常見食品安全英語

常見食品安全英語演講人：日期：BasicconceptsandimportanceoffoodsafetyTypesofFoodPollutionandPreventiveMeasuresSpecificationandprecautionsfortheuseoffoodadditives目錄HygienicoperationstandardsduringfoodprocessingEmergencyresponseandproactivemeasuresforfoodsafetyaccidents目錄01BasicconceptsandimportanceoffoodsafetyFoodsafetyreferstotheconditionsandmeasuresnecessarytoensurethatfoodissafeforhumanconsumptionItinvolvespreventingcontaminationandensuringthatfoodisproperlyhandled,prepared,andstoredtoavoidfoodborneillnessesThebackgroundoffoodsafetyincludesthehistoryoffoodborneillnessbreakthroughs,thedevelopmentoffoodsafetyregulations,andtheevolutionoffoodproductionandprocessingtechnologiesDefinitionandBackgroundofFoodSafetyFoodborneillnessescancauseawiderangeofsymptoms,frommillgastrointestinaldiscomforttosevereandlifethreadingconditionsLongtermexposuretocoordinatedfoodcanleadtochronichealthproblemssuchascancer,reproductiveissues,andneurologicaldisordersFoodsafetyiscriticalforprotectingvulnerablepopulationssuchaschildren,theelderly,andindividualswithcompromisedimmunesystemsTheimpactoffoodsafetyonhumanhealthDomesticfoodsafetyregulationsareestablishedbynationalgovernmentstoprotectthehealthoftheircitizensInternationalfoodsafetystandardsaredevelopedbyorganizationssuchastheWorldHealthOrganization(WHO)andtheFoodandAgricultureOrganizationoftheUnitedNations(FAO)tostandardizefoodsafetypracticesgloballyTheseregulationsandstandardscoverareassuchasfoodprocessing,packaging,labeling,andimport/exportrequirements010203DomesticandinternationalfoodsafetyregulationsandstandardsEducatingconsumersaboutfoodsafetypractices,suchasproperfoodhandlingandstoragetechnologies,canhelpreducetheriskoffoodborneillnessesTrainingfoodhandlersandfoodindustryworkersonfoodsafetyprinciplesandproceduresarecrucialforpreventingcontaminationEncouragingtheuseoffoodsafetytechnologies,suchasrapidtestingmethodsandtraceabilitysystems,canenhancefoodsafetyawarenessandimproveoverallfoodsafetyoutcomesCultivationandenhancementoffoodsafetyawareness02TypesofFoodPollutionandPreventiveMeasuresMicrobialcontradictionCausedbybacteria,viruses,andfungithatcanleadtofoodborneillnessesPreventionincludespropercooking,storage,andhandlingoffoodParasiticinfectionIncidentswhenfoodiscoherentwithparasiteeggsorlarvaePreventioninvestmentsthroughcookingofmeatandfishandavoidingraworundercookedfoodsToxinsproducedbymicroorganismsCeramicbacteria,fungi,andalgaecanproducetoxinsthatcontainfoodPreventionincludesproperfoodstorageandregularcleaningoffoodpreparationareasBiologicalpollinganditspreventionmethods010203PesticideresiduesCanoccurwhenfoodisgrowinginsoilcontainedwithpestsControlinvestmentsusingcriteriasparselyandfollowingrecommendedapplicationguidelinesIndustrialchemicalsFoodcanbecontainedwithindustrialchemicalssuchasheavymetals,solvents,andplasticizersControlstrategiesincluderegulatingindustrialemissionsandmonitoringfoodforchemicalpollutantsNaturallyoccurringtoxinsSomeplants,fungi,andmarineorganismsproducetoxinsthatcancontainfoodControlinvestmentsavoidingconsumptionofthesefoodsorensuringtheyareproperlyprocessedtoremovetoxinsChemicalpollinganditscontrolstrategiesTemperatureuse:ImprovetemperaturecontrolduringfoodstorageandtransportationcanleadtophysicalchangesthataffectfoodqualityandsafetyEliminationmethodsincludemaintainingpropertemperaturecontrolsandmonitoringfoodtemperatureduringstorageandtransportationForeignobjects:Foodcanbecontainedwithphysicalobjectssuchasglass,metal,plastic,andwoodEliminationmethodsincludethroughinspectionoffoodandequipmentduringprocessingandpackagingRadiologicalcoordination:FoodcanbeexposedtoradioactivematerialsduringprocessingorstorageEluminationinvolvespropershieldingandmonitoringofradioactivesourcesandregulartestingoffoodforradioactivityPhysicalpollinganditseliminationmethodsSeparaterawandcookedfoodsRawfoods,specificallymean,poultry,andseafood,shouldbekeptseparatefromcookedfoodstopreventcrosscontaminationCleanandsanitizedsurfacesFoodpreparationsurfaces,utensils,andequipmentshouldbecleanedandsanitizedregularlytoelitebacteriaandothercontainersAvoidusingthesamecuttingboardfordifferenttypesoffoodUseseparatecuttingboardsforrawmeat,poultry,andseafoodtopreventcrosscontaminationwithotherfoodsMeasurestoavoidcrosscontaminationMeasurestoavoidcrosscontaminationWashhandsthroughHandsshouldbewashedthroughwithsoapandwaterbeforehandlingfoodandaftertouchingrawmeat,poultry,orseafood03SpecificationandprecautionsfortheuseoffoodadditivesPreventfoodspoilageandextendshelflifebyinhibitingthegrowthofmicroorganismsReservationsEnhancetheflavoroffood,makingitmoreappealingandenjoyableFlavorenhancersAddcolortofood,improvingitsvisualappearanceandstimulatingappearanceColorantsPreventoxidationandrandomnessinfood,maintainingitsfreshnessandnutritionalvalueAntioxidantsIntroductiontoTypesandFunctionsofFoodAdditivesPrinciplesandrequirementsforthelegaluseofadditivesTheuseofadditivesshouldbelimitedtotheminimumnecessitytoachievethedesiredeffect,andtheiruseshouldnotposeahealthrisktoconsumersLimitationofuseTheuseoffoodadditivesmustcomplywithrelevantlaws,regulations,andstandardsinthecountryorregionCompliancewithnationallawsandregulationsFoodproductscontainingadditivesmustbeclearlylabeled,indicatingthetypeandamountofadditivesusedLabelingrequirementsHazardanalysisofexceptionalorabusiveadditivesExcessiveuseofadditivescanaffectthequalityandtreatoffood,makingitlessapparentandenjoyableImpactonfoodqualityandtreatExcessiveorabusiveuseofadditivescanposeserioushealthriskstoconsumers,includingemergencies,organicdamage,andcancerHealthrisksChildren,prospectivewomen,andothervulnerablegroupsmaybemoresensitivetotheadverseeffectsofadditivesAdvancedeffectsonchildrenandvulnerablegroupsCheckproductlabelsConsumersshouldcarefullycheckthelabelsoffoodproductstoensurethattheycomplywithrelevantlawsandregulationsregulatingtheuseofadditivesLookforcertificationmarksProductsthathavebeencertifiedbyreproduciblethirdpartyorganizationsascompilingwithfoodsafetystandardsaremoreliketobesafeandreliableChoosetrustedbrandsandsuppliersConsumerscanreducetheirriskofexposuretounsafeadditivesbypurchasingfoodfromtrustedbrandsandsupplierswithagoodtrackrecordofcompliancewithfoodsafetyregulationsHowconsumersidentifycompliantproducts04HygienicoperationstandardsduringfoodprocessingRequirementsforrawmaterialprocurement,storage,andprocessingFollowestablishedproceduresforcleaning,cutting,andotherprocessingstepstoensurethatrawmaterialsarehandledsafelyandhygienicallyProcessingofrawmaterialsEnsurethatrawmaterialsaresourcedfromreliableandqualifiedsupplierswhocomplywithfoodsafetystandardsProcurementofrawmaterialsfromqualifiedsuppliersStorerawmaterialsindesignatedareaswithappropriatetemperatureandhumiditycontrolstopreventspillageandcontainmentPropertystorageofrawmaterialsHygienemanagementofprocessingfacilities,equipment,andpersonnel010203Regularcleaningandhygieneofprocessingfacilities:Implementaregularcleaningandhygienescheduleforallprocessingareas,includingfloors,walls,ceilings,andequipmentMaintenanceofequipment:EnsurethatallequipmentusedinfoodprocessingisproperlymaintainedandrepairedtopreventcontaminationandbreakdownsPersonalhypergeneofperson:Requireallpersonnelinvolvedinfoodprocessingtofollowstrictpersonalhypergenepractices,includingregularhandling,wearingcleanuniforms,andavoidingcontactswithpollutantsControlofprocessingtemperatureMaintainappropriatetemperaturesduringallstagesoffoodprocessingtopreventthegrowthofhazardousmicroorganismsTimecontrolforprocessingstepsFollowestablishedtimelimitsforeachprocessingsteptoensurethatfoodisnotexposedtounsafetemperaturesorconditionsfortoolongTemperatureandtimecontrolduringprocessingStorefinishedproductsinclean,dry,andwellutilizedareaswithappropriatetemperaturecontrolstopreventspillageandcontainmentUsecleanandsanitarytransportationvehiclestotransportfinishedproductstodistributioncentersorretailoutletsImplementstricthydrogenpracticesduringthesaleoffinishedproducts,includingregularcleaningofsalesareas,properhandlingofcustomerreturns,andavoidanceofcrosscontaminationbetweendifferentproductsStorageoffinishedprodu