認識食材的種類、處理及保存二
Understand the types, processing and storage of food ingredients 2
派對食品製作證書
(PARTY FOOD PRODUCTION CERTIFICATE)
食物處理人員有責任提供安全的食物。
It is the responsibility of food handlers to provide safe food.
第7課 LESSON 7
烹煮及翻熱
（Cooking and reheating）
冷卻
（Cooling)
熱存 / 冷存及展示
(Hot / cold holding and display)
運輸及配送
(Transportation and delivery)
認識食材的種類、處理及保存二
Understand the types, processing and storage of food ingredients 2
烹煮及翻熱是一個很重要的環節，食物如不徹底煮熟以殺死致病菌，很容易導致食源性疾病。Cooking and reheating are critical steps in keeping food safe. Inadequate cooking and reheating can easily result in foodborne illnesses.
烹煮及翻熱
Cooking and reheating
烹煮或翻熱食物時，食物中心溫度應達至75℃或以上，維持至少30秒。When cooking or reheating food, the core temperature of the food should reach at least 75°C for 30 seconds.
使用其他溫度／時間組合，例如：達至70℃或以上，維持至少2分鐘；或達至65℃或以上，維持至少10分鐘。Can also cook food safely with other equivalent temperature / time combinations, such as cooking at 70°C for 2 minutes or 65°C for 10 minutes.
烹煮及翻熱
Cooking and reheating
使用食物溫度計檢查食物中心溫度，並加以記錄。溫度計應插進食物最厚的部分進行量度。溫度計每次使用前後均須清潔消毒。A food thermometer should be used to measure the core temperature of the food. Keep a record of the measurement. When measuring the temperature, the probe should be inserted into the thickest part of the food. The thermometer must be cleaned and disinfected before and after each use.
翻熱已烹煮食物應視作重新烹煮，而非單純加溫而已。食物只可翻熱一次，不應再次冷存，防止細菌因長時間在危險溫度而急速增長。Reheating precooked food means cooking again, not just warming up. Reheat the food only once, and do not refrigerate it again as prolonged exposure to dangerous temperatures can lead to bacterial growth.
如沒有食物溫度計，應徹底煮熟或翻熱食物至滾燙，然後檢查以下各項：
If a food thermometer is not available, cook or reheat food well until it comes to a boil, then check on:
確保煮熟後的肉汁必須清澈，不應呈紅色，切開時不應見血。Make sure that juices are clear, not red, and blood is not visible when cutting the cooked meat.
蛋黃須煮至凝固，否則可選用經巴士德消毒的蛋類製作非全熟菜式。Egg yolks should be cooked until they are firm. Use pasteurised eggs for raw or lightly cooked dishes.
肉類和家禽
MEAT AND POULTRY
蛋類
EGGS
介貝類
SHELLFISH
煮沸不少於五分鐘
Bring to a boil for at least 5 minutes.
如沒有食物溫度計，應徹底煮熟或翻熱食物至滾燙，然後檢查以下各項：
If a food thermometer is not available, cook or reheat food well until it comes to a boil, then check on:
煮沸並維持最少1分鐘
Bring to a boil for at least 1 minute.
烹煮期間必須攪拌食物，讓熱力平均分布。烹煮後把食物蓋好至少2分鐘，使各部分能達到所需溫度。Rotate or stir the food during cooking to evenly disperse the heat. After cooking, the food can be left to stand for at least 2 minutes so that all parts can reach the required temperature.
湯羹及炆燉類食物
SOUPS AND STEWS
微波爐烹煮食物
MICROWAVED FOOD
冷卻
Cooling
冷卻熟食時，必須在 2 小時或以內將其冷卻至攝氏20度，然後在 4 小時或以內從攝氏20度進一步冷卻至從攝氏4度或以下。
When cooling cooked food, it must be cooled to 20°C in two hours or less, then cooled further from 20°C to 4°C in four hours or less.
二段冷卻法
Two-stage cooling method
急速冷卻法
Blast chilling
二段冷卻法
Two-stage cooling method
在2小時內把食物由60℃以上降溫至20℃，然後再在2-4小時內利用雪櫃由20℃冷卻至4℃。Food can be cooled down stepwise from 60°C to 20°C within two hours, then from 20°C to 4°C in a refrigerator within two to four hours.
降溫期間，可把煮熟的食物分成小份或放到淺盤內並蓋好，然後將容器放在有冷空氣流通的地方，加速冷卻。To speed up cooling, the food can be divided into small portions and placed in shallow covered containers in a well-ventilated area.
攪拌配以冰水浴亦可作加速冷卻之用，但須不時使用溫度計檢查冰水的溫度是否保持在4℃或以下。An ice water bath, paired with stirring, can also help speed up cooling, but a thermometer should be used to ensure that the ice water temperature remains at 4°C or below consistently.
急速冷卻法
Blast chilling
急速冷卻法是現時大型連鎖快餐店、中央工場、製造廠、食肆或酒店廚房所採用的冷卻程序，目的是在短時間內快速冷卻大量剛煮熟的食物，以減省人手及處理時間，並縮短食物暴露於危險溫度的時間：
Blast chilling is a method of chilling used in large-scale fast-food restaurants, central kitchens, factories, restaurants and hotel kitchens. The goal is to rapidly cool a large amount of freshly cooked food in a short period of time to save manpower and time while shortening the time in which the food is exposed to dangerous temperatures:
食物烹煮後應分成小份放在較淺的容器內，隨即放進急速冷凍櫃(blast chiller)。在90分鐘內降溫至4℃。完成後可放入雪櫃冷凍或冷藏
Food can be divided into small portions and placed in shallow containers before being rapidly chilled to 4°C in a blast chiller within 90 minutes.When blast chilling is done, place the food in the refrigerator or freezer.
冷卻期間應清楚標示開始的溫度及時間，最後記錄完成之溫度及時間。
The starting and ending temperatures, as well as the time of the entire blast chilling process, must be recorded.
熱存 / 冷存及展示
Hot / cold holding and display
預先烹製的食物，尤其是肉類、家禽及肉汁等（例如大鍋的炆肉或咖喱），如非立即食用，就應2小時內進行熱存或冷存：
Precooked food, especially meat, poultry and gravy (e.g. stewed beef or curry), should be stored properly in hot or cold-holding devices within 2 hours if not for immediate serving:
預先煮好的熱食應熱存在60℃以上。使用合適的熱存工具保溫，並先預熱才可以存放食物。Hot food must be kept at temperatures over 60°C. Use and preheat suitable hot-holding equipment before storing food.
預先處理好的冷食應冷存在4℃或以下。冷存工具要先製冷才可以存放食物。
Cold food must be kept at 4°C or below. Cold-holding equipment must be adequately pre-chilled before storing food.
熱存 / 冷存及展示
Hot / cold holding
and display
熱存要夠熱：Keep hot food hot:
冷存要夠冷：Keep cold food cold:
食物（預先烹製的食物）必須徹底煮熟至沸騰才開始熱存保溫
Food (including precooked food) must be cooked thoroughly to steaming hot before hot holding begins.
早晚用溫度計檢查熱存工具或雪櫃的溫度是否在標準範圍內，如溫度偏差多於1 ℃，應盡快通知相關同事跟進。
Check regularly with a thermometer and if the temperature of the hot or cold-holding equipment deviates by more than 1°C, a check-up is warranted.
部分食肆（如熱食外賣店）或酒店的自助餐都有展示食物供顧客選擇，食物如展示不當，很大機會受到污染或變壞，因此必須留意以下幾點：
Some restaurants, such as hot food takeaway shops, and hotel buffets have food displays. If food is displayed improperly, there is a high risk of contamination or spoilage. When displaying food, the following items must be considered:
展示
Food display
食物徹底煮熟後如需作展示，應2小時內存放在安全的溫度下：熱食60°C 以上；冷食4°C 或以下
If the food is displayed after being thoroughly cooked, it should be stored at a safe temperature within two hours: hot food at above 60°C; cold food at 4°C or below:
熱食：確保自助餐保溫盤或隔水加熱保溫鍋等熱存工具預熱至60℃以上，方可放入食物
Hot food: Ensure that the chafing dish or bain-marie is preheated to above 60°C before placing food in it.
冷食：冰櫃、冰池或冰板冷存工具要先製冷至4℃或以下，方可放入食物。
Cold food: Cold-holding equipment such as a freezer, ice pool or ice plate should be adequately pre-chilled to 4°C or below before being used to keep food.
注水式或電熱式熱存工具及其容器須定期清潔，而注水式工具的熱水供應要穩定充裕。
Hot-holding equipment, whether wet or electronic, should be regularly cleaned. Always make sure the water pan has adequate hot water.
保溫用的熱存工具只適用於短時間熱存食物，不應用於烹煮或翻熱食物。
Hot-holding devices are only intended for holding hot food for a short period of time and are not suitable for cooking or reheating food.
安排人員監察自助餐區的衞生情況，以防有顧客不當地處理或擅動沒有遮。蓋的食物，並迅速拿走受污染的食物。生熟食物應分開擺放，並為顧客提供不同的器具來拿取食物。
Arrange for staff to monitor the food displayed at buffet tables so that contaminated food can be removed as needed when customers pick up food improperly or tamper with uncovered food. Raw and cooked foods should be displayed separately and provide customers with separate utensils to handle foods.
生熟食物應分開擺 放， 並為顧客提供不同的器具 來拿取食物
Raw and cooked foods should be displayed separately and provide customers with separate utensils to handle foods.
每次陳列小量食物，以 縮短陳列時間。 在食物取用完後，更換另一盤新配製的食物。 切勿把展示過的食物與新配製的食物混合
Display food in small portions to shorten the display time. Refresh food displays with completely fresh batches of food. Do not top up a displayed batch of foods with a fresh one.
所有食物應在烹煮後4小時內食用
All food on display should be consumed within 4 hours of cooking.
食物運送程序對於確保食物安全十分重要，如食物在配送期間沒有保持適當溫度，食物安全風險便會大大增加：
Food safety is dependent on the safe delivery of food. Food safety risks are considerably higher if food temperature is not adequately maintained throughout delivery.
運輸及配送
Transportation and delivery
食物送遞商應保持運輸工具的衞生，以確保食物免受交叉污染。每次配送前後，均應使用梘液及消毒劑徹底清潔和消毒送遞容器及電單車貯物箱（例如行李箱或車尾箱）的接觸面。
Food delivery agents should safeguard food against cross-contamination by hygienic transportation means. Contact surfaces of delivery containers and motorcycle storage compartment like rear trunk or tail box case should be cleaned by liquid soap or disinfectants thoroughly before and after each delivery.
食物須蓋好方可運送。冷熱食物應分開存放在隔熱袋內，熱食保持於60℃以上，冷食則保持於4℃或以下。
Food to be delivered should be properly covered. Store cold and hot food separately in insulated bags and keep hot food at above 60°C and cold food at 4°C or below.
查核時間記錄以檢視是否有任何配送上的延誤，從而嚴格控制送遞時間。良好的物流安排亦可縮短食物送遞時間。
The management should control strictly its delivery capacity by checking the time record against any delayed deliveries. Well-organised logistics can also shorten the food delivery time.
密切監察貯存溫度是否恰當。在食物運送箱安裝溫度計以供記錄溫度，有助推行食物溫度控制措施。
Close monitoring of the right storage temperature is required. Installation of thermometers for temperature records at food delivery containers is useful for validating food temperature control measures.
有序整理外送的食物，以盡可能避免送遞途中因不必要地翻找而把餐盒置於環境溫度下。
Organise well the delivery load to minimise unnecessary ransacking and exposing the food packs at ambient temperature.