Food Quality Control and Regulations is a lesson about food safety management and regulations.It is a selective course for bachelor degree students of Food Science and Technology Department.Students from other majors are welcome to attend the class. Food safety management and control system is a systematic preventive approach to food safety from biological,chemical,and physical hazards in production processes that can cause the finished product to be unsafe,and designs measurements to reduce these risks to a safe level. In this manner,HACCP is referred as the prevention of hazards rather than finished product inspection.The HACCP system can be used at all stages of a food chain,from food production and preparation processes including packaging. distribution,ete. 课程简介（英 文)(0es The Food and Drug Administration (FDA)and the United States Department of Agriculture(USDA)say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health.The se of HACCP is currently voluntary in other food industries Both GMP,SSOP,and ISO22000 are discussed in this curriculum.This method, which in effect seeks to plan out unsafe practices based on science,differs from raditional"produce and sort"quality control methods that do nothing to prevent hazards from occurring and must identify them at the end of the process. Besides,Food law and regulations are discussed during the course. Students will learn both theories and practical techniques in this area to prepare for future career as a food safety manager 课程目标与内容(Course objectives and contents) 结合本校办学定位、学生情况、专业人才培养要求，具体描述学习本课程后应该达到的知识、能力、 素质、价值水平 1掌握食品法规与质量控制的基本知识体系与实践技能，并能综合运用本专业所学的知识和技能来分 析和辉决食品安全质量控制问题A3) 具有查阅有关资料和论文的能力 清晰地思考问题并运用文字准确表达，可以进行专业交流与讨论 具有一定的分析和解决问题的能 (B4,C3 3掌握使用英文进行专业交流的能力。(D1) 毕业要求指标 课程目标 毕业要求指标点 点与课程目标 2.1能运用相关科学原理，识别和判断复杂 的对应关系 课程目标1 工程问题的关键环节：*课程简介（英 文）（Description） Food Quality Control and Regulations is a lesson about food safety management and regulations. It is a selective course for bachelor degree students of Food Science and Technology Department. Students from other majors are welcome to attend the class. Food safety management and control system is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. The use of HACCP is currently voluntary in other food industries. Both GMP，SSOP, and ISO22000 are discussed in this curriculum. This method, which in effect seeks to plan out unsafe practices based on science, differs from traditional "produce and sort" quality control methods that do nothing to prevent hazards from occurring and must identify them at the end of the process. Besides, Food law and regulations are discussed during the course. Students will learn both theories and practical techniques in this area to prepare for future career as a food safety manager 课程目标与内容（Course objectives and contents） *课程目标 (Course Object) 结合本校办学定位、学生情况、专业人才培养要求，具体描述学习本课程后应该达到的知识、能力、 素质、价值水平。 1.掌握食品法规与质量控制的基本知识体系与实践技能，并能综合运用本专业所学的知识和技能来分 析和解决食品安全、质量控制问题。（A3） 2.具有查阅有关资料和论文的能力，清晰地思考问题并运用文字准确表达，可以进行专业交流与讨论， 具有一定的分析和解决问题的能力。（B4，C3） 3.掌握使用英文进行专业交流的能力。（D1） *毕业要求指标 点与课程目标 的对应关系 课程目标 毕业要求指标点 课程目标 1 2.1 能运用相关科学原理，识别和判断复杂 工程问题的关键环节；