食品安全复习资料英语.docx

食品安全复习资料英语.docx

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食品安全复习资料英语

英语部分

1、TellthedifferencesbetweentheTraditionalapproachandHACCPforensuringsafefood.

Traditionally,industryandregulatorshavedependedonspot-checksofmanufacturingconditionsandrandomsamplingoffinalproductstoensuresafefood.

HACCP:

focusesonidentifyingandpreventinghazardsfromcontaminatingfood,acontrolapproachoffoodqualityfromfarmtotable.

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,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.Goodmanufacture