1. food quality control
2. standard
3．Genetically Modified Food
4. food safety
5. Preservatives
1. Operational techniques and activities adopted to achieve quality requirements.
2. A document that stipulates common and reusable rules, guidelines, or characteristics for activities or their results in order to achieve optimal order within a certain range.
3．It refers to the food raw materials, finished products and food additives produced after the donor gene is implanted into the recipient organism using DNA recombinant technology.
4. A guarantee that food will not cause harm to consumers when prepared and consumed according to its intended use.
5. A type of food additive that kills and inhibits the growth of microorganisms.
1. standardization
2. Quality Certification
3．foodborne illness
4. critical control points
5． LD
1. The activity of developing common and reusable rules for actual or potential problems in order to achieve optimal order within a certain range.
2. Quality certification is written assurance given by a third party according to procedures that products, processes and services meet specified requirements.
3．A type of disease that is usually infectious and poisonous in nature caused by various pathogenic factors that enter the human body through ingestion.
4. Refers to the link in the processing process that may cause serious harm to human health if it is out of control.
5. The dose of a certain exogenous chemical that can cause death in the body.
1. Quality is the quality of the product, that is, the degree to which the product can successfully suit the user's purpose during use.
2. The essential property of a standard is one .
3. The principles for classifying the equivalence degree of international standards and foreign advanced standards adopted by our country include :
Adopt and adopt.
4. At present, food quality management systems that have been widely recognized in countries around the world and are gradually being promoted and applied include: system, system and system.
5. It is one of the most toxic bacterial toxins known so far.
6．The national standard for rice stipulates that all types of rice are divided into different grades.
7. Typical diseases caused by the accumulation of fluoride in the human body are and .
8. The basic types of dose-response curves are:
、 、 。
9. The off-flavor of carbonated drinks is generally caused by.
10．When producing fruit and vegetable juice drinks, in order to improve the juice yield of fruits and vegetables, processing and addition can be used.
11. The acidity of milk usually refers to the volume of 0.1N NAOH required to neutralize ml of milk.
12. An important indicator to evaluate the quality of milk powder is and .
13. Food additives used to improve the surface tension between the various constituent phases of the emulsion and thereby improve its stability are called food additives .
14．Yogurt can be divided into two categories: one is fermented by lactic acid bacteria ; the other is fermented by lactic acid bacteria and yeast .
15. After harvesting, the moisture content of grain raw materials should be reduced to the following value.
16. Edible synthetic pigments are made from raw materials, so they are commonly known as coke color or aniline pigments.
17. Biological contamination refers to the contamination of food by organisms such as bacteria , viruses, and bacteria.
18. SSOP is the abbreviation of.
1. applicability
2. Uniform regulations
3．Equivalent Equivalent Not Equivalent
4． GMP HACCP ISO9000
5. botulinum toxin
6. Precision
7. dental fluorosis skeletal fluorosis
8. Straight line parabola S shape
9. microorganism
10. Heated pectinase preparation
11．100
12. solubility reconstitution
13. emulsifier
14. Yoghurt alcoholic fermented milk
15．14%
16. coal tar
17. microbial parasite insect
18. Hygienic Standard Operating Procedures
1. The characteristics of the object for which the standard is formulated are .
2. The four major elements of the quality system, namely , , , and should become an organic whole.
3. The audit team for quality system certification is generally composed of people, and its formal members must be .
4. Common hazards in food can be divided into hazards, hazards and hazards.
5. LD50, the half-life, refers to the dose that can kill half of the test animals after the test animals are infected with the test substance once orally or multiple times within an hour.
6．The grain department must do a good job in food safety storage, advocate scientific food protection, and actively carry out the " , ,,, " four-no granary activities.
7. The national standard for rice stipulates that all types of rice are divided into different grades.
8. The appearance of the canned food is normal and there is no fat or tinnitus phenomenon, but the content has become rancid and deteriorated and cannot be eaten, so it is called canned food .
9. Quality is the quality of the product , that is, the degree to which the product can successfully suit the user's purpose during use.
10．Freshly squeezed raw milk contains , , , etc., which has a certain ability to inhibit bacterial growth.
11． They are high-grade alcohols with a strong smell that are decomposed from proteins, amino acids and sugars during the wine-making process. They are the components of the aromatic smell in wine.
12．Sweetened condensed milk is a dairy product in which approximately sucrose in milk is concentrated to approximately its original volume .
13. When producing fruit and vegetable juice drinks, in order to improve the juice yield of fruits and vegetables, processing and addition can be used.
14．Factors that affect food mainly include food, food, and new technologies used in food production. Among them, factors are the primary factor that threatens food safety, followed by factors.
1. Repeatability
2. Organizational structure procedures process resources
3．2-4 registered auditors
4. biological chemical physical
5． 24
6. No insects, no mold, no rats, no accidents
7. Accuracy
8. Flat cover rancidity
9. Be applicable
10. lactolysozyme lactoperoxidase
11. Fusel oil
12．16% 40%
13. Heated pectinase preparation
14. biological factors chemical factors biochemistry
1. What is the implementation of standards? What are the general procedures for implementing standards? (10 points)
2. What are the measures to prevent nitrite poisoning? (11 points)
3. Briefly describe the 12 steps of the HACCP system? (12 points)
4. In what aspects is the connotation of quality culture mainly reflected? (7 points)
1 Answer: The implementation of standards is the general term for a series of activities that implement the technical content of standards in production and social practice, turning them into real productive forces, and generating social and economic benefits. The implementation of standards can be divided into five steps: planning, preparation, implementation, inspection and summary.
2 Answers: (1) In terms of shape and taste, nitrite is similar to table salt. Therefore, nitrate and nitrite should be properly stored to prevent accidental ingestion poisoning.
(2) Pay attention to keeping vegetables fresh and prevent reductase from converting nitrate into nitrite due to massive growth and reproduction of microorganisms.
(3) Pickled vegetables should be eaten only after the nitrite peak drops significantly.
(4) If nitrates and nitrites must be used during the processing of meat and fish products, they should be used within the prescribed scope and dosage.
(5) Water quality treatment should be carried out in bitter water areas.
3 answers:
(1) Establish a HACCP working group
(2) Product description
(3) Determine the intended use and consumer targets of the product
(4) Draw product process flow chart
(5) On-site verification product process flow chart
(6) Conduct hazard analysis and establish preventive measures
(7) Determine critical control points
(8) Determine critical limits
(9) Establish procedures for monitoring critical control points
(10) Establish corrective measures
(11) Establish verification procedures
(12) Establish a file and record management system
4 Answers:
(1) Quality culture is the foundation of corporate social responsibility and the purpose of the enterprise.
(2) Quality culture is the foundation of integrity culture and an issue of corporate character.
(3) Quality culture is the embodiment of humanistic culture and the spiritual issue of the enterprise.
(4) Quality culture is the implementation of scientific and technological culture and is a matter of enterprise level.
(5) Quality culture is the core of management culture and a management issue of the enterprise.
(6) Quality culture is a test of employee quality and an issue of corporate personnel quality.
(7) The improvement of quality culture to brand culture is a matter of overall improvement of the enterprise.
1. What are the eight categories of foodborne diseases? Give examples for each. ?
2. What does it mean to adopt international standards? What's the significance?
3. What kind of system is HACCP? What are its basic principles?
4. Conventional routes for food production enterprises in formulating HACCP systems
1 Answer: (1) Bacterial food poisoning or infection
(2) Foodborne virus infection
(3) Foodborne parasitic infection
(4) Chemical food poisoning
(5) Fungal food is highly toxic
(6) Food poisoning of animal origin
(7) Plant-derived food poisoning
(8) Radioactive hazards
2 Answer: The adoption of international standards means incorporating the contents of international standards and advanced foreign standards into our country's standards at all levels to varying degrees through analysis and research, and implementing them to achieve results. The importance of adopting international standards:
(1) The inevitable development trend in the world.
(2) It is conducive to improving the level of science, technology and productivity in our country.
(3) An important way to improve product quality.
(4) It is conducive to promoting the technological transformation, equipment updating and operation management of enterprises.
(5) It is conducive to eliminating technical barriers to international trade and expanding product exports to earn foreign exchange.
3 Answer: HACCP is the abbreviation of Hazard Analysis Critical Control Point. It is a strictly logical and systematic system for identifying, analyzing, evaluating and controlling biological, chemical and physical hazards that may occur during food production. Composed of seven principles:
(1) Hazard analysis.
(2) Determine critical control points.
(3) Establish and determine the critical limits corresponding to each CCP.
(4) Determine the monitoring measures for CCP, establish technical procedures for judging the management of the processing process from the monitoring results, and maintain control over management.
(5) Establish corrective measures.
(6) Establish an effective recording system to provide a basis for the HACCP plan.
Establish audit procedures to verify the correct operation of the HACCP system.
4 (1) Establish a HACCP team
(2) Describe the product
(3) Determine product usage and consumer targets
(4) Draw project flow chart
(5) On-site verification process flow chart