文档介绍：2013 IHG Great China Food Safety Management System (IHG FSMS) 洲际酒店集团大中华区 食品安全管理系统
Content 培训内容:
Basic Food Safety knowledge 食品安全基础知识(1)
IHG FSMS Documentation Structure Introduction
IHG食品安全管理系统文件结构介绍(2)
IHG FSMS Introduction IHG食品安全管理系统介绍(3)
IHG FSMS Audit Checklist Update and Explanation
IHG食品安全管理系统审核检查表更新和解释(4)
Audit Procedure and Audit Preparation Introduction 审核程序和审核准备介绍(5)
Content 培训内容:
How To Use Audit Report and Prepare Re-audit
如何使用报告和准备复审(6)
Food Safety Accident Case Study 食品安全案例分析(7)
On site Tour and Study
现场参观与学****8)
Question and Test
答疑与测试(9)
Basic Food Safety Knowledge 食品安全基础知识
Food Safety :The food should be non-toxic, harmless, meet the nutritional requirements, and will not result in any acute, subacute or chronic hazards.
食品安全: 指食品无毒、无害,符合应当有的营养要求,对人体健康不造成任何急性、亚急性或者慢性危害。
Basic Food Safety Knowledge 食品安全基础知识
Foodborne illness: is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food(Defined by WHO)
食源性疾病:通过摄食进入人体内的各种致病因子引起的、通常具有感染性质或中毒性质的一类疾病.(世卫组织的注解)
Foodborne illness three basic elements:
食源性疾病三个基本要素:
the illness arises from food
食物是引起疾病的媒介
Food contains pathogenic factors, which cause the disease
食物中含有致病因子,并且该致病因子引起了疾病
mon clinical presentation of foodborne illness is poisoning or infection 以中毒性或感染性为主要临床特征。
Basic Food Safety Knowledge 食品安全基础知识
Foodborne illness: is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food(Defined by WHO)
食源性疾病:通过摄食进入人体内的各种致病因子引起的、通常具有感染性质或中毒性质的一类疾病.(世卫组织的注解)
Foodborne illness three basic elements:
食源性疾病三个基本要素:
The illness arises from food
食物是引起疾病的媒介
Food contains pathogenic factors, which cause the disease
食物中含有致病因子,并且该致病因子引起了疾病
mon clinical presentation of foodborne illness is poisoning or infection
以中毒性或感染性为主要临床特征。
Common symptoms of many foodborne illnesses include: Stomach pain and cramps ,vomiting and nausea, fever or