food grading standards are as follows:

food grading standards are a standard system for evaluating food quality, safety and nutrition. This standard system is usually based on many factors, including the source of food, processing methods, nutritional value, health status and so on.

1. Organic food: Organic food refers to food produced according to organic agricultural standards. This kind of food does not use chemical compounds, pesticides, antibiotics and other substances in the production process, but adopts organic fertilizers and biological control methods. Organic food usually has higher nutritional value and is environmentally friendly.

2. Green food: Green food refers to food produced according to green food standards. This kind of food pays attention to environmental protection and sustainable development in the production process, and adopts pesticides and fertilizers with low toxicity and low residue to ensure the safety and nutritional value of the food.

3. Ordinary food: Ordinary food refers to food without specific grade. This kind of food has no specific requirements in the production process, and may use chemical compounds, pesticides, antibiotics and other substances.

Prevention of food safety risks:

1. When purchasing food, you should buy it in markets, supermarkets or other sales units with complete licenses and integrity, and do not buy food from unlicensed vendors.

2. When buying and eating the packaged food, you should check the product name, place of origin, factory name, address, production date, production license number, shelf life, etc. Do not buy and eat the "three noes" (no production date or shelf life, factory name and address) food, do not buy the food with different colors and odors or unknown origin, and do not eat the food with shelf life.

3. When dining out, you should choose catering units with good food hygiene conditions, high credibility and complete licenses, and don't eat at unlicensed vendors.

4. Don't eat wild mushrooms when going out to play, and beware of poisonous mushrooms poisoning. At present, there is no simple method to identify poisonous mushrooms, and some methods and experiences circulating among the people are not reliable. The best way to avoid poisonous mushrooms poisoning is not to eat wild mushrooms.

5. Develop good hygiene habits when cooking at home. Wash your hands frequently before and after handling raw and cooked foods and their packaging, and avoid touching your mouth, eyes and nose with unclean hands. Food should be carefully cleaned before processing, and attention should be paid to prevent splashing when cleaning. Clean and disinfect countertops and kitchen utensils in time after cooking.

6. When preparing food at home, attention should be paid to separating raw food from cooked food, and utensils for processing and containing raw meat, aquatic products and vegetables should be separated from cooked food, and should be cleaned and disinfected in time after use; Pay more attention to the special handling of livestock and poultry meat and aquatic products, and store them separately in the refrigerator.

7. Family cooking dishes should be cooked thoroughly. Eat the prepared food as soon as possible, keep it at room temperature for no more than 2 hours, and refrigerate or freeze the food that cannot be eaten in time. The leftover food should be refrigerated in time, and the leftover food and overnight food should be thoroughly heated before eating. Eat less or no raw aquatic products.

8. Pay attention to prevent food poisoning of fermented rice flour. When preparing fermented rice flour food at home, change water frequently, maintain hygiene, and ensure that the food has no peculiar smell. Once mildew spots such as pink, green, yellow and black are found, it cannot be eaten. After grinding, it should be dried or dried into powder in time; Storage should be ventilated, moistureproof and dustproof.

The best preventive measure is not to manufacture and sell, and not to eat fermented noodles and rice food such as sour soup, rice paste and wet rice flour.

9, reasonable diet, put an end to waste. During holidays, we should pay special attention to a balanced diet, maintain food diversity, eat more fruits and vegetables, milk, soybeans and miscellaneous grains, eat fish, poultry, eggs and lean meat in moderation, eat less salt and oil, avoid overeating, and control sugar and alcohol.

11, advocate the use of public chopsticks and spoons when dining, and put an end to waste.

11, the school should implement the requirements of "Regulations on the Management of Food Safety and Nutrition Health in Schools" and "Notice on Strengthening the Management of Health Safety and Nutrition Health in School Canteen", implement the principal (director) responsibility system for food safety, and strengthen the food safety management in school canteens and other places.

12. Abide by local policies on epidemic prevention and control in COVID-19, wear masks, wash hands frequently, gather less, have a distance, and have fewer dinners.

to sum up, the significance of food grading standards lies in ensuring the health and rights of consumers. By evaluating the quality and safety of food, consumers can better understand the nutritional value and safety of food, so as to make more informed purchase decisions. In addition, the food grading standards are also helpful to promote the sustainable development of the food industry and improve the quality and safety of food.

Legal basis:

Article 27 of the Food Safety Law of the People's Republic of China

The national food safety standard is formulated and promulgated by the health administrative department of the State Council in conjunction with the food safety supervision and administration department of the State Council, and the national standard number is provided by the standardization administrative department of the State Council. The limits of pesticide residues and veterinary drug residues in food and the inspection methods and procedures shall be formulated by the health administrative department of the State Council and the agricultural administrative department of the State Council jointly with the food safety supervision and management department of the State Council. Inspection rules for slaughtering livestock and poultry shall be formulated by the administrative department of agriculture of the State Council in conjunction with the administrative department of health of the State Council.