HACCP 食品卫生法

《HACCP 食品卫生法》由会员上传分享，免费在线阅读，更多相关内容在教育资源-天天文库。

1、StepHazardActionMonitoringprocedures1.PurchaseHigh-riskfoodscontaminatedwithfood-poisoningbacteriaortoxins.Physical/chemicalcontaminationBuyfromreputablesupplier.Specifytimeandtemperatureofdelivery.ProductspecificationHACCPproceduresofsuppliersAuditsuppliers2.

2、ReceiptHigh-riskfoodscontaminatedwithfood-poisoningbacteriaortoxins.Physical/chemicalcontaminationVisual/sensorychecks.Temperaturechecks.SpecifytimeandtemperaturetostorageKeepareaclean.GoodpersonalhygienefromstaffTemperaturecontrolchartStafftrainingCleaningsch

3、edulesPestcontrolpolicyTrainingofstaff3.StorageGrowthoffood-poisoningbacteriaandtoxinsonhigh-riskfoods.Furthercontamination.Chemical/physicalcontaminationHigh-riskfoodsstoredatsafetemperature.Storewrapped.Datelabelhigh-riskfoods.Rotatestockandusebyrecommendedd

4、ate.Disposeoffoodwhichmaybecontaminated.Visualchecks.Goodpersonalhygienefromstaff.CorrectuseofcleaningmaterialsTemperaturecontrolchartCleaningschedulesWastefoodpolicyStockcardsPestcontrolpolicyTrainingofstaff4.PreparationContaminationofhigh-riskfoods.GrowthofP

5、athogenicbacteria.Physical/chemicalcontaminationLimitexposuretoambienttemperaturesduringpreparation.Preparewithcleanequipmentusedforhigh-riskfoodsonly.Separatecookedandrawfoods.Washhandsbeforehandingfood.VisualchecksCleanasyougoCorrectuseofcleaningmaterialsEqu

6、ipmentingoodworkingorder.GoodpersonalhygieneTrainingofstaffRecipespecificationsCleaningscheduleMaintenanceofequipmentWastefoodpolicyPestcontrolpolicyMaintenancepolicy5.CookingSurvivalofpathogenicbacteria.Physical/chemicalcontaminationUseoftemperatureprobecoret

7、emperaturetoabove75℃.Visualchecks.Nocontactwithrawfood.Visualcheck.GoodpersonalhygieneTemperaturecontrolchartTrainingofstaffCleaningschedulesEquipmentMaintenanc36.CoolingGrowthofanysurvivingsporesorpathogens.Contaminationwithpathogenicbacteria.Physical/chemica

8、lcontaminationCoolfoodsasquicklyaspossible.Donotleaveoutatroomtemperaturetocool.Keepcovered.Nocontactwithrawfood.Goodpersonalhygiene.VisualchecksTrainingofstaffTemperaturecontrolch