| 目前，食品专业在我国得到了快速的发展，尤其是加入WTO以后，发展速度更是迅猛。无论是食品的国际贸易还是食品专业技术的发展，都离不开国际交流，尤其是与发达国家的信息交流。本书介绍了食品安全质量管理和食品科学基础两个方面内容。内容具有较强的实用性和指导性，通过本书的学习，可以使学生掌握如何灵活应用与食品相关的词汇和用语，能够在食品听、说、读、写等方面有所提高，为以后的进一步的学习或就业打下良好的英语基础。 |
| Chapter 1 Food Safety and Management Unit 1 Overview of Food Safety 1.1 Definition of Food Safety 1.2 Hazards Associated with Foods 1.2.1 Biological Hazards 1.2.2 Chemical Hazards 1.2.3 Physical Hazards 1.3 History of Food Safety Unit 2 Issues in Food Safety 2.1 Acrylamide 2.2 Food Allergies 2.3 Genetically Modified Food 2.4 Mad Cow Disease 2.5 Food Irradiation 2.6 Pesticides Unit 3 GMP and SSOP 3.1 Good Manufacturing Practice 3.1.1 Personnel 3.1.2 Buildings and Facilities 3.1.3 Production and Process 3.2 Sanitation Standard Operating Procedures Unit 4 HACCP 4.1 Principles of the HACCP System 4.2 Exeucating a HACCP Plan Unit 5 Food Risk Analysis 5.1 Risk Analysis Process of Risk Analysis 5.2 Risk Assessment 5.3 Risk Management General Principles of Food Safety Risk Management 5.4 Risk Communication Unit 6 Food Quality 6.1 Definition Of Food Quality 6.2 Quality Attributes 6.3 Quality Factors in Foods 6.3.1 Appearance Factors 6.3.2 Textural Factors 6.3.3 Flavor Factors 6.3.4 Additional Quality Factors Unit 7 Food Quality Management 7.1 Functions of Quality Management 7.2 Principles of Quality Management 7.3 Quality Design 7.4 Quality Control 7.5 Quality Assurance 7.6 Quality Improvement Unit 8 Quality Control Tools 8.1 Check Sheet 8.2 Flow Chart 8.3 Cause and Effect Diagram 8.4 Control Chart 8.5 Histogram 8.6 Scatter Plot 8.7 Pareto Diagram 8.8 Summary Unit 9 Crisis Management for Food Industry 9.1 Crisis Definitions 9.1.1 Sudden Crisis 9.1.2 Smoldering Crisis 9.2 Crisis Management 9.3 International Crisis Management Unit 10 Foods Entry-Exit Inspection and Quarantine 10.1 Introduction to Foods Entry…… |
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