派對食品製作證書
(PARTY FOOD PRODUCTION CERTIFICATE)
認識食材的種類、處理及保存4
Understanding the types, processing, and preservation of ingredients
在整個食物生產鏈中，食物可因不同的配製過程及條件而受到污染，因此必須嚴格監控整個生產鏈，確保食物不受污染。All along the food chain, food products are subjected to different preparations and conditions likely to contaminate them. Thus, utmost caution is required throughout the chain to ensure that food is not contaminated.
第13課 LESSON 13
食物危害
(Food hazards)
食物污染
(Food contamination)
食源性疾病的常見症狀
(Common symptoms of foodborne diseases)
認識食材的種類、處理及保存4
Understanding the types, processing, and preservation of ingredients
食物危害Food hazards
物理危害
Physical hazards
食物中的異物
Associated with the presence of foreign objects.
例子：Examples:
-源自損壞用具或器具的異物，如木屑、玻璃、金屬碎片。-員工的飾物、頭髮、膠布等。
• foreign objects such as wood, glass or metal chips from damaged tools or utensils.
• accessories worn by food handlers, hair or plasters.
化學危害Chemical hazards
食物中含量達到對人體有害的水平的化學物質
Occur when chemicals are present in food at levels that can be hazardous to humans.
例子：Examples:
• natural toxins, mycotoxins, pesticide residues • detergents, sanitising agents, bleaching agents, and insecticides used in food premises
生物危害
Biological hazards
以微生物為主
The main hazards are microorganisms.
例子：Examples:
• bacteria, yeasts, moulds, viruses and parasites.
食物污染 Food contamination
發生在食物生產過程中：收割、屠宰和採集、擠奶、捕捉。
Occurs in primary food production processes such as harvest, slaughter, collecting, milking and fishing
初級污染
Primary contamination
例子：Examples:
母雞糞便污染雞蛋
Contamination of eggs by a hen’s faeces.
對着食物打噴嚏
Sneezing over food
用不潔或受傷的手觸摸食物
Touching food with unclean or wounded hands
污染物經食物處理人員直接傳播至食物，這種污染方式最為普遍。
The contaminants affect the food when the person handles it with direct contact. This is the most common type of contamination. Typical examples are:
直接污染
Direct contamination
帶有危害的污染物經由與器具表面的相互接觸，從一種食物傳播到另一種安全的食物，由於沒有進行必要的清潔和消毒而造成污染。以下為一些常見例子The contamination is caused by the transference of a hazard present in a food to another food which is safe via the surfaces of utensils that have contact with both without requisite cleaning and disinfection.
交叉污染
Direct contamination
戴手套處理垃圾和接電話後，再用同一對手套處理食物。
Handling food with the same pair of gloves after handling garbage and using the phone
同一塊布抹過餐桌後沒有清潔消毒，直接用來抹廚具。
Wiping kitchen utensils with the same cloth after using it to wipe the tables without disinfection
帶有危害的污染物經由與器具表面的相互接觸，從一種食物傳播到另一種安全的食物，由於沒有進行必要的清潔和消毒而造成污染。以下為一些常見例子The contamination is caused by the transference of a hazard present in a food to another food which is safe via the surfaces of utensils that have contact with both without requisite cleaning and disinfection.
交叉污染
Direct contamination
負責收銀工作員工直接遞送食物
Delivering food after handling cash without washing hands
使用同一把刀和同一塊砧板處理生肉和熟食
Using the same knife and cutting board for both raw meat and cooked food
食源性疾病的成因
Causes of foodborne diseases
食源性疾病
(即俗稱「食物中毒」)
Foodborne diseases (commonly known as“food poisoning”) a
是指經由食物進入人體的生物、化學或物理媒介物所引致的疾病，分為
感染性及中毒性。
are diseases of an infectious or toxic nature, caused by biological, chemical or physical agents that enter the body via food.
細菌與病毒是本港與食肆及食物業有關的食源性疾病個案最常見的成因，
而最常見的三大成因包括：Bacteria and viruses are the most common causative agents of foodborne diseases related to food premises and food business in Hong Kong, and the top three causes are:
貯存溫度不當
Improper holding temperature (e.g. storage at room temperature for too long)
生食污染熟食或即食食物
Contamination of cooked or ready-to-eat food by raw food
食物未經徹底煮熟
Inadequate cooking
細菌
BACTERIA
在 理 想 條 件下，細 菌 可以平均 每 2 0 分 鐘 複 製 一 倍。只 要 有 水 分 及 養 分，加 上 有 利 的 溫 度，細菌便可生存和滋長。Under ideal conditions, bacteria are capable of doubling in number every 20 minutes on average as long as water and nutrients with favorable temperature are provided which facilitate the survival and growth of bacteria.
食源性疾病的常見症狀
Common symptoms of foodborne diseases
常見症狀有腹痛、嘔吐、噁心、腹瀉和發燒。高危人士，包括孕婦、嬰幼兒、長者和免疫力弱人士，較大機會出現嚴重症狀，甚至會有生命危險。Foodborne diseases tend to share the following symptoms: abdominal pain, vomiting, nausea, diarrhoea and fever. Susceptible populations including pregnant women, infants, young children, the elderly and people with weakened immunity are more likely to develop severe symptoms and even face the risk of death.