厨房操作规范

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1、云南腾冲火山热海旅游区开发管理有限公司厨房操作规范厨房二〇一一年三月四日云南腾冲火山热海旅游区开发管理有限公司TITLE:HandWashing标题：洗手Risks风险：Handsareoneoftheprincipleagentsintransferringbacteriatofoodandhandlingshouldbereducedtotheminimum.Properhandwashingisacriticalprotectivemeasureagainstcontaminationandfoodborneillness.手是使食物感染细菌的基本方式，应尽量避免与食物接触。正确

2、洗手是避免食物污染和导致食品疾病的有效方式。HandWashingPolicy洗手政策:a)Allkitchenemployeesmustwashtheirhandsandscrubtheirnailsuponarrivinginthekitchenforwork.所有厨房员工应在开始厨房工作前洗手及清洁指甲。b)Allkitchenemployeesmustwashtheirhandsbeforehandlingfood.所有厨房员工应在接触食物前洗手。c)Allkitchenemployeesmustwashtheirhandsatleastevery30minutesorafte

3、ranyofthefollowingactivities:所有厨房员工应至少每隔30分钟或在以下情况下洗手。·Usingthetoilet上厕所后·Handlingrawfood接触生食物后·Stockingorstoringfooditems存放食物后·Handlinggarbage接触垃圾后·Leavingahighriskareasuchasbutchery,pastry,sushiorsashimi离开高风险地区如肉类加工房，饼房，寿司或生鱼片·Returningfromabreak休息后HandWashingProcedures洗手程序1.Usewarmwater用温水2.W

4、etyourhands湿手3.Getasmallamountofsoap抹肥皂4.Rubhandstogetherfor20seconds两手搓洗20秒5.Brushhandsandfingernails擦手及指甲6.Rinsewithwarmwater用温水过洗7.Drywithpapertowelordryer用纸巾或干手机烘干8.Putonthesanitizergel(ifany)涂上消毐剂(附备)云南腾冲火山热海旅游区开发管理有限公司TITLE:KnifeHygiene&Storage标题：刀具的卫生与存放Risks风险：Bacteriacanbetransferredthr

5、oughseveralformsofcontamination.People,animals,equipmentandutensilsarethemostusualformsofcontamination.细菌依靠一些污染工具进行传播。人、动物、仪器和器皿就是这些最常见的污染工具。KnifeHygiene&StoragePolicy刀具的卫生与存放政策：a)KnivesusedonrawfoodmustnotbeusedonReadytoEatfoodtopreventcrosscontamination.处理完生食物的刀具不能再处理即食食物，以防止交叉污染。b)Knifemustbe

6、washedandsanitizedevery30minutesandatendofproduction.使用的刀具应每隔30分钟和每件工作结束后，进行清洗和消毒。c)Knifemustbehunginanopenrack,notinenclosedareaorcracksbetweenequipment,anditmustbesanitizedbeforeuse.刀具应存放在通爽的架上,而不是封闭的地方或夹在物品之间的缝隙里，在使用前应加以消毐.1.KnifeCleaning&SanitizingProcedure刀具的清洗和消毒程序2.Cleanknifewithwarmsoapy

7、water.用温肥皂水来清洗.3.Rinsewithcleanwarmwater.再用温来冲洗.4.Wipedrywithcleandisposablepapertowelorcleantowel.用纸巾或干净的毛巾擦干.5.Sprayonsanitizer.喷上消毒剂.6.Attheendoftheshift,repeat1-5andhangindryopenrack.每天工作结束后，重复以上1–5个步骤，再将它存放在通爽的架上。7.Atth