供应商食品卫生与安全培训PPT 23页

'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10/7/20211 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10/7/20212 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10/7/20213 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10/7/20214 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10/7/20215 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10/7/20216 SeagateRequirements希捷集团的要求与标准10/7/20217 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&VeterinaryAuthority,MinistryofHealth)(食物必须经过食物卫生,健康组织的认证)Segregateappropriatelywhenstoring食物储藏时必须细心的区分隔离开(Rawvs.cooked;byfoodtype)(生的与熟的;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)10/7/20218 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10/7/20219 “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10/7/202110 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_<5ºC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10/7/202111 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)10/7/202112 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10/7/202113 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10/7/202114 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)10/7/202115 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10/7/202116 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10/7/202117 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10/7/202118 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10/7/202119 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）10/7/202120 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10/7/202121 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10/7/202122 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10/7/202123'