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1、ASSUREDASSUREDASSURED SAFESAFESAFE CATERINGCATERINGCATERING 食品安全保证须知食品安全保证须知Receiving Food 食品的接收食品的接收Check cleanliness of foods area in vehicle 检查食品运输工具的卫生检查食品运输工具的卫生Record vehicle refrigerator air temperature 记录运输工具冷库的温度记录运输工具冷库的温度Check invoice from supplier with purchase order 检查供应商的订货单据与采购需求检查供应商
2、的订货单据与采购需求Check packaging of food: Chilled and frozen food should be received in insulated packaging 检查食品包装：冷藏与冷冻食品须接收于隔热的包装检查食品包装：冷藏与冷冻食品须接收于隔热的包装Chilled food maximum temperature: +6 degree 冷藏食品最高温度为：冷藏食品最高温度为：+6 度度Frozen food minimum temperature: -12 degree 冷冻食品需于温度为：冷冻食品需于温度为：- 12 度度Visual checks
3、 on quality of food (check for any mould, fungus, colour change, rusty cans, blown packaging bad smell, foreign bodies) 视觉检查食品的品质视觉检查食品的品质 （检查食品有否长菌，色变，罐装生锈，包（检查食品有否长菌，色变，罐装生锈，包 装腫涨或异味，参杂外来物体）装腫涨或异味，参杂外来物体）Ensure segregated areas for meat, fish, vegetables, Dairy, dry receiving 确保指定鱼，肉，蔬菜，奶质品与干货的区域确
4、保指定鱼，肉，蔬菜，奶质品与干货的区域Ensure all received food is date coded 确保所有确保所有食品附有保质期食品附有保质期Ensure chemicals receiving are away from food area 确保化学物品远离确保化学物品远离食品食品区域区域ASSUREDASSUREDASSURED SAFESAFESAFE CATERINGCATERINGCATERING 食品安全保证须知食品安全保证须知Decanting Food 食品包装食品包装Ensure used of correct boxes (Meat red; fish b
5、lue; veg-brown, fruit- green) 确保使用正确的盒子确保使用正确的盒子 （肉食（肉食 红色红色; 鱼鱼 蓝色蓝色; 蔬菜蔬菜-棕色棕色, 水果水果- 绿色绿色）Do random temperature checks and record in logbook 经常测试温度并且在交接本上做记录经常测试温度并且在交接本上做记录Visual check for foreign bodies, object- ripped paper, broken plastic, rubber bands etc. 认真检查是否有外来物体，比如包装纸，塑料片，橡皮筋等认真检查是否有外来
6、物体，比如包装纸，塑料片，橡皮筋等Colour coded date labeling is a must 必须使用代表日期的颜色标签必须使用代表日期的颜色标签No supplier boxes are allowed in storage areas except for multiple dried foods like ketchup bottles, portioned jam and jarred food 任何供应商所用的盒子不允许出现在储藏区域任何供应商所用的盒子不允许出现在储藏区域 除非是干货如罐装食品除非是干货如罐装食品Ensure immediate removal for
7、 storage for all chilled or frozen food once decanted 确保所有的冷冻及冷藏品换过包装之后迅速存储确保所有的冷冻及冷藏品换过包装之后迅速存储Ensure all products are covered before send for storage 确保所有的食品在存储前要加盖确保所有的食品在存储前要加盖Ensure all boxes are stored in the correct area (fridge, freezer, dry store) 确保所有的盒子要存放在正确的区域（冷藏室，冻库，干货仓）确保所有的盒子要存放在正确的区
8、域（冷藏室，冻库，干货仓）ASSUREDASSUREDASSURED SAFESAFESAFE CATERINGCATERINGCATERING 食品安全保证须知食品安全保证须知 Chilled Food Storage 冷藏食物冷藏食物Record fridge air temperature at least, twice daily 每天至少记录每天至少记录 2 次冰箱温度次冰箱温度Chilled product storage temperature standards. meat and poultry 3-6 ; fish 1-3; dairy 3-6; fruit and veg
9、etables 4- 8 冷藏食物标准：肉及家禽类冷藏食物标准：肉及家禽类 3-6；鱼类；鱼类 1-3； 奶制品奶制品 3-6；水果和蔬菜；水果和蔬菜 4- 8Old stock being used first (FIRST IN FIRST OUT) 确保遵守先进先出原则确保遵守先进先出原则Discard any broken eggs when sighted 不得使用破裂的蛋不得使用破裂的蛋All food must be kept covered 所有的食物必须盖着所有的食物必须盖着No food to be stored on the floor 禁止把食物放在地板上禁止把食物放在
10、地板上Ensure meat, fish, dairy, vegetable are kept separated at all time 确保肉类，鱼类，奶制品，蔬菜分开确保肉类，鱼类，奶制品，蔬菜分开Store cooked food above raw food 生熟分开存放生熟分开存放Containers to be washed in scullery after use 确保容器使用后清洗干净确保容器使用后清洗干净ASSUREDASSUREDASSURED SAFESAFESAFE CATERINGCATERINGCATERING 食品安全保证须知食品安全保证须知 Frozen F
11、ood Storage 冻品存储冻品存储Compressor must be in working condition (de-iced) 确保冷库运行正常确保冷库运行正常No food to be kept on the floor 禁止地上摆放食物禁止地上摆放食物Use of freezing date label is compulsory 食物储存贴上日期标签食物储存贴上日期标签Ensure old stock being used first (FIRST IN FIRST OUT) 确保先进先出确保先进先出Frozen Temperature standard -18 to -25
12、 degree C 急冻温度标准急冻温度标准-18 度至度至-25 度度Record freezer air temperature at least, twice daily 每天记录温度至少两次急冻每天记录温度至少两次急冻All storage containers to be washed after use 所有容器使用后须清洗所有容器使用后须清洗Keep freezer door close at all time 急冻库门保持关闭急冻库门保持关闭Door handles to be clean inside-out 保持库门拉手干净保持库门拉手干净Floors and walls
13、to be kept clean 保持地板，墙壁干净保持地板，墙壁干净ASSUREDASSUREDASSURED SAFESAFESAFE CATERINGCATERINGCATERING 食品安全保证须知食品安全保证须知 Dry Food Storage 干货存储干货存储Check that the area is well lit and ventilated 确保存放区域干净明亮确保存放区域干净明亮Check for any pest contamination like flies and ants 检查灭虫工作检查灭虫工作Floors, walls, doors and shelvi
14、ng to be cleaned daily 地板，墙壁，门和架子每天都要清洁干净地板，墙壁，门和架子每天都要清洁干净No secondary packages like card boxes to be kept inside dry store 在干仓内禁止重复包装在干仓内禁止重复包装All food to be kept covered 所有的食品都要包好所有的食品都要包好No food to be kept on the floor 地板上不许存放食品地板上不许存放食品Keep chemical substance away from food 化学药品远离食品存放区域化学药品远离食品
15、存放区域Dry Store temperature standard: 18C - 22C 干仓温度标准：干仓温度标准：18C - 22CNo ripened fruit to be kept in dry store (store chilled) 新鲜水果不允许存放在干仓（请冷藏）新鲜水果不允许存放在干仓（请冷藏）All products to be date labeled 所有干货存放时要有日期标签所有干货存放时要有日期标签STORE RAW AND COOKED FOOD SEPERATELYCOVER ALL FOOD STUFFCOVER RAW PRODUCTIF NOTCOV
16、ERASSUREDASSUREDASSURED SAFESAFESAFE CATERINGCATERINGCATERING 食品安全保证须知食品安全保证须知 Raw Preparation 生食的准备工作生食的准备工作Wash hand before each task 每项工作进行前要先洗手每项工作进行前要先洗手Ensure usage of clean and sanitized equipment 确保所使用的设备干净且消过毒确保所使用的设备干净且消过毒Ensured usage of colour coded chopping board. Raw meat red; fish- blue; vegetable -brown 确保使用正确颜色的砧板确保使用正确颜色的砧板 生食生食- 红色红色；鱼；鱼 - 蓝色蓝色；蔬菜；蔬菜 - 棕色棕色Handle raw food and cooked food separately 加工食品时生熟分开加工食品
