FOODBORN解读.ppt

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1、I. Food Borne Illness or Food Poisoning 食品传播疾病或者食物中毒 a. What is Food Borne Illness or Food Poisoning 什么是食品传播疾病或者食物中毒？ b. What cause Food Borne Illness? 引发食物中毒的原因 c. How to prevent Food Borne Illness? 如何预防食物中毒? d. The common types of food poisoning and causes 食物中毒最常见的类型及原因II. How to Handle a Food Bor

2、ne Illness Complaint? 如何处理食物中毒的投诉Training Content 培训内容赔偿赔偿停业停业罚款罚款入狱入狱违反食品卫生法违反食品卫生法意味着意味着:Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒Food poisoning is an unpleasant, sometimes fatal illness which may follow the consumption of contaminated or poisonous foods. 食物中毒

3、是非常危险的，有时是致命的。食物中毒是因为吃了受到污染或有毒的食品而引起的。The illness usually involves all or some of the following symptoms: nausea, vomiting, diarrhea, abdominal pain and fever.病症一般包括以下所列的所有或部分症状:恶心，呕吐，腹泻，腹部疼痛，发烧 。However, some food poisoning bacteria can cause different types of illness:一些食品致病菌还会引起其它疾病： Listeria, e.

4、g., can cause meningitis or septilcaemia. Pregnant women who have Listeria poisoning may miscarry. 例如李氏菌可导致脑膜炎或败血病，感染李氏菌的孕妇会引起流产。 Certain types of E. coli, e.g., E. coli 0157 have caused haemorrhagic colitis in patients who ate undercooked beef-burgers and E. coli has been linked to haemolytic uraem

5、ic syndrome - kidney disease, which can be fatal to children. 由于烹饪不够熟（如吃了夹生的牛肉饼）某些大肠杆菌如E.coli 会引 起结肠炎，还可能引起溶血性尿毒症等肾病，这些病对小孩则有可能 是致命的。Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒Food Poisoning食物中毒The quantity and type of food食物的数量及种类Food preparation flow食物流程Type of

6、guests 顾客的种类Professional employee 训练有素的员工Receiving Store Preparation Cooking Hold Serve Cooling Reheating 收货 存货 准备烹调 烹调 保温 上菜 冷却 再热FAT-TOMThe three factors cause Food Poisoning outbreaks 引起食物中毒的三大原因 Personal Hygiene 个人卫生Hygiene food touch dirty things卫生食物接触到不清洁卫生的东西Not chilling properly 没有适当冷却食物Not

7、thorough cooking 没有彻底煮熟食物Not cook proper temp. when reheating 翻热已煮好的食物时，没有煮熟到杀菌的温度To keep food long under temp. danger zone 食物在细菌容易滋生的温度下存放太久To cook food days before supply 在供应食品前一天或多天前就把食物煮好Add raw and contaminated food on the cooked food 在无需再煮的食物上加上未煮、污染了的成份The cooked food contaminated with unclea

8、r equipments and improper handle 已煮好的食物受未煮的食物、没有适当清洁和消毒的器具或不当处理食物的员工污染Staff infected, not care about personal hygiene at home or work area 员工带菌，他们在家或工作场合没有注意各人卫生How to prevent Food Poisoning outbreaks 如何预防食物中毒？ Personal Hygiene 个人卫生Hygiene food touch dirty things卫生食物接触到不清洁卫生的东西使用干净的容器，清洁和消毒接触食品的表面。处

9、理生的食品必须洗手禁止生的食品接触到或低落到煮好的即食的食品上实行良好的个人卫生，正确清洗双手，带病的员工不得参与操作，保持个人卫生尽快收存食品食品储存在适当的温度下食物在危险温度带存放最少时间烹调食品至最低安全内部温度以上保存食物在正确温度下（冷保温，热保温）正确地冷却和再热食品Food poisoning is usually traced to a bacterial or viral cause but in addition, chemical contaminants can cause food poisoning. Physical contaminants like glas

10、s, metals etc., may cause physical injury to the mouth or digestive tract.食物中毒通常与细菌、病毒有关，但是化学污染也会引起食物中毒（而物理污染如玻璃，金属等会伤害人的嘴及消化道）。Generally, thorough cooking will destroy harmful bacteria. However, if foods naturally containing such bacteria are improperly cooked, or once cooked, re-contaminated throu

11、gh poor hygiene, food poisoning may result.通常通过烹饪可以杀死有害细菌，然而如烹饪不够或由于卫生状态差而再次污染食品则会导致食品中毒。What is Food Borne Illness or Food Poisoning?什么是食品传播疾病或食物中毒？什么是食品传播疾病或食物中毒？Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒The following are the most common types of poisoning and

12、their causes.以下是常见的食物中毒类型及其起因。Where present存在于存在于Salmonella 沙门氏菌沙门氏菌Humans, raw meat, poultry, untreated milk, eggs, made-up raw foods such as sausage meat, mince, unwashed vegetables.人类，生肉，家禽， 未处理的牛奶和蛋，制成的生的食品（如肉肠，肉糜），未清洗的蔬菜。Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病

13、/食物中毒How contamination is carried污染途径污染途径poor hygiene of food handlers carrying the organism (not washing hands after using the toilet)食品从业人员个人卫生差，携带病菌（如上厕所后不洗手）direct contamination from raw to cooked food生食物直接污染熟食using known contaminated foods as raw ingredients without adequate cooking and tempera

14、ture control使用已知的被污染的食物原辅料而且没有达到足够的烹饪温度加以控制。from food to hands, utensils or work surfaces which in their turn can contaminate foods which are to be eaten without further cooking通过从食品到手、器皿或操作表面的途经污染不再烹饪即可供应给顾客的食品；Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒Controls

15、控制控制frequent hand washing by food handlers 食品从业人员经常洗手cleaning utensils and work surfaces thoroughly before re-use 对器皿和操作表面在重新使用前彻底消毒separation of areas, utensils (and if possible personnel), for the preparation of raw and cooked food wherever possible 制备生的食品和熟的食品时，区域、器皿、人员（可能的话）都要分开（使用）。make mayonna

16、ise and foods which are not to be thoroughly cooked with pasteurized egg 对不能彻底烹饪的食品如蛋黄酱要用巴氏杀菌法fully storage of shell eggs under refrigeration 把蛋储存在冷藏装置中defrosting poultry before cooking thoroughly 对冻禽在烹饪前彻底解冻Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒Where present

17、 存在于存在于How contamination is carried 污染途径污染途径Staphyloccus aureus金黄色金黄色葡萄球菌葡萄球菌 Normal healthy skin, nose or throat - or in boils and septic cuts. 人的皮肤，鼻孔，喉咙，或者暗疮和发炎的伤口by contaminated hands, directly on to cooked food 通过被污染的手直接传播到热的食品by coughing or sneezing over food 对着食物咳嗽或打喷嚏Food Borne Illness /Food

18、 PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒If the organism builds up to high numbers, it may produce a heat-resistant (toxin). Once toxin is produced in certain made-up or prepared dishes, re-heating or even thorough cooking may not destroy it.如果金黄色葡萄球菌繁殖到较高的数量，它会产生抗热的毒素，一旦毒如果金黄色葡萄球菌繁殖到较

19、高的数量，它会产生抗热的毒素，一旦毒素产生在食品中，重新加热或彻底烹饪都不能杀灭它。素产生在食品中，重新加热或彻底烹饪都不能杀灭它。Controls控制控制frequent hand washing by food handlers食品从业人员经常洗手prevention of food handlers with infected wounds on hands and arms from handling food before infection has healed手和手臂有伤口的员工在伤口未痊愈之前不能从事食品工作where possible avoid touching cooke

20、d foods尽可能避免直接接触熟食keep cooked meats and other ready to eat foods refrigerated to prevent the numbers of the organism from building up将熟肉和其他即食食物冷藏以防止微生物生长繁殖Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒Where present存在于存在于Clostridium perfringens 梭状芽孢杆菌梭状芽孢杆菌In soil, in

21、 human and animal excreta, in raw meat and poultry and in other foods including dehydrated products.泥土、人或动物的排泄物、生肉和生家禽，以及其它食物（包括脱水食物）Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒How contamination is carried污染途径污染途径* spores - dormant in food, soil and dust and capabl

22、e of surviving heat and dehydration - may be activated by cooking to germinate and multiply causing illness after the food is eaten在食品、泥土、灰尘中孢子呈休眠状态且再加热和脱水条件下存活，烹饪可以导致它们成为有活性的细菌且繁殖，最后会引起疾病。Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒Outbreaks are liable to occur in

23、 large-scale catering where meat and poultry dishes are pre-cooked, cooled slowly, stored at temperatures allowing the growth of the organism and reheated inadequately.肉及禽类食品经预煮后缓慢冷却，存放于适合该菌种生长的温度下肉及禽类食品经预煮后缓慢冷却，存放于适合该菌种生长的温度下及再次加热不够会导致食用者中毒引发疾病。及再次加热不够会导致食用者中毒引发疾病。Controls控制控制cool foods quickly and

24、 store under refrigeration快速冷却食物并储藏在冰箱内heat bulk fluid thoroughly充分加热大量流质食物（如汤料）when re-heating foods stir and ensure thorough heat penetration再加热食物时要搅拌确保食物被完全煮透avoid pre-cooking of food避免食品的预烹饪Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒How contamination is carrie

25、d 污染途径污染途径Controls 控制控制Bacillus cereus 杆状菌杆状菌 In soil, on vegetables, cereals and rice and dehydrated products泥土，蔬菜，谷物、大米以及脱水食品long, moist storage of warm cooked food - especially rice and meat stews, allows the spores to germinate and multiply to large numbers causing illness长时间在潮湿的环境里储存尚有余热的熟食，热别是

26、米和炖肉，会使孢子激活而大量繁殖，食用后引发疾病avoid pre-cooking of food, especially rice, cereal and meat dishes避免对食物预煮，特别是谷物类（如米）和肉等cool foods quickly and store in the refrigerator快速冷却食物并储存于冰箱reheat foods only once食物再加热只能有一次Where present存在于存在于Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中

27、毒Where present存在于存在于How contamination is carried 污染途径污染途径Campylobacter 细菌细菌Poultry, meat, raw milk, untreated water, birds and dogs have all been identified as a source.家禽、肉类、生牛奶、未处理的生水，鸟和狗careless handling of meat, especially raw poultry, may lead to contamination of food and contamination of surfa

28、ces操作时大意，特别是操作禽类，可能导致污染食品和操作表面subsequent cross-contamination from the hands or surfaces在上述的污染后被手及操作表面交叉污染Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒Controls控制控制scrupulous cleanliness before and after handling raw meat and poultry before handling other foods处理生肉和生家

29、禽前后要小心谨慎按规定洗手，然后才能处理其他食品use separate surfaces, utensils and areas for handling raw and cooked food (if possible separate personnel according to activity)对生、熟食品要在不同的区域器皿、操作表面进行（可能的话，人员也分开）use pasteurized milk使用经过巴氏杀菌的牛奶Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒Whe

30、re present存在于存在于How contamination is carried 污染途径污染途径Escherichia Coli 大肠杆菌大肠杆菌In the gut of man and animals and in soil and water. The organism is not heat resistant.人和动物的内脏，泥土和水中。该菌种不耐热.poor personal hygiene个人卫生差from hands to food, utensils etc从污染的手传播到食物、器皿等gut contamination of meat during slaughte

31、r of animals宰杀过程中被内脏污染到肉的部分it is likely that only a few cells need contaminate food to cause illness很少量的菌就会引起疾病Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒Controls控制控制good personal hygiene, especially hand washing, before handling cooked foods保持良好的个人卫生，特别是在接触熟食前要按规

32、定洗手cook reformed meat products such as sausages and burgers thoroughly right to the center对加工后的肉制品，如肉肠和肉饼，烹饪要彻底（至其中心部位）Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒Where present存在于存在于How contamination is carried污染途径污染途径Listeria Monocytogenes 李氏菌李氏菌Humans, animals, i

33、nsects, soil and water人，动物，昆虫，土壤和水中contamination of food from the environment e.g. dust, insects, animals食物受到环境的污染，如灰尘，昆虫，动物等contamination of cooked products by raw products熟食被生食污染avoid long storage of ready to eat cooked and chilled foods避免长期储存和冷却熟食品reheat foods thoroughly充分再加热食品要彻底ensure effective

34、 pasteurization in cooking确保烹煮时的有效的巴氏杀菌Controls 控制控制 Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒Case 个案个案Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒 卫生局调查三宗报告。有三个不相关的病人在医院里声称有腹痛及肚泻，他们被证实患有沙门士菌病。调查发现，其中一个病人是近郊一间餐馆的厨师，其他二人在相隔四天在那餐

35、馆进食。三天后，卫生局再接获七宗有关报告。餐馆关门。 在四十七个被访餐馆顾客中，二十五人生了病。经调查，员工揭露食物没有完全煮好，又没有适当冷却。食物包括排骨、烧牛肉、火腿、生菜及酸椰菜，工具包括木制砧板。QuestionQuestion 问题问题Food Borne Illness /Food PoisoningFood Borne Illness /Food Poisoning食品传播疾病/食物中毒How to Handle a How to Handle a Food Borne Illness Complaint?Food Borne Illness Complaint?如何处理食物中

36、毒的投诉如何处理食物中毒的投诉Flow chart 001Flow Cart for Reported Guest Food Related IllnessS.1.0S.2.0Guest ComplaintService/ Manager/ PABX/ Officers/ OthersManager On DutyF&B Dir. / Manager or AssistantGUESTExe Chef or Exe Sous ChefS.2.1S.2.2S4. 0S5. 0S.3.0Chief Steward/ Hygiene ManagerSupplierKitchenReceivingS5

37、.1S5.2S6.0Dir of Sales & MarketingHotel ManagerGeneral ManagerAuthorities/ AdvisorsSale, Catering & Communication Managers Guests AccountsS7.0S7.1S8.0S9.0S10.0Press Next流程图流程图 001有关客人食物中毒事件报告的流程图有关客人食物中毒事件报告的流程图S.1.0S.2.0客人投诉服务员/ 经理/ 电话房/ 办公人员/其他值班经理餐饮总监/经理或助理餐饮总监/经理客人客人行政总厨或行政副总厨S.2.1S.2.2S4. 0S5.

38、0S.3.0管事部经理或卫生经理供应商厨房收货部S5.1S5.2S6.0市场销售总监酒店经理总经理政府当局/顾问销售经理,宴会销售经理及公关经理客人帐务S7.0S7.1S8.0S9.0S10.0媒体 NextS.1.0Received guest complain in person收到客人个人投诉on phone电话by letter信件in person到访Reporting Structure of Food and Beverage Reporting Structure of Food and Beverage Reported Food borne IllnessReported

39、Food borne Illness餐饮事件报告程序食物中毒处理餐饮事件报告程序食物中毒处理Chart 001S.2.0Employee receives the complain员工收到投诉NEVER admit guilt on the hotel behalf, as we are not trained physicians.绝不绝不承认 酒店在行为上有过失,因我们不是培训过的内科医生Shows genuine care and take the guests telephone number.表示真诚的关心并记下客人的电话号码.Inform the Guest that you wi

40、ll report this matter straight away and that the appropriate person will contact them right away.告诉客人你会直接报告这事件并有适当人员会立刻联系他们Thank them for the information感谢他们提供的信息Chart 001Reporting Structure of Food and Beverage Reporting Structure of Food and Beverage Reported Food borne IllnessReported Food borne

41、Illness餐饮事件报告程序食物中毒处理餐饮事件报告程序食物中毒处理S.2.1Call the Manager on Duty or the F&B Director/ Manager or the Assistant F&B Managers找到值班经理或者餐饮总监/经理或助理餐饮经理Chart 001Reporting Structure of Food and Beverage Reporting Structure of Food and Beverage Reported Food borne IllnessReported Food borne Illness餐饮事件报告程序食物

42、中毒处理餐饮事件报告程序食物中毒处理S.2.2Manager on Duty to contact F&B Director/ Manager or if unavailable, to call the guest straight away, using appropriate form as guide line.值班经理联系餐饮总监/经理，如果找不到就直接联系客人并使用适当的表格作参照Chart 001Food Borne Illness Record FormReporting Structure of Food and Beverage Reporting Structure of

43、 Food and Beverage Reported Food borne IllnessReported Food borne Illness餐饮事件报告程序食物中毒处理餐饮事件报告程序食物中毒处理S.3.0F&B Director/ Manager to contact guest using the appropriate form as guide line. 餐饮总监/经理联系客人并用适当表格作参照Note: Refer To Food Borne Illness Guest Complain Checklist Form注意：注意：见食品传播疾病客人投诉调查表见食品传播疾病客人投

44、诉调查表Chart 001Reporting Structure of Food and Beverage Reporting Structure of Food and Beverage Reported Food borne IllnessReported Food borne Illness餐饮事件报告程序食物中毒处理餐饮事件报告程序食物中毒处理S.4.0Contact made with guest. 与客人联系。Take the time to show genuine care and concern.不时表示真诚真诚的关怀和担心NEVER admit guilt.绝不绝不承认过失

45、Take as much detail as possible using the appropriate form.获取尽可能多的细节并使用适当的表格Ask if medical assistance is required or has been required.询问是否要求或已经要求过医疗帮助Chart 001Reporting Structure of Food and Beverage Reporting Structure of Food and Beverage Reported Food borne IllnessReported Food borne Illness餐饮事件

46、报告程序食物中毒处理餐饮事件报告程序食物中毒处理S.5.0Call the Executive Chef or Executive Sous Chef and report location.找到行政总厨或行政副总厨并报告事发位置If the report is in the same day, take samples of food and store in cooler.若在当天报告则对食品取样并冷藏Food must be covered and separated from all other foods.食品必须加盖并同所有其它食物隔离Chefs concern to remove

47、 immediately suspected food items from the service and request the delivery log from Receiving Department.厨师需要立刻将有怀疑的食物从服务中移走并且向收货部门索要送货单Chart 001Reporting Structure of Food and Beverage Reporting Structure of Food and Beverage Reported Food borne IllnessReported Food borne Illness餐饮事件报告程序食物中毒处理餐饮事件

48、报告程序食物中毒处理S.5.1F&B Director/ Manager to call Chief Steward and Hygiene Manager.餐饮总监/经理找到管事部经理和卫生经理Chart 001Reporting Structure of Food and Beverage Reporting Structure of Food and Beverage Reported Food borne IllnessReported Food borne Illness餐饮事件报告程序食物中毒处理餐饮事件报告程序食物中毒处理S.5.2F&B Director/ Manager to

49、 informed Director of Sales and Marketing.餐饮总监/经理通知市场销售总监Chart 001Reporting Structure of Food and Beverage Reporting Structure of Food and Beverage Reported Food borne IllnessReported Food borne Illness餐饮事件报告程序食物中毒处理餐饮事件报告程序食物中毒处理S.6.0Kitchens to be inspected immediately.立刻调查厨房Staff to be asked of a

50、ny symptoms.询问员工任何症状Those staffs not feeling well to be send for test.那些感觉不好的员工送去化验Chart 001Reporting Structure of Food and Beverage Reporting Structure of Food and Beverage Reported Food borne IllnessReported Food borne Illness餐饮事件报告程序食物中毒处理餐饮事件报告程序食物中毒处理S.7.0F&B Director/ Manager to call Hotel Man