食品卫生安全监督管理教材教学课件.ppt

* * * * * * * Now look at how those products are prepared. Pay close attention to the foodhandlers - are their hands clean, are their clothes clean? Observe the foodhandlers. Are they following the facility’s policies? Are they handling the food in a safe and responsible way? Follow the food as it goes through the preparation process. Take temperatures and note exactly how long hazardous food items are in the danger zone before they are served to customers. Chicken salad may actually be in the danger zone for 6 - 8 hours during preparation when you add the time it takes the chicken to cool after cooking, time for deboning, time for chopping, time for mixing, and time for the finished product to cool to 40 F at its center in a 40 F refrigerator. Now that product sits at 50 F on a salad bar for 3 to 4 hours during a service period then is held 24 hours and served again the following three days under the same conditions. The salad may spend a total of 30 hours in the danger zone before it’s consumed. Watch the food preparation process for cross-contamination. Is raw chicken handled first because it takes so long to cook? Are the cutting boards and counters really disinfected? Do grease and dust collect on the hoods over the stoves? Does condensation form and everything drip into the cooking product? Is the can of oven cleaner stored next to the can of PAM that looks just like it? * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 课题12、新技术、新工艺、新资源食品安全性评价技术 研究内容： 蔬菜、水果中植物生长调节剂和植物雌激素的内分泌干扰物毒性评价：以广泛的植物生长调节剂（如赤霉素、2,4-D、乙烯释放剂）和天然存在的植物雌激素（大豆异黄酮）为模型开展评价研究。 新的营养源、新型营养强化剂和保健食品主要原料成分安全性评价，研究我国人群钙和铁的膳食参考摄入量(DRIs) ，评价其安全性。 藻类保健食品原料、产品中微囊藻毒素的危险性评价研究。 通过陈化粮的安全利用研究，提出不同条件的陈化粮作为食品再加工（如发酵行业）原料的可能性和处理方案，解决我国的重要资源问题。 研究内容与目标 课题13、食品企业和餐饮业HACCP体系的建立和实施 研究内容： 食品生产/加工企业HACCP实施指南的研究 餐饮业中HACCP实施指南的研 中国“食品加工HACCP体系”研究：制定各类食品企业通用的“良好操作规范”；制定各类食品加工过程“卫生标准操作程序”；制定各类食品“HACCP指南”；为各类食