食品安全复习资料

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 preventing 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 added without subsequent heating/cooking

3. 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 food's process from its 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 measures 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 measures (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 procedures to verify that the system is working properly for 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 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 normal measures in food process CCP1: to ensure control of a hazard Heat process steps CCP2: to minimize a hazard Freezing and time to freezing before pathogens can multiply Employee hygiene The maintenance of pH of a food product at a level that prevents growth of pathogens

5. Tell the some limitations of 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 steps Giving a false assurance to consumers

6. 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 (principle 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 and 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; (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 gum, 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 personnel Education 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.