餐饮业食品安全管理体系

P13
Dishwashing Machine (1st Review) 洗碗机 (第一修订)
P14
Thaw – In Refrigerator (1st Review) 解冻 — 在冷库里(第一修订)
P15
Thawing – Ambient Temperature (Deleted) 解冻 — 室温 (删除)
P27
Whipped Cream Machine (1st Review) 奶油搅拌器(第一修订)
P28
Freezer Storage 冰库贮藏
P29
Freezer Temperature (1st Review) 冰库温度(第一修订)
P30
Refrigerator Stocking 冰箱储藏
P39
Transfer and Cold Holding Food (1st Review)
输送和保持冷冻食物 (第一修订)
P40
Receiving Freshly Slaughtered Meat 接受新鲜屠宰肉类
P41 Vacuum Packaging (1st Review) 真空包装(第一修订)
食品安全管理体系
FOODSAFETYMANAGENTSYS TEM
目录 餐饮部政策
P1
Plastic Cutting & Chopping Board (1st Review)
塑料砧板(第一修订)
P2
Health Hazard (Ban on Food Products) 健康危害 (禁制的食品)
P42 Dry Storage(1st Review) 干货仓库 (第一修订)
P43 Personal Hygiene in Kitchen(1st Review) 厨房内的个人卫生
(第一修订)
P44 Personal Habits (1st Review)个人习惯(第一修订)
P45 Pot Wash Station 洗碗/煲处装置
P31
Reheating Food (2nd Review) 翻热食物 (第二修订)
P32
Chiller and Freezer Maintenance (1st Review)
雪箱和冰库的维修保养(第一修订)
P33
Food Porters 食物搬运工人
P34 订)
Awareness on Food Allergens (1st Review) 食物敏感症须知 (第一修
P6
Disposable Gloves 即弃卫生手套
P7
Knife Hygiene & Storage (1st Review)刀具的卫生与存放(第一修订)
P8
Chilling Hot Food (2nd Review) 冷却热食 (第二修订)
P9
Hygiene Transfer from Receiving (1st Review)运送中的卫生(第一修订)
P10
First Aid – Wounds and Sores (2nd Review)
紧急救伤—伤口和患处(第二修订)
P11
Ice Machine (2nd Review) 制冰机 (第二修订)
P12
Slicers – Rotary (1st Review) 切片机 - 旋转式设计(第一修订)
P20
Transfer and Hot Holding Food (2nd Review)
热食保温和运送 (第二修订)
P21
Hot Holding Food (Deleted) 热食保温 (删除)
P22
Preparation Table (2nd Review) 工作台(第二修订)
P23
Hamburger Cooking and Service (1st Review)
P35
Cooling and Drying Animals for Asian BBQ (1st Review)
烧腊食品的冷却和吊干(第一修订)
P36
Mayonnaise Awareness 白汁 (美乃滋) 认识
P37
Can Opener 罐头刀
P38
Bar Counter Inspection (1st Review) 酒吧柜台检查(第一修订)
P16
Thawing – In Running Water 解冻 — 在流水中
P17
Priority of Product Storage 产品储藏的先后次序
P18
Piping Bag (2nd Review) 裱花袋 (唧忌廉袋) (第二修订)
P19
Chinese Cutting Boards (2nd Review) 中式砧板 (第二修订) (删除)
P2a
Health Hazard (Ban on Food Products) (1st Review)
健康危害 (禁制的食品) (第一修订)
P3
Deviation Form 偏离表
P4
Hand Washing 洗手
P5
Hand Wash Station (2nd Review) 洗手设备 (第二修订)
汉堡食品的烹饪和服务(第一修订)
P24
Secondary Shelf Life 第二储存生命限期
P24a
Secondary Shelf Life (2nd Review) 第二储存生命限期 (第二修订)
P25
FIFO (First In First Out) 先进先出
P26
Deep Fryers Temperature (Deleted) 炸油炉温度 (删除)
P46 Kitchen Waste Bin and Garbage/Compactor Room
厨房垃圾箱和垃圾/压缩机房
P47 Ice-Cream Machine 雪糕机
P48
Ice-Cream Freezer Box 雪糕冰箱
P49 Chemical Storage 化学品贮藏
P50 Color Coding Label 颜 色 标 签 规 则
P51
Moon Cake Production 制造月饼
来自百度文库52
Management Commitment and Culture (2nd Review)
管理承诺与文化 (第二修订)
P1 TITLE: Plastic Cutting & Chopping Boards - ALL Kitchens (1st Review)