USDA Generic HACCP Model for not United states Department of griculture Heat Treated Food Safety and Inspection Shelf stable Service

USDA Generic HACCP Model for pork United states Department of griculture Slaughter Food Safety and Inspection Service

Additional copies of the Guidebook for the Preparation of haccP plans and the generic hAcCP Models are available from U.S. Department of Agriculture Food Safety and Inspection Service(FSIS) Office of Policy, Program Development and Evaluation(OPPDE) Inspection Systems Development Division Room 202, Cotton Annex Building

September 8, 1999 TO THE USERS OF THESE VOLUMES As some of you may know, the Food Safety and Inspection Service(FSIS)received a substantial package of comments on its Guidebook for Hazard Analysis and Critical Control Point(HACCP) Plan Development and the 13 Generic HACCP models, from a coalition of industry and trade associations. This package represents a large and thoughtful effort on the part of these

第一节细菌性食物中毒及预防 第二节真菌性食品中毒及预防 第三节食品介导的病毒感染及其监控

一、目的要求 二、实验材料 三、实验程序

一、目的要求 二、实验材料 三、实验程序 四、思考题

第一节细菌 第二节放线菌

第一节引起食品腐败的微生物 第二节微生物引起食品腐败的基本条件 第三节食品腐败变质的机理 第四节微生物引起食品腐败变质的鉴评 第五节各类食品的腐败变质 第六节食品保藏技术

一、学习观察真菌形态的基本方法 二、加深理解真菌的形态特征