WHO食品安全五大要点培训手册.pdf

lj亳કᅝܼѨ໻㽕⚍NJ
෍䆁᠟ݠ

亳કᅝܼǃҎ⬰݅ᙷ⮒⮙੠亳⑤ᗻ⮒⮙ৌ
lj亳કᅝܼѨ໻㽕⚍NJ
෍䆁᠟ݠ

亳કᅝܼǃҎ⬰݅ᙷ⮒⮙੠亳⑤ᗻ⮒⮙ৌ
WHOLibraryCataloguing-in-PublicationData

Fivekeystosaferfoodmanual.

1.Foodhandling-methods.2.Foodcontamination-preventionandcontrol.3.Manuals.I.WorldHealth
Organization.

ISBN9789245594634(NLMclassification:WA695)

©₥䟛◺䞮兓兖᧨2007㄃

䓗㧒㓏㦘ᇭ₥䟛◺䞮兓兖⒉䓗䓸♾⅝WHOPress,WorldHealthOrganization,20AvenueAppia,
1211Geneva27,Switzerland᧤䟄幬᧶[phone]᧷↯䦮᧶[phone]᧷䟄⷟挽ↅ᧶
[e-mail]᧥噆♥ᇭ尐噆㈦⮜Ⓟ㒥劊幠₥䟛◺䞮兓兖⒉䓗䓸䤓幇♾–㡯幉㢾⃉ℕ⒉➽㒥
槭⟕₩㊶⒕♠᧨ㄣ⚠₥䟛◺䞮兓兖⒉䓗⮓㙟⒉䟂庆᧨⦿⧏⚛ₙ᧤↯䦮᧶[phone]᧷䟄⷟
挽ↅ᧶[e-mail]᧥ᇭ

㦻⒉䓗䓸摖䞷䤓⚜䱿✛棗承䤓㧟㠨ㄅₜⅲ嫷₥䟛◺䞮兓兖⺈↊⇤⦌⹅ᇬ欕⦿ᇬ⩝ゑ㒥⦿◉㒥␅
㇢⻏䤓⚗㽤⦿⇜᧨㒥␂ℝ扈䟛㒥⒕䟛兎䤓屓⸩㦘↊⇤㎞屐ᇭ⦿⦍ₙ䤓壩兎嫷䯉♾厌⺩㦹⸛⏷才
㒟₏咃䤓⮶咃扈䟛兎ᇭ

⑰㙟♙㩟K⏻⚇㒥㩟KⓅ抯⟕䤓ℶ❐㢅᧨ㄅₜ㎞✂䧏⸒ⅻめ⃉₥䟛◺䞮兓兖㓏帳♾㒥㘷嗟᧨㒥
㹣␅⸒㦹㙟♙䤓⚛伊⏻⚇㒥ℶ❐㦃Ⰼᇭ棳ぽ枨✛䠞㊌⮥᧨⑰₢Ⓒℶ❐⚜䱿⧖␯ⅴ⮶␨ⷦ㹜᧨ⅴ
䯉◉Ⓔᇭ

₥䟛◺䞮兓兖め摖♥₏⒖⚗䚕䤓欓棁㘹㡌㧴㫇⸭㦻⒉䓗䓸₼▔⚺䤓≰㋾ᇭ⇕㢾᧨め⒉䓗㧟㠨䤓
⒕♠㡯↊⇤㢝䫽㒥⚺坓䤓≬幐ᇭ屲摙✛∎䞷㧟㠨䤓徲↊♥⑂ℝ床劔ᇭ₥䟛◺䞮兓兖⺈ℝ⥯∎䞷
扨K㧟㠨抯㒟䤓㗮⯀ₜ㔎㕔徲↊ᇭ

PrintedinFrance
ݙᆍ

义᭄

ᓩ㿔3

㄀ϔ䚼ߚ˖㚠᱃䌘᭭6

㄀Ѡ䚼ߚ˖亳કᅝܼѨ໻㽕⚍11

㽕⚍ϔ:ֱᣕ⏙⋕11

㽕⚍Ѡ:⫳❳ߚᓔ15

16❲خ:㽕⚍ϝ

㽕⚍ಯ:೼ᅝܼⱘ⏽ᑺϟֱᄬ亳⠽18

70°C
㽕⚍Ѩ:Փ⫼ᅝܼⱘ∈੠亳⠽ॳ᭭20

䆘Ӌ㸼22

I:෍䆁⧁ⱘ㒘㒛㗙੠/៪෍䆁㗙⫼㸼22

60°C
෍䆁⧁ᄺਬ⫼㸼Danger
II:24zone!
5°C

䆡∛㸼27

ᙃ䌘⑤28ֵ
ᓩ㿔

亳કᅝܼᰃϔϾ䞡㽕ⱘ݀݅ि⫳䯂乬

ᒋⱘ䯂乬DŽҎ㉏ᔧࠡ᠔䘛ࠄⱘᕜ໮ع㞾᳝ग़৆䆄䕑ҹᴹˈϡᅝܼ亳કϔⳈᰃϔϾᕅડҎ㉏
亳કᅝܼ䯂乬ᑊ䴲ᮄ䯂乬DŽሑㅵϪ⬠৘೑ᬓᑰሑܼ࡯ᬍ୘亳⠽կᑨⱘᅝܼᗻˈԚ᮴䆎ᰃ೼থ䖒
೑ᆊ䖬ᰃথሩЁ೑ᆊˈ亳⑤ᗻ⮒⮙䛑ҡ✊ᰃϔϾ䞡໻ⱘि⫳䯂乬DŽ

᥂Ԅ䅵,↣ᑈ᳝180ϛҎ⅏Ѣ㝍⋏ᗻ⮒⮙ˈ݊Ё໻䚼ߚ⮙՟ৃᔦ಴Ѣ㹿∵ᶧⱘ亳⠽៪佂⫼
∈DŽ಴ℸˈℷ⹂໛ࠊ亳⠽ৃҹ乘䰆໻䚼ߚ亳⑤ᗻ⮒⮙ⱘথ⫳DŽ

᳝200⾡ҹϞᏆⶹ⮒⮙ᰃ䗮䖛亳⠽Ӵ᪁᠔㟈ⱘ1

Ϫ⬠ि⫳㒘㒛(WHO)ᕜᮽҹᴹህ䅸Ў䳔㽕ᇍ亳ક⫳ѻǃ㒣㧹㗙䖯㸠᳝݇ҪӀ೼亳કᅝܼ䋷
ӏᮍ䴶ⱘᬭ㚆DŽѠकϪ㑾бकᑈҷ߱ᳳˈϪ⬠ि⫳㒘㒛ࠊᅮњ«亳⠽ᅝܼ໛ࠊक໻咘䞥㾘߭»ˈ
䆹᭛ӊ㹿㗏䆥៤໮⾡᭛ᄫᑊ໻䞣থ㸠DŽԚᰃˈᕜᰒ✊ˈҎӀ䳔㽕ⱘᰃ᳈Ўㅔऩ੠㛑᱂䘡ᑨ⫼ⱘ
ᙃDŽ㒣䖛亳કᅝܼϧᆊ੠亢䰽ֵᙃѸ⌕Ꮉ԰㗙䖥ϔᑈⱘ䅼䆎ˈϪ⬠ि⫳㒘㒛Ѣ2001ᑈ᥼ߎֵ
њlj亳કᅝܼѨ໻㽕⚍NJⱘᅷӴ⍋᡹DŽℸ⍋᡹ࣙ৿њlj亳⠽ᅝܼ໛ࠊक໻咘䞥㾘߭NJЁⱘ᠔᳝
ᙃˈ݊ᷛ乬᳈ㅔऩᯧ䆄ˈ㗠Ϩ㒧ড়њ᳈䆺㒚ⱘ㾷䞞ᴹ䇈ᯢᦤߎ䖭Ѩ⚍ᓎ䆂ⱘ⧚⬅DŽֵ

lj亳કᅝܼѨ໻㽕⚍NJᅷӴ⍋᡹

೼ᅝܼⱘ(4)˗❲خ(lj亳કᅝܼѨ໻㽕⚍NJⱘḌᖗݙᆍᰃ˖(1)ֱᣕ⏙⋕˗(2)⫳❳ߚᓔ˗(3
⏽ᑺϟֱᄬ亳⠽˗੠(5)Փ⫼ᅝܼⱘ∈੠ॳ᭭DŽ䆹ᅷӴ⍋᡹Ꮖ㹿䆥៤40໮⾡䇁㿔ˈ԰ЎϪ⬠ि
㒘㒛ⱘ亳કि⫳ֵᙃˈ೼ܼ⧗ᑓ⊯Ӵ᪁DŽ⫳

__________________________________
1Mead,P.S.,etal,Food-RelatedIllnessandDeathintheUnitedStatesEmergingInfectiousDiseases,Vol5,No.5,1999.

4
lj亳કᅝܼѨ໻㽕⚍᠟ݠNJ

lj亳કᅝܼѨ໻㽕⚍᠟ݠNJߚЎѠϾ䚼ߚDŽ㄀ϔ䚼ߚЎ㚠᱃䌘᭭ˈ㄀Ѡ䚼ߚᰃ亳કᅝܼⱘ
ѨϾ㽕⚍DŽ㄀Ѡ䚼ߚ䆺㒚䯤䗄њljϪ⬠ि⫳㒘㒛ˉ亳કᅝܼѨ໻㽕⚍NJ⍋᡹Ё亳કᅝܼⱘḌᖗ
ᙃˈᑊ䩜ᇍབԩӴ᪁䖭ѯֵᙃᦤկњᓎ䆂DŽ೼ҟ㒡lj亳કᅝܼѨ໻㽕⚍NJⱘ䌘᭭ᯊˈ䞡㽕ⱘֵ
ᰃ㽕ֱᣕḌᖗݙᆍঞ݊㾷䞞(ेЎҔМ)Ϣ⍋᡹᠔ᦤկⱘֵᙃⳌϔ㟈DŽ

㄀ϔ䚼ߚⱘֵᙃ˖೼