1. food safety tips 19

1. food safety tips 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, whether there is QS logo, and you can't buy 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 use unclean containers to hold food, 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 from food or the replacement of inferior substances, 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 impurities 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 should be dealt with by the administrative department of health according to law. 3. What kinds of foods are prohibited from production and operation? Foods prohibited from production and operation include the following categories: (1) those that are spoiled, rancid, moldy, infested, unclean, mixed with foreign bodies 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) containing pathogenic parasites, microorganisms, or microbial toxins exceeding the national standards; (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 unclean, causing pollution; (7) Adulteration, doping, forgery, and affecting nutrition and hygiene; (8) Processing with non-food raw materials, adding non-food chemicals or treating non-food as food; (9) Exceeding the quality guarantee period; (11) For special needs such as disease prevention, the administrative department of public health of the State Council or the people of provinces, autonomous regions and municipalities directly under the Central Government specifically prohibit the sale; (11) Containing additives that have not been approved by the health administrative department of the State Council or pesticide residues exceeding the allowable amount stipulated by the state; (12) Others that do not meet the food hygiene standards and hygiene requirements.

fourth, how to distinguish fake and inferior food? Fake food is like a rat crossing the street, and everyone cries out. 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? Second, guard against "white".

All foods with abnormal and unnatural white color will be harmed by chemicals such as bleaching agent, whitening agent and flour treatment agent. Three defenses "long".

Try to eat less food with 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 "counter-attacks".

It is the food that prevents against natural growth. If you eat too much, it may have an impact on your health. 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 occur in these enterprises. Six defenses 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 "fishy". Seven prevention "scattered".

Bulk food means 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? We should establish a warehousing system, 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) Water-washing and soaking method (soaking after washing with clear water): The main pesticides contaminated by vegetables are organophosphorus pesticides, which are insoluble in water. This method can only remove some contaminated pesticides, but water-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.

2. Knowledge about food safety

Knowledge about food hygiene and safety 1. Hazard factors causing food poisoning 1. Food itself is harmful and toxic, such as poisonous weeds, wild grasses, sprouted potatoes, cassava, bitter almonds, puffer fish, yellow croaker, poisonous mussels, etc. 2. Food is polluted by harmful poisons, such as chemical poisons and harmful organisms. 3. Unsanitary equipment, Containers or utensils. 4. Cross-contamination of raw and cooked foods. 5. Use of spoiled raw materials. 6. Unreheated leftovers. 7. Misuse of toxic and harmful substances. 8. Improper storage. 9. Improper food processing and cooking. 1. Poor personal hygiene. 2. Classification of food poisoning. 1. Microbial food poisoning. 1. Bacterial food poisoning, characterized by gastrointestinal symptoms. The mycotoxin in food cannot be destroyed by heating treatment with general cooking methods; No infectivity and immunity, mycotoxins are generally small molecular chemicals, which do not produce antibodies to the body; Fungi need certain temperature and humidity to grow, reproduce and produce toxins, so poisoning often has clear seasonality and regionality. 2. Chemical food poisoning, characteristics: the onset is related to eating time and consumption; ; The onset is fast, the incubation period is short, mostly in minutes to hours; Often in groups, patients have the same clinical manifestations; Severe poisoning, long course of disease, high morbidity and mortality; The seasonality and regionality are not obvious, and the poisoned food has no specificity; Chemical poisons can be detected in samples such as leftover food, vomit, blood and urine. Eating toxic chemicals or food contaminated with toxic chemicals by mistake; Clinical manifestations are diversified due to different toxic substances, which are generally not accompanied by fever. 3. Foods prohibited from purchasing 1. Foods that are spoiled, oily and rancid, moldy, infested, unclean, mixed with foreign bodies or have other abnormal characteristics, contain toxic and harmful substances or are contaminated by toxic and harmful substances, which may be harmful to human health; 2, without medical and health inspection or inspection unqualified meat and its products; 3, more than the shelf life or do not meet the requirements of the food label stereotypes packaged food; 4. Other foods that do not meet the food hygiene standards and requirements. 4. Why do you say that leftovers should be thoroughly heated before eating? All kinds of leftovers should be put in the refrigerator as soon as possible, and should be thoroughly heated when eating again. This is the best way to eliminate microorganisms. The microorganisms may have grown and multiplied when the leftovers are stored, because proper storage can only slow down the growth of microorganisms and cannot kill them. Therefore, leftovers should be eaten as a meal as much as possible. Thorough heating means that the temperature of all parts of the food reaches at least 71℃. Usually, this can ensure the hygienic quality of the food. However, it is best not to eat fresh vegetables overnight or every other meal. This is especially true for all kinds of leafy vegetables, such as cabbage, which contains a lot of nitrate. After a night, due to the role of bacteria, Non-toxic nitrate can be converted into highly toxic nitrite. Nitrite can oxidize low-iron hemoglobin in human blood into methemoglobin, causing poisoning symptoms such as headache, dizziness, nausea, vomiting and palpitation. Nitrite is also a carcinogen. 5. Why are some bad habits of hands potentially dangerous? There are many small gestures in our hands that are unconsciously and often repeated. For example, wiping our nose, scratching our hair, scratching our beard, touching our mouth, and scratching ourselves, if these actions are combined with cooking, there is a risk of mutual pollution. In history, there have been incidents in which diseases are prevalent due to these actions. We should avoid these small gestures when making food. If you find these actions, you should wash your hands immediately, and don't be afraid of trouble. This is especially true in collective canteens, hotels, restaurants, etc. Developing good hygiene habits is one of the important links to prevent the epidemic of diseases and ensure the hygiene of eating. Sixth, why should you avoid touching cooked food and other ready-to-eat foods directly with your hands? Although there are a lot of bacteria on your hands, it is impossible to wash them all off before touching them. Most cooked food and other ready-to-eat foods are no longer heated. Once the bacteria are contaminated, the bacteria will enter the human body with these foods, causing food poisoning. If you must handle the food by hand, you should wear gloves (if the food is wrapped or needs to be cooked again, you don't need to wear gloves). When wearing gloves, you should pay attention to the following requirements: 1. When the gloves are broken, contaminated or taken off for any reason, These gloves should all be discarded. 2. Replace gloves between raw and cooked food. 3. Replace gloves frequently (at least once an hour). 4. Use gloves after use. 7. Why improper cooking methods can produce various carcinogens? In daily life, improper cooking methods can produce various carcinogens. 1. Animal proteins such as animal meat and fish, which are prone to carcinogens if the temperature exceeds the limit. Therefore, animals, poultry, meat and fish should not be fried, and they should not be eaten after burning. 2. Heating or frying food at high temperature can produce carcinogenic polycyclic aromatic hydrocarbons, so you should eat less or not eat fried food. 3. Fresh vegetables should be washed, cut, fried and eaten now, which not only avoids the generation of nitrite, but also reduces the loss of nutrients. Especially the loss of water-soluble vitamins. 4. It is forbidden to smoke food with fuels such as coal, crude oil and firewood, otherwise it will produce carcinogen 3.4 benzopyrene, which is harmful to human body. 8. Why food poisoning occurs? Food poisoning should first have poisoned food, and the food contains enough pathogenic factors, which can cause food poisoning. After analysis, there are ten common factors that cause food poisoning: 1. Improper refrigeration of food (. 2. Store food at room temperature (the room temperature is within the dangerous temperature zone); 3. Prepare food too early (so that bacteria have enough time to reproduce); 4. Improper cooling of food (too long cooling time); 5. Improper heating of food (incomplete heating or long-term heating at low temperature); 6. Poor housekeeping (accidental pollution accident); 7. Cross-contamination (imperfect health system and bad personal hygiene habits); 8. Inappropriate thawing of food (thawing at room temperature); 9, food processing or production personnel are infected and have bad hygiene habits; 11, the processed food is polluted.

3. food safety knowledge test questions and answers

3. moderate drinking of wine can prevent heart disease and cancer; Enriching blood and nourishing skin can be used as a beauty method and has a certain weight loss effect.

4. Tea contains theophylline and tea polyphenols, all of which have bactericidal and anti-inflammatory effects. Vitamins C,E,B E and B contained in tea can slow down cold symptoms.

5. When giving eggs to babies, you should only eat the egg yolk, but not the protein. Because the egg yolk contains vitamins A,D, copper and iron which are badly needed and easily absorbed by babies, there is no protein and allergenic substances contained in the film, which can prevent allergic eczema and urticaria in babies.

6. Pay attention to the "three glands" on pork, that is, thyroid gland (around the head), adrenal gland (near the waist) and lymph gland (in the neck and legs). These three glands are inedible.

7. knowledge of drinking water in summer: drinking heartily will lead to disadvantages. don't wait for thirst when drinking water. It is better to have tea to relieve summer heat, and cold drinks are not as good as cold water.

8. Boiled and boiled water and boiled water left in a thermos for several days should not be drunk, because nitrite in it has increased.

11. boiled water is the first choice for detoxification, because it can dilute the concentration of toxins in body tissues, speed up their metabolism, and promote the timely excretion of toxins from urine.

11. Eating fruits can't replace vegetables. The contents of vitamin A, vitamin B12 and vitamin C in fruits and calcium and iron in minerals are less than those in light-colored vegetables, while the contents of light-colored vegetables are less than those in green vegetables and yellow vegetables.

12. Nutrition research has confirmed that all kinds of vitamins in vegetables will be lost more or less once they are heated, and the scientific way to eat them is raw food. There are many plants that can be eaten raw, such as carrots, cabbages, beets, cauliflowers, mushrooms, cashews, melon seeds, seaweed, malt and so on.

13. The specified shelf life of food refers to the best edible period of food, that is, the period to maintain the quality of food under the conditions specified on the food label, during which all indicators of food meet the requirements on the label or product standards; The shelf life of food can be understood as the validity period, which means the final edible period of food under the conditions specified on the label.

15. Foods that should not be eaten more: preserved eggs with pine nuts and instant noodles.