Is there a complete version of basic food safety knowledge?

Food safety knowledge

When buying food, pay attention to whether the food packaging has the manufacturer and production date, whether it has passed the shelf life, whether the food raw materials and nutrients are marked, whether there is a QS logo, and whether it is Buy Sanwu products.

Open food packaging and check whether the food has the sensory properties it should have.

Do not eat foods that are spoiled, rancid, mildewed, infested with insects, dirty, mixed with foreign matter, or have other abnormal sensory properties. If protein foods are sticky and fat-soaked foods have a whining smell, , carbohydrates with a fermented smell or drinks with abnormal sediment should not be eaten.

Do not buy lunch boxes or food from unlicensed vendors to reduce the risk of food poisoning.

Pay attention to personal hygiene, wash hands before meals and after using the toilet, wash and disinfect your own tableware, do not use unclean containers for food, and do not litter to prevent mosquitoes and flies from breeding.

Eat less fried and fried foods?

Food quality mainly has the following requirements:

(1) Nutrient value;

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(2) It has good color, aroma, taste and appearance;

(3) It is non-toxic, harmless and meets food hygiene and quality requirements.

Food contamination refers to the process in which food is invaded by harmful substances, resulting in changes in the quality, safety, nutrition and or sensory properties of the food. With the continuous development of science and technology, the continuous production and application of various chemical substances, the types and sources of harmful substances have become more complicated. Food pollution can be roughly divided into three categories: biological pollution, chemical pollution and radioactive pollution.

Every aspect of food, including production, processing, transportation, sales, and cooking, may be contaminated by various harmful substances in the environment, which may reduce the nutritional value and hygienic quality of food and bring varying degrees of harm to human health. hazards. Eating contaminated food causes damage to the body, which often manifests as:

(1) Acute poisoning, chronic poisoning, and the "three causes" of teratogenic, carcinogenic, and mutagenic lesions;

(2) Cause acute food poisoning;

(3) Cause chronic harm to the body.

The prevention and control of food contamination mainly includes:

(1) Carry out hygiene publicity and education;

(2) Food production and operation units must fully implement food hygiene Laws and national health standards;

(3) Food hygiene supervision agencies must strengthen food hygiene supervision and control the hygiene and quality of food production, leaving the factory, selling, exporting, and importing;

(4) Strengthen pesticide management;

(5) Disaster areas should especially strengthen the management of food transportation and storage to prevent various accidental food contamination accidents.

Green food does not specifically refer to those "green" foods, but refers to: pollution-free, safe, high-quality, nutritious food produced according to specific production methods, recognized by a specialized agency, and licensed to use the green food mark. food category. It can be vegetables, fruits, aquatic products, and meat.

Green food is divided into AA level and A level:

AA level green food standard requirements: The environmental quality of the production place complies with the "Green Food Origin Environmental Quality Standard", and no use is used in the production process. Chemically synthesized pesticides, fertilizers, food additives, feed additives, veterinary drugs and production materials harmful to the environment and human health, but through the use of organic fertilizers, planting green manure, crop rotation, biological or physical methods and other technologies to fertilize the soil, control Diseases, pests and weeds, protect or improve product quality, thereby ensuring that product quality meets the requirements of green food product standards.

Class A green food standard requirements: The environmental quality of the production site complies with the "Green Food Producing Area Environmental Quality Standards", and the production process strictly follows the guidelines for the use of green food production materials and production operating procedures, and uses limited quantities. Chemically synthesize production materials, and actively adopt biological technology and physical methods to ensure product quality meets the requirements of green food product standards.

Organic food is an international term that refers to an organic farming and processing method.

Organic food refers to all agricultural and sideline products and processed products that are produced and processed in this way; the products meet international or national organic food requirements and standards; and have been certified by national certification agencies, including grains, vegetables, fruits, dairy products, poultry Livestock products, honey, aquatic products, seasonings, etc.

Pollution-free food is a safe food produced in accordance with pollution-free food production and technical standards and requirements, in compliance with general health standards and recognized by relevant departments.

Strictly speaking, pollution-free food should be a basic requirement that ordinary food should meet.

Genetically modified food refers to the use of modern molecular biology technology to move and change the genes of organisms, so that the target organisms will have new characteristics that the original species does not have. Foods produced using genetically modified organisms as raw materials are genetically modified foods.

According to the source of raw materials, genetically modified foods can be divided into: animal-derived genetically modified foods, plant-derived genetically modified foods and microbial genetically modified foods.

Although the safety of genetically modified food is still controversial, there is no need to regard it as a scourge. After all, genetically modified technology has been promoted around the world for nearly ten years, and no cases of harm to human health have been found. Experts say that genetically modified foods that have passed the safety evaluation of genetically modified organisms and been approved by the competent authorities can be eaten with confidence. When purchasing genetically modified foods, consumers should pay attention to whether there is a clear "GM FOOD" label.

According to the provisions of the "Food Safety Law of the People's Republic of China": Food additives refer to "added to food in order to improve the quality, color, aroma and taste of food, as well as for the needs of preservation and processing technology" chemically synthesized or natural substances.”

As for food additives, due to incorrect publicity, people have a lot of misunderstandings. Food can only be processed by ultra-high temperature sterilization and aseptic packaging or canned food without preservatives. Most processed foods cannot even be produced if appropriate amounts of food additives are not added as required.

Countries have strict regulations on whether various food additives can be used, the scope of use and the maximum amount of use, which are restricted by law to ensure safe use. These regulations are based on a set of scientific and rigorous toxicity evaluations. of.

Food additives will not cause harm to the human body if they are used correctly in food in strict accordance with the addition amounts specified by national standards.

Food labels refer to all labels, tags, text, graphics, and symbols on or attached to food packaging containers. The basic functions of the label are: food name, ingredient list, net content and solid content, factory name, batch number, date mark, etc. It is a description of food quality characteristics, safety characteristics, and instructions for eating and drinking.

When reading food labels, pay attention to the following aspects:

(1) Whether the label content is complete;

(2) Whether the label is complete;

(3) Whether the label is standardized;

(4) Whether the content of the label is true.

First, the food quality and safety market access system will be implemented in the five food categories of rice, edible vegetable oil, wheat flour, soy sauce and vinegar, and the second batch of ten categories of food, meat products, dairy products, convenience foods, quick-frozen foods, etc. Food, puffed food, condiments, beverages, biscuits, and cans are subject to a market access system.

The shelf life (best before consumption period) refers to the period during which food quality (quality) is maintained under the conditions specified on the label. During this period, the food is fully suitable for sale and meets the quality (quality) specified on the label or in the product standard; beyond this period, the food is still edible within a certain period of time.

The shelf life (recommended final consumption period) refers to the final date when the food can be eaten under the conditions specified on the label; beyond this period, the quality (quality) of the product may change and the food is no longer suitable for consumption. For sale and consumption.

Never buy prepackaged food that has exceeded its shelf life: Food that has passed its shelf life may not be inedible, but food that has passed its shelf life must not be eaten! When consumers purchase food, they should pay special attention to the shelf life or storage period on the food label.

Foodborne diseases refer to diseases caused by pathogenic factors such as toxic and harmful substances (including biological pathogens) that enter the human body through ingestion. It can generally be divided into infectious and toxic diseases, including common food poisoning, intestinal infectious diseases, infectious diseases of humans and animals, parasitic diseases and diseases caused by chemical toxic and harmful substances. The incidence of foodborne diseases ranks at the forefront of the total incidence of various diseases and is the most prominent health problem in the world.

To prevent food poisoning, please pay attention to the following matters:

(1) When washing vegetables and fruits, it is best to soak them in water first, and then wash them carefully.

(2) When purchasing packaged food, pay attention to the expiry date, production date and required storage environment on the package.

(3) Cooking utensils, knives, rags, etc. need to be kept clean, and utensils for processing and holding raw food and cooked food should be used separately. When processing and storing food, raw and cooked food must be separated.

(4) Cook processed foods correctly. Overnight foods, animal foods, raw soy milk, beans, etc. must be fully heated and cooked before eating.

(5) Refrigerators and other refrigeration equipment should be cleaned regularly. It is best not to eat frozen food if it is more than 3 months old.

(6) Properly store toxic and harmful items to prevent accidental ingestion and misuse.

(7) Do not collect or eat unfamiliar mushrooms, wild vegetables and wild fruits.

(8) When eating out, try not to go to unlicensed eating places.

(9) When pickling vegetables, use fresh vegetables and add more salt. Marinate them for at least 30 days before eating. Freshly pickled vegetables are best eaten immediately.

(10) Correct cooking methods must be used to eat seafood products, stir-fry and cook them thoroughly. Seafood eaten raw should be washed and eaten with vinegar, which has a certain effect on preventing food poisoning.

(11) Do not eat rotten and moldy food.

(12) Try not to eat fish gall.