food hygiene

基本解釋

To prevent Campylobacter infections, make sure to follow basic food hygiene practices when preparing food.
要預(yù)防彎曲桿菌感染，在制備食物時一定要遵守食品衛(wèi)生基本做法。
Food hygiene supervisors shall be obliged to keep confidential any technical data provided by the producers or marketers.
食品衛(wèi)生監(jiān)督員對生產(chǎn)經(jīng)營者提供的技術(shù)資料負(fù)有保密的義務(wù)。
Preventive measures for E. coli O157:H7 infection are similar to those recommended for other foodborne diseases (see basic food hygiene practice described below).
對O157:H7大腸桿菌感染的預(yù)防措施同于為其它食源性疾病建議的措施（見下述基本食品衛(wèi)生規(guī)范）。

食品衛(wèi)生
The knowledge of food hygiene was preferable,the pass rate of hygiene knowledge score was 94.7%,the rate of excellence was 30.8%.
他們對于食品衛(wèi)生知識的掌握較好,得分及格率為94.7%,優(yōu)秀率30.8%。
食堂衛(wèi)生
But now, most researches on food hygiene were focused on schools in one district of the middle and eastern regions.
目前,有關(guān)學(xué)校食堂衛(wèi)生的調(diào)查研究大多數(shù)集中在中東部某一地區(qū),缺乏對農(nóng)村學(xué)校食堂衛(wèi)生系統(tǒng)性、綜合性的調(diào)查研究,特別是對中西部地區(qū)農(nóng)村學(xué)校的調(diào)查明顯不足。
經(jīng)濟(jì)學(xué)
食品衛(wèi)生
The level of food hygiene becomes more and more higher, which is advantageous to the health of consumers, but in fact, EU food regulations protect consumers through the way that the information of product is to open to them.
客觀上,歐盟食品法規(guī)對食品衛(wèi)生的要求不斷提高,這對消費(fèi)者是有利的,但我們發(fā)現(xiàn)法規(guī)對消費(fèi)者的保護(hù)更多的是保證信息的公開,讓消費(fèi)者自己去選擇,從而讓消費(fèi)者自己承擔(dān)選擇的后果。
食品科學(xué)技術(shù)
食品衛(wèi)生學(xué)