An integration processing system of three-dimensional laser scanning information visualization in goaf was developed. It is provided with multiple functions, such as laser scanning information management for goaf, clo...An integration processing system of three-dimensional laser scanning information visualization in goaf was developed. It is provided with multiple functions, such as laser scanning information management for goaf, cloud data de-noising optimization, construction, display and operation of three-dimensional model, model editing, profile generation, calculation of goaf volume and roof area, Boolean calculation among models and interaction with the third party soft ware. Concerning this system with a concise interface, plentiful data input/output interfaces, it is featured with high integration, simple and convenient operations of applications. According to practice, in addition to being well-adapted, this system is favorably reliable and stable.展开更多
Contamination of food may occur at any point during the food distribution channel. However, mishandling of food at the last segment of food distribution where food is prepared for consumption often causes outbreaks. K...Contamination of food may occur at any point during the food distribution channel. However, mishandling of food at the last segment of food distribution where food is prepared for consumption often causes outbreaks. Keeping food safe in hospitals is particularly imperative because of the population they serve and the potentially hazardous environment. This article presents the results of a pencil and paper self-reported survey on the knowledge of Mexican food code, NOM-093-SSA1-1994, and field observation of the compliance of the code among the hospital foodservice employees in Guadalajara, México. One hundred twenty-seven employees from six public and private hospitals participated in the study. Of the respondents, 81.5% were aware of the importance of personal hygiene in food safety. Professional attire including hair restraints and mouth cover were always used. These participants, however seldom used thermometers, and only 37% of respondents knew the correct temperatures for refrigeration. In most hospitals correct procedures for sanitizing food contact surfaces that were prescribed by the sanitizing chemical manufacturers were practiced. Only 25% of the participants knew that their work was defined by the food code. Strategies for dissemination of the food code, and food safety training of the employees are urgently needed. Commitment and support of the hospital are needed in order to improve safe food handling practices in these hospitals.展开更多
该文基于烤海苔的终产品特性和生产工艺特点,运用危害分析和关键点控制(Hazard Analysis and Critical Control Point,HACCP)原理对烤海苔生产全过程中的危害识别、分析和研判,采用关键控制点决策树与危害分析工作表相结合的分析研判方...该文基于烤海苔的终产品特性和生产工艺特点,运用危害分析和关键点控制(Hazard Analysis and Critical Control Point,HACCP)原理对烤海苔生产全过程中的危害识别、分析和研判,采用关键控制点决策树与危害分析工作表相结合的分析研判方法,确定了烘烤熟制和异物检测2个关键控制点,结合企业良好卫生规范和标准操作程序构建了既符合监管部门的监管治理要求又能满足企业生产管理和第三方认证要求的烤海苔HACCP体系,有效控制了烤海苔生产全过程的食品安全风险。研究结果为海苔制品生产企业建立HACCP体系提供应用技术借鉴和实践参考。展开更多
目的基于食用螺旋藻粉的市场安全需求分析食用螺旋藻粉生产过程中的风险因子并提出防控措施。方法根据危害分析和关键控制点(hazard analysis and critical control point,HACCP)体系原则分析生产过程中可能出现的问题,对各个环节进行...目的基于食用螺旋藻粉的市场安全需求分析食用螺旋藻粉生产过程中的风险因子并提出防控措施。方法根据危害分析和关键控制点(hazard analysis and critical control point,HACCP)体系原则分析生产过程中可能出现的问题,对各个环节进行危害分析并制定预防控制措施,对螺旋藻粉进行生物、物理、化学等方面的风险分析后,依据关键控制点(critical control point,CCP)判断树,对生产工艺的各个环节进行判断。结果确定了5个关键控制点,即CCP1–原辅料接收、CCP2–藻种接种、CCP3–养殖管理、CCP4–滤藻及清洗、CCP5–喷雾干燥,每一项关键控制点至少制定了一个关键限值,以消除其显著危害或将危害降低至可接受水平。结论螺旋藻的生长方式特殊,在生产过程中应严格执行HACCP体系,可以保证螺旋藻粉的质量和安全,为消费者的健康饮食提供保障。展开更多
应用危害分析及关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系的基本原理,结合虾滑的实际生产工艺,对生产过程中可能存在生物的、化学的、物理的危害进行分析和评估,最终确定原辅料验收、调味、金属探测3个关键控...应用危害分析及关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系的基本原理,结合虾滑的实际生产工艺,对生产过程中可能存在生物的、化学的、物理的危害进行分析和评估,最终确定原辅料验收、调味、金属探测3个关键控制点,并制定相应的预防和控制措施,体系的运用可以有效、全面、系统地监控虾滑产品的质量,确保食品安全。展开更多
随着经济的发展和社会的进步,快节奏的生活方式使得预制菜食品受到越来越多消费者的关注和青睐。近年来,预制菜行业发展迅速,并保持高速增长态势,发展潜力巨大,但也凸显出一些问题。本文对预制菜产业发展现状进行论述,探讨预制菜发展前...随着经济的发展和社会的进步,快节奏的生活方式使得预制菜食品受到越来越多消费者的关注和青睐。近年来,预制菜行业发展迅速,并保持高速增长态势,发展潜力巨大,但也凸显出一些问题。本文对预制菜产业发展现状进行论述,探讨预制菜发展前景,并对消费者普遍关注的预制菜食品标准问题和安全问题进行全面分析。结合预制菜行业发展实际情况,提出逐步建立健全标准体系、在生产过程中实施危害分析和关键控制点(Hazard Analysis and Critical Control Points,HACCP)食品安全控制体系建议,旨在提升预制菜食品生产企业的安全风险控制管理水平、预制菜食品质量水平以及预制菜食品安全控制水平,为广大消费者提供方便、快捷、安全的预制菜食品,为预制菜产业的市场监管及健康发展奠定基础。展开更多
基金Project(51274250)supported by the National Natural Science Foundation of ChinaProject(2012BAK09B02-05)supported by the National Key Technology R&D Program during the 12th Five-year Plan of China
文摘An integration processing system of three-dimensional laser scanning information visualization in goaf was developed. It is provided with multiple functions, such as laser scanning information management for goaf, cloud data de-noising optimization, construction, display and operation of three-dimensional model, model editing, profile generation, calculation of goaf volume and roof area, Boolean calculation among models and interaction with the third party soft ware. Concerning this system with a concise interface, plentiful data input/output interfaces, it is featured with high integration, simple and convenient operations of applications. According to practice, in addition to being well-adapted, this system is favorably reliable and stable.
文摘Contamination of food may occur at any point during the food distribution channel. However, mishandling of food at the last segment of food distribution where food is prepared for consumption often causes outbreaks. Keeping food safe in hospitals is particularly imperative because of the population they serve and the potentially hazardous environment. This article presents the results of a pencil and paper self-reported survey on the knowledge of Mexican food code, NOM-093-SSA1-1994, and field observation of the compliance of the code among the hospital foodservice employees in Guadalajara, México. One hundred twenty-seven employees from six public and private hospitals participated in the study. Of the respondents, 81.5% were aware of the importance of personal hygiene in food safety. Professional attire including hair restraints and mouth cover were always used. These participants, however seldom used thermometers, and only 37% of respondents knew the correct temperatures for refrigeration. In most hospitals correct procedures for sanitizing food contact surfaces that were prescribed by the sanitizing chemical manufacturers were practiced. Only 25% of the participants knew that their work was defined by the food code. Strategies for dissemination of the food code, and food safety training of the employees are urgently needed. Commitment and support of the hospital are needed in order to improve safe food handling practices in these hospitals.
文摘该文基于烤海苔的终产品特性和生产工艺特点,运用危害分析和关键点控制(Hazard Analysis and Critical Control Point,HACCP)原理对烤海苔生产全过程中的危害识别、分析和研判,采用关键控制点决策树与危害分析工作表相结合的分析研判方法,确定了烘烤熟制和异物检测2个关键控制点,结合企业良好卫生规范和标准操作程序构建了既符合监管部门的监管治理要求又能满足企业生产管理和第三方认证要求的烤海苔HACCP体系,有效控制了烤海苔生产全过程的食品安全风险。研究结果为海苔制品生产企业建立HACCP体系提供应用技术借鉴和实践参考。
文摘目的基于食用螺旋藻粉的市场安全需求分析食用螺旋藻粉生产过程中的风险因子并提出防控措施。方法根据危害分析和关键控制点(hazard analysis and critical control point,HACCP)体系原则分析生产过程中可能出现的问题,对各个环节进行危害分析并制定预防控制措施,对螺旋藻粉进行生物、物理、化学等方面的风险分析后,依据关键控制点(critical control point,CCP)判断树,对生产工艺的各个环节进行判断。结果确定了5个关键控制点,即CCP1–原辅料接收、CCP2–藻种接种、CCP3–养殖管理、CCP4–滤藻及清洗、CCP5–喷雾干燥,每一项关键控制点至少制定了一个关键限值,以消除其显著危害或将危害降低至可接受水平。结论螺旋藻的生长方式特殊,在生产过程中应严格执行HACCP体系,可以保证螺旋藻粉的质量和安全,为消费者的健康饮食提供保障。
文摘应用危害分析及关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系的基本原理,结合虾滑的实际生产工艺,对生产过程中可能存在生物的、化学的、物理的危害进行分析和评估,最终确定原辅料验收、调味、金属探测3个关键控制点,并制定相应的预防和控制措施,体系的运用可以有效、全面、系统地监控虾滑产品的质量,确保食品安全。
文摘随着经济的发展和社会的进步,快节奏的生活方式使得预制菜食品受到越来越多消费者的关注和青睐。近年来,预制菜行业发展迅速,并保持高速增长态势,发展潜力巨大,但也凸显出一些问题。本文对预制菜产业发展现状进行论述,探讨预制菜发展前景,并对消费者普遍关注的预制菜食品标准问题和安全问题进行全面分析。结合预制菜行业发展实际情况,提出逐步建立健全标准体系、在生产过程中实施危害分析和关键控制点(Hazard Analysis and Critical Control Points,HACCP)食品安全控制体系建议,旨在提升预制菜食品生产企业的安全风险控制管理水平、预制菜食品质量水平以及预制菜食品安全控制水平,为广大消费者提供方便、快捷、安全的预制菜食品,为预制菜产业的市场监管及健康发展奠定基础。
