ServSafe食品安全基礎(chǔ)課程－采購和接收安全食品

采購和接收平安食品ResponsibilityforthesafetyoffoodthatentersyourestablishmentrestswithYOU!進(jìn)入你的部門的食品是否平安責(zé)任在于你!采購和收貨Arelicensedandreputable有許可證，并有良好聲譽(yù)Havefood-safetyproceduresinplace確定有食品平安措施Trainemployeesinfoodsafety給員工食品平安知識(shí)培訓(xùn)Candeliverconsistentproductquality產(chǎn)品質(zhì)量穩(wěn)定Candeliverproductsontime供貨及時(shí)Usedeliverytrucksingoodcondition運(yùn)貨車輛保持良好狀態(tài)Havecleanwellrunwarehouses倉庫運(yùn)作良好，清潔衛(wèi)生Makesureyoursuppliers確保你的供給商選擇一個(gè)供給商Trainemployees訓(xùn)練員工Inspectimmediately立刻檢測Receiveoneatatime不要同時(shí)接收二種以上食品planahead提前方案 Haveinformationathand擁有正確的資料在手Correctmistakesimmediately及時(shí)糾正錯(cuò)誤Labelforstorage儲(chǔ)藏時(shí)必須貼有標(biāo)簽Scheduleduringoff-peakhours在非頂峰時(shí)間做好進(jìn)度表Keepareaclean保持環(huán)境清潔Haveabackupmenuplan有一份后備的菜單方案收貨指南Accept合格

BeefcolorBrightcherryred

牛肉顏色

鮮櫻桃紅

LambcolorLightred

羊肉顏色

淺紅

PorkcolorPinkleanmeat,whitefat

豬肉顏色

瘦肉粉紅，肥肉白色

TextureFirm;springsbackwhentouched

質(zhì)地

結(jié)實(shí);接觸有彈性Reject不合格

ColorBrownorgreenish-brown,green,orpurpleblotches;black,white,orgreenspots

顏色

棕色或棕綠色,

綠色,或紫色斑塊;黑色,白色,或綠色斑點(diǎn)

TextureSlimy,sticky,ordry

質(zhì)地

泥爛的,粘糊糊的,或干的

PackagingBrokencartons,dirtywrappers,ortornpackaging

包裝

破裂的紙箱，

不清潔的包裝材料，或破損的包裝

OdorSourodor

氣味

酸味Receiveat41oF(5oC)

orlower接收溫度為41oF(5oC)或更低接收新鮮肉類Accept合格Reject不合格接收新鮮肉類食品Accept合格

ColorNodiscoloration

顏色

沒有變色

TextureFirm;springsbackwhentouched

質(zhì)地

結(jié)實(shí);接觸有彈性

PackagingShouldbesurroundedbycrushed,self-drainingice

包裝

須用自排水的碎冰圍住不合格

ColorPurpleorgreendiscolorationaroundtheneck;darkwingtips(redwingtipsareacceptable)

顏色

頸部有紫色或綠色污點(diǎn);翅膀末端呈深色(紅色為合格)

TextureStickinessunderthewingsoraroundjoints

質(zhì)地

翅膀下部或關(guān)節(jié)周圍呈粘性

OdorAbnormal,unpleasantodor

氣味

不正常,難聞的氣味Receiveat41oF(5oC)orlower接收溫度為41oF(5oC)或更低接收新鮮家禽

Accept合格Reject不合格接收新鮮家禽GradingStampsInspectionStamps檢測和分等級(jí)檢測章肉類家禽等級(jí)章肉類家禽Accept合格

ColorBrightredgills;brightshinyskin

顏色

鮮紅的腮;

鮮亮的魚皮

OdorMildoceanorseaweedsmell

氣味

淡淡的海洋或海草氣味

EyesBright,clear,andfull

眼睛

明亮,清澈,飽滿

TextureFirmfleshthatspringsbackwhentouched

質(zhì)地

魚肉結(jié)實(shí)，接觸有彈性Reject不合格

ColorDullgraygills;dulldryskin

顏色

灰暗色的腮;干暗的魚皮

OdorStrongfishyorammoniasmell

氣味

濃重的腥味或

阿摩尼亞氣味

EyesCloudy,red-rimmed,sunken

眼睛

渾濁,邊緣紅色,凹陷

TextureSoft;leavesanimprintwhenpressed

質(zhì)地

柔軟;擠壓后留下印記Receiveat41oF(5oC)orlower接收溫度為41oF(5oC)或更低接收新鮮魚類Accept合格 Reject不合格接收冰鮮魚類Accept合格 OdorMildoceanorseaweedsmell氣味淡淡的海洋或海草味 ShellClosedandunbroken殼關(guān)閉，未破損 ConditionShippedalive;identifiedbyshellstockidentificationtag.Retaintagsforninetydaysafterproductisused其它條件活運(yùn)輸;

有倉庫的標(biāo)簽號(hào)碼.保存標(biāo)簽號(hào)碼至產(chǎn)品食用后90天不合格

OdorStrongfishysmell

氣味

濃重的腥味

ShellOpenshellsthatdonotclosewhentapped;brokenshells殼開口，輕擊也不關(guān)閉;殼破損

ConditionDeadonarrival

其它情況

抵達(dá)時(shí)已死

TextureSlimy,sticky,ordry

質(zhì)地

泥爛的,粘糊糊的,或干的Receiveat45oF(7oC)orlower接收溫度為45oF(7oC)或更低接收活的貝殼類Accept合格

OdorMildoceanorseaweedsmell

氣味

淡淡的海洋或海草氣味

ShellHardandheavyforlobstersandcrabs殼龍蝦和蟹的殼堅(jiān)硬，沉重

ConditionShippedalive;packedwithseaweedandkeptmoist

其它條件

活運(yùn)輸;

海草包扎，保持充足的水分Reject不合格

OdorStrongfishysmell

氣味

濃重的腥味

ShellSoft殼

柔軟

ConditionDeadonarrival;tailfailstocurlwhenlobsterispickedup

其它情況

抵達(dá)時(shí)已死;

龍蝦被拿起時(shí)，尾巴不彎曲Receiveat45oF(7oC)orlower接收溫度為45oF(7oC)或更低接收活的甲殼類Datetagswhenshellfisharereceived收取貝殼類食物時(shí)，標(biāo)上日期Keeptagsonfileforninetydaysafterlastshellfishused保存標(biāo)簽至貝殼類食物被食用后90天Nevermixshellfishshipments絕不能將不同的貝殼類食物混合運(yùn)輸ShellstockIdentificationTags儲(chǔ)藏標(biāo)簽儲(chǔ)藏標(biāo)簽Accept合格

OdorNone

氣味

無

Shellscleanandunbroken殼清潔，沒有破損

ConditionFirm,highyolksthatarenoteasytobreakandwhitesthatclingtoyolk

其它條件

蛋黃結(jié)實(shí)，不易破裂，蛋白緊粘蛋黃Reject不合格

OdorAbnormalsmell

氣味

不正常氣味

ShellsDirtyandcracked殼臟并且破裂

Receiveatairtemperatureof45oF(7oC)orlower在空氣溫度45oF(7oC)或更低時(shí)接收接收新鮮的蛋Accept合格

MilkSweetishflavor

牛奶

微甜

butterSweetflavor,uniformcolor,firmtexture

牛油

甜味,

均衡的顏色,堅(jiān)實(shí)的質(zhì)地

CheeseTypicalflavorandtexture,uniformcolor

乳酪

有特征的味道和質(zhì)地,均衡的顏色Reject不合格

MilkSour,bitter,ormoldy

牛奶

酸,苦,或發(fā)霉

ButterSour,bitter,ormoldytaste;unevencolor;softtexture

牛油

酸,苦,或霉味;顏色不均勻;質(zhì)地柔軟

CheeseUnnaturalmold;unevencolor;abnormalflavorortexture

乳酪

不自然的霉菌;

不均勻的顏色;不正常的味道或質(zhì)地Receiveat41oF(5oC)orlower接收溫度為41oF(5oC)或更低

(unlessspecifiedbylaw)(或按法規(guī))接收新鮮奶制品Accept合格

ConditionVarydependingonproduct

條件

根據(jù)不同產(chǎn)品要求不同Reject不合格

OdorUnpleasant

氣味

難聞的

ConditionSignsofinsectinfestation;cutsormushiness;discoloration,wiltingordullappearance

其它情況

有遭蟲害侵?jǐn)_的跡象;破口或粘糊;變色污點(diǎn),外觀枯萎或暗淡Receivingtemperaturesvary接收溫度不同接收新鮮農(nóng)產(chǎn)品Accept合格

PackagingIntactandingoodcondition

包裝

完整，毫無破損不合格

PackagingTorn/holes;expireduse-bydates

包裝

破損的/有破洞的;

過期的RefrigeratedProcessedFoodsReceiveat41oF(5oC)orlower冷藏食品的接收溫度為41oF(5oC)或更低

(unlessotherwisespecified)(除非特別標(biāo)明)加工過的食品Accept合格

PackagingIntactandingoodcondition

包裝

完整，毫無破損Reject不合格 PackagingLargeicecrystalsonproduct/package;waterstains/liquidonpackaging,abnormalcolor,drytexture包裝產(chǎn)品/包裝上有大的

冰結(jié)晶;包裝上有水漬/

液體,不正常的顏色,枯燥

FrozenProcessedFoodsReceivefrozen冷凍食品的接收條件：冷凍加工過的食品Accept合格

PackagingIntactandingoodcondition

包裝

完整，毫無破損Reject不合格

PackagingLeaking;expiredcodedate

包裝

滲漏;過期

AppearanceUnacceptableproductcolor;appearsslimyorbubbles

外觀

不合格的顏色;粘糊糊或有泡沫MAP,Vacuum-Packed,SousVideFoodsReceiveat41oF(5oC)orlow密封膠袋包裝,真空包裝

接收溫度41oF(5oC)或更低

(unlessspecified)(除非特殊規(guī)定)包裝食品

Swollenends

Leaksandflawedseals

Rustanddents

NolabelsRejectif以下情況不合格接收罐裝食品底部膨脹滲漏和密封不當(dāng)生銹和有凹痕沒有商標(biāo)Rejectif以下情況不合格

Holes,tears,punctures

有破洞,撕破,刺破

Dampnessormoisturestains

潮濕或水漬Rejectif以下情況不合格

Containsinsectsoreggs,rodentdroppings

有蟲或蟲卵,鼠類的糞便

Abnormalcolororodor

不正常的顏色或氣味

Spotsofmold

霉斑

Slimy

粘糊狀Packaging包裝Product產(chǎn)品接收干貨TornGag

破損MoistureStain水漬接收干貨Discardfoodifkeptinthetemperaturedangerzone(41oFto140oFor5oCto60oC)forlongerthanfourhours保存在危險(xiǎn)溫度帶(41oF至140oF或5oC至60oC)超過4小時(shí)的食品必須丟棄Thethermometermaybethesinglemostimportanttoolyouhavetoprotectfood溫度計(jì)是你用來保護(hù)食品的最重要工具監(jiān)控時(shí)間和溫度TypesofThermometers

溫度計(jì)的種類Digitalthermometer數(shù)碼溫度計(jì)Bi-metallicstemmedthermometer雙金屬帶柄溫度計(jì)ImagecourtesyofCooperInstrumental

Corporation,Middlefield,CT.ImagecourtesyofThermometerManufacturing,Atkins

Technical,Gainsville,FL.溫度計(jì)Bi-MetallicStemmedThermometer雙金屬帶柄溫度計(jì)溫度計(jì)指示針校準(zhǔn)螺母固定夾柄浸沒區(qū)域凹陷處

Keepclean

保持清潔

Measureinternaltemperaturesinthethickestpartoftheproduct

測量產(chǎn)品的內(nèi)部溫度

Calibrateregularly

經(jīng)常校準(zhǔn)

Neveruseglassthermometers

禁止使用玻璃溫度計(jì)溫度計(jì)的使用StepOneFillcontainerwithcrushediceandwater第一步

在容器內(nèi)裝入碎冰和水StepTwoSubmergesensingareaofsteminicewaterforthirtyseconds第二步

將溫度計(jì)的敏感局部浸入冰水三十秒StepThreeAdjustcalibrationnutuntilthermometerreads32oF(0oC)第三步

調(diào)準(zhǔn)校準(zhǔn)螺母直到溫度計(jì)讀數(shù)為32oF(0oC)Ice-PointMethod

冰點(diǎn)法校準(zhǔn)溫度計(jì)StepOneBringapanofwatertoaboil第一步

將一鍋水燒開StepTwoSubmergesensingareaofsteminboilingwaterforthirtyseconds第二步

將溫度計(jì)的敏感局部浸入沸水三十秒

StepThreeAdjustcalibrationnutuntilthermometerreads212oF(100oC)第三步

調(diào)準(zhǔn)校準(zhǔn)螺母直到溫度計(jì)讀數(shù)為212oF(100oC)Boiling-PointMethod

沸點(diǎn)法校準(zhǔn)溫度計(jì)

Meat,poultry,fishInsertstem/probeintothickestportion

肉類,家禽,魚

將探針插入最厚部位

Packagedfood

Insertstem/probebetweentwopackages

包裝食品

將探針插入兩個(gè)袋之間

MilkandotherliquidsSubmergestem/probeinliquid

牛奶和其它液體將探針浸入液體

Bulkliquid