5.4Food Safety on Packaging Materials of Rubber Products

5.4橡胶制品包装材料的食品安全性195

5.5Food Safety on Packaging Materials of Glass，Metal，Enamel，Ceram and Their Products

5.5玻璃、金属、搪瓷和陶瓷包装材料及其制品的食品安全性198



Chapter 6 The Safety of Non-thermal Sterilization Food

第6章非热力杀菌食品的安全性/ 205

6.1Introduction

6.1概述205

6.2Safety of Irradiated Food

6.2辐照食品的安全性208

6.3Safety of Ultra-high Pressure Food

6.3超高压食品的安全性216



Chapter 7 The Safety of Genetically Modified Food

第7章转基因食品的安全性/ 226

7.1General Situation of the Safety of Genetically Modified Food

7.1转基因食品的安全性概况226

7.2The Application of Genetic Engineering in Genetically Modified Food

7.2基因工程在转基因食品中的应用236

7.3Safety Assessment of Genetically Modified Food

7.3转基因食品的安全性评价241



Chapter 8 The Food Safety Management System

第8章食品安全管理体系/ 252

8.1Introduction

8.1概述252

8.2Good Manufacturing Practice (GMP)

8.2良好操作规范(GMP)252

8.3Sanitation Standard Operation Procedure

8.3卫生标准操作程序(SSOP)259

8.4Hazard Analysis and Critical Control Point(HACCP)

8.4危害分析与关键控制点(HACCP)266

8.5ISO 9000 Quality Management System

8.5ISO 9000质量管理体系277

8.6ISO 22000 Food Safety Management System

8.6ISO 22000食品安全管理体系282

8.7The Relationships among GMP, SSOP, HACCP, ISO 9000 and ISO 22000

8.7GMP、SSOP、HACCP、ISO 9000和ISO 22000之间的关系301

8.8Food Safety Law of the People’s Republic of China

8.8中华人民共和国食品安全法304

8.9The QS Certification Management of Food Production Management

8.9食品生产管理的QS认证管理307

8.10 A Brief Introduction of Foreign Food Safety Management System

8.10国外食品安全管理体系简介317

英汉对照食品安全学 作者简介

张双灵，青岛农业大学食品科学与工程学院，副教授，食品质量与安全培训课程课程负责人；食品安全学院级重点课程负责人。

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工业技术 安全科学

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