英语达人救命帮忙翻译如下文字：出菜卫生标准1) 原料清洁、新鲜，依据HACCP的控制程序，做好各个关键点的控制；2) 确保餐具清洁、完整，每天消毒；3) 菜肴中不能有任何杂物，不能有变

英语达人救命帮忙翻译如下文字：出菜卫生标准1) 原料清洁、新鲜，依据HACCP的控制程序，做好各个关键点的控制；2) 确保餐具清洁、完整，每天消毒；3) 菜肴中不能有任何杂物，不能有变
英语达人救命
帮忙翻译如下文字：
出菜卫生标准
1) 原料清洁、新鲜，依据HACCP的控制程序，做好各个关键点的控制；
2) 确保餐具清洁、完整，每天消毒；
3) 菜肴中不能有任何杂物，不能有变质变味情况；
4) 品尝菜点要用专用品味工具，不得用手拿取；
5) 菜点成品，应在尽可能短的时间内销售；
6) 各类原料及食品应随时进行相应的保藏，保证再生产及销售的卫生和安全；
7) 出菜调料、小料标准：小料要保证新鲜，刀法形状要统一；
8) 调料要当天加工当天用，收市后将调料归类、器皿清洗、消毒，统一存放。
成品标准
1) 成品菜肴应新鲜。汤类菜，汤类应鲜纯或浓香醇厚；
2) 成品菜肴口味清新，达到出品标准，充分考虑到菜的香味和本味。海鲜类的要特别注 意腥味的处理；
3) 成品菜肴形态应整齐、主副料配比合理。汤羹类出品薄厚均匀。炸品要掌握好火候，使出品外脆里嫩，外表光滑；
4) 成品菜肴与盛装器皿应清洁、卫生；
5) 根据菜品的出品要求，选择合理的烹饪方法，使原料突出自身特点。

英语达人救命帮忙翻译如下文字：出菜卫生标准1) 原料清洁、新鲜，依据HACCP的控制程序，做好各个关键点的控制；2) 确保餐具清洁、完整，每天消毒；3) 菜肴中不能有任何杂物，不能有变
The food sanitation standard
1 ) raw material clean, fresh, on the basis of the HACCP control procedures, good control of the key points of each;
2 ) ensure the tableware cleaning, disinfection is complete, every day;
3 ) dishes there can be no debris, no bad taste;
4 ) to taste the dish to use special taste, not by hand;
5 ) food products, sales in the shortest possible time;
6 ) all kinds of raw materials and food should be the appropriate preservation at any time, ensure the health and safety production and sales;
7 ) the food seasoning, small material standards: small material to ensure the fresh, blade shape to unity;
8 ) seasoning to day processing to use during the day, after the close of the sauce, cleaning, disinfection vessel classification, unified storage.
Product standard
1 ) finished dishes should be fresh. Soup dish, soup should be pure or fresh fragrant and mellow;
2 ) finished dishes taste fresh, achieve the quality standards, give full consideration to the aroma and flavor of this dish. Processing seafood special attention should be given;
3 ) finished dishes form should be neat, main and auxiliary material proportioning reasonably. Soup produced uniform thickness. Fried products should have a good heat, make the product crisp outside, tender, smooth appearance;
4 ) finished dishes and utensils should be clean, health;
5 ) according to the production requirements of choice of dishes, cooking methods and reasonable, so that raw materials to highlight its own characteristics.