派對食品製作證書
(PARTY FOOD PRODUCTION CERTIFICATE)
認識不同的派對食物製作注意事項Understand the precautions for making different party foods.
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11課 LESSON11
認識不同的派對食物製作注意事項Understand the precautions for making different party foods.
高風險食物
(High-risk foods)
高危人士
(Susceptible Populations)
生或未煮熟的食物風險最高
(Raw or undercooked foods (“raw or cold”foods) are of highest risk)
容易引起食物中毒的食物
(Foods that readily cause food poisoning)
危險溫度範圍
(Temperature Danger Zone)
蛋白質豐富、濕潤及酸鹼值較高（低酸性）的食物容易腐壞，因為這些因素有利微生物生長，令食物變質。因此，這些食物必須有嚴格的溫度控制（例如冷凍或冷藏），以減少或防止致病菌滋生。如果這些食物是供立即食用（即無需 翻熱或可供生吃），應界定為高風險食物。
Foods rich in protein or moisture and higher in pH value are perishable because they support microbial growth. Therefore, strict temperature control (e.g. chilling or freezing) is essential to inhibit the growth of pathogenic bacteria in these foods. If they are ready-to-eat (i.e. reheating is not required or to be eaten raw), they are considered as high-risk foods.
高風險食物
High-risk foods
高危人士Susceptible Populations
每個人都有可能因吃了處理不當的食物而生病。然而，以下高危人士在吃了生或未煮熟的食物後，患上食源性疾病的風險較高，一旦受到感染，出現併發症的機會也較大：Everyone can get sick from consuming improperly handled food. However, the following susceptible populations are at a higher risk of food borne diseases after eating raw or undercooked foods. If infected, they will have a greater chance of developing complications.
生或未煮熟的食物風險最高
Raw or undercooked foods (“raw or cold”foods) are of highest risk
生或未煮熟的食物存有極高的食物安全風險，原因是沒有經過熱處理或熱處理不足，未能消滅當中可致病的微生物，繼而引致食物中毒。同時，「生冷」食物容易受到「超級細菌」（產生了抗菌素耐藥性的微生物)污染。
即使沒有引起症狀，食物中的「超級細菌」仍有可能將其抗藥性基因轉移到人體內其他細菌，從而影響日後使用抗生素的功效。
Raw or undercooked foods pose a very high risk to food safety as there is no or inadequate heat treatment to eliminate the pathogenic microorganisms present that can cause food poisoning. Also, “raw or cold” foods are susceptible to contamination by“superbugs”, microorganisms that have developed antimicrobial resistance (AMR).
Even without causing symptoms, “superbugs”in foods may still transfer their antibiotic resistance genes to other bacteria in the body, therefore affecting the effectiveness of antibiotics to be used in future.
你曾食物中毒過嗎？
Have you ever had food poisoning?
還記得是什麼食物讓你食物中毒？
What foods made you food poisoning?
容易引起食物中毒的食物
Foods that readily cause food poisoning
有些食物比其他食物更容易引起食物中毒，包括即食食物和一些容易腐壞的食物。食物處理人員應小心處理這類食物，遠離危險溫度和交叉污染， 並按需要徹底煮熟食物。
Some foods are more likely to cause food poisoning including ready-to-eat and certain perishable foods. Food handlers should handle these foods with caution, away from dangerous temperatures and cross-contamination, and cook them thoroughly as needed.
蛋類或蛋製品（包括蛋黃醬）
Eggs or egg products (including mayonnaise)
肉類或肉類製品（包括免治碎肉 做成的漢堡扒）Meat or meat products (including burger patties made from minced meat)
容易引起食物中毒的食物
Foods that readily cause food poisoning
家禽
Poultry
乳製品（牛奶、忌廉、芝士、 乳酪和含有奶類的製品）Dairy products (milk, cream, cheese, yogurt and milk products)
壽司/刺身
Sushi / Sashimi
魚類和海產（例如生蠔）
Fish and seafood (e.g. oysters)
容易引起食物中毒的食物
Foods that readily cause food poisoning
供生吃的蔬菜和水果
Vegetables eaten in raw and fruits
甜品
Desserts
燒味/鹵味
Siu-mei / Lo-mei
煮熟的米飯和麵食
Cooked rice, noodles and pasta
容易引起食物中毒的食物
Foods that readily cause food poisoning
冰飲
Iced drinks
冰和食水
Edible ice and water
食物存放在4℃至60℃的「危險溫度範圍」內，容易滋生各種細菌。
在烹製食物的各階段中妥善控制溫度，是預防細菌性食物中毒的有效方法。低溫貯存可抑制細菌生長（但不能殺菌），而高溫處理則可有效消滅細菌。
Storing food at the“Temperature Danger Zone”between 4°C and 60°C allows various types of bacteria to grow rapidly. Proper temperature control at all stages of food preparation is an effective way to prevent bacterial food poisoning. While chilling will inhibit bacterial growth (but cannot kill them), high temperature treatment can destroy bacteria effectively.
危險溫度範圍 Temperature Danger Zone
2小時／4小時原則是確保食物安全的好方法，適用於已從雪櫃取出或已經煮熟，並放在室溫下的食物。這項原則建基於微生物可在4℃至60℃的「危險溫度範圍」內在食物中迅速生長的理論，已獲科學實證支持。
The 2-hour / 4-hour rule is a good way to keep food safe even if it has been out of refrigeration or placed at ambient temperature after cooking. The rule has been scientifically proven and is based on how fast microorganisms grow in food at the Temperature Danger Zone between 4°C and 60°C.
2小時／4小時原則：保存、食用或棄掉？
2-hour / 4-hour rule: to keep, to eat or to throw away?
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