食品安全复习资料(英语).doc

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 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 properly for example, testing time-and-temperature recording devices to verify that a cooking unit is working properly. （7）Establish effect