Theme class meeting of food safety education for middle school students

1. food safety education materials for middle school students

food safety education materials for middle school students 1. food safety knowledge for middle school students is about 1 words

as students, they should master certain food safety and hygiene knowledge and do personal protection. the following points should be paid attention to: 1. when buying food, pay attention to whether the food packaging has the manufacturer, production date, expiration date, whether the food raw materials and nutrients are marked, whether there is QS mark, and whether there is QS mark.

2. Open the food package and check whether the food has its proper sensory properties. You can't eat foods that are spoiled, rancid, moldy, insect-borne, filthy, mixed with foreign bodies or have other abnormal sensory properties. If protein foods are sticky, fatty foods have a howling smell, carbohydrates have a fermented smell, or drinks have abnormal sediments, you can't eat them.

3. Don't buy lunch boxes or food from unlicensed vendors around campus to reduce the hidden danger 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 in the canteen to prevent mosquitoes and flies from breeding.

5. Eat less fried and fried food.

2. knowledge of food hygiene and safety for middle school students

knowledge of food hygiene and safety 1. risk factors causing food poisoning 1. food itself is harmful and toxic: such as poisonous weeds, wild grasses, sprouted potatoes, cassava, bitter almonds, puffer fish, yellow croaker, poisonous mussels, etc.

2. Food is polluted by harmful poisons, such as chemical poisons and harmful organisms. 3, unsanitary equipment, containers or utensils.

4. Cross-contamination of raw and cooked foods. 5. Corrupt and deteriorated raw materials are used.

6. The leftover food has not been reheated. 7. Misuse of toxic and harmful substances.

8. improper storage. 9. Improper food processing and cooking.

1. Poor personal hygiene. Second, the classification of food poisoning 1, microbial food poisoning (1) bacterial food poisoning, characteristics: mainly gastrointestinal symptoms, often accompanied by fever, its incubation period is relatively large.

(2) Fungal toxins and fungal food poisoning, with characteristics: poisoning mainly occurs through food contaminated by fungi; The mycotoxin in food cannot be destroyed by heating treatment with general cooking methods; No infectivity and immunity, mycotoxins are generally small molecular chemicals, which do not produce antibodies to the body; Fungi need a certain temperature and humidity to grow, reproduce and produce toxins, so poisoning often has a clear seasonal and regional characteristics. 2, chemical food poisoning, characteristics: the onset is related to eating time and consumption; ; The onset is fast, the incubation period is short, mostly in minutes to hours; Often in groups, patients have the same clinical manifestations; Severe poisoning, long course of disease, high morbidity and mortality; The seasonality and regionality are not obvious, and the poisoned food has no specificity; Chemical poisons can be detected in samples such as leftover food, vomit, blood and urine. Eating toxic chemicals or food contaminated with toxic chemicals by mistake; The clinical manifestations are diversified due to different toxic substances, and are generally not accompanied by fever.

3. Foods prohibited from purchasing 1. Foods that are spoiled, oily, rancid, moldy, insect-infested, filthy, mixed with foreign bodies or have other abnormal properties, contain or are contaminated with toxic and harmful substances, and may be harmful to human health; 2. Meat and its products that have not passed the medical and health inspection or inspection; 3, more than the shelf life or do not meet the requirements of the food label stereotypes packaged food; 4. Other foods that do not meet the food hygiene standards and requirements. Fourth, why do you say that leftovers should be thoroughly heated before eating? All kinds of leftovers should be put in the refrigerator as soon as possible, and they should be thoroughly heated when eating again. This is the best way to eliminate microorganisms. When leftovers are stored, microorganisms may have grown and multiplied, because proper storage can only slow down the growth of microorganisms and cannot kill them.

Therefore, leftovers should be eaten as meals as much as possible. Thorough heating means that the temperature of all parts of the food reaches at least 7℃.

under normal circumstances, this can ensure the hygienic quality of food. But it is best not to eat fresh vegetables overnight and every other meal.

This is especially true for all kinds of leafy vegetables. For example, Chinese cabbage contains a lot of nitrate. After a night, the non-toxic nitrate will be transformed into highly toxic nitrite due to the action of bacteria. Nitrite can oxidize low iron hemoglobin in human blood into methemoglobin, causing poisoning symptoms such as headache, dizziness, nausea, vomiting and palpitation. Nitrite is also a carcinogen.

5. Why do we say that some bad habits of hand movements are potentially dangerous? Many small gestures in our hands are involuntary and often repeated. Such as wiping your nose, scratching your hair, scratching your beard, touching your mouth and scratching, if these actions are combined with cooking, there is a risk of mutual pollution.

In history, there have been events that caused diseases to spread because of these actions. We should avoid these small moves when making food. If we find these moves, we should wash our hands immediately and don't be afraid of trouble.

This is especially true in canteens, hotels, restaurants, etc. Developing good hygiene habits is one of the important links to prevent the epidemic of diseases and ensure the hygiene of eating. 6. Why should we avoid direct contact with cooked food and other ready-to-eat foods with our hands? There are a lot of bacteria on our hands. Although we washed them before touching the food, it is impossible to wash them all off.

Cooked food and other ready-to-eat foods are mostly not heated. Once they are contaminated with bacteria, the bacteria will enter the human body with these foods and cause food poisoning. If you must handle food by hand, you should wear gloves (if the food is already wrapped or needs to be cooked again, you don't need to wear gloves).

Pay attention to the following requirements when wearing gloves: 1. When gloves are damaged, polluted or taken off for any reason, they should be discarded. 2. Replace gloves between handling raw and cooked food.

3. Always change gloves (at least once an hour). 4. The gloves can't be used after use.

VII. Why can improper cooking methods produce various carcinogenic factors? In daily life, improper cooking methods can produce various carcinogenic factors. 1, animal meat, fish and other animal proteins, excessive heat, easy to produce carcinogen aminomethyl derivatives, so animal meat, fish, do not stir-fry, not to eat after burning.

2. heating or frying food at high temperature can produce carcinogenic polycyclic aromatic hydrocarbons, so you should eat less or not eat fried food. 3. Leaving fresh vegetables for too long after washing and cutting will produce carcinogen nitrite, so vegetables should be washed, cut, fried and eaten, which will not only avoid nitrite production, but also reduce the loss of nutrients, especially water-soluble vitamins.

4. It is forbidden to smoke food with fuels such as coal, crude oil and firewood, otherwise it will produce carcinogen 3.4 benzopyrene, which is harmful to human body. Eight, why is there food poisoning? Food poisoning should first have poisoned food, and the food contains enough pathogenic factors. With these two items, food poisoning can be caused.

After analysis, there are ten common factors that cause food poisoning: 1. Improper refrigeration of food (insufficient refrigeration temperature); 2. Store food at room temperature (the room temperature is within the dangerous temperature zone); 3. Prepare food too early (so that bacteria have enough time to reproduce); 4. Improper cooling of food (too long cooling time); 5. Improper heating of food (incomplete heating or long-term heating at low temperature); 6. Poor housekeeping (accidental pollution accident); 7. Cross-contamination (imperfect health system and bad personal hygiene habits); 8. Inappropriate thawing of food (thawing at room temperature); 9, food processing or production personnel are infected and have bad hygiene habits; 1. Processed food is contaminated. One.

3. What are the common knowledge of food safety for primary and middle school students?

Ten food safety tips 1. Take the "expiration date" and "shelf life" seriously, do not buy expired products, and report them to the store operator if they are found.

if the packaged food "goes bad" within the validity period indicated on the package or the package is found damaged after returning home, it should be returned and reported to the retailer or food processor. Fake and shoddy food involves using inferior and cheap raw materials to deceive consumers and reduce the cost of competition.

if it is found that counterfeit brands, counterfeit labels and contaminated food are sold, it should be reported to the relevant institutions. Exposing these incidents can help the authorities to investigate and deal with illegal traders and prevent such incidents from recurring.

3. Fresh food, especially meat, fish and other seafood should be stored at the bottom of the refrigerator, and processed food should be placed at the top. Food should be packaged or properly covered and stored.

4. Don't put hot food in the refrigerator, because it will raise the temperature in the refrigerator. 5. Store cans, bottles and bags in a dry and cool place and guard against insects or rats.

6. Remember to wash your hands before preparing food and eating. 7. After using the utensils for handling fresh food, the utensils must be thoroughly cleaned before handling the cooked food or the food intended to be eaten raw.

8. Carefully choose the place where food is purchased and eaten. Ensure that its personnel, tableware and other facilities are clean and tidy.

This is an important indicator reflecting the "behind-the-scenes" facilities and hygiene standards of restaurants. 9. Hot food should be very hot and cold food should be cold.

avoid eating any food stored at room temperature for more than 2 hours. In meetings, large-scale social activities, outdoor activities, etc., it is necessary to prepare a lot of food in advance or the external conditions are poor, which requires special attention.

1. If you are in doubt about fresh food such as fruits and vegetables, the golden rule is "cook, cook, peel or throw away".

4. 4 words of knowledge about food safety

Publicity slogan

1. The country is people-oriented, people take food as the priority, and food safety comes first

2. People's interests are no small matter, and food safety is a major event

3. Implement food safety project to promote coordinated economic and social development

4. Pay attention to food safety and care for healthy life < Building a new socialist countryside

7. Improving food safety awareness, creating a happy and beautiful life

8. People-oriented, ensuring food safety

9. Grasping quality from the source, ensuring food safety

1. Food safety is everyone's responsibility

5. What food safety tips should teenagers pay attention to

(l) Thermal teenagers grow and develop rapidly.

(2) Teenagers in protein need more protein than adults, and the quality is higher than that of adults. They need about 8-9g of protein every day. Teenagers should eat more animal protein, such as eggs, milk, lean meat and animal liver.

In addition, animal protein should be distributed among three meals, not concentrated in one meal, so as to avoid increasing the burden on the gastrointestinal tract. (3) Vitamins are indispensable substances in human growth and development, especially for teenagers.

if you lack vitamins for a long time, it will affect your growth and development, and even lead to vitamin deficiency. If vitamin A is deficient, you will suffer from night blindness and dry eye; Vitamin b; Lack, will suffer from neuritis, beriberi; Vitamin B2 deficiency.

you will suffer from angular stomatitis and glossitis; Vitamin c deficiency will lead to scurvy; Vitamin D deficiency will affect its bone development. To this end, teenagers had better eat 5 grams of fresh vegetables every day.

(4) Inorganic salt teenagers need to have enough elements such as calcium, phosphorus, iron and iodine. Calcium and phosphorus are the main materials that make up the bone path and teeth. Without calcium and phosphorus, the development of bone path will be hindered, and in severe cases, rickets will occur.

Iron is an important component of red blood cells. With the growth of the body, teenagers gradually increase their blood volume and need more iron. If they lack iron, they are prone to anemia. Iodine is an important component of thyroxine, which can promote metabolism and the development of neuro-bone pathway.

Teenagers will be short stature and mentally retarded if they don't eat enough iodine.

6. What educational teaching plans of food safety knowledge should students pay attention to

. Educational objectives: 1. Fully understand the significance of safety work.

2. Pay attention to personal safety, food safety and traffic safety in study and life. 3, disaster prevention, drowning prevention education.

Teaching process: Introduction: The new semester has started again, and we will start a happy and stressful study life together. At the beginning of the semester, the first thing we should mention is safety, because both the country and the family want you to live and study safely. Second, primary school students should pay attention to safety: 1. Students discuss.

as primary school students, what aspects should we pay attention to safety? 2. Collective induction. (1) personal safety, do not chase and fight on campus or on the highway; Do not play games in the corridor; Go up and down the stairs to the right; When working, do not wave labor tools to avoid accidental injury to others; Do not associate with people in society, especially drug addicts; Don't play with fire after class ..... (2) Traffic safety, don't chase and fight on the highway, consciously abide by traffic rules, pay attention to pedestrians and vehicles at intersections, ride a bicycle rather slowly than quickly, get off when going up and down the slope, and pass through the highway with one stop, two looks and three passes.

(3) Eat safely, do not drink raw water, eat unsanitary food, eat sick chicken and pork, wash your hands before and after meals, and do not eat moldy or expired food. Fourth, what aspects of students' self-examination have not been done well, and they should pay more attention in the future.

Lesson 1 Home Safety Education 1. Talking leads students to live in a happy and warm family, and they are cared for and cared for by their parents and family. It seems that there is no danger. However, there are still many things in family life that need to be paid attention to and treated with care, otherwise it will easily lead to danger and accidents.

Let's talk about what should be paid attention to in home safety: 1. Safety of electricity consumption With the continuous improvement of living standards, there are more and more places to use electricity in life. Therefore, it is necessary for us to master some basic knowledge of electricity use.

1) know the master switch of power supply and learn to turn off the power supply in an emergency. 2) Don't touch the appliance with wet hands or wipe it with wet cloth.

3) unplug the electrical appliance after use. 4) In case of smoke, sparks, burnt smell, etc. found in use, the power switch shall be immediately turned off and stopped.

5) If someone gets an electric shock, try to turn off the power supply in time; Or use a dry wooden stick to separate the electric shock victim from the charged electrical appliance, and don't save people directly by hand. 2, safe use of gas 1) gas appliances at work, people can't leave for a long time, in case of being blown out by the wind or doused by the water overflowing from the pot, causing a large number of gas leaks and fires.

2) When using gas appliances (such as gas stoves, gas water heaters, etc.), indoor ventilation should be fully guaranteed, and sufficient oxygen should be maintained to prevent gas poisoning. Second, what should I do if there is a fire? 1. Call the fire alarm number 119, and tell the fire department the location of the fire when calling the police.