2015-04-12
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1. Master the active vocabulary.
pathogen – патогенный, болезнетворный микроорганизм
diversity – 1. разнообразие, многообразие, разнородность; 2. несходство, непохожесть, несхожесть, различие; 3. отличительный признак, разновидность
| intricate –запутанный, сложный, замысловатый, затруднительный contamination –1. загрязнение, заражение; 2. порча, разложение; 3. загрязнённость, засорённость prerequisite –предпосылка, предварительное условие outbreak –1. вспышка, внезапное появление, начало; 2. восстание, бунт, возмущение implement –инструмент, прибор; орудие, средство; выполнять, осуществлять; обеспечивать выполнение, приводить в исполнение; снабжать. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in less developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item. In theory food poisoning is 100% preventable. |
The five key principles of food hygiene, according to WHO, are:
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1. Prevent contaminating food with pathogens spreading from people, pets, and pests.
2. Separate raw and cooked foods to prevent contaminating the cooked foods.
3. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
4. Store food at the proper temperature.
5. Use safe water and raw materials
ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. The ISO 22000 international standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, HACCP principles.
A 2003 World Health Organization (WHO) report concluded that about 40% of reported food poisoning outbreaks in the WHO European Region occur in private homes. According to the WHO and CDC, in the USA alone, annually, there are 76 million cases of food borne illness leading to 325,000 hospitalizations and 5,000 deaths.
