餐飲業食品安全管理體係(ppt 122頁)

目錄餐飲部政策
P1 Plastic Cutting & Chopping Board (1st Review)
塑料砧板(第一修訂)
P2 Health Hazard (Ban on Food Products) 健康危害 (禁製的食品)
P2a Health Hazard (Ban on Food Products) (1st Review)
健康危害 (禁製的食品) (第一修訂)
P3 Deviation Form 偏離表
P4 Hand Washing 洗手
P5 Hand Wash Station(2nd Review) 洗手設備 (第二修訂)
P6 Disposable Gloves 即棄衛生手套
P7 Knife Hygiene & Storage (1st Review)刀具的衛生與存放(第一修訂)
P8 Chilling Hot Food(2nd Review) 冷卻熱食(第二修訂)
P9 Hygiene Transfer from Receiving (1st Review)運送中的衛生(第一修訂)
P10 First Aid – Wounds and Sores(2nd Review)
緊急救傷—傷口和患處(第二修訂)
P11 Ice Machine (2nd Review) 製冰機(第二修訂)
P12 Slicers – Rotary(1st Review) 切片機 - 旋轉式設計(第一修訂)
P13 Dishwashing Machine (1st Review) 洗碗機 (第一修訂)
P14 Thaw – In Refrigerator (1st Review)解凍 — 在冷庫裏(第一修訂)
P15 Thawing – Ambient Temperature (Deleted) 解凍 — 室溫(刪除)
P16 Thawing – In Running Water 解凍 — 在流水中
P17 Priority of Product Storage 產品儲藏的先後次序
P18 Piping Bag(2nd Review) 裱花袋 (唧忌廉袋) (第二修訂)
P19 Chinese Cutting Boards (2nd Review) 中式砧板 (第二修訂) (刪除)
P20 Transfer and Hot Holding Food (2nd Review)
熱食保溫和運送(第二修訂)
P21 Hot Holding Food (Deleted) 熱食保溫(刪除)
P22 Preparation Table(2nd Review) 工作台(第二修訂)
P23 Hamburger Cooking and Service (1st Review)
漢堡食品的烹飪和服務(第一修訂)
P24 Secondary Shelf Life第二儲存生命限期
P24a Secondary Shelf Life (2nd Review) 第二儲存生命限期 (第二修訂)
P25 FIFO (First In First Out) 先進先出
P26 Deep Fryers Temperature (Deleted) 炸油爐溫度(刪除)
P27 Whipped Cream Machine(1st Review) 奶油攪拌器(第一修訂)
P28 Freezer Storage 冰庫貯藏
P29 Freezer Temperature(1st Review) 冰庫溫度(第一修訂)
P30 Refrigerator Stocking 冰箱儲藏
P31 Reheating Food (2nd Review) 翻熱食物(第二修訂)
P32 Chiller and Freezer Maintenance (1st Review)
雪箱和冰庫的維修保養(第一修訂)
P33 Food Porters 食物搬運工人
P34 Awareness on Food Allergens (1st Review) 食物敏感症須知 (第一修訂)
P35 Cooling and Drying Animals for Asian BBQ (1st Review)
燒臘食品的冷卻和吊幹(第一修訂)
P36 Mayonnaise Awareness 白汁 (美乃滋) 認識
P37 Can Opener 罐頭刀
P38 Bar Counter Inspection (1st Review) 酒吧櫃台檢查(第一修訂)
P39 Transfer and Cold Holding Food (1st Review)
輸送和保持冷凍食物 (第一修訂)
P40 Receiving Freshly Slaughtered Meat 接受新鮮屠宰肉類
P41 Vacuum Packaging(1st Review) 真空包裝(第一修訂)
P42 Dry Storage(1st Review) 幹貨倉庫 (第一修訂)
P43 Personal Hygiene in Kitchen(1st Review)廚房內的個人衛生
(第一修訂)
P44 Personal Habits (1st Review)個人習慣(第一修訂)
P45 Pot Wash Station 洗碗/煲處裝置
P46 Kitchen Waste Bin and Garbage/Compactor Room
廚房垃圾箱和垃圾/壓縮機房
P47 Ice-Cream Machine雪糕機
P48 Ice-Cream Freezer Box雪糕冰箱
P49 Chemical Storage 化學品貯藏
P50 Color Coding Label顏 色 標 簽 規 則
P51 Moon Cake Production製造月餅
P52 Management Commitment and Culture (2nd Review)
管理承諾與文化 (第二修訂)

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