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《食品质量与安全专业外语》教学大纲.doc
《食品质量与安全专业外语》教学大纲
课程编码:0612210
英文名称:适课程性质程教材. 考核及成绩评定
考核方式:考试。
成绩评定:平时成绩占20%,包括课堂提问,平时的阅读作业和小测验成绩,期末考试成绩占80%。
9. 课外自学要求
(1)预习教材内容;
(2)要求每个学生每周读一篇食品质量与安全方面的最新英文资料。
二、课程教学基本内容及要求
Chapter 1 Food Industry
Teaching contents
Production
Preparation
Food processing
Food manufacture
Marketing and retailing
Wholesale and distribution
Food industry technologies
Notes.
Requirements of teaching
The students should learn the new words in this text and understand what this text talk about. They have to understand what is food industry and study the “Note” part together with the teacher.
Emphases
New words
What is Food industry.
Study the “Note” in detail.
Chapter 2 Food Safety
Teaching contents
What is food safety?
Foodborne illness
Food hazards
Food contaminants sources
Food safety management
Note.
Teaching requirements
The students should learn the new words in this text and understand what this text talking about. After study this text, they should understand what is food safety, what is foodborne illness, what is food hazards, what is the sources of food contaminants and how to control it.
Emphases
New words
What is the source of food contaminants
Study the “Note” part in detail.
Chapter 3 Hazard Analysis and Critical Control Points (HACCP)
Teaching contents
Conduct a hazard analysis
Determine the critical control points
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish record-keeping and documentation procedures
Note.
Teaching requirements
The students should learn the new words in this text and understand what this text talking about. After study this text, they should know the brief review of the HACCP principles.
Emphases
New words
The principles of HACCP
Study the “Note” part in detail.
Chapter 4 Good Manufacturing Practice (GMP)
Teaching contents
Personal
Building and facilities
Equipment
Production and process controls
Defect Action Levels (DALs)
Notes.
Teaching requirements
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