供应商食品卫生与安全培训PPT.ppt

3 31 2020 1 FoodHygiene SafetyVendorAwarenessTraining供应商食品卫生与安全培训MargaretLeeDecember 2004 来自希捷集团对我们的要求 3 31 2020 2 Eachyearmillionsofillnessescanbetracedtofoodbornebacteria Manymoregoundetectedandunreported每年数百万的疾病事件都可以追溯到食物中毒 其中还不包括未调查的和未报告的Publichealthofficialsestimatethatatleast2 3 ofallfoodborneillnessesleadtosecondarylong termillnesses公共健康组织调查证实以上食物中毒事件中至少有2 3 会引发相应的后段长期疾病Forexample 例如 CertainstrainsofE colicancausekidneyfailureinyoungchildrenandinfants某些大肠杆菌会导致青年人和婴儿的肾衰竭Salmonellacanleadtoreactivearthritisandseriousinfections沙门氏菌会导致关节炎以及相关疾病Listeriacancausemeningitisandstillbirths李斯特氏菌属会导致脑膜炎和死产 Countriesallovertheworldareintensifyingeffortstoimprovefoodsafety全世界的国家都在加强食物安全 3 31 2020 3 Seagatehasestablishedminimumrequirementsforfoodservicehygiene safety希捷集团已经建立起对食品卫生与安全服务的最低要求标准 ImplementationofSeagatestandardsforonsitefoodservicesaswellascompanysponsoredoff siteevents加强了现场操作与工厂送餐的标准Implementationofareportingandinvestigationprocessforsuspectedfoodborneillness加强了对食物中毒疑似事件的调查与报告Deliveroftraining培训的方式Establishmentoffoodsafetyperformancemetricstobereviewedmonthlywithseniormanagement以高标准管理方式确立起对食品安全每月的监督和管理 YourcarefulattentioninmeetingSeagaterequirementswillensurethatouremployeesstayhealthyandproductive你对希捷集团的悉心关注将会确保我们雇员的健康和生产力 3 31 2020 4 Thereisasetofcommonsymptoms一些常见食物中毒的症状 Apersonwhohaseatencontaminatedfoodmayexperienceoneormoreofthefollowing 一个人吃了受污染食物后一般会发生以下症状 NauseaVomiting恶心呕吐AbdominalpainDiarrhea腹痛腹泻FeverDehydration发烧脱水 3 31 2020 5 Therearemanywaysfoodcanbecomecontaminated导致食物受污染的不同原因 Sourcesoffoodcontamination 食物污染的来源 Rawmaterials Ingredients未加工的食物Water水Air dust空气传播性 尘土Soil土壤Garbage Sewage垃圾 污水 Rodents老鼠Insects昆虫Animals Birds宠物 鸟Packagingmaterial包装物质Foodhandlers Man食物操作者 人 3 31 2020 6 Conditionsforbacterialgrowth细菌繁殖的条件 Allofyourpracticesneedtobedirectedtowardpreventingopportunitiesforbacteriatobeintroducedandgrowasyoureceive store prepareandservefoodonSeagate sbehalf你的所有行为都要针对于防止让细菌引入和繁殖 特别是你收货 存货 备货 服务时 Conditionsforbacterialgrowth 产生细菌繁殖的条件 FOOD食物MOISTURE潮湿WARMTH温热TIME时间 3 31 2020 7 SeagateRequirements希捷集团的要求与标准 3 31 2020 8 FoodSourcingandStorage食物的来源与储藏Foodmustbepurchasedfromaqualifiedsourceandstoredinamannerthatassurescleanliness properlabellingandpreventscontamination食物必须来源于正规的渠道 并且要正确的储藏 以确保干净 标签化 无污染 Obtainfoodfromaqualifiedsource食物必须来源于正规的渠道 SourceapprovedbythelocalAgri Food要根据食物的类型 Donotstoreraworperishablefoodonground floor不可以把食物放在地上 Atleast30cmabove 至少30厘米以上 Properlylabel date标签化 日期化Protectfromcontamination防止污染 Wrap lidsneezeguard 用包装 盖住的方式 3 31 2020 9 Practice Firstin Firstout 遵循 先进先出 的原则 Preparedfoodinchiller freezerusedwithin24hours 冰库冰箱里的备货需要在24小时内用完 Discardfoodwithobservablespoilage contamination食物损害或污染后要丢掉Donotre usefood不可以重复使用食物 Foodnotclassifiedas potentiallyhazardous thatarepreparedbutnotsoldinmorning maybeservedlaterthesamedayaslongasprotectedfromcontaminationandstored servedatrequiredtemperatures 食物如果备好后不能在当日早上买出 在适当的无污染和温度保护下也可以继续售卖 FoodSourcingandStorage食物的来源与储藏Foodmustbepurchasedfromaqualifiedsourceandstoredinamannerthatassurescleanliness properlabellingandpreventscontamination食物必须来源于正规的渠道 并且要正确的储藏 以确保干净 标签化 无污染 3 31 2020 10 PotentiallyHazardous Foods潜在的危险性食物 Foodsthatmightcontainfoodpoisoningbacteriaandthatarecapableof toxins tolevelsthatareunsafe食物在有病菌和有让细菌繁殖机会的情况下是十分危险的Example 例如 Raw cookedmeatandpoultryproducts gravy soupandstock生熟肉 禽畜类产品 汤汁 原料Dairyproducts e g Milk Cream custard icecream乳制品 牛奶 奶油 奶油蛋羹 冰激凌Processedfruitsandvegetables切配好的水果 蔬菜Fishandshellfish rawandinsomecasescooked鱼类和贝类 生的或烹调的食物Cookedrice pasta熟米 面食Foodscontainingeggs beans nuts蛋类 豆类 坚果类Anyfoodmixturecontainingtheabove等等 3 31 2020 11 Youmustfocusonkeyareastopreventcontaminationoffood请注意以下防止食物污染的关键方法 1CLEAN Washhandsandsurfacesoften清洗 洗手和经常清洁表面Keephands surfaces andutensilsclean 保持手 表面 用具的时刻清洁2SEPARATE Don tcross contaminate隔离 不要交叉感染Separaterawmeat poultry seafoodfromotherfoods分开生肉 禽畜类产品与海鲜以及其他食品的接触3CHILL Refrigeratepromptly冷藏 尽可能冷藏Maintaintemperaturesat 5 C温度要小于或等于5摄氏度4COOK Cooktopropertemperatures烹制 烹制到适当的温度Useacleanthermometertoregularlychecktemperatures使用温度计定时检查温度 3 31 2020 12 1CLEAN Washhandsandsurfacesoften清洗 洗手和经常清洁表面Q Howlongshouldyouwash问 至少多久才能彻底洗掉手上的细菌 A 20seconds答 20秒 Keephands surfaces andutensilsclean 要时刻保持手 表面 用具的清洁1Splish Splash清洗Washhands utensils andsurfacesinhotsoapywaterbeforeandafterfoodpreparation在准备食物前后都要用热的肥皂水保持手 表面 用具的时刻清洁Especiallyafterpreparingrawmeat poultry eggs ofseafood特别是处理完生肉 禽畜类与海鲜产品2AllA board所有的砧板Washcuttingboards includingplastic non porous acrylic andwoodenboards inhot soapywateraftereachuse每次使用完砧板后都要用热的肥皂水清洗 包括塑料的 木头的 3TowelToss毛巾Considerusingpapertowelstocleanupkitchensurfaces Whendone throwawaythetowel考虑使用纸巾清洁厨房表面 用完后要丢掉Ifyouuseclothtowels washthemofteninhotsoapywater orinwashingmachineifavailable 如用过毛巾 需要经常热的肥皂水清洗 机器洗更好 3 31 2020 13 Effectivehandwashingiscritical 有效的洗手是十分重要的 Themostimportantmeasuretoprotectfoodfromcontaminationisproperhandwashingbecausecleananddryhandslimitthetransferofharmfulorganismstofood洗手是防止食物污染的重要手段 因为干净的双手可以有效的防止病菌侵入食物 Foodhandlersarerequiredtowashtheirhandswheneverhandsarelikelytobeasourceofcontaminationoffood including 食物操作人员在以下情况下必须洗手 以防止造成污染源 beforeandafterhandingfood操作食物前后Betweenhandingrawfoodandfoodthatisreadytoeat suchascookedfoodandsalads在操作食物之间Afterusingthetoilet上完厕所时Aftersmoking coughing sneezing blowingthenose eatingordrinking抽烟 咳嗽 擦鼻涕 吃饭 喝水之后Aftertouchinghair scalp mouth noseorearcanal接触耳 鼻 口 头皮 头发之后Aftercleaning清扫之后Afterhandlingrubbish处理垃圾之后Afterabreakand 休息之后Whentheylookdirty 看起来很脏的时候 3 31 2020 14 Therearedefinedstepsforeffectivehandwashing关于有效洗手的规范步骤 Minimumrequirementsforeffectivehand washing有效洗手的基本要求Washbasins洗手池Runningwater流水Materialsforcleaningthehands soap sanitizingagent洁手物质 肥皂 消毒液Materialsforhygienicallydryinghands papertowels高卫生的擦手物质 纸巾Five GoodHandWashing Steps洗手五步骤 1Wethandsunderrunningwater流水中湿手2Soaphands latheringwell肥皂擦手3Rubthoroughly includingwristsandbetweenfingers手指互相擦拭4Rinseincleanedwater清水洗净5Drythoroughlyonpapertowel leavingnomoistureonthehands纸巾擦干 无湿迹 3 31 2020 15 EquipmentandUtensils设备与用具Equipment utensilsandsurfacesmustbecleanandfreefromfoodremnants Regularcleaningandsanitizingproceduresmustbefollowed设备与用具和外观都必须洗净污渍 定期的清洁与消毒必须执行 1Foodcontactsurfacescleanandfreefromremnants与食物接触面都要洗净污渍2Othersurfacesclean其他表面的清洁 Stove grill hoods vents processingequipment worktables sinks dishwashingmachines dispensers etc 包括灶台 桌椅 碟 洗碗机 等 3Allequipmentisingoodrepair nocorrosion所有设备必须良好维修 无破损4Choppingboards knivescleaned sanitizedafteruse切配的砧板 刀叉清洁和使用后的消毒 Sanitized wash rinsewithhotwaterataminimaltemperatureof 54 Cfor5minutes 消毒 用至少54摄氏度的热水清洗5分钟 Choppingboards surfaceareascrapedoff washed scrubbedwithdetergent rinsedandsanitizedafterrinsing 切配的砧板 表面的刮洗 5Smallequipmentcleaned sanitizedafteruse小型设备的清洗和使用后的消毒 Examplesofsmallequipment blender mincer electricchopper doughmixer 如下小型设备 搅拌机 碎肉器 电切机 揉面机 6Acleaning sanitizingscheduleismaintained清洗消毒的工作表必须执行 Hardcopyofthescheduletobereviewedduringinspection 工作表的复件需要在检查下再确认 7Safetyinstructionspostedonanyequipmentwithpotentialsafety operatinghazard安全操作说明书必须在有安全隐患的地方张贴 Examples DishWashingMachine Steamer electricchopper mincer 如 洗碗机 蒸汽机 切割机 碎肉机 3 31 2020 16 LatherUp清洗Alwayswashhands cuttingboards dishesandutensilswithhot soapywateraftercontactwithrawmeat poultry andseafood接触过生肉 禽畜类与海鲜产品的手 砧板 碟子和用具都要用肥皂水清洗WatchJuices注意汁水Separaterawmeat poultry andseafoodfromotherfoodsinrefrigerator chillerandwheninpreparationarea在备货区生肉 禽畜类与海鲜产品在冷藏时必须要与其他食品分开Color CodedCuttingBoards使用不同颜色标记的砧板Useonecuttingboardforfreshproduceanduseaseparateoneforrawmeat poultry andseafood使用不同颜色标记的砧板分别处理熟食与生肉 禽畜类与海鲜产品SealIt密封Topreventjuicesfromrawmeat poultry orseafoodfromdrippingontootherfoods placeinsealedcontainersorplasticbags用密封的容器或塑料袋保存食品 以防生肉 禽畜类与海鲜产品的酱汁混合CleanPlates使用清洁的盘碟Neverplacecookedfoodbackonthesameplatorcuttingboardthatpreviouslyheldrawfood不可以使用同样的盘子来操作生食和熟食Marinating高温Sauceusedtomarinaterawmeat poultry orseafoodshouldnotbeusedoncookedfoodsunlessboiledbeforeapplying不可以再次使用生肉 禽畜类与海鲜产品的汤水来做菜 除非已经沸腾了 2SEPARATE Don tcross contaminate隔离 不要交叉感染 3 31 2020 17 Donotprepare servethesefoodswithbarehands 不可以裸手备货 服务 Preparedfreshfruitsandvegetableservedraw新鲜水果和生菜Saladsandsaladingredients沙拉与Coldmeatsandsandwiches冷肉与三文治Bread toast rollsandbakedgoods面包 吐司 和裸露的食物Garnishessuchaslettuce parsley lemonwedges potatochips etc柠檬土豆片等Anyfoodthatwillnotbethoroughlycookedorreheatedafteritisprepared任何还没有烹制过的食物或者再加热的食物Iceservedtothecustomer给客户的冰水AcceptableOptionsforPreparation serving可以接受的备货 服务方式 Tongs菜夹Spatulas切刀Spoonsorforks勺子叉子Gloves手套 Certainfoodsmaynobetouchedwithbarehands有些食物不可以裸手接触 3 31 2020 18 1Washhandsproperlybeforeandafterwearingorchangingtoanewpairofgloves在更换新的手套前后尽可能的洗手2Ensureglovesfitproperly nottoolooseortootight确保手套大小合适 不紧不松3Changegloves需要更换手套的情况 Iftheybecomesoiledortorn手套破损时Afterhandlingrawmeatandbeforehandlingcookedorready to eatfoods处理生肉后 烹制和准备吃饭之前Beforestartinganewtask开始新的事务之前Aftersneezing coughingortouchinghair face咳嗽接触头发脸面之后After4hoursofuse使用4个小时之后 Requirementsforwearingofdisposablegloves一次性手套的穿戴要求 3 31 2020 19 1Foodhandlersaremedicallyclearedtoworkeachworkshift notsick noopensores 食物操作者必须在每次换班时进行过检查 无疾病 无表面创伤 Vendorusesdailychecklisttodocumenthealthstatuspriortostartofworkshiftandhasplanforworkerreplacementshouldonebecomeillatwork供应商必须使用每日的卫生检查表来记录员工的健康状况 并且要有员工生病时的替代计划2Foodhandlerswearcleanuniforms includingshoes andhairrestraints食物操作者必须穿着干净的制服 包括鞋子 发罩3Goodhygieneisconsistentlypracticed高卫生必须时刻保持 Handsandnailsareclean 手和指甲也必须干净 4Glovesused changedappropriately手套要适时更换 Whenhandlingready to eatorpartiallycookedfood 当用餐和备货前 5Foodserviceworkersproperlystorepersonalitems食物操作者必须尽可能保持个人卫生的所有方面 Awayfromfoodstorage preparation servicearea 远离仓库 配货区 服务区 6Handtowelsarediscardedwhensoiled手套破损后必须丢弃7Soiledlinensarestoredawayfromfoodpreparation serviceareas泥土必须远离配货区 服务区 Personal个人卫生Foodserviceworkermustbehealthy practicegoodhygieneandunderstand followallrequiredprocedurestokeepfoodfreefromcontamination食物供应者必须保持健康 高卫生 了解并完全按照卫生要求保证食物不受污染 3 31 2020 20 Clothingmustbecleanandchangedregularlytoprotectfoodfromriskofcontamination着装必须定期清洁更换 以防食物受污染危害Clothingmustbemaintainedsolelyforfoodpreparation service制服必须是配货区 服务区所特别要求的Foodhandlersshouldnottravelto formworkinclothing uniforms食物操作者不可以穿着工作服进入其他非工作区域Outdoorclothingandpersonaleffectsshouldbestoredawayfromfoodhandlingareas非工作衣物与个人东西不可以带入食物操作区Headcoveringmustalwaysbewornandmustpreventhairfromfallingintofood longhairmustbetiedback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Authorizedvisitorstofoodpreparation serviceareasareprovidedwithcleanoverclothingandrequiredtowashtheirhandsbeforetouchingequipmentetc参观检查者如要进入食物操作区 必须穿着干净的制服 并且在接触餐食用具前洗净双手 Clothingforfoodareas餐食区的穿着Staffmustwearcleanclothing uniforms includingshoes atalltimesinfoodpreparation serviceareas 员工必须在备货区 服务区必须时刻穿着干净 包括鞋子 3 31 2020 21 1PreventAccess预防害虫进入Keepdoorsandwindowsclosed保持门窗关闭Gutterguardsandmaintaindrainage做好维修排水系统Doorstripsandplates门缝小木条和板Useflyscreensonwindows使用纱窗Checkdeliveriesforpests检查害虫进入的所有渠道Find eliminateallpossibleaccesspointsforpests找出与消灭所有导致害虫进入的可能性入口点2EliminateConditions消灭产生害虫的环境Regularcleaningofenvironment utensils equipment定期清洁所有环境 用具 设备Properstorageandcoveringoffood适宜的食物储藏与保护方法Properstorage regularremovalofwaste定期的垃圾清理工作Regularlycheckpotentiallywarm moistareas定期的对潜在发生区的检查 A3 pointstrategymustbeusedtoensureeffectivepestcontrol害虫控制的3个关键点 3 31 2020 22 3RegularlyMonitorforSignsofPests注意害虫出现的迹象Droppings粪便Eggs eggcasings害虫的卵或蛋Marksonfood食物上的痕迹Smallmoundsoffooddebris食物碎削的堆积Nibbledwrapping holesincontainers咬痕 容器上的小洞Pestcarcasses害虫尸体Unusualsmells noises不寻常的气味Damagetowoodwork木头被损坏的痕迹 A3 pointstrategymustbeusedtoensureeffectivepestcontrol害虫控制的3个关键点 3 31 2020 23 Tables工作台面Cleardebrisandrubbish清理杂碎和垃圾Washwithhotwateranddetergentusingacleancloth用热水清洗使用去污型的衣物Rinsewithveryhotwaterandallowtoairdry用热水冲洗并烘干Floors地面Sweepupdebris扫去杂碎Scrubfloorusinghotwateranddetergent用热水清洗去污Rinsewithveryhotwater用高温热水冲洗Removeexcesswater排去过多的积水Allowtoairdryordrywithcleanmop使用干净的拖把抹干地面 CleaningMethods清洁方式