食品安全復(fù)習(xí)資料(英語(yǔ))

英語(yǔ)部分1、TellthedifferencesbetweentheTraditionalapproachandHACCPforensuringsafefood.Traditionally,industryandregulatorshavedependedonspot-checksofmanufacturingconditionsandrandomsamplingoffinalproductstoensuresafefood.HACCP:focusesonidentifyingandpreventinghazardsfromcontaminatingfood,acontrolapproachoffoodqualityfromfarmtotable.2.ThemainfactorsforoutbreakoffoodbroneillnessinUSbetween1970to1980.(1)Impropercooling(2)Lapseof12ormorehoursbetweenpreparationandeating(3)Contaminationbyhandlers(4)Rawingredientsaddedwithoutsubsequentheating/cooking3.TellmaincontentsofHACCPprinciples（1）Analyzehazards.Potentialhazardsfromfarmtotable,thehazardscouldbebiological,suchasamicrobe;chemical,orphysicalitems.（2）Identifycriticalcontrolpoints.Thesearepointsinafood'sprocessfromitsrawstatethroughprocessingandshippingtoconsumptionbytheconsumeratwhichthepotentialhazardcanbecontrolledoreliminated.Examplesarecooking,cooling,packaging,andmetaldetection.（3）Establishpreventivemeasureswithcriticallimitsforeachcontrolpoint.Thepreventivemeasuresrequiredtoensuretheeliminationofanyharmfulmicrobes.Foracookedfood,forexample,thismightincludesettingtheminimumcookingtemperatureandtime.（4）Establishprocedurestomonitorthecriticalcontrolpoints.Suchproceduresmightincludedetermininghowandbywhompreventivemeasures(cookingtimeandtemperature)shouldbemonitored.（5）EstablishcorrectiveactionsEstablishcorrectiveactionstobetakenwhenmonitoringshowsthatacriticallimithasnotbeenmet--forexample,reprocessingordisposingoffoodiftheminimumcookingtemperatureisnotmet.（6）Establishprocedurestoverifythatthesystemisworkingproperlyforexample,testingtime-and-temperaturerecordingdevicestoverifythatacookingunitisworkingproperly.（7）EstablisheffectiverecordkeepingtodocumenttheHACCPsystem.Thiswouldincluderecordsofhazardsandtheircontrolmethods,themonitoringofsafetyrequirementsandactiontakentocorrectpotentialproblems.Eachoftheseprinciplesmustbebackedbysoundscientificknowledge:forexample,publishedmicrobiologicalstudiesontimeandtemperaturefactorsforcontrollingfoodbornepathogens.4.TellthetwoofCCPandnormalmeasuresinfoodprocessCCP1:toensurecontrolofahazardHeatprocessstepsCCP2:tominimizeahazardFreezingandtimetofreezingbeforepathogenscanmultiplyEmployeehygieneThemaintenanceofpHofafoodproductatalevelthatpreventsgrowthofpathogens5.TellthesomelimitationsofHACCP（1）Educationofnonprofessionalfoodhandlers,housewives(inthefoodserviceandinhomes)（2）theacceptofpublic(processors,inspectors,housewives,servicehandlers)（3）ThedifferentunderstandingandproceduresforsettingupCCPsormonitoringsuchstepsGivingafalseassurancetoconsumers6.TheApplicationoftheprinciplesofHACCP（1）AssembleHACCPteam（2）Describeproducts（3）Identifyintenduse（4）Constructflowdiagram:（bytheHACCPteam）（5）onsiteverificationofflowdiagram（6）listallhazardsassociatedwitheachstepandlistallpreventivemeasurestocontrolhazards(principle1)（7）ApplyHACCPdecisiontreetoeachstep(principle2)（8）EstablishtargetlevelsandtolerancesforeachCCP(principle3)（9）EstablishamonitoringSystemforeachCCP(principle4)（10）EstablishCorrectiveActions(principle5)（11）Verification(principle6)（12）EstablishRecordKeepingandDocuments(principle7)7.Thepersonnelsanitarypracticesincluding(A)Diseasecontrol:medicalexam.,noillness,openlesion,boils,sores,infectedwounds,abnormalcontamination;(B)Cleanliness:wearingoutergarmentsuitabletotheoperation;maintainingadequatepersonalcleanliness;washinghandsthoroughly;removingallunsecuredjewelry;intact,clean,sanitarygloveswithimpermeablematerials;hairnets,headbands,caps,beardcovers,hairrestraints;storingclothing,otherpersonnelbelongingproperly;properlyconfiningtheeatingfoods,chewinggum,drinkbeverage,orusingtobacco;precautionofmicroorganismsorforeignsubstances(perspiration,hair,cosmetics,tobacco,chemicalsandskinmedicines.(C)EducationandtrainingforresponsiblepersonnelEducationandtrainingforresponsiblepersonnelforidentifyingsanitationfailureandfoodcontamination(backgroundofeducationorexperienceoraboth);(D)Supervisionbycompetentsupervisorypersonnel.8.RequirementsofGoodManufacturingPracticesforgroundsinFoodplantGrounds:protectingagainstthecontaminationoffoodsproperlystoringequipments,removinglitterandwaste,cuttingweedandgrasswithintheimmediatevicinityoftheplantbuildingorstructures(notconstituteattractant,breedingplace,orharborageforpests);maintainingtheRoads,yards,andparklotscleanly;(3)adequatedrainingareas;(4)wastetreatmentanddisposal;9.RequirementsofGoodManufacturingPracticesforPlantconstructionanddesignsufficientspacesforplacementofequipmentandstoragematerials;properprecautionforfoodsafetycontrol,operatingpractices,oreffectivedesign(location,time,partition,airflow,enclosedsystem)properprecautionofoutdoorbulkfermentationvessels(protectivecoverings,overandaroundcontrol,checkingonaregularbasisforpestsandpestinfestation);constructionoffloors,walls,ceilingsbeadequatecleanandkeptcleanandkeptingoodmannerthatprotectsagainstcontamination.GoodmanufacturerequirementforManufacturingoperation17.GMPrequirementforfoodholdingandtreatmentsinManufacturingoperation.(1)Equipmentandutensilsandcontainerbecleaningandsanitizing.(2)Manufacturing,packagingandstoringinconditionandcontrolforminimizingthepotentialforgrowthofmicroorganismsorforcontaminationoffood.Carefulmonitoringthephysicalfactors(time,temperature,humidity,Aw,pH,pressure,flowrate)andmanufacturingoperations(freezing,dehydration,heatprocessing,acidification,andrefrigeration)forensuringnodecompositionorcontaminationoffood.(3)Holdingfoodthatcouldnotsupportgrowthofundesirablemicroorganismsrefrigeratedfoodat45OF(7.2OC)orbelow;frozenfoodinfrozenstate;hotfoodat140OF(60OC);Heattreatingofcannedacidoracidifiedfoodstodestroymesophilicmicroorganisms;(4)AdequateMeasures(sterilizing,irradiating,pasteurizing,freezing,refrigerating,controllingpHorAw)todestroyorpreventthegrowthofundesirablemicroorganisms.(5)Work-in-processprotectingcontamination;(6)Protectingfinishedfoodfromcontaminationbyrawmaterials,otheringredients,orrefuse(bothbenotsimultaneouslyhandled);(7)Equipment,container,andutensilsduringinmannerforprotectingagainstcontamination;(8)Effectivemeasures(sieves,traps,magnets,electricmetaldetectorset.al)forinclusionofmetalorotherextraneousmaterials;(9)Carefuldisposal,reconditioningorreprocessingofadulteratedfoods,rawmaterialsandotheringredients;(10)Mechanicalmanufacturingsteps(washing,peeling,trimming,cutting,sorting,andinspecting,mashing,dewatering,cooling,shredding,extruding,drying,whipping,defatting,andforming)beperformedforprotectingfoodagainstcontaminationbydripping,draining,ordraining;(11)Heatingthefoodtotherequiredtemperatureandholdingtimeonheatblanchingforminimizingthermophilicgrowthandcontamination;18.GMPrequirementforhighmoisturefoodinManufacturingoperation.(12)Batter,breading,sauces,gravies,dressingandothersimilarpreparation(12-1)ingredientsfreeofcontamination;(12-2)adequateheatprocess;(12-3)adequatetimeandtemperaturecontrol;(12-4)adequatephysicalprotectionofcomponentsbydripping,draining,ordraining;(12-5)adequatecoolingtemperature;(12-6)disposingofbattersatappropriateintervals;19.GMPrequirementforposttreatments(filling,assembling,packaging)infoodmanufacturingoperation.(1)Filling,assembling,packaging,andotherpreparation:(2)IdentifiedandcontrolledCCPforQualitycontroloperation;(3)Cleanandsanitaryfood-contactsurfaceandfoodcontainers;(4)Safeandsuitablematerialsoffoodcontainersandfoodpackaging;(5)Physicalprotectionfromcontamination(particularairbornecontamination);(6)Sanitaryholdingprocedures.20.GMPrequirementforlowmoisturefoodinManufacturingoperation.(1)ControlAwofdriedfoods(drymixes,nuts,intermediatemoisturefood,dehydratedfood)(2)monitoringtheAwoffood;(3)ControllingThesolublesolids-waterratioinfinishedfood;(4)avoidingmoisturepickup;(amoisturebarrier).21.GMPrequirementforacidifiedfoodinManufacturingoperation.(1)ApHof6.4orbelowforacidoracidifiedfoodforpreventingundesirablemicroorganisms(2)MonitoringpH;(3)Controllingamountofacidandacidifiedfoodaddedtolow-acidfood.(22)Naturalandunavoidabledefects:FDAMaximumlevelofdefectsforrecommendedregulatoryaction;necessaryandfeasibledefectactionlevelbechangeableuponmewtechnologyandavailabilityofnewinformation;noexcusesofviolationoftherequirementforsanitaryconditionsandrequirementforcurrentgoodmanufacturingpractices.nomixingofafoodcontainingpermitdefectlevelwithanotherlotoffood.(e)uponrequestofCFSANandFDA.23.Whataretheprimarysourcesofmicroorganismsfoundinfoods?SoilandWater;2.Plantsandplantsproducts;3．FoodUtensils(食品器具、用具);4.IntestinalTractofHumanandAnimals(GastrointenalTract);5．Foodhandles食品\烹調(diào)生產(chǎn)者;6.Animalfeeds(動(dòng)物飼料);7.AnimalHides(動(dòng)物皮);８.Airanddust.24.TransmissiontractsofbacteriainSoilandWatersoilorganismsatmosphere(air)waterbodieswindrainsoilorganisms(rainwater)waterbodiesflowAquaticorganismsatmosphere(air)soilCloudrainfallSomeaquaticorganisms(Alteromonasspp.交替單胞菌)aremarinewater(salinity)requiredandnotpersistinsoils.25．What’stheconcernsforFoodhandlesinfoodprocessingstep(1)Poorpersonalhygienicpracticesuncleanofhands,garments,hair(contaminationbysoils,waters,dust,otherenvironmentalsources)contaminationbynasalcavities,mouth,skin,GastrointenalTractohhuman(2)Unhealthyemployee(3)Employee’seducation:Employee’sunderstandingoffoodsafetyfactors26.What’sthepollutionsourcesofmilkbyAnimalHides(動(dòng)物皮)Milkcow(奶牛)---rawmilk---thetypesoforganismsfoundintherawmilkcanbeareflectionofthefloraoftheudder---improperproceduresOrganismsintheudderandhides---contaminatethegeneralenvironment,milkcontainers,andthehandsofthehandler27.Requirementsforholdingfoodthatcouldnotsupportgrowthofundesirablemicroorganismsrefrigeratedfoodat45OF(7.2OC)orbelow;frozenfoodinfrozenstate;hotfoodat140OF(60OC);Heattreatingofcannedacidoracidifiedfoodstodestroymesophilicmicroorganisms;28.Factorsforminimizingthepotentialforgrowthofmicroorganismsorforcontaminationoffoodinmanufacturing,packagingandstoringsteps(24-1)Carefulmonitoringthephysicalfactors(time,temperature,humidity,Aw,pH,pressure,flowrate)(24-2)Carefulmonitoringthemanufacturingoperations(freezing,dehydration,heatprocessing,acidification,andrefrigeration)forensuringnodecompositionorcontaminationoffood.29.HowtoControlAwofdriedfoods(26-1)monitoringtheAwoffood;(26-2)ControllingThesolublesolids-waterratioinfinishedfood;(26-3)avoidingmoisturepickup;(amoisturebarrier).30.HazardsAnalysisshouldbemadeinfoodprocessingfrom:1.microbiologicalhazards(salmonella,S.aureus),2.chemicalhazards(e.g.aflatoxin,antibioticorpesticideresidues),3.physicalhazard(stone,glass,metal)4.potablewater(tapwater)informulating,orhandlingthefood5.Physicalcharacteristicsandcomposition(e.g.,pH,typeofacidulents,fermentablecarbohydrate,wateractivity,preservatives);6:ProceduresforProcessing(6.a).ControlledStepsfordestroypathogenicbothvegetativecellsandspores(heating,pasteurizationet.al)(6.b).Recontaminationoftheproducts(crosscontamination,poorperson’shygienicpracticeset.al)31.FacilityDesignofGMPshouldbeconcernedabout:1.Layoutofthefacility:separatethereadytoeat(end)productsfromrawmaterials.2.Positiveairpressureforpackagearea.3.Trafficpatternforpeopleandmovingequipmentstosignificantresourcesofcontamination?32.EquipmentDesignofGMPshouldbeconcernedabout:Timeandtemperaturecontrol,necessary?Propersize?Sufficientforcontrollingtoleranceinvariousperformances?Reliable（可靠的）orpronetofrequentbreakdowns(傾向經(jīng)常出毛病)?Easyforcleanandsanitized?Possibleforproducingcontaminationwithhazardsubstances(e.g.glass)?Safetydevices:metaldetector,magnet,filters,screen,thermometer,deboners,dud(破布)detectors33.PackageofGMPshouldbeconcernedabout:1.Methodofpackage:multiplyofmicrobialpathogens/formationoftoxins?2.Labeled:“keeprefrigerated”ifisnecessary?3.Instructionforsafehandling/preparation4.Packagematerialsforresistanceoftheentranceofmicrobialcontamination?5.Tamperevidentpackagefeature（所裝料特性標(biāo)志：防雨、防鉤、防潮等）6.Legibleandaccuratecode7.Properlabel34.IntendedConsumerforfoodsafety1.Generalpublic?2.Populationwithincreasedsusceptibility(敏感性)toillness(e.g.infants,theaged,theinfirmed,immunocompromisedindividuals)35.EnvironmentalNeedsofBacteriaTemperatureandTimepH(AcidityWaterAir36.Intrinsicparametersoffoodsthataffectmicrobialgrowth1.pH2.Moisturecontents3.Oxidation---reductionpotential(Eh)4.Nutrientcontent5.Antimicrobialconstituents6.Biologicalstructures37.Extrinsicparameters1.Temperatureofstorage2.Relativehumidityofenvironment3.Presenceandconcentrationofgasesintheenvironment.38.Dryingmethods:Sundrying:fruitsuchasgrapes,prunes（李子）,apricots（杏仁）,figs（無(wú)花果）===needsalargeofspaceforalargeofquantiesofproducts.Commercialmethods:spray,drum,evaporation,freeze-drying.39.WaterActivity(aw)intheenvironment:Aw=p/p0p:vaporpressureofpuresolutionp0:vaporpressureofpuresolvent(usuallywater)R.H.(relativehumidity)=100xawaw指相同溫度下，食品的水蒸汽壓P和純水的蒸汽壓P0之比。0<aw<140.三種能降低水分活度的方法Removingwater(drying)除去水分（烘干）Decreasingavailabilityofwaterbycrystalization(freezing)通過(guò)結(jié)晶（冷凍）減少有效水分Decreasingavailabilitybybindingwaterwithwaterbindingagentse.g.salt,sugar利用鹽、糖這些親水試劑與水分子的結(jié)合減少有效水分41.NutrientContent1.Water;2.Sourceofenergy;3Sourceofnitrogen;4Vitaminsandrelatedgrowthfactors;5Minerals42.AntimicrobialConstituentsSpices:essentialoil丁香：丁子香酚（eugenolincloves）大蒜：蒜素(alliciningarlic)肉桂：丁子香酚和肉桂醛(eugenolandcinnamicaldehydeincinnamon)芥菜：芥子油（異硫氰酸丙酯）(aalyylisothicyanateinmustard)藿香：藿香草酚和丁子香酚(thymolandeugenolinsage)牛乳：乳鐵蛋白，共凝集素，乳過(guò)氫化酶系統(tǒng)(lactoferrin,conglutininandthelactoperoxidase,)，鮮乳中含有旋轉(zhuǎn)病毒的擬制劑，乳酪蛋白caseinaswellassomefreefattyacids雞蛋；溶菌素（溶菌素+伴清蛋白）lysozymealongwithconalbumin水果、蔬菜、茶、糖蜜molasses、其他植物：羥基肉桂酸的衍生物hydroxycinnamicacidderivative（P—香豆酸、阿魏酸、咖啡酸、綠原酸;P---counmaric,ferulic,caffeic,andchlorogenicacids））十字花科（大白菜、抱子甘藍(lán)、莖椰菜等）的植物細(xì)胞中含有硫代葡萄糖苷，在植物的創(chuàng)傷和機(jī)械損傷處硫代葡萄糖苷能夠產(chǎn)生異硫氰酸鹽。乳過(guò)氫化酶系統(tǒng)：牛乳中天然擬制系統(tǒng)。有乳過(guò)氫化酶、硫氰酸、過(guò)氧化氫43.ThreegroupsbasedontheirtemperaturerequirementsforgrowthPsychrotrophs嗜冷微生物:growwellatorunder7OC,optimum20—30OCAlcaligenes產(chǎn)堿桿菌屬,Shewanella希瓦氏菌,Brochothrix索絲菌,Corynebacterium梭狀芽孢桿菌屬,Flavobacterium黃桿菌屬,Lactobacillus乳桿菌屬,Micrococcus微球菌屬Pseudomonas假單孢菌屬,Psychrobacter嗜冷桿菌屬,Enterococcus糞鏈球菌,andothers等MostcommonPsychrotrophsonfoods:Pseudomonas嗜冷桿菌屬andEnterococcus糞鏈球菌,Psychrotrophs嗜冷微生物:growwellatrefrigeratortemperaturesandcausespoilageofmeats,fish,poultry,eggs,andotherfoods.Mesophiles嗜溫微生物:growwellbetween20—45OC,optimum30—40OCmaybefoundinrefrigeratortemperaturesifotherconditionsaresuitable.thermophiles嗜熱微生物:growwellabove45OC,optimum55—65OCBacillus芽孢桿菌屬，Clostridium梭狀芽孢桿菌屬，(onlyafewspeciesofthesegemeraarethermophiles,importantforthecanningindustry)Moldsabletogrowoverwiderrangeoftemperatures,(alsooverawiderrangeofpH,osmoticpressureandnutrientcontents)YeastgrowoverPsychrotrophicandMesophilictemperaturerangesbutnotwithinthethermophilicrange.中文部分1.我國(guó)食品安全的管理目標(biāo)總目標(biāo)：控制食品污染，減少食源性疾病，保障消費(fèi)者健康，促進(jìn)經(jīng)濟(jì)發(fā)展。2.食品安全的概念食品（食物）的種植、養(yǎng)殖、加工、包裝、貯藏、運(yùn)輸、銷售、消費(fèi)等活動(dòng)符合國(guó)家強(qiáng)制標(biāo)準(zhǔn)和要求，不存在可能損害或威脅人體健康的有毒有害物質(zhì)以導(dǎo)致消費(fèi)者病亡或者危及消費(fèi)者及其后代的隱患。該概念表明，食品安全既包括生產(chǎn)安全，也包括經(jīng)營(yíng)安全；既包括結(jié)果安全，也包括過(guò)程安全；既包括現(xiàn)實(shí)安全，也包括未來(lái)安全。3.目前食品安全隱患主要包括以下幾個(gè)方面：種植和養(yǎng)殖過(guò)程中的污染：濫用農(nóng)藥、催熟劑、飼料添加劑等。不適當(dāng)?shù)奶砑酉阄秳?、防腐劑。保脆劑、發(fā)色劑、護(hù)色劑等，造成對(duì)食品污染。非食品包裝材料和包裝容器對(duì)食品的污染。食品流通體系造成的微生物污染等。4、食品安全是相對(duì)的，有條件的食品安全程度通常以不得檢出或檢出量不超過(guò)某一有害物質(zhì)的閾值（標(biāo)準(zhǔn)值）作為評(píng)定標(biāo)準(zhǔn)。食品的安全性是有條件的，即在合理的食用方式和正常的食用量下。食品安全也隨科學(xué)技術(shù)發(fā)展,如檢測(cè)技術(shù)的革新，臨床毒理、毒性研究的深入和生產(chǎn)技術(shù)、設(shè)備水平的提高而完善和強(qiáng)化。5提高食品安全性的技術(shù)（一）、加熱處理（二）、冷凍（三）、輻照（四）化學(xué)消毒（五）高壓技術(shù)6.控制污染的技術(shù):（一）、溫度（冷持、熱持）（二）、pH（酸化、發(fā)酵）（三）、水分活度（鹽腌、糖漬、干燥、冷凍）（四）、防腐劑（殺菌素、亞硝酸鹽）7影響食品安全的食品因素：1、溫度2、水分活度3、pH4、氧氣8.Pasteurizationschemes

1巴氏殺菌法Lowtemperature:63℃低溫巴氏殺菌：63℃Hightemperature:72℃高溫巴氏殺菌：72℃Ultra-hightemperature:135℃超高溫巴氏殺菌：135℃9.LactaseDeficiency

乳糖酶缺乏綜合征Definition定義：Lackoftheenzymethatcleavesmilksugar,lactose,givesrisetoadversereactionswhenlactoseisconsumed.當(dāng)攝入乳糖時(shí)，由于體內(nèi)缺乏一種能將牛奶糖質(zhì)----乳糖水解的酶，從而產(chǎn)生不良反應(yīng)19.乳糖酶缺乏綜合征Classification分類：1）congenitallactasedeficiency先天性乳糖酶缺乏綜合征2）primarylactasedeficiency初級(jí)的乳糖酶缺乏綜合征3）secondarylactasedeficiency二級(jí)乳糖酶缺乏綜合征congenitallactasedeficiency先天性乳糖酶缺乏綜合征lactaseisnotpresentandsymptomswillappearwhenthepatientisbreast-fed.人體內(nèi)不存在乳糖酶，當(dāng)進(jìn)行人乳哺育時(shí)會(huì)出現(xiàn)綜合征Thecongenitalformisveryrare這種癥狀極少見(jiàn)primarylactasedeficiency初級(jí)的乳糖酶缺乏綜合征seeninmostoftheworld'spopulationwheretheproductionoflactasedecreasesordisappearsfromtheageof2totheteenageyears在2-10歲時(shí)，乳糖酶分泌下降或消失secondarylactasedeficiency二級(jí)乳糖酶缺乏綜合征aconsequenceofpathologicalchangesinthegutmucosa,asseeninceliacdiseaseorinflammations.乳糜瀉或炎癥引起內(nèi)臟黏膜病變的結(jié)果10.Thesymptoms乳糖酶缺乏綜合征癥狀和Control控制措施Diarrhea腹瀉gasproduction產(chǎn)氣Colic絞痛avoidallproductscontainingevensmallamountsoflactose避免食用任何含乳糖的食品11.FOODALLERGENSDefinition定義Allergensareantigensthatgiverisetoallergy.過(guò)敏原是能引起敏感的抗原12.Whereisfoodallergensfrom？Pollen花粉Mammals哺乳動(dòng)物mites螨otherinsects其他昆蟲(chóng)foods食品13.某種食品過(guò)敏原是否會(huì)在消費(fèi)者中引起明顯的問(wèn)題取決于以下幾個(gè)方面：（a）thepotencyoftheallergen

過(guò)敏原的效能somearemuchmorefrequentsensitizerslhanothers有些抗體比其他抗體造成敏感癥的次數(shù)更多β-lactoglobulininmilkorovomucoidfromeggwhite如：牛奶中的β-乳球蛋白或雞蛋蛋白中的卵類粘蛋白（b）thephysiochemicalproperties

物化性質(zhì)：1）Thechemicalstructure,i.e.,theaminoacidsequence,andthetertiarystructure化學(xué)結(jié)構(gòu)如氨基酸序列，蛋白質(zhì)三級(jí)結(jié)構(gòu)2）heatstability熱穩(wěn)定性3）digestibility可消化性4）Structuralrelationshipwithepitopesfromnonfoodallergens非食品過(guò)敏原與抗原決定族之間的結(jié)構(gòu)關(guān)系（c）thefrequencyofexposure

暴露的頻率：InEuropeallergytoriceandbuckwheatisuncommon.在歐洲，稻米和蕎麥一般不引起敏感癥InJapanriceandbuckwheatarecommonfoodallergens在日本，稻米和蕎麥通常是食品過(guò)敏原。(d)therouteofexposure

暴露途徑1）aero-allergens：grasses,pollenoftreesandherbs，housedustmites，ocatdander飛散過(guò)敏原：草、樹(shù)或藥草的花粉、屋塵螨、貓毛發(fā)皮屑2）workenvironment：baker工作環(huán)境：面包工人3）viatheskin：Naturalrubber(latex)通過(guò)皮膚：天然橡膠（e）cross-reactionstoaero-allergens

飛散過(guò)敏原的交叉反應(yīng)1)localspeciesofgrass,trees,andherbsandpollution當(dāng)?shù)厣L(zhǎng)的草、樹(shù)以及藥草種類e.g.,Allergytohazelnutsiscommoninareaswithmanybirchtrees,wherebirchpollenhayleverisfrequent榛實(shí)敏感癥一般發(fā)生在有許多樺樹(shù)的地區(qū)，在這些地區(qū)經(jīng)常發(fā)生樺樹(shù)花粉熱2)airpollution空氣污染(f)theageatwhichtheallergenisintroduced

受過(guò)敏原入侵的個(gè)體年齡Inearlyinfancyanincreaseduptakeofantigentakesplaceatatimewhenthegut-associatedlymphoidtissueisstillincompletelydeveloped在幼年早期，在與消化道相關(guān)淋巴組織還沒(méi)有發(fā)育好的時(shí)候，抗原的攝入量相對(duì)較高。14.GMP-是宏觀的，管理層面的，主要含蓋七個(gè)層面的企業(yè)控制概述：1.

原材料采購(gòu)、運(yùn)輸?shù)男l(wèi)生管理要求；2.

工廠設(shè)計(jì)與設(shè)施的衛(wèi)生要求；3.

環(huán)境衛(wèi)生要求；4.

生產(chǎn)加工過(guò)程的衛(wèi)生要求；5.

檢驗(yàn)及檢驗(yàn)人員的管理；6.

包裝、貯存、運(yùn)輸?shù)男l(wèi)生要求；7.個(gè)人健康與衛(wèi)生要求。15.衛(wèi)生標(biāo)準(zhǔn)操作程序

（SanitationStandardOperationProcedures)SSOP是具體的，操作層面的，圍繞以下8個(gè)方面的、詳盡的衛(wèi)生控制要求：1.

與食品直接或間接接觸的水或冰的安全；2.

與食品接觸表面之設(shè)備、工服、手套等的清潔；3.

防止發(fā)生交叉污染；4.

手的清潔、廁所設(shè)施清潔與維護(hù)；5.

防止食品被污染物污染；6.

有毒化學(xué)物質(zhì)的管理；7.

雇員的健康與衛(wèi)生控制；8.

蟲(chóng)害的防治。16.Haccp是具體的，針對(duì)過(guò)程中重要控制點(diǎn)的，細(xì)致的、技術(shù)層面的控制方案：即對(duì)從原料采購(gòu)、運(yùn)輸、倉(cāng)儲(chǔ)、生產(chǎn)加工乃至成品包裝、貯存、運(yùn)輸?shù)娜^(guò)程進(jìn)行危害的分析，找出關(guān)鍵控制點(diǎn)，針對(duì)其制訂監(jiān)控計(jì)劃，并加以控制。17.Haccp的管理保證包括：1.人員培訓(xùn)計(jì)劃2.維修和保養(yǎng)計(jì)劃3產(chǎn)品投訴或不合格品控制計(jì)劃4產(chǎn)品標(biāo)識(shí)與代碼計(jì)劃5.產(chǎn)品回收計(jì)劃18.衛(wèi)生標(biāo)準(zhǔn)操作程序（SanitationStandardOperationProcedures，簡(jiǎn)稱SSOP）：是食品加工企業(yè)為了保證達(dá)到GMP所規(guī)定的要求，確保加工過(guò)程中消除不良的因素，使其所加工的食品符合衛(wèi)生要求而制定的，指導(dǎo)食品生產(chǎn)加工過(guò)程中如何實(shí)施清洗、消毒和衛(wèi)生保持的作業(yè)指導(dǎo)文件。SSOP是食品生產(chǎn)和加工企業(yè)建立和實(shí)施HACCP計(jì)劃的重要的前提條件。19.傳統(tǒng)檢驗(yàn)方法與HACCP危害分析及關(guān)鍵控制點(diǎn)方法區(qū)別 Reactive,actionafterthingshavehappened.事情發(fā)生了才行動(dòng)-反應(yīng)型Havesamplingrisk同時(shí)具有抽樣風(fēng)險(xiǎn)性HACCP危害分析及關(guān)鍵控制點(diǎn)方法 Preventive,actionbeforethingshappen.事情發(fā)生前預(yù)先行動(dòng)-預(yù)防型20.DefinitionofaHazard:危害的定義Abiological,chemicalorphysicalpropertythatmaycausethefoodtobeunsafeforconsumption會(huì)使食品消費(fèi)不安全的生物、化學(xué)或物理狀況危害的定義：食品中產(chǎn)生的潛在的有健康危害的生物、化學(xué)或物理因子或狀態(tài)。危害這個(gè)術(shù)語(yǔ)，當(dāng)與HACCP相關(guān)時(shí)，僅限于安全方面。危害的分類：生物性危害、化學(xué)性危害、物理性危害。顯著危害：是指有可能發(fā)生，以及（一旦發(fā)生）可能對(duì)消費(fèi)者產(chǎn)生一個(gè)不可接受的健康風(fēng)險(xiǎn)。危害分析：對(duì)加工過(guò)程中的每個(gè)步驟是否受到生物的、化學(xué)的或物理的危害所影響（及危害發(fā)生的可能性），以及影響這些步驟的危害是否屬于顯著危害（即危害的嚴(yán)重性）進(jìn)行分析的過(guò)程。21.食品中的生物性危害主要來(lái)源細(xì)菌性危害：沙門氏菌、葡萄球菌、肉毒梭狀芽孢桿菌、蠟狀芽孢桿菌、韋氏梭菌、志賀氏菌等。真菌性危害：真菌及其毒素和有毒蘑菇；病毒：甲型肝炎病毒、諾瓦克病毒等；寄生蟲(chóng)：原蟲(chóng)與蠕蟲(chóng)。綜合題一、食品安全體系中，ＨＡＣＣＰ，ＧＭＰ，ＩＳＯ，ＱＳ定義和相關(guān)作用。1，HACCP：危害分析與關(guān)鍵控制點(diǎn)，是貫穿于食品養(yǎng)殖、種植、生產(chǎn)、消費(fèi)（餐桌）全過(guò)程的食品安全控制；2，GMP;是涉及到人員衛(wèi)生、原料準(zhǔn)備、生產(chǎn)、庫(kù)存、運(yùn)輸、銷售過(guò)程的良好操作規(guī)范要求；3，ISO：是企業(yè)管理的一個(gè)國(guó)際規(guī)范要求，涉及到企業(yè)的組織結(jié)構(gòu)、生產(chǎn)管理程序、產(chǎn)品標(biāo)準(zhǔn)、銷售管理的國(guó)際統(tǒng)一實(shí)施的規(guī)范要求；4,QS：是我國(guó)實(shí)施的產(chǎn)品許可證制度，統(tǒng)一規(guī)范了食品生產(chǎn)、銷售的國(guó)家規(guī)范要求，目前已在全國(guó)各類食品生產(chǎn)、銷售企業(yè)實(shí)施；

總之，HACCP,GMP,ISO,QS是能從各個(gè)方面規(guī)范生產(chǎn)，銷售，消費(fèi)的食品安全生產(chǎn)規(guī)范。二、簡(jiǎn)敘ＨＡＣＣＰ，ＧＭＰ定義和在保障生產(chǎn)過(guò)程的食品安全作用。1、ＨＡＣＣＰ：從養(yǎng)殖、種植、原料、準(zhǔn)備、生產(chǎn)、倉(cāng)儲(chǔ)、配送、銷售到消費(fèi)（或從農(nóng)場(chǎng)到餐桌）全過(guò)程，從物理、化學(xué)、生物等方面進(jìn)行危害分析并控制危害產(chǎn)生，最大限度地保證食品安全。2、ＧＭＰ：食品生產(chǎn)的良好操作規(guī)范，包括人的健康和衛(wèi)生、食品生產(chǎn)的工廠設(shè)計(jì)建設(shè)，原料和預(yù)備、生產(chǎn)、衛(wèi)生、包裝、倉(cāng)儲(chǔ)、配送操作的良好操作規(guī)范。在保障生產(chǎn)過(guò)程的食品安全作用

HACCP：是以食品的原料，生產(chǎn),銷售，消費(fèi)全過(guò)程為研究對(duì)象，以物理的，化學(xué)的，生物的等方面進(jìn)行危害分析，并最大限度消除食品生產(chǎn)、銷售和消費(fèi)過(guò)程產(chǎn)生的危害，以保證食品涉及到的產(chǎn)生的危害能最大限度得到控制；GMP：從生產(chǎn)銷售方面保證食品安全生產(chǎn)的要求，涉及人員，工廠設(shè)計(jì)，構(gòu)造，食品的生產(chǎn)、倉(cāng)儲(chǔ)、配送、包裝、銷售過(guò)程