文档介绍
用餐时保护食品安全 交叉感染 时间和温度 保护食品安全 Keep cold foods cold and hot foods hot 将冷的食品保冷，热的食品保温 Measure internal temperature at least every two hours 至少每2小时测量食品的内部温度 Choose food safety over food quality 食品安全比食品质量更重要 When Holding Foods 当食品保温时 食品保温待用 Never use hot-holding equipment to reheat foods 绝不能使用装热食品的容器加热食品 Hot-holding equipment must keep foods at 140oF (60oC) or higher 热的食品必须保持温度在 140oF (60oC) 或更高 Stir at regular intervals 规定间隔时间搅拌食品 Keep foods covered 盖好装食品的容器 Measure internal temperature at least every two hours 至少每隔2小时测量食品内部温度 Discard food after four hours if not held at or above 140oF (60oC) 如果食品没有在140oF (60oC)或以上温度保温，4小时以后，必须丢弃 Never mix fresh food with food being held 绝不能在保存待用的食品中加入新鲜食品 Prepare in small batches 小批量的准备菜肴 食品保温指南 Cold-holding equipment must keep food at 41oF (5oC) or lower 保冷的食