What should I do about food safety issues? Any common sense? Popularize it

1. 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 nutritional ingredients are marked, whether there is a QS logo, and you cannot buy products with three no's. 2. Open the food package and check whether the food has the sensory properties it should have. Do not eat foods that are spoiled, rancid, mildewed, insect-infested, dirty, mixed with foreign matter, or have other abnormal sensory properties. If protein foods are sticky, fat-soaked foods have a whining smell, and carbohydrates have a fermented smell. Or drinks with abnormal sediment, etc. should not be consumed. 3. Do not buy lunch boxes or food from unlicensed vendors to reduce the risk of food poisoning. 4. 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 to hold food, and do not litter to prevent mosquitoes and flies from breeding. 5. Eat less fried and fried foods. 2. What are food adulteration, adulteration and counterfeiting? (1) "Adulteration" refers to the addition of cheap or no nutritional value items to food, or the removal of nutritious substances from the food or the substitution of inferior substances, thereby reducing the quality, such as adding invert sugar to honey. , chocolate biscuits have coloring added, fat has been removed from whole milk powder, etc. (2) "Doping" means adding some impurities to food, such as sodium silicate or borax added to yuba; red brick wood added to chili powder, etc. (3) "Fake" means that the packaging label or product description does not match the contents. Adulterated, adulterated, and counterfeit foods should generally be handled by the industrial and commercial administration departments. Those that affect nutrition and hygiene should be dealt with by the health administrative department in accordance with the law. 3. What types of foods are prohibited from production and operation? Foods prohibited from production and operation include the following categories: (1) Foods that are spoiled, rancid, mildewed, infested with insects, dirty, mixed with foreign matter or have other abnormal sensory properties, which may be harmful to human health; (2) contain toxic, Hazardous substances or contaminated by toxic or harmful substances, which may be harmful to human health; (3) Containing pathogenic parasites, microorganisms, or microbial toxins exceeding national standards; (4) Without health inspection or failing inspection Meats and their products; (5) Poultry, livestock, beasts, aquatic animals, etc. that died of illness, poisoning or unknown causes of death, and their products; (6) Containers and packages that are dirty or severely damaged, or transportation vehicles that are unclean cause contamination. ; (7) Adulteration, adulteration, counterfeiting, affecting nutrition and hygiene; (8) Processing with non-food raw materials, adding non-food chemical substances or treating non-food as food; (9) Exceeding the shelf life (10) For special needs such as disease prevention, the health administrative department of the State Council or the people's government of a province, autonomous region, or municipality directly under the Central Government specifically prohibits the sale; (11) Containing additives that have not been approved by the health administrative department of the State Council or pesticide residues exceeding The allowable amount specified by the state; (12) Others that do not meet food hygiene standards and hygiene requirements. 4. How to identify fake and inferior food? Fake and substandard food is like a rat crossing the street, everyone shouts to beat it. But it is difficult for people to identify them when doing daily shopping. The "Seven-Character Law" for Preventing Counterfeit and Substandard Foods guides consumers to strengthen self-prevention of food safety in an easy-to-understand and easy-to-remember way, with a view to preventing counterfeit and substandard foods from withdrawing from the market due to lack of market. Beware of the "seven-character method": that is, beware of "bright, white, reverse, long, scattered, low, small". One guard against "beautiful". Beware of foods that are too brightly colored. For example, the strawberries currently on the market are as big, red and bright as wax fruits, the pickle stalks are bright yellow and attractive, and the bottled bracken is bright green and does not fade. Be careful. Have a problem adding coloring? The second defense is "white". Any food that is abnormally and unnaturally white is likely to be harmed by chemicals such as bleach, whitening agents, and flour treatment agents. The three defenses are "long". Try to eat less food with a long shelf life. Packaged cooked meat and poultry products stored at 3°C ??are pasteurized, and the shelf life is generally 7-30 days. Four defenses against "rebellion". They are foods that prevent natural growth and may have an impact on the body if consumed in excess. The five defenses are "small".

2. Wrap food in white paper: Some people like to wrap food in white paper because the paper looks clean. But in fact, during the production process of white paper, a lot of bleaching agents and corrosive chemical raw materials are added. Although the pulp has been washed and filtered, it still contains many chemical components that can contaminate food. As for using newspapers to wrap food, it is even more undesirable, because when printing newspapers, a lot of ink or other toxic substances are used, which is extremely harmful to the human body. 3. Use wine to disinfect dishes and chopsticks: Some people often use white wine to wipe dishes and chopsticks, thinking that this can achieve the purpose of disinfection. As everyone knows, the alcohol content used for medical disinfection is 75°, while the alcohol content of general liquor is mostly below 56°, and liquor is different from medical alcohol after all. Therefore, wiping dishes and chopsticks with white wine cannot achieve the purpose of disinfection at all. 4. The rag is not cleaned in time: Experiments show that the number of bacteria that breeds in a brand-new rag after being used for a week at home will surprise you; if it is used in a restaurant or food stall, the situation will be even worse. Therefore, before wiping the table with a rag, it should be thoroughly washed. Rags should be boiled and disinfected every three or four days to avoid health hazards caused by improper use of rags. 5. Use toilet paper to wipe tableware: Tests have proven that many toilet papers (especially toilet paper produced by informal manufacturers) are not in good disinfection conditions. These toilet papers contain a large number of bacteria due to incomplete disinfection; even if the disinfection is good, the toilet paper will still be placed in the place. contaminated during the process. Therefore, using ordinary toilet paper to wipe dishes or fruits will not only fail to wipe the food clean, but will also bring more opportunities for contamination to the food during the wiping process. 6. Use a towel to dry the tableware or fruits: People often think that tap water is raw water and unhygienic, so after rinsing the tableware or fruits with tap water, they often dry them with a towel. This may seem hygienic and careful, but in fact it is the opposite. It should be noted that many germs often live on dry towels. At present, most of the tap water in cities in my country has undergone strict disinfection treatment, so food that has been thoroughly rinsed with detergent and tap water is basically clean and can be eaten with confidence, without the need to wipe it with a dry towel. 7. Boil spoiled food before eating: Some housewives are more frugal and sometimes cook slightly spoiled food at high temperature before eating, thinking that this can completely eliminate bacteria. Medical experiments have proven that the toxins secreted by bacteria before entering the human body are very resistant to high temperatures and are not easily destroyed and decomposed. Therefore, this method of processing leftover food by heating is not advisable. 8. Cut off the rotten parts of the fruit before eating: When some people eat fruits, they are used to peeling off the rotten parts of the fruit before eating them, thinking that this is more hygienic. However, microbiology experts believe that even if the rotten parts of the fruit are peeled off, the remaining parts have introduced bacterial metabolites through the juice, and even microorganisms have begun to reproduce. The mold among them can cause mutations in human cells and cause Carcinogenic. Therefore, as long as part of the fruit is rotten, it is not suitable to eat and it is better to throw it away. Promotional slogans 1. The country is people-oriented, food is the first priority for the people, and food safety is the first priority. 2. The interests of the masses are no small matter, and food safety is a major matter. 3. Implement food safety projects and promote coordinated economic and social development. 4. Pay attention to food safety, Care for a healthy life 5. Establish an integrity system to ensure food safety 6. Strengthen rural food supervision and build a new socialist countryside 7. Raise food safety awareness and create a happy and beautiful life 8. Put people first and ensure food safety 9. Focus on quality from the source to ensure Food safety