1. Food safety knowledge

1. When purchasing food, pay attention to whether the manufacturer and production date are on the food packaging, whether it has passed the shelf life, whether the food ingredients and nutrients are marked, and whether there are With the QS logo, you cannot purchase Sanwu products.

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 around the campus 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 in the canteen to prevent mosquitoes and flies from breeding.

5. Eat less fried and deep-fried foods

2. How to buy cold food

1. Look at the packaging: the product packaging is tight and undamaged, and the trademark The content is complete, and the product name, factory name, factory address, net weight, 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 caused by excessive pigment added. Do not buy and eat it.

3. Smell the fragrance: The fragrance of the product should be consistent with the product name, and should have a soft aroma, no pungent smell, and no strange odor. If there is an odor, it means it has gone bad.

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

5. Observe the juice: The product should be clear and transparent, without impurities, turbidity and precipitation. If the drink is found to be layered, with flocculent sediment or a large amount of sediment that cannot be stirred up, it is a significant sign that it has deteriorated and cannot be drunk. In addition, if you consume a large amount of cold food after exercise or on an empty stomach, it will strongly stimulate the gastrointestinal tract and heart, causing sudden spasms, leading to disorders of various enzymatic chemical reactions, and women's menstrual disorders and other diseases.

3. How to identify milk foods

Milk and its products are ideal foods for the elderly, weak, women, children and patients, but they are highly susceptible to spoilage. To identify the hygienic quality of milk and dairy products, the following methods can be used.

Fresh milk: Normal sensory properties are white or slightly yellow uniform suspension liquid, no clots, no impurities, slightly sweet and unique aromatic smell of fresh milk. If you find that the color of the milk has turned gray, yellow or red, has a sour taste, or has clots or sediments, it means that the milk has gone bad and cannot be drunk.

Milk powder: The normal sensory properties should be light yellow and powdery, with small and uniform particles, no knotting and odor. When purchasing milk powder, you should check whether the packaging is tight, because if it is not tight, the milk powder will easily deliquesce. In addition, pay attention to the shelf life. The hygienic quality of expired milk powder is not guaranteed.

Kefir: Normal kefir has the same color as fresh milk. The curds are dense, firm and uniform, with a fragrant and pure lactic acid smell and no bubbles. When the color and taste of the milk change, the clots melt, and a large amount of whey precipitates, it means that the milk has deteriorated and should be discarded and cannot be drunk.

Sweetened condensed milk and evaporated milk: Normal sweetened condensed milk and evaporated milk are uniformly light yellow in color and have a sweet taste. When poured out, the emulsion flows down in lines or ribbons. If there are clots, mildew spots, floating fat and an odor, it means that the food is of poor hygienic quality and cannot be eaten.

10. Processed food is contaminated.

4. 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 bacteria, viruses, parasite eggs, but also residual pesticides, insecticides, etc. 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 fruits 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.

5. Common dietary hygiene misunderstandings are as follows:

1. Lively and like to gather together: During holidays, most people like to go to restaurants in twos and threes to "have a meal", or with relatives and friends Having dinner together at home 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 bowls and chopsticks: Some people often use white wine to wipe bowls 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.