Studying the Experience of Developed Countries to Develop Chinese Food Standardization

The food standardization statusquo and development trend of developedcountries,such as the U.S.,Canada,Japan,etc.are analyzed and researched in this paper.Some practical and effective measuresthat should be taken in the food standardizationof China are advised to promote the expeditiousdevelopment of China's food standardization,to improve food quality and safetyand to increase the international competitionof food industry in China.

Private- Sector Standards Regulation with Food Safety in China：Can It Learn Anything from WTO？

It is predicted that in the near future,private- sector standard will,like Tesco,Wal- Mart,Carrefour,still exit. China should modify its current legal regal disciplines' to make the private entities with regards food safety. Probably the mechanism of government-private entities collaboration governance would be a best choice.

Brief Introduction to Some of the Newly Approved National Standards on Food

GB 2712-2003 The Hygienic Standard of Fermented Bean Products This standard stipulates the specification, food additives, hygienic requirements of production and processing, packaging, marking, storage and transportation requirements and inspection methods for fermented bean products. It applies to fermented bean products such as fermented bean curd, fermented soya beans and fermented beans made from soya beans and other beans.

Brief Introduction to Some of the Newly Approved National Standards of Foods

GB 7098-2003 'Hygienic Standard for Canned Edible Fungi' The standard stipulates the index requirements for canned edible fungi and the hygienic requirements and inspection methods of food additives and production processe. The standard applies to canned food made with edible fungi as raw material through deaeration, sealing, heat sterilization and cooling, etc. The standard specifies sensory requirements in that the container observed under natural light should be sealed, without damage,leakage or buckling.The flaking of the interior coating.The contents shall haev the normal color and smell of canned edible fungi, without abnormal smell or impurities.

The New Standards System for Processing Food to Be Proved

It is reported that the work of re-structuring the frame of China national standards system for processing food has been finished with the print and distribution of 2004-2005 Development Plan of National Standards for Food (hereinafter Plan).

Implementing SO 22000 Certification Standards to Strengthen Food Safety Management

This paper deals with the currentfood safety situation,the requirementsof ISO 22000 standards,and ISO 22000standards management certification.It detailsthe implementation of ISO 22000 standardsmanagement certification for the purposeof establishing a food safety managementsystem.

Factors Influencing Food Enterprises' Implementation of ISO9000 Series Standards from the Perspective of Economy and System

Currently, the food security situation is increasingly serious, and a growing number of food companies choose to implement the internationally accepted ISO9000 Series Standards. Based on the analysis of economic rationality and system drive for food enterprises to implement ISO9000 Series Standards, we determine the economic factors and institutional factors influencing enterprises' implementation of ISO9000 Series Standards, and establish corresponding indicator system. According to survey data on 86 enterprises in Sichuan Province, we draw the following conclusion using the Logit model: enterprise age and enterprise size in economic factors, government's food safety control intensity, consumers, public and media pressure, awareness of senior managers, strategic orientation of quality safety, employees' average educational level in institutional factors, have a significant effect on enterprises' implementation of ISO9000 Series Standards. According to research results, we put forth some recommendations for promoting food enterprises to implement ISO9000 Series Standards.

Relevance of a standard food model in combination with electronic jaw movement recording on human mastication pattern analysis

The aim of this paper is to describe the possibilities of analyzing human mastication. The development of a standardized food model is presented. Based on the findings of a systematic literature search an elastic food model was created with the aim of standardizing size and elastic properties. Three different eatable jellied products were chosen, created by a changing of the amount of gelatin (260 Blooms) related to the total mass of the standard jellied food. The different hardness were classified in soft, medium and hard, flavored identically, but stained with different colors: soft-green, medium-yellow, hard-red. A cylindrical form was chosen with a height of 1 cm and a diameter of 2 cm. A standard protocol for analyzing chewing patterns in men was created. The condylographic data off several patients are described in details to demonstrate the possible clinical implementation. The newly developed standard food model (SFM) showed the capability to serve in experimental settings to analyze human mastication, although only a few patients have been examined. In addition, strength and size of the newly developed SFM load the masticatory system in an extent;it should be possible to disclose subclinical symptoms of patients within a short time of examination. The diagnostic procedure of temporo-mandibular disorder (TMD) should be endorsed by this new method. The condylographic data created by a standardized protocol should have the ability to enhance the clinical functional analysis of patients previous to restorative dental procedures.

基于翻转课堂的案例教学在“食品标准与法规”课程中的应用

食品标准与法规课程法律条文繁多、内容抽象,为革新教学方法,提高授课效果,采用将翻转课堂与食品安全案例分析相结合,对课前、课中和课后的授课模式进行创新,并改革评价模式。结果表明,学生的上课积极性得到很大程度的提高,授课效果明显改善。

基于“1+X”证书制度的高职“食品标准与法规”课程改革与探索——以河南农业职业学院为例

基于“1+X”食品合规管理职业技能等级证书技能要求,分析“食品标准与法规”课程在产教融合、课证融通方面存在的问题,并从加强教师队伍建设、课程内容重构、学习效果评价方法改革等3个方面进行研究与实践,以期为高职院校“食品标准与法规”课程改革提供参考。

我国冷链食品追溯体系发展现状分析与建议

食品安全追溯体系作为食品安全治理体系的重要组成部分,在传递食品安全信息、缓解食品安全市场信息不对称和增强消费者信心方面起到了重要作用。我国冷链食品追溯体系已初步建立和实施,但在标准体系、追溯能力及追溯技术等方面存在着一些问题。从冷链食品追溯相关政策、标准等方面梳理了我国冷链食品追溯体系现状、存在的问题及面临的挑战,结合我国实际情况提出相应的建议,为我国冷链食品追溯体系建设及监管提供参考依据,以促进我国冷链食品追溯体系的进一步发展和完善。

中国特殊医学用途配方食品发展历程

特殊医学用途配方食品(FSMP)又称特医食品,在中国的发展历程中,经历了从无到有,从引进到自主研发的转变。本文梳理了中国特医食品的发展脉络,探讨其在临床应用、产品种类、研发能力以及法规标准管理等方面的进展,我们也可以看到中国特医食品行业面临的挑战和机遇。随着国内外市场的不断扩大和技术的不断进步,特医食品将在临床营养治疗领域发挥越来越重要的作用。

现代粮食全产业链标准综合体制定流程优化及应用研究

提高现代粮食全产业链韧性的核心之一是龙头企业制定标准综合体,那么,需要解决关键共性技术识别难、产业链中各环节利益主体所用标准衔接难的问题。首先,基于LDA主题聚类模型,构建HMM-HITS主题关键性识别模型,其特点是识别的关键技术不仅具有竞争力还具有强传播力;再结合基于共类偏度的主题共性识别模型,构建了关键共性技术识别模型;依据价值性、稀有性、难以模仿性、不可替代性和必然实施性的原则,判别该模型识别出的关键共性技术是否进入龙头企业标准体系表。其次,基于农产品供应链机制,构建以提升韧性为目标的标准衔接协商机制。最后,得出现代粮食全产业链的标准综合体制定优化流程,该流程在粳稻标准综合体制定中得到验证。

“虚实结合”模式在“食品标准与法规”课程思政教学中的应用探讨

食品安全是现代社会关注的焦点,而食品标准与法规是保障食品安全和维护消费者权益的重要标尺。传统的“食品标准与法规”课程教学模式存在理论脱离实践、缺乏思政元素和对学生实际操作能力培养不足等问题。为了提升学生的实际操作能力和深入理解食品标准与法规的意义,采用“虚实结合”模式,将“食品标准与法规”课程内容与课程思政进行有机结合,在教学中引入虚拟实验平台、案例分析及实地考察等实践教学方法,并对该模式的应用效果进行探讨,提升了学生的实践能力与创新精神。