食品经营企业的卫生(1)

1710,0001,00033%52,39790%58%58%10~1001:9,00045050050%212345630.50.253~1220%47710123~6034/126027451202377/62771235045058240~5072672081234562378NRAEF19928290162~6527072829034149~55231282345679819-119-1pH300400ppmNationalSanitationFoundation1982.CIP1992CIP10(CleaningRecommendations)1.1.2.2.3.3.4.4.5.5.151.1~41.2.2.40~551.1.151.1.2.2.153.3.4.4.5.5.6.6.1.1.2.2.3.3.4.4.5.5.4111.2602.2.3.3.4.4.5.5.1.1.2.2.3.3.4.4.Rangesurfaceunit41.1.2.2.3.3.4.4.5.5.20~301.1.2.2.3.3.124.4.1.1.2.2.3.3.1.1.2.2.3/415/303.3.24.4.5.5.46.6.7.7.41.1.802022.2.475~803.3.4.4.5.5.3~46.6.5131.1.2.2.3.3.4.4.5.5.1.1.2.2.3.3.4.4.305.5.6.6.7.7.1.1.2.2.3.3.4.4.1.1.142.2.3.3.4.4.15~205.5.6.6.deepfatfryer1.1.652.2.3.3.4.4.5.5.606.6.12110~207.7.8.8.9.9.510.10.11.11.1.805~102.3.804.1122153344112233441519291216/AppliedFoodserviceSanitation4thEditionCopyright1992bytheEducationalFoundationoftheNationalRestaurantAssociation1719921.2.3.4.5.6.7.181.NationalRestaurantAssociationEducationalfoundation.1992.Appliedfoodservicesanitation.4thed.Chicagl:EducationFoundationoftheNationalRestaurantAssociation.2.Park,P.K.,andD.O.Cliver.1997.Cuttingboardsupclose.FoodQualIII22,57.1.Guthrie,R.K.1988.Foodsanitation.3rded.NewYork:VanNostrandReinhold.2.Harrington,N.G.1987.HowtoimplementaSAFEprogram.DairyFoodSanit7:357.3.Longree,K.,andG.Armbruster.1996.Quantityfoodsanitation.5thed.NewYork:JohnWileyandSons.4.NationalSanitationFoundation.1982.Proceduresforspraytypedishwashingmachines.Internationalrecommendedfieldcirculation.AnnArbor,MI.