餐饮业食品安全管理体系(ppt 122页)

目录餐饮部政策
P1  Plastic Cutting & Chopping Board (1st Review)
塑料砧板(第一修订)
P2  Health Hazard (Ban on Food Products) 健康危害 (禁制的食品)
P2a  Health Hazard (Ban on Food Products) (1st Review)
健康危害 (禁制的食品) (第一修订)
P3  Deviation Form 偏离表
P4  Hand Washing 洗手
P5  Hand Wash Station(2nd Review) 洗手设备 (第二修订)
P6  Disposable Gloves 即弃卫生手套
P7   Knife Hygiene & Storage (1st Review)刀具的卫生与存放(第一修订)
P8  Chilling Hot Food(2nd Review) 冷却热食(第二修订)
P9  Hygiene Transfer from Receiving (1st Review)运送中的卫生(第一修订)
P10  First Aid – Wounds and Sores(2nd Review)
紧急救伤—伤口和患处(第二修订)
P11  Ice Machine (2nd Review) 制冰机(第二修订)
P12  Slicers – Rotary(1st Review) 切片机 - 旋转式设计(第一修订)
P13  Dishwashing Machine (1st Review) 洗碗机 (第一修订)
P14  Thaw – In Refrigerator (1st Review)解冻 — 在冷库里(第一修订)
P15  Thawing – Ambient Temperature (Deleted) 解冻 — 室温(删除)
P16  Thawing – In Running Water 解冻 — 在流水中
P17  Priority of Product Storage 产品储藏的先后次序
P18  Piping Bag(2nd Review) 裱花袋 (唧忌廉袋) (第二修订)
P19  Chinese Cutting Boards (2nd Review) 中式砧板 (第二修订) (删除)
P20  Transfer and Hot Holding Food (2nd Review)
热食保温和运送(第二修订)
P21  Hot Holding Food (Deleted) 热食保温(删除)
P22  Preparation Table(2nd Review) 工作台(第二修订)
P23  Hamburger Cooking and Service (1st Review)
汉堡食品的烹饪和服务(第一修订)
P24  Secondary Shelf Life第二储存生命限期
P24a  Secondary Shelf Life (2nd Review) 第二储存生命限期 (第二修订)
P25  FIFO (First In First Out) 先进先出
P26  Deep Fryers Temperature (Deleted) 炸油炉温度(删除)
P27  Whipped Cream Machine(1st Review) 奶油搅拌器(第一修订)
P28  Freezer Storage 冰库贮藏
P29  Freezer Temperature(1st Review) 冰库温度(第一修订)
P30  Refrigerator Stocking 冰箱储藏
P31   Reheating Food (2nd Review) 翻热食物(第二修订)
P32  Chiller and Freezer Maintenance (1st Review)
雪箱和冰库的维修保养(第一修订)
P33  Food Porters 食物搬运工人 
P34  Awareness on Food Allergens (1st Review) 食物敏感症须知 (第一修订)
P35  Cooling and Drying Animals for Asian BBQ (1st Review)
   烧腊食品的冷却和吊干(第一修订)
P36  Mayonnaise Awareness 白汁 (美乃滋) 认识
P37  Can Opener 罐头刀
P38  Bar Counter Inspection (1st Review) 酒吧柜台检查(第一修订)
P39  Transfer and Cold Holding Food (1st Review)
 输送和保持冷冻食物 (第一修订)
P40  Receiving Freshly Slaughtered Meat 接受新鲜屠宰肉类
P41 Vacuum Packaging(1st Review) 真空包装(第一修订)
P42 Dry Storage(1st Review) 干货仓库 (第一修订)
P43 Personal Hygiene in Kitchen(1st Review)厨房内的个人卫生
  (第一修订)
P44 Personal Habits (1st Review)个人习惯(第一修订)
P45 Pot Wash Station 洗碗/煲处装置
P46 Kitchen Waste Bin and Garbage/Compactor Room
  厨房垃圾箱和垃圾/压缩机房
P47 Ice-Cream Machine雪糕机
P48  Ice-Cream Freezer Box雪糕冰箱
P49  Chemical Storage 化学品贮藏
P50 Color Coding Label颜 色 标 签 规 则
P51  Moon Cake Production制造月饼
P52  Management Commitment and Culture (2nd Review)
   管理承诺与文化 (第二修订)

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