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1、5/30/2023,1,Food Hygiene&Safety Vendor Awareness Training 供应商食品卫生与安全培训Margaret LeeDecember,2004,来自希捷集团对我们的要求,5/30/2023,2,Each year millions of illnesses can be traced to foodborne bacteria.Many more go undetected and unreported 每年数百万的疾病事件都可以追溯到食物中毒,其中还不包括未调查的和未报告的Public health officials estimate tha
2、t at least2-3%of all foodborne illnesses lead to secondary long-term illnesses 公共健康组织调查证实以上食物中毒事件中至少有23%会引发相应的后段长期疾病For example:例如:Certain strains of E.coli can cause kidney failure in young children and infants 某些大肠杆菌会导致青年人和婴儿的肾衰竭Salmonella can lead to reactive arthritis and serious infections 沙门氏菌
3、会导致关节炎以及相关疾病Listeria can cause meningitis and stillbirths 李斯特氏菌属会导致脑膜炎和死产,Countries all over the world are intensifying efforts to improve food safety 全世界的国家都在加强食物安全,5/30/2023,3,Seagate has established minimum requirements for food service hygiene&safety希捷集团已经建立起对食品卫生与安全服务的最低要求标准,Implementation of S
4、eagate standards for onsite food services as well as company sponsored off-site events 加强了现场操作与工厂送餐的标准Implementation of a reporting and investigation process for suspected foodborne illness 加强了对食物中毒疑似事件的调查与报告Deliver of training 培训的方式Establishment of food safety performance metrics to be reviewed mon
5、thly with senior management 以高标准管理方式确立起对食品安全每月的监督和管理,Your careful attention in meeting Seagate requirements will ensure that our employees stay healthy and productive你对希捷集团的悉心关注将会确保我们雇员的健康和生产力,5/30/2023,4,There is a set of common symptoms一些常见食物中毒的症状,A person who has eaten contaminated food may exper
6、ience one or more of the following:一个人吃了受污染食物后一般会发生以下症状:Nausea Vomiting恶心 呕吐Abdominal pain Diarrhea腹痛 腹泻Fever Dehydration发烧 脱水,5/30/2023,5,There are many ways food can become contaminated 导致食物受污染的不同原因,Sources of food contamination:食物污染的来源:Raw materials/Ingredients未加工的食物Water水Air/dust空气传播性/尘土Soil土壤Ga
7、rbage&Sewage 垃圾&污水,Rodents老鼠Insects昆虫Animals&Birds宠物&鸟Packaging material包装物质Food handlers/Man 食物操作者/人,5/30/2023,6,Conditions for bacterial growth细菌繁殖的条件,All of your practices need to be directed toward preventing opportunities for bacteria to be introduced and grow as you receive,store,prepare and s
8、erve food on Seagates behalf 你的所有行为都要针对于防止让细菌引入和繁殖,特别是你收货,存货,备货,服务时.Conditions for bacterial growth:产生细菌繁殖的条件:FOOD 食物MOISTURE 潮湿 WARMTH 温热 TIME 时间,5/30/2023,7,Seagate Requirements 希捷集团的要求与标准,5/30/2023,8,Food Sourcing and Storage食物的来源与储藏Food must be purchased from a qualified source and stored in a m
9、anner that assures cleanliness,proper labelling and prevents contamination食物必须来源于正规的渠道,并且要正确的储藏,以确保干净,标签化,无污染,Obtain food from a qualified source 食物必须来源于正规的渠道(Source approved by the local Agri-Food 要根据食物的类型)Do not store raw or perishable food on ground/floor 不可以把食物放在地上(At least 30cm above)(至少30厘米以上)
10、Properly label/date 标签化/日期化Protect from contamination 防止污染(Wrap,lid sneeze guard)(用包装,盖住的方式),5/30/2023,9,Practice“First in/First out”遵循“先进先出”的原则(Prepared food in chiller/freezer used within 24 hours)(冰库冰箱里的备货需要在24小时内用完)Discard food with observable spoilage/contamination 食物损害或污染后要丢掉Do not re-use food
11、 不可以重复使用食物(Food not classified as“potentially hazardous”that are prepared but not sold in morning,may be served later the same day as long as protected from contamination and stored/served at required temperatures)(食物如果备好后不能在当日早上买出,在适当的无污染和温度保护下也可以继续售卖),Food Sourcing and Storage食物的来源与储藏Food must be
12、purchased from a qualified source and stored in a manner that assures cleanliness,proper labelling and prevents contamination食物必须来源于正规的渠道,并且要正确的储藏,以确保干净,标签化,无污染,5/30/2023,10,“Potentially Hazardous”Foods 潜在的危险性食物,Foods that might contain food poisoning bacteria and that are capable of“toxins”to level
13、s that are unsafe 食物在有病菌和有让细菌繁殖机会的情况下是十分危险的Example:例如:Raw&cooked meat and poultry products,gravy,soup and stock 生熟肉,禽畜类产品,汤汁,原料Dairy products e.g.Milk,Cream,custard,ice cream 乳制品 牛奶,奶油,奶油蛋羹,冰激凌 Processed fruits and vegetables 切配好的水果,蔬菜Fish and shellfish raw and in some cases cooked 鱼类和贝类 生的或烹调的食物Coo
14、ked rice,pasta 熟米,面食Foods containing eggs,beans,nuts 蛋类,豆类,坚果类Any food mixture containing the above 等等,5/30/2023,11,You must focus on key areas to prevent contamination of food请注意以下防止食物污染的关键方法,1 CLEAN-Wash hands and surfaces often 清洗-洗手和经常清洁表面 Keep hands,surfaces,and utensils clean!保持手,表面,用具的时刻清洁2 S
15、EPARATE-Dont cross-contaminate 隔离-不要交叉感染 Separate raw meat,poultry&seafood from other foods 分开生肉,禽畜类产品与海鲜以及其他食品的接触3 CHILL-Refrigerate promptly 冷藏-尽可能冷藏 Maintain temperatures at_ 5C 温度要小于或等于5 摄氏度4 COOK Cook to proper temperatures 烹制-烹制到适当的温度 Use a clean thermometer to regularly check temperatures 使用温
16、度计定时检查温度,5/30/2023,12,1 CLEAN-Wash hands and surfaces often 清洗-洗手和经常清洁表面Q:How long should you wash 问:至少多久才能彻底洗掉手上的细菌?A:20 seconds答:20秒,Keep hands,surfaces,and utensils clean!要时刻保持手,表面,用具的清洁 1 Splish,Splash 清洗 Wash hands,utensils,and surfaces in hot soapy water before and after food preparation 在准备食物
17、前后都要用热的肥皂水保持手,表面,用具的时刻清洁 Especially after preparing raw meat,poultry,eggs,of seafood 特别是处理完生肉,禽畜类与海鲜产品2 All A-board 所有的砧板 Wash cutting boards(including plastic,non-porous,acrylic,and wooden boards)in hot,soapy water after each use 每次使用完砧板后都要用热的肥皂水清洗(包括塑料的,木头的)3 Towel Toss 毛巾 Consider using paper tow
18、els to clean up kitchen surfaces.When done,throw away the towel 考虑使用纸巾清洁厨房表面,用完后要丢掉 If you use cloth towels,wash them often in hot soapy water(or in washing machine if available)如用过毛巾,需要经常热的肥皂水清洗(机器洗更好),5/30/2023,13,Effective hand washing is critical!有效的洗手是十分重要的!The most important measure to protect
19、 food from contamination is proper hand washing because clean and dry hands limit the transfer of harmful organisms to food洗手是防止食物污染的重要手段,因为干净的双手可以有效的防止病菌侵入食物,Food handlers are required to wash their hands whenever hands are likely to be a source of contamination of food,including:食物操作人员在以下情况下必须洗手,以
20、防止造成污染源:before and after handing food操作食物前后Between handing raw food and food that is ready to eat,such as cooked food and salads在操作食物之间After using the toilet上完厕所时After smoking,coughing,sneezing,blowing the nose,eating or drinking抽烟,咳嗽,擦鼻涕,吃饭,喝水之后After touching hair,scalp,mouth,nose or ear canal接触耳,鼻
21、,口,头皮,头发之后After cleaning清扫之后After handling rubbish处理垃圾之后After a break and休息之后When they look dirty!看起来很脏的时候,5/30/2023,14,There are defined steps for effective hand washing 关于有效洗手的规范步骤,Minimum requirements for effective hand-washing有效洗手的基本要求Washbasins 洗手池 Running water 流水Materials for cleaning the han
22、ds:soap,sanitizing agent 洁手物质:肥皂,消毒液Materials for hygienically drying hands:paper towels 高卫生的擦手物质:纸巾Five”Good Hand Washing”Steps洗手五步骤:1 Wet hands under running water 流水中湿手2 Soap hands,lathering well 肥皂擦手3 Rub thoroughly,including wrists and between fingers 手指互相擦拭4 Rinse in cleaned water 清水洗净5 Dry th
23、oroughly on paper towel,leaving no moisture on the hands 纸巾擦干,无湿迹,5/30/2023,15,Equipment and Utensils设备与用具Equipment,utensils and surfaces must be clean and free from food remnants.Regular cleaning and sanitizing procedures must be followed设备与用具和外观都必须洗净污渍,定期的清洁与消毒必须执行,1 Food contact surfaces clean an
24、d free from remnants 与食物接触面都要洗净污渍2 Other surfaces clean 其他表面的清洁(Stove,grill,hoods,vents,processing equipment,work tables,sinks,dish washing machines,dispensers,etc)(包括灶台,桌椅,碟,洗碗机,等)3 All equipment is in good repair;no corrosion 所有设备必须良好维修,无破损4 Chopping boards&knives cleaned&sanitized after use 切配的砧板
25、,刀叉清洁和使用后的消毒(Sanitized:wash&rinse with hot water at a minimal temperature of _54C for5 minutes.)(消毒:用至少54摄氏度的热水清洗5分钟)(Chopping boards:surface area scraped off,washed,scrubbed with detergent,rinsed and sanitized after rinsing)(切配的砧板:表面的刮洗)5 Small equipment cleaned&sanitized after use 小型设备的清洗和使用后的消毒(E
26、xamples of small equipment:blender,mincer,electric chopper,dough mixer)(如下小型设备:搅拌机,碎肉器,电切机,揉面机)6 A cleaning/sanitizing schedule is maintained 清洗消毒的工作表必须执行(Hardcopy of the schedule to be reviewed during inspection)(工作表的复件需要在检查下再确认)7 Safety instructions posted on any equipment with potential safety/op
27、erating hazard 安全操作说明书必须在有安全隐患的地方张贴(Examples:Dish Washing Machine,Steamer,electric chopper,mincer)(如:洗碗机,蒸汽机,切割机,碎肉机),5/30/2023,16,Lather Up清洗Always wash hands,cutting boards,dishes and utensils with hot,soapy water after contact with raw meat,poultry,and seafood接触过生肉,禽畜类与海鲜产品的手,砧板,碟子和用具都要用肥皂水清洗Watc
28、h Juices注意汁水Separate raw meat,poultry,and seafood from other foods in refrigerator/chiller and when in preparation area在备货区生肉,禽畜类与海鲜产品在冷藏时必须要与其他食品分开Color-Coded Cutting Boards使用不同颜色标记的砧板Use one cutting board for fresh produce and use a separate one for raw meat,poultry,and seafood使用不同颜色标记的砧板分别处理熟食与生肉
29、,禽畜类与海鲜产品Seal It 密封To prevent juices from raw meat,poultry,or seafood from dripping onto other foods,place in sealed containers or plastic bags用密封的容器或塑料袋保存食品,以防生肉，禽畜类与海鲜产品的酱汁混合Clean Plates使用清洁的盘碟Never place cooked food back on the same plat or cutting board that previously held raw food 不可以使用同样的盘子来操
30、作生食和熟食Marinating高温Sauce used to marinate raw meat,poultry,or seafood should not be used on cooked foods unless boiled before applying不可以再次使用生肉,禽畜类与海鲜产品的汤水来做菜,除非已经沸腾了,2 SEPARATE-Dont cross-contaminate 隔离-不要交叉感染,5/30/2023,17,Do not prepare/serve these foods with bare hands:不可以裸手备货/服务:Prepared fresh fr
31、uits and vegetable served raw新鲜水果和生菜Salads and salad ingredients沙拉与Cold meats and sandwiches冷肉与三文治Bread,toast,rolls and baked goods面包,吐司,和裸露的食物Garnishes such as lettuce,parsley,lemon wedges,potato chips,etc柠檬 土豆片等Any food that will not be thoroughly cooked or reheated after it is prepared任何还没有烹制过的食物
32、或者再加热的食物Ice served to the customer给客户的冰水Acceptable Options for Preparation/serving可以接受的备货/服务方式:Tongs菜夹Spatulas切刀Spoons or forks勺子叉子Gloves手套,Certain foods may no be touched with bare hands 有些食物不可以裸手接触,5/30/2023,18,1 Wash hands properly before and after wearing or changing to a new pair of gloves 在更换新
33、的手套前后尽可能的洗手2 Ensure gloves fit properly not too loose or too tight 确保手套大小合适-不紧不松3 Change gloves 需要更换手套的情况:If they become soiled or torn 手套破损时 After handling raw meat and before handling cooked or ready-to-eat foods 处理生肉后,烹制和准备吃饭之前 Before starting a new task 开始新的事务之前 After sneezing,coughing or touchi
34、ng hair/face 咳嗽接触头发脸面之后 After 4 hours of use 使用4个小时之后,Requirements for wearing of disposable gloves 一次性手套的穿戴要求,5/30/2023,19,1 Food handlers are medically cleared to work each work shift(not sick,no open sores)食物操作者必须在每次换班时进行过检查(无疾病,无表面创伤)Vendor uses daily checklist to document health status prior to
35、 start of work shift and has plan for worker replacement should one become ill at work 供应商必须使用每日的卫生检查表来记录员工的健康状况，并且要有员工生病时的替代计划2 Food handlers wear clean uniforms,including shoes,and hair restraints 食物操作者必须穿着干净的制服，包括鞋子，发罩3 Good hygiene is consistently practiced 高卫生必须时刻保持（Hands and nails are clean）（手
36、和指甲也必须干净）4 Gloves used&changed appropriately 手套要适时更换(When handling ready to-eat or partially cooked food)(当用餐和备货前)5 Food service workers properly store personal items 食物操作者必须尽可能保持个人卫生的所有方面(Away from food storage,preparation,service area)(远离仓库，配货区，服务区)6 Hand towels are discarded when soiled 手套破损后必须丢弃
37、7 Soiled linens are stored away from food preparation/service areas 泥土必须远离配货区，服务区,Personal 个人卫生Food service worker must be healthy,practice good hygiene and understand/follow all required procedures to keep food free from contamination食物供应者必须保持健康，高卫生，了解并完全按照卫生要求保证食物不受污染,5/30/2023,20,Clothing must be
38、 clean and changed regularly to protect food from risk of contamination 着装必须定期清洁更换，以防食物受污染危害Clothing must be maintained solely for food preparation/service 制服必须是配货区，服务区所特别要求的Food handlers should not travel to/form work in clothing/uniforms 食物操作者不可以穿着工作服进入其他非工作区域Outdoor clothing and personal effects
39、should be stored away from food handling areas 非工作衣物与个人东西不可以带入食物操作区Head covering must always be worn and must prevent hair from falling into food;long hair must be tied back 工作帽必须时刻穿戴以免头发落入食物，长发必须扎到头后Authorized visitors to food preparation/service areas are provided with clean over clothing and requ
40、ired to wash their hands before touching equipment etc 参观检查者如要进入食物操作区，必须穿着干净的制服，并且在接触餐食用具前洗净双手,Clothing for food areas 餐食区的穿着Staff must wear clean clothing/uniforms(including shoes)at all times in food preparation/service areas:员工必须在备货区，服务区必须时刻穿着干净（包括鞋子）,5/30/2023,21,1Prevent Access 预防害虫进入Keep doors
41、 and windows closed保持门窗关闭Gutter guards and maintain drainage做好维修排水系统Door strips and plates门缝小木条和板Use fly screens on windows使用纱窗Check deliveries for pests检查害虫进入的所有渠道Find/eliminate all possible access points for pests找出与消灭所有导致害虫进入的可能性入口点2 Eliminate Conditions 消灭产生害虫的环境Regular cleaning of environment/u
42、tensils/equipment定期清洁所有环境/用具/设备Proper storage and covering of food适宜的食物储藏与保护方法Proper storage/regular removal of waste定期的垃圾清理工作Regularly check potentially warm/moist areas定期的对潜在发生区的检查,A 3-point strategy must be used to ensure effective pest control 害虫控制的3个关键点,5/30/2023,22,3 Regularly Monitor for Sign
43、s of Pests 注意害虫出现的迹象Droppings粪便Eggs/egg casings害虫的卵或蛋Marks on food食物上的痕迹Small mounds of food debris食物碎削的堆积Nibbled wrapping;holes in containers咬痕;容器上的小洞Pest carcasses害虫尸体Unusual smells/noises不寻常的气味Damage to woodwork木头被损坏的痕迹,A 3-point strategy must be used to ensure effective pest control 害虫控制的3个关键点,5
44、/30/2023,23,Tables工作台面Clear debris and rubbish清理杂碎和垃圾Wash with hot water and detergent using a clean cloth用热水清洗使用去污型的衣物Rinse with very hot water and allow to air dry用热水冲洗并烘干Floors地面Sweep up debris扫去杂碎Scrub floor using hot water and detergent 用热水清洗去污Rinse with very hot water用高温热水冲洗Remove excess water排去过多的积水Allow to air dry or dry with clean mop使用干净的拖把抹干地面,Cleaning Methods 清洁方式,
