ServSafe食品安全基礎課程－安全的食品储藏，免费分享！.ppt

安全的食品储藏 标签 先进先出 防止交叉感染 适当的温度 安全储藏 安全的食品储藏 Use FIFO 实施先进先出 Prevent cross-contamination 防止交叉感染 Check food and storage temperature 检查食品和储藏温度 Wrap and label foods 食品须包装并贴上标签 Keep areas clean and dry 保持环境清洁和干燥 Don’t overload 不要储藏过多食品 Store food in designated areas 食品储藏在指定的地方 Discard potentially hazardous foods within seven days 在7天内丢弃潜在危险食品 储藏指南 Refrigerated 冷藏 Frozen 冷冻 Deep chill 深度冷冻 Dry 干藏 Cleaning supplies and chemicals 清洁用品和化学品 储藏的种类 Food 食品 Meat, Poultry, Fish, Eggs, Dairy 肉类, 家禽,  鱼类, 蛋, 奶制品 Live Shellfish and Crustacea 活的贝类和甲壳类 Produce 农产品 Canned/Dry Foods 罐装/干货 MAP, vacuum packed, sous vide MAP, 真空包装 Temperature 温度 41oF (5oC) or lower 41oF (5oC) 或更低 45oF (7oC) or lower 45oF (7oC) 或更低 Storage temperature vary 不同的储藏温度 50oF to 70oF (10oC to 21oC) 50oF 至 70oF (10oC 至 21oC) 41oF (5oC) or lower or as per manufacturer 41oF (5oC) 或更低  或按制造商规定 低温储藏 Separately from cooked/ready-to-eat foods 与熟的/即食的食品分开 Below ready-to-eat prepared foods 储藏在即食/半制品食品下方 As indicted in the illustration 参照图示 Store raw meats 储藏生的肉类 蛋糕 鱼 火腿和烤肉 碎肉 鸡 冷藏 Store Chemicals and Cleaning Supplies Away from Food Storage and Preparation Areas 化学品和清洁用品应远离食品储藏和食品加工区域 化学品/清洁用品 What step should be taken if a raw food has dripped onto a ready-to-eat/cooked product? 如果一些生的食品滴落到即食 或烹调好的食品上，你将采取什幺步骤?  What step could have been taken to avoid this? 你会采取什幺步骤防止 这类事情发生? 运用你的知识 List and explain the principles behind FIFO 列出和解释先进先出法则 Pair up participants. Have one participant list five different foods and the other describe how they should be properly stored. Then switch roles. 学员们两人一组，一学员列出五种食品，另一学员  说出如何正确地储藏这些食品。然后两人转换角色。 教学方法 Talking Points: Review the key factors in keeping food safe in storage. Talking Points: Review each guideline for proper storage. Refer to the Coursebook or Essentials book. Discuss FIFO and the importance of labeling. Discuss methods of preventing cross-contamination d