食品安全复习资料英语Word格式文档下载.docx

1、2.The main factors for outbreak of foodbrone illness in US between 1970 to 1980.（1）Improper cooling（2）Lapse of 12 or more hours between preparation and eating（3）Contamination by handlers（4）Raw ingredients added without subsequent heating/cooking3.Tell main content s of HACCP principles（ 1） Analyze h

2、azards.Potential hazards from farm to table , the hazards could be biological, such as a microbe; chemical, or physical items.（ 2） Identify critical control points.These are points in a foods process from its raw state through processing and shipping to consumption by the consumer at which the poten

3、tial hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.（ 3） Establish preventive measures with critical limits for each control point.The preventive measures required to ensure the elimination of any harmful microbes. For a cooked food, for example

4、, this might include setting the minimum cooking temperature and time.（ 4） Establish procedures to monitor the critical control points.Such procedures might include determining how and by whom preventive measures （cooking time and temperature） should be monitored.（ 5） Establish corrective actionsEst

5、ablish corrective actions to be taken when monitoring shows that a critical limit has not been met-for example, reprocessing or disposing of food if the minimum cooking temperature is not met.（ 6） Establish procedures to verify that the system is working properlyfor example, testing time-and-tempera

6、ture recording devices to verify that a cooking unit is working properly.（ 7） Establish effective recordkeeping to document the HACCP system .This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of

7、 these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling foodborne pathogens.4.Tell the two of CCP and normal measures in food processCCP1: to ensure control of a hazardHeat process stepsCCP2: to mi

8、nimize a hazardFreezing and time to freezing before pathogens can multiplyEmployee hygieneThe maintenance of pH of a food product at a level that prevents growth of pathogens5.Tell the some limitations of HACCP（ 1） Education of nonprofessional food handlers, housewives （in the food service and in ho

9、mes）（ 2） the accept of public （processors, inspectors, housewives, service handlers）（ 3） The different understanding and procedures for setting up CCPs or monitoring such stepsGiving a false assurance to consumers6.The Application of the principles of HACCP（ 1） Assemble HACCP team（ 2） Describe produ

10、cts（ 3） Identify intend use（ 4） Construct flow diagram: （by the HACCP team ）（5）on site verification of flow diagram（ 6） list all hazards associated with each step and list all preventive measures to control hazards （principle 1） （ 7） Apply HACCP decision tree to each step （principle 2）（ 8） Establish

11、 target levels and tolerances for each CCP （principle 3）（ 9） Establish a monitoring System for each CCP （principle 4） （10） Establish Corrective Actions （principle 5）（ 11） Verification （principle 6）（ 12） Establish Record Keeping and Documents （principle 7）7.The personnel sanitary practices including（

12、A）Disease control: medical exam., no illness, open lesion, boils, sores, infected wounds, abnormal contamination;（B）Cleanliness:（1）wearing outer garment suitable to the operation;（2）maintaining adequate personal cleanliness;（3）washing hands thoroughly;（4）removing all unsecured jewelry;（5）intact, cle

13、an, sanitary gloves with impermeable materials;（6）hairnets, headbands, caps, beard covers, hair restraints;（7）storing clothing, other personnel belonging properly;（8）properly confining the eating foods, chewing gum, drink beverage, or using tobacco;（9）precaution of microorganisms or foreign substanc

14、es （perspiration, hair, cosmetics, tobacco, chemicals and skin medicines.（C）Education and training for responsible personnelEducation and training for responsible personnel for identifying sanitation failure and food contamination （background of education or experience or a both）;（D）Supervision by competent supervisory personnel.8.Requirements of Good Manufacturing Practices for grounds in Food plant（A）Grounds: protecting against the contamination of foods（1）properly storing equipments, removing litter and waste, cutting weed and grass within the immediate vicinity of th