How to pay attention to food safety?

Publicity materials on food safety knowledge \x0d\ 1. Common sense of food safety \x0d\ 1. When buying food, pay attention to whether the food packaging has the manufacturer, production date and shelf life, whether the raw materials and nutritional components of the food are marked, and whether there is a QS logo. Can't buy three no products. \x0d\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. \x0d\3。 Don't buy lunch boxes or food from unlicensed vendors to reduce the hidden dangers of food poisoning. \x0d\4。 Pay attention to personal hygiene, wash your hands before and after meals, wash and disinfect your own tableware, don't put food in unclean containers, and don't litter to prevent mosquitoes and flies from breeding. \x0d\5。 Eat less fried and fried food. What is food adulteration, adulteration and forgery? \x0d\( 1) "Adulteration" refers to adding cheap or non-nutritious items to food, or removing nutrients from food or replacing them with inferior substances, thus reducing the quality, such as adding invert sugar to honey, adding pigment to chocolate biscuits, and removing fat from whole milk powder. \x0d\(2) "Doping" refers to adding some impurities to food, such as adding sodium silicate or borax to yuba; Add red brick and wood to Chili powder. \x0d\(3) "Forgery" means that the packaging label or product description is inconsistent with the content. \x0d\ Adulterated, adulterated or forged food is generally handled by the administrative department for industry and commerce. Those that affect nutrition and hygiene shall be dealt with by the administrative department of health according to law. \x0d\ III。 What kinds of food are prohibited from production and operation? \x0d\ Foods prohibited from production and operation include the following categories: \x0d\( 1) spoilage, rancidity of oil, mildew, moth-eaten, unclean, mixed with foreign substances or other abnormal sensory properties, which may be harmful to human health; \x0d\(2) Containing or contaminated with toxic or harmful substances, which may be harmful to human health; \x0d\(3) contains pathogenic parasites and microorganisms, or the content of microbial toxin exceeds the national standard; \x0d\(4) Meat and its products that have not passed hygiene inspection or inspection; \x0d\(5) Birds, livestock, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes; \x0d\(6) Contamination caused by unclean packaging, serious damage or unclean means of transport; \x0d\(7) Doping, adulteration or forgery, which affects nutrition and hygiene; \x0d\(8) Processing with non-food raw materials, adding non-food chemicals or treating non-food as food; \x0d\(9) The warranty period is exceeded; \x0d\( 10) The sale is explicitly prohibited by the health administrative department of the State Council or the people's governments of provinces, autonomous regions and municipalities directly under the Central Government for the prevention of diseases and other special needs; \x0d\( 1 1) contains additives that have not been approved by the health administrative department of the State Council, or the pesticide residue exceeds the allowable amount stipulated by the state; \x0d\( 12) Other items that do not meet the food hygiene standards and hygiene requirements. \x0d\ IV。 How to distinguish fake and shoddy food? \x0d\ Fake goods are like rats crossing the street, and everyone cries out. But it's hard for people to recognize it in their daily shopping. The "Seven-character Law on the Prevention of Fake and Inferior Foods" guides consumers to strengthen food safety self-prevention in an easy-to-understand and easy-to-remember way, so that fake and inferior foods will withdraw from the market due to lack of market. Beware of the "seven-character method": that is, beware of "bright, white, reverse, long, scattered, low and small". \x0d\ Beware of "gorgeous". Beware of foods with too bright colors. For example, strawberries on the market are as big, red and bright as wax fruit, pickles are bright yellow and attractive, and bottled bracken is bright green and does not fade. Be careful. Is there a problem with adding pigment? \x0d\ seconds against "white". All foods are abnormal and unnatural white, and nine times out of ten there will be hazards of chemicals such as bleaching agent, whitening agent and flour treatment agent. \x0d\ Three defenses are "long". Try to eat less food with long shelf life. Packaged cooked meat and poultry products stored at 3℃ are pasteurized, and the shelf life is usually 7-30 days. \x0d\ Four defenses against "reverse". It is food that prevents unnatural growth. Eating too much may have an effect on your health. \x0d\ Five precautions against "small". Beware of the products of small workshop-style processing enterprises, which have the lowest average pass rate in food sampling, and shocking food safety incidents often appear in these enterprises. \x0d\ Six precautions against "low". "Low" refers to the food whose price is obviously lower than the general price level, and most of the food whose price is too low is "tricky". \x0d\ Seven precautions against "scattering". Bulk is bulk food, and some bulk bean products, cooked food and pickles sold in the market may come from underground processing plants. \ x0d \ v. What problems should be paid attention to in food storage? \x0d\ Establish a warehousing system, so as to achieve FIFO; All kinds of food are stored in categories with obvious signs to prevent cross-contamination; Stay away from walls and the ground, and achieve "four defenses": mildew prevention or corrosion prevention, rat prevention, insect prevention and fly prevention. \x0d\ VI。 How to clean pesticide residues on fruits and vegetables? \x0d\( 1) water washing and soaking method (after being washed with clear water): organophosphorus pesticides are the main pesticides that pollute vegetables and are insoluble in water. This method can only remove some contaminated pesticides, but washing is the basic method to remove other pollutants and residual pesticides on vegetables and fruits. Mainly used for leafy vegetables. Generally, the surface dirt is washed off with water first, otherwise it is equivalent to soaking fruits and vegetables in diluted pesticides. Then soak in clear water for not less than 10 minute. Fruit and vegetable cleaning agent can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agent can be added during soaking, and it should be washed with running water for 2-3 times after soaking. \x0d\(2) Soak in alkaline water after cleaning: organophosphorus pesticides decompose rapidly in alkaline environment, so this method is an effective measure to remove pesticide pollution and can be used for all kinds of vegetables and fruits. The method is to clean the dirt on the surface, soak it in alkaline water (generally 500m 1 water and alkaline surface 5g- 10g) for 5- 15 minutes, and then rinse it with clean water for 3-5 times. \x0d\(3) Peeling method: Vegetables and fruits with uneven or hairy appearance are easily contaminated by pesticides, so peeling is a better method to remove residual pesticides. \x0d\(4) Storage method: Pesticides can be slowly decomposed into substances that are harmless to human body over time (oxygen in the air and enzymes in vegetables have a certain decomposition effect on residual pesticides), so fruits and vegetables that are easy to store can be stored for a certain period of time to reduce pesticide residues. Generally, it should be stored for more than 15 days. At the same time, it is recommended not to eat freshly picked fruits and vegetables immediately. \x0d\(5) Heating method: With the increase of temperature, the decomposition of carbamate pesticides is accelerated, so some vegetables and fruits that are difficult to be treated by other methods can be removed by heating. This method is often used in celery, spinach, Chinese cabbage, cabbage, green pepper, cauliflower, beans and so on. First, clean the surface pollutants with clean water, put them in boiling water for 2-5 minutes, and then rinse them with clean water 1-2 times. \x0d\(6) Sunlight drying: Sunlight drying has less pesticide residues in vegetables. \x0d\ VII。 How to identify vegetables ripened with hormones? \x0d\ Some vegetable farmers spray hormones to make their vegetables grow faster and more. Eating this vegetable is not good for health. How to identify? \x0d\ Tomato skin is smooth. When vegetable farmers spray it with hormones that promote growth, fatten and ripen, a part of hormone liquid will flow to the lower end, making this part grow redundant meat and form a "pointed ass". This kind of tomato is certainly inedible. In addition, it is very big, mottled with red and green, and has a bad hand feeling. There is no juice or little juice after cutting, and it is also a ripening agent, so it is not suitable for purchase. The strange growth of melon, cucumber and eggplant is the result of spraying hormones. Some fruits are tender and tender, and some celery is big and long, so it is better not to eat them. \x0d\8。 How to buy cooking oil and what certificates do I need to obtain? \x0d\ When buying cooking oil, be sure to buy bottled cooking oil marked "QS". If bulk edible oil is purchased, it is easy to buy hogwash fat and problem edible oil, and the quality cannot be guaranteed. The required documents include: the seller's hygiene license, industrial and commercial business license, and a copy of the Quality Inspection Report of edible oil. If you don't buy and claim the certificate of edible oil as required, you will take full responsibility once there is a problem with the oil and you can't find a seller. \x0d\ VIII。 How to drink bottled water healthily? \x0d\ Once the bottled water is opened, it should be used up as soon as possible, usually within one week, otherwise it should be heated and boiled before drinking. After bottled water is delivered to the door, even bottled drinking water with good quality is easy to breed bacteria if it is left for too long. Especially in the hot summer, the temperature is high, and the bacterial reproduction speed is also accelerated, and it will not last long. Barreled mineral water should be placed in a dark, ventilated and cool place to avoid sun exposure. At the same time, we should be alert to the secondary pollution of the water dispenser and pay attention to cleaning the water dispenser regularly. Manufacturers are required to go to the door to clean the water dispenser every once in a while. \x0d\ When buying bottled water, you should pay attention to whether the packaging barrel is crystal clear and hard. Good quality barrels (bottles) should be made of PC with high transparency and smooth and clear surface, while barrels made of recycled waste plastics, commonly known as "black barrels", are dark and have poor transparency. In order to reduce the cost, some manufacturers still use this bottled water, which is forbidden. Consumers should choose and identify carefully. The lid of the barrel should be smooth and high in hardness. \x0d\ In addition, consumers can try to turn the bucket upside down, which should not leak. When the bucket is pulled out of the drinking machine, it should be plugged in again. Qualified drinking water should be colorless, transparent, clear, odorless, odorless and invisible. Aquatic products with yellow color, turbidity, flocculent precipitation or impurities and odor must not be drunk. \x0d\ IX。 What causes food-borne diseases such as food poisoning? \x0d\( 1) The cold storage method is incorrect, such as storing cooked food at room temperature for a long time, putting large pieces of food in the freezer, or the cold storage temperature is not enough. \x0d\(2) The interval between cooking and eating is too long, so that bacteria have enough time to reproduce. \x0d\(3) Incorrect cooking or heating method, incomplete heating, food center temperature below 70℃. \x0d\(4) Food processed by pathogen carriers or infected persons. \x0d\(5) Use contaminated raw food or raw materials. \x0d\(6) Cross-contamination of raw and cooked food. \x0d\(7) Thaw food at room temperature. \x0d\(8) The cleaning and disinfection methods of kitchen equipment and tableware are incorrect. \x0d\(9) used food from unsafe sources. \x0d\( 10) The processed food is contaminated. \ x0d \ x0d \ 10。 Ten suggestions for preventing food-borne diseases \x0d\ 1. Do not buy or eat spoiled and unclean foods containing harmful substances; \x0d\2。 Don't eat food of unknown origin; Don't buy food with incomplete identification such as factory name and address, shelf life, etc. \x0d\3。 Don't patronize unlicensed mobile stalls and restaurants with poor sanitary conditions; Don't buy or eat inferior food and drinks sold by street vendors at will. These inferior foods and drinks are often substandard, and eating them will be harmful to health. \x0d\4。 Do not eat cooked food and leftovers left at room temperature for more than 2 hours; \x0d\5。 Don't eat wild vegetables and fruits casually. There are many kinds of wild vegetables and wild fruits, some of which contain toxins harmful to human body. It is difficult for inexperienced people to distinguish clearly. Only by not eating wild vegetables and fruits casually can we avoid poisoning and ensure safety. \x0d\6。 Wash raw fruits and vegetables. Fruits and vegetables will not only be infected with germs, viruses and parasite eggs, but also remain pesticides and insecticides. If it is not cleaned, it may not only infect diseases, but also lead to pesticide poisoning. \x0d\7。 Do not drink unclean water or unboiled tap water; Whether the water is clean or not is difficult for the naked eye to tell. Clear and transparent water may also contain germs and viruses, and drinking boiled water is the safest. The melons and fruits eaten directly should be thoroughly washed with clear water and peeled as much as possible; Don't eat rotten food, it tastes sour and bitter. It gives off a special smell, which is caused by the reproduction of bacteria. Eating these foods will cause food poisoning. \x0d\9。 Wash your hands before or after meals; Get into the habit of washing hands before eating. People's hands do this and that every day, touching all kinds of things. Will be infected with germs, viruses, parasitic eggs. Wash your hands carefully with soap before eating to reduce the possibility of "illness from the mouth". \x0d\ 10。 If you find abnormal sensory characteristics during eating, you should stop eating immediately. \x0d\ XI。 Eight common misunderstandings about food hygiene are as follows: \x0d\ 1. Be lively and enjoy dinner: on holidays, most people like to "grab food" in restaurants in twos and threes, or have dinner with relatives and friends at home, which is lively and convenient to exchange feelings. This is unhealthy and does not conform to food hygiene, especially in this extraordinary period, it is best to implement a separate meal system. The practice of sharing meals is the responsibility and respect for others and their own lives and health. \x0d\2。 Wrap food in white paper: Some people like to wrap food in white paper because it looks clean. But in fact, in the production process of white paper, many bleaching agents and corrosive chemical raw materials will be added. Although the pulp has been washed and filtered, it still contains many chemical components, which will pollute the food. As for wrapping food with newspapers, it is even more undesirable, because when printing newspapers, a lot of ink or other toxic substances will be used, which is extremely harmful to human body. \x0d\3。 Disinfect bowls and chopsticks with wine: Some people often wipe bowls and chopsticks with white wine, thinking that this can achieve the purpose of disinfection. As we all know, the alcohol used for disinfection in medicine is 75%, while the alcohol content of general liquor is mostly below 56. After all, liquor is different from medical alcohol. Therefore, wiping bowls and chopsticks with white wine can not achieve the purpose of disinfection at all. \x0d\4。 The rag was not cleaned in time: experiments show that you will be surprised at the number of bacteria that grow after using the brand-new rag at home for a week; If you are in a restaurant or a food stall, the situation will be even worse. So clean the table thoroughly before wiping it with a rag. The dishcloth should be boiled and disinfected with boiling water every three or four days to avoid harm to health caused by improper use of the dishcloth. \x0d\5。 Wipe the tableware with toilet paper: Laboratory tests have proved that many toilet papers (especially those produced by informal manufacturers) have poor disinfection effect, and these toilet papers contain a lot of bacteria because of incomplete disinfection; No matter how well disinfected, toilet paper will be contaminated during the placing process. Therefore, wiping bowls, chopsticks or fruits with ordinary toilet paper can not only wipe the food clean, but also bring more opportunities for food pollution in the process of wiping. \x0d\6。 Dry tableware or fruit with a towel: People often think that tap water is raw and unsanitary, so after washing tableware or fruit with tap water, they often dry it with a towel. This seems hygienic and careful, but in fact it is just the opposite. It should be noted that many bacteria often survive on dry towels. At present, most of the tap water in cities in China has undergone strict disinfection treatment, so the food thoroughly washed with detergent and tap water is basically clean and safe to eat, and does not need to be wiped with a dry towel. \x0d\7。 Cook spoiled food before eating: Some housewives are thrifty and sometimes cook slightly spoiled food at high temperature before eating, thinking that this can completely eliminate bacteria. Medical experiments have proved that the toxins secreted by bacteria before entering the human body are very resistant to high temperature and are not easy to be destroyed and decomposed. Therefore, it is not advisable to heat the leftovers. \x0d\8。 Scrape the rotten part of the fruit before eating: Some people are used to scraping the rotten part of the fruit before eating, thinking it is more hygienic. However, microbiology experts believe that even if the rotten part of the fruit is cut off, the remaining part has been introduced into bacterial metabolites through fruit juice, and even microorganisms have begun to multiply, among which mold can cause cell mutation and cause cancer. Therefore, as long as the fruit is rotten, it should not be eaten, and it is better to throw it away. \ x0d \ x0d \ propaganda slogan \x0d\ 1, people-oriented country, food first, food safety first \x0d\2, people's interests are no small matter, food safety is a major event \x0d\3, implement food safety projects and promote coordinated economic and social development \x0d\4. Building a new socialist countryside. Improve food safety awareness and create a happy and beautiful life \x0d\8. People-oriented, ensuring food safety \x0d\9. Grasping quality from the source and ensuring food safety \x0d\ 10, food safety is everyone's responsibility.