ServSafe食品安全基礎課程－采购和接收安全食品.ppt

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1、采购和接收安全食品,Responsibility for the safety of food that enters your establishment rests with YOU!进入你的部门的食品是否安全责任在于你!,采 购 和 收 货,Are licensed and reputable 有许可证，并有良好声誉 Have food-safety procedures in place 确定有食品安全措施 Train employees in food safety 给员工食品安全知识培训 Can deliver consistent product quality 产品质量稳定 C

2、an deliver products on time 供货及时 Use delivery trucks in good condition 运货车辆保持良好状态 Have clean well run warehouses 仓库运作良好，清洁卫生,Make sure your suppliers 确保你的供应商,选择一个供应商,Train employees 训练员工 Inspect immediately 立刻检测 Receive one at a time 不要同时接收二种以上食品 plan ahead 提前计划 Have information at hand 拥有正确的资料在手,Co

3、rrect mistakes immediately 及时纠正错误 Label for storage 储藏时必须贴有标签 Schedule during off-peak hours 在非高峰时间做好进度表 Keep area clean 保持环境清洁 Have a backup menu plan 有一份后备的菜单计划,收 货 指 南,Accept 合格Beef color Bright cherry red 牛肉颜色 鲜樱桃红Lamb color Light red 羊肉颜色 浅红Pork color Pink lean meat,white fat 猪肉颜色 瘦肉粉红，肥肉白色Text

4、ure Firm;springs back when touched 质地 结实;接触有弹性,Reject 不合格Color Brown or greenish-brown,green,or purple blotches;black,white,or green spots 颜色 棕色或棕绿色,绿色,或紫色斑块;黑色,白色,或绿色斑点Texture Slimy,sticky,or dry 质地 泥烂的,粘糊糊的,或干的Packaging Broken cartons,dirty wrappers,or torn packaging 包装 破裂的纸箱，不清洁的包装材料，或破损的包装Odor S

5、our odor 气味 酸味,Receive at 41F(5C)or lower接收温度为 41F(5C)或更低,接 收 新 鲜 肉 类,Accept 合格 Reject 不合格,接收新鲜肉类食品,Accept 合格Color No discoloration 颜色 没有变色Texture Firm;springs back when touched 质地 结实;接触有弹性Packaging Should be surrounded by crushed,self-draining ice 包装 须用自排水的碎冰围住,不合格Color Purple or green discoloratio

6、n around the neck;dark wing tips(red wing tips are acceptable)颜色 颈部有紫色或绿色污点;翅膀末端呈深色(红色为合格)Texture Stickiness under the wings or around joints 质地 翅膀下部或关节周围呈粘性Odor Abnormal,unpleasant odor 气味 不正常,难闻的气味,Receive at 41F(5C)or lower接收温度为 41F(5C)或更低,接 收 新 鲜 家 禽,Accept 合格 Reject 不合格,接 收 新 鲜 家 禽,Grading Stam

7、ps,Inspection Stamps,检测和分等级,检测章,肉类,家禽,等级章,肉类,家禽,Accept 合格Color Bright red gills;bright shiny skin 颜色 鲜红的腮;鲜亮的鱼皮Odor Mild ocean or seaweed smell 气味 淡淡的海洋或海草气味Eyes Bright,clear,and full 眼睛 明亮,清澈,饱满Texture Firm flesh that springs back when touched 质地 鱼肉结实，接触有弹性,Reject 不合格Color Dull gray gills;dull dry

8、skin 颜色 灰暗色的腮;干暗的鱼皮Odor Strong fishy or ammonia smell 气味 浓重的腥味或 阿摩尼亚气味Eyes Cloudy,red-rimmed,sunken 眼睛 浑浊,边缘红色,凹陷Texture Soft;leaves an imprint when pressed 质地 柔软;挤压后留下印记,Receive at 41F(5C)or lower接收温度为 41F(5C)或更低,接收新鲜鱼类,Accept 合格 Reject 不合格,接收冰鲜鱼类,Accept 合格Odor Mild ocean or seaweed smell 气味 淡淡的海洋或

9、海草味Shell Closed and unbroken 壳 关闭，未破损Condition Shipped alive;identified by shellstock identification tag.Retain tags for ninety days after product is used 其它条件 活运输;有仓库的标签号码.保留标签号码至产品食用后90 天,不合格Odor Strong fishy smell 气味 浓重的腥味Shell Open shells that do not close when tapped;broken shells 壳 开口，轻击也不关闭;壳

10、破损Condition Dead on arrival 其它情况 抵达时已死Texture Slimy,sticky,or dry 质地 泥烂的,粘糊糊的,或干的,Receive at 45F(7C)or lower接收温度为 45F(7C)或更低,接收活的贝壳类,Accept 合格Odor Mild ocean or seaweed smell 气味 淡淡的海洋或海草气味Shell Hard and heavy for lobsters and crabs 壳 龙虾和蟹的壳坚硬，沉重Condition Shipped alive;packed with seaweed and kept mo

11、ist 其它条件 活运输;海草包扎，保持充足的水分,Reject 不合格Odor Strong fishy smell 气味 浓重的腥味Shell Soft 壳 柔软Condition Dead on arrival;tail fails to curl when lobster is picked up 其它情况 抵达时已死;龙虾被拿起时，尾巴不弯曲,Receive at 45F(7C)or lower接收温度为 45F(7C)或更低,接收活的甲壳类,Date tags when shellfish are received 收取贝壳类食物时，标上日期 Keep tags on file f

12、or ninety days after last shellfish used 保留标签至贝壳类食物被食用后90天 Never mix shellfish shipments 绝不能将不同的贝壳类食物混合运输,Shellstock Identification Tags储 藏 标 签,储藏标签,Accept 合格Odor None 气味 无Shells clean and unbroken 壳 清洁，没有破损Condition Firm,high yolks that are not easy to break and whites that cling to yolk 其它条件 蛋黄结实，

13、不易破裂，蛋白紧粘蛋黄,Reject 不合格Odor Abnormal smell 气味 不正常气味Shells Dirty and cracked 壳 脏并且破裂,Receive at air temperature of 45F(7C)or lower在空气温度 45F(7C)或更低时接收,接收新鲜的蛋,Accept 合格Milk Sweetish flavor 牛奶 微甜butter Sweet flavor,uniform color,firm texture 牛油 甜味,均衡的颜色,坚实的质地Cheese Typical flavor and texture,uniform colo

14、r 乳酪 有特征的味道和质地,均衡的颜色,Reject 不合格Milk Sour,bitter,or moldy 牛奶 酸,苦,或发霉Butter Sour,bitter,or moldy taste;uneven color;soft texture 牛油 酸,苦,或霉味;颜色不均匀;质地柔软Cheese Unnatural mold;uneven color;abnormal flavor or texture 乳酪 不自然的霉菌;不均匀的颜色;不正常的味道或质地,Receive at 41F(5C)or lower接收温度为 41F(5C)或更低(unless specified by

15、law)(或按法规),接收新鲜奶制品,Accept 合格Condition Vary depending on product 条件 根据不同产品要求不同,Reject 不合格Odor Unpleasant 气味 难闻的Condition Signs of insect infestation;cuts or mushiness;discoloration,wilting or dull appearance 其它情况 有遭虫害侵扰的迹象;破口或粘糊;变色污点,外观枯萎或暗淡,Receiving temperatures vary接 收 温 度 不 同,接收新鲜农产品,Accept 合格Pac

16、kaging Intact and in good condition 包装 完整，毫无破损,不合格Packaging Torn/holes;expired use-by dates 包装 破损的/有破洞的;过期的,Refrigerated Processed Foods Receive at 41F(5C)or lower冷藏食品的接收温度为 41F(5C)或更低(unless otherwise specified)(除非特别标明),加工过的食品,Accept 合格Packaging Intact and in good condition 包装 完整，毫无破损,Reject 不合格Pac

17、kaging Large ice crystals on product/package;water stains/liquid on packaging,abnormal color,dry texture 包装 产品/包装上有大的 冰结晶;包装上有水渍/液体,不正常的颜色,干燥,Frozen Processed Foods Receive frozen冷冻食品的接收条件：冷冻,加工过的食品,Accept 合格Packaging Intact and in good condition 包装 完整，毫无破损,Reject 不合格Packaging Leaking;expired code d

18、ate 包装 渗漏;过期 Appearance Unacceptable product color;appears slimy or bubbles 外观 不合格的颜色;粘糊糊或有泡沫,MAP,Vacuum-Packed,Sous Vide Foods Receive at 41F(5C)or low密封胶袋包装,真空包装接收温度 41F(5C)或更低(unless specified)(除非特殊规定),包装食品,Swollen ends Leaks and flawed seals Rust and dents No labels,Reject if 以下情况不合格,接收罐装食品,底部膨胀

19、 渗漏和密封不当 生锈和有凹痕 没有商标,Reject if 以下情况不合格Holes,tears,punctures 有破洞,撕破,刺破 Dampness or moisture stains 潮湿或水渍,Reject if 以下情况不合格Contains insects or eggs,rodent droppings 有虫或虫卵,鼠类的粪便 Abnormal color or odor 不正常的颜色或气味 Spots of mold 霉斑 Slimy 粘糊状,Packaging 包装 Product 产品,接收干货,Torn Gag 破损 Moisture Stain 水渍,接收干货,D

20、iscard food if kept in the temperature danger zone(41F to 140F or 5C to 60C)for longer than four hours保存在危险温度带(41F 至 140F 或 5C 至 60C)超过4 小时的食品必须丢弃The thermometer may be the single most important tool you have to protect food温度计是你用来保护食品的最重要工具,监控时间和温度,Types of Thermometers 温度计的种类,Digital thermometer数码

21、温度计,Bi-metallic stemmed thermometer双金属带柄温度计,Image courtesy of Cooper Instrumental Corporation,Middlefield,CT.,Image courtesy of Thermometer Manufacturing,AtkinsTechnical,Gainsville,FL.,温度计,Bi-Metallic Stemmed Thermometer双金属带柄温度计,温度计,指示针,校准螺母,固定夹,柄,浸没区域,凹陷处,Keep clean 保持清洁 Measure internal temperatur

22、es in the thickest part of the product 测量产品的内部温度 Calibrate regularly 经常校准 Never use glass thermometers 禁止使用玻璃温度计,温度计的使用,Step One Fill container with crushed ice and water 第一步 在容器内装入碎冰和水 Step Two Submerge sensing area of stem in ice water for thirty seconds 第二步 将温度计的敏感部分浸入冰水三十秒 Step Three Adjust cali

23、bration nut until thermometer reads 32F(0C)第三步 调准校准螺母直到温度计读数为 32F(0C),Ice-Point Method 冰点法,校准温度计,Step One Bring a pan of water to a boil 第一步 将一锅水烧开 Step Two Submerge sensing area of stem in boiling water for thirty seconds 第 二步 将温度计的敏感部分浸入沸水三十秒 Step ThreeAdjust calibration nut until thermometer read

24、s 212F(100C)第三步 调准校准螺母直到温度计读数为 212F(100C),Boiling-Point Method 沸点法,校准温度计,Meat,poultry,fish Insert stem/probe into thickest portion 肉类,家禽,鱼 将探针插入最厚部位 Packaged food Insert stem/probe between two packages 包装食品 将探针插入两个袋之间 Milk and other liquids Submerge stem/probe in liquid 牛奶和其它液体 将探针浸入液体 Bulk liquids

25、Fold bag over stem/probe 大袋包装 将大袋折起，探针放在折叠之间 Live shellfish Insert stem/probe into middle of case 活的贝壳类 将探针插在容器中央,测量温度,Prepare a ten minute presentation on proper receiving techniques while considering the following:关于以下几个方面，准备一个约十分钟讲演，讲述正确的接收方法,时间和温度 检测方法 温度计的用法和温度测量 产品不合格检测程序,运用你的知识,Time and tempe

26、rature Inspection methods Thermometer handling and temperature measurement product rejection procedure,Present several different types of food and ask participants to explain how to measure their temperature 提供几种不同的食品，请学员们说出如何测量它们的温度 Challenge students to list what they would look for when visiting a purveyors facility 请学员们列出查看供应商的设备时要注意的事项Have participants draw an example of an inspection stamp and a grading stamp.Have them explain the differences.Present a prize for the most accurate drawing.请学员们画出一个检测章，和一个等级章。请他们解释不同之处，并奖励画得最准确的学员,教授方法,