包邮食品专业英语

Chapter 1 Food Safety and Management
Unit 1 Overview of Food Safety
　　1.1 Definition of Food Safety
　　1.2 Hazards Associated with Foods
　　　1.2.1 Biological Hazards
　　　1.2.2 Chemical Hazards
　　　1.2.3 Physical Hazards
　　1.3 History of Food Safety
　Unit 2 Issues in Food Safety
　　2.1 Acrylamide
　　2.2 Food Allergies
　　2.3 Genetically Modified Food
　　2.4 Mad Cow Disease
　　2.5 Food Irradiation
　　2.6 Pesticides
　Unit 3 GMP and SSOP
　　3.1 Good Manufacturing Practice
　　　3.1.1 Personnel
　　　3.1.2 Buildings and Facilities
　　　3.1.3 Production and Process
　　3.2 Sanitation Standard Operating Procedures
　Unit 4 HACCP
　　4.1 Principles of the HACCP System
　　4.2 Exeucating a HACCP Plan
　Unit 5 Food Risk Analysis
　　5.1 Risk Analysis　
　　　Process of Risk Analysis
　　5.2 Risk Assessment
　　5.3 Risk Management
　　　General Principles of Food Safety Risk Management
　　5.4 Risk Communication
　Unit 6 Food Quality
　　6.1 Definition Of Food Quality
　　6.2 Quality Attributes
　　6.3 Quality Factors in Foods
　　　6.3.1 Appearance Factors
　　　6.3.2 Textural Factors
　　　6.3.3 Flavor Factors
　　　6.3.4 Additional Quality Factors
　Unit 7 Food Quality Management
　　7.1 Functions of Quality Management
　　7.2 Principles of Quality Management
　　7.3 Quality Design
　　7.4 Quality Control
　　7.5 Quality Assurance
　　7.6 Quality Improvement
　Unit 8 Quality Control Tools
　　8.1 Check Sheet
　　8.2 Flow Chart
　　8.3 Cause and Effect Diagram
　　8.4 Control Chart
　　8.5 Histogram
　　8.6 Scatter Plot
　　8.7 Pareto Diagram
　　8.8 Summary
　Unit 9 Crisis Management for Food Industry
　　9.1 Crisis Definitions
　　　9.1.1 Sudden Crisis
　　　9.1.2 Smoldering Crisis
　　9.2 Crisis Management
　　9.3 International Crisis Management
　Unit 10 Foods Entry-Exit Inspection and Quarantine
　　10.1 Introduction to Foods Entry-Exit Inspection　and　Quarantine
　　　10.1.1 Inspection
　　　10.1.2 Quarantine
　　10.2 China's Entry-Exit Commodity Inspection and Quarantine System
　　　10.2.1 Inspection and Quarantine Authorities
　　　10.2.2 Main Inspection and Quarantine Operation
　　　10.2.3 Functions of the Inspection and Quarantine Statement and Certificate
　　10.3 Supervision and Inspection of Foodstuffs
Chapter 2 Basic Knowledge of Food Science
　Unit 1 Food Ingredients and Nutrition
　Unit 2 Sterilized Milk and Milk Products
　Unit 3 Meat
　Unit 4 Eggs
Reference Materials