全球食品安全管理及其發(fā)展趨勢(shì)(ppt(已修改)
2025-06-02 05:31 本頁(yè)面
【正文】 中國(guó)最大的管理資源中心 第 1 頁(yè) 共 16 頁(yè) 全球食品安全管理及其發(fā)展趨勢(shì) sGlobal Food Safety Managements and Trend 從 13 世紀(jì)到 21 世紀(jì)，食品安全管理經(jīng)歷了從無(wú)到有、從防止攙假到保證安全、從各國(guó)管理到全球管理的發(fā)展過(guò)程。這一發(fā)展過(guò)程揭示了食品安全管理的極其重要性以及實(shí)施全球食品安全管理的必然性。新世紀(jì)將為全球食品安全管理提供全面發(fā)展的機(jī)遇和挑戰(zhàn)。 一、 食品安全管理及相關(guān)的定義 （一） 定義（ Definitions） 食品安全 指確保食品按照其用途進(jìn)行加工或者食用時(shí)不會(huì)對(duì)消費(fèi)者產(chǎn)生危害 .（ Food safety: Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use, from CAC). All conditions and measures that are necessary during the production, processing, storage, distribution, and preparation of food to ensure that when ingested, it does not represent appreciable risk to health. 食品衛(wèi)生 指食物鏈的整個(gè)環(huán)節(jié)上保證食品安全和食品適宜性所采取的所有必需的條件和措施 (Food hygiene: All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain, from CAC). All measures necessary for ensuring the safety wholesomeness and soundness of food at all stages from its growth, production, or manufacture until its final consumption. 中國(guó)最大的管理資源中心 第 2 頁(yè) 共 16 頁(yè) Food sanitation: Processes of handling, preparing, serving, storing and disposing of foods to prevent them from being contaminated by substances and conditions harmful to human health. 食 品 保 障 指為了健康生活每個(gè)人在任何時(shí)間都可獲得食物 (Food security: Access by all people at all times to the food needed for a healthy life, from FAO/WHO 1992). Food is accessed by home production, the gathering of wild foods, and purchase with cash or exchange in Kind and as gifts of food and food aid. 食品質(zhì)量 指食品固有的特性，并符合標(biāo)準(zhǔn)的要求 . 食品質(zhì)量的特性表現(xiàn)在 4 個(gè)方面：①營(yíng)養(yǎng)特性（ Nutritional properties）。各種食物的營(yíng)養(yǎng)成份是不盡相同，可以根據(jù)營(yíng)養(yǎng)標(biāo)識(shí)予以判斷；②衛(wèi)生特性（ Hygienic properties）。這是指食品是否受到 污染 的情況，與食品的安全性直接相關(guān)。③感官特性（ Organoleptic properties）。各種食品具有自身的感官特性，比如，顏色、味道、質(zhì)地、規(guī)格等等。感官特性與衛(wèi)生特性密切相關(guān)，感官異 常的食品往往存在食品安全問(wèn)題。④功能特性：在食品中有些物質(zhì)雖然不是營(yíng)養(yǎng)素，但具體某種功能，比植物性食品中的茶多酚等具有抗氧化作用。適量飲酒，酒中的乙醇具 有升 高血中高密度脂蛋白和降低低密度脂蛋白的作用。有些營(yíng)養(yǎng)素，比如維生素 A 還具有搞癌等功能。在實(shí)際生活中，食品質(zhì)量的 4 個(gè)特性要通過(guò)預(yù)先定義的標(biāo)準(zhǔn)進(jìn)行判斷，一般而言，符合標(biāo)準(zhǔn)要求的食品具有較好的食品質(zhì)量。 (Food quality: Food quality is an intrinsic property of food by which it meets predefined standard requirements. Determinants of food quality can be grouped into four properties as follows: 來(lái)自 中國(guó)最大的資料庫(kù)下載 中國(guó)最大的管理資源中心 第 3 頁(yè) 共 16 頁(yè) Nutritional Properties Hygienic Properties Food quality Organoleptic Properties Functional Properties 食 品適宜 性 指確保食品按其用途適合人的消費(fèi)。 (Food suitability: Assurance that food is acceptable for human consumption according to its intended use, from CAC). Food inspection: The examination, by an agency empowered to perform regulatory and/or enforcement functions, of food products or systems for the control of raw materials, processing, and distribution. This includes inprocess and finished product testing to verify that they conform to regulatory requirements Food control: A mandatory regulatory activity of enforcement by national or local authorities to provide consumer protection and ensure that all foods during production, handling, storage, processing, and distribution are safe, wholesome and fit for human consumption。 conform to safety and quality requirements。 and are honestly and accurately labeled as prescribed by law. （二） 食品安全管理系統(tǒng)的關(guān)鍵要素 （ Key element of food safety management systems， from the Food Business Forum） 一般要素 General requirements （ 1）確認(rèn)食品安全管理系統(tǒng)的必要程序； 中國(guó)最大的管理資源中心
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