The dried tofu in the vegetable market basically exceeds the standard. .
Some dead fish and shrimp are filled with sulfur dioxide.
Vegetables are good recently.
There are no unqualified products in pesticide inspection.
Excessive sulfur dioxide can produce toxicity.
A few days ago, China Chain Store & Franchise Association released the first supermarket food safety investigation report, which showed that 4 1% of the 32 large supermarket chains in China, including Carrefour, Wu Mei and Yichu Lotus, accounted for about 5% of the total sales. However, many homemade foods had some problems, such as unclear shelf life, unqualified hygiene and bacteria exceeding the standard. Five tips for homemade food?
Recently, the reporter visited many large supermarket chains such as Jingkelong, Carrefour, Wal-Mart and Wan Hui in Chaoyang District, and found that homemade food has become the mainstay of supermarkets. The reporter observed in front of the cooked food counters in supermarkets for more than two hours, and found that the following problems obviously existed in the production and sales of steamed bread, noodles, chilled meat, sausages, fried chicken, various cold dishes, cakes and other foods:
All the food is said to be "produced on the same day". Replacing the date of production with the date of packaging is a "cover-up" used by many supermarkets to deceive consumers. The reporter found that supermarket staff usually indicate the date on the plastic bag after weighing, whether it is to buy staple food such as steamed bread and noodles, or cooked food such as sauce beef and sausage. Although this date shows a certain day of the day, you can't tell when the food in the freezer was produced from the outside. ?
"The steamed bread I just bought from the supermarket yesterday turned moldy when I had breakfast today!" Aunt Wang came to the supermarket to return the goods. The reporter saw that on the label of this bag of steamed bread in her hand, the production date was March 3, 2009 12:00, and the shelf life was 2 days. In the face of questions from Aunt Wang and reporters: "How to deal with the dishes that can't be sold that day?" The answer of the supermarket staff is "unclear". The shelf life varies from family to family. ? In the investigation, the reporter found that the supermarket's setting of the shelf life of homemade food is "fragmented". The same tofu, the reporter saw in a supermarket, its shelf life is 5 hours, while another supermarket stipulates one day. In the previous supermarket investigation, tofu had been lying in the counter for nearly 4 hours. I wonder if it can be sold smoothly in the remaining 1 hour. Even if it is sold, consumers will not cook it immediately. In this way, it is far beyond the shelf life. When the reporter asked the staff about this problem, the answer was "because of the different production technology and fresh-keeping equipment, the shelf life required by each supermarket is different." This kind of answer also makes consumers unable to judge. ?
There is no ingredient list for the cake. In the pastry area of a supermarket, the reporter picked up a pack of Swiss rolls and found that there was no other logo on the label except the name, weight, packaging date and price. Especially there is no ingredient list, and the use of additives is unknown. ?
It is understood that many national standards have made clear requirements for food packaging, labeling and other items, and homemade food is also within its constraints. Among them, the "Regulations on the Administration of Food Labeling" points out that food labels should be marked with a list of food ingredients. Where sweeteners, preservatives and colorants are directly used in food, the specific names shall be marked under food additives in the ingredient list; Where other food additives are used, the specific name, type or code may be marked. Obviously, the "shrinking" of supermarket self-made food labels is unreasonable. ?
The staff neglected the hygiene details. Most supermarket self-made food operators have obtained hygiene licenses, adopted closed sales management, and equipped employees with sanitary and epidemic prevention facilities such as masks and hats, but the implementation process is not standardized. ?
In front of the cooked food counter in a supermarket, the reporter found that the staff's masks were just worn on their chins, calling customers to buy them, but they kept talking and spitting at the food during the operation; Most workers who make steamed bread, tofu and other foods do not wear gloves; The staff wiped the table with gauze for steaming tofu, and then continued to spread it on tofu. In another supermarket, the reporter found that although the transparent operation room was specially designed, it was only a decoration, and the cooking place was selected in the closed operation room at the back, so consumers could not supervise the food production process. ?
Cold dishes are sold for more than 4 hours. According to the Code of Conduct for Food Safety in Supermarket issued by the Ministry of Commerce, prepared cold dishes should be sold within 4 hours, and consumers should be informed to eat them as soon as possible with clear signs. This is because cold dishes are the easiest to breed bacteria and rot. When reporters visited several supermarkets in the afternoon, they were all told that cold dishes were cooked in the early hours of the morning, far more than four hours. During the interview, most supermarket staff and the citizens interviewed knew nothing about the rule that "cold dishes must be sold out within four hours" and thought that the sale period of cold dishes should not exceed one day.