新-食品安全复习资料(学生).doc

本文档系作者精心整理编辑，实用价值高。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/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 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 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 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 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 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 stepsGiving a false assurance to consumers6. 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 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 Grounds: protecting against the contamination of foods (1) properly storing equipments, removing litter 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. Requirements 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 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-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) General 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, holding, 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 holder 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)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 maintained 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 sewage 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 exposed 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 hands; (e) Readily understandable signs; (f) 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 becoming 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 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 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 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 requirement for processing and controlsAll operations in receiving, inspecting, transporting, segregating, preparing, manufacturing, packaging, and storing of foods should be strictly follow the requirements of GMP (Raw materials and other ingredients and process in each step). 16、Good manufacture requirement of Raw materials and other ingredients in processing and controls (1) Raw materials be inspected, segregated, and be ascertained in clean and suitable for processing. Water used and containers and carriers being not contamination or deterioration of food. (2) Both raw materials and other ingredients be at low level of microorganisms for human (suppliers guarantee or certification). (3) Raw materials and other ingredients with the level of aflatoxin or other natural toxin comply with FDA regulation and action level for poisonous or deleterious substances (suppliers guarantee or certification or analysis). (4) Raw materials and other ingredients and rework with contamination of pests, undesirable microorganisms, or extraneous materials comply with FDA regulation (suppliers guarantee or certification or analysis); (5) Bulk and containers for holding raw materials and other ingredients at the temperature and relative humidity be protecting against contamination; (6) Kept the frozen raw materials and other ingredients in frozen status and thawed in a manner that protects against contamination. (7) Liquid and dry raw materials and other ingredients be received and stored in a manner that protects against contamination. Good manufacture requirement for Manufacturing operation17. GMP requirement for food holding and treatments in Manufacturing operation.(1) Equipment and utensils and container be cleaning and sanitizing. (2) Manufacturing, packaging and storing in condition and control for minimizing the potential for growth of microorganisms or for contamination of food. Careful monitoring the physical factors (time, temperature, humidity, Aw, pH, pressure, flow rate) and manufacturing operations (freezing, dehydration, heat processing, acidification, and refrigeration) for ensuring no decomposition or contamination of food.(3)Holding food that could not support growth of undesirable microorganisms a) refrigerated food at 45 OF (7.2 OC) or below; b) frozen food in frozen state; c) hot food at 140 OF (60 OC); d) Heat treating of canned acid or acidified foods to destroy mesophilic microorganisms; (4) Adequate Measures (sterilizing, irradiating, pasteurizing, freezing, refrigerating, controlling pH or Aw) to destroy or prevent the growth of undesirable microorganisms. (5) Work-in-process protecting contamination; (6) Protecting finished food from contamination by raw materials, other ingredients, or refuse (both be not simultaneously handled); (7) Equipment, container, and utensils during in manner for protecting against contamination; (8) Effective measures (sieves, traps, magnets, electric metal detectors et. al) for inclusion of metal or other extraneous materials; (9) Careful disposal, reconditioning or reprocessing of adulterated foods, raw materials and other ingredients; (10) Mechanical manufacturing steps (washing, peeling, trimming, cutting, sorting, and inspecting, mashing, dewatering, cooling, shredding, extruding, drying, whipping, defatting, and forming) be performed for protecting food against contamination by dripping, draining, or draining; (11) Heating the food to the required temperature and holding time on heat blanching for minimizing thermophilic growth and contamination; 18. GMP requirement for high moisture food in Manufacturing operation.(1) Batter, breading, sauces, gravies, dressing and other similar preparation (2) ingredients free of contamination; (3) adequate heat process; (4) adequate time and temperature control; (5) adequate physical protection of components by dripping, draining, or draining; (6) adequate cooling temperature;() disposing of batters at appropriate intervals; 19. GMP requirement for post treatments (filling, assembling, packaging) in food manufacturing operation.(1) Filling, assembling, packaging, and other preparation: (2) Identified and controlled CCP for Quality control operation; (3) Clean and sanitary food-contact surface and food containers; (4) Safe and suitable materials of food containers and food packaging; (5) Physical protection from contamination (particular airborne contamination); (6) Sanitary holding procedures. 20. GMP requirement for low moisture food in Manufacturing operation.(1) Control Aw of dried foods (dry mixes, nuts, intermediate moisture food, dehydrated food) (2) monitoring the Aw of food; (3) Controlling The soluble solids-water ratio in finished food; (4) avoiding moisture pickup; (a moisture barrier).21. GMP requirement for acidified food in Manufacturing operation.(1) A pH of 6.4 or below for acid or acidified food for preventing undesirable microorganisms (2) Monitoring pH; (3) Controlling amount of acid and acidified food added to low-acid food.22. Natural and unavoidable defects: (A) FDA Maximum level of defects for recommended regulatory action; (B) necessary and feasible defect action level be changeable upon mew technology and availability of new information; (C) no excuses of violation of the requirement for sanitary conditions and requirement for current good manufacturing practices. (D) no mixing of a food containing permit defect level with another lot of food. (e) upon request of CFSAN and FDA. 23. What are the primary sources of microorganisms found in foods?1. Soil and Water; 2.Plants and plants products; 3Food Utensils (食品器具、用具); 4.Intestinal Tract of Human and Animals (Gastrointenal Tract); 5 Food handles 食品烹调生产者; 6. Animal feeds (动物饲料); 7. Animal Hides(动物皮); .Air and dust.24. Transmission tracts of bacteria in Soil and Watersoil organisms atmosphere (air) water bodieswind rainsoil organisms (rain water) water bodies flowAquatic organisms atmosphere (air) soil Cloud rainfallSome aquatic organisms (Alteromonas spp.交替单胞菌) are marine water (salinity) required and not persist in soils.25 Whats the concerns for Food handles in food processing step (1) Poor personal hygienic practicesunclean of hands, garments, hair (contamination by soils, waters, dust, other environmental sources)contamination by nasal cavities, mouth, skin, Gastrointenal Tract oh human(2) Unhealthy employee (3) Employees education: Employees understanding of food safety factors26. Whats the pollution sources of milk by Animal Hides(动物皮) Milk cow (奶牛)-raw milk-the types of organisms found in the raw milk can be a reflection of the flora of the udder-improper procedures Organisms in the udder and hides-contaminate the general environment, milk containers, and the hands of the handler27. Requirements for holding food that could not support growth of undesirable microorganisms a) refrigerated food at 45 OF (7.2 OC) or below; b) frozen food in frozen state; c) hot food at 140 OF (60 OC); d) Heat treating of canned acid or acidified foods to destroy mesophilic microorganisms;28. Factors for minimizing the potential for growth of microorganisms or for contamination of food in manufacturing, packaging and storing steps(1) Careful monitoring the physical factors (time, temperature, humidity, Aw, pH, pressure, flow rate) (2) Careful monitoring the manufacturing operations (freezing, dehydration, heat processing, acidification, and refrigeration) for ensuring no decomposition or contamination of food.29. How to Control Aw of dried foods (1) monitoring the Aw of food; (2) Controlling The soluble