食品安全管理體系概論（吳澎）

第一章 概論001
Chapter1 Introduction
第一節(jié)食品安全的概念和現(xiàn)狀001
Concepts and current situation of food safety
一、食品的基本概念001
Basic concepts of food
二、食品安全的基本概念001
Basic concepts of food safety
三、影響食品安全的危害因素002
Hazard factors of food safety
四、食品中有害物質(zhì)的來源003
Sources of hazardous substance in food
五、食品安全問題的危害和影響004
Harmfulimpacts of food safety issues
第二節(jié)國(guó)家食品安全管理體系004
National food safety management system
一、食品安全管理體系004
Food safety management system
二、國(guó)家食品安全管理體系005
National food safety management system
三、國(guó)家食品安全管理的原則和原理007
Guidelines and princeples of the national food safety management
四、國(guó)家食品安全監(jiān)管模式及發(fā)展趨勢(shì)008
Supervision patterns and trends of the national food safety management
第三節(jié)食品安全風(fēng)險(xiǎn)分析010
Food safety risk analysis
一、食品安全風(fēng)險(xiǎn)分析概述010
Overviews of food safety risk analysis
二、食品安全風(fēng)險(xiǎn)評(píng)估012
Food safety risk assessment
三、食品安全風(fēng)險(xiǎn)管理016
Food safety risk management
四、食品安全風(fēng)險(xiǎn)交流019
Food safety risk communication
第四節(jié)食品安全事故應(yīng)急管理023
Food safety incidents emergency management
一、食品安全事故023
Food safety incidents
二、國(guó)外食品安全事故應(yīng)急管理經(jīng)驗(yàn)025
Lessons of food safety incidents emergency management in other countries
三、我國(guó)食品安全事故應(yīng)急管理027
Food safety incidents emergency management in china

第二章 國(guó)際食品安全管理體系認(rèn)證033
Chapter2 International certifications of food safety management system
第一節(jié)HACCP033
The HACCP system
一、HACCP體系的產(chǎn)生及發(fā)展033
Origin and development of HACCP system
二、HACCP體系的基本概念和原理035
The key concepts and principles of HACCP system
三、HACCP體系的應(yīng)用038
Application of HACCP system
四、HACCP體系的認(rèn)證046
HACCP system certification
第二節(jié)ISO 22000 054
The ISO 22000 system
一、ISO 22000食品安全管理體系的產(chǎn)生及發(fā)展054
Origin and development of food safety management system ISO 22000
二、ISO 22000食品安全管理體系的關(guān)鍵要素054
Key elements of ISO 22000 food safety management system
三、ISO 22000：2005標(biāo)準(zhǔn)的主要內(nèi)容056
Main contents of ISO 22000：2005 standards
四、ISO 22000與HACCP的比較058
Comparison between ISO 22000 and HACCP
五、食品安全管理體系的認(rèn)證060
Food safety management system certification
第三節(jié)FSSC 22000 066
The FSSC 22000 system
一、FSSC 22000認(rèn)證的背景及發(fā)展066
Background and development of the FSSC 22000 certification
二、公共可用規(guī)范(PAS)的主要內(nèi)容068
Main contents of PAS
三、FSSC 22000認(rèn)證范圍與標(biāo)準(zhǔn)069
FSSC 22000 certification scope and standards
四、FSSC 22000認(rèn)證流程071
Procedures of FSSC 22000 certification
第四節(jié)其他食品安全管理體系認(rèn)證073
Other Food safety management system certification
一、IFS國(guó)際食品標(biāo)準(zhǔn)認(rèn)證073
IFS international food standard certification
二、BRC全球食品安全標(biāo)準(zhǔn)認(rèn)證075
British retail consortium global food safety standard certification
三、美國(guó)SQF 1000/2000食品質(zhì)量安全標(biāo)準(zhǔn)認(rèn)證076
USA SQF 1000/2000 food quality and safety standard certification

第三章 美國(guó)食品安全管理體系078
Chapter3 Food safety management systems in the USA
第一節(jié)食品安全現(xiàn)狀與存在問題078
Current situation and issues of food safety
一、美國(guó)食品安全現(xiàn)狀078
Current status of food safety in the USA
二、美國(guó)食品安全體系中存在的問題079
Main issues within the USA food safety system in the USA