A Report On E-C Translation Of Food Safety Management Systems:Achieving Active Managerial Control Of Foodborne Illness Risk Factors In A Retail Food Service Business (Chapter 2-3)

As the foundation of life activities,food is crucial for human survival and development in terms of providing energy and maintaining vitality.However,food safety issues have occurred frequently in recent years,resulting in a series of adverse effects.Based on the consideration of preventing food safety issues,the translator has selected chapters two and three of the food science text Food Safety Management Systems: Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business for translation practice and analysis.Guided by Nida’s functional equivalence theory,the translator analyzed relevant translation examples to demonstrate the application of the theory from three perspectives: functional equivalence of language,expression habits of the target text,and reader reactions.Meanwhile,considering the characteristics of science and technology texts,the translator focused on analyzing the lexical and syntactic equivalence.On the one hand,translation methods including literal translation and part of speech conversion were applied to standardize and define the translation of terms,abbreviations and ambiguous words.On the other hand,based on the logic and coherence of the language,the translator translated long and complex sentences by applying translation techniques such as amplification,division,inversion,and voice conversion.The E-C translation practice not only deepens the translator’s understanding of functional equivalence theory in improving translation ability,but also provides reference for the translation of food safety texts.What’s more,the source text translation provides a detailed introduction of three aspects of foodborne diseases and proposes many feasible measures to help food businesses control food safety issues and prevent outbreaks of foodborne diseases.