食品安全复习资料英语范文Word下载.docx
- 文档编号:19478088
- 上传时间:2023-01-06
- 格式:DOCX
- 页数:32
- 大小:37.51KB
食品安全复习资料英语范文Word下载.docx
《食品安全复习资料英语范文Word下载.docx》由会员分享,可在线阅读,更多相关《食品安全复习资料英语范文Word下载.docx(32页珍藏版)》请在冰豆网上搜索。
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,cuttingweedandgrasswithintheimmediatevicinityoftheplantbuildingorstructures(notconstituteattractant,breedingplace,orharborageforpests);
(2)maintainingtheRoads,yards,andparklotscleanly;
(3)adequatedrainingareas;
(4)wastetreatmentanddisposal;
9.RequirementsofGoodManufacturingPracticesforPlantconstructionanddesign
(1)sufficientspacesforplacementofequipmentandstoragematerials;
(2)properprecautionforfoodsafetycontrol,operatingpractices,oreffectivedesign(location,time,partition,airflow,enclosedsystem)
(3)properprecautionofoutdoorbulkfermentationvessels(protectivecoverings,overandaroundcontrol,checkingonaregularbasisforpestsandpestinfestation);
(4)constructionoffloors,walls,ceilingsbeadequatecleanandkeptcleanandkeptingoodrepair;
(5)providingadequatelighting(inhand-washingareas,dressingandlockerroomsandtoiletroomsandprovidingsafe-typelightbulbs,fixtures,skylightsorotherglasssuspended;
(6)providingadequateventilationorcontrolequipmenttominimizeodorsandvapors;
(7)provideadequatescreening.
10.Sanitaryoperationsincluding
(A)Generalmaintenance
buildings,fixturesandotherphysicalfacilities:
bothinsanitaryconditionsandinrepairsufficient,
(B)Cleancompoundsandsanitizingagentsandstorageoftoxicmaterials
(1)Cleancompoundsandsanitizingagentsproperlybeusedandcontrolled;
(2)properlyIdentifying,holding,storingtoxiccompounds,sanitizingagents,pesticides,chemicals;
(C)Pestcontrol
(3)nopestinanyareaofafoodplantandguardorguidedogscare;
(4)properuseofinsecticidesandrodenticides:
(D)sanitizingfood-contactsurfaceasfrequentlyasnecessary
(5)sanitizedandthoroughlydriedholderforlow-moisturefood;
(6)sanitizedandcleanforwetprocessingandequipmentandutensils
(7)cleaningnon-food-contactsurfaceasfrequentlyasnecessary;
(8)single-servicearticlesbeproperlystored,handled,dispensed,usedanddisposed;
(9)adequateandsafeusingofsanitizingagents
(E)Cleanandsanitizedportableequipments.
Sanitaryfacilitiesandcontrolsincluding
11.GMPofwatersupplyanddisposalincluding:
(A)Watersupplywithsafeandadequatesanitaryqualitybesufficientfromanadequatesource.
(B)Plumbingbeofadequatesizeanddesignandadequatelyinstalledandmaintainedto:
(1)Carrysufficientquantitiesofwater;
(2)Conveysewageandliquiddisposal;
(3)Avoidingconstituteasourcesofcontamination;
(4)Adequatefloordrainage;
(5)Nobackflowandcross-connectionbetweendischargeandwatersupplypipingsystems
(C)Sewagedisposalintoanadequatesewagesystem
12Hand-washingfacilitiesandSanitaryTreatmentsofToilet,RubbishandoffaldisposalinGMPrequirements
(1)Toiletdisposalbeadequateandreadilytoaccessible:
(1)Sanitarycondition;
(2)Ingoodrepair;
(3)self-closingdoors;
(4)thedoorsdonotopenintotheareawherefoodisexposedtoairbornecontamination
(2)Hand-washingfacilitiesbeadequateandconvenient:
(a)Hand-sanitizingfacilitiesateachlocationintheplant;
(b)effective;
(c)Sanitarytowelserviceorsuitabledryingdevices;
(d)Devicesorfixturedesignedforprotectingrecontaminationofcleansanitizedhands;
(e)Readilyunderstandablesigns;
(6)Refusereceptaclesinamannerprotectingcontaminationoffoods;
(3)Rubbishandoffaldisposalbeconveyed,stored,anddisposed
Rubbishandoffaldisposalbeconveyed,stored,anddisposedastominimizethedevelopofodor,potentialforthewastebecominganattractantorbreedingplaceforpests,andprotectingcontaminationoffoods,foodcontactsurfaces,watersupply,andgroundsurfaces.
Goodmanufacturerequirementforequipmentandutensils
13.RequirementsofEquipmentcleaninGMPincluding:
(A)Equipmentandutensilstobeadequatecleanandproperlymaintained,precludetheadulterationoffoodwithlubricants,fuel,metalfragments,contaminatedwater,orothercontaminants;
(B)Tofacilitythecleaning,surfacebecorrosion-resistant.Seamsbesmoothlybondedormaintainedforminimizingaccumulationoffoodparticles,dirt,andorganicmatterandtheopportunitiesforgrowthofmicroorganisms;
(C)Equipmentsnotcontactfoodinthemanufactureorfood-handlingareabeofcleanconditions;
(D)Holding,conveying,andmanufacturingsystemsbemaintainedinsanitaryconditions;
14.RequirementsofcoolingandEquipmentcleaninGMPincluding:
(1)Freezerandcoldstoragecompartmentsbefittedwithanindicatingthermometer,temperaturemeasuringdevices,ortemperaturerecordingdevices,automaticcontrolandalarmsystem.
(2)Instrumentsandcontrol(formeasuring,regulatingorrecordingtemperature,timeet.al)beaccurateandadequatelymaintained,andadequateinnumber)
(3)Compressedairorothergasesbenotcontaminatedforprocessing.
15.Goodmanufactu
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- 食品安全 复习资料 英语 范文