还剩25页未读,继续阅读
本资源只提供10页预览,全部文档请下载后查看!喜欢就下载吧,查找使用更方便
文本内容:
PPT coursewareforFood SafetyEnglishREPORTING目录•Basic conceptsof food safety•Food safetyregulations andstandards•Food production and processingsafety•Food safety testing andsupervision•Food safety risk assessmentandcontrol•Analysis of Food SafetyCasesPART01Basic conceptsoffood safetyREPORTINGDefinitionofFood SafetyDefinition:The presenceof Itensures that food issafe,It coversthe production,any hazardin foodthat wholesome,and fitfor processing,storage,could cause harm to human humanconsumption distribution,andhealth preparationof foodTheimportance of food safetyPreventsfood borneillnessesFood safety is essentialto preventthe spreadof foodborne diseasesthat cancauseserious healthissues such as foodpoisoning,salmonellosis,listeriosis,etcEnsures public healthA safe food supplyis criticalfor maintainingthe healthand wellbeing of thepopulation Itensures thatthe communityis notexposed toharmfulmicroorganisms ortoxins presentin foodBoostsconfidence in the food industryA strongcommitment tofood safetyinvestors trustand confidenceamongconsumers in the foodindustry,leading toincreased salesand revenueTherelationship betweenfood safety and healthFood safetyisdirectly linkedto humanhealthThe discussionof unsafefood canlead tovarious healthproblems,such asdiarrhea,vomiting,fever,and inmultiple cases,evendeathRegularly followingsafefoodhandling practicesand ensuring thesafety ofthe foodsupply chaincan significantlyreduce therisk offoodborne diseasesand safeguardpublic healthPART02Food safetyregulationsandstandardsREPORTINGInternational FoodSafety RegulationsFAO/WHO CodexAlimentariusThe CodexAlimentarius Commissionis ajoint effortby theFood andAgriculture Organizationof theUnitedNations FAOand theWorld HealthOrganization WHOto createstandardized food safetystandards andguidelinesGlobalGAPThe GlobalGAPstandard isdesigned to ensure safety,quality,and sustainableagricultural productsthroughoutthe worldIt coversareas such as food safety,worker healthand safety,and environmentalprotectionDomesticfood safetyregulationsFDA regulationsin theUnited StatesTheFood andDrug AdministrationFDA isresponsible forensuringthesafetyandproperlabeling of food products intheUnited StatesFDA regulationscover allaspects of foodproduction,including manufacturing,processing,packaging,and distributionEUfood safetyregulationsThe EuropeanUnion hasimplemented stringfood safetyregulations toensure thesafety offood products throughthe EUmember statesThese regulationscover areassuchasfoodadditive use,GMOs,and traceabilityrequirementsFood safetystandards andimplementation要点一要点二HACCP ISO22000The Hazard Analysis andCritical ControlPoint TheInternational Organizationfor StandardizationHACCPsystem isa managementsystem usedto ISOhas developedthe ISO22000standard for foodidentify potentialhazards andcontrol themtoensuresafety managementsystems Thisstandard outlinesfood safety Itfocuses onpreventing hazardsrequirements for a food safety managementsystemcompared toreacting tothem afterthey havethat coversall stagesofthefood chain,from rawoccurredmaterial procurementto finalproduct distributionPART03Food productionandprocessing safetyREPORTINGFoodproduction safetyregulationsRegulations overviewAnoverview ofthe regulationsthat governfood productionsafety,including thepurpose,scope,and keyrequirementsGoodagricultural practicesGAPThe needfor farmersto followgood agriculturalpractices toensure thesafety ofagricultural productsQualitycontrol in food productionTheimportance ofquality controlin foodproduction,including theuse ofgoodmanufacturing practicesGMP and the implementation of HACCP HazardAnalysisand CriticalControlPoints systemsFoodprocessing safetyregulationsProcessing hydrogeneregulationsThe needforfoodprocessors tofollow hydrogeneregulations toensure thesafetyof processedfoodsSanitary equipmentand facilitiesThe requirements forsanitary equipmentand facilitiesinfood processingplants,including thedesign,installation,and operationof equipmentandfacilitiesHazardous processingTheidentification andcontrol of hazards infoodprocessing,including theuseof hazardanalysis andcritical controlpoints HACCPprinciplesSafe useof foodadditivesAdditives classificationand use01A classificationoffoodadditives andtheir intendeduses,as wellasthe regulationsthat governtheir usePrecautionarymeasures02The precautionarymeasures thatshould betaken whenusingfood additivesto minimizepotential riskstohumanhealthLabeling and traceability03Therequirementsfor labelingandtraceabilityoffoodadditivesto ensureconsumer safetyand facilityregulatory oversightPART04Food safetytestingand supervisionREPORTINGFoodsafetytestingtechnologyRapid detectionChromography Biotechnologytechnologyand basedtestingspectroscopyEnable quickand accurateUsed toidentify andUtilization geneticandmeasure tracelevels oftestingoffoodsafety,immunological methodstochemical residuesandincluding theidentification detectspecificcontents infood productsofhazardous substancesmicroorganisms andtoxinsand microorganismsin foodFoodsafety supervisionsystemCentralized managementImplementsa unifiedsystem formanaging foodsafetyregulations,policies,and proceduresacross thecountryRegular inspectionEnsuresthatfoodproduction facilitiesare incompliancewith safetystandards throughregular onsite inspectionsCompliancemonitoringMonitor theimplementationoffoodsafetymeasures andenforcepenalties fornon complianceFoodsafety informationtraceability system要点一要点二要点三Traceability Realtime dataInteroperabilityrecords trackingMaintaincomprehensive recordsUtilizes technologyto trackfood Ensuresthat differentofthe production,processing,productsinreal time,ensuring informationsystems cananddistribution offoodproducts,that informationabout thesource exchangedata andcollaborate toenablingquick identificationof andstatus offood isaccurate andenhance foodsafety managementcontainedproducts andrecalls upto datePART05Foodsafety riskassessment andcontrolREPORTINGFoodsafetyriskassessmentDefinition offoodsafetyrisk01The potentialforafood tocauseharmto humanhealthresults fromits production,processing,storage,transportation,distribution,preparation,and consumptionIdentificationofhazards02Identifying potentialhazards thatmay existin thefoodsupply chain,suchasmicroorganisms,chemicalresidues,and physicalhazardsRisk assessment03Evaluating thelikelihood andseverity ofharmcaused byidentified hazards,considering factorssuchas dose-response relationshipsand exposurelevelsFoodsafetyriskcontrol measuresPreventivecontrols:Sanitary measures:Ensuring thatHACCPHazardAnalysis andImplementingmeasures tofacilities,equipment,and utensilsCritical ControlPoint system:identify orreduce theoccurrence usedintheproductionandImplementing asystematicof hazardsduring foodhandling offood areclean andapproach toidentify hazardsandproduction,processing,and freefrom hazardouscritical controlpoints inthe foodhandling,including goodmicroorganisms andresidues supplychain andestablishingagricultural practices,good effectivecontrol measurestomanufacturing practices,and ensurefood safetygoodhydrogene practicesExchangeand cooperationon foodsafety risksInformationsharingSharing informationon foodsafety riskswith other countries andregions toenhanceglobal foodsafetyJoint risk assessmentsConducting jointfoodsafetyriskassessmentswith othercountries or regions toidentifycommon hazardsand improvecontrol measuresTechnicalcooperationCoordinating withothercountriesorregionson foodsafety issues,such asexchangingbest practices,promoting researchand development,and providingtechnicalassistance toimprove foodsafety managementsystemsPART06Analysis ofFoodSafety CasesREPORTINGInternationalFoodSafetyCases01020304Case1Case2Case3Case4The ChipotleE.coli TheNestlébaby formulaThe FukushimaDaiichi TheListeriosis OutbreakinOutbreak of2015scan nucleardisaster andits SouthAfricaimpact onfood safetyDomesticfoodsafetycasesCase1Case2Case3Case4The FukushimaTheseminar inThe dioxinscadal inThe acutescan intheinitiated foodsafetyChinas dailyindustry TaiwansfoodindustryU.S.rice industryscalein JapanCaseanalysis andinspirationAnalyze theroot causesof eachFocus onthe impactof eachcasecase andidentify keylessons onpublichealthandthefoodlearned industryInspirestudents totake actionto Encouragestudents toshare theirimprovefoodsafetyby learningthoughts andideas onhow tofromthese casesprevent similarincidents fromhappeningagainTHANKS感谢观看REPORTING。