现代化高校食品卫生安全管理的实践与探究

高校的食品卫生是否安全,事关教师、学生以及高校员工的身心健康,同时也事关高校的教学秩序能够正常进行。因而,加强对现代化高校食品卫生安全的监督和管理就显得非常必要和迫切。文章首先阐述加强高校食品卫生安全管理的必要性;其次分析高校食品卫生安全管理的现存问题;最后探讨确保高校食品卫生安全的具体对策。     

高校周边餐饮市场食品安全存在问题及对策

民以食为天,食以安为先。食品卫生安全关系人们的健康、社会的和谐稳定发展,是社会所关注的重要话题。当前中国的食品卫生安全问题比较突出,食品质量与卫生安全越来越受到社会和新闻媒体的关注。文章着重从学校附近餐饮店等食品经营店铺的食品卫生安全问题入手,针对校园食品卫生安全暴露出的隐患以及相关管理上的漏洞,提出相应对策和建议,提高广大消费者的食品卫生安全意识。     

校园突发事件预防与干预——寝室消防安全管理

当今大学生校园中,维护校园的安全稳定是高校思想政治思想教育的基本任务之一,也是辅导员的主要工作职责之一。学校的安全稳定是保证学校其他各项工作的条件和根本,影响广大师生及员工的人身安全以及国家、个人财产安全,影响各个高校和社会的发展及稳定。随着我国经济社会的重大变革和大学生群体特征的改变,校园突发危机事件日益严重。防患于未然的原则,高校辅导员应加强对学生的日常教育和管理;要树立"责任大于泰山"的工作观念,随时洞察校园危机事件发生的苗头,认真做好危机的准备,具备危机事件、应对和处置的基本能力。     

高校高新技术企业多元化发展战略探析

在我国经济体制改革和市场经济浪潮的推动下,发展高校科技产业是社会主义初级阶段发展我国教育事业的一项重要工作。高校高新技术企业是由学校独资或学校部分出资,由学校负责或学校参与主要经营管理的高新技术企业。高校产业是高校科技工作的延伸和发展,是高校的"第三个功能"。它不仅是高校办学的重要支撑之一,也是高校出技术、促进教育与经济相结合、向社会辐射、联结社会与服务社会的重要渠道和窗口。本文就基于核心能力角度,提出了高校高新技术企业的多元化发展战略。     

高校安全管理出现十种新常态

学校安全管理工作是学校工作的重要组成部分,安全才能稳定,稳定才能发展.要掌握学校安全工作的特点和规律性,建设平安校园,就必须关注和研究高校安全工作的新动态.     

高校食堂食品卫生安全管理现状与对策

高校食堂食品卫生安全对师生身体健康影响很大,关系着校园的和谐与稳定。因此,高校必须尽快采取有效的解决措施,避免再次发生食品安全问题。基于此,分析高校食堂食品卫生安全管理现状,提出相应的对策。     

新形势下做好大学生安全教育工作的途径

大学生安全是高校安全稳定的基础。当前,随着社会改革的不断深入,校园及周边形势日趋复杂,如何加强大学生的安全教育,维护校园正常的教学科研秩序,成为社会普遍关注的问题。大学生的安全教育工作是一项长期性的工作,需要社会、学校、家庭的高度重视和通力合作、齐抓共管。要提高大学生安全事故的预见能力,大学生安全教育工作必须先行,不断增强大学生的安全意识,不断提高他们的安全防范能力,达到对大学生进行安全教育的目的。     

浅析如何构建完善的高校会计内部控制体系

随着我国教育体制的不断改革,为了有效确保学校教育活动的顺利开展与高校资产的安全,高校应加强完善高校会计内部控制体系,规范会计人员的工作行为,提高会计信息的准确度与可靠性,进而有效促进高校会计内部控制体系的科学发展。本文主要针对如何构建完善的高校会计内部控制体系进行深入研究。     

浅议高校档案管理

高校档案真实记录了高校教育教学、学校管理、建设和发展等各方面的工作.建立健全高校档案,不仅能确保高校管理与建设、改革与发展等方面的工作业绩,而且是高校工作决策的重要依据.本文就做好档案管理工作的重要性,高校档案工作中存在的问题以及对策等方面进行了论述.     

加强高校安全保卫工作的若干思考

高校安全保卫工作承担着维护校园安全稳定与治安安定的重任。这项工作虽然平凡,但却艰巨。随着近些年高校改革步伐进一步加快,面对一些新情况、新问题,如何适应高校这种形势变化的需要,更好地担负起为学校改革发展“保驾护航”的神圣使命,是摆在学校安全保卫部门面前的一项重要课题,值得高校每一位安全保卫工作人员去研究和探索。     

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.     

What are student preschool teachers learning about diet in their education in Norway?

This article is based on a qualitative study on diet education among student preschool teachers. The problem under discussion is: What does a student preschool teacher learn in his education about food, meals, and nutrition? The material used in the article comprises interviews with student preschool teachers at one university and one college in Norway. Preschool teacher education is a three years university college study with bachelor degree. The survey results show that student preschool teachers do not receive even the most element training, when it comes to food and meals, including nutrients, vitamins, and minerals, although education must prepare them for a job outside the kindergarten. Practical cooking was almost completely absent in their education, including hygiene. Most student preschool teachers did not know what fat they were to use in cooking. Food and senses, allergies, and food and culture were not discussed in their education. There was little correlation between the formal curricula in connection with food and meals and the training the preschool teacher students received in their education.     

食品机械安全卫生设计

本文在对食品机械安全卫生设计问题研究过程中,立足于实际工作情况,从自身工作经验角度出发,分析食品机械安全卫生设计的相关内容,重点从食品加工和机械安全方面出发,探讨其设计的基本内容。     

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。     

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.     

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。     

构建高校创新实验体系全面培养创新创业人才

目前高校创新创业教育的开展逐渐成为关注的焦点,如何构建合理的高校创新创业教育体系,培养符合社会发展需求的创新创业人才已成为高等教育工作者所研究的问题。从平台建立角度出发,深入分析创新创业教育在高教系统中的具体定位,提出基于平台建设的创新型人才培养方式,以及有效的创新创业活动实践方法与激励机制。以期能够形成一套较为完善的高校创新创业管理体系,为高校创新创业活动的开展提供理论支持与实际的指导。     

Development of a food and health strategy for Cardiff

This keynote address will cover the background to, research involved in and presentation of a Food and Health Strategy for Cardiff. The work involved:

• 1 A rapid appraisal of over 20 initiatives, which promote the availability and consumption of safe, healthy and sustainable food within Cardiff.
• 2 Recommendations for membership of a food and health strategy working party.
• 3 The preparation of a framework document as a starting point for the working party.
• 4 The meeting of the working party and key‐stakeholders to produce a final strategy for Cardiff incorporating sustainable development, food quality, safety and hygiene, food availability, education and nutrition.
• 5 Ensuring that the Cardiff strategy reflected the broad aims and objectives of already existing pertinent documents, e.g. National Service Framework for Coronary Heart Disease, National Service Framework for Diabetes, Nutrition Strategy for Wales, Cardiff Strategy for a Healthy City, A Community Strategy for Cardiff, Local Sustainability Strategy for Cardiff.

The presentation will consist of key findings in terms of best practice, evaluation of successful initiatives and intercollaborative working.     

食品微生物检测中快速检测方法的运用

随着经济的不断发展,人们对食品的安全问题也越来越重视,在食品微生物检测中运用快速检测法不仅可检测出食品中的微生物,提升检测效率,还可确保人们的健康与食品的安全。本文主要探讨食品微生物检测中快速检测方法,以此提升食品的安全性,推动食品行业的持续发展。