1. Reflection on common knowledge of food hygiene in safety activities

Reflection on common knowledge of food hygiene in safety activities 1. Teaching plan for small classes: Safe passport: Eat food and talk about hygiene

1. Activity objectives:

1. Understand some common knowledge of food hygiene, and know the harm of not talking about hygiene and junk food to human body.

2. Distinguish the types of green food and junk food in the rush to answer questions.

3. I am willing to eat some nutritious green food and participate in the green food game.

2. Activity preparation:

1. Some pictures related to food hygiene.

2. There is one book for children and one red marker.

3. Activity process:

1. Children engage in conversation activities:

1) Teacher: What food do you like to eat? Why?

2) Teachers put all kinds of foods mentioned by children on the blackboard one by one or draw them quickly, and classify them.

2. Understand the importance of paying attention to food hygiene by observing children's books.

1) Look at the picture and say: What are the children doing? Think about it. Is this right? Why?

2) Look at the picture and say: What's wrong with these children? Why do they get sick?

For example, observe a child with diarrhea and say: Why does he have diarrhea? I didn't wash my fruits and vegetables or wash my hands. ) ..... Observe an obese child: Why is he so fat? (He eats too much, sweets too much, greasy food too much …) 3. Guide children to participate in the discussion: What food is better to eat? What kind of food should be eaten less, and why?

4. Ask children to record green food and junk food on paper.

Teachers ask children to talk about their own recorded results, and combine the recorded results to find out the best food and the worst food, and give them the titles of "green food" and "junk food".

5. The teacher gives the name of the food and asks the children to say garbage or green food.

1) teacher: fruits and vegetables. Children: green food; 2) Teacher: potato chips, crispy corners, fried chicken legs. Young children: junk food.

... 6. Guide children to select two green foods.

The teacher asked three children to come up and play three green foods respectively and stand in a row. Play the game "Squat a Squat": tell yourself and others squat separately, and pick them up quickly. For example, there are green objects: cucumbers, tomatoes, and vegetables. The first one is cucumbers, saying, "Cucumber squats, cucumber squats, and cucumber squats." After hearing this, the vegetable immediately picked it up and said, "Squat the vegetable, squat the vegetable, squat the tomato after the vegetable." Then, continue to say ... If it's wrong, change people and play the game.

2. What foods can't be eaten in large classes and reflection

Children are in a vigorous period of growth and development, and both physical growth and brain development need a lot of nutrients to supplement them. Let children know that good dietary hygiene habits are closely related to the absorption of nutrients, the growth and development of the body, and the prevention of diseases. So the activity "Stay away from unclean food" was launched. Cultivate children to develop good dietary hygiene habits from an early age, prevent "illness from entering the mouth" and ensure good health.

Teaching goal:

1. Learn to reject junk food and know that unclean food is harmful to human health. Can pay attention to food hygiene, do not eat unclean food.

2. Improve self-protection awareness and ability to deal with problems.

Activity preparation:

1. Self-made video of Eating Barbecue with Stomach Pain;

2. Pictures (rats and flies have bitten food, expired food, rotten food, not cleaned, fake and inferior)

3. Self-made PPT (true or false)

Key points in teaching:

Learn to refuse junk food and not eat unclean food.

Teaching emphasis:

Make children understand that unsanitary food is harmful to human health. It shows that this is an important prerequisite for children to pay attention to food hygiene. Only when they know that "eating unclean food will lead to diseases and affect their health" will they have a negative attitude towards unclean food, and they will be willing to accept adult persuasion or consciously refuse it.

Teaching difficulties:

Identify unclean food and simply dispose of food dropped on the ground. Explain that this is the key to whether children can "not eat unclean food". Because children's familiarity level and life experience are limited, it is impossible for them to learn to identify and judge the hygienic quality of food made with different raw materials and in different environments in a short time, and it is impossible to quickly grasp some methods to deal with "food falling on the ground". It takes a long process of learning and accumulation to gradually gain experience in this area.

Teaching process:

1. Watch the video and introduce the topic

1. Watch the video

T: What happened to the children in the video? How can you have a stomachache? You know what?

2. Teacher's summary: Big brother bought something from a roadside stall on his way from school, and his stomach hurt.

second, children discuss the causes and prevention of stomachache.

1. Question:

T: Why does big brother have stomachache?

T: what should we say to this big brother?

T: have you eaten these things? Why can't I eat?

2. Summary: The roadside stalls are unsanitary, and the roads are dusty. Our children will feel uncomfortable after eating them. If it is serious, they will have to stay in the hospital, so don't eat from the stalls in the future.

3. T: Then how can we prevent stomachache?

4. Summary: We must eat clean food instead of junk food, and we should also pay attention to the hygiene of small hands and wash our hands frequently.

3. Look at the pictures and judge whether they are right or wrong

1. Show PPT

T: Look at which of these pictures are right and which are wrong.

2. Summary: The food preparation process of street vendors is very unsanitary. Dust falls on them and flies fly around. We must not buy these foods to eat. Moreover, we should remind our companions and friends not to eat the food in these stalls. Pay attention to your diet and don't eat unsanitary things.

Teacher's summary:

Distribute three meals reasonably; Combination of meat and vegetables; Not picky about food, not partial eclipse; Do not overeat. Choose non-toxic and pollution-free food. Be careful not to eat unclean food and expired food, and pay attention to food hygiene. Don't eat while reading. Wait a minute.

Teaching reflection:

Nutrition research has found that maintaining human life and health requires at least 42 kinds of nutrients, including protein, fat, starch, vitamins, minerals and water. These nutrients must be achieved by ingesting different foods. Because of the different nutritional components contained in various foods, we should pay attention to scientific and reasonable collocation in our daily diet in order to achieve a balance of human demand for nutrients. Let children deeply understand that only by developing good eating habits can they grow up healthily. Let science return to life and serve life. In the future teaching process, I want to educate children more so that they can gradually understand and correct their wrong dietary views.

3. Reflection on small class teaching plan to prevent food poisoning

Original publisher: * * * Asia

Small class teaching plan 1: Safety teaching plan to prevent food poisoning Teacher-Huang Song Teaching purpose: 1. Let students know the knowledge of food hygiene and safety, know the characteristics of food poisoning, improve their awareness of self-rescue and prevent food poisoning. 2. Let students know the prevention of drowning when swimming or accidentally. 3. In school safety education, we should know the road safety signs, understand and abide by the traffic rules, and make it safe to walk and go out by car. Teaching process: 1. Introduce 1. State some students who have problems due to food hygiene. (Diarrhea, abdominal pain, vomiting, etc.) 2. Let the students talk about how to distinguish problem foods and prevent food poisoning. Second, focus on (a) the prevention of food poisoning. To prevent food poisoning, we must first pay attention to personal hygiene, so as to take a bath, wash clothes, cut nails, have a haircut and change sheets and covers frequently (once a month). Keep the classroom, dormitory and environment clean and hygienic, and form the good habit of washing hands before and after meals and not overeating. Secondly, do not eat, do not eat cold food, do not eat unclean fruits, do not eat spoiled food, do not eat meals without high temperature treatment, do not drink raw water, do not eat snacks. Then, we should pay attention to identifying the quality of food from the food label, and choosing safe food is the first pass to prevent the disease from entering the mouth. 1, know the characteristics of food poisoning. The incubation period is short: generally, gastrointestinal symptoms: diarrhea, abdominal pain, and some accompanied by vomiting and fever occur within a few minutes to several hours after eating. 2. Improve the awareness of self-rescue. If the above symptoms occur, you should doubt whether it is food poisoning, and go to the hospital in time and report to the teacher. 3, to prevent food poisoning A develop good hygiene habits, wash your hands frequently, especially before and after meals, use sterile soap, hand sanitizer B don't eat raw, cold and unclean food C don't eat spoiled leftovers D eat less, don't eat cold drinks, eat less, don't eat snacks E don't eat spicy food for a long time

4. Experience of food safety < P > Food is the material basis for human survival, so there is a saying that "people take food as their livelihood". Some raw materials can be directly used as things, and some need to be processed. From the molding of food products to the table of consumers, there are many links such as storage and transportation. Therefore, the nature and quality of food are affected by many factors. After the development of generations of food such as basic food and clothing, nutritional balance, psychological aesthetics and biological function activity, Consumers have returned to the issue of food safety, which is closely related to themselves. In fact, food safety is not only a concern of consumers, but also a big concern of food producers, operators, * * * and so on, because to a large extent, it is no exaggeration to say that food safety is closely related to national security. It is customary to mix food safety with food hygiene. There is no clear distinction between the two. Nowadays, the issue of food safety should be given a concept, but there is no clear and unified definition at present. In 1987, the World Health Organization (WHO) equated food safety with food hygiene, and defined it as "various necessary conditions and guarantees taken to ensure food safety, reliability, health and suitability for human consumption in the process of production, processing, storage, sales and production" .11989.11111111113 WHO redefines food safety and food hygiene as two different concepts: "food safety refers to a guarantee that food will not harm the health of consumers when it is prepared and/or eaten according to its original purpose;" "Food hygiene" refers to all the conditions and measures that must be taken to ensure food safety and edibility at all stages of the food chain. It can be seen that the main difference between these two concepts is that the former emphasizes the result, while the latter emphasizes the process control to achieve the result. There is also a distinction between "quantity" and "quality" in food safety. For economically underdeveloped countries and regions, the supply of food is insufficient, which cannot solve the problem of people's food and clothing. This is the essence of food safety. After solving the supply problem, due to the damage of toxic and harmful substances to human health, it may be large in scale, which will cause public problems, which is the "quality" food safety problem. Second, I learned from studying the course of food safety and market access that the market access system for food quality and safety is * * * to ensure the quality and safety of food, A supervision system that only producers with specified conditions are allowed to carry out production and business activities and only foods with specified conditions are allowed to produce and sell, It is an administrative licensing system, which includes the following three specific systems: (1) implementing the production license system for food production enterprises; (2) implementing the compulsory inspection system for the food produced by enterprises; (3) implementing the market access mark (QS mark) system for the products that implement the food production license system; why implement the food quality and safety market access system; (1) implementing the food quality and safety market access system is to improve food quality, The need to ensure the safety and health of consumers. (2) The implementation of food quality and safety market access system is the basic condition to ensure food production and processing enterprises and the need to strengthen the legal management of food production. (3) The implementation of food quality and safety market access system is to adapt to the reform and opening up. What is the scope of application of the food quality and safety market access system to create a good economic operating environment? Applicable areas: People's Republic of China and China. Applicable subjects: all citizens engaged in food production and processing and whose products are sold in China. Legal persons or other organizations. Applicable products: foods listed in the Catalogue of Key Products for Food Quality and Safety Supervision and Management published by AQSIQ and produced and sold in China. The import and export of foods shall be handled in accordance with the relevant regulations of the State on the supervision and management of import and export commodities. The first batch of foods with market access system for food quality and safety are wheat flour, rice, edible vegetable oil, soy sauce and vinegar. Since the third quarter of 2113, AQSIQ has started to introduce regulations on meat products, Dairy products, beverages, condiments, frozen drinks, instant noodles, biscuits, canned food, quick-frozen rice food, puffed food and other 11 kinds of foods have implemented the market access system. Therefore, at present, all the above-mentioned 15 kinds of foods should implement the food quality and safety market access system. Starting from the fourth quarter of 2114, the AQSIQ will also implement the market access system for 13 kinds of foods such as tea and cakes. The AQSIQ stipulates that since 2114, The illegal acts of producing and selling five kinds of food, such as wheat flour, rice, edible vegetable oil, soy sauce and vinegar, without obtaining a food production license are investigated and dealt with according to law nationwide. The distribution enterprises that sell unlicensed products are ordered to stop selling, the unlicensed products are removed from the counter, and the sellers are required to purchase goods from the licensed enterprises (the catalogue can be found on the Internet at:), but the qualified products produced before February 31, 2113, Whether the food quality market access mark (QS mark) is affixed or not, it is allowed to be sold within the warranty period. For unlicensed product manufacturers, they shall be ordered to stop production and sales and obtain food production licenses within a time limit, otherwise they shall not resume production and sales. Since April 1, 2114, the distribution enterprises that sell unlicensed products shall be ordered to stop sales according to law, and shall be punished by fines and confiscation of illegal income. If the food quality does not meet the mandatory standards, it shall be confiscated according to law. The number of the Food Production License shall be printed (affixed) on the packaging of the smallest selling unit of food. When the largest surface area of the packaging of the smallest selling unit of food is less than 11 square centimeters, the number of the Food Production License may not be printed (affixed). However, the serial number of Food Production License must be printed (affixed) on its large package. The food market access sign consists of the prefix "QS" and the Chinese word "Quality Safety" in English. The main color of the sign is blue, the letters "Q" and "Quality Safety" are blue, and the letter "S" is white. Enterprises are using food.