Food hygiene is the comprehensive measures taken to prevent food contamination and harmful factors from jeopardizing human health. The World Health Organization defines food hygiene as all the measures taken to ensure the safety, usefulness and integrity of food at all stages of its cultivation, production, manufacture and up to the time of ingestion. Food hygiene is an integral part of public **** health and one of the elements of food science. The health disorders of the human body caused by insufficient or excessive nutrients in food and by the relationship between digestion and absorption belong to the problem of food nutrition and, in general, do not fall within the scope of food hygiene research.

The subdiscipline of preventive medicine. Its task is to study the existence of food, threat to human health, the types of harmful factors, sources, nature, role, content levels and control measures to improve food safety, prevention of food-borne diseases, to protect food hygiene

Eaters health. Harmful factors that may exist in food are divided into four categories according to their sources: ① food contaminants. In the production, processing, storage, transportation, sales and other processes mixed into the food substances. Generally also includes biological harmful factors (such as bacteria, viruses, etc.) and radionuclides. ② Food additives. ③ Naturally occurring harmful substances in food, such as protease inhibitors present in soybeans. ④ Harmful substances produced during food processing and preservation, such as methanol, hetero-alcohol oil and other harmful ingredients produced during the brewing process. Harmful factors can be categorized into 3 types according to their nature: biological factors, chemical factors and radioactive factors. Harmful factors that may be present in food vary in nature and function, and the methods of monitoring and research on the level of content in food and the permitted limits are also different. The control measures for possible harmful factors in food are mainly to carry out food hygiene work in the whole society in accordance with ethical norms, legal norms and technical norms: the government establishes institutions to carry out food hygiene supervision and inspection in accordance with the law; formulates food hygiene standards and management methods, etc.; propagates hygiene knowledge among the public and food production and management personnel, consciously observes hygiene regulations and standards, and resists unhygienic behaviors. Supplementary: "food" is the energy of human survival and the material basis for development, so the quality of food is very important, according to China's "Food Sanitation Law," the provisions of Article 6: "Food should be non-toxic, harmless, in line with the nutritional requirements that should be there, with the corresponding Food hygiene

Corresponding color, aroma, taste and other sensory properties." "Non-toxic, harmless" means that normal people in the case of food intake of edible state of food, will not cause pathogenicity, harm to the human body, food is safe. At the same time, the food is nutritious and the food is capable of promoting health. The word "hygiene" is derived from the Latin word "sanitas", meaning "health". For the food industry, the term hygiene means the creation and maintenance of a hygienic and healthy production environment. Hygiene is an applied science that, in order to provide wholesome food, food must be processed in a clean environment by healthy food workers, preventing foodborne illnesses caused by microbial contamination of food and minimizing the growth of microorganisms that cause spoilage of food. Effective sanitation is the process that achieves these goals. It includes the principles of how to maintain, restore or improve hygienic practices and sanitary environments. Thus "food hygiene" is an applied hygiene science that relates to the processing, preparation and handling of food.

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Includes: the ins and outs of the sources of food contamination, the nature of the classification of harmful substances; in order to prevent contamination, to ensure the hygienic quality of food, food production, consumption of the whole process of the corresponding measures to be taken. Food Hygiene

Sources of Food Pollution and Harmful Substances Except for a very few food ingredients that contain some kind of natural toxin, natural food should be non-toxic and harmless. However, food in the cultivation, harvesting, preparation, processing, packaging, storage, transportation, sales until cooking in a series of processes, by the environment and human factors, there is always the possibility of being harmful biological, chemical substances or other dirt contamination. Food contaminants according to the human body poisoning reaction of acute and slow divided into two categories of food poisoning and chronic toxic substances, but the two can not be divided into two, chronic toxic substances if the intake of a large number and concentration, but also can show acute poisoning reaction. Source of Food Poisoning: Food poisoning is a non-directly contagious disease that occurs suddenly when a healthy person ingests a normal amount of food that has been contaminated by toxic microorganisms or toxic substances. The onset of the disease is violent and concentrated, and untimely rescue can easily cause casualties. Preventing food poisoning is a key task of food hygiene. The sources of food poisoning can be divided into 4 categories. Food poisoning bacteria: Food poisoning caused by bacteria is the most common. When food is contaminated by toxic bacteria, they multiply in large quantities and cause poisoning if they are not heated and sterilized before eating. Common bacteria include Salmonella, Proteus mirabilis, Vibrio parahaemolyticus, pathogenic coliforms, toxin-producing staphylococci, Clostridium botulinum, Bacillus cereus, and Bacillus vesiculosus. Bacterial food poisoning occurs more often in summer and fall, with animal food occurring more, plant-based foods such as leftovers, cold cakes, soy products, pasta fermented foods also occur. Food poisoning mold: mold-induced food poisoning has erythromycetes wheat flour food poisoning and moldy sugarcane poisoning, the former caused by the growth of Fusarium graminearum toxins, the latter caused by sugarcane Fusarium sporotrichum, Fusarium cepacia toxins. In addition, sweet potato black spot disease can also cause poisoning. Mycotoxins can cause acute poisoning. Food hygiene

Food poisoning chemical substances: food in the production, processing, packaging, transportation and other processes by toxic metals, non-metals and their compounds, pesticides and other toxic chemicals contamination, can cause poisoning. Pollution pathways such as non-compliance with the health system, food loaded into the had loaded with toxic chemicals without cleaning and disinfection of containers or means of transport, processing the use of chemically unstable materials made of tools, utensils, equipment, pipelines and containers, especially with the acidic food for long-term contact, the toxic metal will be a large number of dissolved into the food. The more common are zinc poisoning, arsenic poisoning, nitrite poisoning, etc.. Natural toxins in food: Some animal and plant raw materials themselves contain toxins, such as puffer fish, toxic shellfish, unfresh fish containing histamine, certain poisonous mushrooms, certain kernels and cassava containing cyanogenic glycosides, which may cause poisoning after consumption. Chronic poisonous substances do not cause acute toxic reactions under normal circumstances, but cause certain diseases or cumulative chronic poisoning phenomena. If a source of pollution exists for a long time, it may also cause serious diseases. Epidemiology suggests that some chronic diseases and even cancers are related to the long-term intake of food contaminated with certain toxic substances. There are 10 categories of substances that produce chronic poisoning. Human and animal **** infectious disease sources: some livestock diseases can be transmitted to humans, called human and animal **** infectious diseases. Such as anthrax, nosocomial gangrene, foot-and-mouth disease, swine vesicular disease, swine fever, swine dengue and swine hemorrhagic septicemia, tuberculosis, brucellosis and other infectious diseases, occurring in swine, cattle, sheep, horses, mules, or donkeys, people eat food contaminated by these pathogens, may cause disease. Human and animal **** source of parasitic diseases: some livestock parasitic diseases, such as cysticercosis (tapeworm disease), trichinellosis, swine toxoplasmosis, etc., can also be transmitted to humans. People may also get sick when they eat food with these pathogens. Mold and mycotoxins: dry incomplete food is easily contaminated by mold and mildew, causing food deterioration Food hygiene

Quality. Some mold metabolites contain highly toxic toxins (called mycotoxins). Epidemiology suggests that aflatoxins produced by Aspergillus flavus and Aspergillus parasiticus, among others, have been linked to liver cancer. Aflatoxins are found mainly in peanuts and grains, but have not been seen in grains when the moisture activity is less than 0.83 or the moisture content is less than 8% to 12%. The toxicity of ochratoxin and rod mycotoxin has also been of concern. More than 200 mycotoxins have been studied to varying degrees. General Bacteria: In addition to pathogenic bacteria, a large number of non-pathogenic general bacteria contaminate food. The degree of contamination of food by general bacteria is an important indicator for evaluating the quality of food hygiene. There is no or very little bacteria inside the organization of natural food raw materials. Bacteria in food mainly come from external contamination in various links of production, storage, transportation and marketing, as well as the breeding and propagation in food. The total number of bacteria contained in a unit weight or volume of food is called the total number of bacteria, and with a quantitative amount of food in the prescribed conditions for plate culture, so that adapt to these conditions of each living bacterial cells must be and can only produce a colony visible to the naked eye, and the result is called the total number of colonies of the food, which is now commonly used as a variety of food hygiene standards. Bacterial contamination is the main cause of food spoilage. Important measures to prevent food spoilage are to reduce contact with bacterial sources, to control the conditions under which bacteria multiply, and to sterilize food to varying degrees. Toxic metals: Some metals have not been proven to have physiological functions, under normal circumstances, the human body only needs a very small amount or can only tolerate a very small amount, the dose is slightly higher to show the toxic effects of these metals are called toxic metals. Toxic metals from the soil, water, air, agricultural chemicals, industrial waste, processing machinery and equipment, piping, containers, additives, etc., including mercury, cadmium, lead, arsenic toxicity. Pesticide pollution: a variety of pesticides in direct contact with agricultural products or through the soil, water, air and transfer to agricultural products, will cause food contamination. Most pesticides have different degrees of toxicity to the human body, countries have formulated regulations, standards, restrictions on pesticide varieties, application range, application methods and allow the amount of residue in the soil. Food processing should be necessary cleaning and treatment of raw materials to reduce pesticide residues. Packaging material pollution: packaging food used in plastics, paints, rubber, metal, ceramics and other materials, if the quality is poor or improper use, which contains a variety of chemical additives, polymers, monomers, glaze in the lead salts in the drug, coal tar components of the polycyclic aromatic hydrocarbons or metal salts, and other toxic substances may be dissolved, so as to contaminate the food. Food additives: most food additives are not natural components of food, with improper use can also Food hygiene

Can cause various forms of toxicity performance. All countries have corresponding regulations and standards that stipulate the types of food additives, limits, scope of use, etc. as well as the quality standards of the additives themselves. Pollution in the production process: food in the production process, due to certain traditional production process requirements, produce some toxic substances. For example, many food ingredients contain nitrates, nitrites and secondary amine compounds, which under the action of a variety of microorganisms can contribute to the formation of nitrosamine compounds related to certain cancers in humans. Cured fish, meat, adding nitrite as a food coloring agent and bacteriostatic agent, accelerating the synthesis of nitrosamines. Another example is the traditional method of burning wood chips to smoke and grill food, which also produces polycyclic aromatic hydrocarbons such as benzo(a)pyrene with carcinogenic activity. Recent food technologists have developed some new technical methods to avoid the production of such harmful substances. Dirt, malignant impurities: food production, storage and transportation process, due to mismanagement and other reasons, may be mixed with insects, insect limbs, rat hair, rat feces and urine, gravel, dust and other kinds of dirt and nails, fine needles, metal shavings, broken glass, wood shavings, paint and other malignant impurities, which seriously impede the safety and hygiene of food.

Edit paragraph guarantee measures

Plant and facility design of health requirements

The factory should be located in a location free from pollution. Factory roads should be paved with hard surfaces and have adequate food hygiene

Adequate drainage systems. Factory structure, design arrangements, workshop walls and floor materials should meet the hygiene requirements, doors and windows have insect and fly prevention facilities. The production process is easy to cross-contamination of the process to be separated. The overhead components of the workshop should be easy to be cleaned. The living area, slaughter room and animal feeding area should be separated from the production workshop. The factory must have changing rooms, rest rooms, flushing toilets and shower rooms appropriate to the number of workers in the workshop. There should be shoe and boot wheel disinfection facilities and sufficient and convenient hand-washing facilities at the entrance of the food processing workshop. Workshops should have facilities for cleaning and sanitizing tools, utensils and containers and adequate lighting and ventilation. There should be applicable waste disposal facilities. -Factory hygiene The factory, facilities, equipment and containers should be kept in good condition, placed in an orderly manner and cleaned frequently as needed. There are physical, mechanical and chemical methods for cleaning, which should be based on water scrubbing and, if necessary, disinfection to kill pathogenic microorganisms and heat-resistant spores. Insect and rodent prevention The plant area and the surrounding area should be de-pested to prevent pests from breeding or intruding. Food factories should give more consideration to preventing the invasion of insects and birds from the building facilities, and try to use mechanical and physical methods to kill or drive away the rats and birds. The use of pesticides must strictly follow the regulations of the health department. -Hygiene education and health requirements of operators The factory should carry out food hygiene education for operators, so that they fully understand the necessity and importance of preventing food contamination, consciously implement all hygiene systems and maintain strict personal hygiene. Food contact personnel are required to undergo a health examination, where dysentery, typhoid fever, viral hepatitis and other infectious diseases of the digestive tract (including carriers of the pathogen), active tuberculosis, suppurative or exudative skin diseases and other infectious diseases, or other food hygiene impediments to the disease, shall not be directly involved in the production of food industry.

Hygienic Requirements for Food Raw Materials

Purchased food raw materials must comply with the relevant health standards or regulations. Meat, poultry raw materials should be used from non-infected areas of healthy livestock and poultry, slaughtered by veterinary inspection before use. Aquatic raw materials should be used freshness. Fruit and vegetable raw materials should be used fresh, moderately ripe, pest-free, non-rotting fresh fruits and vegetables. Dried raw materials should be dry, no mold, no insects. Food additives must meet the relevant quality standards. The materials and structures of the containers and transportation means holding the raw materials should be strong, non-toxic and easy to clean. Transportation Food hygiene

Frozen meat, poultry, aquatic and other raw materials should be used refrigerated or insulated trucks (boats), freshness of the water quality of ice should be consistent with the drinking water health standards. Raw materials warehouse must be well ventilated, dry and clean. Frozen meat, poultry, aquatic raw materials should be stored in line with the raw material preservation temperature of the refrigerator. Storage in the warehouse classified piles, each other affect the odor of the original industry production process health requirements There are mainly the following aspects. Raw materials: after selection and inspection, in line with the relevant health standards or regulations of the raw and auxiliary materials before entering the production line. Prevent cross-contamination: to prevent food and materials from the previous process of direct or indirect contact and contamination. Personnel who have been in contact with raw materials or semi-finished products that may contaminate the finished product must change out of stained work clothes if they want to touch the finished product. Equipment and utensils that have come into contact with raw materials or semi-finished products must be cleaned and sanitized if they are to come into contact with finished products. Water: The water used to treat food must be potable water that meets the standards. Non-potable water can be used for steam production, refrigeration, fire-fighting and other non-food contact areas only after approval by the competent authority; it can also be used for certain food processing parts that do not constitute a health hazard after special approval. The use of recycled water must be approved by the competent authority and strictly treated under constant supervision to ensure that it does not jeopardize health. Untreated recycled water may only be used where it does not cause contamination of foodstuffs. Industrial production: Food industrial production should be carried out under the supervision and management of professional and technical personnel. Each process in the production process should be carried out immediately before and after. The process conditions should minimize the number of bacteria originally contained in the raw materials and prevent further contamination by microorganisms or other substances. Sterilization of canned food should meet the requirements of commercial sterility. Too late to process the raw materials should be properly stored, according to the nature of the cooling, refrigeration or pasteurization.

Packaging hygiene requirements

Packaging materials should be suitable for the nature of the packaged food, suitable for the expected storage conditions, which may be transferred to the food in the amount of undesirable substances shall not exceed the legal limit. Food containers should not be moved to other uses, so as not to contaminate the finished food products. Packaging containers should be inspected prior to use to ensure that they are in good condition for use and should be cleaned and/or sterilized as needed prior to use. Only containers that are about to be used are allowed to be stored on the premises of the filling process. Filling of packages must be carried out under uncontaminated conditions. The filling volume of each container should be constant and the various containers should be closed as required.

Edit paragraph legislative supervision

In order to ensure food hygiene, many countries have carried out the necessary legislation and set up a full-time agency responsible for the implementation. For example, the United States as early as 1906 promulgated the "Pure Food Act," explicitly by the Department of Agriculture's Bureau of Chemical Management, to 1931 by the Food and Drug Administration, still under the jurisdiction of the Department of Agriculture. 1938 promulgated the "Food, Drugs, and Cosmetics Act," and later constantly supplemented by the revision of the food hygiene regulations internationally recognized as more complete. The Food and Drug Administration was transferred to the Ministry of Health, Education and Public **** Welfare in 1953, and has developed into a more advanced scientific and technological food hygiene supervision and management organization. In China, the Ministry of Health and the ministries in charge of food production lead the nation's food hygiene work. From March 17, 1953, to April 1985, at least 156 food-related decrees, circulars, measures, regulations, systems and letters*** were issued; by the end of 1986, 287 national standards on food hygiene had been formulated. The Chinese People's Food Hygiene Law, which has been in force since October 30, 1995, was enacted "to ensure food hygiene, to prevent food contamination and harmful factors from harming the human body, to safeguard people's health, and to enhance the physical fitness of the people of all races." This Food Hygiene Law applies to all food, food additives, food containers, packaging materials, and food tools and equipment; it also applies to food production and operation sites, facilities and related environments. From the central to local health administrative systems, full-time food hygiene supervision and inspection organizations have been gradually set up to supervise and enforce food hygiene work in the areas under their jurisdiction. The health administrative departments of local people's governments at the county level and above exercise food hygiene supervision duties within their jurisdictions. Railway, transportation administrative departments set up food hygiene supervision institutions, exercise the State Council administrative department of health in conjunction with the relevant departments of the State Council to provide food hygiene supervision duties. Food hygiene supervision duties are: (a) food hygiene monitoring, inspection and technical guidance; (b) to assist in the training of food production and management personnel, supervision of food production and management personnel health checks; (c) publicize food hygiene, nutritional knowledge, food hygiene evaluation, food hygiene announced; (d) new food production and management enterprises, expansion, alteration of the site and design of the project to carry out health checks (D) of new food production and management enterprises, expansion, alteration project site selection and design of health review, and participate in the acceptance of the project; (E) food poisoning and food contamination accidents investigated and control measures; (F) violation of this Act to conduct inspections and supervision; (G) violation of this Act to track down the responsibility for administrative penalties in accordance with the law; (H) is responsible for other food hygiene supervision matters. The health administrative departments of the people's governments at or above the county level set up food hygiene supervisors. Food hygiene supervisors are qualified professionals, issued with certificates by the health administrative department at the same level. Food hygiene supervisors for railroads and transportation are issued certificates by their higher authorities. Food hygiene supervisors carry out the tasks assigned by the health administrative department. Food hygiene supervisors must enforce the law impartially and faithfully, and may not use their authority for personal gain. Food hygiene supervisors in the implementation of the task, can be to the food production and operation of the situation, to obtain the necessary information, into the production and operation of the premises for inspection, in accordance with the provisions of the gratuitous sampling. The production and operation shall not refuse or conceal. Food hygiene supervisors on the production and operation of technical information provided by the obligation of confidentiality. The State Council and the people's governments of provinces, autonomous regions and municipalities directly under the Central People's Government of the health administrative department, according to the need to determine the conditions of the unit as a food hygiene inspection unit, to carry out food hygiene inspection and issue inspection reports. The health administrative department of the local people's government at or above the county level has caused food poisoning accidents or evidence that may lead to food poisoning accidents, the food production and operation of the following temporary control measures can be taken: (a) sealing of food poisoning or food and its raw materials may lead to food poisoning; (b) sealing of contaminated food tools and utensils, and ordered to be cleaned and disinfected. After inspection, the food that is contaminated shall be destroyed; the food that is not contaminated shall be unsealed. Occurrence of food poisoning units and receive patients for treatment units, in addition to take rescue measures, should be in accordance with the relevant provisions of the state, and promptly report to the local health administrative departments. Local people's governments at or above the county level, the health administrative department receives the report, should be promptly investigated and dealt with, and take control measures.

Edit this section of the management method

Maintaining food hygiene points

(1) Food should be thoroughly cleaned, seasoning, storage places and utensil containers should be kept clean. (2) Food should be processed as soon as possible and then cooked for consumption. Food that is done well should also be eaten as soon as possible. When heating and refrigerating, it should be noted that bacteria can be killed only when it is over 60℃, below 10℃ can slow down the growth of bacteria, and below -18℃ bacteria can not reproduce at all. (3) Use fresh ingredients as much as possible, because unfresh ingredients contain more bacteria, and there may be bacterial residue after seasoning, and bacteria can multiply easily. Fish and meat products, fried egg salad, sausages, etc. are more likely to be the cause of poisoning, so it is best not to use them in summer. If you have to use them, pay special attention to the selection, low-temperature storage and preparation. ②Salt, sugar, vinegar, etc. have the effect of hindering the propagation of bacteria, so you may want to use them more often. Be sure to heat them thoroughly to kill harmful bacteria. (iii) Vegetables and rice should be cooled to room temperature or lower before putting them into the lunch box. When warm food is put into the lunch box, it will accelerate the reproduction of bacteria. (4) Care should be taken to keep the food free from external bacterial contamination and reproduction, and keep it in a refrigerator below 10℃. Bacterial multiplication and spoilage can also be prevented if there is good ventilation; therefore, boxed lunches should not be loaded too early. Stacking hot boxed lunches, or placing them in direct sunlight, or putting them in a warm place will have adverse effects and should be avoided as far as possible. (5) Food can also cause poisoning if it is contaminated by rat droppings, flies, cockroaches, etc. Therefore, food should be kept in cupboards and covered containers to avoid contamination; packaging containers are susceptible to contamination by dust, insects, rats, etc. in storage, so care must be taken to preserve them. It is better to disinfect the water containing more than 50ppm of effective chlorine in advance before using it. In addition, the outer packaging should not be too thick, so as not to cause bacteria to multiply due to poor heat dissipation. (6) Staff should be in good health, neat clothing, clean fingers and hair, and have good hygiene habits. No matter when, they should not use their fingers to touch the food directly, and it is more desirable to use clips and chopsticks to pick up and put down the food. (7) From the production to the supply of boxed lunch, the shorter the time, the better, the lower the temperature, the better, when possible, it is best to thoroughly warmed before eating, but also help to prevent food poisoning. In the summer heat, it is best not to take the boxed lunch to hiking trips or picnics, because in temperatures above 30 ℃, within a few hours, staphylococcus will produce enough to cause poisoning enterotoxin. (8) Catering industry is a large number of prepared dishes to provide consumers with the industry, so the operation should be hygiene as the first priority, such as the slightest carelessness to make the food unclean, does not meet the hygiene standards, will detract from the nutritional value, the impact is not only penalized, the more serious is the loss of the reputation of safe and reliable. Therefore, the operation of the catering industry should be the most important sanitary conditions.

The hygiene requirements of various types of food

(1)Fresh meat good fresh meat should have a glossy, uniform red color, white fat, slightly dry or slightly moist appearance, non-sticky to the touch, elasticity, finger-pressing depression immediately recovered, no odor, cooking broth is transparent, clarified, fat globules on the surface of the broth, with flavor. (2) Internal organs The intestine is milky white, slightly soft, slightly tough, no pus spots, bleeding spots, no odor. The stomach is milky white, the mucous membrane is complete and firm, and there is no odor. Kidneys were lavender, shiny, elastic, without vesicles or malformations, and had a normal odor. The heart was light red, with a white fatty part, firm and elastic, without odor. The lungs were pink, elastic, without lung filaments at the edges, and without odor. Liver is brownish red, smooth envelope, elastic, firm texture. (3) meat products ham color bright, dark red meat, fat transparent white, dry and firm flesh, fragrant. Salted meat is red, fat color white, dense meat, no odor. Cooked sausage has intact casing, the casing is closely adhered to the infused meat without mucus, the meat is red, the fat is transparent like jade, and there is no putrid and rancid odor. Sauce marinated meat has no odor, the center of the meat has been cooked through, and the appearance is not contaminated with foreign matter. Meat floss is golden or light-colored flocculent, pure and loose fiber, no odor. (4) Fresh fish: glossy surface, with clean and transparent mucus, intact scales, not easy to fall off, no odor, eyeballs protruding full, transparent cornea; gill color bright red without mucus; solid abdomen without flatulence, elasticity, white depression of the anus hole; meat is solid, elastic, and the bones and flesh are not separated. (5) Frozen fish Fish is hard after freezing, bright color, clean surface without pollution. Fish meat section is fresh and not corrupted, similar to fresh fish. (6) River crabs: flexible, able to crawl, and no viscous discoloration and odor after dissection. (7) Pike crab: back shell is greenish-brown, texture is clear and glossy, the inner wall of crab feet is white, gill filaments are white or slightly brown, crab yolk is solidified and immobile, the footsteps are closely connected with the body, and there is no slackness and sagging of the footsteps when the crab body is lifted. (8) birds Healthy chicken crown color bright red, straight, soft meat beard, eyes round and big, mouth closed and dry, crop without smell, water and food, two wings close to the chest wall, feathers close to the glossy, anus near the fluff clean and clean, anus wet pink, pectoral muscles full of elasticity, legs and feet strong and powerful, freedom of action. The quality of poultry meat after slaughter is the same as other fresh meat. Dead bird skin surface dark red with greenish-purple dead spots, fat dark red, blood vessels have purple blood storage, poultry meat cut surface is not dry, color dark red inelastic, a small amount of blood droplets out. Frozen poultry before thawing, female birds and poultry skin color milky yellow, male birds, young birds, thin birds skin color reddish. After thawing, the cut surface is dry and the muscle is slightly red. (9) Eggs Good fresh eggshell with white frost, clean and intact, light transparent, small air chamber, yolk slightly shadowed, no spots. Ice eggs melted, liquid yellow uniform, no odor and impurities. The appearance of salted eggs eggshell intact, no mold spots, shaking with a mild sense of water sloshing, illumination of transparent protein, red and clear, yolk shrinkage, close to the shell, open the protein thin transparent colorless, yolk concentrated red, cooked yolk oil and sandy feeling, with fragrance. The outer layer of the egg is complete, no moldy smell, no turbulent sound when shaking, tortoiseshell color when illuminated, solidified and immobile, and the egg white is solidified and elastic when opened. The longitudinal section of yolk is light brown, light yellow, slightly thin and soft in the center, aromatic and without spicy flavor. Powdered egg yolks are powdery or very loosely lumpy, uniformly yellow, free from odor and impurities. Egg white flakes are wafer-like or crumbly, light yellow, no odor and impurities. (10) Grain and beans Grain particles complete, tough texture, no mold and insects and impurities, white color, moisture content of 15% or less. Beans are full of particles, free of moths, hanging threads and mold. Tofu without soybean thresh and gypsum feet, fine texture, after cutting with a knife, the cut surface is clean, the whole plate of tofu off the set of circles, uncovering the cloth does not collapse. Oil tofu is soft, not wet heart, yellow-orange color with light. Tofu dry, hand wipe surface is not hairy, squeeze the incision does not come out of the water. Tofu clothes are not broken and can be uncovered, glossy, soft and without mold. Vegetarian sausage is not watery, the surface is bright and tough. Vegetarian chicken incision bright cracks, no broken skin and heavy alkali flavor. (11) Vegetables should be tender without yellow leaves, no cuts and rotten spots. (12) Fruits High-quality fruits with bright skin color, inner texture fresh and crisp, with a clear flavor. Melons and fruits rotting part more than l/3 of the fruit body can not be eaten, l/3 of the following should be cleaned and sterilized, now peeling, now digging, now selling. Fruit, radish, cucumber often eaten raw, before eating to use water to fully wash to remove parasitic eggs and contamination of fungi and pesticide residues on the skin. Then soak in boiling water for 30 seconds, or 5% lactic acid solution or other disinfectant solution can be used to soak and disinfect before eating. (13) pastry pastry production process must meet the requirements of food hygiene, storage to prevent pastry insects, mold and fatty acid failure. Storage should be clean and sanitary, dry, ventilated, and with rodent-proof, fly-proof equipment. High-quality bread texture fluffy, the top surface was uniform golden or dark yellow, not burnt, not raw, full shape, elasticity, chewing without sticky teeth. Cookies shiny color, clear pattern, crunchy and crisp with flavor. (14) canned food production of raw materials, production processes must comply with food hygiene requirements. High-quality canned shell clean, no rust spots, no damage to the cracks and gas leakage and expansion phenomenon, welding at the joints complete and uniform. Vacuum inside the can must meet the standard, with a metal bar lightly hit the lid, pronounced crisp and solid. The inner wall of the can should not be corroded, blackened or peeled paint layer after opening. Deep-fried foods need to be deep-fried, crispy shall not have burnt and rancid taste, canned fruit pulp shall not be overcooked, the block shape is intact, the pulp shall not be too hard, the color and lustre is natural, not allowed to be artificially colored. Soup is transparent and clear, free of impurities, sugar water is generally 30%, no odor. Canned jam should be consistent with the original fruit color, jam viscosity is high, not easy to pour out when pouring cans, not separated from the sugar juice when standing, can be appropriate to add tartaric acid or citric acid, no odor or flavor flavor. The place where canned goods are kept should be ventilated, cool and dry, generally the relative humidity should be about 70% to 75%, and the temperature should be below 20℃, with l℃ to 4℃ as the best. Canned goods preservation period is usually tin cans 2 years, glass cans for 1 year. (15) Cold foods Cold foods contain more sucrose, eggs, milk and starch, suitable for bacterial reproduction, such as production, sales link is contaminated by bacteria easily cause intestinal infectious diseases. The raw materials used in the production of cold drinks should be fresh, the water source should be good, and the use of flavorings, colorings and saccharin should be controlled. The production place should be thoroughly cleaned and sterilized with steam or 0.1% to 0.2% bleach solution, and the material should be cooled quickly after boiling. Wrapping paper should be clean and non-toxic, and the wax used for wrapping paper should be food-grade paraffin wax. Cold beverages shall be stored in cold storage or refrigerator to prevent melting and contamination, so as to ensure the hygienic quality of cold beverage foods. Cold drink food should have the color and taste of the cold drink, without strange odor, taste and foreign matter. Soft drinks should be clear and transparent, without turbidity or sediment, and the bottle cap should be tightly closed without leakage. (16) liquor general health indicators for white wine is pure, transparent, wine aroma, taste mellow, no strong irritation, no odor. Yellow wine is yellow in color, clarified and unmixed, without sediment, with a crisp and rich aroma, mellow and slightly sweet taste, without sourness and astringency. Wine should be clear, with natural color, red purple or light yellow, no precipitation, with grape aroma, strong ester aroma, no peculiar smell, taste with juice flavor, poor quality with sour and astringent taste. Beer should be transparent and clear, no turbidity or precipitation, golden yellow color, with normal hop aroma, into the cup when there is a dense white and delicate foam, to maintain a certain period of time does not disappear (not much foaming indicates poor fermentation, storage time is too long), the taste is crisp and slightly bitter, no burnt smell and sour taste. White wine is stored at below 25℃, yellow wine, fruit wine and wine at about 20℃, cooked beer at 4℃～20℃, draft beer at 0℃～10℃, and attention should be paid to cooling in summer. General fruit wine storage period of 6 months, cooked beer for 3 months, bottled fresh beer 0 ℃ ~ 5 ℃ for 7 to 10 days, barrel beer for 5 days. But airtight bottles, altar bottled yellow wine, white wine, not subject to time constraints, the longer the time, the stronger the flavor, the better the quality.