(A) the basic principles and measures to prevent bacterial food poisoning

To prevent bacterial food poisoning, the following main measures should be taken according to the three basic principles of preventing food from being contaminated by pathogenic bacteria, controlling the reproduction of pathogenic bacteria and killing pathogenic bacteria:

1. Avoid pollution. Mainly refers to avoid cooked food being contaminated by pathogenic bacteria. For example, avoid contact between cooked food and raw materials; Employees often wash their hands, and employees who come into direct contact with food should also be disinfected after washing their hands; Take good care of catering service places, facilities, equipment, processing tables, containers, tools, etc. Clean; Eliminate rodents, pests and other harmful organisms and avoid their contact with food;

2. Control the temperature. Take appropriate temperature control measures to kill pathogenic bacteria in food or control the growth and reproduction of pathogenic bacteria. For example, when cooking food, make the central temperature of the food reach above 70℃; When storing cooked food, the food center temperature should be kept above 60℃ and below 8℃ during hot storage or cold storage (or freezing);

3. control time. Try to shorten the storage time of food. For example, the rice is processed into food, and the meal is finished; Use up food raw materials and semi-finished products as soon as possible;

4. Cleaning and disinfection. For example, cleaning all items that come into contact with food; Cleaning and disinfecting tools, containers and other articles that come into direct contact with food; Cleaning and disinfecting raw vegetables and fruits;

5. Control the processing output. Food processing capacity should be consistent with processing conditions. When the food processing and production capacity exceeds the capacity of processing and production sites, facilities, equipment and employees, it is difficult to meet the food safety requirements, which is easy to pollute food and cause food poisoning.

(2) Measures to prevent common chemical food poisoning

1. Food poisoning caused by pesticides. Wash vegetables repeatedly with running water (leafy vegetables such as rape should be washed one by one after being broken), and the number of times should be no less than 3 times. Vegetables should be washed first and then cut. Containers and tools that come into contact with pesticides should be used exclusively for articles, with obvious distinguishing marks, so as to avoid mixing them with containers and tools that come into contact with food;

2. Food poisoning caused by nitrite. It is forbidden to buy, store and use nitrite (including sodium nitrite and potassium nitrite) to avoid misuse as salt.

(3) Measures to prevent common fungal food poisoning

Strictly control procurement to prevent moldy food from being put into storage; Control the temperature and humidity of the warehouse, shorten the storage time as much as possible, and ventilate regularly to prevent food from mildew during storage; Check food regularly and remove moldy food in time; Carefully check the sensory properties of food before processing, and don't process moldy food.

(4) Measures to prevent common animal food poisoning

1. Food poisoning caused by river bream. It is forbidden to purchase, process and make all kinds of wild river crabs and river crabs that have not been processed by agricultural products processing enterprises;

2. Food poisoning caused by mackerel. Buy fresh mackerel; Store mackerel under freezing (storage) conditions to shorten the storage time; Check the sensory characteristics of mackerel before processing, and do not process deteriorated mackerel.

Precautions:

1. Vegetables should be properly preserved to prevent rot, and do not eat rotten vegetables;

2. Leftover cooked vegetables should not be stored at high temperature for a long time before eating;

Don't eat a lot of fresh pickled vegetables. When pickling vegetables, put more salt and marinate for at least 15 days before eating; However, it's best to eat pickles immediately and don't store them for too long. Choose fresh vegetables when pickling vegetables;

4. Don't eat a lot of leafy vegetables in a short time, or boil them in boiling water for 5 minutes before cooking.

5. The dosage of nitrate and nitrite in meat products should be strictly in accordance with the national hygiene standards, and it is not allowed to be added; Bitter well water is not suitable for porridge, especially for overnight storage;

6. Avoid mistaking nitrite for salt or alkaline surface.