1. Common sense of food safety

1. When buying food, pay attention to whether the food packaging has the manufacturer, the production date, whether the shelf life has expired, whether the raw materials and nutrients of the food are marked, and whether there is QS logo. You can't buy the three-no products.

2. Open the food package and check whether the food has its proper sensory properties. You can't eat foods that are spoiled, rancid, moldy, insect-borne, filthy, mixed with foreign bodies or have other abnormal sensory properties. If protein foods are sticky, fatty foods have a howling smell, carbohydrates have a fermented smell, or drinks have abnormal sediments, you can't eat them.

3. Don't buy lunch boxes or food from unlicensed vendors to reduce the hidden danger of food poisoning.

4. Pay attention to personal hygiene, wash your hands before and after meals, wash and disinfect your own tableware, do not put food in unclean containers, and do not litter to prevent mosquitoes and flies from breeding.

5. Eat less fried and fried foods

2. What are food adulteration, adulteration and forgery?

(1) "Adulteration" refers to the addition of cheap or non-nutritive items to food, or the removal of nutritious substances or the substitution of inferior substances from food, thus reducing the quality, such as adding invert sugar to honey, adding pigment to chocolate biscuits, and removing fat from whole milk powder.

(2) "doping" means adding some sundries to food, such as adding sodium silicate or borax to yuba; Red brick and wood are added to the Chili powder.

(3) "Forgery" means that the packaging label or product description is inconsistent with the contents.

adulterated, adulterated or forged food should generally be handled by the administrative department for industry and commerce. Those that affect nutrition and hygiene shall be dealt with by the health administrative department according to law.

3. What kinds of foods are prohibited from production and operation?

The foods prohibited from production and operation include the following categories:

(1) those that are spoiled, rancid, moldy, worm-borne, unclean, mixed with foreign substances or have other abnormal sensory properties, which may be harmful to human health;

(2) containing or contaminated with toxic or harmful substances, which may be harmful to human health;

(3) It contains pathogenic parasites and microorganisms, or the content of microbial toxins exceeds the national standard;

(4) Meat and its products that have not passed hygiene inspection or inspection;

(5) Birds, livestock, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes;

(6) The container packaging is dirty, seriously damaged or the means of transport is dirty, causing pollution;

(7) adulteration, adulteration, forgery, and influence on nutrition and hygiene;

(8) processing with non-food raw materials, adding non-food chemicals or treating non-food as food;

(9) beyond the quality guarantee period;

(11) For special needs such as disease prevention, the administrative department of health of the State Council or the people's governments of provinces, autonomous regions and municipalities directly under the Central Government specifically prohibit the sale;

(11) contains additives that have not been approved by the administrative department of health of the State Council, or the pesticide residue exceeds the allowable amount stipulated by the state;

(12) Other items that do not meet the food hygiene standards and hygiene requirements.

fourth, how to distinguish fake and inferior food?

fake and inferior food is like a rat crossing the street, and everyone shouts and beats it. But it is difficult for people to recognize it when they shop everyday. The "Seven-character Law" on the Prevention of Fake and Inferior Foods guides consumers to strengthen food safety self-prevention in an easy-to-understand and easy-to-remember way, so as to make fake and inferior foods withdraw from the market due to lack of market. Guard against the "seven-character method": that is, guard against "bright, white, anti-,long, scattered, low and small".

one is to prevent "glamour". Beware of foods with excessively bright colors. For example, the strawberries currently on the market are as big, red and bright as wax fruit, the pickles are bright yellow and attractive, and the bottled bracken is bright green and does not fade. Be careful. Is there a problem in adding pigments?

the second prevention is "white". All foods are abnormal and unnatural white, and nine times out of ten, there will be hazards of chemicals such as bleach, whitening agent and flour treatment agent.

three defenses are "long". Try to eat less food with a long shelf life. Packaged cooked meat and poultry products stored at 3℃ are pasteurized, and the shelf life is usually 7-31 days.

four defenses against "reverse". It is food that prevents unnatural growth. If you eat too much, it may have an impact on your body.

five precautions against "small". Beware of the products of small workshop-style processing enterprises, which have the lowest average qualified rate of food sampling, and shocking food safety incidents often appear in these enterprises.

six precautions against "low". "Low" refers to the food whose price is obviously lower than the general price level, and most of the food with too low price is "tricky".

seven precautions against "scattering". Bulk is bulk food, and some bulk bean products, cooked food and pickles sold in markets may come from underground processing plants.

5. What problems should be paid attention to in food storage?

a warehousing system should be established, so as to be FIFO; All kinds of food are stored in categories with obvious signs to prevent cross-contamination; Stay away from the wall and the ground, and achieve "four defenses": mildew prevention or corrosion prevention, rat prevention, insect prevention and fly prevention.

VI. How to clean pesticide residues on fruits and vegetables?

(1) washing and soaking method (after washing with clear water): organophosphorus pesticides are the main pesticides contaminated by vegetables, which are insoluble in water. This method can only remove some contaminated pesticides, but washing is the basic method to remove other pollutants and residual pesticides on vegetables and fruits. Mainly used for leafy vegetables. Generally, the surface dirt is washed off with water first, otherwise it is equivalent to soaking fruits and vegetables in diluted pesticides. Then soak in clear water for not less than 11 minutes. The fruit and vegetable cleaning agent can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agent can be added during soaking, and it should be washed with running water for 2-3 times after soaking.

(2) Soaking in alkaline water after cleaning: organophosphorus pesticides decompose rapidly in alkaline environment, so this method is an effective measure to remove pesticide pollution and can be used for all kinds of vegetables and fruits. The method is as follows: firstly, clean the surface dirt, soak it in alkaline water (generally, add 5 g-11g of alkaline surface to 511m1 water) for 5-15 minutes, and then rinse it with clear water for 3-5 times.

(3) Peeling method: Vegetables and fruits with uneven or fine hairs are easy to be contaminated with pesticides, so peeling off the skin is a better method to remove residual pesticides.

(4) storage method: pesticides can be slowly decomposed into substances harmless to human body over time (oxygen in the air and enzymes in vegetables have a certain decomposition effect on residual pesticides), so fruits and vegetables that are easy to preserve can be stored for a certain period of time to reduce pesticide residues. Generally, it should be stored for more than 1.5 days. At the same time, it is recommended not to eat freshly picked fruits and vegetables immediately.

(5) heating method: with the increase of temperature, the decomposition of carbamate pesticides is accelerated, so some vegetables and fruits that are difficult to be treated by other methods can be removed by heating. This method is often used for celery, spinach, Chinese cabbage, cabbage, green pepper, cauliflower, beans, etc. First, clean the surface pollutants with clear water, put them in boiling water for 2-5 minutes, and then rinse them with clear water for 1-2 times.

(6) Sunlight: The vegetables dried by sunlight have less pesticide residues.

VII. How to identify vegetables that are ripened with hormones?

Some vegetable farmers spray hormones in order to make their vegetables grow faster and more. Eating this kind of vegetable is not good for health. How to identify it?

Tomato has a smooth skin. When vegetable farmers spray it with hormones to promote growth, fattening and ripening, a part of the hormone liquid will flow to the lower end, which will cause extra flesh in this part and form a "pointed butt". This kind of tomato is certainly not edible. In addition, it is very big, red and green mottled, hard to feel, and there is no juice or little juice after cutting, which is also a ripening agent and should not be purchased. Weird growth, such as melon, cucumber and eggplant, is the result of spraying hormones. Some fruits are tender and tender, and some celery is big and long, so it is better not to eat them.

8. how to purchase edible oil, and what certificates should I obtain?

When purchasing edible oil, you must purchase the bottled edible oil marked with "QS". If you purchase bulk edible oil, it is easy to buy swill oil and problem edible oil, and the quality cannot be guaranteed. The documents required are: the seller's hygiene license, industrial and commercial business license, and a copy of the "quality inspection report" of edible oil. If you don't purchase and claim the certificate of edible oil according to the requirements, once there is a problem with the oil, you can't find a seller, and you will be entirely responsible.

VIII. How to drink bottled water healthily?

once the bottled water is opened, it should be used up as soon as possible, usually within one week, otherwise it should be heated and boiled before drinking. After the bottled water is delivered to the door, even the bottled drinking water with good quality is easy to breed bacteria if it is left for too long. Especially in the hot summer, the temperature is high, and the bacterial reproduction speed is also accelerated, and it can't last long. Barreled mineral water should be placed in a dark, ventilated and cool place to avoid exposure to the sun. At the same time, we should be alert to the secondary pollution of the water dispenser and pay attention to cleaning the water dispenser regularly. The manufacturer is required to come to the door every once in a while to clean the water dispenser.

when buying bottled water, you should pay attention to whether the packaging barrel is crystal clear and hard. The barrel (bottle) with good quality should be made of PC material, with high transparency and smooth and clear surface, while the barrel made of recycled waste plastics, commonly known as "black barrel", is black and dark in color and poor in transparency. In order to reduce costs, some manufacturers are still using this kind of bottled water, which is explicitly prohibited. Consumers should carefully choose and identify it. The lid of the bucket should be bright and clean with high hardness.

in addition, consumers can try to invert the bucket, which should not leak. When the bucket is pulled out from the drinking machine, the bucket should be plugged again. Qualified drinking water should be colorless, transparent, clear, free from peculiar smell and odor, and free from visible objects. Aquatic products with yellow color, turbidity, flocculent precipitation or impurities and peculiar smell must not be drunk.

9. What causes can lead to food-borne diseases such as food poisoning?

(1) The cold storage method is incorrect, such as storing cooked food at room temperature for a long time, storing large pieces of food in the freezer, or the cold storage temperature is not enough.

(2) The interval between cooking and eating is too long, so that bacteria have enough time to reproduce.

(3) The cooking or heating method is incorrect, the heating is incomplete, and the food center temperature is lower than 71℃.

(4) Food is processed by pathogen carriers or infected persons.

(5) using contaminated raw food or raw materials.

(6) Cross-contamination of raw and cooked food.

(7) Thaw food at room temperature.

(8) The cleaning and disinfection methods of kitchen equipment and tableware are incorrect.

(9) Using food with unsafe sources.

(11) The processed food is contaminated.

11. Ten suggestions for preventing food-borne diseases

1. Don't buy or eat spoiled, unclean and other foods containing harmful substances;

2. Do not eat food of unknown origin; Do not buy food with incomplete identification such as factory name and address and shelf life;

3. Do not patronize unlicensed mobile stalls and restaurants with poor sanitary conditions; Do not buy or eat inferior food and drinks sold by street vendors at will. These inferior foods and drinks are often unqualified in hygiene quality, and eating them will be harmful to health.

4. Do not eat cooked food and leftover food that have been left at room temperature for more than 2 hours;

5. Don't eat wild vegetables and wild fruits casually. There are many kinds of wild vegetables and wild fruits, some of which contain toxins harmful to human body. It is difficult for inexperienced people to distinguish them clearly. Only by not eating wild vegetables and wild fruits casually can we avoid poisoning and ensure safety.

6. Wash raw fruits and vegetables. Fruits and vegetables will not only be infected with germs, viruses, parasitic eggs, but also residual pesticides and pesticides. If they are not cleaned, they may not only be infected with diseases, but also cause pesticide poisoning.

7. Do not drink unclean water or unboiled tap water; Whether the water is clean or not is difficult to distinguish with the naked eye. Clear and transparent water may also contain germs and viruses, and drinking boiled water is the safest

8. The melons and fruits that are directly eaten should be thoroughly washed with clean water and peeled as much as possible; If you don't eat rotten food, it will taste sour and bitter. It gives off a peculiar smell, which is caused by the proliferation of bacteria. Eating these foods will cause food poisoning.

9. Wash your hands before eating or after defecation; Get into the habit of washing your hands before eating. People's hands do this and that every day, touching all kinds of things. Will be infected with germs, viruses and parasitic eggs. Wash your hands carefully with soap before eating, so as to reduce the possibility of "illness from the mouth".

11. If you find abnormal sensory characteristics during eating, you should stop eating immediately.

Eleven, eight common food hygiene misunderstandings are as follows:

1. Be lively and enjoy dinner: Whenever holidays, most people like to "grab a meal" in restaurants in twos and threes, or have dinner with relatives and friends at home, which is lively and convenient for exchanging feelings. This is not healthy and does not conform to food hygiene, especially in this extraordinary period, and it is best to implement a separate meal system. The practice of sharing meals is the responsibility and respect for others and their own lives and health.

2. Wrap food in white paper: Some people like to wrap food in white paper because it looks clean. But in fact, in the production process of white paper, many bleaching agents and corrosive chemical raw materials will be added. Although the pulp is washed and filtered, it still contains many chemical components, which will pollute food. As for using newspapers to wrap food, it is even more undesirable, because when printing newspapers, a lot of ink or other toxic substances will be used, which is extremely harmful to human body.

3. Disinfect the dishes and chopsticks with wine: Some people often use white wine to wipe the dishes and chopsticks, thinking that this can achieve the purpose of disinfection. As everyone knows, the alcohol used for disinfection in medicine is 75, while the alcohol content of general liquor is mostly below 56, and liquor is different from medical alcohol after all. Therefore, wiping bowls and chopsticks with white wine can't achieve the purpose of disinfection at all.

4. The dishcloth is not cleaned in time: Experiments show that you will be surprised by the number of bacteria growing after using a brand-new dishcloth at home for a week; If you are in a restaurant or food stall, the situation will be even worse. Therefore, before wiping the table with a rag, it should be thoroughly cleaned. The dishcloth should be boiled and disinfected with boiling water every three or four days to avoid the harm to health caused by improper use of the dishcloth.

5. Wipe the tableware with toilet paper: Tests have proved that many toilet papers (especially those produced by informal manufacturers) are not well disinfected, and these toilet papers contain a lot of bacteria due to incomplete disinfection; Even if the disinfection is good, the toilet paper will be contaminated in the process of placing. Therefore, wiping bowls, chopsticks or fruits with ordinary toilet paper can not only wipe the food clean, but also bring more opportunities for food pollution in the process of wiping.

6. Dry the tableware or fruit with a towel: People often think that tap water is raw and unsanitary, so after washing the tableware or fruit with tap water, they often dry it with a towel. This seems to be hygienic and careful, but in fact it is the opposite. It should be noted that many germs often survive on dry towels. At present, most of the tap water in China's cities has undergone strict disinfection treatment, so the food thoroughly washed with detergent and tap water is basically clean and can be safely eaten, so it is not necessary to wipe it with a dry towel.

7. Boil spoiled food before eating: Some housewives are thrifty, and sometimes cook slightly spoiled food at high temperature before eating, thinking that this can completely eliminate bacteria. Medical experiments have proved that the toxins secreted by bacteria before entering the human body are very resistant to high temperature and are not easy to be destroyed and decomposed. therefore