Food Hygiene Knowledge Training Materials

I. Personal hygiene of food production and management personnel

1. Food employees must be preventive annual physical health checks

2. Food employees must first obtain a health certificate and be qualified by the training before going to work

3. Health checks for the ? Five diseases? Including viral hepatitis, dysentery, typhoid fever, active tuberculosis, purulent or exudative skin disease

4. To prevent food contamination, food safety and hygiene, food workers should develop a good habit of washing their hands often, the implementation of the midway out of the post, after a break and then return to the post again in the case of the need to wash their hands in the work of the system

5. Food workers to develop good personal hygiene habits, adhere to? hygiene habits, adhere to? Four diligence? That is, diligent hand washing, nail clipping; diligent bathing, haircutting; diligent washing clothes, bedding; diligent change of uniforms

6. food workers occur unknown causes of diarrhea, fever, coughing and skin wounds infected, you must go to the hospital immediately to seek medical treatment, after the disease is cured in the workplace, can not be working while the doctor

7. food workers work clothes must be washed on a regular basis, and may not be worn in and out of workplace non - work clothing

7. 8. Food workers must wash and sanitize their hands before starting work

II. Food packaging and container hygiene

1. Food containers should be made of materials permitted by the state, and comply with relevant national standards, non-toxic and harmless

2. Canned food must be tightly sealed, cans are clean and clean, free of rust spots, no breakage, no fat聽

3. Food packaging labels must be clear, easy to recognize, there must be a Chinese labeling. The contents of the logo, including name, place of origin, factory name, production date, production batch number or code, specifications, formulations or main ingredients, shelf life

4. Shape of packaged food and food additives, product description, there shall be no exaggeration or false propaganda

5. Indicates that the health function of the food, the product and its instructions must be reported to the provincial administrative department of health for review and approval

5. Approval

III. Food storage health

1. There are two main ways to store food, namely, room temperature storage and low temperature storage

2. Storage of food should be done? Four defense? That is, to achieve dust, fly, rodent, moisture

3. Food storage in the door placed on the height of rodent-proof tin should be at least 60 centimeters

4. Food storage warehouse should be set up for the management of a person to establish the entry, the exit of the food registration system, and according to the time of entry into the warehouse to achieve the classification of the storage, first-in, first-out

5. Storage of food should be kept with the walls, the ground away from the ground, away from the wall should require a distance of more than 10 centimeters

6. Should require more than 10 centimeters away

6. Preservation of fresh fruits, vegetables, food at the most suitable temperature is 0-10 degrees

7. Cooking to eat before the food placed more than 2 hours, should be higher than 60 degrees or less than 10 degrees of storage conditions. Foods that have been stored for more than 2 hours at temperatures lower than 60 degrees or higher than 10 degrees need to be reheated sufficiently before consumption, and it is necessary to make sure that the food is not spoiled before reheating

8. Cooled or frozen meat should be stored in cold storage at a temperature of -18 degrees Celsius. Fresh milk, yogurt, cream should be placed in a cold storage at 5 degrees of preservation

9. Food storage should be mechanically ventilated, divided into the main, secondary food storage set up wall off the ground, all types of food should be categorized into shelves, zoning storage. Can not be cleaned and insecticidal items stored in the same stock

10. Freezers can not be stuffed full of food, there should be a gap between the food, the remaining cooked food deposited in the freezer must be thoroughly heated before eating again, freezers can not be stored for a long time to save food, freezers can not be repeatedly thawed and re-freezing of the food

11. Storage of food, if the timely hot storage, the temperature should be maintained at a temperature of greater than or equal to 60 degrees, if the timely refrigerated, the temperature should be controlled below 10 degrees. The temperature should be controlled below 10 degrees.

Four. Food purchasing, processing and sales health

1. Purchasing staff in the procurement of various food products, food raw materials, must be requested from the supplier of the same batch of product inspection certificate or inspection report

2. In accordance with national regulations, prohibit the sale of dead eels, dead snappers, dead river crabs, dead crabs, and other aquatic products

3. Sales of food products should be used with special tools, smoking is strictly prohibited sales

3. Smoking is strictly prohibited

4. Separation of raw and cooked food refers to the separation of raw and cooked food producers and sellers, the separation of tools and containers for raw and cooked food, and the separation of raw and cooked food storage

5. In order to prevent cross contamination of food, the food chopping boards, knives, wipes, pots, bowls, and other tools and containers must be used separately for both raw and cooked food

6. When heating the food, the center of the temperature of the food should reach 70 degrees or above

6. 70 degrees or more

7. Food processing and production sales should be strictly raw food and cooked food processors separate, raw and cooked food storage separate, separate tools and containers

8. Initial identification of food can be used to identify the good and bad visual, olfactory, gustatory and tactile methods to carry out

9. seasonal beans, potatoes in the processing of the preparation of cooking through to avoid food poisoning

9. Food poisoning

V. Food processing places health

1. Catering restaurant cold food room must have a special person special room, special refrigeration facilities, special upper and lower water, special tools, ultraviolet lamps, should not be configured with fly lights

2. Food processing enterprises should be used in the ground does not seepage, water absorption, acid and alkali resistance and anti-slip material pavement, and flat, seamless, with a slope of 1% -2%

3.

3. Food processing enterprises must have raw material handling, transportation, packaging, storage and other workshops or sites

4. Food processing enterprises should be decorated with ceramic tiles or other anticorrosive materials into the height of not less than 1.5 meters of the wall

5. Food processing should be in accordance with the raw materials - semi-finished products - finished products - packaging - storage of the process of a reasonable layout

6. Catering kitchen and dining room area ratio should be not less than 1/2

7. Catering establishments should be more than 25 meters away from exposed garbage piles, pit latrines, cesspools

8. Food roughing room should be set up separately for washing vegetables, meat and aquatic products dedicated washing pool

VI. Food poisoning

1. Types of food poisoning, mainly divided into bacterial food poisoning, fungal food poisoning, chemical food poisoning and poisonous plant and animal food poisoning

2. Sudan red is an industrial dye, can be a serious danger to human health, can not be used as a food additive

3. Bacterial food poisoning occurs in the summer and autumn seasons

3. Salmonella food poisoning is mostly caused by animal food

5. Vibrio parahaemolyticus food poisoning occurs in the hot season, mostly caused by seawater products

6. Formaldehyde (the main ingredient of formalin) is a chemical substance, which is now widely used in medicine and industry and other fields. Inhalation in the human respiratory tract and excessive ingestion can be harmful to the body, therefore, it is strictly prohibited in the processing and preservation of food, as well as excessive use in home decoration and furniture

7. Aflatoxin is mainly contaminated by food such as peanuts, corn, dried fruits, etc.

8. Soybeans contain the poisonous substances antitrypsin and coagulant, which are prone to food poisoning in raw food

9. common chemical food poisoning organophosphorus pesticide poisoning, arsenic food poisoning, nitrite food poisoning. Food poisoning units, in addition to taking rescue measures, but also must be promptly reported to the local health administrative department

10. Soybean contains erythrocyte agglutinin and protease inhibitors, so soymilk must be boiled for more than 10 minutes, to avoid food poisoning

11. Food workers found that there is a food poisoning occurs, it should be immediately stopped sales of suspected food, notify 120 rescue patients, to avoid food poisoning

11. Notify 120 to rescue the patient to avoid food poisoning, keep the suspected food, and then report to the health administrative department

VII. Disinfection of tableware

1. Tableware chemical (drug) disinfection program division a wash, two clean, three disinfection, four rinse, five cleaning

2. Use of chlorine disinfectant for disinfection of tableware, the effective concentration of chlorine and the immersion time are 250MG / L, 10 minutes

3. Chlorine disinfectant must be prepared by using cold water, in order to ensure that the disinfection

4. The prepared disinfectant solution must be re-formulated after 4 hours of use and placement to ensure the disinfection effect.