Food safety is affected by the decisions of producers, processors, distributors, food service operators, and consumers, as well as by government regulations. In developed countries, the demand for higher levels of food safety has led to the implementation of regulatory programs that address more types of safety-related attributes (such as bovine spongiform encephalopathy (BSE), microbial pathogens, environmental contaminants, and animal drug and pesticide residues) and impose stricter standards for those attributes.They also further prescribe how safety is to be assured and communicated. Liability systems are another form of regulation that affect who bears responsibility when food safety breaks down.These regulatory programs are intended to improve public health by controlling the quality of the domestic food supply and the increasing flow of imported food products from countries around the world. Common to the adoption of new regulations by developed countries is the application of risk analysis principles. Under these principles, and in line with the World Trade Organization’s (WTO’s) Agreement on the Application of Sanitary and Phytosanitary Measures (SPS Agreement), countries should base their regulatory actions on scientific risk assessment. In addition, a country should be able to clearly link its targeted level of protection, based on a scientifically assessed risk level, to its regulatory goals and, in turn, to its standards and inspection systems. Finally, the risk management options chosen should restrict trade as little as possible. Despite similarities in approach among developed countries, to date they have made only mixed progress toward aligning their regulatory requirements. Countries are struggling with the task of identifying key risk issues and choosing regulatory programs to control those risks.They emphasize different risks, apply different levels of precaution, and choose different regulatory approaches.The regulatory systems of countries are a mix of old laws and newer regulations that frequently do not apply consistent standards across products, risks, or countries of origin. Finally, countries may be tempted to use food safety regulations as a means of protecting domestic industries from foreign competition. These features of food safety regulation in developed countries have several implications for developing countries. First, they determine access to growing markets for food exports, particularly high-value fresh commodities such as those discussed in other briefs in this collection.When standards differ, this can create additional barriers for developingcountry exporters. Second, these features determine the issues that will be addressed in international forums, such as the Codex Alimentarius Commission.Third, they create expectations among developing-country consumers regarding acceptable levels of safety and set examples for emerging regulations in developing-country food systems. This brief reviews emerging regulatory approaches and the implications for developing countries. REGULATORY APPROACHES Countries regulate food safety through the use of process, product (performance), or information standards. Process standards specify how the product should be produced. For example, Good Manufacturing Practices specify in-plant design, sanitation, and operation standards. Product (performance) standards require that final products have specific characteristics. An example is the specification of a maximum microbial pathogen load for fresh meats and poultry. Finally, information standards specify the types of labeling or other communication
that must accompany products. While these categories provide a neat breakdown, in practice most countries use a combination of approaches to regulate any particular food safety risk. For example, specifications for acceptable in-plant operations may be backed up with final product testing to monitor and verify the success of safety assurance programs. Labeling that instructs final consumers on proper food handling techniques may further back up these systems. MAJOR REGULATORY TRENDS IN DEVELOPED COUNTRIES ? Stronger public health and consumer welfare emphasis in decisions by regulatory agencies. The increasing use of the risk analysis framework for regulatory decision-making focuses attention on the effective control of public health risks as the ultimate goal of regulations, rather than intermediate steps such as assuring that accepted practices are used in production.This in turn leads to a focus on the food supply chain, on identifying where hazards are introduced into it, and on determining where those hazards can be controlled most cost effectively in the chain.This approach is referred to as “farm to table” or “farm to fork” analysis.When the supply chain extends across international borders, risk analysis may encompass farm or processing practices in developing countries. ? Adoption of more stringent safety standards, with a broader scope of standards. Food safety standards are becoming more stringent in developed countries on two fronts. First, in many cases food safety attributes that were previously regulated are being held to more precise and stringent standards. For example, rather than assuring meat product safety simply through process standards, those products may be required to meet specific pathogen load standards for E. coli or Salmonella.Similarly, tolerances for aflatoxin may be lowered as more information and better testing become readily available.Second, the scope of standards is broadening, as new risks become known. For example, the European Union, the United States, and other countries have instituted strict feeding restrictions to avoid the spread of BSE in cattle. In addition, the European Union has recently established a regulatory program to control human exposure to dioxins through the food supply.These evolving standards create continuing challenges for producers and regulatory agencies in exporting countries. ? Adoption of the HACCP approach to assuring safety.During the 1990s, developed countries made a strong shift toward requiring the Hazard Analysis Critical Control Point (HACCP) approach to assuring food safety. Under HACCP, companies are responsible for analyzing how hazards such as food-borne pathogens may enter the product, establishing effective control points for those hazards, and monitoring and updating the system to assure high levels of food safety.These HACCP systems are usually predicated on the processing plant having an adequate system of sanitary operating procedures already in place. HACCP does not prescribe specific actions to be taken in a plant: the company chooses its methods for controlling hazards. HACCP systems make clear that the central responsibility for assuring safety belongs to a company; the regulator’s job is often shifted from one of direct inspection to providing oversight for the company’s operation of its HACCP plan. Since HACCP is primarily a process standard for company-level activity, inspection to assure compliance is challenging for imported products coming from plants in other countries. Some countries, such as those in the European Union, have mandated HACCP for all levels of the food supply
chain, while others such as the United States have mandated it for specific sectors (meat slaughter and processing, for example). ? Adoption of hybrid regu latory systems. Mandatory HACCP may be combined with performance standards for finished products.The performance standards (a minimum incidence of Salmonella in finished products, for example) provide a check on whether the HACCP plan is performing adequately.The increased use of performance standards has been facilitated by the development of more accurate and speedier testing procedures, particularly for pathogens. Eventually such tests may make it easier for exporters to demonstrate and verify a particular level of safety.
食品安全受生产者、加工者、经销商、餐饮服务经营者决策的影响，也受到消费者和政府法规的影响。在发达国家，对更高水平的食品安全的需求导致监管的程序需要处理更多类型的与安全相关的属性（如牛海绵状脑病(BSE)、病原微生物、环境污染物和动物的药物和农药残留）并且执行施加更严格的标准。他们还进一步规定安全是如何被确保和传达的。责任制度是当食品安全发生问题的时候谁负有责任的另一种管理形式。这些监管程序旨在通过控制国内粮食供应量和不断增加来自世界各地的进口食品来改善公共卫生。风险分析原理是由发达国家共同通过的新条例的应用。根据符合《世界贸易组织协定》和《实施动植物卫生检疫措施的协议》（SPS 协定）这些原则，国家应该以监管行为为基础进行科学的风险评估。此外，一个国家应当有能力在其科学的风险的评估的基础上，明确将其对产品的保护能力与其制定标准和检查系统联系起来，进而达到其监管目的。最后，选择风险管理方案应该尽可能减少贸易。到目前为止，在发达国家采取了相似的方法，在调整他们的监管要求方面取得了一定的进展。各个国家都在努力确定风险问题的关键，并且选择相应的监管程序来控制这些风险。他们强调不同的风险，需要运用不同等级的预防措施，也需要选择不同的监管方法。国家的监管制度混合了旧的法律和新的法规，通常不适用于贯穿产品、风险或原籍国的标准。最后，国家可能会使用食品安全法规作为保护国内工业免受外国竞争的一种手段。发达国家食品安全监管的这些特点对发展中国家的食品安全监管有多方面的启示。首先，他们决定增长食品出口市场，特别是高价值新鲜的商品，在此集合中与其他概要一起讨论。当标准不同时，就可以为发展中国家出口制造更多的障碍。其次，这些特征决定了在食品法典委员会等国际论坛将讨论的问题。第三，他们在发展中国家粮食系统中创建发展中国家消费者关于可接受水平的安全和新兴规章设定的举例寄予了厚望。这个概要回顾了新兴的监管方式及对发展中国家的影响。监管办法：各国通过使用流程、产品（性能）或信息标准规范食品安全。工艺标准规定如何生产产品。例如，良好的生产规范中规定了工厂的设计，卫生和操作标准。产品（性能）标准要求最终产品要有特定的特性。一个例子就是一个最大的微生物病原体负载的新鲜肉类和家禽的规范。最后，信息标准指定的标签，必须伴随着产品类型的其他交流。虽然这些类别为灵活的故障作好了准备，但是在实践中大多数的国家都会使用各种方法的组合来控制特定食品安全的风险。例如，工厂运营中的规范可能得到最终产品的测试，一次来监测和核查安全保证项目的成功。标签的指示最终会使消费者对正确的食物处理技术系统进行进一步的支持。主要所监管的趋势都在发达国家，强有力的公众健康和消费者福利重点，是由监管机构所决定的。监管监管决策的风险分析框架越来越多地使用，增加关注的公共卫生风险的有效控制才是制度的终极目标，而不是像用于被确保用于生产地做法这种中间步骤。这反过来导致焦点在食品供应链中，它有被确定的危害，并确定在哪里可以最控制这些危险成本并且有效地在供应链中。这种方法称为"农场到餐桌"或"农场到餐桌"分析。当供应链延伸跨越国届的时候，包括农场或处理做法的风险分析可能会在发展中国家。?采用更严格的安全标准，具有更广泛的标准范围。发达国家的食品安全标准日趋变得更加严格。首先，在许多情况下以前是如何规定食品安全的属性被提升至到更精确和更
严格的标准。举个例子，不是确保肉类产品安全只是通过程序标准，而是这些产品可能需要满足特定病原体荷载标准为大肠杆菌或沙门氏菌。同样，随着更多的信息和更好的检测变得随时可用，就一降低堆黄曲霉毒素的公差。其次，因为新的风险变得已知，标准的范围正在扩大。例如，欧洲联盟、美国和其他国家制定了严格的饲养限制，以避免疯牛病传播。此外，欧洲联盟最近成立一个监管的程序来控制人类通过食品供应所接触的二恶英（化学污染物）。这些不断发展的标准为生产国和出口国的管理机构创造持续的挑战。?通过HACCP 方法保证安全。在上世纪90年代，发达国家作出强烈转向要求保证食品安全的危害分析关键控制点(HACCP) 方法。按照HACCP，公司负责分析如何把食源性致病菌危害尽可能输入产品，有效的控制要点和监测和更新系统，以保证高水平的食品安全。这些HACCP 系统通常取决于加工厂有适当的到位的卫生操作程序制度。HACCP并没有规定所采取的设备具体的行动，公司选择其控制危害的方法。HACCP 系统明确保证安全中心责任属于公司；从直接检验之上，监管机构的工作经常被转移到监督为公司的操作提供其HACCP 计划。由
于HACCP是以公司活动级别的过程主要标准，检查以确保来自工厂的其他国家的进口产品遵从法规，是具有挑战性的。一些国家，例如在欧洲联盟，有授权HACCP 为各级食品供应链，而其他如美国是授权具体门（例如，肉类屠宰和加工）。?通过混合监管系统。强制性HACCP可能结合成品性能标准。性能标准（例如，在成品沙门氏菌的发生率最低）的提供对HACCP 计划是否充分执行进行了检查。通过更准确和更快的测试程序，特别是对病原菌的发展促进了增加的使用性能标准。最终这种测试可能方便出口商证明和核实特定级别的安全。
食品安全风险监测管理 规定 Document number：NOCG-YUNOO-BUYTT-UU986-1986UT
食品安全风险监测管理制度 第一章总则 第一条为有效实施食品安全风险监测制度，规范国家食品安全风险监测工作，根据《中华人民共和国食品安全法》、《中华人民共和国食品安全法实施条例》，制定本规定。 第二条食品安全风险监测，是通过系统和持续地收集食源性疾病、食品污染以及食品中有害因素的监测数据及相关信息，并进行综合分析和及时通报的活动。 第三条卫生部会同国务院质量监督、工商行政管理和国家食品药品监督管理以及国务院工业和信息化等部门本着及时性、代表性、客观性和准确性的原则制定、实施国家食品安全风险监测计划。 第四条卫生部会同国务院有关部门在综合利用现有监测机构能力的基础上，根据国家食品安全风险监测工作的需要，制定和实施加强国家食品安全风险监测能力的建设规划，建立覆盖全国各省、自治区、直辖市的国家食品安全风险监测网络。 省、自治区、直辖市卫生行政部门会同省级有关部门，根据国家和本地区食品安全风险监测工作的需要，制定和实施本地区食品安全风险监测能力建设规划，建立覆盖各市（地）、县（区），并逐步延伸到农村的食品安全风险监测体系。 第二章监测计划的制定
第五条国家食品安全风险监测计划应根据食品安全风险评估、食品安全标准制定与修订和食品安全监督管理等工作的需要制定。 国务院有关部门根据食品安全监督管理等工作的需要，提出列入国家食品安全风险监测计划的建议。建议的内容应包括食源性疾病、食品污染和食品中有害因素的名称、相关食品类别及检测方法、经费预算等。 第六条国家食品安全风险评估专家委员会负责根据食品安全风险评估工作的需要，提出制定国家食品安全风险监测计划的建议，于每年6月底前报送卫生部。 卫生部会同国务院有关部门于每年9月底以前制定并印发下年度国家食品安全风险监测计划。 在制定国家食品安全风险监测计划时，应征求行业协会、国家食品安全标准审评委员会以及农产品质量安全评估专家委员会的意见。 第七条国家食品安全风险监测应遵循优先选择原则，兼顾常规监测范围和年度重点，将以下情况作为优先监测的内容：（一）健康危害较大、风险程度较高以及污染水平呈上升趋势的； （二）易于对婴幼儿、孕产妇、老年人、病人造成健康影响的； （三）流通范围广、消费量大的； （四）以往在国内导致食品安全事故或者受到消费者关注的；
国内外文献综述 食品安全是一个与人类生存密切相关的问题，它涉及到资源配置与环境保护、需求的满足与社会福利的改善以及社会稳定等方面，也是农业持续发展的重要环节。不同时期由于食品安全所面临的主要问题不同，研究的侧重点也不相同。本章通过对食品安全相关文献的回顾与比较，以掌握对这一问题的研究脉络。 国外研究文献综述 食品安全问题的提出 食品安全是一个不断发展的概念。国外对食品安全问题的认识经历了一个由侧重食品数量安全(food Sedcurity)到侧重食品质量安全的转变过程。1974年，联合国粮农组织(FAO)等机构举行的世界粮食会议上，将食品安全定义为:所有人在任何情况下都能获得维持健康的生存所必需的足够食物。1983年，FAO前总干事爱德华·萨乌马将食品安全最终目标解释为确保 所有人在任何时候既能买得到又能买得起他们所需要的基本食品。这一概念主要强调了一国的食品供给数量能否满足人口的基本需要，并且更关注社会弱势人群(如穷人、妇女和儿童等)的食品可获得性，以避免和减少饥荒和营养不良现象的发生，因而与缓解和消除贫困问题之间存在着紧密联系。1984年，世界卫生组织(WHO)在题为《品安全在卫生和发展中的作用》的文件中，把“食品安全”与“食品卫生”作为同意语，定义为:“生产、加工、储存、分配和制作食品过程中确保食品安全可靠，有益于健康并且适合人消费的种种必要条件和措施”。1996年，WHO在《加强国家级食品安全性计划指南》中，对食品安全与食品卫生这两个概念进行了区别，其中食品安全被解释为“对食品按其原定用途进行制作和或食用时不会使消费者受害的一种担保”，食品卫生则指“为确保食品安全性和适合性在食物链的所有阶段必须采取的一切条件和措施”。 食品安全规制主体 食品安全规制的主体主要有规制机构、企业、用户(消费者)和非政府机构。针对消费者在食品安全规制中的作用，不同学者有不同观点: May Aung(2004)在研究中表明，所有国家必须考虑消费者利益，使消费者能够参加培训、决策以及国家食品安全系统的发展、调整和实施活动; AndrewFearne，JulieA.Caswell和Spence Henson(2007)的研究表明:根据各国食品安全形势、食品行业特征、消费者消费行为模式的不同，各国对食品行业的规制模式也有很大差异。Geoffrey podger(2005)的研究表明世界各国大致形成了两种食品安全规制机构设立模式，即以美国为代表的多部门共同负责的模式和以澳大利亚和新西兰为代表的由一个独
篇一：食品安全英语短文 一、on food safety the problem of food safety has attracted much attention recently. everyone is astonished at the news that thousands of babies suffered from serious health problems because they had been fed with some poisonous milk products. the issue of food safety is so important that we cannot afford to ignore it. for one thing, food safety concerns the well-being of all the people in the country. for another, failure to ensure the safety of food causes damage to the image of our government, especially when such food is exported to other countries. furthermore, unsafe food can undermine consumers confidence in the food industry, which may cause disastrous effect to our economy. therefore, our government should take all measures to make sure that all the food in our country is safe to eat. the government must strictly carry out food safety standards, and impose severe punishment on those who violate them. 二、on food safety nowadays, unsafe foods can be found, now and then, in the market, which has aroused a lot of public attention. it is reported that these foodstuff ranges from ’s health and lives are severely threatened if someone buys some unsafe foodstuff. measures should be take to deal with the problem. on the one hand , strict laws should be passed to punish the producers and the sellers. on the other hand, consumers should be told to distinguish the genuine goods from the false ones. at the same time, the government should strengthen the supervision of all aspects of food. i firmly believe this problem will be solved in the near future. 三、on food safety one of major problems is the food all know that the most of the packaging food contain food additives are used to change the shelf of food,the color of food,the taste of food and so on. our country also make a list of healthy food additives and some law about it .however,many food manufacturers do not obey it and use lots of illegal foodadditives .these food additives are harmful to our body .for example ,sanlu milk powder is added in illegal babies eat it ,they will get gallstone disease. another hot button is swill-cooked dirty oil .many restaurants use the swill-cooked dirty oil to reduce the cost so they can get more profits .however ,the swill-cooked dirty oil contains a large of chemicals that will cause cancer .so it is very terrible . besides ,there are many other food safety problems .such as the problem of food packaging and writing wrong date of manufacture . in fact ,the problem of food safety are not often seen in developed countries .but why do our country has so much problems ?the main reason is peoples civism and governments supervision . some european country governments recycle the the swill-cooked dirty oil as the fuel of garbage track .so the restaurants wont use the the swill-cooked dirty oil again .so ,i think our country can learn from them . in some way ,the peoples health is the most important .so the problem of food safety is so important solve the problem ,not only our government but the food manufacturers should be responsible to it .and we consumers also should be careful about it. 四、on food safety - there are a couple of driving forces, i would argue, behind this undesirable tide. first, in the course of the rapid economic evolution, we ignore moral education, giving rise to the rising rate of the problem. more importantly, the lack of adequate regulation and punishment on those illegal producers enforces the trend. - food safety 食品安全 提纲： 1、食品安全事件不断发生所以近年来越来越受到关注； 2、它造成巨大的危害； 3、我们该如何做？ 危害：1、浪费资源；2、对诚信经营是打击，产生道德危机；3、严重危害群众的健康和生命。 对策：1、法律；2、识别；3、加强监管。 本写作范文由河南专升本网整理发布 nowadays, unsafe foods can be found, now and then, in the market, which has aroused a lot of public attention. it is reported that these foodstuff ranges from substandard milk powder, tainted/dyed steamed buns to pork with lean meat powder. measures should be take to deal with the problem. on the one hand , strict laws should be passed to punish the producers and the sellers. on the other hand, consumers should be told to distinguish the genuine goods from the false ones. at the same time, the government should strengthen the supervision of all aspects of food. i firmly believe this problem will be solved in the near future.
食品安全英语作文(15篇) 食品安全英语作文第1篇： 食品安全英语作文 A Letter to a Publishing House on Food Safety June 15th，2006 Dear Sir or Madam， Thank you for taking time to read this letter。As the problem of food safety has been being worse and worse nowadays，I am obliged to write to you。 Several days ago，one of my classmates came back from supermarket with a large bag of food。Because of having found a new style of tinned?ish in the food store，she was very glad。Several other roommates were invited to enjoy the mouth?atering chicken。Unfortunately，after finishing the food，all of my three friends had stomachaches and vomited，their faces having bee paler and paler。Due to sensitivity to that kind of tinned food，I escaped that suffer。At that time，my mind went blank。I dialed the emergency number with my trembling hand，therefore they were quickly sent to hospital。The doctor said they were lucky to be out of danger because they did not eat too much of that rotten fish and were hospitalized on time。 This is the matter that happened around me which made me
包装设计外文翻译文献(文档含中英文对照即英文原文和中文翻译)
包装对食品发展的影响 消费者对某个产品的第一印象来说包装是至关重要的，包括沟通的可取性，可接受性，健康饮食形象等。食品能够提供广泛的产品和包装组合，传达自己加工的形象感知给消费者，例如新鲜包装/准备，冷藏，冷冻，超高温无菌，消毒（灭菌），烘干产品。 食物的最重要的质量属性之一，是它的味道，其影响人类的感官知觉，即味觉和嗅觉。味道可以很大程度作退化的处理和/或扩展存储。其他质量属性，也可能受到影响，包括颜色，质地和营养成分。食品质量不仅取决于原材料，添加剂，加工和包装的方法，而且其预期的货架寿命（保质期）过程中遇到的运输和储存条件的质量。越来越多的竞争当中，食品生产商，零售商和供应商；和质量审核供应商有着显著的提高食品质量以及急剧增加包装食品的选择。这些改进也得益于严格的冷藏链中的温度控制和越来越挑剔的消费者。 保质期的一个定义是：在规定的贮存温度条件下产品保持其质量和安全性的时间。在保质期内，产品的生产企业对该产品质量符合有关标准或明示担保的质量条件负责，销售者可以放心销售这些产品，消费者可以安全使用。 保质期不是识别食物等产品是否变质的唯一标准，可能由于存放方式，环境等变化物质的过早变质。所以食物等尽量在保质期未到期就及时食用。包装产品的质量和保质期的主题是在第3章中详细讨论。
包装为消费者提供有关产品的重要信息，在许多情况下，使用的包装和/或产品，包括事实信息如重量，体积，配料，制造商的细节，营养价值，烹饪和开放的指示，除了法律准则的最小尺寸的文字和数字，有定义的各类产品。消费者寻求更详细的产品信息，同时，许多标签已经成为多语种。标签的可读性会是视觉发现的一个问题，这很可能成为一个对越来越多的老年人口越来越重要的问题。 食物的选择和包装创新的一个主要驱动力是为了方便消费者的需求。这里有许多方便的现代包装所提供的属性，这些措施包括易于接入和开放，处置和处理，产品的知名度，再密封性能，微波加热性，延长保质期等。在英国和其他发达经济体显示出生率下降和快速增长的一个相对富裕的老人人口趋势，伴随着更加苛刻的年轻消费者，他们将要求和期望改进包装的功能，如方便包开启（百货配送研究所，IGD）。 对零售商而言存在有一个高的成本，供应和服务的货架体系。没有储备足够的产品品种或及时补充库存，特别是副食品，如鲜牛奶，可能导致客户不满和流失到竞争对手的商店，这正需要保证产品供应。现代化的配送和包装系统，允许消费者在购买食品时，他们希望在他们想任何时间地点都能享用。近几年消费者的选择已在急剧扩大。例如在英国，20世纪60年代和90年代之间在一般超市的产品线的数量从2000年左右上升到超过18000人（INCPEN）。 自20世纪70年代以来，食品卫生和安全问题已成为日益重要的关注和选择食物的驱动力。媒体所关注的一系列问题，如使用化学添
The recent series of food safety scandals to hit China has prompted calls for a revamp to supervision practices. During the 3rd China Food Safety Forum, participants committed to implement stricter law enforcement to assure food safety in China. 最近袭击中国的一系列食品安全丑闻引起了对监管措施进行改革的呼吁。第三届中国食品安全论坛期间，与会者决心实施更加严格的执法确保中国的食品安全问题。 To buy or not to buy, it is a question many have to ponder now, as a wave of food safety scares has renewed fears in China over continued problems. Shoppers told us they hope food safety violations will be resolved in a more effective and timely manner. 买还是不买，这是许多人现在要考虑的问题，随着中国持续出现的问题，食品安全恐慌的风波引起新一轮的担忧。顾客告诉我们，他们希望违反食品安全的问题以更加有效和更加及时的方式得以解决。 A Beijing resident said, “I often buy food and other products that are popular and have a good reputation.“ 一名北京居民说：“我经常买一些有名的和有信誉的食品和其他产品。”
食品安全风险分析(一) 风险分析的概念和基本内容 风险分析包括三个部分：风险评估、风险管理与风险情况交流。1．定义 根据CAC工作程序手册（1997年，第10版），与食品安全有关的风险分析术语的定义如下，需要说明的是，风险分析是一个正在发展中的理论体系，因此有关术语及其定义也在不断地修改和完善。 危害（hazard）：食品中可能导致一种健康不良效果的生物、化学、或者物理因素或状态。 风险（risk）：一种健康不良效果的可能性以及这种效果严重程度的函数，这种效果是由食品中的一种危害所引起的。 风险分析（riskanalysis）：包含三个部分的一个过程，即：风险评估、风险管理和风险情况交流。 风险评估（riskassessment）：一个建立在科学基础上的包含下列步骤的过程：（ⅰ）危害识别，（ⅱ）危害描述，（ⅲ）暴露评估，以及（ⅳ）风险描述。 危害识别（hazardidentification）：识别可能产生健康不良效果并且可能存在于某种或某类特别食品中的生物、化学和物理因素。 危害描述（hazardcharacterization）：对与食品中可能存在的生物、化学和物理因素有关的健康不良效果的性质的定性和/或定量评价。对化学因素应进行剂量-反应评估。对生物或物理因素，如数据可得到时，应
进行剂量-反应评估。 剂量-反应评估（dose-responseassessment）：确定某种化学、生物或物理因素的暴露水平（剂量）与相应的健康不良效果的严重程度和/或发生频度（反应）之间的关系。 暴露评估（exposureassessment）：对于通过食品的可能摄入和其他有关途径暴露的生物、化学和物理因素的定性和/或定量评价。 风险描述（riskcharacterization）：根据危害识别、危害描述和暴露评估，对某一给定人群的已知或潜在健康不良效果的发生可能性和严重程度进行定性和/或定量的估计，其中包括伴随的不确定性。 风险管理（riskmanagement）：根据风险评估的结果，对备选政策进行权衡，并且在需要时选择和实施适当的控制选择、包括规章管理措施的过程。 风险情况交流（riskcommunication）：在风险评估人员、风险管理人员、消费者和其他有关的团体之间就与风险有关的信息和意见进行相互交流。 2．基本内容 （1）风险评估 风险评估的过程可以分为四个明显不同的阶段：危害识别，危害描述，暴露评估，以及风险描述。危害识别采用的是定性方法，其余三步可以采用定性方法，但最好采用定量方法。相对于微生物危害而言，这
食品安全学摘要翻译 Author： Malik, Ashok Kumar; Blasco, Cristina; Pico, Yolanda Source：Journal of chromatography. A. 2010 June 18. 1217(25) p. 4018-4040. Subject Headings：food contamination. chemical residues. liquid chromatography. mass spectrometry. food safety. food analysis. drug residues. antibiotic residues. toxins. pesticide residues. literature reviews. Liquid chromatography-mass spectrometry in food safety The use of powerful mass spectrometric detectors in combination with liquid chromatography has played a vital role to solve many problems related to food safety. but not restricted to the analysis of food contaminants within the food safety area, this review is focused on providing an insight into this field. The basic legislation in different parts of the world is discussed with a focus on the situation within the European Union (EU) and why it favors the use of liquid chromatography-mass spectrometry (LC-MS).Main attention in this review is on the achievements that have been possible because of the latest advances and novelties in mass spectrometry and how these progresses have influenced the best control of food allowing an increase in the food safety and quality standards. Emphasis is given to the potential and pitfalls of the different LC-MS approaches as well as in its possibilities to address current hot issues in food safety, such as the development of large-scale multi-residue methods and the identification of non-target and unknown https://www.doczj.com/doc/f717239931.html,st but not least, future perspectives and potential directions are also outlined highlighting prospects and achievements. 译文： 液相色谱- 质谱联用技术在食品安全中的应用 高效液相色谱结合质量光谱探测器联合使用，在解决食品安全有关的问题中起到了至关重要的作用。本文重点研究的是液相色谱-质谱联用技术在食品安全领域内对食品污染物进行高效、精确分析提供的技术保障，实际上因为这项技术具有极其广泛的适应性，所以不仅限于此。包括欧洲联盟（欧盟）在内的世界不同地区的基本法律都在关注着利用液相色谱-质谱联用技术的实际应用(LC-MS)。本文主要关注的是在质谱分析方面最新的进展和取得的成就，因为这些进展均是关于在不断变化的食品安全与质量标准的前提下如何控制影响食物的因素。需要强调的是不同的LC-MS方法以及它解决当前热点问题时暴露出的潜在能力与陷阱，例如大型的多残留分析方法的开发和非目标物或未知化合物的鉴别。最后前景展望和潜力的方向部分还概述了突出的前景和成就。
Food Safety: The Danger behind Malatang As the saying goes, “food is the first necessity of the people”. Indeed food, as the first factor of survival, plays a very significant role in our daily lives. In recent years, however, the food safety issues seems to be emerging in an endless stream, which leads the public to generate a lot of doubts and fears to what they eat. Let me give an example, on the way to work or study, we can see there are many food stalls on the roadside. They sell a kind of food named Malatang, which in fact, equal to some fried bean curd and beef with cayenne pepper. From the appearance, the Malatang seems bright and attractive; as for the taste, you may get some clues as seeing people eating like wolves and tigers. You might wonder: how could there be any danger behind these delicious foods like Malatang? But the truth is, the more attractive it looks, the greater it tastes, the more dangerous it could be. Driven by the interests, the venders are determined to make money by fair means or foul. During the production of the food, they perpetrate frauds and adulterate the quality. Secret one: chicken soup.The soup is mostly made with cheap chicken bones, and will be used repeatedly, sometimes in order to provide freshness, chicken essence is needed too. In addition, those in
近年来，随着食品安全事件的不断出现，食品安全已成为全球性的焦点，各国都在下大力气加强食品安全监管工作。目前在欧美等发达国家和地区，食品安全监管体制逐步趋向于统一管理、协调、高效运作的架构，强调从“农田到餐桌”的全过程食品安全监控，形成政府、企业、科研机构、消费者共同参与的监管模式；在管理手段上，逐步采用“风险分析”作为食品安全监管的基本模式。欧美食品安全监管集中体现出以下几项基本原则。 一、统一管理原则 职能整合、统一管理是欧美等发达国家食品安全监管的一个显着特征。不少国家纷纷将食品安全的监管集中到一个或几个部门，并加大部门间的协调力度，以提高食品安全监管的效率。 鉴于疯牛病、口蹄疫等动物性疾病在欧盟各成员国的蔓延，为统一监控食品安全，恢复消费者对欧洲食品的信心，欧盟委员会于2002年初正式成立了欧盟食品安全管理局(FSA)，对从农田到餐桌的全过程进行监控。欧盟食品安全管理局由管理委员会、咨询论坛、八个专门科学小组和科学委员会等部门组成，该局对欧盟内部所有与食品安全相关的事务进行统一管理，负责与消费者就食品安全问题进行直接对话，建立成员国食品卫生和科研机构的合作网络，向欧盟委员会提出决策性意见等。欧盟食品安全管理局不具备制定规章制度的权限，只负责监督整个食物链，根据科学家的研究成果做出风险评估，为制定法规、标准以及其他的管理政策提供信息依据。 在FSA督导下，一些欧盟成员国也对原有的监管体制进行了调整，将食品安全监管职能集中到一个部门。德国于2001年将原食品、农业和林业部改组为消费者保护、食品和农业部，接管了卫生部的消费者保护和经济技术部的消费者政策制定职能，对全国的食品安全统一监管，并于2002年设立了联邦风险评估研究所和联邦消费者保护和食品安全局两个机构；丹麦通过持续改革，将原来担负食品安全管理职能的农业部、渔业部、食品部合并为食品和农业渔业部，形成了全国范围内食品安全的统一管理机构；法国设立了食品安全评价中心，荷兰成立了国家食品局。 1998年，美国政府成立了“总统食品安全管理委员会”来协调美国的食品安全工作。该委员会的成员由农业部、商业部、卫生部、管理与预算办公室、环境保护局、科学与技术政策办公室等有关职能部门的负责人组成。委员会主席由农业部部长、卫生部部长、科学与技术政策办公室主任共同担任，形成监督食品安全的三驾马车。美国政府食品安全的管理特点是职能互不交叉，一个部门负责一个或数个产品的全部安全工作，在总统食品安全管理委员会的统一协调下，实现对食品安全工作的一体化管理。
文献信息 文献标题：Viewpoint: Future of food safety and nutrition - Seeking win-wins, coping with trade-offs（观点：食品安全与营养的未来——追求双赢，权衡利弊） 文献作者：Mylona K, Maragkoudakis P, Miko L, et al. 文献出处：《Food Policy》,2018,74:143-146. 字数统计：英文2741单词，15243字符；中文5057汉字 外文文献 Viewpoint: Future of food safety and nutrition - Seeking win-wins, coping with trade-offs Abstract The possible implications of global trends such as climate change and resource scarcity on food security are high on the political agendas. While the food sufficiency aspect of food security takes centre-stage, the future of food safety and nutritional quality of diets often seems to be taken for granted. This paper builds on the results of a foresight study on EU food safety and nutrition towards 2050 to discuss potential future points of tension for food policy. Increasing food production while using fewer resources and reducing food waste while ensuring food safety are just two examples. Innovation at different levels in the food system will be needed to address future challenges. Fast technology uptake and the launch of new food-related products can put pressure on the ability to deliver timely risk assessments, the scope of which might also need to cover other legitimate factors. Future food policies need to be more sensitive to impacts on food safety and nutrition and health aspects. A holistic food systems approach must be taken to identify and discuss in advance possible tensions and trade-offs and to address them upfront in a systematic and transparent manner. Keywords:Food safety; Nutrition; Foresight; Challenges; Preparedness;
During the recent 30 years, China, a country in the east of the world, is recovering in an amazing speed. It pays a lot of attention on the development of economy, and as a result, it’s GDP has ranked the second. With the high developing pace in China, several problems appear at the same time, such as the large gap between the poor and the rich, the lack of passion and sympathy among the public, the corruption and degeneration of the officials, fraudulent facts all over the country and so on. But there is a most important thing that no one can overlook, and must emphasize it as much as possible. It is the problem of the safety of the food. In China, there is an old saying that ‘Food is god for the people’. For the reason that in the past 5 thousand years, ordinary Chinese people were struggling for food all their lives. And till now, when the situation is getting better and most Chinese people don’t need to worry about having nothing to eat, two Chinese people meeting each other, the first thing they ask must be ‘Have you eaten your meal?’ So it is obvious that food is the most important thing in Chinese people’s daily life. But these years, the problem of the safety of the food
食品安全风险评估经管规定（试行） 第一条为规范食品安全风险评估工作，根据《中华人民共和国食品安全法》和《中华人民共和国食品安全法实施条例》的有关规定，制定本规定。 第二条本规定适用于国务院卫生行政部门依照食品安全法有关规定组织的食品安全风险评估工作。 第三条卫生部负责组织食品安全风险评估工作，成立国家食品安全风险评估专家委员会，并及时将食品安全风险评估结果通报国务院有关部门。 国务院有关部门按照有关法律法规和本规定的要求提出食品安全风险评估的建议，并提供有关信息和资料。 地方人民政府有关部门应当按照风险所在的环节协助国务院有关部门收集食品安全风险评估有关的信息和资料。 第四条国家食品安全风险评估专家委员会依据国家食品安全风险评估专家委员会章程组建。 卫生部确定的食品安全风险评估技术机构负责承担食品安全风险评估相关科学数据、技术信息、检验结果的收集、
处理、分析等任务。食品安全风险评估技术机构开展与风险评估相关工作接受国家食品安全风险评估专家委员会的委托和指导。 第五条食品安全风险评估以食品安全风险监测和监督经管信息、科学数据以及其他有关信息为基础，遵循科学、透明和个案处理的原则进行。 第六条国家食品安全风险评估专家委员会依据本规定及国家食品安全风险评估专家委员会章程独立进行风险评估，保证风险评估结果的科学、客观和公正。 任何部门不得干预国家食品安全风险评估专家委员会和食品安全风险评估技术机构承担的风险评估相关工作。 第七条有下列情形之一的，由卫生部审核同意后向国家食品安全风险评估专家委员会下达食品安全风险评估任务： （一）为制订或修订食品安全国家规范提供科学依据需要进行风险评估的； （二）通过食品安全风险监测或者接到举报发现食品可能存在安全隐患的，在组织进行检验后认为需要进行食品安全风险评估的； （三）国务院有关部门按照《中华人民共和国食品安全法实施条例》第十二条要求提出食品安全风险评估的建议，并按规定提出《风险评估工程建议书》（见附表1）；