Chapter I Knowledge of Food Hygiene Laws and Regulations

Section I Food Hygiene Regulations

II. Department Administrative Regulations

III. Local Regulations and Local Government Regulations

IV. Food Hygiene Standards and Inspection Procedures

V. Food Hygiene Regulations Related to School Dining Rooms

Classification of food standards

II. Food hygiene standards

III. Food hygiene standards and product quality control

Section IV. Food hygiene license

Section V. Legal obligations and responsibilities of food producers and operators

I. Obligations of food producers and operators

II. Rights of collective canteen operators

III. Legal responsibility for illegally processing and cooking food

Thinking questions

Chapter II Knowledge of food hygiene management

Section I Hygienic requirements for canteen buildings, layout, equipment and tools

I Hygienic requirements for site selection

II Hygienic requirements for building structure, site setting and layout

III. Hygienic requirements for facilities

IV. Hygienic requirements for equipment and tools

Requirements for water source sanitation management

II. Requirements for environmental sanitation management

III. Disinfection and sanitation management of equipment and tools

I. Establishment of sanitation management organization

II. Establishment and improvement of sanitation system

III. Organization of sanitation inspection and appraisal

IV. Hygienic requirements for employees in canteens

I. Hygienic awareness. Hygienic habits

Thinking questions

Chapter III Hygienic requirements for food processing and operation

Section I Hygienic requirements for food procurement and transportation

Section II Hygienic requirements for food transportation

Hygienic requirements for food storage

I. Methods for food storage

II. Hygienic requirements for food storage

Basic requirements for all kinds of food storage

Section III Hygienic requirements for food processing and cooking

1. Hygienic requirements for picking and washing operations

2. Hygienic requirements for food cutting and matching operations

4. Hygienic requirements for preparing cold pots

5. Hygienic requirements for hot dish storage

6. Hygienic requirements for handling leftovers

Section IV. Cleaning and disinfection of containers

II. Cleaning and disinfection of tableware

Thinking questions

Chapter IV Common food pollution and its prevention and control

Section I Physical pollution of cattle and its prevention and control

I Microbial pollution and food spoilage

II. Mycotoxin pollution of food and its prevention and control

Section II Chemical pollution and its prevention and control

I. Toxic metal pollution and its prevention and control

III. N-nitroso compound pollution and its prevention and control

IV. Harmful chemical substances produced during high-temperature cooking

V. Dioxin compound pollution and its prevention and control

VI. Pollution of food containers and packaging materials and its prevention and control

VII. Food additives

Section III Physical pollution and its prevention and control

I. Radioactive pollution of food and its prevention and control

Thinking questions

Chapter V Prevention of food poisoning and common infectious diseases

Section I Bacterial food poisoning

I. Classification

II. Bacterial food poisoning, Clinical features

III. Prevention of bacterial food poisoning

IV. Salmonella food poisoning

V. Proteus food poisoning

VI. Vibrio parahaemolyticus food poisoning

VII. Staphylococcal enterotoxin poisoning

Section II. Poisonous animal and plant food poisoning

I. Pufferfish poisoning

II. Histamine poisoning caused by fish. Kidney bean poisoning

Section III Chemical food poisoning

I. Nitrite poisoning

II. Arsenic poisoning

Section IV Common intestinal infectious diseases and their prevention

I. Several common intestinal infectious diseases

II. Prevention of intestinal infectious diseases

Section V Treatment of food poisoning

I. Principles of food poisoning treatment

Administrative responsibility for food poisoning accidents

Thinking questions

Chapter VI Dietary nutrition knowledge

Section I Basic nutrients needed by human body

I. protein

II. Lipids

III. Carbohydrate

IV. Vitamins

V. Minerals

VI. Water

Section II Storage. Effects of processing on nutritional components of cereal

II. Effects of storage, processing and manufacturing on nutritional components of vegetables and fruits

III. Effects of storage, processing and manufacturing on nutritional components of animal food

IV. Effects of storage, processing and manufacturing on nutritional components of bean food

Section III. Nutrient collocation in diet

I. Compiling a cookbook with quantity

Thinking questions

Appendix 1: Canteen Management and Self-test of Hygiene Knowledge of Employees

(with reference answers)

Appendix 2: Selected Food Hygiene Regulations

I. Chinese People's Food Hygiene Law

II. Chinese People's Food Hygiene Law and National Infectious Disease Prevention Law

III. School canteens and students' collectives. Measures for handling food poisoning accidents

VI. Hygienic standards for catering industry and collective dining distribution units

VII. Interim provisions on the investigation of administrative responsibility for food poisoning accidents in schools

VIII. Basic requirements for on-the-job hygiene knowledge training for school canteen managers and employees (for Trial Implementation)

IX. Administrative measures for the issuance of food hygiene licenses by Guangdong Provincial Health Department

References.