食品安全复习资料英语.docx

1、食品安全复习资料英语英语部分1、Tell the differences between the Traditional approach and HACCP for ensuring safe food.Traditionally, industry and regulators have depended on spot-checks of manufacturing conditions and random sampling of final products to ensure safe food. HACCP: focuses on identifying and preventi

2、ng hazards from contaminating food, a control approach of food quality from farm to table. 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 ad

3、ded without subsequent heating/cooking3. Tell main content s of HACCP principles（1）Analyze hazards. 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 it

4、s raw state through processing and shipping to consumption by the consumer at which the potential 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 measur

5、es required to ensure the elimination of any harmful microbes. For a cooked food, for example, 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 meas

6、ures (cooking time and temperature) should be monitored. （5）Establish corrective actions Establish 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 pr

7、ocedures to verify that the system is working properlyfor example, testing time-and-temperature 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

8、 monitoring of safety requirements and action taken to correct potential problems. Each of 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 nor

9、mal measures in food process CCP1: to ensure control of a hazard Heat process steps CCP2: to minimize a hazardFreezing and time to freezing before pathogens can multiply Employee hygieneThe maintenance of pH of a food product at a level that prevents growth of pathogens5. Tell the some limitations o

10、f HACCP（1）Education of nonprofessional food handlers, housewives (in the food service and in homes)（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 consu

11、mers6. The Application of the principles of HACCP（1）Assemble HACCP team （2）Describe products（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 (p

12、rinciple 1)（7）Apply HACCP decision tree to each step (principle 2)（8）Establish 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 a

13、nd Documents (principle 7)7. The personnel sanitary practices including(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;

14、(3) washing hands thoroughly; (4) removing all unsecured jewelry; (5) intact, clean, 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 gu

15、m, drink beverage, or using tobacco; (9) precaution of microorganisms or foreign substances (perspiration, hair, cosmetics, tobacco, chemicals and skin medicines.(C) Education and training for responsible personnelEducation and training for responsible personnel for identifying sanitation failure an

16、d 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 li

17、tter and waste, cutting weed and grass within the immediate vicinity of the plant building or structures (not constitute attractant, breeding place, or harborage for pests); (2) maintaining the Roads, yards, and park lots cleanly; (3) adequate draining areas; (4) waste treatment and disposal;9. Requ

18、irements of Good Manufacturing Practices for Plant construction and design(1) sufficient spaces for placement of equipment and storage materials; (2) proper precaution for food safety control, operating practices, or effective design (location, time, partition, air flow, enclosed system) (3) proper

19、precaution of outdoor bulk fermentation vessels (protective coverings, over and around control, checking on a regular basis for pests and pest infestation); (4) construction of floors, walls, ceilings be adequate clean and kept clean and kept in good repair ; (5) providing adequate lighting (in hand

20、-washing areas, dressing and locker rooms and toilet rooms and providing safe-type light bulbs, fixtures, skylights or other glass suspended; (6) providing adequate ventilation or control equipment to minimize odors and vapors; (7) provide adequate screening.10. Sanitary operations including (A) Gen

21、eral maintenancebuildings, fixtures and other physical facilities: both in sanitary conditions and in repair sufficient, (B) Clean compounds and sanitizing agents and storage of toxic materials(1) Clean compounds and sanitizing agents properly be used and controlled; (2) properly Identifying, holdin

22、g, storing toxic compounds, sanitizing agents, pesticides, chemicals;(C)Pest control(3) no pest in any area of a food plant and guard or guide dogs care;(4) proper use of insecticides and rodenticides:(D)sanitizing food-contact surface as frequently as necessary (5) sanitized and thoroughly dried ho

23、lder for low-moisture food; (6) sanitized and clean for wet processing and equipment and utensils (7) cleaning non-food-contact surface as frequently as necessary;(8) single-service articles be properly stored, handled, dispensed, used and disposed; (9) adequate and safe using of sanitizing agents(E

24、)Clean and sanitized portable equipments.Sanitary facilities and controls including 11GMP of water supply and disposal including: (A) Water supply with safe and adequate sanitary quality be sufficient from an adequate source.(B) Plumbing be of adequate size and design and adequately installed and ma

25、intained to:(1) Carry sufficient quantities of water; (2) Convey sewage and liquid disposal; (3) Avoiding constitute a sources of contamination; (4) Adequate floor drainage;(5) No backflow and cross-connection between discharge and water supply piping systems(C) Sewage disposal in to an adequate sew

26、age system12 Hand-washing facilities and Sanitary Treatments of Toilet, Rubbish and offal disposal in GMP requirements(1) Toilet disposal be adequate and readily to accessible:(1) Sanitary condition; (2) In good repair; (3) self-closing doors; (4) the doors do not open into the area where food is ex

27、posed to airborne contamination(2) Hand-washing facilities be adequate and convenient:(a) Hand-sanitizing facilities at each location in the plant; (b) effective; (c) Sanitary towel service or suitable drying devices; (d) Devices or fixture designed for protecting recontamination of clean sanitized

28、hands; (e) Readily understandable signs; (6) Refuse receptacles in a manner protecting contamination of foods;(3) Rubbish and offal disposal be conveyed, stored, and disposed Rubbish and offal disposal be conveyed, stored, and disposed as to minimize the develop of odor, potential for the waste beco

29、ming an attractant or breeding place for pests, and protecting contamination of foods, food contact surfaces, water supply, and ground surfaces.Good manufacture requirement for equipment and utensils13. Requirements of Equipment clean in GMP including: (A) Equipment and utensils to be adequate clean

30、 and properly maintained, preclude the adulteration of food with lubricants, fuel, metal fragments, contaminated water, or other contaminants;(B) To facility the cleaning, surface be corrosion-resistant. Seams be smoothly bonded or maintained for minimizing accumulation of food particles, dirt, and

31、organic matter and the opportunities for growth of microorganisms;(C) Equipments not contact food in the manufacture or food-handling area be of clean conditions;(D) Holding, conveying, and manufacturing systems be maintained in sanitary conditions;14. Requirements of cooling and Equipment clean in

32、GMP including:(1) Freezer and cold storage compartments be fitted with an indicating thermometer, temperature measuring devices, or temperature recording devices, automatic control and alarm system.(2) Instruments and control (for measuring, regulating or recording temperature, time et.al ) be accurate and adequately maintained, and adequate in number)(3) Compressed air or other gases be not contaminated for processing.15. Good manufacture