食品安全规范

Receiving Food

食品的接收

Check cleanliness of foods area in vehicle

检查食品运输工具的卫生

Record vehicle refrigerator air temperature

记录运输工具冷库的温度

Check invoice from supplier with purchase order

检查供应商的订货单据与采购需求

Check packaging of food: Chilled and frozen food should be received in insulated packaging

检查食品包装：冷藏与冷冻食品须接收于隔热的包装

Chilled food maximum temperature: +6 degree

冷藏食品最高温度为：+6 度

Frozen food minimum temperature: -12 degree

冷冻食品需于温度为：- 12 度

Visual checks on quality of food (check for any mould, fungus, colour change, rusty cans, blown packaging bad smell, foreign bodies)

视觉检查食品的品质 （检查食品有否长菌，色变，罐装生锈，包装腫涨或异味，参杂外来物体）

Ensure segregated areas for meat, fish, vegetables,

Dairy, dry receiving

确保指定鱼，肉，蔬菜，奶质品与干货的区域

Ensure all received food is date coded

确保所有食品附有保质期

Ensure chemicals receiving are away from food area

确保化学物品远离食品区域

Decanting Food

食品包装

Ensure used of correct boxes

(Meat – red; fish – blue; veg-brown, fruit- green)

确保使用正确的盒子

（肉食 – 红色; 鱼 – 蓝色; 蔬菜-棕色, 水果- 绿色）

Do random temperature checks and record in logbook

经常测试温度并且在交接本上做记录

Visual check for foreign bodies, object- ripped paper, broken plastic, rubber bands etc.

认真检查是否有外来物体，比如包装纸，塑料片，橡皮筋等

Colour coded date labeling is a must

必须使用代表日期的颜色标签

No supplier boxes are allowed in storage areas except for multiple dried foods like ketchup bottles, portioned jam and jarred food

任何供应商所用的盒子不允许出现在储藏区域

除非是干货如罐装食品

Ensure immediate removal for storage for all

chilled or frozen food once decanted

确保所有的冷冻及冷藏品换过包装之后迅速存储

Ensure all products are covered before send for storage

确保所有的食品在存储前要加盖

Ensure all boxes are stored in the correct area

(fridge, freezer, dry store)

确保所有的盒子要存放在正确的区域（冷藏室，冻库，干货仓）

Chilled Food Storage

冷藏食物

Record fridge air temperature at least, twice daily

每天至少记录2次冰箱温度

Chilled product storage temperature standards.

meat and poultry 3-6 ℃; fish 1-3℃;

dairy 3-6℃; fruit and vegetables 4- 8℃

冷藏食物标准：肉及家禽类3-6℃；鱼类1-3℃；

奶制品3-6℃；水果和蔬菜4- 8℃

Old stock being used first (FIRST IN FIRST OUT)

确保遵守先进先出原则

Discard any broken eggs when sighted

不得使用破裂的蛋

All food must be kept covered

所有的食物必须盖着

No food to be stored on the floor

禁止把食物放在地板上

Ensure meat, fish, dairy, vegetable are kept separated

at all time

确保肉类，鱼类，奶制品，蔬菜分开

Store cooked food above raw food

生熟分开存放

Containers to be washed in scullery after use

确保容器使用后清洗干净

Frozen Food Storage

冻品存储

Compressor must be in working condition (de-iced)

确保冷库运行正常

No food to be kept on the floor

禁止地上摆放食物

Use of freezing date label is compulsory

食物储存贴上日期标签

Ensure old stock being used first (FIRST IN FIRST OUT)

确保先进先出

Frozen Temperature standard -18 to -25 degree C

急冻温度标准-18度至-25度

Record freezer air temperature at least, twice daily

每天记录温度至少两次急冻

All storage containers to be washed after use

所有容器使用后须清洗

Keep freezer door close at all time

急冻库门保持关闭

Door handles to be clean inside-out

保持库门拉手干净

Floors and walls to be kept clean

保持地板，墙壁干净

Dry Food Storage

干货存储

Check that the area is well lit and ventilated

确保存放区域干净明亮

Check for any pest contamination like flies and ants

检查灭虫工作

Floors, walls, doors and shelving to be cleaned daily

地板，墙壁，门和架子每天都要清洁干净

No secondary packages like card boxes to be kept

inside dry store

在干仓内禁止重复包装

All food to be kept covered

所有的食品都要包好

No food to be kept on the floor

地板上不许存放食品

Keep chemical substance away from food

化学药品远离食品存放区域

Dry Store temperature standard: 18C - 22C

干仓温度标准：18C - 22C

No ripened fruit to be kept in dry store (store chilled)

新鲜水果不允许存放在干仓（请冷藏）

All products to be date labeled

所有干货存放时要有日期标签

Raw Preparation

生食的准备工作

Wash hand before each task

每项工作进行前要先洗手

Ensure usage of clean and sanitized equipment

确保所使用的设备干净且消过毒

Ensured usage of colour coded chopping board.

Raw meat –red; fish- blue; vegetable -brown

确保使用正确颜色的砧板

生食- 红色；鱼 - 蓝色；蔬菜 - 棕色

Handle raw food and cooked food separately

加工食品时生熟分开

Food kept outside the fridge for preparation should

not be left out for more than an hour.

食品在冰箱外的存放不得超过1小时

Ensure usage of correct containers for storage

确保使用正确的容器存放

Use of prepared date label is compulsory

请贴上制作日期标签

Always thaw food inside a fridge on a drainage tray

把需要解冻的食品放在一个带孔的托盘里

Room temperature standard : 18°C

室内温度标准：18°C

Ensure the bins are covered with lid at all times

确保所有的容器都加盖

Cooked Preparation

烹饪准备工作

Ensure personal hygiene standard is met at all time

随时都要保持个人卫生标准

Ensure gloves are worn when handling cooked food

处理熟食时请戴手套

Sanitize and clean equipment before each task

确保设备清洁和消毒

Ensured usage of colour coded chopping board

(Yellow-cooked meat)

使用不同颜色的砧板（黄色 - 熟食）

Check food at all times! Smell, feel and taste if necessary

随时检查食品，闻，触摸，必要时试味

Ensure food are cooked to minimum 70°C for at least 2 minute

确保所有的食品烹饪标准都在70°C以上至上保持2分钟

Keep food away from 5°C - 63°C (danger zone)

让食品温度保持在5°C - 63°C之外（危险区）

Keep all food covered if not used immediately

存放的食品请盖好

Handle cooked and raw food separately

生熟分开

Ensure preparation area are clean at all times

确保工作区域干净

Cook and Chill

烹饪和冷藏

Cook all food to a core temperature of 70 degree for 2 minutes

所有的食品烹饪中心温度都要在70摄氏度以上保持2分钟

Divide large quantities like soups and stocks into smaller

batches before chilling

把大批量的食品例如汤汁和清汤冷藏前分成小份存放

Chill food to 3 degree within 90 minutes

食品在3摄氏度的环境下存放90分钟

Record temperature and time when food is being put in

blast chiller

食品冷藏前记录温度和时间

Record time and temperature when taking food out

of blast chiller

食品从冷藏室取出前记录下时间和温度

If no blast chiller is available an ice-bath may be used for

cooling down process

如果冷藏室不可用，可用冰水制冷

Once chilled, ensure usage of correct storage container

冷确食品，确保使用正确的存储容器

Use of date labels is compulsory

请务必使用日期标签

Cook and Hot Holding

烹饪及热食

Ensure old stock are used first (FIFO)

确保先进先出原则

Keep food covered wherever possible

确保食品盖好

Hot holding temperature standard 63°C and above

热藏温度在63°C或以上

Minimize the quantity of food which is being kept on hot holding

确保热藏食品的质量

Ensure gloves are worn when handling hot holding food

处理热食时请戴手套

Record temperature/ randomly

记录食品温度

Change utensils every 30 minutes

至少30分钟换一次用具

Do not mix serving utensils

不要混合用具

Reheating of Food

再加热食品

Ensure usage of cleaned and sanitized equipment

确保使用干净且消过毒的设备

For large amounts of liquids and stews you are encouraged

to heat up in batches

汁酱或烩制食物建议分批加热

Use correct cooking method (frying, baking, boiling) to bring to required temperature

使用正确的烹饪方法（炒，烤，煮）及要求的加热温度

Reheating core temperature standard: 70°C for at least 2 minutes

再加热食品中心温度：70°C至少2分钟

Record temperature of reheated food, random check

记录下再加热食品的温度

Reheated food must be served within 15 minutes after reheating

再加热食品在加热后15分钟内必须使用

Ensure that food is reheated above 70°C within 1 hour

确保食品再加热温度为70°C以上保持1小时

Reheated food must be kept at 63°C or above

再加热食品温度必须保证在63°C或以上

Record all leftovers of reheated food in log book

再加热食品剩余部分要记录在交班本上

Waste Disposal

废品丢弃

Waste to be separated into colour coded bins:

丢弃的食品要分开用放置于带色的桶中

Glassware- yellow, plastic- blue, food waste- black

玻璃器皿—黄色；塑料—蓝色；食品垃圾—黑色

Keep waste bins covered at all times

保持垃圾桶盖着

Ensure the clean and sanitized surrounding of the waste area

确保垃圾回收处清洁并消毒

Ensure the area is free of objectionable odor

确保垃圾存放区域没有异味

All spillages of food and liquids must

be cleared up immediately

溢出的食品和液体必须迅速清洁干净

Ensure grease disposal are kept separately

(Refer to SOP)

要据SOP规定油脂类分开存放

Check with supervisor before discarding food

trimmings

食物丢弃须经主管确认

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