Publicity content of food safety knowledge

The contents of food safety knowledge publicity are as follows:

First, food safety knowledge:

1, when buying food, pay attention to whether the food packaging has the manufacturer, the production date, whether the shelf life has passed, whether the food raw materials and nutrients are marked, and whether there is a QS logo. You can't buy three-no products.

2. Open the food package and check whether the food has proper sensory characteristics. Do not eat foods that are spoiled, rancid, moldy, insect-borne, filthy, mixed with foreign bodies or have other sensory abnormalities. If the food in protein is sticky, the fatty food has a whistling smell, the carbohydrate has a fermenting smell, or the beverage has abnormal sediment, you can't eat it.

3. Don't buy lunch boxes or food from unlicensed vendors to reduce the hidden dangers of food poisoning.

4. Pay attention to personal hygiene, wash your hands before and after meals, 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 food.

2. What is food adulteration, adulteration and forgery?

(1) "Adulteration" refers to adding cheap or non-nutritious items to food, or removing nutrients from food or replacing them with inferior substances, thus reducing the quality, such as adding invert sugar to honey, adding pigment to chocolate biscuits, and removing fat from whole milk powder.

(2) "Doping" refers to adding some impurities to food, such as adding sodium silicate or borax to yuba; Add red brick and wood to Chili powder.

(3) "Forgery" means that the packaging label or product description does not conform to the content.

Adulterated, adulterated or forged food should generally be handled by the administrative department for industry and commerce. Those that affect nutrition and hygiene shall be dealt with by the administrative department of health according to law.

3. What kinds of food are prohibited from production and operation?

Foods prohibited from production and operation include the following categories:

(1) Deterioration, rancidity of oil, mildew, moth-eaten, filth, uncleanness or other abnormal sensory characteristics may be harmful to human health.

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

(3) Containing pathogenic parasites, microorganisms or microbial toxins exceeding the national standards.

(four) meat and its products that have not passed the health inspection or inspection.

(5) Birds, livestock, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes.

(6) The container packaging is unclean, seriously damaged or the means of transport is unclean, resulting in pollution.

(7) Doping, adulteration, forgery, and its effects on nutrition and health.

(8) Processing non-food raw materials, adding non-food chemicals or treating non-food as food.

(9) beyond the warranty period.

(10) Because of special needs such as disease prevention, the administrative department of health of the State Council or the people's governments of provinces, autonomous regions and municipalities directly under the Central Government explicitly prohibit the sale.

(1 1) contains additives that have not been approved by the health administrative department of the State Council, or the pesticide residue exceeds the allowable amount stipulated by the state.

(12) Other items that do not meet the food hygiene standards and hygiene requirements.