庄臣泰华培训档案

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1、ONGOINGTRAININGSESSIONS持续培训课程JohnsonDiverseyprovidesadditionalongoingtrainingsessions,whichwillberunthroughouttheyearforrefreshertrainingaswellasgeneralinformation.Thiswillincludetrainingprogramsinthefollowingareas:庄臣泰华施另外为您提供培训课程，该课程将全年开设，并不断更新培训内容。概括如下：qHousekee

2、ping(Part6-7)客房保养(6-7章)qFoodSafety(Part1)食品安全qKitchenHygiene(kitchencleaning)(Part3)厨房卫生(厨房清洁)(第3章)qMachineWarewashing(Part2)机洗碗碟(第2章)qBreakageControl(Part4)破损控制(第4章)qBuildingCare/Floorcare(Part8)楼宇保养/地面保养(第8章)qLaundry(Part5)洗衣房(第5章)ANOVERVIEWOFOURTRAININGMODULES培

3、训方案一览表1.FOODSAFETY食品安全ModuleNo.SuggestedTimingsRemarks注：MODULE130min(30分钟)Introductiontofoodhygiene&safety食品卫生及安全入门qWhatisfoodhygiene?何为食品卫生qAwarenessoffoodhygiene食品卫生常识qThelaw&foodhygiene法规及食品卫生qFoodhygiene&business食品卫生及经营qSummary小结MODULE220min(20分钟)Foodpoisoning

4、&disease食物中毒及疾病qChemical&metalcontamination化学品及金属对食品的污染qBacterialcontamination细菌对食品的污染qHowbacteriamultiply细菌是怎样繁殖的qHigh&lowriskfood高风险和低风险食物qSummary小结MODULE320min(20分钟)Foodcontamination食品的污染qWheredobacteriacomefrom?细菌的来源qPeople人类qInsects昆虫qHowdobacteriagetontofood

5、?细菌是怎样进入食物的？qPhysical&chemicalcontamination物理和化学污染qSummary小结MODULE430min(30分钟)Foodpoisoningprevention食物中毒预防qPreventingmultiplicationofbacteria防止细菌的繁殖qMoisture&time水分和存放时间qDestroyingbacteriainfood灭菌q10mainreasonsforfoodpoisoning食物中毒的十大因素qSummary小结MODULE520min(20分钟)

6、Cleaning&disinfectionattheworkplace工作区域的清洁和消毒qThe6stagesofcleaning&disinfection清洁和消毒6步骤qWashingup清洗qCleanasyougo离开前请做好清洁工作qFoodhandlingequipment食品处理设备qSummary小结MODULE620min(20分钟)PersonalHygiene个人卫生qDo’s&Don’t’s可取和不可取之处qSkin,cuts&grazes皮肤，割伤与擦伤qHands手qClothing衣物qIl

7、lness疾病qSummary小结MODULE720min(20分钟)Foodstorage食品的存储qDryfoodstorage干货的存储qPerishablefoods易腐烂食品qVegetables&fruits蔬菜和水果qFridges冷藏食品qFrozenfoods冷冻食品qSummary小结MODULE820min(20分钟)Safefoodpreparation安全食品的准备qThawingtimesforfrozenproducts冷冻食品的解冻时间qFoodpreparation食品的准备qCoolin

8、gfood食品的冷却qDisplayinghot&coldfood冷热食品的摆放qAvoidingcontamination避免污染qSummary小结MODULE910min(10分钟)Foodpremises食品加工区域qDesignoffoodpremises食品加工场所的设计qEquipment