Hand-written report on safe eating tips

Tips on safe eating 1. What is the common sense of food safety?

(1) Develop good eating habits. Don't wolf down your food; Don't do other things at the same time while eating, let alone chase each other; Eat three meals a day regularly and don't overeat.

(2) Develop 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".

(3) 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.

(4) Don't eat wild vegetables and wild 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.

(5) Don't eat rotten food. When food rots and deteriorates, it will have a sour and bitter taste; It gives off a special smell, which is caused by the reproduction of bacteria. Eating these foods will cause food poisoning.

(6) Don't buy or eat the inferior food and drinks of street vendors at will. These inferior foods and drinks are often unqualified, and eating and drinking will be harmful to health.

(7) When buying food and drinks in the store, pay special attention to whether the production date and shelf life are marked, and don't buy expired food and drinks. Don't eat or drink expired food and drinks.

(8) Do not drink raw 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.

Extended data

Common sense of tourism food hygiene

(1) Pay attention to drinking water hygiene.

Generally speaking, you can't drink raw water. Boiled water and sterilized tap water are the most ideal drinking water for the journey, followed by mountain spring and deep well water. Rivers, ponds and lakes cannot be drunk raw. When there is no qualified water to drink, you can use melons and fruits instead of water.

(2) melons and fruits must be washed or peeled before they can be eaten.

You must peel the fruit when you eat it. Melons and fruits are not only polluted by pesticides, but also by germs or parasites during picking and selling.

(3) Treat every meal with caution and never go hungry.

High-end restaurants can generally eat safely, food stalls can be eaten selectively, and stalls or vendors (carts) should not eat. Although there are a lot of hungry situations during the trip, the food of the street vendors can't be touched. If you are hungry, you are playing with your life.

(4) Learn to identify whether the hygiene of restaurants is qualified.

The general standards of qualification should be: having a hygiene license, clean water source, disinfection equipment, fresh food raw materials, no mosquitoes and flies, dust-proof equipment, clean surrounding environment, no contact between the payee and food, and keeping a considerable distance between money and food.

(5) eating and drinking in vehicles, ships or planes.

When riding, because there is no exercise condition, the digestion process of food is prolonged and the speed is slow. If you don't control your diet, it will inevitably increase the burden on the gastrointestinal tract and cause gastrointestinal discomfort.

Sogou encyclopedia-food safety knowledge

2. What are the jingles of food safety knowledge?

Food safety knowledge jingle:

1, students, remember; Food safety is very important; Fried instant noodles; Can't be eaten as a meal; Do not eat spicy food; Cold drinks cannot be used as water; Don't eat rotten food; Eat more fruits and vegetables; Pasta rice is the staple food; Don't eat too many snacks; Keep in mind food safety; I am responsible for my health.

2. Students, come quickly; Food safety should be remembered; Three meals a day are regular; Remember to wash your hands before meals; Junk food is not delicious; Safety and quality can not be guaranteed; Food safety depends on everyone; Let's act together, you, me and him.

3. Students, be careful; Wild vegetables are delicious, don't pick them indiscriminately; Confirm that it is non-toxic before eating; Don't delay if you find discomfort; Hurry to the hospital to save; Don't eat potatoes when they sprout; Lentils will be poisoned if they are not ripe; Unclean drinking water is not good to drink; Drinking more boiled water has many benefits; Don't panic because of food poisoning; Tongue-pressing and vomiting-inducing strategy is the best; Fast gastric lavage with clear water; Don't hesitate to see a doctor when it is serious.

4, the food market is really good, goose liver abalone with chicken feet. If safety is not guaranteed, how can the living standard be improved? I'm afraid I'll run to the toilet. Don't swallow your pride, come to the Consumers Association and report it.

5, children, admission, learning knowledge, long skills. Health and safety are also important for learning cultural knowledge well. Illness comes from the mouth, and food quality comes first. Choose your food carefully and be careful not to eat it.

Sudan red and sodium bicarbonate are harmful. See the delivery date of the manufacturer clearly, and never exceed the shelf life. Vendors don't firmly believe that hygiene is more difficult to reassure. Eat less when frying and pickling, and the health hazards it faces. Moderate drinks and cold drinks can damage teeth and eat bad stomachs. Everyone has a sense of security and strives to be a small food guardian.

6, cooked meat salad, Proteus often makes trouble. Improper transportation, storage and handling will lead to rapid pollution. Raw and cooked tools are not separated, and natural bacteria multiply quickly. Cook before eating, forget the brain, and it is not good to enter the gastrointestinal tract. It's really hard to vomit and diarrhea. Don't be surprised to vomit. Take ginger slices and add sugar, then eat four or five slices of ginger. The disease is strictly controlled from the mouth, and you must not neglect it. Food poisoning can be prevented to ensure physical and mental health.

7. The basic method of cleaning pesticide residues in fruits and vegetables is soaking. After soaking in clear water, most pesticides can be washed away. Vegetables and melons have bad skins, which are easy to be contaminated with pesticides and can't be eaten well. Boiling and heating in the sun, storage and decomposition are also effective.

There are some preservation methods, and frozen preservation is divided into two sides. Clean tableware strictly to avoid food contamination. The food should be heated thoroughly, the temperature is 70%. The longer the food interval, the longer the bacteria will multiply. Food pollution is not easy to use, raw and cooked separately. Don't eat potatoes when they sprout, and lentils will be poisoned if they are not ripe. Remember the food samples clearly, and don't forget to disinfect the tableware.

3. Food safety knowledge

Food safety knowledge:

1, don't believe that cookies are healthy.

Wei Liping, director of the Nutrition Department of the Hospital of Integrated Traditional Chinese and Western Medicine of Southern Medical University, said that biscuits contain refined grains, fat, salt, sugar and other substances, and long-term consumption can easily lead to excess energy. In the process of high temperature processing, the B vitamins contained in food raw materials will be destroyed. Relatively speaking, graham crackers is relatively healthy, but few people in the market can really achieve less oil, less salt and less sodium.

2. "High fiber" may be fake.

Dr robert davies, an American food expert, pointed out that chicory root or maltodextrin can create the illusion of "high cellulose". Compared with pure natural dietary fiber in grains and vegetables, this so-called "high fiber" food can not only bring health, but also cause gastrointestinal problems such as bloating and belching. =

3. Extra virgin olive oil may be a gimmick.

Olive oil is considered as a healthy oil. Its advantage lies in the high content of monounsaturated fatty acids, accounting for 86% of total fat, which is helpful to reduce blood lipid and prevent vascular diseases.

Because the total energy intake of modern people exceeds the standard, it may not be effective if we hope to achieve the purpose of reducing fat and preventing diseases by replacing edible oil. Not only that, the olive oil market is very chaotic now.

Professor Dan Flynn of the Olive Oil Center of the University of California, USA, found that about 70% of the olive oil on the market does not meet the standard of extra virgin olive oil (the acidity does not exceed 1%). Therefore, from the perspective of cost performance, it is better to choose domestic soybean oil and sunflower seed oil, and pay attention to controlling the amount of oil used at ordinary times.

3. "Pure nature" is misleading.

If the label of a cooked meat product says "pure natural" or "preservative-free (sodium nitrite)", you may feel very relieved.

Dr Joseph Seabra Neck, a professor of meat science at Iowa State University, warned that this may also be misleading. For example, meat products labeled "celery powder, active bacteria culture" can naturally synthesize sodium nitrite, which has certain antiseptic effect and is not recommended to be eaten in large quantities for a long time.

4. Organic food is not necessarily equal to health.

"Organic" does not necessarily mean "healthy". Professor Shashi Bruce, a food safety expert at the University of Illinois at Urbana-Champaign, explained that the use of pesticides, fertilizers, herbicides, etc. is absolutely forbidden in organic food, and there are also high requirements for soil, air and water environment. Moreover, it is difficult to detect whether it meets the organic standards by current scientific means, and we can only rely on the trust of producers and regulatory authorities.

Experts pointed out that in China, on the contrary, the certification and supervision process of "green food" is complete, the regular sampling system is perfect, and the quality is relatively reliable.

5. Use pseudonyms to "reduce" the sugar content.

Walter willett, director of the Department of Nutrition at Harvard School of Public Health, warned that in many processed foods, companies would use "aliases" such as distilled sugarcane juice, agave nectar, juice concentrate and corn syrup instead of "sugar", which would create the illusion that the products contain no or less sugar. The US Food and Drug Administration (FDA) has now asked manufacturers to list all sugar additives on the ingredient list.

People's Daily Online-Secret of Food Safety Experts 10 Hidden Rules of Food

4. Common sense of food safety

1. Choose and eat safe food: When buying and consuming food, you should pay attention to choosing restaurants and food stores with valid hygiene licenses, and check whether the labels of stereotyped packaged food and bulk food indicate the factory name, site, production date and shelf life, etc. Pay attention to whether the fly-proof and dust-proof facilities are complete, and whether the storage conditions and storage containers meet the hygiene requirements when buying cooked braised dishes and cold dishes.

2. Cooked food should be thoroughly cooked: uncooked food usually contains pathogenic bacteria. Only thorough cooking can kill all kinds of germs, and the temperature of all parts of food should be at least above 70℃ when heating. Green beans and soybean milk should be thoroughly heated and cooked, because they contain hemagglutinin and saponin respectively.

3. Eat cooked food immediately: It is extremely unsafe to eat cooked food stored at room temperature for 4-5 hours, because when cooked food is cooled to room temperature, microorganisms begin to multiply in large numbers, and toxins produced during the reproduction process will cause poisoning to the consumers. 4. Avoid cross-contamination of raw and cooked foods: When cooking, food tools such as knives and chopping boards should be separated from food containers, and be careful not to mix raw and cooked foods in the refrigerator.

5. Reheat the cooked food thoroughly: If the food is stored in the refrigerator every other day or overnight, it must be completely reheated before eating, which can kill the microorganisms that multiply during storage. However, if cooked food is found to be spoiled, it should be discarded, because some toxins produced by microorganisms cannot be eliminated by heating. 6. Keep the kitchen clean: the tools and utensils used to prepare food must be kept clean, the sink should be cleaned and disinfected regularly, and the dishcloth in contact with kitchen utensils should be disinfected and dried every day. Tableware should be kept clean after cleaning and disinfection.

7. Avoid insects such as flies and cockroaches from touching food: The best protection measure is to store food in a closed container to prevent the above pests from bringing pathogenic microorganisms into food. Eight, eat vegetables with confidence: Because food poisoning caused by pesticide residues in vegetables still exists, the method of "one washing, two soaking, three scalding and four rinsing" is adopted to remove pesticide residues in vegetables.

Nine, consumers traveling abroad, due to physical fatigue, immunity and digestive function will decline. When eating, we should pay attention to reasonable nutrition, mix meat and vegetables, and avoid overeating, so as not to confuse gastrointestinal diseases with food poisoning.

5. Food safety tips

1. What vegetables are easy to cause poisoning in our daily life?

1. Vegetables contaminated with pesticides. In order to grow vegetables quickly and well, vegetable farmers spray vegetables with high-concentration pesticides and put them on the market early.

2. Uncooked green beans and kidney beans contain saponin and trypsin inhibitor, which will cause poisoning to human body.

3. Both germinated potatoes and cyan tomatoes contain solanine toxic substances, which will cause dizziness, vomiting, salivation and other poisoning symptoms after eating.

The bean sprouts planted with chemical fertilizers are all ammonia-containing compounds, which can be transformed into a carcinogen called nitrosamine under the action of bacteria. Long-term intake will cause gastric cancer, esophageal cancer, liver cancer and other diseases.

5. Fresh day lily (also called day lily) contains colchicine. Acute gastroenteritis will occur when a large number of fresh day lily is eaten without water boiling or incomplete heating.

6. Broad beans. Some people will get hemolytic jaundice and anemia after eating broad beans, which is called bean disease (also called bean yellow).

7. Fresh fungus. It contains a porphyrin photosensitive substance, which is sensitive to light and can cause solar dermatitis after being irradiated by the sun.

In addition, we should pay attention to the purchase, storage and preservation of vegetables. Before eating vegetables, you must "wash once, soak twice, scald three times and fry four times" to ensure safety.

Second, the shelf life of overnight dishes

Overnight vegetables have been stored for some time because of pollution during eating. Vegetables are high in microbial content, and there are indeed health problems. Improper diet will affect health. So, what are the tips for overnight food processing?

If there is food left, put it in the refrigerator as soon as possible after eating, which can shorten the storage time at room temperature and slow down the growth and reproduction of bacteria in vegetables. Secondly, it must be heated before the next meal, because some pathogenic bacteria can not cause food deterioration, but can make people sick. If food is heated, most microorganisms in food can be killed.

Shelf life of overnight vegetables: 1, and overnight vegetables can be kept at a low temperature below 5 degrees for 1-2 days. If stored for more than 3 days, naturally occurring nitrate in vegetables will be converted into nitrite, which is carcinogenic and cannot be removed by heating. 2, animal food in 25-30 degrees, 3-4 hours will be bad. 3. Cold salad, jellyfish and other cold salad were polluted during processing. Even if it is refrigerated, it is likely to have deteriorated after a night, and it should be eaten now. 4. The salted food contains a lot of salt, and the safe eating period can be extended to 3-4 days.

Third, how to reduce pesticide residues in vegetables.

1. Soaking method: The pesticides contaminated on vegetables are mainly organophosphorus pesticides. Generally, wash off the dirt on the surface with water first, and then soak it in clear water for 30 minutes. Repeated washing and soaking for 2 to 3 times can basically remove most of the residual pesticides.

2. Alkaline water soaking method: The method is to rinse the dirt on the surface first, soak it in alkaline water (usually 500 ml of water and 5- 10g of alkaline noodles) for 5- 15 minutes, then rinse it with clean water, and repeat it for 3-5 times.

3. Storage method: The pesticide residues on vegetables can be slowly decomposed over time. Non-perishable vegetables such as wax gourd and pumpkin can be put 1 week before eating.

4. Hot water method: Some vegetables and fruits can remove some residual pesticides by hot water. Commonly used in celery, spinach, green pepper, cauliflower, beans and so on. Clean the dirt on the surface with clear water, put it in boiling water for 2-5 minutes, and then rinse it with clear water 1-2 times.

Four, the shelf life and shelf life of food

Pay attention when buying food: the shelf life or preservation period of food is a period of time, counting from the date of production. The production date refers to the standard date when all food production (processing) processes (procedures) are completed and reach the sales.

When buying food, we will find that besides the food name, ingredients, manufacturers, operators and other items, there is also a very important content on the packaging or label of food, that is, the shelf life or storage period of food. In order to enhance the awareness of health and hygiene self-protection, we should understand the meaning of shelf life or food shelf life.

Shelf life is the best edible period of food, and shelf life is the recommended final edible period. If the shelf life or storage period is related to the storage conditions of food, the storage method must be indicated, such as cold storage, dark storage, storage in a cool and dry place, etc. Consumers should also pay attention to whether the seller's sales environment meets the requirements on the label when buying food.

6. What food safety knowledge, at least three (omitted)

1 to avoid cross-contamination of food.

Try to prepare meals and order food as needed, and the packaged food should be refrigerated in time. The food in the refrigerator should be classified and managed, and cooked food and raw food should be separated to avoid cross-contamination after contact.

2. Don't blindly adopt early adopters.

Choose a clean and hygienic restaurant when eating out (the quantitative grading sign of food safety in the restaurant will be placed in an eye-catching position). You can choose early adopters, but don't blindly seek novelty. Don't pick, buy or eat foods that are banned by relevant departments or whose sources are unknown, so as to avoid food poisoning.

3. Eat a balanced diet and drink alcohol in moderation.

Many people are prone to overeating, irregular diet and excessive drinking, and digestive system diseases are prone to occur and occur frequently. Residents should consciously control the total food intake and maintain the diversity of food, such as meat, eggs, vegetables, fruits and grains. Drink in moderation, not on an empty stomach.

4. Pay attention to safety when buying food.

When buying food, try to choose a formal way and keep the shopping voucher. Read all kinds of labels on the package carefully before buying, especially pay attention to the production date, shelf life, storage conditions, nutrition labels, etc.

5. Don't hoard vegetables

Many families also have the habit of hoarding food before the festival. The Food Safety Office suggests that when hoarding vegetables, try to choose vegetables that are resistant to storage, such as onions, ginger, garlic, potatoes and carrots. If the ingredients you choose are bad, don't continue to eat.

People's Network-How to eat safely during the Spring Festival? Look at the precautions issued by the Food Safety Office.

7. Common sense of food safety

1. Hazard factors causing food poisoning 1. Food itself is harmful and toxic: such as poisonous weeds, weeds, germinated potatoes, cassava, bitter almonds, puffer fish, yellow croaker, poisonous mussels and so on.

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 food. 5. Use spoiled raw materials.

6. The leftover food is not heated. 7. Misuse of toxic and harmful substances.

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

10, 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 long.

(2) Fungal toxins and fungal food poisoning, characteristics: poisoning mainly occurs through food contaminated by fungi; Mycotoxin in food can't be destroyed by common cooking methods. Non-infectious and immune, mycotoxins are generally small molecular chemicals that do not produce antibodies to the body; Fungi need a certain temperature and humidity to grow, reproduce and produce toxins, so poisoning often has obvious 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 a few minutes to several hours; Often in groups, patients have the same clinical manifestations; Serious 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 food residue, vomit, blood and urine. Eating toxic chemicals by mistake or food contaminated by toxic chemicals; The clinical manifestations are diversified due to different toxic substances, and are generally not accompanied by fever.

3. It is forbidden to buy food 1, which is spoiled, rancid, moldy, moth-eaten, unclean, mixed with foreign objects or other abnormal properties, contains toxic and harmful substances or is contaminated by toxic and harmful substances, which may be harmful to human health; 2, without medical and health inspection or inspection unqualified meat and its products; 3, more than the shelf life or do not meet the requirements of food labels; 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 heated thoroughly when eating again. This is the best way to destroy microorganisms. When the leftovers are stored, the microorganisms may have grown and multiplied, because proper storage can only slow down the growth of microorganisms, but can't kill them, so eat as many leftovers as possible.

Thorough heating means that the temperature of all parts of food reaches at least 70℃. Usually 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, such as Chinese cabbage, which contains a lot of nitrate. After a night, non-toxic nitrate will be transformed into highly toxic nitrite by 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 are some bad habits of hand movements potentially dangerous? There are many little tricks in our hands that are unconscious and often repeated.

For example, 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. There have also been incidents in history in which diseases spread because of these behaviors.

We should avoid these little tricks when making food. If you find these actions, you should wash your hands immediately and don't be afraid of trouble. This is especially true for collective canteens, hotels and restaurants. Developing good health habits is one of the important links to prevent the epidemic of diseases and ensure food hygiene.

6. Why should we avoid direct contact with cooked food and other ready-to-eat foods? We have 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 unheated. Once the bacteria are contaminated, they will enter the human body with these foods, causing food poisoning.

Wear gloves if you must handle food by hand (gloves are not needed if the food is already wrapped or needs to be cooked again). Pay attention to the following requirements when wearing gloves: 1. When gloves are damaged, contaminated or removed for any reason, these gloves should be discarded.

2. Change gloves between handling raw and cooked food. 3, gloves should be changed frequently (at least once an hour).

4. gloves can't be used after use. Seven, why improper cooking methods will produce a variety of carcinogenic factors in daily life, due to improper cooking methods, will produce a variety of carcinogenic factors.

1, animal meat, fish and other animal proteins, if heated excessively, will easily produce amino methyl derivatives, so don't fry animal meat and fish, and don't eat them after burning. 2, high temperature heating or frying food, can produce carcinogenic polycyclic aromatic hydrocarbons, so you should eat less or not eat fried food.

3. Fresh vegetables will produce carcinogen nitrite after being washed and cut into pieces for a long time, so vegetables should be washed and cut into pieces and eaten after frying, which can not only avoid the generation of nitrite, 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 food poisoning? Food poisoning should be food poisoning first, and food contains enough pathogenic factors. With these two items, it may cause food poisoning. After analysis, there are ten common factors leading to food poisoning: 1, improper food refrigeration (insufficient refrigeration temperature); 2. Store food at room temperature (the room temperature is in 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 food heating (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. Improper thawing of food (room temperature thawing); 9, food processing or production personnel are infected and have bad hygiene habits; 10, the processed food was contaminated.

8. Food safety tips

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