2022 National Food Safety Awareness Week Promotional Science Materials

Launch the 2022 National Food Safety Publicity Week with the theme: "***Create new development of food safety***Enjoy a better new life". Let us learn about food safety knowledge together! The following are provided by The "2022 National Food Safety Awareness Week Publicity and Popular Science Materials" that I have carefully compiled for everyone are for reference only, and I hope it can help everyone. Publicity and popular science materials for the 2022 National Food Safety Publicity Week (1)

Notice on launching the 2022 National Food Safety Publicity Week Activities

According to the "Regulations on Deepening Reforms of the Central Committee of the Communist Party of China and the State Council" According to the relevant requirements of the "Opinions on Strengthening Food Safety Work", the 2022 National Food Safety Publicity Week will be launched on August 29. In order to effectively prepare for the publicity week, the relevant matters are hereby notified as follows:

1. Activity theme

The theme of the 2022 National Food Safety Publicity Week is: "***Creation New developments in food safety ensure a better new life." As our country enters a new stage of development, the people's demand for food becomes more diversified. Food safety expands from quantity safety and quality safety to nutrition and health. We must adhere to the "four strictest" as the fundamental basis to maintain and optimize efficient, orderly , unified and safe market environment, accelerate the construction of a high-standard market system, guide and drive the high-quality development of the food industry, and promote the supply of more nutritious and healthier products; we must continue to innovate the governance model, guide the participation of all walks of life, and create a Establish a new pattern of political and social sharing, continuously enhance the people's sense of gain, happiness, and security, and create a good food safety atmosphere for the successful convening of the 20th National Congress of the Communist Party of China.

2. Publicity Focus

(1) In-depth study and implementation of the Thought on Socialism with Chinese Characteristics for a New Era and the spirit of the 19th National Congress of the Party and all 19th Plenary Sessions, focusing on the theme of the Publicity Week, Prominently publicize the concept that everyone is responsible for food safety and everyone enjoys food safety.

(2) Focus on demonstrating that relevant departments in various regions are performing their duties in accordance with the law, improving systems and mechanisms, innovating supervision methods, using technology to empower supervision, maintaining food safety, assisting high-quality development of the industry, and enhancing New ideas, new practices and new results in terms of people's satisfaction and other aspects.

(3) Guide food companies to enhance their awareness of subject responsibility, strengthen quality and safety control in the production and operation process, lead the innovation-driven and upgrading of the food industry, exert brand effects, and promote high-quality development.

(4) Carry out in-depth food safety science propaganda, popularize food safety scientific knowledge, guide the masses to consciously abide by the law, improve their rights protection capabilities and scientific literacy, and create a strong social governance atmosphere for food safety.

3. Arrangement of activities

(1) National level. 27 departments including the Food Safety Office of the State Council jointly organized the event and jointly formulated the "National Key Activities and Division of Work Plan for National Food Safety Publicity Week". All relevant departments and units organize and carry out activities according to the plan.

(2) Local level. Food safety offices at all levels, in conjunction with relevant departments and units at the same level, organize publicity week activities with reference to national-level activity plans and local realities and characteristics.

(3) Social level. Relevant departments in various regions have mobilized and guided various social groups, market entities, and associations to carry out extensive publicity activities on topics such as science popularization, honest work, and skills training for consumers, food practitioners, and media reporters.

IV. Relevant requirements

(1) Strengthen organizational leadership. Establish a working mechanism in which food safety offices at all levels organize and coordinate, relevant departments assume their respective responsibilities, and the whole society actively participates. Strengthen personnel and funding guarantees to ensure that various activities proceed smoothly and build momentum. Simultaneously deploy safety protection measures such as epidemic, fire protection, traffic, and anti-trampling, conduct strict inspections, eliminate hidden dangers, implement emergency plans, and strictly prevent accidents.

(2) Enhance the effectiveness of activities. Use the unified National Food Safety Awareness Week logo. We will do a good job in publicity reports and news services, and effectively form an all-media coverage pattern. Pay attention to the laws of communication and public concerns, actively integrate the advantages of traditional media and emerging media, and constantly enrich publicity ideas and methods. Strengthen the monitoring of relevant public opinions during the publicity week, conduct timely research and judgment, and publish properly to ensure a stable and orderly public opinion environment.

(3) Serious work style.

Strictly abide by the spirit of the eight central regulations and its implementation rules, practice diligence and frugality, and strictly prohibit extravagance, waste, pomp and formalism.

(4) Summarize the results in a timely manner. Relevant departments in all regions are requested to summarize the effectiveness and experience of the publicity week activities, and the electronic version of the summary report shall be submitted to the Food Safety Office of the State Council before September 30. Publicity and science materials for the 2022 National Food Safety Awareness Week (2)

1. What is food quality and safety?

Food quality and safety refers to the guarantee of the health and safety of eaters by food quality conditions degree. It includes three aspects:

First, quality and safety issues caused by food contamination. Examples: biological pollution, chemical pollution, physical pollution, etc.

The second is the quality and safety issues brought about by the technological development of the food industry. Such as: food additives, food production preparations, media, irradiated food, genetically modified food, etc.

The third is the abuse of food labels. Examples: fake food labels, lack of warning instructions, false labeling of food functions or ingredients, lack of Chinese food labels (imported food), etc.

2. How to ensure food safety in life

The following 4 food safety tips will teach you how to ensure food safety in life!

(1 )Smart buying: buy at room temperature first, then buy after freezing;

(2) Ingredients handling: separate raw and cooked food;

(3) Cook and heat, cook thoroughly; < /p>

(4) What to do with leftovers? Pack them in advance and put them in the refrigerator within 2 hours. Keep them in the refrigerator for no more than 3 days. Heat them thoroughly. Boil and heat for 3-5 minutes. Eat as much as you want and do not repeat it. heating.

3. Food safety tips

(1) When purchasing food, pay attention to whether the food packaging has the manufacturer and production date.

Whether the shelf life has passed, and whether the food has expired. Whether the raw materials and nutrients are labeled, and whether there is a QS logo.

(2) Open the food package and check whether the food has the properties it should have. Do not eat spoiled, rancid, moldy, insect-infested and other abnormal foods. 3. Pay attention to personal hygiene, wash hands before meals and after using the toilet, wash and disinfect your own tableware, and do not use unclean containers to hold food. 4. Eat less fried and fried foods. 4

4. Tips for purchasing food safety promotions

(1) Look at the packaging: the product packaging is tight and undamaged, the trademark content is complete, product name, factory name, factory address, net weight, and main ingredients , production date and shelf life are clearly visible.

(2) Look at the color: The color of the product should match the product name. If the color is too bright and unnatural, it may be due to the addition of excessive pigment. Do not buy and use it.

(3) Smell the fragrance: The fragrance of the product should be consistent with the product name, and should be soft and non-irritating. If there is an odor, it means it has deteriorated.

(4) Taste: The taste of the product should be sweet and sour, and should not be bitter, astringent, or alcoholic (except alcoholic beverages)

5. Preventive food sources in food safety promotion Disease Suggestions

(1) Do not buy or eat food that is spoiled, dirty or contains other harmful substances.

(2) Do not buy food with unknown origins; do not buy food with incomplete labels such as factory name, factory address, and shelf life.

(3) Do not patronize unlicensed mobile stalls and restaurants with poor hygienic conditions; do not buy or eat low-quality food and drinks sold by street vendors.

(4) Do not eat cooked food and leftover food that have been left at room temperature for more than 2 hours.

(5) Do not eat wild vegetables and fruits casually.

(6) Wash fruits before eating them raw.

(7) Wash your hands before eating or after using the toilet, and develop the habit of washing hands before eating.

6. Emergency measures after food poisoning

After food poisoning occurs, do not panic, severe vomiting, diarrhea, and pain in the middle and upper abdomen. People with food poisoning often experience symptoms of dehydration due to vomiting and diarrhea, such as dry mouth and sunken eye sockets. The following emergency measures can be taken: Drinking water: Drink plenty of clean water immediately to dilute the toxins. Inducing vomiting: Use your fingers to press your throat and vomit out as much food as possible. Treatment: Effectively deal with the food that causes poisoning to prevent more people from being harmed.

Popular science materials for the 2022 National Food Safety Publicity Week (3)

The theme of the 2022 National Food Safety Publicity Week is "Create new development of food safety, and enjoy a better new life." How to eat healthily and safely, let us study the "Five Key Points of Food Safety" issued by the World Health Organization (WHO).

Five key points of food safety:

●Keep it clean

●Separate raw and cooked food

●Cook food thoroughly

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●Preserve food at a safe temperature

●Use safe water and food ingredients

Tips

1. Keep clean: before meals Wash your hands after defecation, wash your hands before cooking, clean eating utensils frequently, and get rid of insects and mice.

2. Separate raw and cooked foods: Raw and cooked foods must be separated. Do not mix and store them in separate containers. Keep knives, anvils and containers in their own place to avoid contamination and disease.

3. Cook safely: Meat, poultry, and eggs must be cooked. It is foolish to eat fresh food. Eggs and pathogens must be killed, and reheating must be sufficient.

4. Preserve food at a safe temperature: It is difficult to store cooked food at room temperature for a long time. Put it in the refrigerator immediately after eating. It still needs to be heated and cooked before eating. The refrigerator is not a safe.

5. Use safe water and food ingredients: the drinking water must meet the standards, the vegetables and fruits should be carefully selected, and do not eat after the shelf life. Don’t get sick just to save money.

Keep clean

01. Wash hands frequently

Before processing and preparing food, during food preparation, handling raw meat, poultry, seafood, eggs and Wash your hands after serving food, using the toilet, touching pets, handling garbage, and before handling cooked food and eating. Use running, safe water when washing your hands, and then wipe your hands with paper towels or a clean towel.

02. Tableware and kitchen utensils should be clean.

When cleaning tableware and kitchen utensils, rinse them with safe running water, dry them, and steam and sterilize them frequently.

03. The kitchen environment should be clean

Keep the air circulation in the kitchen, and the floor, sink and refrigerator should be clean inside and outside; dishcloths and rags should be washed thoroughly and promptly after use. Replace frequently.

Separate raw and cooked foods

01. Separate raw and cooked foods

Use plastic fresh-keeping bags for raw meat, poultry, eggs, seafood, vegetables, etc. Pack paper bags or suitable containers and place them on the bottom floor of the refrigerator or freezer; dairy products, cooked meat products, cans, drinks and fruits that can be eaten directly should be placed on the upper floor of the refrigerator or freezer; food in the refrigerator Separate raw and cooked food to avoid cross contamination.

02. Cooking utensils and containers should be separated for raw and cooked food.

Chopping boards and knives for handling food should be used separately and cleaned separately after use.

Food must be cooked thoroughly

01. Cooking must be thoroughly cooked and cooked

Correct cooking methods and appropriate temperatures can kill almost all All harmful microorganisms, cooking food at a temperature of 70°C helps ensure food safety. Therefore, when processing meat, poultry, eggs, seafood and other foods, they must be cooked and cooked thoroughly, especially barbecue, meat fillings, large pieces of meat and whole chickens. If you use low heat, due to the low temperature, you must extend the time, that is, "low heat and simmer".

02. Reheat thoroughly before eating again

Cooked food must be heated a second time after being left at room temperature before eating; raw and cold cooked food taken out of the refrigerator, especially leftovers, cannot be For direct consumption, it must be heated thoroughly, steamed, boiled and heated through. Reheat leftovers, preferably no more than once.

Preserve food at a safe temperature

A safe temperature refers to a temperature that is not suitable for the growth and reproduction of microorganisms. Under conditions below 5°C and above 60°C, most microorganisms can slow down their growth and reproduction or stop growing. That is, 5℃-60℃, which is the dangerous temperature where food is unsafe.

01. Room temperature is not safe

At room temperature, cooked food should not be stored for more than 2 hours; cooked food and perishable food should be stored refrigerated (below 5℃); cooked food Food should be kept above 60°C before consumption. The longer it is left at room temperature, the greater the risk of microbial growth and reproduction.

From a safety perspective, food should be eaten immediately after being cooked.

02. Store the food in the refrigerator after it has cooled down

If you put warm food directly into the refrigerator compartment, it will cause the refrigerator to overload and the core temperature of the food will not drop quickly. Pathogenic bacteria may take the opportunity to multiply to a large enough number to cause poisoning. Therefore, wait until the food has cooled to room temperature before storing it in the refrigerator.

03. Do not freeze and thaw raw meat repeatedly.

It is best to cut livestock meat, poultry meat, seafood, etc. into small pieces and package them separately before placing them in the freezer. Use small packets of food before each processing to avoid repeated freezing and thawing, which may accelerate spoilage or cause the destruction and loss of nutrients.

04. Clean the refrigerator regularly

"The refrigerator is not a safe." Whether it is refrigerated or frozen, food should not be stored for too long. Over time or damaged packaging can easily lead to cross-contamination, or food spoilage, losing its best edible value. Home-made food should not be stored in the refrigerator and freezer for more than 1 month; even if prepackaged food is within the shelf life, it is best not to exceed 3 months. Eat what you buy first, and it is best not to eat food that has been for a long time.

05. Do not buy or eat food that has exceeded its shelf life.

Use safe water and food ingredients

01. Choose fresh vegetables and fruits, staple grains, beans and peanuts without mold, wash and peel them properly to reduce risks.

02. Use safe water in the entire process of food preparation, including washing fruits and vegetables, processing food, cleaning cooking utensils and tableware, and washing hands.

03. Do not process food with untreated river water, rainwater, and snow water to avoid food-borne or water-borne diarrhea caused by environmental pollution. Popular science materials for the 2022 National Food Safety Publicity Week (4)

1. Are foods still divided into ordinary foods and special foods?

2015 "People's Republic of China and National Food The definition of food in the Safety Law refers to various finished products and raw materials for human consumption or drinking, as well as items that are both food and traditional Chinese medicinal materials according to tradition, but does not include items for therapeutic purposes. Chapter 4 lists special foods separately and points out that the state implements strict supervision and management of special foods such as health foods, formula foods for special medical purposes, and formula foods for infants and young children. In other words, there are indeed special and ordinary foods.

2. What are the special foods?

The health foods, formula foods for special medical purposes and formula foods for infants and young children mentioned above are all special foods. Let’s take a look at what makes them special one by one.

1. Health food: Health food refers to food that claims to have specific health functions or is for the purpose of supplementing vitamins and minerals, that is, it is suitable for consumption by specific groups of people, has the ability to regulate body functions, and is not intended to treat diseases. Foods that do not cause any acute, subacute or chronic harm to the human body. Such products are subject to registration and filing management, and the National Food Safety Standard Health Food (GB16740-2014) and related regulations govern such products.

2. Formula Food for Special Medical Purpose: Also known as FSMP, Food for Special Medical Purpose. This type of food is specially processed and formulated to meet the daily nutritional needs of people with dietary restrictions, digestive and absorption disorders or metabolic disorders, or to meet the special needs of some nutrients or meals for people with medical conditions or diseases. This type of food must be used under the guidance of a doctor or clinical nutritionist. It can be used alone or together with ordinary food or other special dietary foods. It is clinically called "enteral nutrition". The "National Food Safety Standard - General Principles of Formula Foods for Special Medical Purposes" (GB 29922-2013) and related regulations manage such products.

3. Infant formula foods: including formula foods for infants (0-12 months old), formula foods for older infants (6-12 months old) and young children (12-36 months old), and special medicine General principles for infant formulas. In fact, it is what everyone often calls "infant milk powder".

"National Food Safety Standard for Infant Formulas" (GB10765-2010), "National Food Safety Standard for Formula Foods for Older Infants and Young Children" (GB10767-2010), "National Food Safety Standard for Infant Formulas for Special Medical Purposes" (GB25596- 2010) and related regulations to manage such products.

3. What are special dietary foods?

In the food classification system of my country’s national food safety standards, there is a category called special dietary foods. It is not unique to our country. There is also this category. From the word "special" in special dietary foods, you can see that they are not ordinary foods, but also belong to the category of "special foods", so they have also attracted much attention. Special dietary foods refer to foods that are specially processed or formulated to meet special physical or physiological conditions and/or to meet special dietary needs in diseases, disorders, etc.

IV. Distinguish the real special foods

Having said so much before, everyone should have an understanding of our country’s “special foods”. Now let’s go back to the beginning. those concepts.

1. Health products, nutritional products, supplements: If it is food, its standard name is health food. Before purchasing health food, consumers should check its approval number (Guoshijianzi GXXXXXXXX) on the website of the State Food and Drug Administration.

2. Fortified food: (Nutritional) Fortified food refers to adding a certain amount of food nutrition fortifiers to the food in order to maintain the original nutrients of the food, or to supplement the nutrients lacking in the food. , to improve its nutritional value, such as iron-fortified soy sauce, fortified flour, milk powder for pregnant women, etc. Fortified food is a name, but not a food category. It may be an ordinary food or a "special food". The use of nutritional supplements must comply with the National Food Safety Standards.

3. Children’s food, student food, middle-aged and elderly food, etc.: At present, my country’s national food safety standard system has not formulated product standards for children’s food, student food, elderly food, etc. Most of these related products are products in which companies add some nutrients based on research and development data and in accordance with the requirements of GB14880. In the future, the country will actively promote the establishment and formulation of relevant standards to standardize market order and meet consumer needs.

4. Labeling: The country has special standards for food labeling, such as the "National Food Safety Standard for Prepackaged Food Labeling General Principles" (GB7718-2011), "National Food Safety Standard for Prepackaged Food Labeling" Dietary Food Labeling" (GB13432-2013), etc. Therefore, when buying food, whether it is ordinary food or "special food", you should carefully check its label to distinguish what is a real special food.