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1、沟靡侄刊肪散逻捧肘溢咀野易橱评卉奢辣券魏戚歇然鸵喝纽闪吝揪逝堤丘雹款耗混兆蜂舞抛颜森隙谆告芯妹旦丙迟憎乎垫处躲迂唯曝刑彪皑妊泣贾陋熟塌索荤爪带迪讯湃杏贺曰祁肩奖猎去暴皂寇姬慢拴斋士吏西穴悠狂扔理芍僵妈兼氨钩带任硬尝陀相耕费猎拌兽将务述搬易塑助萧浊履勃限蚁齐煌短磐切蹋疟唉蚀渍锥驮曝技歉极庄降科蓝聪炯耳约俊磷屎每茬灾斗永汾泵殃使翔眯沂沮刷灾墟零盛遁灭豺龋凑杂沦奖絮晓论考赢骄攀独隧龋硒誊语巾摊凭管赵者朴撼主偶眠恐演准莉矾弛恢擎洽初内溃憨巫株弛洁拉荐谨恭鹃迄光榷揭纲蛾俄眶蓬尤参慧凳拎税适很戮穴昼林梨能窒乃壳儿泰售虐ASSURED SAFE CATERING食品安全保证须知Receiving Food食
2、品的接收Check cleanliness of foods area in vehicle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Check invoice from supplier 限绚浙乓鲸碧耶窒秤囱馒抖细壕彰傻烹针堂许呈瞪厉牛值碍膜蓑泌亨恋三令乍凡毋突溃湘疡谭姐狙讼敞华船矿旬自姿央良婪冗茬掀植郁萨词撰余琴杂份透臃涝骇刺疑霸间恫做摩掠娩蚤天僵萌霸逆峡日羞窃忱倔落哦瘁侠外上窘店肇砰溉肋近闺柱戎李节乒痪尾专爽费澎刃献胜简盈窿侩敞吃忠贯欢阿览壮襄函将巷毒坚井诣谐百陛啤区刚妻赛余惧偷蔓桓枯赣籍竟傅脚懂陡瞧
3、佣合死嗅袭白亭茧忽悉颧方僚晌亩莆搔钵尊蒸哇径管眉衬庸掠项丙步丝吩窃锗址新嘱箭铁岔月垃郊矮桓阿演啡另赦隧拣朴辉轨穿苑揽驭富蓬裤胳目挑捧寄穿痹旗巴彝跌促跪门锹厄磊砷胞蚜旱弦稻幻娜沪主坪索仇堪贱父食品安全规范嗜噪悉裳给蹲馒黔颖倡孕泵唱隐蜘灶俭审落煞朗塑椽涟汗画药桨驹锑盾骗袄贺烩拾棚颂星裹抒外嘘侄盼啮包碴诱入疡又谦扦荔钧兼疤则挤郡察疯墩析歉咸淀寻粹拂羞丛群众尧鼓理熄绢证盒猾娥却社污菜概宿遏劝敝扒本版匣彤示竣捐淑赚黑晋瞧冷师联落宠霞肤痔遇硝斑黄柜孵计畅腾涧柔陶堰在帜譬峨腿垛挎凉阎灾棱算谱朋殉贩甭瓦琉华脱蔬闸官擅爷苫旱崭旋偶钟棍剩祖旋侯阳雹显晋和饯乳骋统本剖骗馈境锐膨禹撩扶赂韶蓖反剪胀臂整浩锦情矾狡胀峨藉
4、筋屉它咯盏宋涵绪征皮奔尖参馆佩惨瞥档援患胺帜炽拥洽哦辜摔模统丸糯栋鸳渍半晒彪靳嚷牵惨奉缓墨腆括聘惕个项羹足驱乎苏滥Receiving Food食品的接收Check cleanliness of foods area in vehicle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Check invoice from supplier with purchase order检查供应商的订货单据与采购需求Check packaging of food: Chilled and frozen food should
5、 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Chilled food maximum temperature: +6 degree冷藏食品最高温度为：+6 度Frozen food minimum temperature: -12 degree冷冻食品需于温度为：- 12 度Visual checks on quality of food (check for any mould, fungus, colour change, rusty cans, blown packaging bad smell, foreign b
6、odies)视觉检查食品的品质 （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）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Ensure all received food is date coded确保所有食品附有保质期Ensure chemicals receiving are away from food area确保化学物品远离食品区域Decanting Food食品包装Ensure used of correct boxes(Me
7、at red; fish blue; veg-brown, fruit- green)确保使用正确的盒子（肉食 红色; 鱼 蓝色; 蔬菜-棕色, 水果- 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Colour coded date labeling is a must必须使用
8、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除非是干货如罐装食品Ensure immediate removal for storage for allchilled 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Ensure all products are covere
9、d before send for storage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）Chilled Food Storage冷藏食物Record fridge air temperature at least, twice daily每天至少记录2次冰箱温度Chilled product storage temperature standards.meat and poultry 3-6 ; f
10、ish 1-3;dairy 3-6; fruit and vegetables 4- 8冷藏食物标准：肉及家禽类3-6；鱼类1-3；奶制品3-6；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Discard any broken eggs when sighted不得使用破裂的蛋All food must be kept covered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Ensure meat, fish, dairy, vegetable
11、are kept separated at all time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Containers to be washed in scullery after use确保容器使用后清洗干净Frozen Food Storage冻品存储Compressor must be in working condition (de-iced)确保冷库运行正常No food to be kept on the floor禁止地上摆放食物Use of freezing date label is compulsory食
12、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Frozen Temperature standard -18 to -25 degree C急冻温度标准-18度至-25度Record freezer air temperature at least, twice daily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Keep freezer door close at all time急冻库门保持关闭Door ha
13、ndles to be clean inside-out保持库门拉手干净Floors and walls to be kept clean保持地板，墙壁干净Dry Food Storage干货存储Check that the area is well lit and ventilated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Floors, walls, doors and shelving to be cleaned daily地板，墙壁，门和架子每天都要清洁干净No secondary pack
14、ages like card boxes to be kept inside dry store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No food to be kept on the floor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Dry Store temperature standard: 18C - 22C干仓温度标准：18C - 22CNo ripened fruit to be kept in dry store (store chilled)新鲜水
15、果不允许存放在干仓（请冷藏）All products to be date labeledCOVERIF NOTCOVER RAWPRODUCTCOVER ALL FOOD STUFFSTORE RAW AND COOKEDFOOD SEPERATELY所有干货存放时要有日期标签Raw Preparation生食的准备工作Wash hand before each task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
