General Introduction

The first basic theory-hazards and prevention of food safety

Chapter I Basic knowledge of food safety

Section I History of food safety in China

Section II Basic concepts of food safety

Section III Importance of food safety

Chapter II Influence of environmental pollution on food safety

Section I Environmental pollution. Impact of product safety

Chapter III Biological hazards and prevention of food

Section I Bacterial contamination and prevention of food

Section II Mould contamination and prevention of food

Section III Virus contamination and prevention of food

Section IV Parasite contamination and prevention of food

Chapter IV Chemical hazards and prevention of food

Section I Natural harmful substances and prevention of food < p And prevention

Pollution and prevention of food by harmful substances in the third quarter

Harmful substances produced in food processing in the fourth quarter and prevention

Harm and prevention of substances added in food processing in the fifth quarter

Food containers in the sixth quarter, Pollution and prevention of packaging materials

Chapter V Physical Hazard and Prevention of Food

Section I Physical Hazard of Food

Section II Prevention of Physical Hazard of Food

Chapter VI Radioactive Hazard and Prevention of Food

Section I Harm of Natural Radionuclides to Human Body

Section II Harm of Artificial Radionuclides to Human Body

Section III Prevention and Treatment of Radioactive Substances < p Prevention of foodborne diseases

Section 1 Food poisoning

Section 2 Prevention of food poisoning and foodborne diseases

Section 2 Basic skills-Management and control of food safety

Chapter 8 Food safety starts from the source

Section 1 Pollution-free agricultural products

Section 2 Green food

Section 3 Organic agricultural products (organic food)

Section 4 Total and control

section 1: raw materials for food

section 2: steps and methods of purchasing and acceptance of raw materials for food

section 3: safety problems and purchasing acceptance of common foods

section 4: storage of raw materials for food

chapter 11: safety management and control of food production

section 1: environmental control of food production safety

section 2: food production equipment, Hygienic control of utensils

Section III Hygienic control of food producers

Section IV Selection and use of packaging materials for food production

Section V Food production and procurement, Control of transportation and storage

Section VI Control of food production and processing

Section VII Food safety control system

Chapter XI Food safety management and control of catering enterprises

Section I Health and safety management of processing and production environment

Section II Specific requirements of health and safety management

Section III Food pollution and its control

Section III Laws, regulations and policy standards of food safety

** Interpretation of the Food Safety Law of the People's Republic of China

Background and process of the formulation of the Food Safety Law in Section 1

Important contents and significance of the Food Safety Law in Section 2

Implementation of the Food Safety Law in Section 3

Chapter 13 Food Safety Laws, Regulations and Policy Standards

Functions of the Food Safety Laws, Regulations and Policy Standards in Section 1

Section 2 Current Food Safety Standards in China. Standard

Appendix

Appendix I People's Republic of China * * * and China Food Safety Law

Appendix II People's Republic of China * * * and China Agricultural Products Quality Safety Law

Appendix III People's Republic of China * * * Regulations for the Implementation of the Food Safety Law of the People's Republic of China

Appendix IV Guiding Opinions on Regulating Food Processing Enterprises according to Law

Appendix V Measures for the Supervision and Administration of Food Safety in Circulation Links

Appendix VI Measures for the Administration of Food Circulation License

Appendix VIII Measures for the Administration of Catering Service License

Appendix IX Measures for the Administration of Health Food Registration (for Trial Implementation)

Appendix X Regulations for the Supervision and Administration of Health Food (draft for review)

appendix 11 typical food safety cases in China in recent years

appendix 12 safe purchase and consumption of food

appendix 13 notice on printing and distributing the guiding opinions on the construction of credit system in food industry enterprises

appendix 14 label management norms for food nutrition

appendix 15 main references

appendix 16 introduction of Ministry of Human Resources and Social Security Education and Training Center

appendix 17 introduction of china health care association and its health food working committee

appendix 18 teaching review examination guide.