establishment of food

5、safety performance metrics to be reviewed monthly with senior management 以高標準管理方式確立起對食品安全每月的監(jiān)督和管理10/27/2021供應商食品衛(wèi)生與安全培訓4there is a set of common symptoms一些常見食物中毒的癥狀a person who has eaten contaminated food may experience one or more of the following:一個人吃了受污染食物后一般會發(fā)生以下癥狀:nausea vomiting惡心 嘔吐abdominal

6、pain diarrhea腹痛 腹瀉fever dehydration發(fā)燒 脫水10/27/2021供應商食品衛(wèi)生與安全培訓5sources of food contamination:食物污染的來源:raw materials / ingredients未加工的食物water水a(chǎn)ir/dust空氣傳播性/塵土soil土壤garbage & sewage 垃圾 & 污水rodents老鼠insects昆蟲animals & birds寵物 & 鳥packaging material包裝物質(zhì)food handlers / man 食物操作者/人10/27/2021

7、供應商食品衛(wèi)生與安全培訓6conditions for bacterial growth細菌繁殖的條件all of your practices need to be directed toward preventing opportunities for bacteria to be introduced and grow as you receive , store ,prepare and serve food on seagates behalf 你的所有行為都要針對于防止讓細菌引入和繁殖,特別是你收貨,存貨,備貨,服務時.conditions for bacterial growth

8、:產(chǎn)生細菌繁殖的條件:lfood 食物lmoisture 潮濕 lwarmth 溫熱 1.time 時間10/27/2021供應商食品衛(wèi)生與安全培訓7seagate requirements 希捷集團的要求與標準10/27/2021供應商食品衛(wèi)生與安全培訓8food sourcing and storage食物的來源與儲藏food must be purchased from a qualified source and stored in a manner that assures cleanliness,proper labelling and prevents contamination

9、食物必須來源于正規(guī)的渠道,并且要正確的儲藏,以確保干凈,標簽化,無污染obtain food from a qualified source 食物必須來源于正規(guī)的渠道 ( source approved by the local agri-food &veterinary authority, ministry of health ) ( 食物必須經(jīng)過食物衛(wèi)生,健康組織的認證 )segregate appropriately when storing 食物儲藏時必須細心的區(qū)分隔離開 ( raw vs. cooked;by food type) (生的與熟的;要根據(jù)食物的類型)do no

10、t store raw or perishable food on ground/floor 不可以把食物放在地上 (at least 30cm above) (至少30厘米以上)properly label/date 標簽化/日期化protect from contamination 防止污染 (wrap,lid sneeze guard) (用包裝,蓋住的方式)10/27/2021供應商食品衛(wèi)生與安全培訓9practice “first in/ first out” 遵循“先進先出”的原則 ( prepared food in chiller/freezer used within 24

11、hours) (冰庫冰箱里的備貨需要在24小時內(nèi)用完)discard food with observable spoilage/ contamination 食物損害或污染后要丟掉do not re-use food 不可以重復使用食物 (food not classified as “potentially hazardous”that are prepared but not sold in morning,may be served later the same day as long as protected from contamination and stored/served

12、at required temperatures) (食物如果備好后不能在當日早上買出,在適當?shù)臒o污染和溫度保護下也可以繼續(xù)售賣) food sourcing and storage食物的來源與儲藏food must be purchased from a qualified source and stored in a manner that assures cleanliness,proper labelling and prevents contamination食物必須來源于正規(guī)的渠道,并且要正確的儲藏,以確保干凈,標簽化,無污染10/27/2021供應商食品衛(wèi)生與安全培訓10“pot

13、entially hazardous ”foods 潛在的危險性食物 foods that might contain food poisoning bacteria and that are capable of “toxins”to levels that are unsafe 食物在有病菌和有讓細菌繁殖機會的情況下是十分危險的example: 例如:raw&cooked meat and poultry products,gravy,soup and stock 生熟肉,禽畜類產(chǎn)品,湯汁,原料dairy products e.g. milk,cream,custard, ice

14、cream 乳制品 牛奶,奶油,奶油蛋羹,冰激凌 processed fruits and vegetables 切配好的水果,蔬菜fish and shellfish raw and in some cases cooked 魚類和貝類 生的或烹調(diào)的食物cooked rice, pasta 熟米,面食foods containing eggs ,beans,nuts 蛋類,豆類,堅果類any food mixture containing the above 等等10/27/2021供應商食品衛(wèi)生與安全培訓11you must focus on key areas to prevent co

15、ntamination of food請注意以下防止食物污染的關(guān)鍵方法1 clean -wash hands and surfaces often 清洗 - 洗手和經(jīng)常清潔表面 keep hands,surfaces,and utensils clean! 保持手,表面,用具的時刻清潔2 separate - dont cross-contaminate 隔離 -不要交叉感染 separate raw meat,poultry & seafood from other foods 分開生肉,禽畜類產(chǎn)品與海鮮以及其他食品的接觸3 chill - refrigerate promptly

16、冷藏 - 盡可能冷藏 maintain temperatures at_54c for5 minutes.) (消毒:用至少54攝氏度的熱水清洗5分鐘) ( chopping boards:surface area scraped off,washed ,scrubbed with detergent,rinsed and sanitized after rinsing) (切配的砧板: 表面的刮洗)5 small equipment cleaned &sanitized after use 小型設(shè)備的清洗和使用后的消毒 (examples of small equipment:ble

17、nder,mincer,electric chopper,dough mixer) (如下小型設(shè)備:攪拌機,碎肉器,電切機,揉面機)6 a cleaning/sanitizing schedule is maintained 清洗消毒的工作表必須執(zhí)行 (hardcopy of the schedule to be reviewed during inspection) (工作表的復件需要在檢查下再確認)7 safety instructions posted on any equipment with potential safety/operating hazard 安全操作說明書必須在有安

18、全隱患的地方張貼 ( examples:dish washing machine,steamer,electric chopper ,mincer) ( 如:洗碗機,蒸汽機,切割機,碎肉機)10/27/2021供應商食品衛(wèi)生與安全培訓16lather up清洗清洗always wash hands,cutting boards,dishes and utensils with hot ,soapy water after contact with raw meat,poultry ,and seafood接觸過生肉,禽畜類與海鮮產(chǎn)品的手,砧板,碟子和用具都要用肥皂水清洗watch juices

19、注意汁水注意汁水separate raw meat,poultry,and seafood from other foods in refrigerator/chiller and when in preparation area在備貨區(qū)生肉,禽畜類與海鮮產(chǎn)品在冷藏時必須要與其他食品分開color-coded cutting boards使用不同顏色標記的砧板use one cutting board for fresh produce and use a separate one for raw meat ,poultry,and seafood使用不同顏色標記的砧板分別處理熟食與生肉,禽畜

20、類與海鮮產(chǎn)品seal it 密封密封to prevent juices from raw meat ,poultry,or seafood from dripping onto other foods,place in sealed containers or plastic bags用密封的容器或塑料袋保存食品,以防生肉，禽畜類與海鮮產(chǎn)品的醬汁混合clean plates使用清潔的盤碟使用清潔的盤碟never place cooked food back on the same plat or cutting board that previously held raw food 不可以使用

21、同樣的盤子來操作生食和熟食marinating高溫sauce used to marinate raw meat,poultry,or seafood should not be used on cooked foods unless boiled before applying不可以再次使用生肉,禽畜類與海鮮產(chǎn)品的湯水來做菜,除非已經(jīng)沸騰了10/27/2021供應商食品衛(wèi)生與安全培訓17do not prepare/serve these foods with bare hands:不可以裸手備貨不可以裸手備貨/服務服務:prepared fresh fruits and vegetable

22、 served raw新鮮水果和生菜salads and salad ingredients沙拉與cold meats and sandwiches冷肉與三文治bread,toast,rolls and baked goods面包,吐司,和裸露的食物garnishes such as lettuce,parsley,lemon wedges,potato chips,etc檸檬 土豆片等any food that will not be thoroughly cooked or reheated after it is prepared任何還沒有烹制過的食物或者再加熱的食物ice served

23、 to the customer給客戶的冰水a(chǎn)cceptable options for preparation/serving可以接受的備貨可以接受的備貨/服務方式服務方式:tongs菜夾spatulas切刀spoons or forks勺子叉子gloves手套10/27/2021供應商食品衛(wèi)生與安全培訓181 wash hands properly before and after wearing or changing to a new pair of gloves 在更換新的手套前后盡可能的洗手2 ensure gloves fit properly not too loose or

24、too tight 確保手套大小合適-不緊不松3 change gloves 需要更換手套的情況: if they become soiled or torn 手套破損時 after handling raw meat and before handling cooked or ready-to-eat foods 處理生肉后,烹制和準備吃飯之前 before starting a new task 開始新的事務之前 after sneezing ,coughing or touching hair/face 咳嗽接觸頭發(fā)臉面之后 after 4 hours of use 使用4個小時之后10

25、/27/2021供應商食品衛(wèi)生與安全培訓191 food handlers are medically cleared to work each work shift(not sick ,no open sores) 食物操作者必須在每次換班時進行過檢查(無疾病,無表面創(chuàng)傷) vendor uses daily checklist to document health status prior to start of work shift and has plan for worker replacement should one become ill at work 供應商必須使用每日的衛(wèi)生

26、檢查表來記錄員工的健康狀況，并且要有員工生病時的替代計劃2 food handlers wear clean uniforms,including shoes ,and hair restraints 食物操作者必須穿著干凈的制服，包括鞋子，發(fā)罩3 good hygiene is consistently practiced 高衛(wèi)生必須時刻保持 （ hands and nails are clean ） （手和指甲也必須干凈）4 gloves used &changed appropriately 手套要適時更換 ( when handling ready to- eat or par

27、tially cooked food ) (當用餐和備貨前)5 food service workers properly store personal items 食物操作者必須盡可能保持個人衛(wèi)生的所有方面 (away from food storage, preparation,service area) (遠離倉庫，配貨區(qū)，服務區(qū))6 hand towels are discarded when soiled 手套破損后必須丟棄7 soiled linens are stored away from food preparation/service areas 泥土必須遠離配貨區(qū)，服務區(qū)

28、10/27/2021供應商食品衛(wèi)生與安全培訓20lclothing must be clean and changed regularly to protect food from risk of contamination 著裝必須定期清潔更換，以防食物受污染危害lclothing must be maintained solely for food preparation/service 制服必須是配貨區(qū)，服務區(qū)所特別要求的lfood handlers should not travel to /form work in clothing/uniforms 食物操作者不可以穿著工作服進入其

29、他非工作區(qū)域loutdoor clothing and personal effects should be stored away from food handling areas 非工作衣物與個人東西不可以帶入食物操作區(qū)lhead covering must always be worn and must prevent hair from falling into food ;long 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lauthorized visitors to food preparation/service area

30、s are provided with clean over clothing and required to wash their hands before touching equipment etc 參觀檢查者如要進入食物操作區(qū)，必須穿著干凈的制服，并且在接觸餐食用具前洗凈雙手10/27/2021供應商食品衛(wèi)生與安全培訓211prevent access 預防害蟲進入預防害蟲進入keep doors and windows closed保持門窗關(guān)閉gutter guards and maintain drainage做好維修排水系統(tǒng)door strips and plates門縫小木條和板use fly screens on windows使用紗窗check deliveries fo