How much do you know about food safety?

Food safety knowledge promotion materials

1. Food safety knowledge

1. When purchasing food, pay attention to whether the food packaging has the manufacturer, production date, and whether it has expired. The shelf life, whether food raw materials and nutritional ingredients are marked, and whether there is a QS logo, 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. cannot 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 for 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, adding pigments to chocolate biscuits, removing fat 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 content.

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) Spoilage, rancid oil, mildew, vermin, filth, mixed with foreign matter or other abnormal sensory properties , may be harmful to human health;

(2) Contain toxic or harmful substances or be contaminated by toxic or harmful substances, which may be harmful to human health;

(3) Contain toxic or harmful substances The content of pathogenic parasites, microorganisms, or microbial toxins exceeds the national limit;

(4) Meat and its products that have not been inspected or failed to pass the inspection;

( 5) Poultry, livestock, beasts, aquatic animals, etc. and their products that died of illness, poisoning or unknown causes of death;

(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) Processed with non-food raw materials, adding non-food chemical substances, or Treating non-food items 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 province, autonomous region or municipality directly under the Central Government The sale is prohibited by special provisions of the People's Government;

(11) Containing additives that have not been approved for use by the health administrative department of the State Council or pesticide residues exceeding the allowable amount stipulated 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".

Beware of "beauty". 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, pickle stems are bright yellow and attractive, bottled bracken is bright green and does not fade, etc. Be careful, whether it is in 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.

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 "reverse".

It is a food that prevents natural growth and may have an impact on the body if consumed in excess.

The five defenses are "small". Be wary of products from small workshop-style processing companies. These companies have the lowest average food sampling pass rate, and shocking food safety incidents often occur in these companies.

The six defenses are "low". "Low" refers to food whose price is significantly lower than the general price level. Foods that are too low in price are mostly "catchy".

Seven precautions against "dispersion". Bulk means bulk food. The bulk soy products, bulk cooked food, pickles, etc. sold in some markets may come from underground processing plants.

5. What issues should be paid attention to when storing food?

A storage entry and exit system should be established to ensure first-in, first-out; all types of food should be stored in categories with clear signs to prevent cross-contamination; Keep it away from the wall and the ground to achieve "four defenses": mildew or anti-corrosion, rodent-proof, insect-proof, and fly-proof.

6. How to clean pesticide residues on fruits and vegetables?

(1) Washing and soaking method (wash with clean water and then soak): The main types of pesticides contaminated by vegetables are organophosphorus pesticides. Organophosphorus pesticides are difficult to dissolve in water. This method can only remove them. Some contaminated pesticides, but washing is the basic method to remove other dirt on vegetables and fruits and remove residual pesticides. Mainly used for leafy vegetables. Generally, surface dirt should be rinsed with water first, otherwise it would be equivalent to soaking fruits and vegetables in diluted pesticides. Then soak it in clean water for no less than 10 minutes. Fruit and vegetable detergent can increase the dissolution of pesticides, so you can add a small amount of fruit and vegetable detergent when soaking. After soaking, rinse it with running water 2-3 times.

(2) Alkaline water soaking method after cleaning: Organophosphorus pesticides decompose quickly in an alkaline environment, so this method is an effective measure to remove pesticide pollution and can be used for all types of vegetables and fruits. The method is to rinse the surface dirt first, soak it in alkaline water (usually 5g-10g of alkaline surface is added to 500m1 of water) for 5-15 minutes, and then rinse with clean water 3-5 times.

(3) Peeling method: Vegetables and fruits with uneven or fine hairs are more likely to be contaminated with pesticides, so peeling off the skin is a better way to remove residual pesticides.

(4) Storage method: Pesticides can slowly decompose into substances harmless to the human body over time (oxygen in the air and enzymes in vegetables have a certain decomposition effect on residual pesticides), so it is easy to Preserved fruits and vegetables can be stored for a certain period of time to reduce the amount of pesticide residues. Generally, it should be stored for more than 15 days. It is also recommended not to eat newly picked unpeeled fruits immediately.

(5) Heating method: As the temperature increases, carbamate pesticides decompose faster, so some vegetables and fruits that are difficult to treat by other methods can be heated to remove part of the pesticides. This method is commonly used for celery, spinach, Chinese cabbage, cabbage, green peppers, cauliflower, beans, etc. First, wash the surface contaminants with clean water, put them in boiling water for 2-5 minutes, remove them, and then rinse them 1-2 times with clean water.

(6) Sun-drying: Vegetables dried by sunlight have less pesticide residues.

7. How to identify vegetables that use hormones to promote ripening?

Some vegetable farmers spray hormones to speed up the growth of vegetables and make them grow more. Eating this kind of vegetables is bad for your health. How to identify it?

The skin of tomatoes is smooth. When farmers spray them with hormones to promote enlargement, fattening and ripening, part of the hormone solution flows to the lower end, causing the area to grow particularly fleshy, forming a "pointy butt". Of course you can't eat these tomatoes. In addition, they are very large, mottled with red and green, feel hard to the touch, and have no or very little juice after being cut. These are also ripened by a ripening agent and should not be purchased. Things that grow weirdly include winter melons, cucumbers, and eggplants. Winter melons and eggplants are small at the top and large at the bottom, while cucumbers have lumps all over their bodies. These are all the results of hormone spraying. Some fruits have thin skin and tender flesh, and some celery is large and long. It is best not to eat them.

8. How to purchase edible oil and what documents should be required?

When purchasing edible oil, be sure to purchase barreled edible oil marked with the "QS" mark. If purchasing edible oil in bulk, Oil, it is very easy to buy gushui oil and problematic edible oil, and the quality is not guaranteed. The documents that should be requested include: the seller's health license, industrial and commercial business license, and a copy of the edible oil's "Quality Test Report". If you do not purchase and obtain certificates for edible oil as required, if there is a problem with the oil and you cannot find a seller, you will be fully responsible.

8. How to drink bottled water healthily?

Once bottled water is opened, it should be used up as soon as possible, usually within a week. Otherwise, it should be heated and boiled before drinking.

After the bottled water is delivered to your door, even the bottled drinking water with good quality can easily breed bacteria if left for too long. Especially in the hot summer, when the temperature is high, bacteria multiply faster and cannot persist for a long time. Bottled mineral water is best placed in a dark, ventilated and cool place to avoid exposure to the sun. At the same time, we should also be wary of secondary pollution of water dispensers and pay attention to regular cleaning of water dispensers. Manufacturers are required to come to your home every once in a while to clean the water dispenser.

When buying bottled water, pay attention to whether the packaging barrel is crystal clear and has a hard texture. Barrels (bottles) with better quality should be made of PC material. The barrel has high transparency and a smooth and clear surface. Barrels made of or added with recycled waste plastics are commonly known as "black barrels" and are black in color. Dark and poor transparency. In order to reduce costs, some manufacturers are still using this type of packaged bottled water, which is expressly prohibited. Consumers should carefully choose and identify. The bucket cover should be bright and smooth, with high hardness.

In addition, consumers can try to turn the bucket upside down and it should not leak. When the bucket is pulled out of the water dispenser, the inside of the bucket should just close the bucket again. Qualified drinking water should be colorless, transparent, clear, odorless and odorless, and have no visible objects. Aquatic products that are yellow in color, turbid, have flocculent sediment or impurities, and have an odor must not be consumed.

9. What are the causes of food-borne diseases such as food poisoning?

(1) Incorrect refrigeration methods, such as storing cooked food at room temperature for a long time to cool, storing large pieces of food in the freezer, or the refrigeration temperature is not enough.

(2) The interval from cooking to eating is too long, giving bacteria enough time to reproduce.

(3) The cooking or heating method is incorrect, the heating is incomplete, and the center temperature of the food is lower than 70°C.

(4) Food processed by pathogen carriers or infected persons.

(5) Use contaminated raw food or raw and auxiliary materials.

(6) Cross-contamination of raw and cooked foods.

(7) Thaw food at room temperature.

(8) The cleaning and disinfection methods of kitchen equipment and tableware are incorrect.

(9) Food from unsafe sources is used.

(10) Food after processing is contaminated.

10. Ten Suggestions for Preventing Foodborne Diseases

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

< p>2. Do not eat food of unknown origin; do not buy food with incomplete labels such as factory name, factory address and shelf life;

3. Do not patronize unlicensed mobile stalls and food stalls with poor sanitary conditions. Restaurants; do not buy or eat low-quality food and drinks sold by street vendors. These low-quality foods and beverages are often of substandard hygienic quality and can be harmful to health if consumed.

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. There are many types of wild vegetables and fruits, some of which contain toxins that are harmful to the 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.

6. Wash fruits before eating them raw. During the growth process, fruits and vegetables will not only be contaminated with germs, viruses, and parasite eggs, but also residual pesticides and insecticides. If they are not cleaned, they may not only contract diseases, but may also cause pesticide poisoning.

7. Do not drink unclean water or unboiled tap water; it is difficult to tell whether the water is clean with the naked eye. Clear and transparent water may also contain bacteria and viruses. It is safest to drink boiled water

8. Fruits and melons that are eaten directly should be thoroughly washed with clean water and peeled as much as possible; do not eat rotten food. When food rots and deteriorates, it will taste sour and bitter; it will emit odor. This is Eating these foods can cause food poisoning due to the massive proliferation of bacteria.

9. Wash your hands before eating or after using the toilet; develop the habit of washing hands before eating. Human hands do this and that every day and come into contact with all kinds of things. Can be contaminated with germs, viruses and parasite eggs. Wash your hands carefully with soap before eating to reduce the possibility of getting the disease through the mouth.

10. If you find any abnormal sensory characteristics during eating, you should stop eating immediately.

11. Eight common misunderstandings about food hygiene are as follows:

1. Like to have dinner parties: During holidays, most people like to go to restaurants in twos and threes to "have a meal", or It is a gathering of family and friends at home, which is lively and convenient for communicating feelings. This is not good for health and is not in line with dietary hygiene. Especially during this extraordinary period, it is best to implement a separate meal system. The practice of sharing meals is responsible for and respects the lives and health of others and yourself.

2. Wrap food in white paper: Some people like to wrap food in white paper because the white 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, Toilet paper can also become contaminated during placement. 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.

Slogan

1. The country is people-oriented, food is the first priority for the people, food safety is the first priority

2. The interests of the masses are no small matter, food Safety is a major matter

3. Implement food safety projects to promote coordinated economic and social development

4. Pay attention to food safety and care for healthy life

5. Establish an integrity system , ensure food safety

6. Strengthen rural food supervision and build a new socialist countryside

7. Improve food safety awareness and create a happy and beautiful life

8. Put people first to ensure food safety

9. Focus on quality from the source to ensure food safety

10. Food safety is everyone’s responsibility