食品衛(wèi)生與安全知識培訓(xùn)

FoodSafety&Sanitation

食品衛(wèi)生與平安BeijingOlympicCateringServicesProject北京奧運餐飲效勞工程Wearedoingthemostimportantwork

fortheOlympicGamesItisourresponsibilitytoprovidesafeandhealthyfoodsothattheathletescancompetesuccessfully；andthecoaches,thestaffandthevolunteerswillworkwell.我們的責(zé)任是提供平安健康的食品，這樣運發(fā)動才能比賽成功；教練員，工作人員和志愿者才能工作好。Theworldiswatching.Noonecanbesickfromthefood.Ifanyonegetssickfromthefood,itwillbebadworld-widenews!!!全球都在觀看。任何一個人都不能因吃而有病。如果任何人吃病了，那將是全球的壞新聞！?。∥覀?yōu)閵W運會做這一項最重要的工作HowFoodsCanBeUnsafe

食物如何變的不平安Time&temperaturearenotproperlycontrolled時間與溫度處理不當(dāng)Crosscontamination交叉污染Badpersonalhygiene不良的個人衛(wèi)生Improperclean&sanitation不正確的清潔與消毒CrossContamination

交叉污染FoodsThatCanbeHarmful

可能具危害因素的食物Chicken,duck,poultry,fish&seafoods,meat(pork,beef&lamb)雞、鴨,家禽、魚〔及其他海產(chǎn)品〕、肉〔豬、牛、羊〕Eggs,milk&milkproducts蛋、奶、及制品Beans&beanproducts豆類、豆制品Cookedproducts熟食品Vegetables蔬菜HowFoodisContaminatedbyaPerson

食物如何被人污染Scratchingyourhead抓頭皮Combing/Touchingyourhairwithyourfingers用指頭撥攏頭發(fā)Wipingand/ortouchingyournose擦或摸鼻子

Rubbingyourears搓耳朵Touchingyourpimples摸青春痘或未痊愈的瘡Wearingadirtyuniform穿不清潔的制服Coughingand/orsneezingintohand對著手咳嗽或打噴嚏Spitting吐痰或口水嚴(yán)禁吐痰！嚴(yán)禁吐痰！嚴(yán)禁吐痰！Tominimizetheriskofcontaminationwhenservingfood,allstaffshould:為減少效勞食品時交叉污染，廚房工作人員應(yīng)該:Storeservingutensilsproperly正確存放效勞器具Useservingutensilswithlonghandles用帶長把的器具Usecleanandsanitizedutensilsforserving用干凈，消毒的器具Minimizebare-handcontactwithfoodthatiscookedorready-to-eat防止赤手接觸做好，準(zhǔn)備入口的食品Practicegoodpersonalhygiene養(yǎng)成良好的個人衛(wèi)生習(xí)慣MinimizingContaminationDuringService效勞中減少交叉污染HandlingFood,Glassware,Dishes,andUtensils效勞中的對與錯RIGHT對

WRONG錯

RIGHT對

WRONG錯RIGHT對

WRONG錯RIGHT對

WRONG錯MinimizingContaminationDuringService效勞中減少交叉污染HandlingFood,Glassware,Dishes,andUtensils效勞中的對與錯續(xù)RIGHT對

WRONG錯

RIGHT對

WRONG錯RIGHT對

WRONG錯RIGHT對

WRONG錯MinimizingContaminationDuringService效勞中減少交叉污染Installsneezeguards安裝噴嚏護欄

Separaterawmeat,fish,andpoultryfromcookedandready-to-eatfood生肉，魚，家禽與成品和即食食品要分開

Handoutfreshplatestocustomers給客人新盤子使用

Labelallfooditems所有食品要有標(biāo)簽

Maintainpropertemperatures保持正確溫度

PracticeFirstInFirstOut(FIFO)實行先進先出

Tokeepfoodsafeatfoodbarsandbuffets:保持自助餐區(qū)食品平安:Self-ServiceAreas自助餐區(qū)

PersonalHygiene

個人衛(wèi)生GoodPersonalHygiene

好的個人衛(wèi)生習(xí)慣Maintaingoodpersonalhygiene保持良好的個人衛(wèi)生Wearcomfortableclothes著裝得體Followthekeyruleswhenwashingyourhands按規(guī)那么洗手Getridofunhealthypersonalhygieneandbehavior杜絕不衛(wèi)生的習(xí)慣和行為Keepgoodhealth保持身體健康Takeashowerorbatheveryday每天淋浴或洗澡Cutfingernailsandcleanunderneathfingernailsoften常修剪與清洗指甲Donothavefakenailsornailpolish.Theyarenotallowedwhileworking.禁止佩戴假指甲或涂指甲油Nodanglingjewelryallowedwhileworking.工作時，請不要佩戴吊掛類飾品Wearcleanandwashedclothes穿著干凈的衣物Donoteat,drinkorsmokewhileworking(exceptonbreaks).當(dāng)您在烹調(diào)或供給食物時，在烹調(diào)區(qū)，洗刷區(qū)、器具區(qū)，請勿吃東西、喝飲料或抽煙。Reporttoyourmanagerwhenyouaresick.生病時，您應(yīng)立即向經(jīng)理報告。GoodPersonalHygiene

好的個人衛(wèi)生習(xí)慣ProperHandWashingProcedure正確的洗手程序Firstuse38°Cwatertowashhands用38C溫度的水沖洗雙手1Applysoap用肥皂2Rubhandsinsoapfor20second使勁搓洗至少20秒鐘3Washhands,scrubnailsandunderthefingernails清洗指間和指甲縫4Rinsewithrunningwater用流水徹底沖洗56Usepapertowelorelectricairtodryhands用一次性紙或電干風(fēng)將手弄干HandSanitizer手消毒液

MustbeapprovedbytheFDA必須經(jīng)美農(nóng)業(yè)部批準(zhǔn)

Usehandsanitizerafterwashinghands需洗手后用

Usinghandsanitizerdoesnottaketheplaceofwashingyourhands用消毒液決不能代替洗手

RulesforFoodHandlers食品操作人員手的要求Fingernailsshouldbeshortandclean指甲要短，干凈

Donotwearfakefingernailsnornailpolish不要戴假指甲不要涂指甲油Acoverisalwaysneededforaninjuredfinger受傷手指包扎后要戴上罩RulesforWearingGloves戴手套

Wearingglovesdoesnottaketheplaceofwashinghands戴手套決不能代替洗手Youcanonlywearglovesonce(donoteverre-usegloves)只能用一次Itmustfittheworkyouaredoing適合要做的工作Mustbesafe,durable,sanitized必須平安、耐用、衛(wèi)生Mustfityourhands帶上必須適宜Youmustusethemproperly必須正確使用UsingGlovesSafely平安地使用手套Glovesmustneverbeusedinplaceofhandwashing!使用手套不能代替洗手!Alwayswashhandsthoroughly:徹底地清洗雙手Beforeputtingongloves在戴手套之前Whenchangingintoafreshpairofgloves在更換新的手套時Weargloveswhen:戴手套Appropriateforthetaskandforthejobathand適合要做的工作

Whenhandlingrawmeats,suchasgroundbeef在處理生肉時，如絞肉餡等Whenhandlingready-to-eatfoodsorfoodsthatwillnotbecooked,suchassalads,delimeats,etc.當(dāng)加工即食食品或無需烹飪的食品時，如沙拉，熟食等Overbandagesonhandsandforearms當(dāng)手或前臂纏有繃帶時Alwayschangegloveswhen:更換手套Theybecomepunctured,ripped,soiledortorn當(dāng)手套被刺破，裂開，受污染或被撕破時Beforebeginningadifferenttask,suchasmovingfrommeatpreparationtosaladpreparation在開始另一項不同工作時，如從肉的加工區(qū)轉(zhuǎn)到沙拉加工區(qū)Atleastevery2hoursormoreoften,ifnecessary,duringcontinualuse在連續(xù)使用時，如果需要，至少每隔兩個小時或更頻繁，更換一次手套Afterhandlingrawmeat,suchashamburger,andbeforehandlingcookedorready-to-eatfoods,suchassalad處理生肉之后，如碎牛肉；在處理熟食或即食食品之前，如沙拉UsingGlovesSafely平安地使用手套問題在哪？？？Time-TemperaturePrinciple時間-溫度規(guī)那么Cook,hold,cool,andreheatfoodproperly正確控制烹飪，溫度維持，冷卻，再加溫的時間和溫度DiscardfoodthatspendslongerthanfourhoursintheTemperatureDangerZone(TDZ)倒掉任何在溫度危險區(qū)放了4小時以上的食物

Buildtime-temperaturecontrolsintorecipes

把時間與溫度控制寫進烹飪配方里

Makecalibratedthermometersavailable校正了的溫度計在手邊

Removeonlyasmuchfoodfromstorageasnecessary從庫房中僅提取所需的食品Topreventtime-temperatureabuse:防止錯用時間和溫度濫用:TimeandTemperatureControl時間與溫度控制CriticalControlPoint關(guān)鍵控制點Forhotproducts,holdallpotentiallyhazardousfoodsat140°Forabove所有潛在危害食品熱保持溫度為60℃或更高CriticalControlPoint關(guān)鍵控制點Forcoldproducts,holdallpotentiallyhazardousfoodsat41°Forbelow所有潛在危害食品冷保持溫度為5℃或更低CriticalControlPoints(CCPS)

關(guān)鍵控制點ProceduresforTakingtheTemperatureofFoodItems

食物溫度測量程序HowtoCalibratetheThermometer溫度計的校準(zhǔn)Placetipofthethermometerinthecenterofacuporbowlwith50/50combinationoficeandwaterandwait3minutes(Donottouchsideorbottom)將溫度計的感應(yīng)端放在盛裝50/50的冰水混合物的杯中或碗中，等待3分鐘〔不要接觸容器側(cè)壁或底部〕Turncalibrationnutwithpliersorratchetuntiltheneedlereads32°F(0°C.)用鉗子或棘齒轉(zhuǎn)動校準(zhǔn)螺母直到指針讀數(shù)為0℃Cleanandsanitizethetipwithalcoholswapsbeforeusingagainand/orstoring.在下次使用或貯存前用酒精棉清潔并消毒溫度計的感應(yīng)端Insertstemofthermometerinthemiddleofthefooditemfor5to10seconds.將溫度計的感應(yīng)桿插入食品的中心位置5到10秒鐘LogtemperatureontheTemperatureLog.在溫度日志上記錄溫度5. Ifitemdoesn’tmeettemperaturerequirements,determineaCorrectiveAction:Reheat,Re-chill,RecheckorDiscardandlogontheTemperatureLog.如果產(chǎn)品不符合，決定采取糾正措施。重新加熱，重新冷卻，重新檢查或丟棄，并記錄在溫度日志上6. TaketheappropriateCorrectiveAction.采取適當(dāng)?shù)募m正措施7. Sanitizethermometerstem.清潔消毒溫度計樞軸8. Probeyournextfooditemandrepeatsteps1through5(fromaboveslide).檢查下一單品重復(fù)第2步到第5步9. Temperaturesshouldbeloggedevery45minutestoanhourideally,ateverystand.在每個餐飲點，理想上應(yīng)每45分鐘到一個小時記錄一次溫度ProceduresforTakingtheTemperatureofFoodItems

食物溫度測量程序Checkinternaltemperaturesusingathermometer用溫度計檢查食品內(nèi)的溫度

Checktemperaturesatleasteveryfourhours至少每4小時檢查一下溫度

Discarditafterapredeterminedamountoftime倒掉超過事先設(shè)定時間的食品

Protectitfromcontaminantswithcovers/sneezeguards為防止交叉污染需加噴嚏護欄，食品要加蓋

Prepareitinsmallbatchessoitwillbeusedfaster每次烹調(diào)少量食品，這樣用得快一點

Whenhandlingpotentiallyhazardousfood:當(dāng)維持有潛在危險的食物時:GeneralRulesforHandlingFood溫度維持要求Whenhandlingpotentiallyhazardoushotfoods:當(dāng)維持潛在危險熱食品的溫度:Holditataninternaltemperatureof140F(60C)orhigher把食品內(nèi)部溫度保持在華氏140度〔攝氏60度〕或以上Onlyuseequipmentthatcanmaintainthistemperature只用可以維持溫度的設(shè)備Neverusehot-holdingequipmenttoreheatfood不使用溫度維持設(shè)備做食品加溫用Stiritatregularintervalstodistributeheatevenly不斷攪動食品使食品保持在同一溫度HandlingPotentiallyHazardousHotFoods維持潛在危險熱食品的溫度Holditataninternaltemperatureof41F(5C)orlower維持食物的內(nèi)部溫度在華氏41度〔攝氏5度〕或以下Onlyuseequipmentthatcanmaintainthistemperature只使用可以保持這一溫度的設(shè)備Donotstorefooddirectlyonice請不要把食物直接放在冰上Whenhandlingpotentiallyhazardouscoldfood:當(dāng)維持有潛在危險的涼菜時:HandlingPotentiallyHazardousHotFoods維持有潛在危險的涼菜StepstoCoolandReheatFoodSafely

全的冷卻食品步驟Reheating重新加熱To165°Forabove,15seconds到達(dá)74℃或更高,15秒Cooling冷卻TwoPhases兩階段140°F-70°Fin2Hours60℃-21℃在2小時內(nèi)70°F-41°Finanadditional4Hours21℃-5℃，在額外4小時內(nèi)TimeandTemperaturewillbetakenandrecordedforeveryfooditemduringfinalcook,hotholding,andcooling.最終的烹調(diào)，熱保持，冷保持等各項的溫度和時間將被記錄FourAcceptableWaystoThawFood解凍食品的四種方法Intherefrigeratorattemperaturesof41°Forless.在5攝氏度或更低溫度的冰箱中解凍Submergethefrozenproductinrunningpotable(drinkable)wateratatemperatureof70°Forbelow.將冷凍食品浸在〔可飲用的〕流動的水中解凍，溫度為21攝氏度或更低Inamicrowave,onlyifitwillbecookedimmediatelyafterward.除非食品需解凍立即烹飪，可在微波爐中解凍Partofthecookingprocessaslongastheproductreachestherequiredminimuminternalcookingtemperatures.在烹調(diào)過程中解凍，前提是烹調(diào)后食品的中心溫度到達(dá)最低要求Neverthawfoodinstandingwater!不要在死水中解凍食品CleaningandSanitizing清潔和消毒Processofreducingthenumber

ofmicroorganismsonacleansurface

tosafelevels.把清潔的外表的微生物減少到平安水平以Cleaning清潔

Processofremovingfoodandothertypesofsoilfromasurface.把外表的食物和臟物清理掉Sanitizing消毒

CleaningandSanitizing清潔與消毒

Aftereachuse每次用后Anytimeyoubeginworkingwithanothertypeoffood每次開始做另一種食品時Afterataskhasbeeninterrupted工作被打攪后At4-hourintervalsifitemsareinconstantuse連續(xù)使用4小時后Food-contactsurfacesmustbewashed,rinsed,andsanitized:與食品接觸的外表必須清潔，沖洗，消毒:CleaningandSanitizingFood-ContactSurfaces與食品接觸的外表的清理和消毒Surfacescanbesanitizedusing:容器與設(shè)備外表消毒需用EcolabChemicals用Ecolab化學(xué)制品FollowEcolabinstructions按Ecolab要求做SanitizingMethods消毒方法Immerseitinaspecificconcentrationofsanitizingsolution.可以把這個物體浸泡在專門濃度的消毒液里OR或

Rinse,swab,orsprayitwitha

specificconcentrationofsanitizingsolution.用專門濃度的消毒液清洗，刷洗，噴灑這個物體Whensanitizingafood-contactsurfacewithachemicalsanitizer,youcan:當(dāng)用化學(xué)消毒液對接觸食品的外表消毒時，你可以：ChemicalSanitizing化學(xué)消毒

Theconcentrationofthesanitizerinfluencesitseffectiveness濃度影響消毒液效力Concentrationmustbecheckedwithatestkit濃度必須用試紙檢查Lowconcentrations:低濃度Mayfailtosanitizeobjects物體可能消不了毒Highconcentrations:高濃度Maybeunsafe,leaveodor/badtaste,corrodemetals.可能不平安，留下氣味，不好的味道，腐蝕金屬外表Changesolutionwhendirtyorwhenconcentrationisbelowitsrequirement.如果物體太臟或濃度低于要求,更換消毒液FactorsInfluencingaSanitizer’sEffectiveness影響消毒液效力的因素Generally,sanitizersworkbestfrom55oFto120oF(13oCto49oC)般來說，消毒液在華氏55度至120度〔攝氏13度至49度〕最有效力At55oF(13oC)orlower,sanitizersmaynotbeeffective.華氏55度〔攝氏13度〕或低于這個溫度時，消毒液可能無效力At120oF(49oC)orhigher,sanitizersmaycorrodemetalsorevaporate.華氏120度〔攝氏49度〕或高于時金屬會被腐蝕，消毒液會揮發(fā)Thetemperatureofthesanitizingsolutioninfluencesitseffectiveness:溫度影響消毒液的效力FactorsInfluencingaSanitizer’sEffectiveness影響消毒液效力的因素Thesanitizermustmakecontactwiththeobjectforaspecificamountoftime消毒液必須在物體外表上停留規(guī)定的時間Theminimumtimesdifferforeachsanitizer每種消毒液最少停留時間有所不同Asanitizer’scontacttimewithanobjectinfluencesitseffectiveness:消毒液在物體外表的時間影響效力:FactorsInfluencingaSanitizer’sEffectiveness影響消毒液效力的因素ProceduresForUsingSanitizerContainers消毒桶的使用程序Thepurposeistosanitizefoodcontactsurfacesaftertheyhavebeenproperlycleaned.Effectivesanitationoffoodcontactsurfaceswillpreventthetransmissionofdiseaseandfoodspoilagemicroorganisms.正確清潔食品接觸外表后，進行消毒。將食品接觸外表進行有效的消毒，可防止疾病及食源性微生物的傳播Makesureallsanitizercontainersarecleanpriortouse.確保消毒桶在使用前是干凈的.Sanitizercontainersaretobeusedforsanitizersonly,nootherchemicalsaretobemixedorusedinthesecontainers.(Redcoloredcontainersshouldbeusedforsanitizers)消毒桶只盛裝消毒液，其他的化學(xué)藥品不應(yīng)在消毒桶中混合使用〔紅色桶用于消毒桶〕Fillsanitizercontainerwithwarmwater,andaddtheproperamountofsanitizer.(FollowManufacturersrecommendationonlabelforconcentrationonlabelforconcentration/waterratio)IfusingtheEcolabsystem,theproperamountofsanitizerwillbemeteredoutautomaticallyintothesanitizercontainer.Alwaysmeasurethesanitizerconcentrationwiththeproperteststriportestpaper.Recordconcentrationonasanitizerlog.Thepropersanitizerconcentrationsarelistedonthesanitizerconcentrationlog.用溫水充滿消毒桶，并參加適量的消毒劑〔按照產(chǎn)品說明標(biāo)簽上提到的消毒劑與水的比率濃度添加〕如果使用益康系統(tǒng)那么正確消毒劑的量會自動添加到消毒桶中。使用試紙經(jīng)常測量消毒劑的濃度，并記錄在消毒日志中。ProceduresForUsingSanitizerContainers消毒桶的使用程序Placeacleanclothinthesanitizersolutionandstorecontainerunderfoodpreporservingstationsuntilyouarereadytouseit.除非使用，請在消毒液中放入一塊干凈的布，并且把消毒桶放在備餐與供給臺下面Changesolutionwhenconcentrationisbelowstandardorwhensolutiongetscloudy.當(dāng)消毒劑濃度降低或消毒液混濁時應(yīng)更換消毒液Sanitizercontainersshouldbesetupfresheverymorningpriortostartingfoodprep.每天早上在食品準(zhǔn)備工作開始之前應(yīng)準(zhǔn)備好新配制的消毒劑。ProceduresForUsingSanitizerContainers消毒桶的使用程序ProcedureforTestingSanitizerSolution

消毒液濃度檢測程序RequiredConditions要求條件Sanitizingsolutionmustbecleanandfresh,andatalukewarmtemperature,75°Fto90°F(24°Cto32°C).Testpapermustbecleananddry.消毒劑應(yīng)清潔新鮮，在較低溫度下保存〔24℃到32℃〕，試紙應(yīng)干凈并枯燥。Remove1.5inchesofHydrionqt-10pHtestpaper.取一張英寸(3.75cm)長的試紙，可檢測的PH值范圍為10Diptestpaperintosanitizingsolutionandholdstillfor10seconds.Donotshaketestpaperinwater.用試紙蘸消毒劑并保持10秒鐘。不要將試紙在水中搖動。Removetestpaperfromwaterandcomparetochartontestpaperdispenserimmediately.Papershouldbeayellow-greenishcolorandcompareto200partspermilliononthetestpaperdispenserchart.將試紙拿出，立刻與試紙的顯示圖進行對照，試紙應(yīng)呈黃綠色與試紙顯示圖上200ppm相對應(yīng)。Ifsanitizingsolutionisnottheproperconcentration,emptysinkandrefillwithlukewarmwater.AddSter-BacBlusanitizingsolution.(OnepushonyourEcolabBrainUnit).Checkrequiredconditionsandretestsanitizingsolution.Ifsanitizingsolutionisstillnottheproperconcentrationbalance,callEcolabtorecalibrateyourBrainUnit.如果消毒劑濃度不適宜，應(yīng)放空水槽，重新充滿涼水。添加Ster-BacBlu消毒劑。檢查必要條件并重新檢測消毒劑濃度。如果消毒劑濃度仍然沒有合格，通知益康重新校準(zhǔn)分配器。Sanitizingsolutionshouldbechangedwhendirtyorevery3hours,whichevercomesfirst.當(dāng)消毒劑變渾濁或每3小時應(yīng)更換消毒劑。MakesuretodocumentresultsintheSanitationLog.將使用結(jié)果記錄在消毒日志中。ProcedureforTestingSanitizerSolution

消毒液濃度檢測程序Checkthemforcleanliness檢查機器是否干凈

Clearforeignobjectsfromtrays/spraynozzles清理托盤，噴槍上面的異物

Checkdetergentandsanitizerlevels檢查是否有足夠的洗滌劑，消毒劑

Scrape,rinse,orsoakitemsbeforewashingthem先除掉贓物,沖洗，浸泡碗盤，再用洗碗機

Loadrackscorrectly正確在架上碼放

Whenusingthedishwashingmachines:當(dāng)操作洗碗機時:DishwashingMachineOperation洗碗機的操作Checkmachinetemperatures/pressures檢查機器的溫度與壓力Checkracksexitingmachinesforsoileditems檢查出洗碗機的碗架里是否有遺留物Air-dryallitems風(fēng)干所有的物品Keepmachineingoodrepair

定期維護保養(yǎng)機器DishwashingMachineOperation洗碗機的操作Whenusingthedishwashingmachines:當(dāng)操作洗碗機時:ReceivingandStorage產(chǎn)品接收與庫房管理

Temperature:高于華氏41度〔攝氏5度〕>41F(5C)顏色Color:牛肉Beef:顏色發(fā)黃,發(fā)綠brownorgreen羊肉Lamb:顏色發(fā)黃,瘦肉外表發(fā)白brown,whitishsurfacecoveringtheleanmeat豬肉Pork:顏色特別深,肥肉發(fā)軟,腐臭excessivelydarkcolor,softorrancidfat品質(zhì)形態(tài)Texture:黏,干slimy,sticky,ordry味道Odor:發(fā)酸sourodor包裝Packaging:包裝箱損壞,包裝紙臟,包裝破壞,真空包裝密封壞了brokencartons,dirtyrappers,tornpackaging,vacuumpackagingwithbrokensealsAccept接受 Reject拒受Temperature:華氏41度〔攝氏5度〕以下41F(5C)orlower顏色Color:牛肉Beef:鮮櫻桃紅brightcherryred羊肉Lamb:淡紅色lightred豬肉Pork:淡粉紅lightpinkmeat,firmwhitefat品質(zhì)形態(tài)Texture:挺,觸摸有彈性firmandspringsbackwhentouched味道Odor:無異味noodor包裝Packaging:完整,整潔intactandcleanReceivingCriteriaforMeat肉類接收條件Accept接收

Reject拒收

ReceivingCriteriaforMeat肉類接收條件Temperature:高于華氏41度〔攝氏5度〕>41F(5C)顏色Color:脖子發(fā)紫，發(fā)綠，翅膀尖顏色深，(紅尖可接受〕purpleorgreendiscolorationaroundtheneck;darkwingtips

(redtipsareacceptable)品質(zhì)形態(tài)Texture:翅膀或關(guān)節(jié)處發(fā)黏stickinessunderthewingsoraroundjoints味道Odor:味道異常，異味abnormal,unpleasantodorAccept接受 Reject拒受Temperature:華氏41度〔攝氏5度〕以下41F(5C)orlower顏色Color:持原色nodiscoloration品質(zhì)形態(tài)Texture:挺,觸摸有彈性firmandspringsbackwhentouched味道Odor:無異味noodor包裝Packaging:產(chǎn)品應(yīng)置于碎冰中，冰水可以自動流出。productshouldbesurroundedbycrushed,self-drainingiceReceivingCriteriaforPoultry家禽接收條件ReceivingCriteriaforPoultry家禽接收條件Accept接收

Reject拒收

Temperature:高于華氏41度〔攝氏5度〕>41F(5C)顏色Color:暗灰色鰓，干表皮dullgraygills;dulldryskin品質(zhì)形態(tài)Texture:形體軟，觸摸有手印softfleshthatleavesanimprintwhentouched眼睛Eyes:不清楚，紅眼圈，下陷cloudy,red-rimmed,sunkenAccept接受 Reject拒受Temperature:華氏41度〔攝氏5度〕以下41F(5C)orlower顏色Color:鮮紅的魚鰓，閃亮的魚表皮brightredgills;brightshinyskin品質(zhì)形態(tài)Texture:挺,觸摸有彈性firmandspringsbackwhentouched味道Odor:有一點海洋或海草的味道m(xù)ildoceanorseaweedsmell包裝Packaging:產(chǎn)品應(yīng)置于碎冰中,冰水可以自動流出。productshouldbesurroundedbycrushed,self-drainingiceReceivingCriteriaforFish魚的接收條件接收Accept 拒收RejectReceivingCriteriaforFish魚的接收條件7-6Putitinaclean,sanitizedcontainer一定要將其放置在干靜，消毒的容器里

Coverit蓋上蓋

Labelwithproductnameandoriginaluse-by/expirationdate貼標(biāo)簽注明品名，使用時間，過期時間

Transferfoodbetweencontainersproperly!庫房正確轉(zhuǎn)運!Ifyoutakefoodoutofitsoriginalpackage:如果你從原包裝提取食品:GeneralStorageGuidelines庫房本卷須知LiftingandYourBack

搬運和你的后腰PreventingBackInjury防止腰部受傷RULESFORLIFTING

搬運要求NeverBend,Lift,andTwistatthesametime!決不能同時彎腰，搬起，轉(zhuǎn)腰Usemechanicalaidsorassistancewhenpossible.如可能使用機械Bendyourkneesanduseyourlegstolift!彎曲你的膝蓋，用你的腿提起重物ProperLiftingTechni