食品安全监督管理 题库 英文版

HYB食品安全监督期末题库名词解释:1.Food:Codex:anysubstance,whetherprocessed,semi-processedorraw,whichisintendedforhumanconsumption,andincludesdrinks,chewinggumandanysubstancewhichhasbeenusedinthemanufacture,preparationortreatmentof“food”butdoesnotincludecosmeticsortobaccoorsubstancesusedonlyasdrugs.2.FoodHygiene:Allconditionsandmeasuresnecessarytoensurethesafetyandsuitabilityoffoodatallstagesofthefoodchain.3.FoodSafety:Assurancethatfoodwillnotcauseharmtotheconsumerwhenitispreparedand/oreatenaccordingtoitsintendeduse.4.FoodQuality：Thequalitycharacteristicsoffoodthatisacceptabletoconsumers.Thisincludesexternalfactorsasappearance(size,shape,color,gloss,andconsistency),texture,andflavor;factorssuchasgradestandards(e.g.ofeggs)andinternalfactors(chemical,physical,microbial)5.FoodSecurity：Asituationexistswhenallpeople,atalltimes,havephysical,socialandeconomicaccesstosufficient,safeandnutritiousfoodtomeettheirdietaryneedsandfoodpreferencesforanactiveandhealthylife.6.FoodDefenseisputtingmeasuresinplacethatreducethechancesofthefoodsupplyfrombecomingintentionallycontaminatedusingavarietyofchemicals,biologicalagentsorotherharmfulsubstancesbypeoplewhowanttodousharm.7.Foodsuitability-assurancethatfoodisacceptableforhumanconsumptionaccordingtoitsintendeduse(Codex)8.CodexAsinglemostimportantinternationalreferencepointoffoodstandards,contentincludes:Standards,codesofpractice,guidelinesandotherrecommendations.9.foodsafetyemergencyasituation,whetheraccidentalorintentional,thatisidentifiedbyacompetentauthorityasconstitutingaseriousandasyetuncontrolledfood-bornerisktopublichealththatrequiresurgentaction.10.Surveillancetheongoingsystematiccollection,collation(整理),analysisandinterpretationofdata,followedbythedissemination(公布)ofinformationtoallthoseinvolvedsothatdirectedactionsmaybetaken.(WHO/CDS/CSR)11.Monitoringtheperformanceandanalysisofroutinemeasurements,aimedatdetectingchangesintheenvironmentorhealthstatusofpopulations.(WHO/CDS/CSR)12.RiskAfunctionoftheprobabilityofanadversehealtheffectandtheseverityofthateffect,consequentialtoahazard(s)infood.13.Traceabilityistheabilitytofollowthemovementofafoodthroughspecifiedstage(s)ofproduction,processinganddistribution(Codex)14.Labelanytag,brand,mark,pictorialorotherdescriptivematter,written,printed,stenciled(模版),marked,embossedorimpressedon,orattachedto,acontaineroffood.HYB15.Labelinganywritten,printedorgraphicmatterthatispresentonthelabel,accompaniesthefood,orisdisplayednearthefood,includingthatforthepurposeofpromotingitssaleordisposal.16.Foodrecallactiontoremovefoodfromthemarketatanystagesofthefoodchains,includingconsumers.17.FoodrecallplanAfoodrecallplanincludestheproceduresandarrangementsthatafoodbusinessoperatormayhaveinplacetoretrievefoodproductsfromthefoodchainifaproblemarises.18.Auditisasystematicandfunctionallyindependentexaminationtodeterminewhetheractivitiesandrelatedresultscomplywithplannedobjectives.19.Inspectionistheexaminationoffoodorsystemsforcontroloffood,rawmaterials,processing,anddistributionincludingin-processandfinishedproducttesting,inordertoverifythattheyconformtorequirements.20.Riskassessmentistheevaluationofthelikelihoodandseverityofadverseeffectsonpublichealtharising,forexample,fromthepresenceinfoodstuffsofadditives,contaminants,residues,toxinsordisease-causingorganisms.21.Certification(认证)istheprocedurebywhichofficialcertificationbodiesorofficiallyrecognizedcertificationbodiesprovidewrittenorequivalentassurancethatfoodsorfoodcontrolsystemsconformtorequirements.Certificationoffoodmaybe,asappropriate,basedonarangeofinspectionactivitieswhichmayincludecontinuouson-lineinspection,auditingofqualityassurancesystems,andexaminationoffinishedproducts.22.Officialaccreditation(认可)istheprocedurebywhichagovernmentagencyhavingjurisdictionformallyrecognizesthecompetenceofaninspectionand/orcertificationbodytoprovideinspectionandcertificationservices.23.Riskanalysisisaprocessconsistingofthreecomponents:riskassessment,riskmanagementandriskcommunication.24.Riskassessmentisascientificallybasedprocessconsistingofthefollowingsteps:(i)hazardidentification,(ii)hazardcharacterization,(iii)exposureassessmentand(iv)riskcharacterization.25.Riskmanagementistheprocessofweighingpolicyalternativesinthelightoftheresultsofriskassessmentand,ifrequired,selectingandimplementingappropriatecontroloptions,includingregulatorymeasures.26.Riskcommunicationistheinteractiveexchangeofinformationandopinionsconcerningriskamongriskassessors,riskmanagers,consumersandotherinterestedparties.填空题：1.Fourtypesoffoodqualityinclude:organolepticquality,functionalquality,nutritionalquality,hygienicquality.2.Organolepticqualityiscomprisedof(color,flavor,textureandappearance).3.Generally,FoodQualityisqualitativeissue(goodorbad)andFOODsecurityisquantitativeissue(enoughornottoeat)4.Intermsofcivilizationhistory,thepeopleconcernfoodqualityearlierthanfoodsafety,thefoodqualityreferstoquantitativequality,nutritionalquality,orfoodsecurityissue.5.Foodhazardsincludebiological,chemicalandphysicalhazard.HYB6.FAO=联合国粮食及农业组织7.WHO=世界卫生组织8.WTO=世界贸易组织9