
刚请外佣的姐妹看过来!
整理了一份超实用的烹饪安全 Checklist,从备菜到收尾全覆盖,还特意加了「忌口提醒」,再也不怕误踩饮食禁忌,厨房卫生也能放心~
最后说句大实话:把清单和家里的忌口提前跟外佣讲清楚,后续少很多麻烦!
一、烹飪前準備(必做)
□ 個人衛生:用流動水+肥皂洗手≥20 秒;手部有傷口需貼防水創可貼並戴一次性手套
□ 食材檢查:核對所有食材保質期,丟棄變質、發霉、異味食材
□ 食材處理:生肉/生海鮮與蔬菜/熟食分開存放、分開處理,避免汁液接觸
□ 廚具清潔:生熟食材專用砧板/刀具分開,使用前徹底清洗廚具、檯面
□ 環境整理:清理爐台、檯面殘留垃圾,確保操作區域無油汙、無雜物
二、烹飪中把控(關鍵)
□ 生熟隔離:烹飪時生食材與熟食/即食食品分開放置,避免工具交叉使用
□ 忌口關注:嚴格遵循僱主及家人的飲食忌口,不使用禁忌食材或調料
□ 溫度達標:肉類、海鮮中心溫度需達到安全標準(如豬肉 75℃、雞肉 74℃以上),確保無血絲
□ 食材加熱:剩菜剩飯二次加熱時,需徹底熱透(中心溫度≥70℃),避免局部未熱
□ 廚具使用:烹飪中避免用髒手碰觸餐具內壁,湯勺、鏟子等工具不用時放在乾淨容器內
三、烹飪後收尾(全面)
□ 食物存放:剩餘食物 2 小時內(夏季 1 小時內)放入冰箱,冷藏 0-4℃、冷凍 -18℃以下;密封存放並標註日期
□ 廚具清洗:使用後的鍋碗瓢盆、刀具砧板及時清洗,擦乾後歸位,避免積水
□ 環境清潔:擦拭爐台、抽油煙機油汙,清理水槽殘渣,倒掉廚房垃圾並更換垃圾袋
□ 個人清潔:再次洗手,清洗圍裙、手套等,晾乾後收納
1. Preparation Before Cooking (Must-do)
□ Personal Hygiene: Wash hands with running water and soap for at least 20 seconds; if there is a wound on the hand, apply a waterproof band-aid and wear disposable gloves.
□ Ingredient Inspection: Check the expiration dates of all ingredients, and discard any ingredients that are spoiled, moldy, or have an unusual odor.
□ Ingredient Handling: Store and handle raw meat/raw seafood separately from vegetables/cooked food to avoid contact with their juices.
□ Kitchenware Cleaning: Use dedicated chopping boards and knives for raw and cooked ingredients respectively; thoroughly clean kitchenware and the countertop before use.
□ Environment Organization: Clear residual garbage from the stove and countertop, and ensure the operating area is free of oil stains and debris.
2. Control During Cooking (Critical)
□ Raw-Cooked Separation: Store raw ingredients separately from cooked/ready-to-eat food during cooking, and avoid cross-use of tools.
□ Dietary Restriction Attention: Strictly follow the dietary restrictions of the employer and their family, and do not use forbidden ingredients or seasonings.
□ Temperature Requirement: The core temperature of meat and seafood must meet safety standards (e.g., above 75℃ for pork and 74℃ for chicken) to ensure no blood residue.
□ Ingredient Heating: When reheating leftovers, heat them thoroughly (core temperature ≥70℃) to avoid partial non-heating.
□ Kitchenware Usage: Avoid touching the inner wall of tableware with dirty hands during cooking; place tools such as spoons and shovels in a clean container when not in use.
3. Cleanup After Cooking (Comprehensive)
□ Food Storage: Put leftover food in the refrigerator within 2 hours (1 hour in summer); the refrigeration temperature should be 0-4℃ and the freezing temperature below -18℃; store food in sealed containers and mark the storage date.
□ Kitchenware Cleaning: Clean used pots, bowls, pans, knives, and chopping boards in a timely manner, dry them, and put them back in place to avoid water accumulation.
□ Environment Cleaning: Wipe off oil stains from the stove and range hood, clear residue from the sink, take out the kitchen garbage, and replace the garbage bag.
□ Personal Cleaning: Wash hands again, clean the apron, gloves, etc., and store them after drying.