演講人：日期：食品安全知識英語目錄BasicconceptsandimportanceoffoodsafetyAnalysisoftypesandsourcesoffoodpollutionSpecificationandregulatoryrequirementsfortheuseoffoodadditivesKeypointsofhydrogenecontrolduringfoodprocessingHowconsumersensurefoodsafetyintheirdailylives01Basicconceptsandimportanceoffoodsafety01Foodsafetyreferstotheconditionsandmeasuresnecessarytoensurethatfoodissafeforhumanconsumption02Itinvolvespreventingcontaminationandensuringthatfoodisproperlyhandledandstoredtoavoidfoodborneillnesses03Thebackgroundoffoodsafetyincludesthehistoricaldevelopmentoffoodproductionandprocessing,aswellastheevolutionoffoodsafetyregulationsandstandardsDefinitionandBackgroundofFoodSafetyGlobally,foodsafetyisamajorconcernduetotheincreasingincidenceoffoodborneillnessesandbreakthroughsChallengesincludetheglobalizationofthefoodsupply,whichcanleadtothespreadofpollutantsanddiseasesacrossbordersOtherchallengesincludetheemergenceofnewpathogensandtoxins,aswellasthedevelopmentofresistancetoantibioticsandothertreatmentsGlobalFoodSafetyStatusandChallengesFoodborneillnessescanhaveserieshealthsequences,includinghospitalityanddeathAdditionally,foodborneillnessescanhavelongtermhealtheffects,suchaschronicdiseasesanddevelopmentalproblemsTheimpactoffoodsafetyonhumanhealthalsoincludestheeconomiccostsassociatedwithtreatingfoodborneillnessandthelossofproductivityduetoillnessTheimpactoffoodsafetyonhumanhealthGovernmentsandinternationalorganizationsaroundtheworldareincreasinglyprioritizingfoodsafetyAdditionally,theyareinvestinginresearchanddevelopmenttoimprovefoodsafetypracticesandtechnologiesCollaborationandcooperationbetweencountriesandorganizationsarealsoessentialtoaddressglobalfoodsafetychallengeseffectivelyTheyaredevelopingandimplementingfoodsafetyregulationsandstandardstoprotectconsumersandensuretheintegrityofthefoodsupplyThelevelofattentionfromgovernmentsandinternationalorganizationsofdifferentcountries02AnalysisoftypesandsourcesoffoodpollutionMicrobialcontradiction01Causedbybacteria,viruses,fungi,andtheirtoxins,whichcanleadtofoodborneillnessesParasiticcontradiction02Parasitiesandtheireggscancontainfood,causingparasiticinfectionsinhumansBiologicaltoxins03Naturallyoccurringtoxinsproducedbyceramicmicroorganisms,plants,oranimalscancontainfoodandposeahealthriskBiologicalpoolingImproveuseofpestscanleadtotheiraccumulationinfood,posingarisktohumanhealthPesticideresiduesImproveuseofveterinarydrugsinanimalhusbandrycanresultindrugresiduesinanimalderivedfoodsVeterinarydrugresiduesIndustrialwasteandemissionscancontaintheenvironmentandfoodchain,leadingtochemicalpollutionoffoodIndustrialpollutantsChemicalpoolingForeignobjectsUnintentionalintegrationofforeignobjectssuchasglass,metalfragments,orplasticpiecesintofoodcanposeaphysicalhazardRadiationcoordinationRadioactivesubstancescancoordinatefoodthroughenvironmentalpollution,posingaradiationhazardTemperatureuseImprovetemperaturecontrolduringfoodstorageandtransportationcanleadtothegrowthofmicroorganismsandtheformationofhazardoussubstancesPhysicalpoolingTraceabilitysystemsEstablishingtraceabilitysystemsforfoodproduction,processing,anddistributioncanhelpidentifythesourcesofpollutionandtakeappropriatemeasuresGoodagriculturalpracticesAdoptinggoodagriculturalpracticessuchasproperfertilizationandpestusecanreducechemicalpollutioninfoodFoodsafetyregulationsImplementingstrictfoodsafetyregulationsandstandardscanensurethesafetyandqualityoffoodproductsTraceabilityofpollutionsourcesandpreventionandcontrolmeasuresTraceabilityofpollutionsourcesandpreventionandcontrolmeasuresConsumereducationEducatingconsumersaboutfoodsafetyandhygienepracticescanhelpreducetheriskoffoodborneillnesses03SpecificationandregulatoryrequirementsfortheuseoffoodadditivesABCDReservationsPreventfoodspoilageandextendshelflifebyinhibitingthegrowthofmicroorganismsColorantsAddcolortofoodtomakeitmorevisuallyappealing,includingnaturalandsyntheticcolorsAntioxidantsPreventordelaytheoxidationoffood,maintainingitsfreshnessandnutritionalvalueFlavorenhancersEnhancetheflavoroffoodandimproveitspalatability,suchasMSG(monosodiumglutamate)IntroductiontoTypesandFunctionsofFoodAdditivesDifferentcountriesandregionshavetheirownregulatorystandardsforfoodadditives,whichmayvaryintypes,usagelimits,andlabelingrequirementsDomesticstandardsinChinaareformulatedbasedonnationalconditionsandactualneeds,takingintoaccountthesafetyandhealthofthepopulationInternationalorganizationssuchastheFAO/WHOhaveestablishedinternationalstandardsandguidelinesforfoodadditives,whicharewidelyusedforreferencebycountriesaroundtheworldComparisonofdomesticandforeignstandardsfortheuseofadditives010203HealthrisksExcessiveorappropriateuseofadditivesmayposehealthriskstoconsumers,suchasallergys,digestivesystemdisorders,andevencardiogenicityImpactonfoodqualityImproveuseofadditivesmayaffectthesensoryqualityoffood,suchascolor,flavor,andtexturechangesDamagetotheimageofthefoodindustryThemisuseofadditivesmaydamagethereputationandcompetitivenessofthefoodindustry,affectingconsumerconfidenceandmarketstabilityRiskanalysisofadditivesexceedingstandardsormisuseEstablishandimproverelevantlawsandregulationsFormulateandreviselawsandregulationsonfoodadditivestoensurethattheymeettheneedsofsafetysupervisionandscientificdevelopmentStrengtheningsupervisionandinspectionCarryoutregularandirregularinspectionsontheproduction,sale,anduseoffoodadditivestoensurecompliancewithlawsandregulationsPromotepublicawarenessandeducationStrengtheningthenpublicawarenessandeducationonfoodsafetyknowledgetoimprovepublicawarenessandabilitytoidentifyunsafefoodResponsibilitiesandMeasuresofGovernmentRegulatoryDepartmentsEncouragesocialsupervisionEncourageconsumers,industryassociations,andthemediatoparticipateinthesupervisionoffoodadditivestoformajointforceforfoodsafetysupervisionResponsibilitiesandMeasuresofGovernmentRegulatoryDepartments04KeypointsofhydrogenecontrolduringfoodprocessingProcedurerawmaterialsfromqualifiedsupplierswithgoodreputationandqualityguaranteeInspectandverifythequalityofrawmaterials,includingcheckingforsignsofcontaminationorspillageStorerawmaterialsindesignedareaswithappropriatetemperatureandhumiditycontrolstopreventmicrobialgrowthHygienemeasuresforrawmaterialprocurementMaintaincleanlinessandhygieneofproductionworkshops,includingregularcleaningandaffectingequipmentandsurfacesControlpestsandVermintopreventcontaminationoffoodproductsMonitorandcontrolthetemperature,humidity,andairflowinproductionareastoensureoptimalconditionsforfoodsafetyRequirementsforEnvironmentalHygieneManagementinProductionWorkshopsTrainemployeesonpersonalhygienepractices,includinghandlingtechniquesandtheimportanceofwearingcleanuniformsandprotectivegearEstablishoperatingstandardsforpersonalhygiene,suchaspromotingemployeesfromhandlingfoodiftheyareillorhaveopenweeksEncourageemployeestoreportanyhydrogeneissuesorconcernstheymayhavetomanageforpromptresolutionEmployeepersonalhygienetrainingandoperatingstandardsMaintainappropriatetemperaturecontrolsduringstorageandtransportationtopreservethequalityandsafetyoftheproductsUsecleanandsanitizedvehiclesandcontainersfortransportation,andensurethattheyareproperlysealedtopreventcontaminationStorefinishedproductsinclean,dry,andwellventilatedareastopreventmoldgrowthandspillageHygienecontrolduringstorageandtransportationoffinishedproducts05HowconsumersensurefoodsafetyintheirdailylivesNotesandtipsforpurchasingsharingMakesurethepackagingisaccurateandfreefromdamageorsampling,asthiscanindicatepossiblecontaminationorspillageInspectthepackagingLookfortheincominglist,nutritionfacts,andexpirationdatetoensurethattheproductissafeandsuitableforconsumptionCheckthelabelPurchasefoodfromtrustedsourcesthathaveahistoryofimprovingsafetyandhighqualityproductsChoosereproduciblebrandsandsuppliersWashhandsthroughAlwayswashyourhandsbeforehandlingfoodandafterusingthetoilettopreventthespreadofbacteriaSeparaterawandcookedfoodsUseseparatecuttingboards,utensils,andplatesforrawandcookedfoodstoavoidcrosscontaminationStorefoodpropertyRefrigerateorfreeavailablefoodspromptandstorethemattherecommendedtemperatures