食品安全复习资料(英语).pdfVIP

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