Food safety means that food is non-toxic and harmless, meets the nutritional requirements, and will not cause any acute, subacute or chronic harm to human health. According to the definition of food safety, food safety is "a public health problem in which toxic and harmful substances in food affect human health". Food safety is also an interdisciplinary field, focusing on ensuring food hygiene and food safety, reducing potential diseases and preventing food poisoning in the process of food processing, storage and sales, so food safety is very important.
Specific food safety knowledge is as follows:
1. Plain water is the best drink. Some drinks contain preservatives, pigments, etc. Regular drinking is not good for children.
2. Develop good hygiene habits to prevent the spread of intestinal parasitic diseases;
3. Raw vegetables and fruits should be washed before eating to avoid pesticide poisoning;
4. When choosing food, pay attention to the production date and shelf life of the food;
5. Try to eat less or not eat leftovers. If you eat leftovers, you must heat them thoroughly to prevent bacterial food poisoning;
6. Do not eat raw food without health care, such as sashimi and raw water chestnut;
7. Eat less fried, smoked and barbecued foods, and improper production will produce toxic substances;
8. Go to a regular store to buy, and don't buy "three noes" food around the campus or in the streets;
9. Buy food produced by regular manufacturers and try to choose brands with good credibility;
10. Check the product label carefully. Food labels must be marked with: product name, ingredient list, net content, factory name, address, production date, shelf life, product standard number, etc. Don't buy products with nonstandard labels.
Food safety knowledge
Food safety means that food is non-toxic and harmless, meets nutritional requirements and does not cause any acute, subacute or chronic harm to human health. Food safety is also an interdisciplinary field, focusing on ensuring food hygiene and food safety, reducing potential diseases and preventing food poisoning in the process of food processing, storage and sales, so food safety is very important.
Extended data:
Food (food) planting, breeding, processing, packaging, storage, transportation, sales, consumption and other activities meet the national mandatory standards and requirements, and there are no hidden dangers that may damage or threaten human health, lead to the death of consumers or endanger consumers and their descendants.
This concept shows that food safety includes both production safety and operation safety; Including result safety and process safety; It includes both present security and future security.
The meaning of food safety has three levels:
The first layer: food quantity security, that is, a country or region can produce the dietary needs needed for the basic survival of the nation. People are required to be able to afford the basic food needed for survival and life.
The second layer: food quality and safety: refers to the food provided to meet and protect people's health needs in terms of nutrition and hygiene. Food quality and safety involves food pollution, whether it is toxic, whether additives are illegal, and whether labels are standardized. It is necessary to take measures before food is contaminated to prevent food pollution and major harm.
The third layer: food sustainable security: This requires that the acquisition of food should proceed from the perspective of development, and pay attention to the good protection of the ecological environment and the sustainable utilization of resources.
Safety standards:
(1) Provisions on the limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health in food-related products.
(2) Variety, application scope and dosage of food additives.
(three) the nutritional requirements of infant food.
(4) Requirements for nutrition-related labels, labels and instructions.
(5) Quality requirements related to food safety.
(6) Food inspection methods and procedures.
(seven) other contents that need to formulate food safety standards.
(8) All additives in food must be listed in detail.
(9) Illegal addition of prohibited chemicals to food.
1. Food safety handwritten newspaper materials
Primary school students' knowledge of food hygiene and safety: To prevent food poisoning, we should first pay attention to personal hygiene, so as to take a bath, wash clothes, cut nails, have a haircut and change sheets and quilts frequently (once a month).
Keep the classroom, dormitory and environment clean and hygienic, and form the good habit of washing hands before and after meals and not overeating. Secondly, do "six don't eat", don't eat cold food, unclean fruits and vegetables, don't eat spoiled food, don't eat meals without high temperature treatment, don't drink raw water and don't eat snacks.
Then, we should pay attention to identify the quality of food from the food label. Choosing safe food is the first step to control the spread of disease. 1, know the characteristics of food poisoning.
Short incubation period: general gastrointestinal symptoms: diarrhea, abdominal pain, some accompanied by vomiting and fever within a few minutes to several hours after eating. 2. Improve self-help awareness. If the above symptoms appear, you should doubt whether it is food poisoning, go to the hospital in time and report to the teacher. 3. Prevent food poisoning and develop good hygiene habits. Wash your hands frequently, especially before and after meals. Wash hands with sterile soap and hand sanitizer. Don't eat cold and unclean food. Don't eat spoiled leftovers, cold drinks and snacks. Do not eat spicy food for a long time. Don't eat wild fruits casually. Don't drink in a hurry, especially the water after eating fruit.
Don't rush to eat and drink after strenuous exercise. Don't buy fried and smoked food from unlicensed stalls, and try to eat in the school cafeteria.
Never go to unlicensed stall restaurants to buy food or eat. Do not drink raw water, it is recommended to drink standard pure water.
Do not buy pickled products at home for more than 2 days at school. Carefully check the packaging label to see whether the basic label, factory address, telephone number and production date are clearly marked and qualified. View Market Access Signs (QS) Introduction to Market Access Signs QS: In order to ensure people's food hygiene and safety, the State Administration of Quality Supervision, Inspection and Quarantine has implemented a food safety market access system nationwide since 2002. After the factory food has passed the compulsory inspection, it is labeled with market access signs to facilitate the purchase. Since 2002, five kinds of food, such as wheat flour, rice, edible vegetable oil, soy sauce and vinegar, have been introduced. In the second half of 2003, the market access system was implemented for instant noodles, puffed food, canned food, cold drinks and other 10 foods.