食品安全复习资料英语Word格式文档下载.docx
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食品安全复习资料英语Word格式文档下载.docx
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2.ThemainfactorsforoutbreakoffoodbroneillnessinUSbetween1970to1980.
(1)Impropercooling
(2)Lapseof12ormorehoursbetweenpreparationandeating
(3)Contaminationbyhandlers
(4)Rawingredientsaddedwithoutsubsequentheating/cooking
3.TellmaincontentsofHACCPprinciples
(1)Analyzehazards.
Potentialhazardsfromfarmtotable,thehazardscouldbebiological,suchasamicrobe;
chemical,orphysicalitems.
(2)Identifycriticalcontrolpoints.
Thesearepointsinafood'
sprocessfromitsrawstatethroughprocessingandshippingtoconsumptionbytheconsumeratwhichthepotentialhazardcanbecontrolledoreliminated.Examplesarecooking,cooling,packaging,andmetaldetection.
(3)Establishpreventivemeasureswithcriticallimitsforeachcontrolpoint.
Thepreventivemeasuresrequiredtoensuretheeliminationofanyharmfulmicrobes.Foracookedfood,forexample,thismightincludesettingtheminimumcookingtemperatureandtime.
(4)Establishprocedurestomonitorthecriticalcontrolpoints.
Suchproceduresmightincludedetermininghowandbywhompreventivemeasures(cookingtimeandtemperature)shouldbemonitored.
(5)Establishcorrectiveactions
Establishcorrectiveactionstobetakenwhenmonitoringshowsthatacriticallimithasnotbeenmet--forexample,reprocessingordisposingoffoodiftheminimumcookingtemperatureisnotmet.
(6)Establishprocedurestoverifythatthesystemisworkingproperly
forexample,testingtime-and-temperaturerecordingdevicestoverifythatacookingunitisworkingproperly.
(7)EstablisheffectiverecordkeepingtodocumenttheHACCPsystem.
Thiswouldincluderecordsofhazardsandtheircontrolmethods,themonitoringofsafetyrequirementsandactiontakentocorrectpotentialproblems.Eachoftheseprinciplesmustbebackedbysoundscientificknowledge:
forexample,publishedmicrobiologicalstudiesontimeandtemperaturefactorsforcontrollingfoodbornepathogens.
4.TellthetwoofCCPandnormalmeasuresinfoodprocess
CCP1:
toensurecontrolofahazard
Heatprocesssteps
CCP2:
tominimizeahazard
Freezingandtimetofreezingbeforepathogenscanmultiply
Employeehygiene
ThemaintenanceofpHofafoodproductatalevelthatpreventsgrowthofpathogens
5.TellthesomelimitationsofHACCP
(1)Educationofnonprofessionalfoodhandlers,housewives(inthefoodserviceandinhomes)
(2)theacceptofpublic(processors,inspectors,housewives,servicehandlers)
(3)ThedifferentunderstandingandproceduresforsettingupCCPsormonitoringsuchsteps
Givingafalseassurancetoconsumers
6.TheApplicationoftheprinciplesofHACCP
(1)AssembleHACCPteam
(2)Describeproducts
(3)Identifyintenduse
(4)Constructflowdiagram:
(bytheHACCPteam)
(5)onsiteverificationofflowdiagram
(6)listallhazardsassociatedwitheachstepandlistallpreventivemeasurestocontrolhazards(principle1)(7)ApplyHACCPdecisiontreetoeachstep(principle2)
(8)EstablishtargetlevelsandtolerancesforeachCCP(principle3)
(9)EstablishamonitoringSystemforeachCCP(principle4)(10)EstablishCorrectiveActions(principle5)
(11)Verification(principle6)
(12)EstablishRecordKeepingandDocuments(principle7)
7.Thepersonnelsanitarypracticesincluding
(A)Diseasecontrol:
medicalexam.,noillness,openlesion,boils,sores,infectedwounds,abnormalcontamination;
(B)Cleanliness:
(1)wearingoutergarmentsuitabletotheoperation;
(2)maintainingadequatepersonalcleanliness;
(3)washinghandsthoroughly;
(4)removingallunsecuredjewelry;
(5)intact,clean,sanitarygloveswithimpermeablematerials;
(6)hairnets,headbands,caps,beardcovers,hairrestraints;
(7)storingclothing,otherpersonnelbelongingproperly;
(8)properlyconfiningtheeatingfoods,chewinggum,drinkbeverage,orusingtobacco;
(9)precautionofmicroorganismsorforeignsubstances(perspiration,hair,cosmetics,tobacco,chemicalsandskinmedicines.
(C)Educationandtrainingforresponsiblepersonnel
Educationandtrainingforresponsiblepersonnelforidentifyingsanitationfailureandfoodcontamination(backgroundofeducationorexperienceoraboth);
(D)Supervisionbycompetentsupervisorypersonnel.
8.RequirementsofGoodManufacturingPracticesforgroundsinFoodplant
(A)Grounds:
protectingagainstthecontaminationoffoods
(1)properlystoringequipments,removinglitterandwaste,cuttingweedandgrasswithintheimmediatevicinityofth
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