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【转贴】食品可追溯性【已搜索无重复】
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食品可追溯性在现在食品领域研究较热，且相当有必要。 Traceability is defined as the ability to trace the history, application or location of that which is under consideration（ISO).It relates to the origin of materials and parts, the processing history, and the distributionof the product after delivery (ISO 2000). Traceability means the ability to trace and follow a food through all stages of production and distribution [ Last edited by 幻影无痕 on 2007-7-20 at 07:52 ] |
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Legislation Current legislation 13. There is currently no general legal requirement for the establishment of traceability systems in the food chain. However, some limited traceability is required under a number of separate measures. 14. The British Cattle Movement Service (BCMS) an Agency of DEFRA, runs the mandatory cattle identification and registration scheme in the UK. All cattle must be registered and those born after 1 January 1998 have their movements traced from birth to death. (Further details are given in paragraphs 101-103). 15. The Compulsory Beef Labelling Scheme (CBLS) came into operation in the UK on 1 September 2000. Mandatory labelling requirements at the point of sale require the identification of both the slaughterhouse and cutting plant(s) for fresh and frozen beef, including mince and uncooked beef burger patty with no added ingredients. Additional labelling requirements (countries where born and raised) became compulsory on 1 January 2002. (Further details of the CBLS are given inparagraphs 108-112). 16. The Food Premises (Registration) Regulations, 1991 (modified by subsequent amendments) require all food businesses to be (at least) registered The Local Authority holds details of the location and business type on a register. In addition, certain premises must comply with certain structural and operating standards: including slaughterhouses, cutting plants, game handling establishments, establishments producing minced meat, meat preparations and mechanically separated meat, establishments manufacturing meat products and wholesale markets where unprocessed or processed products of animal origin are handled. These are inspected before they can open and approved/licensed by the Competent Authority. Businesses manufacturing particular feed additives and feed businesses using such additives also need to be approved or registered. Such businesses are issued an approval/registration code by the food authority. 17. A health mark is required for consignments of food of animal origin: meat, meat products, minced meat and meat preparations, wild-game meat milk and milk-based products, egg products, fish and shellfish. The Health Mark is an oval (EU),square (national) or pentagonal (wild game) stamp containing the approval number of the premises. In the case of meat and meat products this must currently be applied by the Official Veterinary Surgeon (OVS) or under their supervision. For packaged meat and offal the health mark is printed on a label which is visible to the outer surface of the package but is destroyed if the package is opened. 18. The General Product Safety Regulations (1994), which implement Directive 1992/59/EEC, impose requirements concerning the safety of products (including food and drink) intended for, or likely to be used by, consumers. This Regulation includes a requirement for systems to be in place that enable product to be withdrawn from sale, where a problem that might affect consumer safety is reported. 19. The Food Lot Marking Regulations (1996) apply to the sale of all foodstuffs for human consumption and continue to implement EC Directive 89/396/EEC, which established a common framework for a lot/batch identification system throughout the EU to facilitate tracing and identification of products through the food chain. The lot marking indication must appear in such a way as to be easily visible, clearly legibleand indelible. The producer, manufacturer, packer or first seller within the EC determines the size of any lot. Some categories of sales and sales units are exempt including agricultural products which are delivered for immediate processing or packaging, bread baked on the premises for direct sale, individual items of food which are not pre-packed when offered for sale (loose fruit, vegetables, sweets). A “sell by” or “use by” date on the labelling of the product may be used as a lot mark. 20. The Feeding Stuffs Regulations 2000, which implement various EC directives, place controls on the marketing of feed materials (ingredients or single feeds). These requires that a label must be attached to, or travel with, the batch of feed material. The label must contain the name and address of the person responsible for the information and other statutory information relating to composition. In addition where the feed material is part of a divided batch the label must contain a reference to the original batch. For sales of feed materials from farms, the batch is considered to enter the feed chain at the premises of the crusher, central store or feed compounder. A label is then generated when the grain is sold on, whether as astraight or as part of a compound (manufactured) feed. No label or batch reference therefore required to be generated on-farm. 21. There are also labelling requirements for compound feedingstuffs, feed additives and premixtures (mixtures of additives with a carrier) These cover provisions to include the details of the person responsible for the labelling information. 22. Other Regulations require establishments and intermediaries manufacturing or using certain feed additives (e.g. vitamins and trace elements) to be approved or registered. This includes manufacturers of compound feeds and farmers who buy-in compound feeds with additives. The Regulations specify minimum conditions that must be fulfilled including records of suppliers and customers. There are similar requirements concerning premises producing feedingstuffs containing zootechnical additives (e.g. antibiotics or growth promoters). 23. The Materials and Articles in Contact with Food Regulations 1987 also provide a basic form of traceability for finished items intended to come into contact with food, but which are not already in contact with food when sold at retail or otherwise. The regulations provide that the items shall be shown with either the name or trade name and address or registered office or the registered trademark of the manufacturer orprocessor of the item, or of a seller of the item established in the European Community. These requirements are common throughout the European Union. 24. Food sold to the final consumer or mass caterer, which contains GM material (i.e. protein or DNA from a genetically modified organism) is required to carry a label, to indicate this. UK retailers claim to have developed identity preservation systems to segregate non-GM crops (maize, soya) in the supply chain to support labelling claims such as ‘non GM’. 25. The Food Irradiation Provisions (England) Regulations 2000 require that irradiation plants keep records for each batch of food irradiated. Irradiated food has to be labelled and accompanied by documentation and/or identification that identifies the facility where it was irradiated. 26. EC Commission Regulation 2065/2001 lays down detailed rules relating to consumer information and labelling for fish and fish products sold at retail. The new rules apply from 1 January 2002, although enforcement provisions in the UK aresubject to consultation until 7 May 2002. These provisions require all chilled, frozen and smoked fish or fillets and shellfish, when offered for retail sale to the final consumer to be labelled with: the commercial designation of the species; method of production (caught at sea, in inland waters or farmed) and the catch area (e.g. Pacific) or country of production if farmed. The Regulation requires that the labelling information, as well as the scientific name of the species, is given at each stage of the marketing chain. This information can be given by labelling or on packaging, or by means of commercial documents accompanying the product. In the UK it is generally understood that commercial documentation (e.g. sales note, invoice) is the usual means of providing this information through the chain. |
7楼2007-01-06 00:23:06
2楼2007-01-03 09:49:02
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xijihu(金币+8):谢谢您的精粹资源@@@!新年快乐!!
xijihu(金币+8):谢谢您的精粹资源@@@!新年快乐!!
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Applied Dairy Microbiology 实用乳品微生物学 http://bbs.foodmate.net/viewthre ... 4&fromuid=10459 The Soft Drinks Companion 饮料技术手册 http://bbs.foodmate.net/viewthre ... 7&fromuid=10459 Microbiology of Meat and Poultry 肉类禽类产品微生物学 http://bbs.foodmate.net/viewthre ... 8&fromuid=10459 How to Write & Publish a Scientific Paper 论文写作的经典名著 http://bbs.foodmate.net/viewthre ... 7&fromuid=10459 Emerging foodborne pathogens 新出现的食品致病菌 http://bbs.foodmate.net/viewthre ... 2&fromuid=10459 Bioterrorism and Food Safety 生物恐怖活动与食品安全 http://bbs.foodmate.net/viewthre ... 1&fromuid=10459 How to write a paper 如何写论文 http://bbs.foodmate.net/viewthre ... 6&fromuid=10459 F 1885–04 Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms 辐射控制干香料，草和自然干燥贮存蔬菜中病菌和微生物的指南 http://bbs.foodmate.net/viewthre ... 2&fromuid=10459 F 1355 – 99 Standard Guide for Irradiation of Fresh Fruits as a Phytosanitary Treatment 新鲜水果检疫处理.照射灭虫法 http://bbs.foodmate.net/viewthre ... 3&fromuid=10459 F1356-99 Standard Guide for the Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms ASTM F1356-99 新鲜和冷冻瘦肉与家禽辐射指南(控制病原体) http://bbs.foodmate.net/viewthre ... 6&fromuid=10459 F1640-03 Standard Guide for Packaging Materials for Foods to Be Irradiated 被辐射食品的包装材料的标准导则 http://bbs.foodmate.net/viewthre ... 6&fromuid=10459 食品化学法规第五版－FCC V http://bbs.foodmate.net/viewthre ... 2&fromuid=10459 Food Safety and Food Quality http://bbs.foodmate.net/viewthre ... 8&fromuid=10459 Detecting Allergens in Food 过敏源的检测 http://bbs.foodmate.net/viewthre ... 8&fromuid=10459 Food-Chemical-Safety, Volume 1 - Contaminants Food chemical safety Volume 2: Additives 食品化学安全 http://bbs.foodmate.net/viewthre ... 6&fromuid=10459 Modern Food Microbiology (6th Edition) 现代食品微生物学 http://bbs.foodmate.net/viewthread.php?tid=9645&fromuid=10459 201 Best Questions To Ask On Your Interview 面试中如何提问－经典201例 http://bbs.foodmate.net/viewthre ... 2&fromuid=10459 English.Grammar.Workbook.for.Dummies 傻瓜系列－语法学习 http://bbs.foodmate.net/viewthre ... 1&fromuid=10459 Antioxidants in Food -Practical Applications 抗氧化剂在食品中的应用 http://bbs.foodmate.net/viewthre ... 0&fromuid=10459 Food Labelling 食品标签 http://bbs.foodmate.net/viewthread.php?tid=5323&fromuid=10459 Essentials of Food Sanitation 食品消毒学 http://bbs.foodmate.net/viewthread.php?tid=5324&fromuid=10459 Making the Most of HACCP - Learning from Others Experience http://bbs.foodmate.net/viewthre ... 7&fromuid=10459 Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System 联合国粮农组织的食品卫生与HACCP培训手册 http://bbs.foodmate.net/viewthre ... 3&fromuid=10459 EU Food Law - A Practical Guide 欧洲食品法规指南 http://bbs.foodmate.net/viewthread.php?tid=5322&fromuid=10459 Foodborne Pathogens-Hazards Risk Analysis and Control 食品中的致病菌：危害、风险分析和控制 http://bbs.foodmate.net/viewthread.php?tid=9760&fromuid=10459 Microbiological Risk Assessment in Food Processing http://bbs.foodmate.net/viewthread.php?tid=9642&fromuid=10459 实验室生物安全手册 http://bbs.foodmate.net/viewthread.php?tid=9985&fromuid=10459 The Laboratory Biosafety Guidelines 实验室生物安全手册 http://bbs.foodmate.net/viewthread.php?tid=9985&fromuid=10459 The Stability and Shelf-Life of Food 食品稳定性和保质期 http://bbs.foodmate.net/viewthre ... 2&fromuid=10459 Food Safety Handbook 食品安全手册 http://bbs.foodmate.net/viewthre ... 4&fromuid=10459 微生物自学教材－Microbiology Demystified http://bbs.foodmate.net/viewthread.php?tid=9741&fromuid=10459 Laboratory Exercises in Microbiology 图文并茂－微生物实验练习 http://bbs.foodmate.net/viewthread.php?tid=9720&fromuid=10459 发酵与食品安全 Fermentation and Food Safety http://bbs.foodmate.net/viewthre ... 6&fromuid=10459 Food Additives（Second Edition）食品添加剂第二版 http://bbs.foodmate.net/viewthre ... 6&fromuid=10459 Auditing in the food industry 食品工业审查 http://bbs.foodmate.net/viewthre ... 4&fromuid=10459 Pesticide, veterinary and other residues in food http://bbs.foodmate.net/viewthre ... 8&fromuid=10459 食品中霉菌毒素的检测与控制 Mycotoxins in Food - Detection and Control http://bbs.foodmate.net/viewthre ... 3&fromuid=10459 Fluka Microbiology－Fluka微生物学手册 http://bbs.foodmate.net/viewthre ... 4&fromuid=10459 冷藏食品综合指南 Chilled foods－A comprehensive guide http://bbs.foodmate.net/viewthre ... 4&fromuid=10459 伯杰氏系统细菌学手册(2004版） Bergey's manual of systematic bacteriology http://bbs.foodmate.net/viewthre ... 1&fromuid=10459 基础微生物学－Foundations in Microbiology http://bbs.foodmate.net/viewthre ... 5&fromuid=10459 六西格码系列 Demystifying Six Sigma - A Company-Wide Approach To Continuous Improvement http://bbs.foodmate.net/viewthre ... 4&fromuid=10459 Strategic Six Sigma - Best Practices From The Executive Suite http://bbs.foodmate.net/viewthre ... 5&fromuid=10459 美国英语传统辞典 The American Heritage Dictionary of the English Language http://bbs.foodmate.net/viewthre ... 7&fromuid=10459 [ Last edited by sxlc on 2007-1-3 at 19:34 ] |
3楼2007-01-03 19:22:07
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xijihu(金币-8):在1楼上评阅吧
xijihu(金币-8):在1楼上评阅吧
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日本肯定列表实施 日本于2006年5月29日起实施食品中农业化学品（农药、兽药及饲料添加剂等）残留“肯定列表制度”，并执行新的残留限量标准。与日本现行标准相比，新标准对食品中农业化学品残留限量的要求更加全面、系统和严格。有关资料指出，今年上半年全国鳗鱼出口3.6亿元，减少7.3％，6月份出口 2938万美元，减少58.8％。可见，日本“肯定列表制度”对我国鳗鱼业的影响之甚 催肥肉：喂的是激素还是避孕药？ 鸡的自然寿命是7年，可是有的肉鸡生长期只有7个星期；催肥猪，仅4个月就可以出栏 为什么鸡肉不香了？猪肉没味了呢？如今，经常有人提出这样的疑问。下面这则广告似乎回答了上述问题“四月肥、四月肥、四月不肥给你赔”。在这样一个“动物速成”的年代里，养殖专业户们最熟悉的可能就是各种激素的功能。 鸡的自然寿命是7年，可是有的肉鸡生长期只有7个星期。从小鸡一出壳就“填鸭”式地不停地喂它们，而且让它们在暗无天日、卫生条件极差的狭小鸡笼生长，即使这样，鸡也不可能在短短49天内就长成可供人食用的肉食成品。因此，生长激素、抗生素等便成为鸡饲料中不可缺少的物质。澳大利亚墨尔本大学的一项研究表明，市场上的鸡70%有眼病，30%常咳嗽，15%有气喘和慢性支气管炎。这样的动物食品，其营养性如何可想而知。 莫宝庆教授说，催肥猪，仅4个月就可以出栏，肉鸡则100天出笼。在激素作用下，肉鸡、催肥猪等由于饲养时间不足，必然导致营养不足。一个鸡蛋应含40多种营养物质，而现在由于使用快速饲料，鸡蛋的营养很难达标，有害物质却超过正常指标。更有甚者，由于蔬菜和猪肉、鸡肉的营养不足，人们长期食用后，甚至会患佝偻病。 水产养殖中也有催肥的例子。黄鳝生长过程中一个公开的秘密是，当黄鳝变粗后就喂养避孕药，这样能有效保持黄鳝的体型；用激素喂大的蟹，壳大肉少。因此，要保证肉食的营养成分合理，应该尽最大可能按正常生长规律生产生猪、鸡，更不要为追求利润而使用化学激素，主管部门要给消费者知情权，从而保证人们的身体健康。 对于催肥肉，还有一个不该忽略的品种，就是洋快餐。南京农业大学教授周应恒介绍，洋快餐在国外被称为垃圾食品，但在国内却大行其道。洋快餐所用的鸡块、土豆等就是高热量、高油脂食品，还具有致癌作用。 [ Last edited by sxlc on 2007-1-6 at 01:31 ] |
4楼2007-01-03 19:28:14