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衛(wèi)生飲食制度
飲食衛(wèi)生制度
2. Hygiene regulations for food
（1）每季度要對飲食工作人員進行健康檢查一次，發(fā)現(xiàn)患腸道傳染病、肺結(jié)核和化膿性疾病的人，要暫時調(diào)離，痊愈后須經(jīng)衛(wèi)生部門復(fù)查同意，方可恢復(fù)做飲食工作。
(1) Catering staff should undergo a health check every season, and those found sick with intestinal infectious diseases, TB (tuberculosis) and/or suppurative diseases should leave their post for the time being, and only with the permission from health agencies concerned can they return to their original post after recovery
（2）廚房、食堂應(yīng)有防蠅和洗手設(shè)備。
(2) Kitchens and canteens should have fly-guarding facility and hand-washing facility.
（3）實行分菜公筷、公勺制。食具每餐消毒，或用流水沖洗，自用、自保管。
(3) Dishes should be given to each individual with public chopsticks or spoons. Tableware should be disinfected before each meal or washed with running water, used and taken care of by the individual person.
（4）炊事人員工作前要洗手，工作時要穿工作服，配餐時要戴口罩。
(4) Kitchen staff should wash their hands before work, wear overalls during their work and wear mouthpieces when preparing the meal.
（5）不買、不吃腐爛變質(zhì)的食物。剩飯、剩菜要妥善保管，吃前要充分。
(5) No putrefactive or deteriorated food should be purchased or eaten. Leftover food and dishes should be well preserved and fully heated before they are served.
（6）生熟食品分開存放，切生熟食物的刀、板要分開。
(6) Cooked and uncooked foods should be stored separately. Different knives and chopping boards should be used for cooked and uncooked foods and dishes.
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