Knowledge about preventing food safety and hygiene?

The temperature rises in summer and autumn, the humidity is high, all kinds of pathogenic microorganisms are easy to breed, food is easy to rot, flies bite and crawl, and food is polluted. If people eat food contaminated by bacteria or toxins, it may cause food poisoning. Improper processing or storage of cooked food products, cold dishes and cold foods can easily lead to food poisoning. Generally speaking, food poisoning is mainly caused by cold meat, cold dishes, leftover rice and meat products, and seafood, lentils and freshly pickled pickles are also prone to this problem.

To prevent food poisoning, we should first pay attention to personal hygiene, and do regular bathing, washing clothes, cutting nails, cutting hair and changing sheets and quilts (once a month). Keep the classroom, dormitory and environment clean and hygienic, and form the good habit of washing hands before and after meals and not overeating. Secondly, do "six don't eat", don't eat cold food, unclean fruits and vegetables, don't eat spoiled food, don't eat meals without high temperature treatment, don't drink raw water and don't eat snacks. Then, we should pay attention to identify the quality of food from the food label. Choosing safe food is the first step to control the spread of disease.

1, know the characteristics of food poisoning.

Short incubation period: usually a few minutes to several hours after eating.

Gastrointestinal symptoms: diarrhea, abdominal pain, some accompanied by vomiting and fever.

2, improve self-help awareness

If the above symptoms appear, you should doubt whether you have food poisoning, go to the hospital in time and report to the teacher.

3. Prevent food poisoning.

Develop good hygiene habits, wash your hands frequently, especially before and after meals, and wash your hands with disinfectant soap and hand sanitizer.

Don't eat cold and unclean food.

Don't eat spoiled leftovers.

Eat less and don't eat cold drinks.

Eat less and don't eat snacks.

Do not eat spicy food for a long time.

Don't eat wild fruit casually, and don't drink drinks, especially water, after eating fruit.

Don't rush to eat and drink after strenuous exercise.

Don't buy fried and smoked food from unlicensed stalls, and try to eat in the school cafeteria. Never go to unlicensed stall restaurants to buy food or eat.

Do not drink raw water, it is recommended to drink standard pure water.

Pickled products brought from home should not be in school for more than 2 days.

Choose packaged food carefully and carefully check the packaging label.

Check whether the basic logo, factory address, telephone number and production date are clearly marked and qualified.

Check the market access mark (QS)

Brief introduction of market access marks QS: In order to ensure people's food hygiene and safety, the General Administration of Quality Supervision, Inspection and Quarantine has implemented the food safety market access system nationwide since 2002. After the compulsory inspection is qualified, the factory food is labeled with market access signs, which is convenient for purchase. Since 2002, five kinds of food, such as wheat flour, rice, edible vegetable oil, soy sauce and vinegar, have been introduced. In the second half of 2003, the market access system was implemented for instant noodles, puffed food, canned food, cold drinks and other 10 foods.

Nursery rhymes about food hygiene and safety

Food safety is really important.

Food safety is really important, and the disease is very harmful from mouth to mouth. Good habits should be cultivated and food choices should be careful.

Don't eat "three noes" food, harmful substances are among them. Vendors don't believe it, not to mention hygiene.

Pay attention to expired food, which is harmful to eat. Deteriorated food must be clearly marked, and the probability of poisoning is very high.

Eat less when frying and pickling, and the health hazards it faces. Drinking cold drinks should be controlled, which is harmful to dental health.

Prevention of food poisoning

First, the risk factors of food poisoning

1, food itself is harmful and toxic: such as poisonous weeds, mangroves, 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 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 is characterized by gastrointestinal symptoms, often accompanied by fever, and the 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.

Third, it is forbidden to buy food.

1. Food with spoilage, rancidity of oil, mildew, moth-eaten, unclean or other abnormal properties, containing or contaminated with toxic and harmful substances, which 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 food labels;

4. Other foods that do not meet the food hygiene standards and requirements.

4. 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 eaten again. This is the best way to destroy microorganisms. When the leftovers are stored, microorganisms may have grown and multiplied, because proper storage can only slow down the growth of microorganisms, but not kill them. Therefore, try to eat as much 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 hand habits potentially dangerous?

There are many small moves in our hands that are involuntary 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?

You have a lot of bacteria on your hands. Although you will wash food before touching it, it is impossible to wash it 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 taken off for any reason, they 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, can produce a variety of carcinogenic factors?

In daily life, there are many carcinogenic factors due to improper cooking methods.

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.

How to pay attention to food poisoning

Food poisoning refers to an acute subacute disease that occurs after eating food containing biological and chemical toxic and harmful substances by mistake or taking toxic and harmful substances as food. This is a frequent disease, which will cause serious damage to human health and life. Teenagers are in the stage of physical growth and development, so it is very important to prevent food poisoning and ensure healthy growth.

First, understand the types of food poisoning. Food poisoning is mainly divided into bacterial food poisoning, mycotoxin food poisoning, chemical food poisoning, plant food poisoning and animal food poisoning. The common food poisoning in daily life is mainly bacterial food poisoning. In addition, bean poisoning, soybean milk poisoning, and poisoning by eating toxic and harmful substances also occur from time to time.

So how to prevent food poisoning?

According to the characteristics of children and adolescents, we should mainly do the following:

1, develop good hygiene habits. Wash your hands before and after meals. Bad personal hygiene habits will bring pathogenic bacteria into food. For example, if the hands are stained with pathogenic bacteria and then food is taken, the contaminated food will enter the digestive tract, leading to bacterial food poisoning.

2. Choose fresh and safe food. When buying food, we should pay attention to check its sensory attributes to see if there is corruption. Small food, in particular, should not only look at its colorful appearance, but also look at its production date, shelf life and whether there are signs such as factory name and address. Can't buy expired food and products without factory name and address. Otherwise, once there is a quality problem, it cannot be investigated.

Food should be thoroughly washed before eating. Especially raw vegetables and fruits should be cleaned; The food to be heated should be thoroughly heated. For example, kidney beans and soybean milk contain saponins and other toxins, and incomplete heating will cause poisoning.

4. Try not to eat leftovers. Heat it thoroughly if you want to eat it. Leftover meals, desserts, milk, etc. They are all good media for bacteria, and incomplete heating will cause bacterial food poisoning.

5, do not eat moldy food, sugar cane, peanuts, these mycotoxins can cause poisoning.

6. Be wary of eating toxic and harmful substances by mistake. Containers containing disinfectants, pesticides or rodenticides must be properly disposed of after use to prevent poisoning due to drinking water or misuse.

7. Don't buy food from vendors without hygiene license.

8. Drinking drinking water that meets the hygiene requirements. Don't drink raw or unclean water.

9, advocate physical exercise, enhance the body's immunity, resist the invasion of bacteria.

As long as we start from the above aspects, seriously study food hygiene knowledge, master some preventive methods and improve self-hygiene awareness, we can minimize the risk of food poisoning, prevent food poisoning and protect children's health.

Pay attention to the measures of influenza

Summer and autumn are the seasons with frequent infectious diseases in schools. Schools are crowded places, and students are prone to infectious diseases. In order to ensure the physical and mental health of students and the normal teaching order of the school, combined with the actual situation of our school, the following decisions are made, and students are requested to follow them:

First, strengthen the morning check-up and seek medical advice in time.

Strengthen morning check-up to ensure "early detection, early isolation and early treatment". If students are found to have flu-like symptoms such as fever, the class teacher and the Health and Health Commission should do a good job of registration and reporting, and mobilize students to see a doctor in time, suspend classes, and isolate the severely ill until they are fully recovered.

Second, open the window for ventilation.

Pay attention to the ventilation of classrooms, dormitories and other public places, and ventilate for at least 2 hours every day to keep the air fresh and clean; After class, students should go outdoors to breathe fresh air.

Third, wash your hands frequently.

Students must develop good hygiene habits and pay attention to washing their hands frequently. The research results show that cold virus can survive for 70 hours in hands. People with colds will stick the virus to their hands when they blow their noses and pick their nostrils. If healthy people shake hands with patients in public places or touch things touched by patients, they will carry cold virus on their hands. So it's important to wash your hands frequently.

Fourth, combine work and rest.

Pay attention to the combination of work and rest, ensure at least 8 hours of sleep every day, and increase the disease resistance. Studies have shown that people will produce a substance that can improve immunity during sleep. Therefore, it is very important for cold patients to ensure adequate sleep.

5. Go to public places less * * * During the influenza epidemic, you should go to public places less * * *. Minimize going to crowded places and reduce the chance of infection.

You'd better wear a mask when you come into contact with flu patients.

Sixth, pay attention to the details of life

Increase or decrease clothes according to temperature changes, and improve human immunity through a reasonable and balanced diet. Pay attention to cold and warmth in summer and autumn, and try to reduce the inducement of flu. Although you sweat less in winter, you should drink more water and eat more fruits and vegetables. High-fat, high-protein and high-sugar diet will reduce human immunity. Too salty diet will reduce saliva secretion and lysozyme in the mouth, and reduce the secretion of disease-resistant factors such as interferon, which will make cold viruses easily enter the respiratory mucosa and induce colds. Therefore, we advocate a light diet. Change your toothbrush frequently, and people use it every day. If they have a virus, they are easily infected again and again. In addition, the toothbrush is often in a wet state, and germs are easy to breed, which is extremely unfavorable to health. Keep your feet warm, because your feet are sensitive to temperature. If your feet catch cold, it will reflexively cause vasoconstriction of nasal mucosa, making people vulnerable to cold virus. At the same time, advocate cold water to wash your face.

Seven, strengthen physical exercise, enhance disease resistance.

Students who have been sitting in the classroom for a long time should increase outdoor exercise, improve their study tension, strengthen their physique and enhance their disease resistance.

Eight, disinfection and terminal disinfection at any time

Disinfect the classes and dormitories of sick students at any time/at the end, and disinfect the classrooms and dormitories during the epidemic (peracetic acid, lactic acid, ultraviolet rays, vinegar, etc.). Vinegar fumigation has a good effect on preventing influenza. The dosage of vinegar is 5- 10 ml/m3, diluted twice with water, and heated on the stove until the vinegar evaporates, once a day 1 time, for continuous use. The floors of classrooms and dormitories are cleaned by wet method every day, and the floors are disinfected during the epidemic.

IX. Drug Prevention

At present, it is recognized that amantadine drugs can prevent influenza A, and its mechanism is to inhibit the virus from entering upper respiratory epithelial cells. However, these antiviral drugs have certain side effects, so it is difficult to popularize and apply them. It can also be decocted with 9g of Rhizoma Osmundae, Radix Isatidis, Herba Agastaches and Radix Glycyrrhizae, one dose per day for three days.