绿色食品标准是中国版的食品生产良好操作规范。从作为食品加工原料的初级农产品的生产控制， 到加工食品的生产控制， 食品生产实行"从农田到餐桌" 全程质量控制。绿色食品生产控制， 是食品加工及原料生产等众多岗位的重要职能，也是食品类专业、农林类专业的一门重要课程。本教材以满足任务导向教学需要为宗旨， 将绿色食品生产控制过程分为六个项目、十六个任务， 按照完成绿色食品生产控制任务的要求， 组织学习材料， 内容包括完成任务所需的基本知识、扩展阅读知识以及相关案例。教材突出了绿色食品知识的系统性和针对性， 从绿色食品的识别、绿色食品的认证、绿色食品产地的选择、绿色食品生产过程控制、绿色食品的包装和贮运、制定绿色食品营销方案六个方面来介绍绿色食品生产控制相关知识，有利于学生循序渐进地学习； 教材以任务驱动， 按任务要求编排，有助于激发学习兴趣； 教材中由浅入深地编排相关知识和知识链接， 兼顾了不同学生学习能力和需求的差异。本教材编写分工如下： 项目一由于海涛编写； 项目二由王春丽编写； 项目三由王冰、谢庆辉编写； 项目四由于海涛、王海红编写； 项目五由高可珠编写； 项目六由袁泽、王冰编写。全书由于海涛统稿。(Green food standards are the Chinese version of good operation practices in food production.The "farm to table" whole-process quality control is implemented in food production, including production control over primary agricultural products as food raw materials and production control over processed food.Production control over green food is the important function of many positions like food processing and raw material production, etc. and is also an important course for majors related to food, agriculture and forestry.The textbook is aimed at meeting the demands of task-oriented teaching. It classifies the process of production control over green food into 6 sections with 16 tasks and organizes learning materials according to requirements of completing green food production control, including basic knowledge needed to fulfil a task, extended reading and related case study.With a focus on the systematic and targeted knowledge of green food, the textbook introduces related knowledge on production control over green food from 6 aspects: identification, certification, choice of origin, production process control, packaging, storage and transportation, and marketing plan, which can help students learn step by step; the textbook is task-driven and arranged according to task requirements to inspire students' interest in learning; the textbook arranges related knowledge and connections from the easy to the difficult, giving consideration to various learning capabilities and needs of different students.The contributors to the compilation of this textbooks are: Section 1 by Yu Haitao; Section 2 by Wang Chunli; Section 3 by Wang Bing and Xie Qinghui; Section 4 by Yu Haitao and Wang Haihong; Section 5 by Gao Kezhu and Section 6 by Yuan Ze and Wang Bing.The final compilation and editing was done by Yu Haitao.)