衛(wèi)生局要求文件食品存儲(chǔ)登記表

1、Record 3: Food Storage Temperature Record3:食品溫度k Commencing日期 201 年 月 日-201 年 月日Area / Outlet 地點(diǎn)/部門(mén): All refrigeration, coolrooms andfreezer units are to temperature checked using a probe thermometer and temperature testing the water or the cooking oil containerswithhe cold storage units. Refrigerat

2、ion units and coolrooms are to be at 5C or below. Freezers are to be -15C or colder. 所有冰箱，冷藏室及冷凍室要使用探測(cè)溫度計(jì) 進(jìn)量。測(cè)量溫度為冰箱，冷藏室或者冰箱里專門(mén)用于測(cè)量溫度的水瓶里的水或油的溫度。所有冰箱及冷藏室應(yīng)該在 5 C 或者更低的溫度。冷凍室需達(dá)到-15 C 或者更低的溫度。Stare to record the exact temperature taken with the probe thermometer including the decimal po . Only use blac

3、k or blue pen. If the temperature measured isunsatisfactory contact the executive sous chef or the executive chef whourn should contact the Chief Engineer immedia y. 員工使用探測(cè)溫度計(jì)準(zhǔn)確溫度，精確到 小數(shù)點(diǎn)。使用藍(lán)色或者黑色的筆進(jìn)行。如果測(cè)量的溫度不符合要求，請(qǐng)直接匯報(bào)給行政副廚師長(zhǎng)或者行政總廚。他們應(yīng)立即通知工程總監(jiān)。Corrective Action改進(jìn)措施UnitMonday一Tuesday二Wednesday三Thurs

4、day四Friday五Saturday六Sunday天Date 日期Unit Number 冰箱MMMMMMM1CCCCCCCCCCCCCC2CCCCCCCCCCCCCC3CCCCCCCCCCCCCC4CCCCCCCCCCCCCC5CCCCCCCCCCCCCC6CCCCCCCCCCCCCC7CCCCCCCCCCCCCC8CCCCCCCCCCCCCC9CCCCCCCCCCCCCC10CCCCCCCCCCCCCC11CCCCCCCCCCCCCC12CCCCCCCCCCCCCC13CCCCCCCCCCCCCC14CCCCCCCCCCCCCC15CCCCCCCCCCCCCCInitials 簽名4 烹

5、飪溫度或重新加熱溫度的Record 4:Cooking/Reheating Temperature RecordDate 日期Area / Outlet 地點(diǎn)、部門(mén): 3 foodsve been either cooked or reheated are to be recorded per service. Final cooking temperatures are to be at 75C or above. Reheating temperatures are to be at60C or above. For some cuts of meat, e.g. rare beef, r

6、are lamb and fish, cooking temperatures of 75C or below are accepted. Stare to record the exact temperature taken withthe probe thermometer including the decimal po . Only use black or blue pen. 需每次供餐的三種烹飪或者重新加熱食品的溫度?！皾撛谖：κ称贰北仨毰胫笾?75 度或以上。食品重新加熱 的溫度是在 60 度或以上。對(duì)于一些肉類，例如生牛肉、生羊肉和魚(yú)的烹飪溫度在 75 度或以下是可以被接受的。

7、員工使用探測(cè)溫度計(jì)準(zhǔn)確溫度，精確到小數(shù)點(diǎn)。使用藍(lán)色或者黑色的筆進(jìn)行。BREAKFAST早餐Pros (tick)Food 食物Temperature溫度Corrective Action改正措施Sign簽名CookReheatCH中餐Pros (tick)Food 食物Temperature溫度Corrective Action改正措施Sign簽名CookReheatDINNER.晚餐Pros (tick)Food 食物Temperature溫度Corrective Action改正措施Sign簽名CookReheat程序(打勾)程序(打勾)程序(打勾)食品冷卻Record 5: Coolin

8、g Of Food Record5:Date 日期：_Area / Outlet 地點(diǎn)/部門(mén): tieso shallow containers. 盡快冷卻食物。將大塊的食物切分至淺的容器當(dāng)中。Cool food as quickly assible. Divide largeFood is to commence cooling when it reaches 60 C. Food must cool from 60 C to 21C within 2 hours, then from 21 C to 5C or below withhe next 4 hours = total 6 hou

9、rs. 當(dāng)食物到達(dá) 60 C 時(shí)開(kāi)始冷卻。食物在 2 個(gè)小時(shí)內(nèi)必須從 60 度冷卻至 21 度，在隨后的 4 個(gè)小時(shí)內(nèi)從 21 度冷卻至 5 度，共耗時(shí) 6 小時(shí)。Blast chilling of foods is tocool food to 5OC or below within 2 hours. Stare to record the exact temperature taken with the probe thermometer including the decimal po . Only use black or bluepen. 用吹風(fēng)冷卻法冷卻食物，在 2 小時(shí)內(nèi)食物需達(dá)

10、到 5 度或者以下。員工使用探測(cè)溫度計(jì)準(zhǔn)確溫度，精確到小數(shù)點(diǎn)。使用藍(lán)色或者黑色的筆進(jìn)行。Date日期Food食物Start Time開(kāi)始時(shí)間Start Temp開(kāi)始溫度Temp after 2 hour 二小時(shí)后 溫度Temp after 6 hours 六小時(shí)后 溫度Corrective Action改進(jìn)措施Signature簽名解凍Record 12: Defrosting Record12:Area / Outlet 地點(diǎn)/部門(mén): Foods being defrosted are to be monitoring and recorded on this form. Foods are

11、 deemed to be defrosted or 5C. Once the food is defrosted then it must be used within 48 hours.wed when the core temperature reaches betn 1 C. tore to record the exact temperature taken with the probe thermometer including the decimal po . Only use black or blue pen. 被解凍的食品采用此來(lái)和Sta食品的解凍過(guò)程。食品的中心溫度達(dá)到 1 C 至 5C 時(shí)，該食品被認(rèn)為已經(jīng)解凍.被解凍的食品必須在 48 小時(shí)內(nèi)完成。員工使用探測(cè)溫度計(jì)準(zhǔn)確溫度，精確到小數(shù)點(diǎn)。使 用藍(lán)色或者黑色的筆進(jìn)行。Food食物Start Date 開(kāi)始日期Start Time 開(kāi)始時(shí)間Start Temp 開(kāi)始溫度Sign簽名Finish Date 結(jié)束日期Finish Time 結(jié)束時(shí)間Finish Temp 結(jié)束溫度Corrective action改正措施Sign簽名清潔計(jì)劃Record: 17 Cleaning