正确的食物储存和消毒流程的必要性和重要性 food handling and storage

此篇针对酒店餐饮业的厨房食品储存作了些详细的规范,对于家庭个人有一定的借鉴意义,能确保你的食品安全和身体健康。

First: Wash your hands both before and after handling raw meat.

首先:拿生肉前或后你都要洗干净你的手。

1,When storimg raw meats,it is best to store them separately from prepared and ready-to-eat foods.This helps prevent cross contamination.Cross contamination occurs when the bacteria normally present in raw meats,contaminates prepared food.If it is necessary to store raw meats and prepared foods in the same cooler or freezer,the raw meats should be stored on separate racks or under the prepared foods to prevent the juices from the raw meats from leaking onto the prepared foods.

储存生肉时,最好把已准备好的食物和将要吃的食物分开放置。这对防止食品的交叉污染有帮助。细菌往往藏在生肉里,交叉污染就这样发生了,也会污染到已做好的食物。如果不得不把已做好的食物和生肉放在一个冷却盒里,生肉应该和在不同的架上,或者是放在已做好的食物下面,避免生肉的汁漏到熟食上。

2,In order to help cross contamination,items should remain covered at all times.By keeping all items covered,you help to reduce the risk of a spill or leakage.In addition,unwrapped and unprotected meats should not be stored directly on the food storage rack.These should be stored in leak-proof containers.

为了控制交叉污染,所有的东西都应该盖着,这样会减少渗漏的危险。没有被包装的肉不应该直接放到储存架上,而应该放在防漏的容器里。

3,Proper refrigeration of food is very important in preventing foodborne illnesses.Food should be kept either at or below 40℉(4℃) or at or above 140℉(60℃).This will slow bacteria growth and help keep food safe.When foods enter into this temperature range,they are entering into the food “danger zone”.When food is in the “danger zone”,bacteria can grow quickly.In order to help make sure that the food is kept at the proper temperature,cooler temperatures should be kept below 40℉(4℃) and freezer temperatures should be ser at 0℉(-18℃).

正确的食物冷藏在防止食物传染疾病中起着重要的作用。温度应该在华氏40度(4摄氏度)以下或是华氏140度(60摄氏度)以上。这会降低细菌的生长速度,保持食品的安全。如果食物处于这两个温度之间,那么食物就属于“危险区”,在这样的情况下细菌就会生长很快。为了确保食物储存在合适的温度下,冷冻的温度应该在华氏40(4摄氏度)度以下,冰冻的温度在华氏0度(零下18摄氏度)。

注:也有数据说危险区为5-63摄氏度,大体还是一致的。

4,Storing food on the floor can compromise the quality of food,cause contamination or introduce foreign objects.To help keep the food safe,always store food on shelves or stands.

在也上储存食物会对食物的质量产生影响,并引起污染。为保证食物的安全,要把食物放在架子上。

5,To help ensure hte food we serve to our guests and employeesis fresh,food products should be rotated on a First In – First Out basis.This means that when a shipment arrives,you should place the new products behind the existing products.This will help the hotel utilize older products before they reach their expiration date.

为了保证我们提供给客人和员工的食物是新鲜的,食物要先来先用的顺序放置。这就是说当新的货物到了后,你要把新到的货物放在先到的货物后面。这样会让我们酒店在产品有效期之前用完旧的产品。

6,When working with raw meats,all items should be considered contaminated and should be cleaned and sanitized before being used again.All cooking utensils should be washed in hot,soapy water,stained clothing should be changed,and all working surfaces should be cleaned with an anti-bacterial or bleach solution.

当处理生肉时,在用器具之前所有东西都要被认为可能已污染的。应该清洗。所有的厨具都应该用热水,肥皂水清洗,换掉脏衣服,用漂白剂清理工作区域。

7,Proper food handling and storage practices are essential in preparing safe food for our guests and employees.

正确处理和储存食物对于我们为客人和员工提供安全的食物很重要。

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