關于加強食品安全的英語短文
Food safety[1] is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severehealth hazards. Food can transmit disease from person to person as well as serve as a growth medium forbacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact ofgenetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item.[2] In theory food poisoning is 100% preventable.
Five key principles
The five key principles of food hygiene, according to WHO, are:[3]
Prevent contaminating food with pathogens spreading from people, pets, and pests.
Separate raw and cooked foods to prevent contaminating the cooked foods.
Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
Store food at the proper temperature.
Use safe water and raw materials
[edit]ISO 22000
ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. This is a general derivative of ISO 9000. ISO 22000 standard: The ISO 22000 international standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, HACCP principles.
Five key principles
The five key principles of food hygiene, according to WHO, are:[3]
Prevent contaminating food with pathogens spreading from people, pets, and pests.
Separate raw and cooked foods to prevent contaminating the cooked foods.
Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
Store food at the proper temperature.
Use safe water and raw materials
[edit]ISO 22000
ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. This is a general derivative of ISO 9000. ISO 22000 standard: The ISO 22000 international standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, HACCP principles.
National Institute of Food and Drug Safety Evaluation
National Institute of Food and Drug Safety Evaluation (NIFDS)[13] is functioning as well. The National Institute of Food and Drug Safety Evaluation is a national organization for toxicological tests and research. Under the Korea Food & Drug Administration, the Institute performs research on toxicology, pharmacology, and risk analysis of foods, drugs, and their additives. The Institute strives primarily to understand important biological triggering mechanisms and improve assessment methods of human exposure, sensitivities, and risk by (1) conducting basic, applied, and policy research that closely examines biologically triggering harmful effects on the regulated products such as foods, food additives, and drugs, and (2) operating the national toxicology program for the toxicological test development and inspection of hazardous chemical ubstances assessments. The Institute ensures safety by (1) investigation and research on safety by its own researchers, (2) contract research by external academicians and research centers.
[edit]United States
The US food system is regulated by numerous federal, state and local officials. Although the US food safety system is one of the best in the world, it is lacking in "organization, regulatory tools, and resources to address food borne illness."[14]
[edit]Federal level regulation
The Food and Drug Administration publishes the Food Code, a model set of guidelines and procedures that assists food control jurisdictions by providing a scientifically sound technical and legal basis for regulating the retail and food service industries, including restaurants, grocery stores and institutional foodservice providers such as nursing homes. Regulatory agencies at all levels of government in the United States use the FDA Food Code to develop or update food safety rules in their jurisdictions that are consistent with national food regulatory policy. According to the FDA, 48 of 56 states and territories, representing 79% of the U.S. population, have adopted food codes patterned after one of the five versions of the Food Code, beginning with the 1993 edition.[15]
In the United States, federal regulations governing food safety are fragmented and complicated, according to a February 2007 report from the Government Accountability Office.[16] There are 15 agencies sharing oversight responsibilities in the food safety system, although the two primary agencies are the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS), which is responsible for the safety of meat, poultry, and processed egg products, and the Food and Drug Administration (FDA), which is responsible for virtually all other foods.
The Food Safety and Inspection Service has approximately 7,800 inspection program personnel working in nearly 6,200 federally inspected meat, poultry and processed egg establishments. FSIS is charged with administering and enforcing the Federal Meat Inspection Act, the Poultry Products Inspection Act, the Egg Products Inspection Act, portions of the Agricultural Marketing Act, the Humane Slaughter Act, and the regulations that implement these laws. FSIS inspection program personnel inspect every animal before slaughter, and each carcass after slaughter to ensure public health requirements are met. In fiscal year (FY) 2008, this included about 50 billion pounds of livestock carcasses, about 59 billion pounds of poultry carcasses, and about 4.3 billion pounds of processed egg products. At U.S. borders, they also inspected 3.3 billion pounds of imported meat and poultry products.[17]
[edit]Industry pressure
There have been concerns over the efficacy of safety practices and food industry pressure on U.S. regulators. A study reported by Reuters found that "the food industry is jeopardizing U.S. public health by withholding information from food safety investigators or pressuring regulators to withdraw or alter policy designed to protect consumers". A survey found that 25% of U.S. government inspectors and scientists surveyed have experienced during the past year corporate interests forcing their food safety agency to withdraw or to modify agency policy or action that protects consumers. Scientists have observed that management undercuts field inspectors who stand up for food safety against industry pressure. According to Dr. Dean Wyatt, a USDA veterinarian who oversees federal slaughter house inspectors, "Upper level management does not adequately support field inspectors and the actions they take to protect the food supply. Not only is there lack of support, but there's outright obstruction, retaliation and abuse of power."[18]
[edit]State and local regulation
A number of U.S. states have their own meat inspection programs that substitute for USDA inspection for meats that are sold only in-state.[19] Certain state programs have been criticized for undue leniency to bad practices.[20]
However, other state food safety programs supplement, rather than replace, Federal inspections, generally with the goal of increasing consumer confidence in the state's produce. For example, state health departments have a role in investigating outbreaks of food-borne disease bacteria, as in the case of the 2006 outbreak of Escherichia coli O157:H7 (bad E. coli bacteria) from processed spinach.[21] Health departments also promote better food processing practices to eliminate these threats.[22]
In addition to the US Food and Drug Administration, several states that are major producers of fresh fruits and vegetables (including California, Arizona andFlorida) have their own state programs to test produce for pesticide residues.[23]
Restaurants and other retail food establishments fall under state law and are regulated by state or local health departments. Typically these regulations require official inspections of specific design features, best food-handling practices, and certification of food handlers.[24] In some places a letter grade or numerical score must be prominently posted following each inspection.[25] In some localities, inspection deficiencies and remedial action are posted on the Internet.[26]
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