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- 2024-04-17 发布于四川
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Englishversionoffoodsafetycourseware
CATALOGUE目录BasicconceptsoffoodsafetySafetyissuesinfoodproductionprocessFoodsafetytestingandmonitoringCaseanalysisoffoodsafetyissuesMeasuresandsuggestionsforimprovingfoodsafetySummaryandOutlook
01Basicconceptsoffoodsafety
FoodsafetyisthescienceofensuringthatfoodissafeandfreefromanyhazardoussubstancesormicroorganismsItcoverstheproduction,processing,transportation,andsaleoffoodDefinitionFoodsafetyiscriticalforpublichealthasithelpspreventfoodborneillnessesthatcanleadtoserioushealthsequences,includinghospitalizationandevendeathImportanceDefinitionandImportance
InternationalregulationsInternationalorganizationssuchastheWorldHealthOrganization(WHO)andtheCodexAlimentariusCommissionestablishfoodsafetystandardsthatareadaptedbyindividualcountriesNationalregulationsEachcountryhasitsownsetoffoodsafetyregulations,whicharecommonlyenforcedbylocalgovernmentsorregulatoryagenciesTheseregulationsdirecthowfoodshouldbeproduced,processed,andsoldtoensuresafetyFoodsafetyregulations
GlobalstandardsInternationalorganizationsliketheWHOandtheCodexAlimentariusCommissionestablishglobalfoodsafetystandardsthatarefollowedbymanycountriesNationalstandardsEachcountrymayhaveitsownspecificfoodsafetystandardsbasedonlocalconditions,dietaryhabits,andculturalpreferencesThesestandardsarecommonlypublishedinofficialgovernmentgazettesorregulationsFoodsafetystandards
02Safetyissuesinfoodproductionprocess
RawmaterialsshouldbeofgoodqualityandfreefromhazardoussubstancesSuppliersofrawmaterialsshouldberelatedandcomplywithsafetyregulationsRegulartestingofrawmaterialsshouldbeconductedtoensuretheirsafetyRawmaterialsafety
TheproductionprocessshouldbedesignedtominimizetheriskofcrosscontaminationWorkersshouldbetrainedandfollow
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