食品安全复习资料英语Word格式文档下载.docx

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