新-食品安全复习资料(学生)

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1、本文档系作者精心整理编辑，实用价值高。英语部分1、TellthedifferencesbetweentheTraditionalapproachandHACCPforensuringsafefood.Traditionally,industryandregulatorshavedependedonspot-checksofmanufacturingconditionsandrandomsamplingoffinalproductstoensuresafefood.HACCP:focusesonidentifyingandpreven

2、tinghazardsfromcontaminatingfood,acontrolapproachoffoodqualityfromfarmtotable.2.ThemainfactorsforoutbreakoffoodbroneillnessinUSbetween1970to1980.(1)Impropercooling(2)Lapseof12ormorehoursbetweenpreparationandeating(3)Contaminationbyhandlers(4)Rawingredientsaddedwithouts

3、ubsequentheating/cooking3.TellmaincontentsofHACCPprinciples（1）Analyzehazards.Potentialhazardsfromfarmtotable,thehazardscouldbebiological,suchasamicrobe;chemical,orphysicalitems.（2）Identifycriticalcontrolpoints.Thesearepointsinafood'sprocessfromitsrawstatethroughprocess

4、ingandshippingtoconsumptionbytheconsumeratwhichthepotentialhazardcanbecontrolledoreliminated.Examplesarecooking,cooling,packaging,andmetaldetection.（3）Establishpreventivemeasureswithcriticallimitsforeachcontrolpoint.Thepreventivemeasuresrequiredtoensuretheeliminationof

5、anyharmfulmicrobes.Foracookedfood,forexample,thismightincludesettingtheminimumcookingtemperatureandtime.（4）Establishprocedurestomonitorthecriticalcontrolpoints.Suchproceduresmightincludedetermininghowandbywhompreventivemeasures(cookingtimeandtemperature)shouldbemonitor

6、ed.（5）EstablishcorrectiveactionsEstablishcorrectiveactionstobetakenwhenmonitoringshowsthatacriticallimithasnotbeenmet--forexample,reprocessingordisposingoffoodiftheminimumcookingtemperatureisnotmet.（6）Establishprocedurestoverifythatthesystemisworkingproperlyforexample,

7、testingtime-and-temperaturerecordingdevicestoverifythatacookingunitisworkingproperly.（7）EstablisheffectiverecordkeepingtodocumenttheHACCPsystem.Thiswouldincluderecordsofhazardsandtheircontrolmethods,themonitoringofsafetyrequirementsandactiontakentocorrectpotentialprobl

8、ems.Eachoftheseprinciplesmustbebackedbysoundscientificknowledge:forexample,publishedmicrobiologicalstudiesontimeandte