供应商食品卫生与安全培训PPT.ppt

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1、 Food Hygiene&Safety Vendor Awareness Training 供应商食品卫生与安全培训Margaret LeeDecember,2004来自希捷集团对我们的要求12/23/20221Each year millions of illnesses can be traced to foodborne bacteria.Many more go undetected and unreported 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Public health officials estimate that at least2-3%

2、of all foodborne illnesses lead to secondary long-term illnesses 公共健康组织调查证实以上食物中毒事件中至少有23%会引发相应的后段长期疾病For example:例如:Certain strains of E.coli can cause kidney failure in young children and infants 某些大肠杆菌会导致青年人和婴儿的肾衰竭Salmonella can lead to reactive arthritis and serious infections 沙门氏菌会导致关节炎以及相关疾病Li

3、steria can cause meningitis and stillbirths 李斯特氏菌属会导致脑膜炎和死产 Countries all over the world are intensifying efforts to improve food safety 全世界的国家都在加强食物安全12/23/20222Seagate has established minimum requirements for food service hygiene&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Implementation of Seagate standards

4、for onsite food services as well as company sponsored off-site events 加强了现场操作与工厂送餐的标准Implementation of a reporting and investigation process for suspected foodborne illness 加强了对食物中毒疑似事件的调查与报告Deliver of training 培训的方式Establishment of food safety performance metrics to be reviewed monthly with senior

5、management 以高标准管理方式确立起对食品安全每月的监督和管理Your careful attention in meeting Seagate requirements will ensure that our Your careful attention in meeting Seagate requirements will ensure that our employees stay healthy and productiveemployees stay healthy and productive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你对希捷集团的悉心关注将会

6、确保我们雇员的健康和生产力12/23/20223There is a set of common symptoms一些常见食物中毒的症状A person who has eaten contaminated food may experience one or more of the following:一个人吃了受污染食物后一般会发生以下症状:Nausea Vomiting恶心 呕吐Abdominal pain Diarrhea腹痛 腹泻Fever Dehydration发烧 脱水12/23/20224There are many ways food can become contamina

7、ted 导致食物受污染的不同原因Sources of food contamination:食物污染的来源:Raw materials/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Packaging material包装物质Food handlers/Man 食物操作者/人12/23/20225Conditions for bacterial growth细菌繁殖的条件All of your practices need to be dir

8、ected toward preventing opportunities for bacteria to be introduced and grow as you receive,store,prepare and serve food on Seagates behalf 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.Conditions for bacterial growth:产生细菌繁殖的条件:1.FOOD 食物2.MOISTURE 潮湿 3.WARMTH 温热 4.TIME 时间12/23/20226Seagate Requirements 希捷集

9、团的要求与标准12/23/20227Food Sourcing and Storage食物的来源与储藏Food must be purchased from a qualified source and stored in a manner that assures cleanliness,proper labelling and prevents contamination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Obtain food from a qualified source 食物必须来源于正规的渠道 (Source approved by the loc

10、al Agri-Food&Veterinary Authority,Ministry of Health)(食物必须经过食物卫生,健康组织的认证)Segregate appropriately when storing 食物储藏时必须细心的区分隔离开 (Raw vs.cooked;by food type)(生的与熟的;要根据食物的类型)Do not store raw or perishable food on ground/floor 不可以把食物放在地上 (At least 30cm above)(至少30厘米以上)Properly label/date 标签化/日期化Protect f

11、rom contamination 防止污染 (Wrap,lid sneeze guard)(用包装,盖住的方式)12/23/20228Practice“First in/First out”遵循“先进先出”的原则 (Prepared food in chiller/freezer used within 24 hours)(冰库冰箱里的备货需要在24小时内用完)Discard food with observable spoilage/contamination 食物损害或污染后要丢掉Do not re-use food 不可以重复使用食物 (Food not classified as“p

12、otentially hazardous”that are prepared but not sold in morning,may be served later the same day as long as protected from contamination and stored/served at required temperatures)(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)Food Sourcing and Storage食物的来源与储藏Food must be purchased from a qualified source an

13、d stored in a manner that assures cleanliness,proper labelling and prevents contamination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12/23/20229“Potentially Hazardous”Foods 潜在的危险性食物 Foods that might contain food poisoning bacteria and that are capable of“toxins”to levels that are unsafe 食物在有病菌和有让细菌繁殖机会的情况下是十

14、分危险的Example:例如:Raw&cooked meat and poultry products,gravy,soup and stock 生熟肉,禽畜类产品,汤汁,原料Dairy products e.g.Milk,Cream,custard,ice cream 乳制品 牛奶,奶油,奶油蛋羹,冰激凌 Processed fruits and vegetables 切配好的水果,蔬菜Fish and shellfish raw and in some cases cooked 鱼类和贝类 生的或烹调的食物Cooked rice,pasta 熟米,面食Foods containing eg

15、gs,beans,nuts 蛋类,豆类,坚果类Any food mixture containing the above 等等12/23/202210You must focus on key areas to prevent contamination of food请注意以下防止食物污染的关键方法1 CLEAN-Wash hands and surfaces often 清洗-洗手和经常清洁表面 Keep hands,surfaces,and utensils clean!保持手,表面,用具的时刻清洁2 SEPARATE-Dont cross-contaminate 隔离-不要交叉感染 S

16、eparate raw meat,poultry&seafood from other foods 分开生肉,禽畜类产品与海鲜以及其他食品的接触3 CHILL-Refrigerate promptly 冷藏-尽可能冷藏 Maintain temperatures at_54C for5 minutes.)(消毒:用至少54摄氏度的热水清洗5分钟)(Chopping boards:surface area scraped off,washed,scrubbed with detergent,rinsed and sanitized after rinsing)(切配的砧板:表面的刮洗)5 Sma

17、ll equipment cleaned&sanitized after use 小型设备的清洗和使用后的消毒 (Examples of small equipment:blender,mincer,electric chopper,dough mixer)(如下小型设备:搅拌机,碎肉器,电切机,揉面机)6 A cleaning/sanitizing schedule is maintained 清洗消毒的工作表必须执行 (Hardcopy of the schedule to be reviewed during inspection)(工作表的复件需要在检查下再确认)7 Safety in

18、structions posted on any equipment with potential safety/operating hazard 安全操作说明书必须在有安全隐患的地方张贴 (Examples:Dish Washing Machine,Steamer,electric chopper,mincer)(如:洗碗机,蒸汽机,切割机,碎肉机)12/23/202215Lather Up清洗清洗Always wash hands,cutting boards,dishes and utensils with hot,soapy water after contact with raw m

19、eat,poultry,and seafood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Watch Juices注意汁水注意汁水Separate raw meat,poultry,and seafood from other foods in refrigerator/chiller and when in preparation area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-Coded Cutting Boards使用不同颜色标记的砧板Use one cutting board for fresh produce and use a s

20、eparate one for raw meat,poultry,and seafood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Seal It 密封密封To prevent juices from raw meat,poultry,or seafood from dripping onto other foods,place in sealed containers or plastic bags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Clean Plates使用清洁的盘碟使用清洁的盘碟Never place cooked food back on

21、the same plat or cutting board that previously held raw food 不可以使用同样的盘子来操作生食和熟食Marinating高温Sauce used to marinate raw meat,poultry,or seafood should not be used on cooked foods unless boiled before applying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2 2 SEPARATE-Dont cross-contaminateSEPARATE-Dont cross-contami

22、nate 隔离隔离-不要交叉感染不要交叉感染12/23/202216Do not prepare/serve these foods with bare hands:不可以裸手备货不可以裸手备货/服务服务:Prepared fresh fruits and vegetable served raw新鲜水果和生菜Salads and salad ingredients沙拉与Cold meats and sandwiches冷肉与三文治Bread,toast,rolls and baked goods面包,吐司,和裸露的食物Garnishes such as lettuce,parsley,lem

23、on wedges,potato chips,etc柠檬 土豆片等Any food that will not be thoroughly cooked or reheated after it is prepared任何还没有烹制过的食物或者再加热的食物Ice served to the customer给客户的冰水Acceptable Options for Preparation/serving可以接受的备货可以接受的备货/服务方式服务方式:Tongs菜夹Spatulas切刀Spoons or forks勺子叉子Gloves手套Certain foods may no be touche

24、d with bare hands 有些食物不可以裸手接触12/23/2022171 Wash hands properly before and after wearing or changing to a new pair of gloves 在更换新的手套前后尽可能的洗手2 Ensure gloves fit properly not too loose or too tight 确保手套大小合适-不紧不松3 Change gloves 需要更换手套的情况:If they become soiled or torn 手套破损时 After handling raw meat and be

25、fore handling cooked or ready-to-eat foods 处理生肉后,烹制和准备吃饭之前 Before starting a new task 开始新的事务之前 After sneezing,coughing or touching hair/face 咳嗽接触头发脸面之后 After 4 hours of use 使用4个小时之后Requirements for wearing of disposable gloves 一次性手套的穿戴要求12/23/2022181 Food handlers are medically cleared to work each

26、work shift(not sick,no open sores)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)Vendor uses daily checklist to document health status prior to start of work shift and has plan for worker replacement should one become ill at work 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2 Food handlers wear clean uniforms,including sh

27、oes,and hair restraints 食物操作者必须穿着干净的制服，包括鞋子，发罩3 Good hygiene is consistently practiced 高卫生必须时刻保持 （Hands and nails are clean ）（手和指甲也必须干净）4 Gloves used&changed appropriately 手套要适时更换 (When handling ready to-eat or partially cooked food )(当用餐和备货前)5 Food service workers properly store personal items 食物操作

28、者必须尽可能保持个人卫生的所有方面 (Away from food storage,preparation,service area)(远离仓库，配货区，服务区)6 Hand towels are discarded when soiled 手套破损后必须丢弃7 Soiled linens are stored away from food preparation/service areas 泥土必须远离配货区，服务区 Personal Personal 个人卫生个人卫生Food service worker must be healthy,practice good hygiene and

29、understand/follow all Food service worker must be healthy,practice good hygiene and understand/follow all required procedures to keep food free from contaminationrequired procedures to keep food free from contamination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12/23/202219

30、lClothing must be clean and changed regularly to protect food from risk of contamination 着装必须定期清洁更换，以防食物受污染危害lClothing must be maintained solely for food preparation/service 制服必须是配货区，服务区所特别要求的lFood handlers should not travel to/form work in clothing/uniforms 食物操作者不可以穿着工作服进入其他非工作区域lOutdoor clothing a

31、nd personal effects should be stored away from food handling areas 非工作衣物与个人东西不可以带入食物操作区lHead covering must always be worn and must prevent hair from falling into food;long hair must be tied back 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lAuthorized visitors to food preparation/service areas are provided with clean

32、over clothing and required to wash their hands before touching equipment etc 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 Clothing for food areas Clothing for food areas 餐食区的穿着餐食区的穿着Staff must wear clean clothing/uniforms(including shoes)at all times in food Staff must wear clean clothing/uniforms(includ

33、ing shoes)at all times in food preparation/service areas:preparation/service areas:员工必须在备货区，服务区必须时刻穿着干净（包括鞋子）员工必须在备货区，服务区必须时刻穿着干净（包括鞋子）12/23/2022201Prevent Access 预防害虫进入预防害虫进入Keep doors and windows closed保持门窗关闭Gutter guards and maintain drainage做好维修排水系统Door strips and plates门缝小木条和板Use fly screens on

34、 windows使用纱窗Check deliveries for pests检查害虫进入的所有渠道Find/eliminate all possible access points for pests找出与消灭所有导致害虫进入的可能性入口点2 Eliminate Conditions 消灭产生害虫的环境消灭产生害虫的环境Regular cleaning of environment/utensils/equipment定期清洁所有环境/用具/设备Proper storage and covering of food适宜的食物储藏与保护方法Proper storage/regular remov

35、al of waste定期的垃圾清理工作Regularly check potentially warm/moist areas定期的对潜在发生区的检查A 3-point strategy must be used to ensure effective pest controlA 3-point strategy must be used to ensure effective pest control 害虫控制的害虫控制的3 3个关键点个关键点12/23/2022213 Regularly Monitor for Signs of Pests 注意害虫出现的迹象注意害虫出现的迹象Dropp

36、ings粪便Eggs/egg casings害虫的卵或蛋Marks on food食物上的痕迹Small mounds of food debris食物碎削的堆积Nibbled wrapping;holes in containers咬痕;容器上的小洞Pest carcasses害虫尸体Unusual smells/noises不寻常的气味Damage to woodwork木头被损坏的痕迹A 3-point strategy must be used to ensure effective pest controlA 3-point strategy must be used to ensu

37、re effective pest control 害虫控制的害虫控制的3 3个关键点个关键点12/23/202222Tables工作台面工作台面Clear debris and rubbish清理杂碎和垃圾Wash with hot water and detergent using a clean cloth用热水清洗使用去污型的衣物Rinse with very hot water and allow to air dry用热水冲洗并烘干Floors地面地面Sweep up debris扫去杂碎Scrub floor using hot water and detergent 用热水清洗去污Rinse with very hot water用高温热水冲洗Remove excess water排去过多的积水Allow to air dry or dry with clean mop使用干净的拖把抹干地面Cleaning Methods 清洁方式12/23/202223