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At present, GZU has a full-time enrollment of 44588 undergraduates, 7233 postgraduates, 9415 adult students, and 291 international students. Among the staff of 4198, there are 2530 full-time teachers, including 381 PhD owners, 1083 Master degree owners, 3
Find more information on the university websiteApplying through ACASC generally takes a few minutes to complete. It takes 5 steps to complete the application.
1. Click “Apply Now” button at the top of the page.
2. Fill in online application form.
3. Upload required documents.
4. Pay the application fee and the ACASC service fee
5. Click “Submit” button.
Important notice: In order to apply, you need to create an account with ACASC.
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. In this way food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.
Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are intricate standards for food preparation, whereas in lesser 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:
Prevent contaminating food with pathogens spreading from people, pets, and pests.
Separate raw and cooked foods to prevent contaminating the cooked foods.
Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
Store food at the proper temperature.
Do use safe water and safe raw materials.