Food safety knowledge and methods
First, the basic knowledge of food safety
1, food
According to the Food Hygiene Law, food refers to finished products and raw materials used for eating or drinking, as well as articles that are traditionally both food and medicine. But it does not include articles used for therapeutic purposes. Food should be non-toxic, harmless, meet nutritional requirements, and have corresponding sensory characteristics such as color, fragrance and taste.
2. Food quality
The ISO standard issued by the International Organization for Standardization stipulates that food quality consists of various elements, which are called the characteristics of food. The sum of these characteristics constitutes the connotation of food quality, that is, food quality refers to the ability of food inherent characteristics to meet people's explicit and implicit requirements.
3. Food safety
Food safety refers to "ensuring that food will not harm consumers when it is produced and/or eaten according to its original purpose." The safety of food emphasizes that food should not contain substances or factors that may damage or threaten human health. It is impossible to demand absolute food safety. Food safety generally refers to relative safety, which refers to the actual certainty that a food or ingredient will not cause harm to health in a reasonable way. Under the premise of effectively controlling the content of harmful substances or toxic substances in food, whether all foods are safe or not depends on the production of food, the rationality of diet, the appropriateness of dosage and some internal conditions of consumers themselves.
4.QS logo
QS is the English abbreviation of "quality and safety" of food. It is a market access sign of food quality and safety, and it is a quality sign. Printing (pasting) QS mark on food packaging shows that it meets the basic requirements of quality and safety. The food that is managed by the food quality and safety market access system must be printed with (affixed with) the food market access mark. If there is no food market access mark, it shall not be sold out of the factory. The food market access sign consists of Chinese characters "QS" and "quality and safety", and the main color of the sign is blue. The letters "Q" and "Quality and Safety" are blue, and the letter "S" is white.
5. At present, China implements food categories marked by QS.
The QS Food Production License Catalogue implemented by the state clearly stipulates: rice, edible vegetable oil, wheat flour, soy sauce, vinegar, tea, pickled products, baked food, cocoa products, candied fruit, baked and fried food, egg products, processed aquatic products, starch and starch products, candy products, beer, yellow wine, wine, cold drinks, meat products, dairy products and beverages.
Food safety knowledge and skills
Second, the identification method of qualified food
1, appearance inspection of food incoming.
The appearance quality of food is tested by the sensory organs of human body, namely eyes, ears, nose, mouth (including tongue) and hands. In other words, the color, smell, taste and appearance of food are comprehensively identified and evaluated by eyes, nose, ears, mouth and hands. See whether the food packaging is complete, whether the factory name, address and trademark are complete, and whether the production date and shelf life are clearly marked, especially the food safety certification mark, namely the QS mark.
Any food should pay special attention to five elements: factory name, site, production date, shelf life and QS mark.
2, several commonly used food identification methods:
Identification method of (1) instant noodles
Color: It is the unique color of this variety, and there is no scorching or sanitary phenomenon, and there may be slight differences in depth between the front and back.
Smell: normal smell, no musty smell, foul smell and other peculiar smells;
Shape: neat appearance, uniform pattern, no foreign matter or cinder;
Cookability: after rehydration, the noodles should have no obvious broken strips, and the strips should be combined, and the taste is not raw or sticky.
(2) ham sausage (high temperature cooking sausage)
Appearance: the sausage body is uniform and full, without damage, with clean surface, good sealing and firm ligation, and there is no content in the ligation part of the sausage casing.
Color: It has the inherent color of the product.
Texture: the tissue is tight, elastic, well sliced, and free of impurities and pores such as cartilage.
Flavor: Moderately salty, fresh and delicious, with inherent flavor and no peculiar smell.
(3) Cooked meat products
Mainly include: dried meat, floss, meat enema, barbecue and so on.
Sensory requirements: no peculiar smell, putrid smell and foreign bodies; Cooked dried meat products have no scorch spots and mildew spots.
(4) Dairy products
Key points of sensory evaluation of dairy products: the sensory evaluation of dairy products should observe whether its color is normal, its texture is uniform and delicate, and its taste is pure. At the same time, it is necessary to observe whether the yogurt is separated, whether the milk powder is caked, and whether there are water drops and mildew spots on the cheese slices.
(5) Yogurt
Sensory requirements: Sensory characteristics of yogurt: pure yogurt is uniform milky white or yellowish in color, with the inherent taste and smell of yogurt, and a small amount of whey is allowed to separate out; flavor yogurt and fruit yogurt are uniform milky white in color, or they should be the same as flavor yogurt or fruit yogurt in taste and smell, and their tissues are fine and uniform.
(6) Frozen drinks
Sensory requirements: frozen drinks should have the same color and fragrance as the name, without any bad smell, taste and visible impurities.
(7) Tea drinks
Sensory requirements: Tea drinks should have the proper color and fragrance of products, and there is no peculiar smell, odor and impurities visible to the naked eye. No turbidity, no precipitation (excluding tea drinks with dairy products and juice and milk).
(8) Bottles (barrels) are filled with pure drinking water, and bottles (barrels) are filled with drinking water and natural mineral water.
Sensory requirements: Except for the different requirements of chromaticity and turbidity, there shall be no peculiar smell, and nothing visible to the naked eye shall be detected. Natural mineral water: it has the characteristic taste of the mineral water, and there must be no peculiar smell or peculiar smell; A very small amount of natural mineral salts are allowed to precipitate, but no other impurities are allowed.
(9) Fruit and vegetable juice drinks
Sensory requirements: Fruit and vegetable juice drinks should have the color, fragrance and taste of fruits, vegetables and other raw materials, and have no visible odor and foreign impurities.
(10) pastry bread
Sensory requirements: cake and bread should have their own normal color, smell, taste and organizational state, and there should be no external pollutants such as rancidity and mildew inside and outside the food.
(1 1) cookies
Sensory requirements: Biscuits should have the normal color, smell, taste and texture unique to this variety, and there should be no rancidity, mildew and other odors, and there should be no visible mildew, moth and other impurities inside and outside the food.
(12) jelly
Sensory requirements: the color should have a solid color corresponding to the raw materials of the product; The taste and smell should have the taste and smell that the product should have, without peculiar smell; The nature should be jelly-like, soft and free of impurities.
(13) Fried Snacks
Sensory requirements: fried snacks should have the normal color of this product, no burning and hygiene; The smell is normal, and there are no musty, pungent and other peculiar smells.
(14) Bulk food
Bulk food is generally produced in local small workshops, with simple technology, irregular production procedures, formulas and ingredients, and low production cost. Some bulk foods have no factory name, address, production date, shelf life or QS mark, but they still have a certain market. Although bulk food is the focus of supervision by industry and commerce and relevant administrative law enforcement departments, it has been repeatedly banned. I hope students don't buy or eat. To solve this problem, consumers in the whole society need to raise awareness and cooperate with each other.
Matters needing attention in food safety knowledge
Third, common sense of food hygiene and safety
1, develop good personal hygiene habits and wash your hands before and after meals.
2. Students should learn to recognize the signs of safe food instead of buying food and drinks. Don't eat expired and spoiled food.
3. Wash raw fruits and vegetables, do not drink raw water, and do not eat wild mushrooms, wild vegetables and wild fruits at will to prevent poisoning. It is strictly forbidden to steal fruits from farmers' trees and melons in the fields, and beware of pesticide poisoning.
4, after food poisoning, should eliminate poison as soon as possible, immediately report, and sent to the hospital for treatment.
Fourth, the basic knowledge of food safety
1, when buying food, pay attention to whether the food packaging has the manufacturer, the production date, whether the shelf life has passed, whether the food raw materials and nutrients are marked, and whether there is a QS logo. You can't buy three-no products.
2. Open the food package and check whether the food has proper sensory characteristics. Do not eat foods that are spoiled, rancid, moldy, insect-borne, filthy, mixed with foreign bodies or have other sensory abnormalities. If the food in protein is sticky, the fatty food has a whistling smell, the carbohydrate has a fermenting smell, or the beverage has abnormal sediment, you can't eat it.
3. Don't buy lunch boxes or food from unlicensed vendors to reduce the hidden dangers of food poisoning.
4. Pay attention to personal hygiene, wash your hands before and after meals, wash and disinfect your own tableware, do not use unclean containers to hold food, and do not litter to prevent mosquitoes and flies from breeding.
5. Eat less fried and fried food.
Articles about food safety knowledge:
★ Pupils' knowledge of food hygiene and safety
★ Selected 3 pieces of food safety knowledge.
★ Complete knowledge of food safety
★ What is the knowledge about food safety?
★ What is the knowledge about food safety?
★ Food safety knowledge education
★ Little common sense of food safety knowledge
★ Information about food safety knowledge
★ Poor knowledge of food hygiene and safety
★ Basic knowledge of children's food safety