on food safety
PAS223---食品包装设计和生产的食品安全前提方案
PAS223:2011Name名称 Prerequisite programmes on food safety for design and manufacture of food packaging 食品食品包装包装包装设计设计设计和和生产生产的的食品食品安全安全安全前提方前提方前提方案案 Contents目录 Foreword 前言、Introduction 介绍1．Scope 范围2．Normative references 规范性引用文件3 Terms and definitions 术语和定义4 Establishments 建筑物/厂房4.1 General requirements 总要求4.2 Environment 环境4.3 Locations of establishments 厂房位置5 Layout and workspace 厂房和工作场所布局5.1 General requirements 总要求5.2 Internal design, layout and traffic patterns 内部设计、布局和运输方式5.3 Internal structures and fittings 内部结构和设施5.4 Equipment 设备5.5 Temporary/mobile structures 临时/移动结构5.6 Storage Utilities 仓储设施6.1 General requirements 总要求6.2 Water supply 供水6.3 Air quality and ventilation 空气质量和通风6.4 Compressed air and other gases 压缩气体和其他气体6.5 Lighting 照明7 Waste 废弃物7.1 General requirements 总要求7.2 Containers for waste 盛放废弃物的容器7.3 Waste management and removal 废弃物管理和清除7.4 Drains and drainage 排水沟和排水8 Equipment suitability and maintenance 设备适宜性和维护8.1 General requirements 总要求8.2 Hygienic design 设计卫生8.3 Food packaging contact surfaces 食品包装接触面8.4 Testing and monitoring 测试和监视设备8.5 Preventive and corrective maintenance 预防性和纠正性维护9 Purchased materials and services 材料和服务采购9.1 General requirements 总要求9.2 Selection and management of suppliers 供应商的选择和管理9.3 Incoming raw materials 进料要求10 Contamination and migration 污染和迁移10.1 General requirements 总要求10.2 Microbiological contamination 微生物性污染10.3 Physical contamination 物理性污染10.4 Chemical contamination 化学性污染10.5 Chemical migration 化学性迁移10.6 Allergen management 过敏原管理11 Cleaning 清洗11.1 General requirements 总要求11.2 Cleaning agents and tools 清洗剂和清洗工具11.3 Cleaning programmes 清洗方案11.4 Monitoring cleaning programme effectiveness 监视清洗方案的监视12 Pest control 虫害控制12.1 General requirements 总要求12.2 Pest control programmes 虫害控制方案12.3 Preventing access 防止虫害进入12.4 Harbourage and infestations 虫害藏匿地和出没处12.5 Monitoring and detection 监视和探测12.6 Eradication 根除虫害13 Personnel hygiene and facilities 个人卫生与设施13.1 General requirements 总要求13.2 Personnel hygiene facilities and toilets 人员卫生设施和洗手间13.3 Staff canteens and designated eating areas 员工餐厅和指定用餐区域13.4 Workwear and protective clothing 工作服和防护服13.5 Illness and injuries 疾病和伤害13.6 Personal cleanliness 个人清洁13.7 Personal behaviour 个人行为举止14 Rework 返工14.1 General requirements 总要求14.2 Storage, identification and traceability 贮存、标识和可追溯性14.3 Rework usage 返工产品使用15 Withdrawal procedures 撤回程序15.1 General requirements 总要求15.2 Withdrawal requirements 产品撤回要求16 Storage and transport 仓储和运输16.1 General requirements 总要求16.2 Warehousing requirements 仓库储存要求16.3 Vehicles, conveyances and containers 车辆、运输工具和容器17 Food packaging information and consumer awareness 食品包装信息、消费者意识17.1 General requirements 总要求18 Food defence, biovigilance and bioterrorism 食品防护、生物警报和生物反恐18.1 General requirements 总要求18.2 Access controls 进入控制19 Food packaging design and development 食品包装设计和开发19.1 General requirements 总要求19.2 Communication and change control 沟通和变更控制19.3 Design 设计19.4 Specifications 规范19.5 Process validation 过程确认Bibliography 参考文献Foreword前言This Publicly Available Specification (PAS) has been prepared by the British Standards Institution (BSI) to specify requirements for prerequisite programmes to assist in controlling food safety hazards.公共可用规范(PAS)是由英国标准机构制定，该项规范对应用与食品安全危害控制的管理体系提供了前提条件。
食品安全英文标语
食品安全英文标语导读：1、关注食品安全，建设平安社会。
Pay attention to food safety and build a safe society.2、做良心食品，创诚信企业。
Conscience food, a good faith enterprise.3、欲想寿比南山，饮食安全为先。
Want to longevity food safety first.4、民以食为天，食以安为先。
Hunger breeds discontentment, food to safety first.5、科学饮食用药安全饮食用药。
Scientific diet, medication safety, diet medication.6、依法生产经营，确保食品质量。
Production and management according to law to ensure the quality of food.7、留意多一点，问题少一点。
Pay more attention to the problem, but less.8、开口吃个爽，莫把安全忘。
Open your mouth and take your breath away. Don't forget your safety.9、增强诚信意识，提供安全食品。
Strengthen the sense of honesty and provide safe food.10、健康人生，安全饮食。
Healthy life, safe eating.11、保障食品安全，共建和谐家园。
Ensure food safety and build a harmonious homeland.12、关注食品安全，关爱生命健康。
Pay attention to food safety and love life and health.13、学生要健康，食品要安全。
注意饮食安全英语作文80词
注意饮食安全英语作文80词Hello, the following is an essay on food safety.Hello everyone, food safety is crucial to our health and well-being. We should always be mindful of the sources of our food and ensure that it is fresh and properly prepared. Eating clean and healthy foods can help prevent various illnesses and maintain a strong immune system. It's important to wash our hands before handling food, and to cook it to the recommended temperature to kill harmful bacteria. Remember, food is not just nourishment for our bodies, but also a safeguard for our health.大家好，食品安全对我们的健康和幸福至关重要。
我们应该时刻关注食物来源，确保食物新鲜且烹饪得当。
食用清洁健康的食物有助于预防各种疾病，并保持强大的免疫系统。
在处理食物之前洗手，并将其烹饪至推荐的温度以杀死有害细菌，这一点很重要。
记住，食物不仅是我们身体的营养来源，也是我们健康的保障。
Let's also be mindful of the additives and preservatives in processed foods. Excessive consumption of these can have negative effects on our health. It's best to stick to natural and organic foods as much as possible. Additionally, avoid eating expired food as it can cause food poisoning and other health issues.此外，我们还要注意加工食品中的添加剂和防腐剂。
中华人民共和国进出口食品安全管理办法 英文
Regulations on Food Safety Management for Import and Exportin the People’s Republic of ChinaThe People’s Republic of China places great emphasis on ensuring the safety of food products that enter and leave the country. The regulations governing the import and export of food products play a crucial role in safeguarding public health and maintaining the quality of food products in the market.OverviewThe regulations on food safety management for import and export in China aim to regulate and supervise the entire process of importing and exporting food products. These regulations cover various aspects of food safety, including inspection and quarantine procedures, labeling requirements, and quality standards.Import RegulationsWhen importing food products into China, importers must adhere to strict guidelines to ensure the safety and quality of the products. Imported food products must undergo inspection and quarantine procedures to prevent the entry of contaminated or substandard products into the country. Importers are required to provide detailed information about the origin, ingredients, and manufacturing processes of the food products to authorities for assessment.Export RegulationsSimilarly, when exporting food products from China to other countries, exporters must comply with the regulations set by the importing countries to ensure that the products meet the required standards. Exported food products must pass inspections and tests to demonstrate their safety and quality. Additionally, exporters must ensure that the labeling of the products complies with the regulations of the importing countries.Inspection and Quarantine ProceduresInspection and quarantine procedures are an essential part of the import and export process to prevent the spread of diseases and ensure the safety of food products. Authorities conduct inspections at ports of entry to check for any signs of contamination, spoilage, or tampering. Quarantine measures are implemented to isolate and treat any products that fail to meet the safety standards.Labeling RequirementsProper labeling of food products is crucial for providing consumers with accurate information about the products they purchase. Labels must includeessential details such as the product name, list of ingredients, nutritional information, allergen warnings, and expiration dates. Ensuring compliance with labeling requirements helps consumers make informed choices and protects them from potential health risks.Quality StandardsThe regulations on food safety management for import and export in China set stringent quality standards to guarantee the safety and quality of food products. These standards cover various aspects such as hygiene practices, storage conditions, transportation requirements, and production processes. By adhering to these standards, both importers and exporters can maintain the integrity of the food supply chain and uphold consumer confidence.ConclusionThe regulations on food safety management for import and export in the People’s Republic of China are designed to promote the safety and quality of food products in the global market. By enforcing strict guidelines for inspection, labeling, and quality standards, the authorities aim to protect public health and ensure that only safe and high-quality food products enter and leave the country. Adhering to these regulations is essential for all stakeholders involved in the import and export of food products to uphold the reputation of Chinese food products in the international arena.。
食品添加剂对食品安全的影响毕业论文
食品添加剂对食品安全的影响毕业论文镇江高等职业技术学校毕业设计论文食品添加剂对食品安全的影响The influence of food additives on food safety目录第一章食品添加剂 (5)1.1 食品添加剂定义 (5)1.2 食品添剂的安全使用 (5)1.3 食品添加剂的分类 (6)1.4 常用食品添加剂的种类 (6)1.4.1 鲜味剂 (7)1.4.2 酸味剂 (8)1.4.3 甜味剂 (9)1.4.4 其他食品添加剂 (11)1.5 食品防腐剂……………………………………………………………121.5.1 食品防腐剂的作用机理 (13)1.5.2 常用食品防腐剂 (14)第二章食品添加剂使用现状及存在的问题 (16)2.1 食品添加剂的使用现状 (16)2.2 食品添加剂使用中存在的问题 (16)2.2.1 未经国家批准使用或禁用的添加剂 (16)2.2.2 添加剂使用超出规定范围 (17)2.2.3 使用工业级添加剂代替食品添加剂 (17)第三章食品添加剂对食品安全的影响.......................................18 3.1 食品添加剂的安全性 (18)3.2 滥用食品添加剂的危害性 (18)3.3 导致认为食品添加剂影响食品安全的原因 (19)3.3.1 滥用食品添加剂 (19)3.3.2 滥用非法添加物 (19)3.3.3 食品生产商不正当宣传 (20)第四章食品添加剂与食品工业的关系及利弊 (21)4.1 食品添加剂与工业的关系 (21)4.2 使用食品添加剂的利与弊 (21)结论………………………………………………………………………………23致谢………………………………………………………………………………24参考文献…………………………………………………………………………25食品添加剂对食品安全的影响摘要“民以食为天”,食品工业的发展对于改善人们的食物结构、方便人们生活、提高生活质量、保障身体健康具有重要意义。
食品专业英语课件
译文
重组DNA技术在食品和食品配料的生产应用的20年的时间 里，已经从基础研究的水平发展成商业化的地步。
Part 2 食品科技英语的阅读
Lesson 1 WHO Strategy on Food Safety
From the very beginning, development and use of genetic engineering have been accompanied by strict regulations. These regulatory requirements cover the contained use of genetically modified organisms (GMO), their deliberate release into the environment as well as the placing on the market of products containing or consisting of GMO.
B. Most developing countries are willing to be responsible for the consequence of using the new technology.
C. Most developed countries are not willing to be responsible for the consequence of using the new technology.
到目前为止，还没有关于由人们消费转基因食品所产生的 译文 负面影响的报道。然而，转基因食品的本质（伦理问题）
和发展速度引起了消费者的恐慌。
Par Strategy on Food Safety
《食品安全英语》课件
Hazardous processing
The identification and control of hazards in food processing, including the use of hazard analysis and critical control points (HACCP) principles
Food safety standards and implementation
要点一
HACCP
要点二
ISO 22000
The Hazard Analysis and Critical Control Point (HACCP) system is a management system used to identify potential hazards and control them to ensure food safety It focuses on preventing hazards compared to reacting to them after they have occurred
The relationship between food safety and health
Food safety is directly linked to human health
The discussion of unsafe food can lead to various health problems, such as diarrhea, vomiting, fever, and in multiple cases,
PPT courseware for Food Safety English
关于食品安全的英语
03
Food Safety Regulations and Standards
International Regulations and Standards
Codex Alimentarius A collection of internationally adapted food standards, guidelines, and codes of practice to protect the health of consumers and ensure fair trade practices World Health Organization (WHO) Food Safety Guidelines Provide scientific advice and guidance on food safety issues, including risk assessment, risk management, and foodborne diseases International Organization for Standardization (ISO) Food Safety Standards Develop and publish international standards for
Viral Contamination
Food can also be contained with viruses such as Norovirus and Heritage A, which are transmitted through contained food or water
Parasitic Coordination
Chemical Contaminants
英语作文FoodSafety食品安全（精选5篇）
英语作文FoodSafety食品安全（精选5篇）第一篇：英语作文 Food Safety 食品安全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.Fake commodities are harmful in many ways.To begin with, it is a waste of resource, especially in our country.Second, it has bad effect on the reputation of the real manufacturers and brings about moral Crisis.Above all, all that matters is food.people’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.Atthe 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.Global Shortage of Fresh Water 全球淡水短缺提纲：1、人们以为淡水是取之不尽的(提示：雨水、河水、井水......)；2、实际上淡水是非常紧缺的(提示：人口增加，工业用水增加，污染......)；3、我们应该怎么办？原因：1、人口增加；2、工业用水增加；3、污染......。
CET 4 作文范文 8 篇
CET 4 作文范文8 篇1.On Food Safety1.接连发生的食品安全问题引起大家的密切关注，比如牛奶问题2.请分析一下食品安全的重要性3.你认为相关部门应采取什么措施加强食品安全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 the government, especially when such food is exported to other countries. Furthermore, unsafe food can undermine consumer’s 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 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.2.Cars and Air Pollution1.私家轿车越来越多，污染问题随之产生2.解决的方法是。
食品安全英语作文(15篇)
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 SafetyJune 15th， 2006Dear 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。
【英语】动词被动语态考点+例题-全面解析1
【英语】动词被动语态考点+例题-全面解析1一、动词被动语态1．—Quite a few new laws and rules on food safety ______ into use last month.—Can you tell me what they are?A. were puttingB. have been putC. were putD. put【答案】C【解析】【分析】题意：——上个月，相当多的关于食品安全的新法律和制度投入了使用。
——你能告诉我他们有哪些吗？根据时间状语last month可知时态为一般过去式，主语为“new laws and rules ”，被投入使用，使用被动语态were+过去分词。
故选C。
【点评】考查一般过去时的被动语态，注意结构为：was/were+过去分词。
2．Teenagers should ________ to take care of themselves from a young age.A. educateB. be educatingC. have educatedD. be educated【答案】 D【解析】【分析】句意:我们应该从小时候就开始教育年轻人照顾自己。
结合语境可知本句主语是动作对象，故用被动语态。
选D。
3．—Do you know when and where the 24 Winter Olympic Games___________?—In Beijing and Zhangjiakou, in 2022.A. is heldB. will be heldC. will hold【答案】B【解析】【分析】句意：—你知道24届冬奥会什么时候在哪里举行吗？—2022年在北京和张家口。
根据in 2022.可知是一般将来时态。
冬奥会被举办，the 24 Winter Olympic Games和hold之间是被动关系，所以用被动语态，will be+过去分词，故选B。
On Food Safety 英语作文(优秀7篇)
On Food Safety 英语作文（优秀7篇）（经典版）编制人：__________________审核人：__________________审批人：__________________编制单位：__________________编制时间：____年____月____日序言下载提示：该文档是本店铺精心编制而成的，希望大家下载后，能够帮助大家解决实际问题。
文档下载后可定制修改，请根据实际需要进行调整和使用，谢谢!并且，本店铺为大家提供各种类型的经典范文，如工作资料、求职资料、报告大全、方案大全、合同协议、条据文书、教学资料、教案设计、作文大全、其他范文等等，想了解不同范文格式和写法，敬请关注!Download tips: This document is carefully compiled by this editor.I hope that after you download it, it can help you solve practical problems. The document can be customized and modified after downloading, please adjust and use it according to actual needs, thank you!In addition, this shop provides you with various types of classic model essays, such as work materials, job search materials, report encyclopedia, scheme encyclopedia, contract agreements, documents, teaching materials, teaching plan design, composition encyclopedia, other model essays, etc. if you want to understand different model essay formats and writing methods, please pay attention!On Food Safety 英语作文（优秀7篇）在生活、工作和学习中，大家对作文都再熟悉不过了吧，作文是一种言语活动，具有高度的综合性和创造性。
关于与食品接触的塑料材料和物品的第10_2011号欧盟指南(EU)
EUROPEAN COMMISSIONHE ALTH AND CONSUME RS DIRE CTORATE-GENERALSafety of the Food chainInnovation and sustainabilityBrussels, 21.02.2014Union Guidelines on Regulation (EU) No 10/2011 on plastic materials and articles intended to come into contactwith foodTABLE OF CONTENTS1INTRODUCTION (4)1.1Purpose of the Guidance document (4)2CHAPTER I – GENERAL PROVISIONS (4)2.1Subject matter and scope (4)2.2Definitions (7)2.3Placing on the market of plastic materials and articles (11)3CHAPTER II - COMPOSITIONAL REQUIREMENTS (11)3.1Union list of authorised substances (11)3.1.1Union list (11)3.1.2Addition of new substances to the Union list (13)3.2Derogations for substances not included in the Union list (13)3.2.1Polymer production aids (PPA) (14)3.2.2Salts of authorised acids, alcohols and phenols (14)3.2.3Mixtures (14)3.2.4Polymeric additives (14)3.2.5Polymeric starting substances (14)3.3Substances not included in the Union list (14)3.3.1Aids to polymerisation (15)3.3.2Non-intentionally added substances (NIAS) (17)3.3.3Stabilisers in monomers, starting substances and additives (17)3.3.4Coatings, printing inks and adhesives (17)3.3.5Colorants (18)3.3.6Solvents (18)3.4The status of antimicrobial substances (18)3.5Establishment and management of the provisional list of additives (19)3.6General requirements on substances (20)3.6.1Specifications and restrictions for substances, materials and articles (20)3.6.2Specific migration limits (SMLs) (22)3.6.3Dual-use additives (22)3.6.4Overall migration limit (OML) (27)4CHAPTER III - SPECIFIC PROVISIONS FOR CERTAIN MATERIALS AND ARTICLES (28)4.1Plastic multi-layer materials or articles (28)4.2Multi-material multi-layer materials or articles (29)4.3Set-off in the case of multi-layer materials or articles (29)5CHAPTER IV - DECLARATION OF COMPLIANCE AND DOCUMENTATION (30)5.1Declaration of compliance (DoC) (30)5.2Supporting documentation (31)6CHAPTER V - COMPLIANCE (31)6.1Expression of migration test results (31)6.2Testing of migration (32)6.3Assessment of substances not included in the Union list (32)7CHAPTER VI - FINAL PROVISIONS (33)7.1Amendments of EU acts (33)7.2Repeal of EU acts (33)7.3Application and transitional provisions (34)8ANNEX I - SUBSTANCES (40)8.1Union List of authorised monomers, other starting substances, macromolecules obtained from microbial fermentation, additives, and polymer production aids (Table 1) . 40 8.2Group restriction of substances (Table 2) (42)8.3Notes on verification of compliance (Table 3) (42)8.4Detailed specification on a substance (Table 4) (43)9ANNEX II - RESTRICTIONS ON MATERIALS AND ARTICLES (43)10ANNEX III - FOOD SIMULANTS (43)11ANNEX IV - DECLARATION OF COMPLIANCE (44)12ANNEX V - COMPLIANCE TESTING (44)13ABBREVIATIONS (44)1Introduction1.1 Purpose of the Guidance documentThis Guidance document is part of a series of documents to provide guidance on application of Regulation (EU) No 10/20111 on plastic materials and articles intended to come into contact with food (the "Plastics Regulation"). The series covers the present general guidance, guidance on migration testing (in preparation), guidance on migration modelling2 and guidance on information in the supply chain3.This Guidance document covers general aspects of the Plastics Regulation. It is structured in the same manner as the Plastics Regulation itself. It contains in particular:∙explanations on what is covered by the Plastics Regulation and what is not,∙definitions of terms that relevant in the context of food contact materials and articles, ∙function categories of additives and polymer production aids,∙explanations which substances are included in the Union list,∙explanations why substances are exempted from inclusion in the Union list and applicable provisions for these substances,∙status of biocides in plastic food contact materials and articles,∙explanations on dual use additives and an indicative list of dual use additives,∙explanations on the transitional provisions.The Plastics Regulation is a specific measure for plastic food contact materials and articles adopted pursuant Article 5 of Regulation (EC) No 1935/20044 on materials and articles intended to come into contact with food (the “Framework Regulation”). It consolidates the previous Directives on plastic food contact materials and articles into one Regulation and simplifies the rules applicable to them.2Chapter I – General provisions2.1 Subject matter and scopeThe Plastics Regulation applies to plastic materials and articles as set out in the scope. Plastic materials and articles include the following types of products:∙plastic intermediate materials (e.g. resins and films for further conversion) and those which already have their final composition, but still require mechanical re-shaping to reach their final article shape, without any modification of the formulation (e.g.thermo-formable sheets and bottle pre-forms);1 Commission Regulation (EU) No 10/2011 of 14 January 2011 on plastic materials and articles intended to come into contact with food (OJ L 12, 15.1.2011, p. 1).2 "Applicability of generally recognised diffusion models for the estimation of specific migration in support of Directive 2002/72/EC" http://ihcp.jrc.ec.europa.eu/our_labs/eurl_food_c_m/guidance-documents.3"Union Guidance on Regulation (EU) No 10/2011 on plastic materials and articles intended to come into contact with food as regards information in the supply chain" http://ec.europa.eu/food/food/chemicalsafety/foodcontact/docs/guidance_reg-10-2011_en.pdf.4 Regulation (EC) No 1935/2004 of the European Parliament and of the Council on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC (OJ L 338, 13.11.2004, p. 4).∙final plastic food contact material or article ready to come into contact with food (e.g.packaging material, food storage container, kitchenware or utensil, plastic part in food-processing machinery, food preparation surface, inner surface of fridge, baking trays);∙finished plastic components of the final food contact material or article which only need to be brought together or assembled, either during packing/filling o r before, to make the final article (e.g. bottle and cap, tray and lid, parts of kitchenware or food processing machinery);∙plastic layers inside a finished multi-material multi-layer.Plastic materials covered by the scope of the Plastics Regulation are based on synthetic polymers and synthetic or natural polymers that have been chemically modified. Natural polymers that have not been chemically modified are not covered by the scope of the Plastics Regulation. The Plastics Regulation also covers plastics based on polymers manufactured by microbial fermentation.The Plastics Regulation covers bio-based and bio-degradable plastics if they are manufactured with synthetic polymers, chemically modified natural or synthetic polymers or polymers manufactured by microbial fermentation. For example, a material based on modified starch is covered by the scope of the Plastics Regulation, while a material based on natural macromolecule that is not chemically modified, such as non-modified starch, is not covered by the scope of the Plastics Regulation. Adding an additive to a natural macromolecule is not a chemical modification. The chemical modification has to occur to the macromolecule itself. Plastics manufactured with the use of monomers or oligomers obtained by the so-called “chemical recycling" processes and manufactured with the use of production scraps are also covered by the Plastics Regulation. Plastics manufactured with recycled plastics from mechanical recycling processes are also covered by Regulation (EC) No 282/20085 on recycled plastic materials and articles intended to come into contact with foods, with the exception of those separated from food by a functional barrier layer.The definition of plastics6 in Article 3 (2) of the Plastics Regulation is quite broad. Following this definition, in principle rubber, silicones and ion exchange resins would be within the scope of the Plastics Regulation. However, as the provisions set out for plastics are not necessarily applicable to these materials and they may, in time, be covered by other specific measures, those other materials mentioned above are in Article 2 (2) explicitly excluded from the scope of the Plastics Regulation.Plastic materials and articles are covered by the scope of the Plastics Regulation when they are coated with an organic or inorganic coating or when they are printed. Plastic materials are covered by the scope of the Plastics Regulation when they consist of several plastic layers which are bound together by adhesives. However, the rules set o ut in the Plastics Regulation for printing inks, adhesives and coatings used in plastics are only those with regard to their contribution to the migration from the plastic material and article. The Plastics Regulation does not set compositional requirements to printing inks, adhesives and coatings7. Rules for 5 Commission Regulation (EC) No 282/2008 of 27 March 2008 on recycled plastic materials and articles intended t come into contact with foods and amending Regulation (EC) No 2023/2006, (OJ L 86, 28.3.2008, p.9).6 "Plastic" means polymer to which additives or other substances may have been added, which is capable of functioning as a main structural component of the final materials and articles.7 Except for those coatings which form gaskets in caps and closures that are explicitly listed in Article 2 (1) (d)as falling within the scope of the Plastics Regulation.these materials would have to be set out in separate specific Union measures. Until that date, they are covered by national measures.The Plastics Regulation does apply to plastic layers, even if these layers are bound together with layers of other materials to form a multi-material-multilayer. It only applies to the plastic layers themselves and not to the final article made up by layers of plastic and layers of other materials.The Plastics Regulation applies to plastic materials to which another material is added as an additive, for example, glass-fibre reinforced plastics. It applies to plastic materials consisting of co-polymers, unless the resulting co-polymer falls under the definition of rubbers.The Plastics Regulation sets out rules concerning the following aspects:▪It sets out a Union list of authorised substances that can be used in the manufacture of plastic layers of the plastic materials and articles described in the scope.▪It sets out which types of substances are covered by the Union list and which are not.▪It sets restrictions and specifications for these substances.▪It sets out to which part of the plastic materials the Union list applies and to which not.▪It sets out specific and overall migration limits for the plastic materials and articles.▪It sets out specifications for the plastic materials and articles.▪It sets out a declaration of compliance (DoC).▪It sets out the compliance testing requirements for plastic materials and articles.The Plastics Regulation does not apply to:∙varnished or unvarnished regenerated cellulose film, covered by Commission Directive 2007/42/EC8;∙rubber;∙paper and paperboard, whether modified or not by the addition of plastics;∙surface coatings obtained from:o paraffin waxes, including synthetic paraffin waxes, and/or micro-crystalline waxes,o mixtures of the waxes listed in the previous indent with each other and/or with plastics,∙ion-exchange resins;∙silicones.NOTE:Waxes are a complex group of materials of natural, mineral, petroleum derived or synthetic origin with many different uses. Depending on their use, they may be covered by the Plastics Regulation.Waxes are covered by the Plastics Regulation when they are used as an additive or a polymer production aid and are listed as individual substances in the Union list in Table 1 of Annex I of the Plastics Regulation.Waxes are not covered by the Plastics Regulation when they are the sole or a major component of surface coatings. This is the case, for instance, for paraffin waxes, including8 Commission Directive 2007/42/EC of 29 June 2007 relating to materials and articles made of regenerated cellulose film intended to come into contact with foodstuffs (OJ L 172, 30.6.2007, p.71).synthetic paraffin, and/or micro-crystalline waxes and for mixtures of these waxes with each other and/or with plastics.NOTE:Thermoplastic elastomers (TPE) are co-polymers made of polymers which fall under the definition of polymers set out in the Plastics Regulation. They are composed of substances identical to plastics, even though they may differ in physico-chemical properties. They are in some Member States covered by the national legislation on rubber and elastomers, while other Member States do not cover them under the scope of their national legislation or recommendation. TPE should be manufactured with monomers and additives listed in Plastics Regulation and should respect the specific migration limits (SMLs). Migration models for some of the TPE, e.g. SBS, are available in the Guidance on migration modelling. As explained in the 7th recital of the Plastics Regulation, rubbers are excluded from the scope of Plastics Regulation because they differ in composition and physico-chemical properties from plastics. As TPEs have the same composition as plastics, they are not covered by the term rubber and therefore not excluded from the scope of the Plastics Regulation.NOTE:All food contact materials and articles, intermediates and substances used for their manufacture which fall within the scope of the Framework Regulation are covered by and subject to the respective requirements of that Regulation. This applies to materials and articles covered by specific EU measures, such as plastics, but also to those covered by specific national measures.2.2 DefinitionsIn addition to the definitions set out in the Framework Regulation and the Plastics Regulation the this guidance clarifies the use of certain terms used in the context of this Guidance document:▪"Adhesives" means non-metallic substance capable of joining materials by surface bonding (adhesion9), and the bond possessing adequate internal strength (cohesion10)11.▪"Blend" is any mixture of plastics in the same physical state, each of which is capable of functioning as a main structural component of finished materials and articles.▪"Coating" means a non-self-supporting layer composed of substances applied on an already existing substrate in order to impart special properties or improve technical performances of the finished article.9 Adhesion is the force of attraction between molecules in different layers.10 Cohesion is the force of attraction between molecules within the same layer.11 Different kinds of adhesives are necessary to accommodate the specific performance requirements of the many plastic food contact articles (e.g. bags, pouches, boxes, chopping boards, kitchen furniture), and the diverse range of plastic materials employed (e.g. PE, PP, OPP, PET, PC, PVC). These different kinds of adhesives systems - primarily aqueous based or water soluble, solvent based, and 100% solid adhesive systems – are employed to produce bonded assemblies, which are fit for purpose. Each type of these adhesive systems may be reactive or non-reactive. Irrespective of the chemistry and the curing mechanis m (physical or chemical), the cured adhesive films consist basically of polymeric organic substances of high molecular weight.o"Inorganic surface coating" means a non-self-supporting layer composed of inorganic substances applied on an already existing substrate, e.g. a silicondioxide coating.o"Organic surface coating" means any resinous or polymerised preparation which is converted to a thin, solid polymer layer used to provide a functionaleffect on a surface and which is not capable of acting by itself as a mainstructural component of a final material and article.▪"Dual use additives" means additives which are covered by a listing12 in the Union list and which are also listed as food additives or flavourings in Regulations (EC) No 1333/200813 and (EC) No 1334/200814 and their implementing measures.▪"Fat consumption Reduction Factor" (FRF) is a factor between 1 and 5 by which measured migration of lipophilic substances, as indicated in Annex I of the Plastics Regulation, into a fatty food or simulant D1 or D2 and its substitutes shall be divided before comparison with the SMLs.▪"Ion exchange resin" covers ion exchange and adsorbent resins, made of synthetic organic macromolecular components, which can be used in the processing of foodstuffs to bring about exchange of ions or adsorption of foodstuffs constituents.They do not include, however, cellulosic ion exchangers.▪"Layer" means a homogenous continuous or semi-continuous15 material of defined composition that is extended in two dimensions separated by an interface from another homogenous continuous or semi-continuous material of a defined but different composition16.▪“Masterbatch” means a preparation of one or more polymers which encapsulate a high concentration of ingredients like colorants, fillers, fibres or stabilizers that influence the physical properties of the final preparation. A masterbatch is intended to be blended with a polymer and not used to make an article as such.▪“Migration modelling” means a calculation of the specific migration level of a substance based on the residual content of the substance in the mate rial or article applying generally recognised diffusion models. These are based on scientific 12 Note that some food additives are the salts of acids and alcohols that are listed in the Union list, even though the acid or alcohol itself is not a food additive.13 Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (OJ L 354, 31.12.2008, p. 16); Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives (OJ L 295, 12.11.2011, p. 1); Commission Regulation (EU) No 1130/2011 of 11 November 2011 amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives by establishing a Union list of food additives approved for use in food additives, food enzymes, food flavourings and nutrients (OJ L 295, 12.11.2011, p. 178).14 Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC (OJ L 354, 31.12.2008, p. 34).15 For the purpose of this Guidance document, a pattern coating such as an ink, lacquer or coldseal is considered to be a layer where it is present.16 A layer does not necessarily need to have a flat sheet-like shape, but can have other forms in cases of moulded articles as e.g. bottles. A printing ink “layer” is often not continuous – the image may not be printed over 100% of the surface, and can be composed of coloured dots.The nature of a layer can be diverse. Examples for layers in the context of food contact materials are:plastics, printing inks, paper, metals, laminating waxes, lacquers, varnishes, organic or inorganic (e.g. metallization layer, SiOx-layer) coatings or adhesives.evidence overestimating real migration and taking into account the Guidance document on migration modelling▪"Migration test" means the determination of the release of substances from the material or article either into food or into a food simulant.▪“Oligomer” means a substance consisting of a finite number of repeating units which has a molecular weight of less than 1000 Da.▪“Product from intermediate stages of ma nufacture” also referred to as "Plastic intermediate materials" means a plastic powder, granules or flakes (including “masterbatch”), pre-polymer (excluding Article 6(3)(d) of the Plastics Regulation), any semi-finished material and article such as a film, sheet or laminate requiring further processing/re-formulation steps to become a “finished” material or article. In short, this is any product which is not a basic chemical and not yet a finished plastic material or article.▪“Polymeric additive” means any polymer which is used as an additive having a physical or chemical effect in the plastic and which cannot be used in the absence of other polymers as a main structural component of finished materials and articles.▪"Pre-polymer" is a polymer of relatively low molecular weight, usually an intermediate between the monomer and the final polymer or resin.▪"Printing inks" are mixtures of colorants with other substances which are applied on materials to form a print design on this material17.▪"QM" means maximum permitted residual content of a substance in the final material or article expressed as weight per weight concentration in the final article.▪"QMA" means maximum permitted residual quantity of a substance in the final material or article expressed as weight per surface area of the article in contact with food.▪"Repeated use article" means an article intended to be used several times that comes into contact with different portions of foods during its lifetime. For example, kitchenware, reusable containers or components of packaging machinery.▪"Rubber" means low shear modulus materials, either natural18 or synthetic, made up of carbonaceous macromolecules, and characterised by long polymer chains arranged ina three-dimensional flexible network held by chemical covalent cross-links. Theypresent, at service temperature and until their decomposition, elastic physical properties which allow the material to be substantially deformed under stress and recover almost its original shape when the stress is removed. The definition does not cover thermoplastic elastomers.▪"Set-off" is the phenomenon of the transfer of substances from outer layer of materials and articles to the inner food contact layer through direct contact and not via diffusion through the material. Set-off may occur, where there is a contact between the outside 17 Printing inks are preparations (mixtures) which may be manufactured from combinations of colorants (pigments, dyes), binders, plasticisers, solvents, driers and other additives. They are solvent-borne, water-borne, oleoresinous or energy-curing (UV or electron beam) systems. They are applied by a printing and/or a coating process, such as flexography, gravure, letterpress, offset, screen, non-impact printing or roller coating. Printing inks on food packaging are generally applied on the non-food contact side of primary food packaging, and – accordingly –are often referred to as “food packaging inks”.18 For example, caoutchoucs which are naturally derived rubber from latex originating from the sap of trees.and inside of the material or article during, for example, storage or transport. Such direct contact may occur when materials are wound in reels or stacked in sheets or when articles such as trays and pots are nested inside each other. Unlike migration under these conditions, set-off may occur in both materials and articles with or withouta functional barrier.▪"Single use article" means an article intended to be used once and coming into contact with not more than a single portion of foodstuffs during its lifetime. (Food packaging should be regarded as single use article, even if the consumer may re-use it. This includes, for example, lids for jars. Disposable gloves should be regarded as single use articles, even if the user may be in contact with several portions of food with them).▪"Silicones" means macromolecular substances or materials based on organopolysiloxanes and which are crosslinked forming a three-dimensional network having elastomeric or rubber-like properties.▪"Substances in nanoform" refers to nanomaterials as defined in Commission Recommendation 2011/696/EU of 18 October 2011 on the definition of nanomaterial19. This Recommendation defines a nanomaterial as a natural, incidental or manufactured substance containing particles, in an unbound state or as an aggregate or as an agglomerate and where, for 50 % or more of the particles in the number size distribution, one or more external dimensions is in the size range 1 nm-100 nm. In specific cases and, where warranted by concerns for the environment, health, safety or competitiveness, the number size distribution threshold of 50 % may be replaced by a threshold between 1 and 50 %.o'particle' is defined as a minute piece of matter with defined physical boundaries;o‘agglomerate’ means a collection of weakly bound particles or aggregates where the resulting external surface area is similar to the sum of the surfaceareas of the individual components;o‘aggregate’ means a particle comprising of s trongly bound or fused particles.Remark: Once discussions are concluded on how to implement in the food area the definition of nanomaterials included in the Recommendation, an amendment to the Plastics Regulation will be proposed, taking into account the definition in the food area and the specific requirements of the food contact materials sector.▪“Supply chain” means all business operators, including food business operators who directly or indirectly participate in the production, converting, distribution and use of materials and articles intended to come into contact with foods, such as ingredient suppliers, raw materials manufacturers, converters, food packers and retailers.▪“Surface biocide” means a substance intended to keep the surface of a material or article free from microbial contamination, but which is not intended to have a preservative effect on the food itself.▪"Thermoplastic elastomer" means polymer or blend of polymers that does not require vulcanisation or cross-linking during processing, yet has properties, at its service temperature, similar to those of vulcanised rubber. These properties disappear at processing temperature, so that further processing is possible, but return when the 19 OJ L 275, 20.10.2011, p. 38.material is returned to its service temperature. They are covered under the definition of plastics.2.3 Placing on the market of plastic materials and articlesThe definition of "Placing on the market" included in Article 2(1)(b) of the Framework Regulation applies. It covers the following actions on food contact materials which are not yet in contact with food, but also those which are already in contact with food:∙Importing food contact materials into the EU.∙Holding of food contact materials for the purpose of sale, including offering for sale or any other form of transfer, whether free of charge or not.∙The sale, distribution, and other forms of transfer of food contact materials.3Chapter II - Compositional requirements3.1 Union list of authorised substances3.1.1 Union listIn principle, the Union list in Table 1 of Annex I to the Plastics Regulation contains all substances that are functional constituents of plastic.The Union list covers the monomers and other starting substances to manufacture polymers. It does not list the polymers themselves, but only the monomers and other starting substances that are the building blocks of the polymer. The only polymers that need to be listed are natural macromolecules which are chemically modified to make the final plastic, and macromolecules manufactured by microbial fermentation. Monomers are the repeating unit in polymers and thus the backbone of the polymer. Other starting substances can cover substances that modify a polymer, like side-chains or end-caps that are being incorporated in the polymer chain. The term "other starting substances" also covers natural macromolecules which are being chemically modified.The Union list covers substances that are added to polymers to make the final plastic. They are added to achieve either a physical or chemical effect during processing of the plastic or in the final materials or articles. They are intended to be present in the final material or article. Under the term “additive”, the following categories and functions are covered20:- Antifoaming agents, if they have a function in the final article- Anti-skinning agents- Antioxidants- Antistatic agents- Dryers- Emulsifiers, if they have a function in the final article- Fillers- Flame-retardants- Blowing agents used in the manufacture of expanded polymers like polystyrene foam- Hardening agents20 Indicative list of functions covered.。
食品安全话题英语
Food safety testing technology
01
Physical and chemical testing
This includes the detection of hazardous substances such as heavy metals, pests, and additives in food
Radioactive coordination
Radioactive materials can contain food, specifically in areas where nuclear accountants have occurred
03
Temperature use
Improve temperature control during food storage and
目录
• Consumer food safety awareness and behavior
• International cooperation and exchange on food safety
目录
01
Overview of Food Safety
Definition and Importance
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Food contamination and hazards
Biological pooling
Microbial contradiction
Bacteria, viruses, and fungi can contain food, leading to foodborne illnesses
transportation can lead to the growth of hazardous
食品安全观后感500字左右
食品安全观后感500字左右Title: Reflections on Food SafetyTitle: 对食品安全的反思Food safety is a topic that has always been close to my heart, and after watching a documentary on the issue, my concerns have only grown.食品安全一直是我关注的问题，在观看了关于食品安全的纪录片后，我对此更加担忧。
The documentary highlighted the various ways in which food can be contaminated, from pesticides to improper storage and handling.It was shocking to see the extent to which some manufacturers are willing to go to cut costs and increase profits.纪录片展示了食品可能被污染的各种方式，从农药到不当的储存和处理。
看到一些制造商为了削减成本和增加利润愿意走多远，真是令人震惊。
What struck me the most was the lack of transparency in the food industry.Many times, consumers have no idea where their food comes from or how it is produced.This lack of information can lead to a lack of trust in the products we consume.最让我印象深刻的是食品行业的缺乏透明度。
许多时候，消费者不知道他们的食物来自哪里，或者是如何生产的。
高中英语作文观点论证与反驳技巧单选题70题(答案解析)
高中英语作文观点论证与反驳技巧单选题70题(答案解析)1. In the discussion about environmental protection, we should start by _____.A. stating our opinions directlyB. providing some examples firstC. asking questions to engage othersD. introducing a famous quote答案：C。
解析：选项 A 直接陈述观点比较生硬，不是引出观点的好方法。
选项B 先提供例子在某些情况下可行，但不如先提问能更好地吸引他人参与讨论从而引出观点。
选项C 提问可以引起他人兴趣，进而引出观点，是比较好的方式。
选项D 引入名言有时候会比较突兀，不一定能自然引出观点。
2. When writing an argumentative essay on technology, it's a good idea to begin with _____.A. a personal story related to technologyB. a definition of technologyC. a strong statement against technologyD. a question about the impact of technology答案：D。
解析：选项 A 个人故事可能比较局限，不一定能全面引出关于技术的观点。
选项B 定义技术比较枯燥，难以吸引读者引出观点。
选项C 一开始就强烈反对技术太极端，不利于全面引出观点。
选项D 提出关于技术影响的问题可以引发思考，从而自然引出观点。
3. In a debate on education reform, we can start by _____.A. presenting data on current education systemB. criticizing the old education systemC. sharing an experience from schoolD. asking what people expect from education答案：D。
第十一章 食品安全性毒理学评价
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第二节 我国食品安全性毒理学 评价
7
一、制定《食品安全性毒理学评价程 序》的意义
《食品安全性毒理学评价程序》的实施为制定食品卫 生标准及对新产品上市前安全性评价提供了科学依据。
为了保障广大消费者的健康，对于直接和间接用于食 品的化学物质进行安全性评价时一项极为重要的任务。
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二、转基因食品的概况
1983年的第一株转基因植物
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转基因棉花
中国的转基因羊
日本研发的转基因大豆
各种各样的转基因水果
浙江省种植的转基因油菜
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转基因食品总体发展状况
1994年，第一例进入市场的转基因食品(转基因番茄)在美国诞生。 随后，转基因食品越来越多
1996年，全球转基因作物的种植面积仅有170万公顷 1997年飙升到l 100万公顷，是1996年6倍多 1998年达2 780万公顷，在1997年的基础上又翻了一番多 1999年上升到3 990万公顷 2000年全球转基因作物种植面积达4 420万公顷 2001年增长到5 260万公顷， 2001年全球有13个国家种植了转基
适用于评价食品添加剂（包括营养强化剂）、 食品新资源及其成分、新资源食品、保健食 品（营养素补充剂）、辐照食品、食品容器 与包装材料、农药残留等的安全性评价
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二、进行毒理学试验前有关资料的收集 在对待评价物质进行毒理学试验前，必
需尽可能的收集器相关资料，以预测其 毒性并为毒理学实验设计提供参考
80年代以后 ：随着改革开放、国民经 济和社会的发展，制订化学物质安全性 评价体系和立法有关法律法规
1983年公布《食品安全性毒理学评价程序(试行)》，1985年经过修订， 正式公布为[(85)卫防字第78号文件]在全国范围内实施。
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On Food Safety
Nowadays, food safety is becoming an increasingly heated issue in today’s China. Because a string of grave accidents concerning food safety problems have taken place since the 21st century, ranging from the industrial dye of tofu to the Sanlu melamine-tainted milk powder. Undisputedly, this phenomenon is really thought-provoking.
From my point of view, recent serious situation of food safety attributes to the factors as follows, which, I deem, have been existing for a long time. First of all, food producers’ lack of moral ideas is the top cause. They take maximizing profits for granted and neglect guaranteeing the quality of food they produced. In addition, food safety monitoring from related authorities are not enough. What’s more, la ws and regulations on food safety are also not complete. Last but not least, we consumers are lacking in basic food safety knowledge, and have little awareness of safeguarding legal rights.
Accordingly, relentless efforts should be made to relief these food safety problems before the situation becomes completely out of control. To that end, a series of measures can be taken from several aspects. In the first place, food producers should be asked to receive concentrated education in a gesture to enhance their sense of morality. In the second place, regulators from authorities in charge of food safety monitoring should also be required to receive professional training to standardize
their work. Thirdly, the Chinese government is expected to strengthen related laws and regulations to assure that any illegal behaviors be heavily punished. What is the most important is that food safety awareness of the public ought to be promoted to establish a good atmosphere with everyone devoted to safeguarding food safety.
As an old saying goes, ‘union is strength’. Only by accumulating efforts from all walks of life can we get food safety issue settled.
Checked by 梁德民。