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Remind! These dishes are easy to cause food poisoning! They are all loved by Hefei people ...

cold salad

The weather is hot, and many people like to eat cold salad. However, cold salad is cold-processed, and it is easy to be contaminated by pathogenic microorganisms. When buying cold salad outside, you must be careful and choose clean, hygienic and regular stores to buy. When you make your own cold salad, you should purchase fresh and hygienic raw materials, thoroughly heat the materials that can be heated, and then cool them with cold boiled water. Vegetables, melons and fruits that can't be heated must be thoroughly washed, and knives, chopping boards and tableware should be separated from raw and cooked during processing. Eat as much cold salad as possible, and eat as soon as possible after processing.

seafood

when buying seafood, seafood should be stored separately from other foods, raw and cooked separately, and put in the refrigerator as soon as possible (within 2 hours) after purchase. When thawing, do not thaw at room temperature, but in the freezer or microwave oven. When cooking seafood, you should cook it thoroughly (fish and shrimp are opaque) and try not to eat seafood raw as much as possible. Red tides are more common in summer. Seawater shellfish such as scallop and snail are produced and accumulated into "shellfish toxin" in their bodies due to eating toxic algae in red tides or living with toxic algae. Therefore, we should be careful to eat seawater shellfish food.

Kidney beans

Summer is the season when a large number of kidney beans, kidney beans, kidney beans, beans and other kinds of kidney beans are on the market. Raw kidney beans contain saponins and red blood cell agglutinin. Under normal circumstances, they can destroy their toxins after full heating and generally will not cause poisoning. However, if the kidney beans are not heated thoroughly during cooking, they will cause poisoning after eating. When processing kidney beans, we should follow the procedure of "one washing, two soaking, three scalding and four cooking" and cook them thoroughly to prevent food poisoning caused by eating uncooked kidney beans.

Wild poisonous mushrooms

Summer and autumn are the vigorous growth periods of wild mushrooms. Some wild poisonous mushrooms are similar to edible mushrooms in appearance, and it is difficult to distinguish them only by naked eyes and according to their appearance characteristics such as shape, smell and color, which is easy to cause poisoning by eating by mistake. In the wild, non-toxic mushrooms are often mixed with toxic mushrooms. Non-toxic mushrooms are easily contaminated by toxic mushrooms hyphae, and even some non-toxic mushroom species attached to toxic plants may be contaminated with toxicity, so even if they eat non-toxic mushrooms, there is still a danger of poisoning. At present, there is no specific treatment for poisonous mushroom poisoning, and the poisoning symptoms are serious, the onset is urgent and the mortality rate is high. Do not pick wild mushrooms, do not buy wild or unknown mushrooms, and do not eat wild mushrooms. Even if you buy wild mushrooms in the regular market, you can't relax your vigilance, especially wild mushrooms that you haven't eaten or don't know. Don't listen to them and eat them easily.

when buying food, try to choose regular shopping malls, supermarkets and farmers' markets with good storage conditions and meet health requirements, and pay attention to the inspection of food sensory characteristics to prevent the purchase of spoiled food. When buying prepackaged foods, you should not only check the production date and shelf life, but also check whether the packaging is intact. Don't buy products with broken or deformed packaging.

when dining out, choose a catering service unit that holds a valid license, has a high quantitative level of catering food safety, and implements "bright kitchen and bright stove" for dining. When dining, check whether the valid license of the catering service unit is hung or placed in a prominent position in the business premises; Whether it has not obtained the license to manufacture and sell cold food, such as vegetarian and cold dishes; Whether it has not obtained the license for manufacturing and selling raw food, such as raw seafood; Whether you have not obtained the license to operate homemade drinks (including ice cream); Whether the food practitioners hold valid health certificates. Pay attention to check whether the sensory properties of food are abnormal, fresh and cooked thoroughly before eating, and ask for invoices and other documents after eating.

when ordering food online, choose a catering service unit with a valid license published online, a high quantitative level of food safety and a close distance to order food. Try not to buy high-risk foods such as cold dishes, raw food seeds and cold-processed cakes online. After receiving the food, check whether there are effective sealing measures to prevent the take-away food from being contaminated during delivery, and eat it in time, instead of storing it for a long time.

When eating at home, buy fresh food, clean, cut and store food to avoid cross-contamination between raw and cooked food, and cook dishes thoroughly; Do not overeat, do a balanced diet with meat and vegetables, and eat more healthy foods such as fresh vegetables and fruits rich in cellulose and vitamins.

do not overload the supply. Strictly operate in accordance with the permitted scope, reasonably control the quantity of raw material procurement and catering supply according to the actual supply capacity, and do not overload the operation. Catering service units that have not obtained the license to manufacture and sell cold food and raw food, and do not have a special room for cold food and raw food shall not make cold dishes and raw seafood.

control the procurement of good raw materials. Do a good job in incoming goods inspection and obtaining certificates and tickets, and do not buy foods of unknown origin, livestock or aquatic products with unknown causes of death, foods that have exceeded the shelf life and are spoiled.

control the management of good personnel. Employees shall maintain good personal hygiene, wear clean overalls and caps during operation, wash their hands before operation, and keep their hands clean during operation. If they have fever, diarrhea, skin wound or infection, pharyngeal inflammation and other diseases, they shall be temporarily transferred from their posts.

control the processing and production. When food is processed and stored, finished products, semi-finished products and raw materials should be separated, raw and cooked products and meat products should be separated, and tools and containers for processing and storage should be distinguished to prevent cross-contamination.

turn off the disinfection and cleaning. Catering service units that provide tableware by themselves shall strictly implement the cleaning, disinfection and cleaning system for tableware; If physical disinfection is used, regularly check whether facilities and equipment such as disinfection cabinets are in good condition; If chemical disinfection is adopted, the effective disinfection concentration shall be monitored regularly; Where centralized disinfection tableware is used, the business license and disinfection certificate of the centralized disinfection unit of tableware shall be obtained or inspected, and disposable tableware shall not be reused.

Hefei Municipal Market Supervision Administration also reminds consumers that if they feel unwell after eating purchased food or eating out, they should see a doctor in time and keep relevant information. Please call 12315 to report any illegal activities such as catering service units operating food beyond the permitted business scope.