I. Importance of Food Safety and Hygiene According to the Food Hygiene Law of People's Republic of China (PRC), food should be non-toxic and harmless, and have certain nutritional value, which not only ensures food safety from two aspects of nutrition and hygiene. 1. Requirements of human health on food safety and hygiene. Food safety incidents are easy to cause group diseases, which have a great social and psychological impact and are also easy to be used by terrorists and criminals. How to ensure food safety has become a major social and international issue in the new century, which has attracted more and more attention from the government and the public. Food-borne diseases are the main cause of human suffering, which will bring unnecessary death and economic burden. Worldwide, in recent years, food safety malignant emergencies have occurred frequently, and dioxin pollution incidents have occurred in Belgium; Mad cow disease and swine fever in Britain; There are nearly ten thousand cases of food poisoning caused by Escherichia coli o 157 in Japan, which seriously threatens people's health. The full name of mad cow disease is "bovine spongiform encephalopathy", which may be caused by feeding beef bone meal to sheep with pruritus. At present, people realize that the real nature of the pathogenic factors causing mad cow disease and sheep itching is caused by the structural variation of a normal cell protein called prion (translated as prion protein). Temporarily called "mad cow disease factor". In infected cows, pathogens mainly exist in brain tissue, spinal cord and retina of eyes, and some can also be found in small intestine, bone marrow and dorsal ganglion. By July 2000, more than 34,000 cattle in more than 34,000 pastures in Britain were infected with the disease, with the peak at the beginning of 1993, and at least 1000 cattle were sick every month. It was not until March 1996 that the British government admitted that "new variant creutzfeldt-Jakob disease" was related to mad cow disease. The Ministry of Agriculture and relevant departments of China have repeatedly issued notices prohibiting the illegal import, operation and use of ruminants and their products, embryos and animal-derived feed. E. coli food poisoning1996 In late May, there were six collective food poisoning incidents in dozens of middle schools and kindergartens in Japan, with the number of people poisoned as high as 1600, resulting in the death of three children and the hospitalization of more than 80 people. This is the poisoning incident of E.coli o 157, which has aroused great concern all over the world. At the same time, collective food poisoning incidents were also found in Sendai City and Kagoshima Prefecture, Japan. Poisoned children increased to 379 1 person, and 202 children were hospitalized. By the end of July, more than 1 10,000 people were poisoned, and 1 1 people died, affecting 44 prefectures and counties. During the period of 1999, the epidemic situation of enterohemorrhagic Escherichia coli 0 157 h7 infectious diarrhea also occurred in some areas of China, indicating that the situation that China is constantly threatened by this bacterium is becoming increasingly severe. Listeria monocytogenes food poisoning1At the end of 999, the most serious food poisoning incident occurred in the United States because of eating food containing Listeria monocytogenes. According to the data of the US Centers for Disease Control, in Michigan, 14 people died from eating "hot dogs" and cooked meat contaminated by the bacteria, while in other 22 states, 97 people fell ill and 6 women had miscarriages. From the end of 2000 to the beginning of 20001,food was contaminated by Listeria in France, and six people became Listeria victims because of eating meat sauce and pig tongue processed and produced by French companies. Dioxin Contaminated Food Event 65438+1In May 1999, a dioxin contaminated food event occurred in Belgium. At first, some chickens in the chicken farm did not lay eggs, and the growth of broilers was abnormal. According to the investigation, this is because the feed produced by nine feed companies in Belgium contains carcinogenic dioxin. The investigation found that the content of dioxin in feed fat in a feed factory in Belgium exceeded the allowable limit by more than 200 times, which caused huge economic losses to Belgium, and 6.5438+million broilers and laying hens were slaughtered and destroyed. The direct losses caused by this incident amounted to 654.38+03 billion euros. If the food industry related to this incident is added, the loss has exceeded tens of billions of euros. At present, the food safety situation in China is still very grim, and food-borne diseases are constantly appearing. Major events such as pesticide abuse poisoning, "Clenbuterol" poisoning, hogwash fat incident, inferior milk powder incident, methanol poisoning, mushroom poisoning and nitrite food poisoning have been reported in all provinces and cities in China. It has done harm to people's lives and health. 2. Requirements of globalization of food trade on food safety and hygiene At present, the global food safety situation is not optimistic, which is mainly manifested in the rising food-borne diseases, the successive occurrence of vicious pollution incidents, and the new hazards brought by new technologies and new processes, which have led to constant food trade disputes around the world and become an important factor affecting international food trade. For example, Britain only bans the export of mad cow disease, losing 5.2 billion dollars every year, and the slaughter action taken to eliminate mad cow disease is about 30 billion dollars; Dioxin pollution in Belgium not only led to the destruction of animal food produced in Belgium, but also led to the ban on the import of animal food in all countries of the world. The estimated economic loss is 65.438+0.3 billion euros. 3. Requirements of social stability and national security on food safety and hygiene. The occurrence of food safety problems not only seriously damages its economy, but also affects consumers' trust in the government and threatens social stability and national security. The dioxin incident in Belgium not only brought down the ministers of health and agriculture, but also brought down the socialist government that had been in power for 40 years. To sum up, the reasons for frequent food safety incidents are as follows: 1) Food-borne diseases caused by microorganisms are the main factors affecting food safety; 2) The source pollution of farming and aquaculture poses a great threat to food safety. Operators illegally use highly toxic pesticides, illegally use veterinary drugs such as antibiotics and hormones, and illegally use clenbuterol. 3) The scale and intensification of food production and operation enterprises are not high, and their own food safety management level is still low; In the process of food production and operation, unqualified raw materials are used to produce processed food. 4) Food safety problems caused by the application of new raw materials and technologies in the food industry, such as the use of new resources such as Chinese herbal medicines and genetically modified foods, new packaging materials for food, and new food processing technologies such as food irradiation; 5) Environmental pollution poses a serious threat to food safety, such as dioxin and organochlorine pollution. 6) It is easy for criminals to use food for criminal or terrorist activities; 7) The conditions, means and funds of food safety supervision and management cannot fully meet the needs of practical work. Food safety has been highly valued by government departments in various countries. At the 53rd World Health Assembly convened by the World Health Organization at the beginning of 2000 100, more than one member country reached a resolution on food safety. Taking food safety as a priority area of public health requires member States to formulate corresponding action plans to minimize the threat of food-borne diseases to public health. Our government also attaches great importance to food safety and hygiene. On the basis of summarizing the original work and drawing lessons from foreign advanced experience, the Food Safety Action Plan was formulated. Second, the current situation of school food safety and hygiene in China and this province is not optimistic. The main unsafe factors are: 1. Leaders do not pay enough attention to ensuring food hygiene in schools and cannot effectively implement the principal responsibility system for food hygiene. 2. The implementation of institutional measures is not in place or even weak; For example, the quality of food purchased by the school is not high, and the food delivered by the school often ignores the examination of the qualification conditions such as the hygiene license (including licensed items) of catering food operators, and it is impossible to carefully investigate the hygiene status and processing capacity of their processing places, and only consider the price factor. Due to the limitation of processing capacity, it will lead to overload operation, which will easily lead to the deterioration of processed food and lead to food poisoning. Some signs are unclear, some have no evidence, and there are hidden dangers of food insecurity. 3. Sanitary facilities such as canteen hardware facilities and functional area division do not meet the hygiene requirements, tableware disinfection measures and cleaning facilities are not implemented, there is no cooked food room and food sales room, no fly-proof and dust-proof facilities, and there is no ultraviolet disinfection lamp in the cooked food room. 4. Employees' health awareness is indifferent, the post responsibility system is unclear, the health awareness of laws and regulations is poor, they do not pay attention to personal hygiene, their nails are long, their beards are many, and they smoke during operation. Some don't wear work clothes or work hats. 5. Some schools socialize the logistics work such as canteens and canteens, and all of them are contracted to individuals for marketing. Some schools and individual contractors, driven by economic interests, pay more attention to business, ignore health and safety, ignore food safety factors, engage in illegal business activities, and some do not operate according to the health permit approval items, manufacture and sell lunch boxes, and distribute fried foods. Data show that in the second quarter of 2005 alone, there were 20 cases of food poisoning in schools, with poisoning 1 256 people and death 1 person. During the same period, there were 67 cases of food poisoning in China, 2 129 people were poisoned and 59 people died. Iii. Importance of food safety and hygiene in schools The safety and hygiene of school canteens is also related to the health of students and the stable development of schools. In recent years, frequent food poisoning incidents in schools have sounded the alarm for school safety. Students are the future of the motherland, and their health affects the hearts of thousands of families. Once food hygiene problems occur in schools, they often affect a large group of people, ranging from light to heavy, affecting students' study and social stability. At the same time, the occurrence of food hygiene problems has also affected the normal study and work order of the school, reduced the reputation of the school, and may further affect the enrollment and economic interests of the school. Four. Types and causes of common food-borne diseases in schools: Food-borne diseases refer to a kind of diseases caused by the ingestion of various pathogenic factors into the human body, which are usually infectious or toxic. Including food poisoning, intestinal infectious diseases caused by food infection, food-borne parasitic diseases and toxic diseases caused by toxic and harmful pollutants in food. The main hazards causing foodborne diseases include biological hazards, chemical hazards and physical hazards (1) Biological hazards 1. Food-borne pathogens are the most common, frequently occurring in summer and autumn, and the food that causes poisoning is often animal food. Salmonella 1) pathogens and poisoned food: including typhoid and paratyphoid salmonella that only infect people, salmonella typhimurium, salmonella enteritis and salmonella choleraesuis that cause food poisoning in people. It mostly occurs in summer and can be spread through water and food. Poisoned food is mainly meat food, which is often caused by improper storage and undercooked before eating. 2) Clinical manifestations: intestinal heat type (typhoid fever and paratyphoid fever): fever, discomfort and general pain began to appear, followed by persistent high fever, relatively slow pulse, hepatosplenomegaly, peripheral leukopenia and skin rosacea. Severe intestinal necrosis and ulcer with complications such as bleeding and perforation. Acute gastroenteritis (food poisoning): incubation period 12~24 hours, sudden nausea, vomiting, abdominal pain, diarrhea, fever, severe chills, convulsions, convulsions and coma, with a course of 3~7 days and a good prognosis. Other types: cholera-like, typhoid, influenza-like, septicemia. Others include staphylococcal enterotoxin food poisoning, Vibrio parahaemolyticus food poisoning and Bacillus cereus food poisoning. Shigella infection (dysentery) is caused by eating food and water contaminated by Shigella, which is often caused by unsanitary processing personnel touching food. It is characterized by nausea, vomiting, diarrhea (heavy feeling, mucus and bloody stool after acute diarrhea), fever, sweating, abdominal pain and muscle soreness. Cholera is caused by eating food and drinking water contaminated by Vibrio cholerae. Common transmission is caused by seafood or undercooked seafood, eating raw vegetables, eating fruits without peeling, and being contaminated during food preparation or storage. Prevention and control: give priority to prevention, and adopt comprehensive prevention and control measures for water, feces, food and flies. Prevention principle of bacterial food-borne diseases 1) Prevent pathogen pollution and toxin production 2) Prevent pathogen reproduction and toxin formation 3) Kill bacteria and destroy toxin 2. Foodborne hepatitis A virus is a single-stranded rna virus that can infect different animals and people. It is frequent all the year round and easy to be infected at all ages. Water and food can lead to disease outbreaks. Common contaminated foods include cold dishes, fruits and juices, dairy products, vegetables, shellfish and cold drinks. Clinical manifestations: incubation period 15-45 days, with an average of 30 days. There are two kinds: icteric and non-icteric. Prevention: mainly cut off the route of infection, control the source of infection, and strengthen the management of diet, drinking water and environmental sanitation. Develop good personal hygiene habits. 3. Food-borne parasites trichinosis and taeniasis: 1) Cysticercosis cellulosae cellulosae cellulosae cellulosae is white to the naked eye and slightly larger than mung beans. One end of the cyst is a milky white opaque head. This kind of meat is called "rice pork". After people eat meat containing cysticercosis, cysticercosis develops into adults in the intestine, causing human taeniasis; Adults can also enter the stomach retrograde, and after digestion, they hatch into larvae, which enter the intestinal wall and reach the whole body through blood, causing people to suffer from cysticercosis. Different parasitic parts of cysticercosis can cause cerebral cysticercosis, ocular cysticercosis and muscular cysticercosis, which seriously endanger human health. 2) Trichinella spiralis is mainly parasitic on diaphragm, tongue muscle and myocardium. After eating meat containing Trichinella spiralis sac for one week, it develops into an adult in the intestine and produces a large number of new larvae to drill into the intestinal wall, which is harmful to human health with blood. Human diseases are related to eating raw meat or half-eaten meat. Prevention: strengthen meat quarantine; Strengthen market management to prevent trafficking in sick animal meat; Strengthen education and correct bad eating habits; Cooking and heating should be thorough to prevent cross-contamination. 4. Natural toxins include 1) marine toxin shellfish toxin paralytic shellfish toxin; Fish toxins include tetrodotoxin, ciguatoxin and mackerel toxin; 2) mycotoxins and 3) phytotoxins: mushroom poisoning, bean food poisoning and sprouted potato poisoning. Common causes and prevention of toadstool poisoning Mushrooms are also called mushrooms. Mushrooms grow in various environments, especially in grasslands and forests. Poisonous mushrooms are also called poisonous mushrooms. In China, there are about 100 species of poisonous mushrooms, but most of them are slightly toxic or uncertain, and 10 species often cause serious poisoning. They are: Pleurotus eryngii, Pleurotus eryngii, Pleurotus eryngii, Pleurotus eryngii, Pleurotus eryngii, Pleurotus eryngii, Pleurotus eryngii, Pleurotus eryngii and so on. Clinical manifestations are divided into gastroenteritis type, neuropsychiatric type, hemolysis type and organ damage type according to toxin components and poisoning symptoms. Preventive measures should be publicized to avoid eating by mistake. The toxic components of bean food poisoning may be saponin and erythrocyte agglutinin, which have coagulation effect. The cause of poisoning is that it is not cooked, and the toxic components are not completely destroyed. Clinical manifestations: the incubation period is generally 2-4 hours, with nausea, vomiting, abdominal pain, diarrhea, dizziness, headache, chest tightness, palpitation, cold sweat, numbness of limbs, chills and so on. The body temperature is generally normal and it recovers quickly. Prevention: beans are easy to stew, so don't be greedy when frying. The toxic component of germinated potato: solanine c45h73no 15, and the solanine content in bud and eye of germinated potato increased. The clinical manifestations are that the incubation period is 2-4 hours, accompanied by itching and burning sensation in the pharynx, followed by gastrointestinal symptoms, severe vomiting and diarrhea causing dehydration, electrolyte disorder and blood pressure drop, dizziness, headache, mild disturbance of consciousness, dyspnea, and even death due to heart failure and respiratory center paralysis. Prevention: keep potatoes at low temperature to prevent germination; Do not eat sprouted potatoes with green skin; If there are few buds, dig out the buds and buds, stew, cook and braise in soy sauce. Adding vinegar can destroy toxins. (2) Chemical hazardous pesticide residues, toxic metals and compounds (lead, cadmium, mercury, arsenic, fluorine, polycyclic aromatic hydrocarbons, polychlorinated biphenyls and dioxins), factory chemicals (lubricants, detergents and paints) and veterinary drug residues. Cause of nitrite food poisoning (1): eating by mistake; Nitrate in food is converted into nitrite; Too much nitrate and nitrite are added in food processing. (2) Poisoning mechanism: The ferrous iron in oxidized hemoglobin is trivalent iron, thus losing the oxygen-carrying ability and leading to hypoxia in the tissues. (3) Preventive measures: strictly manage the storage and use of nitrite to prevent accidental eating; Limit the amount of nitrite added in food; Strengthen the sanitary management of vegetable transportation and preservation; Strengthen water quality monitoring. Organophosphorus pesticide poisoning Organophosphorus compounds are a kind of high-efficiency and broad-spectrum pesticides. Widely used in agriculture and forestry. (1) Cause of poisoning: The main cause of poisoning is food contaminated by organophosphorus pesticides. Such as using empty bottles of soy sauce, wine and edible oil filled with pesticides; Food is contaminated by organophosphorus pesticides during transportation; Vegetables and fruits that have just been applied with organophosphorus pesticides are picked before the safe interval, or organophosphorus pesticides are mixed with grain and stored in the same warehouse, resulting in eating or polluting grain by mistake, poisoning and suicide. (2) Poisoning symptoms: The incubation period is mostly within 2 hours, and the shorter the incubation period, the more serious the illness. Mild poisoning is characterized by headache, dizziness, nausea and vomiting, sweating, blurred vision and fatigue. There are also muscle tremors, pupil contraction, chest tightness or muscle tightness, sweating, salivation (there may be a lot of white or reddish foam-like secretions in the mouth and nostrils), abdominal pain and diarrhea. Severe cases include rapid heartbeat, hypertension, cyanosis, pupil narrowing like a needle tip, disappearance of opposite light, extremely difficult breathing, pulmonary edema, incontinence, convulsions and coma. Finally, he may die of respiratory failure or circulatory failure. (3) Prevent organophosphorus pesticides from being kept by special personnel and stored separately; Special equipment; Spraying pesticides must comply with the safety interval; The farmland sprayed with pesticides and sown with poisonous seeds should be marked to remind the masses; Dispensing and seed dressing should be far away from livestock pens, drinking water sources and melon and fruit fields to prevent pollution; Personal protection must be paid attention to when spraying drugs. Wash your hands and face with soapy water after spraying the medicine. Wash vegetables and fruits before eating. Preventive measures for students' food safety and hygiene The rectification of school food hygiene is a long-term work. Next, the Ministry of Health will work with the education department to study and solve the hidden dangers of food safety in schools. In recent years, according to the Food Hygiene Law, the Ministry of Health has strengthened the construction of relevant laws and regulations on food hygiene and safety in schools, and has successively formulated and promulgated the Measures for the Supervision of Students' Collective Dining Hygiene, the Measures for the Management of Food Hygiene in Catering Industry and the Measures for Handling Food Poisoning Accidents. The Ministry of Education and the Ministry of Health jointly issued the Regulations on Hygienic Management of Student Dining Rooms and Students' Group Dining, which provided a strong legal basis for the supervision and management of food hygiene in schools and the handling of food poisoning accidents. In addition, the Ministry of Education and the Ministry of Health have jointly carried out food hygiene supervision and inspection in schools for many times, hoping to promote construction through inspection, promote reform through inspection, strengthen prevention, eliminate hidden dangers of possible food poisoning, and ensure students' physical and mental health and life safety. As a student, we should master certain knowledge of food safety and hygiene and do a good job in personal protection. The following points have attracted your attention: 1. When buying food, you should pay attention to whether the food packaging has the manufacturer, the production date, whether it exceeds the shelf life, whether it is marked with food raw materials and nutrients, whether it has qs logo, and 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 around the campus 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, don't put food in unclean containers, and don't litter in the canteen to prevent mosquitoes and flies from breeding. 5. Eat less fried and fried food. The school has carried out a lot of work in food safety and hygiene, including the investment of hardware facilities, the establishment, improvement and implementation of management system, and the training and publicity of food hygiene knowledge for relevant personnel. However, there is still a lot of work to be improved, including establishing an effective supervision mechanism, training food practitioners in a planned way, publicizing food hygiene knowledge for students, and rectifying food stalls around the school. I hope to take the inspection as an opportunity to promote the development of the school and ensure the health of students.