Food is the material basis for human survival, so there is a saying that "food is the sky for the people". How to write the concise version of the class meeting on food safety? The following small series brings you a concise version of the food safety theme class meeting, I hope you like it!

static/uploads/yc/21211218/29b932dd1ec2d163c36279e7782b5989.jpg"width="484"height="311"/>

# food safety theme class meeting concise edition 1#

Teaching objectives:

1. Let students know the knowledge of food hygiene and safety, know what food and snacks are

2. Understand the hazards of street snacks, know the characteristics of food poisoning, improve self-rescue awareness and prevent food poisoning.

3. Let students develop good hygienic eating habits, prevent students from buying three kinds of foods and not eating junk food, protect their health and develop good eating rules.

teaching process

1. Description of the phenomenon:

Every day when going to school and leaving school, there is a phenomenon that some students go directly to the canteen and stall at the school gate to buy some brightly colored snacks or sausages with simple packaging. The students just think it tastes good, but do you know that your is being hurt? Most of these things are three-no-food and junk food, and the safety is not guaranteed. If you eat these things for a long time, it may cause serious physical injury.

2. Understand what three-five foods and five-cent snacks are

Three-no foods: products with no production date, no quality certificate, no manufacturer and unknown origin.

The most popular snacks among children are "spicy strips", "spicy chips" and candy bars called "drooling", which are all fifty cents a pack, so they are called fifty cents snacks. Some of the raw materials are flour, and some can't figure out what species it is. Mainly divided into two categories, seasoning flour products and puffed flour products, the reason why they can emit strong meat flavor is mainly because of additives. Almost all snacks are listed with additives such as sodium cyclamate, sodium dehydroacetate, potassium sorbate, food essence, chicken powder and onion powder.

Third, the hazards of unsafe food:

The low prices of these three-no-products and five-wool snacks may be caused by crude and irregular production technology, unsanitary raw materials, and a large number of flavoring food additives behind the "fragrant" taste. Regular consumption of these light products may lead to food poisoning, and the severe ones may be life-threatening. In recent years, the news media often reported similar poisoning incidents.

fourth, how to let health accompany us to grow up.

1. Choose and identify when buying food, and don't buy "three no foods". That is, food without trademarks cannot be bought; Food without a production date cannot be bought; You can't buy food without a factory address. Be sure to identify the safety production license logo on the product: QS.

2. Many drinks contain preservatives, essences and artificial colors, etc. It is not healthy for pupils to drink such drinks frequently, so the best drink is boiled water.

3. Resolutely do not buy food from unscrupulous vendors at the school gate and come home on time after school.

4. Develop a good habit of washing hands before and after meals and not overeating.

5. Secondly, do not eat "six no's". Do not eat cold food, unclean fruits, spoiled food, meals without high temperature treatment, raw water and snacks.

6. Eat more nutritious food.

V. Teacher's summary

Students love snacks, but they often forget to check whether the food is out of date, spoiled and safe while eating happily, which has a great safety hazard. Please remember to eat safe and secure food when enjoying snacks to ensure your health.

Finally, let's finish today's class meeting on food safety by reading Children's Rhymes on Food Hygiene and Safety.

food safety is really important, and the disease is harmful from the mouth. Good habits should be cultivated, and food selection should be careful. Don't eat the "three noes" food, and harmful substances are among them. Stall vendors don't believe that hygiene is not to mention. Pay attention to expired food, it is harmful to eat it. Deteriorated food must be clearly identified, and the probability of poisoning is high and high. Eat less when frying and pickling, and the health hazards are facing. Drinking and cold drinks should be controlled, which is harmful to the health of teeth.

# Brief Edition of Class Meeting on Food Safety 2#

Teaching objectives:

1. Make students know the importance of food hygiene and safety;

2. Educate students about food hygiene;

3. Cultivate students' good dietary hygiene habits.

Emphasis and difficulty:

Food hygiene and safety education, strengthening behavior

Teaching (learning) method:

Examples and practical materials to impress students' behavior. Arriving at personal food hygiene and safety education

Teaching process:

1. Introduction to conversation:

Do you understand what "the disease enters from the mouth"?

students discuss and communicate.

second, educate students about food hygiene;

In daily life, people often have some unhealthy eating habits and behaviors, but many people have not paid attention to them, which is very harmful to their health. That's what the phrase "illness comes from the mouth" says. Pay attention to:

1. Develop the habit of washing 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".

2. 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.

3. 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, which are difficult for inexperienced people to distinguish clearly. Only by not eating wild vegetables and wild fruits casually can we avoid poisoning and ensure safety.

4. Don't eat rotten food. When food rots and deteriorates, it will taste sour and bitter; It gives off a peculiar smell, which is caused by excessive reproduction of bacteria. Eating these foods will cause food poisoning.

5. Don't buy or eat inferior food and drinks sold by street vendors at will. These inferior foods and drinks are often substandard, and eating and drinking will be harmful to health.

6. Don't drink raw 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. It is safest to drink boiled water.

Common food hygiene misunderstandings are as follows:

1. Be lively and enjoy dinner: Whenever holidays, most people like to go to restaurants in twos and threes, or have dinner with friends and relatives at home, which is lively and convenient for exchanging feelings. Doing so is not conducive to health, not suitable for food hygiene, personality is the current decade, it is best to implement a separate meal system. The practice of sharing meals is the responsibility and respect for the life and health of others and oneself.

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 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 too many bacteria because of 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 pollution opportunities to the food 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, it is not advisable to treat leftover food by heating.

8. Gouge out the rotten part of the fruit before eating: When some people eat fruit, they are used to cutting off the rotten part of the fruit before eating, thinking that it is more hygienic. However, microbiology experts believe that even if the rotten part of the fruit is cut off, the remaining part has been introduced into the bacterial metabolites through the juice, and even microorganisms have begun to multiply, among which the mold can cause human cells to mutate and cause cancer. Therefore, as long as the fruit is rotten, it is not suitable for eating, or it is better to throw it away.

9, food hygiene and safety education, wash your hands before and after meals.

11. Do not buy Sanwu food and drink (no place of origin, no production date and no shelf life).

# Brief Edition of Class Meeting on Food Safety 3#

Dear leaders and colleagues:

Good morning, my name is _ _, and I am the person in charge of _ _. It is a great honor for the competent authority to give me this opportunity to speak. For this reason, on behalf of all the staff of _ _ Hotel, I would like to express my gratitude to the leaders at all levels and express my deep respect to my colleagues who have struggled together in the service industry.

according to the relevant requirements of Zhengzhou Branch of Food and Drug Administration, our unit thoroughly implemented the relevant spirit of the superior documents, further strengthened the food hygiene and safety management of the hotel, effectively prevented and controlled the occurrence of food poisoning, and safeguarded the safety of consumers' lives and property. In order to seriously implement the food hygiene and safety work in enterprises, we have done the following work.

first, attach great importance to it and have clear responsibilities.

In recent years, with the occurrence of vicious food safety incidents, such as "Sudan red duck eggs", "hanging white tofu" and "gutter oil on the table", people are scared by all kinds of toxic foods, and endless food safety incidents make everyone at a loss. Frequent food safety accidents have aroused the great concern of the whole society for food safety, and also prompted our government to re-examine this problem which has risen to the national public safety level, and actively take various measures to increase the supervision of all aspects of food safety. Therefore, as the entrance link of the food safety chain-catering service units, we should start from ourselves, take "responsibility" as the priority, operate with "morality", and maintain the normal business order of the catering industry.

First, we should effectively incorporate hotel hygiene and epidemic prevention and food safety into our work responsibilities, take the overall responsibility of the "number one" and take charge of the leaders. For example, the manager of the catering department is responsible for the front office.

second, strictly control and standardize procedures.

in the daily management of catering, we attach great importance to food safety and hygiene, and strictly control five customs, namely, employment access, procurement, food storage, production and processing, and quality supply. Employees must have effective health certificates and health training knowledge; Check whether the purchased food raw materials, food additives and food-related products are accepted. Whether the stored food is within the shelf life and whether the raw material storage meets the management requirements; Focus on checking whether food raw materials, food additives < P > and food-related products are prohibited by the state or have unknown sources; Strictly check edible oil, bulk food, meat and meat products.

through a series of measures, the enterprise has avoided the vicious incidents of food safety accidents and food poisoning, and ensured the personal safety of consumers

Third, the "Six T Practices" have been implemented.

this enterprise adopts the management method of "six T practices", whose content is to adhere to six "daily things to be done": daily treatment, daily integration, daily cleaning, daily standardization, daily inspection and daily improvement, thus ensuring the food safety of catering enterprises. In the implementation of "Six T Practices", Yanneng Hotel always puts food safety in the most prominent position and implements it in every detail.

1. Strictly demand certificates and tickets in the procurement and acceptance of raw materials, and strictly control the quality;

2. The key positions shall be strictly disinfected by changing clothes twice to prevent cross-contamination; Strengthen the "corresponding seating" of all items in daily work;

3. The raw and auxiliary materials in the warehouse shall be placed in the left and out in the right, first in first out, so as to reduce the storage quantity of necessities to a minimum, store them separately according to the high, medium and low dosage, and manage them in layers to prevent the items from being out of date;

4. There is no water, grease and sanitary dead angle on the ground and stove; In the arrangement of tableware, knives, chopping boards and towels, we should strictly sit in the right place;

5. In the cleaning process, the washed and unwashed, and the meat and vegetable pools are strictly distinguished.

after the implementation of the "six-t practice", the hotel kitchen has always been kept clean, standardized and clean, especially the kitchen floor and kitchen surface, so as to be oil-free and water-free, dry and clean, and the hygiene level has been greatly improved. All necessary items are placed in an orderly manner, and employees can generally find and put back the required items within 11 seconds during operation, which improves work efficiency; By repeatedly performing correct operations, a good code of conduct is formed, and employees develop the habit of stressing order, loving cleanliness and being responsible, thus improving their quality.

Generally speaking, we have done a lot of work in food safety, but there is still room for improvement. We welcome suggestions from leaders of the Food and Drug Administration and catering colleagues. "Food is the most important thing for the people, and food safety is the first priority". The responsibility of food safety is more important than Mount Tai. Let's join hands to create a good catering service industry order for * *, and do our best to ensure the food safety of the citizens!

# Brief Edition of Class Meeting on Food Safety 4#

Design Ideas

There is such a requirement in the new outline of kindergartens: kindergartens must give priority to protecting children's lives and promoting children's health, and carry out education on safety and health care in close connection with children's lives and activities in order to improve children's self-protection ability.

In daily life, it is found that children will put toys, straws and other materials in role games in their mouths, and some of them are still useless after being reminded by teachers. Obviously, children have no awareness of what can and cannot be eaten. And some parents are at home with their children.