蔬菜食品安全保证规范—合肥迅鲜蔬菜配送
时间：2017-11-12
我国蔬菜安全问题成为人们日常生活最关注焦点。蔬菜安全问题产生的原因有很多，包括源头污染，如土壤，大气和水域等污染，种植过程和管理的不科学，如滥用农药，化肥等。应通过加强环境控制、蔬菜食品生产和加工、储藏、包装和运输过程的安全性控制技术的研发来解决。有机蔬菜是结合了现代科学技术与传统种植经验后所形成的,其污染低、口感好、营养高的特点既有利于人们的身体健康,同时也满足当代人对于高品质生活的心理需求
ASSURED SAFE CATERING
食品安全保证规范
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
ASSURED SAFE CATERING
食品安全保证规范
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）
关注更多合肥迅鲜 蔬菜配送（www.hfxunxian.com）
浏览:次
