食源性暴发调查环境评估介绍.pptx

Epi-Ready快速流调;Passive Surveillance 被动监测;Outbreak Investigation Flow Diagram暴发调查流程图;;Module Learning Objectives模块学习目标;Module Learning Objectives (cont.)模块学习目标（内容）;Sources of Foodborne Illness Outbreaks are Varied引起食源性疾病暴发的因素多种多样;Dynamic Nature of Food Facilities食物（工厂）制作的动态本质;Food Establishments Are Systems 食品生产机构是系统的;Food Service Establishment as a System 食品服务机构是一个系统 ;;Contributing Factors Associated with Foodborne Illness Outbreaks与食源性疾病暴发有关的因素;Food Safety Management Systems: The Prerequisites食品安全管理系统：首要必备条件;Every technical food safety issuewill ultimately become ahuman resource issue每一个技术性食品安全事件，将最终归因于人的原因;Process 1: Food Preparation with No Cook Step程序1：无烹调过程的食品准备;Priorities Associated with Process #1 – No Cook Step与类别#1有关的重要因素——没有烹饪步骤;Process 2: Preparation for Same Day Service类别2：准备当天供应的食品;Priorities Associated with Process #2 – Same Day Service与类别#2有关的重要因素——当天供应;Process 3: Complex Food Preparation类别3：复杂的食品准备;Priorities Associated with Process #3 – Complex Food Prep与类别3有关-复杂的食品准备;Danger Zone Diagram 危险带图表;Types of Environmental Activities环境相关活动的类型;Plan Review HACCP计划回顾与危害分析及关键控制点;Routine Inspection日常检查;Conducting Risk-based Inspections执行基于风险的检查;Environmental Assessment (Food Preparation Review)环境评价（食品准备回顾）;Environmental Assessment / Food Prep Review Objectives环境评价/食品准备回顾的目标;Reconstructing Past Events重构过去的事件;Example of Systems-Based Investigation Results基于系统的调查结果举例;“When you have a foodborne outbreak, more than one thing went wrong.”当发生了食源性疾病暴发，不只一个环节发生了问题;C. S. P. ;Contamination污染;Survival残留;Proliferation增殖;Environmental Assessment Steps环境评价的步骤;Planning / Preparation:Review Outbreak Information计划/准备：回顾暴发信息;Knowing the Agent Helps TargetInvestigation and Control Measures知道病原有助于确定调查及控制方法;Differences in Investigation Approaches 调查方法中的不同;Other Planning / Preparation Actions其他计划/准备措施;Site Visit现场勘查;Manager Interviews管理人员访谈;Manager Interviews (cont.)管理人员访谈（内容）;Manager Interviews (cont.)Food Worker Healt