全球食品安全管理與其發(fā)展趨勢-展示頁
2025-07-06 02:16本頁面
【正文】 安全管理制度及目標(biāo)，對所經(jīng)營產(chǎn)品的安全性做出承諾。(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 requirementsFood 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。在實際生活中，食品質(zhì)量的4個特性要通過預(yù)先定義的標(biāo)準(zhǔn)進行判斷，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。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。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題。③感官特性（Organoleptic properties）。各種食物的營養(yǎng)成份是不盡相同，可以根據(jù)營養(yǎng)標(biāo)識予以判斷；②衛(wèi)生特性（Hygienic properties）。新世紀(jì)將為全球食品安全管理提供全面發(fā)展的機遇和挑戰(zhàn)。全球食品安全管理及其發(fā)展趨勢sGlobal Food Safety Managements and Trend從13世紀(jì)到21世紀(jì)，食品安全管理經(jīng)歷了從無到有、從防止攙假到保證安全、從各國管理到全球管理的發(fā)展過程。這一發(fā)展過程揭示了食品安全管理的極其重要性以及實施全球食品安全管理的必然性。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行加工或者食用時不會對消費者產(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.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人在任何時間都可獲得食物(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個方面：①營養(yǎng)特性（Nutritional 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)。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。④功能特性：在食品中有些物質(zhì)雖然不是營養(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。有些營養(yǎng)素，比如維生素A還具有搞癌等功能。 (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:Nutritional PropertiesHygienic Properties Food quality Organoleptic PropertiesFunctional Properties食品適宜性指確保食品按其用途適合人的消費。 conform to safety and quality requirements。食品安全手冊Food safety manual 要求食品生產(chǎn)經(jīng)營者建立食品安全手冊，明確生產(chǎn)經(jīng)營活動的范圍和規(guī)范，記錄操作程序及參照標(biāo)準(zhǔn)。管理職責(zé)Management responsibility 要求食品生產(chǎn)經(jīng)營企業(yè)建立清晰的管理組織構(gòu)架，明確界定職能、責(zé)任以及報告間的關(guān)系，指定食品安全責(zé)任人。管理審查，包括HACCP的
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