文档介绍：2013IHGGreatChina FoodSafetyManagementSystem (IHGFSMS) 洲际酒店集团大中华区 食品安全管理系统Content培训内容:BasicFoodSafetyknowledge食品安全基础知识(1)IHGFSMSDocumentationStructureIntroductionIHG食品安全管理系统文件结构介绍(2)IHGFSMSIntroduction IHG食品安全管理系统介绍(3)IHGFSMSAuditChecklistUpdateandExplanationIHG食品安全管理系统审核检查表更新和解释(4)AuditProcedureandAuditPreparationIntroduction 审核程序和审核准备介绍(5)Content培训内容:HowToUseAuditReportandPrepareRe-audit如何使用报告和准备复审(6)identCaseStudy 食品安全案例分析(7)OnsiteTourandStudy现场参观与学****8)QuestionandTest答疑与测试(9)BasicFoodSafetyKnowledge食品安全基础知识FoodSafety:Thefoodshouldbenon-toxic,harmless,meetthenutritionalrequirements,andwillnotresultinanyacute,: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。BasicFoodSafetyKnowledge食品安全基础知识Foodborneillness:isanyillnessresultingfromtheconsumptionofcontaminatedfood,pathogenicbacteria,viruses,orparasitesthatcontaminatefood(DefinedbyWHO)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)Foodborneillnessthreebasicelements:食源性疾病三个基本要素:theillnessarisesfromfood食物是引起疾病的媒介Foodcontainspathogenicfactors,whichcausethedisease食物中含有致病因子,monclinicalpresentationoffoodborneillnessispoisoningorinfection以中毒性或感染性为主要临床特征。BasicFoodSafetyKnowledge食品安全基础知识Foodborneillness:isanyillnessresultingfromtheconsumptionofcontaminatedfood,pathogenicbacteria,viruses,orparasitesthatcontaminatefood(DefinedbyWHO)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)Foodborneillnessthreebasicelements:食源性疾病三个基本要素:Theillnessarisesfromfood食物是引起疾病的媒介Foodcontainspathogenicfactors,whichcausethedisease食物中含有致病因子,monsymptomsofmanyfoodborneillnessesinclude:Stomachpainandcramps,vomitingandnausea,feverorchills,diarrhea,dehydration,headache食源性疾病的常见症状:胃部疼痛及绞痛,呕吐和恶心,发烧或发冷,腹泻,脱水,头痛。BasicFoodSafetyKnowledge食品安全基础知识Thekeytopreventingpoisoningincateringindustry餐饮业中毒预防的关键FoodpurchasingandreceivingFoodheatingRawandcookedseparatelyTablewarecleaninganddisinfection;FoodStorageStaffhealthconditionPersonalhygieneEnvironmentToxicfloraandfaunaprocessingNitrite食品采购验收食品加热生熟分开餐饮具清洗消毒食品存放从业人员健康个人卫生环境卫生有毒动植物的加工亚