2. Separate raw and cooked;
3. Cook thoroughly;
4. Pay attention to storage;
5. Material safety.
Second, how to identify water-injected meat
1. Pay attention to the flesh color. Normal meat is dark red and elastic, and can be restored to its original state quickly by hand pressing, without juice oozing out; But the water-injected meat is red, and it is white in severe cases. When pressed by hand, the cut surface oozes juice, and it is difficult to restore the original state.
2. Absorbent paper inspection method. Stick clean absorbent paper on the new meat. If it is normal meat, you can completely remove the absorbent paper, ignite it and burn it completely; If water is injected into the meat, the paper cannot be completely removed, and the removed absorbent paper cannot be ignited or completely burned with fire.
Third, how to buy fish
1. live fish: the vitality of fish can be judged by its appearance, swimming state and reaction to the external environment. Normal fish, with intact mouth, eyes, cheeks, scales and fins, no disease marks, no blood spots and blood holes on the body surface, has strong vitality; Fish with good constitution generally swim normally in the lower water. Touch the fish in the water with your hands. They are very sensitive and can escape quickly. Fish with poor physique are all in the upper layer of the water, with their mouths close to the water surface and their tails swimming in a drooping state. If the fish floats sideways on the water, it means that the fish is dying.
2. Iced fresh fish: bright and transparent eyes, prominent eyeballs, closed gills, pink or red gills, no mucus and dirt, no peculiar smell, bright and neat scales, straight fish body, full abdomen, no swelling, firm and elastic meat quality, depression immediately recovered after finger pressing, and anal depression. On the other hand, stale fish.
3. Frozen fish: After fresh fish is frozen at low temperature, the fish body becomes hard, and its quality is not as easy to identify as fresh fish. The identification of frozen fish should be judged from the aspects of body surface, eyeball and muscle tissue.
4. Which vegetables are easy to cause food poisoning?
1. Immature tomatoes;
2. Sweet potato with black spots;
3. Germinated potatoes;
4. Fresh daylily;
5. rotten ginger;
6. rotten cabbage;
7. Uncooked lentils;
8. Old pumpkins and over-aged eggplant;
9. Bitter gourd;
10. Bean sprouts without roots.
5. Under what circumstances is it easy to cause food poisoning?
1. The food was not cooked and cooked thoroughly, and the pathogenic bacteria were not completely killed.
2. Improper control of food storage temperature and time. Some foods that are prone to spoilage will be stored at room temperature for more than 2 hours, and the pathogenic bacteria in the food may multiply in large quantities.
3. Tableware, containers and tools are unclean and disinfection is not complete. Pathogens may contaminate food through tableware.
4. Cross-contamination. For example, after the operator touches the food raw materials, his hands directly touch the ready-to-eat food without cleaning and disinfection.
5. People are contaminated by bacteria. If the operator is sick and does not strictly wash his hands and disinfect, it is easy for pathogenic bacteria to pollute food and cause food poisoning.