Lead: share some handwritten newspaper materials about food safety, hoping to help everyone!
Reference template for food safety handwritten newspaper design 0 1
Reference template for food safety handwritten newspaper design 0 1
Reference template for food safety handwritten newspaper design 0 1
Reference template for food safety handwritten newspaper design 0 1
Design data of food safety handwritten newspaper
I. Personal hygiene of food production and marketing personnel
1, food practitioners must have a preventive physical examination every year.
2, food practitioners must obtain a health certificate and pass the training before they can work at their posts.
3. The "five diseases" of health examination include viral hepatitis, dysentery, typhoid fever, active tuberculosis, suppurative or exudative dermatosis.
4. In order to prevent food contamination and ensure food safety and hygiene, food practitioners should form the good habit of washing their hands frequently, and they can only take up their posts after leaving their posts in the middle of work, and then return to their posts after rest, and they must adhere to the principle of washing their hands before work.
5, food practitioners should develop good personal hygiene habits, adhere to the "four diligence", that is, wash your hands and cut your nails frequently; Take a bath and have a haircut; Wash clothes and bedding frequently; Change your work clothes frequently.
6. When food practitioners have unexplained diarrhea, fever, cough and skin wound infection, they must go to the hospital immediately and go to work after recovery. They can't see a doctor while working.
7. The work clothes of food employees must be cleaned regularly, and it is not allowed to wear work clothes in and out of the workplace.
8, food practitioners must insist on hand washing and disinfection before work.
Second, food packaging and container hygiene
1, food containers should be made of materials allowed by the state, and meet the relevant national standards, non-toxic.
2, canned food must be tightly sealed, the tank clean, no rust, no damage, no grease.
3. The food packaging label must be clear and legible, and it must be labeled in Chinese. The contents of the label include product name, origin, factory name, production date, production batch number or code, specifications, formula or main components, shelf life, etc.
4, finalize the design packaging food and food additive product specifications, there shall be no exaggerated or false propaganda content.
Third, food storage hygiene.
1. There are two main ways to store food, normal temperature storage and low temperature storage.
Food storage should be protected from dust, flies, rats and moisture.
3. The height of the rat-proof iron sheet placed on the door of the food warehouse should be at least 60 cm.
4. The food storage warehouse should be managed by designated personnel, and a food warehousing registration system should be established, which should be classified and stored according to the warehousing time, first in first out.
5. The stored food should be away from the wall and the ground, and the distance from the wall should be greater than 10 cm.
6. The optimum temperature for fresh-keeping fruits and vegetables is 2-8 degrees.
7. If the storage time of food from cooking to eating needs more than 2 hours, it should be stored at a temperature higher than 60 degrees Celsius or lower than 8 degrees Celsius. Food stored at a temperature below 60 degrees Celsius and above 8 degrees Celsius for more than 2 hours needs to be fully heated again before it can be eaten. Before heating, it is necessary to ensure that the food has not gone bad.
8, chilled meat or frozen meat should be stored in the cold storage of -20 degrees. Fresh milk, yogurt and cream should be kept in a cold storage at 2-8 degrees.
9, food storage warehouse should have mechanical ventilation facilities, points, non-staple food warehouse set up partition wall off the ground storage, all kinds of food should be classified, partition storage. Can not be stored in the same inventory as cleaning and insecticidal items.
10, the freezer can't hold food, there should be gaps between foods, and the remaining cooked food must be thoroughly heated before it can be eaten again. The freezer can't keep food for a long time, and the food in the freezer can't be thawed and frozen repeatedly.
1 1. If food is stored in time, the temperature should be kept at 60 degrees or higher, and if it is stored in time, the temperature should be controlled below 8 degrees.