食品机械设备选型方式及具体原则研究

针对食品企业对于机械设备选型的层面进行分析,在对设备进行选型的过程中,要注重选型的原则及方法,从企业的实际需求出发,综合对设备的性能以及具体的参数等进行考虑和分析,以便选择出满意的机械设备。因此,本文针对食品机械设备选型方式及具体原则做出探究,对食品机械选型的具体原则、食品机械设备的选型方法展开分析。     

食品机械设计新理念探究

食品工业的发展促使食品机械制造业不断向前发展。新的设计理念又引导和制约着食品机械的发展。在可持续性发展的理念下,结合环境保护和食品安全问题,提出并行式绿色设计的新理念。探究食品机械设计过程中需要注重的设计要点,用新理念引导食品机械制造行业的创新发展。     

论食品机械设计中的并行式绿色设计技术

食品机械的设计方法将直接影响其制造加工方式、制造加工周期、使用过程和废弃后处置等环节.本文主要探讨应用并行式绿色设计方法,以求提高食品机械的质量和绿色度、缩短开发周期,降低食品机械生命周期内成本.并行式绿色设计是食品机械制造业实施可持续发展战略、解决环境污染问题、实现新的经济增长的必由之路.     

食品机械工程制图与CAD课程改革研究

食品机械工程制图作为食品工程机械设计的基础,是食品工程专业人才的基础业务能力。食品机械工程制图与CAD课程是食品工程专业的重要课程,但是在当前的课程体系中,课时分配、教学资源、教学模式以及考核方式等诸多方面已不适应当代学生的发展,因此改革与创新教学模式与教学方法,合理分配教学课时,成为当前食品机械工程教育工作的重中之重。     

对医院机电设计的卫生安全预防污染探究

医院是医治病人的重要场所,在保证有足够好的医疗条件的基础上,也要保证其他设施的安全可靠。本文首先介绍了医院机电设计安全卫生的重要性,然后针对现代综合性医院的机电设计,从安全性和可靠性的角度出发,分别对各个系统进行了研究分析,并进一步提出了防污染的有效措施。     

企业管理体系一体化初探

本文首先从ISO9000系列标准出发,分析国内外企业管理体系的发展趋势,而后着重阐述企业建立和实施质量、环境和职业安全卫生一体化管理体系的必要性和可行性。     

供港食品须满足哪些涉及有害物质的规管要求

<正>内地是香港食品的主要供应地之一。两地食品贸易不仅历史久，且数量较大、关乎民生，因而供港食品的安全卫生质量一直备受关注。其中，香港对肉类、鱼类、奶类和油脂油料（花生及花生产品）等食品中的兽药残留、真菌毒素、禁用药物或非法添加物等有害物质作出明确规定要求，近年来也持续修订完善。本文结合工作实践，从主动防范食品安全风险角度出发，对供港食品的相关安全卫生要求进行了最新梳理和介绍。     

计算机在食品机械加工设计中的应用

讨论了计算机辅助工艺设计的特点,介绍了CAPP系统的基本原理、设计步骤以及在食品机械设备加工工艺设计中的应用。     

产品配置过程管理现代化研究

本文分析了产品配置设计的工作流程与管理的研究内容,并根据产品配置设计过程的特点,从数据流程出发,提出了一个产品配置现代化过程模型。在此模型的基础上,给出了配置设计过程中设计活动现代化管理模型分解的三个层次和两个模板。     

大型浮船坞的船体结构设计要点

目前我国整体经济发展水平不断提升，为航运事业发展提供良好机遇，同时也对船舶设计制造工作提出了严格要求。从造船业的整体角度出发进行分析，可知浮船坞是其中非常重要的一种设施。随着现阶段船舶大型化的发展，超大型浮船坞的船体设计方式备受关注。这就要在实际落实设计工作时从多个角度出发，精准确定设计思路，明确每个设计环节的重点和难点内容，在强化浮船坞这一基础性配套设施功能的基础上，不断优化整体结构，从而通过较少的投资获取更多的效益，为后续促进我国航运事业长远稳定发展奠定基础。本文从浮船坞的定义和特点入手，结合大型浮船坞的船体设计内容展开阐述，针对如何提高大型浮船坞船体设计效果进行全面探讨。     

A microbiological survey of communal kitchens used by undergraduate students

The majority of food poisoning cases occur in the domestic environment as a result of inadequate hygiene practices. The possibility of food safety errors may be increased in domestic kitchens that are shared. However, there is very little information concerning the hygiene of these kitchens. This study investigates the microbial load of key sites in six student communal kitchens. In addition, hygiene was evaluated visually and questionnaires were used to assess the hygiene practices of the kitchen users. Results show that visual hygiene assessments are not a good indicator of microbial contamination, which, in this study, reveal poor levels of hygiene. Food safety errors were commonly made by users of the kitchens and their food hygiene practices suggest limited food safety knowledge and/or an absence of feelings of responsibility for the hygiene standard of the kitchen.     

强化高校食品卫生安全教育的重要性

高校食品卫生安全教育工作一直是学校发展的重点,只有保证食品卫生安全管理工作的顺利开展,才能够确保学生及教师的身心健康得到保护,维护学校教育教学的安定秩序、稳定社会发展。所以,强化高校食品卫生安全教育工作是势在必行、不可阻挡的发展趋势。     

关于我国目前食品安全问题的思考

本文旨在解读我国当前的食品安全问题并提出一些的看法,文章包括食品安全为何成为热点话题、食品安全问题为何日益严重、关于更好地解决食品卫生问题的建议三个方面。食品卫生与广大民众的生活息息相关,政府和人民都应对此问题持续关注。     

国际商务旅游活动中对中国式餐饮的需求解读

食品安全是国际商务旅游人士最基本的需求,由于目前中国式餐饮的食品安全问题还存在很多问题,导致国外旅游商务人士在中国就餐时对食品卫生安全的心理需求非常强烈。中国餐饮业应高度重视这一问题,注意食材产地、餐厅环境、餐具及食品加工卫生以及从业人员的素质;在接待服务中要努力满足国外游客的国际社交需要,尊重其国际礼仪和风俗;提供舒适的用餐环境,树立良好食品形象,满足其审美需求以及相对更高层次的需求,使之感受到在中国用餐是一种享受,以吸引和留住客源,增加餐饮业的竞争力。     

云南省粮食质量与卫生安全监测体系建设的探讨

通过对云南省粮食质量与卫生安全体系监测体系的调查,分析了体系建设过程中存在的问题及困难,并对云南省粮食质量与卫生安全体系监测体系建设提出建议,即加强领导,提高认识,积极建设布局合理的粮食质量与卫生安全监测体系;建立完善的粮食质量与卫生安全质检机构;不断扩大监测范围,切实履行粮食质量与卫生安全监测体系职能;建立完善的粮食质量与卫生安全情况通报渠道和网络。     

面粉散装仓仓顶人孔尺寸设计规范初探

面粉厂因日益强化的食品卫生要求而开展的粉仓清洁计划，清洁计划实施时，企业对清仓作业的安全和效率的双重考量导致对仓顶人孔尺寸提出相应的要求。使用专业化设备进行清仓作业势在必行，清仓高空作业设备可参照建筑吊篮选用。人孔尺寸低于800＆#215;800mm可能对选择适宜的设备形成制约。     

Involving consumers in peer‐facilitated home‐based food hygiene training

A community‐based food hygiene initiative was piloted in the Toxteth–Granby area of Liverpool between December 2001 and March 2002. The project aimed to increase awareness and behaviour, related to poor food purchase, storage and handling practices, by actively involving members of the local community in home‐based peer‐facilitated training. Facilitators (23) were actively recruited from within the Toxteth–Granby community, and undertook a 4‐day induction and training programme, which included successful completion of the CIEH Basic Food Hygiene course. Facilitators subsequently recruited and visited nearly 1000 households (992) within the Toxteth–Granby electoral ward, undertook an observation sheet, a detailed questionnaire, and spent approximately 1 hour delivering food hygiene training. Facilitators returned to all households within an 8‐week period, and completed further observation sheets and questionnaires, for use in a comparative analysis. Facilitators and householders received incentives for their involvement in the project. Analysis of the data collected showed that general awareness of a range of food hygiene issues was high (such as hand washing before handling food), and most participants (73.8%) were able to recognise the main symptoms of food borne disease. As a result of the home‐based hygiene training there were significant changes in knowledge, attitudes, and food handling practices, including the use of refrigerators, purchase of chilled and frozen foods, washing or peeling of fruits and vegetables, and the cooking of meat‐based products. The project demonstrates that it is possible for communities to improve their food hygiene awareness and food handling behaviours through home‐based peer‐facilitated training programmes, with minimal input from professionals.     

Vendor Hygienic Practices and Consumer Perception of Food Safety during the Carnival festival on the island of Tobago,West Indies

Local festivals are usually the highlights on the small island, Tobago, West Indies. The street vendors capitalized on the Carnival season where they provide a variety of foods and beverages on‐demand for masqueraders and spectators. Therefore, this study examined food safety and hygienic practices by vendors and consumer perception of such practices at the Carnival festivals in Tobago. Standard structured questionnaires and observational checklists were compiled and administered to 50 vendors and 150 consumers at five Carnival events. Each vendor was observed for frequency of practices for 15–20 min. Consumers were sampled systematically (every fifth person encountered) at each event. The vendors examined were generally female (70.0%), 41–50 years old (34.0%), possessed less than primary education (36.0%), acquired more than 5 years of experience (44.0%) and were stationary (78.0%). The most common food prepared and sold was hot dog (36.0% of all sold foods). Educated vendors practised good personal hygiene and on‐site food handling, whereas the others performed improper practices such as absence of aprons and hair covering, wearing of jewellery and handling money while serving. Also, vendors displaying valid food badges generally practised more proper personal hygiene and food handling than those without badges. The majority of the consumers examined were residents of Tobago (80.0%), female (74.7%), 21–30 years old (39.3%) and possessed secondary education (53.3%). More than half of the consumers purchased foods at Carnival events (57.3%). Most (82.7%) who did not purchase stored foods in coolers. More than half (58.0%) had seen or read Carnival food safety articles in the local newspapers and most (96.0%) were aware that illnesses can be transmitted via consumption of food. Additionally, 42 out of 74 respondents (56.8%), who indicated that they were affected by foodborne illness, sought medical help when foodborne illness was suspected. However, a mere 13 out of 74 consumers (17.6%), who indicated that they were affected by foodborne illness, lodged reports of suspected foodborne illness with the local health authority. Younger consumers (21–30 years old) mostly read food safety articles and were conscious of illness being transmitted via consumption of food. In addition, the more educated consumers (tertiary education) indicated awareness as well as formal reporting of foodborne illness. Some gaps in vendor practices included handling of money while serving (78.0%), failure to clean utensils (68.0%) and access to water (48.0%). Noteworthy, only visual observation and interviews were utilized in the study.     

食品安全问题：揭发或模仿的影响因素研究

食品质量难以被检测导致了食品安全问题频繁出现。为了解决这一问题,需要设计一种市场竞争环境,激励厂商揭发制造有毒食品的行为。通过数字例子对古诺竞争、斯坦克博格竞争、价格领导者竞争及差异化竞争等,厂商模仿或揭发激励相容条件的对比分析,得出产量竞争相对于价格竞争,在提高市场集中度时更能有效的提高食品安全。产品差异化水平较高时,价格竞争更有利于提高食品安全。需求弹性只有在价格竞争时才发挥作用。