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

2. Open the food package and check whether the food has proper sensory characteristics. Do not eat foods that are spoiled, rancid, moldy, insect-borne, filthy, mixed with foreign bodies or have other sensory abnormalities. If the food in protein is sticky, the fatty food has a whistling smell, the carbohydrate has a fermenting smell, or the beverage has abnormal sediment, you can't eat it.

3. Don't buy lunch boxes or food from unlicensed vendors to reduce the hidden dangers 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, and do not litter to prevent mosquitoes and flies from breeding.

5. Eat less fried and fried food.

2. What is food adulteration, adulteration and forgery?

(1) "Adulteration" refers to adding cheap or non-nutritious items to food, or removing nutrients from food or replacing them with 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" refers to adding some impurities to food, such as adding sodium silicate or borax to yuba; Add red brick and wood to Chili powder.

(3) "Forgery" means that the packaging label or product description does not conform to the content.

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 administrative department of health according to law.

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

Foods prohibited from production and operation include the following categories:

(1) Deterioration, rancidity of oil, mildew, moth-eaten, filth or 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;

(four) meat and its products that have not passed the health 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 unclean, seriously damaged or the means of transport is unclean, resulting in pollution;

(seven) doping, adulteration, forgery, affecting nutrition and health;

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

(nine) beyond the quality guarantee period;

(10) Because of 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 explicitly prohibit the sale;

(1 1) contains additives that have not been approved by the health administrative department 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 shoddy food?

Fakes are like rats crossing the street, and everyone cries out. But it's hard for people to recognize it in their daily shopping. 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 that fake and inferior foods will withdraw from the market due to lack of market. Beware of the "seven-character method": that is, beware of "bright, white, reverse, long, scattered, low and small".

Beware of "colorful". Beware of foods with too bright colors. For example, strawberries on the market are as big, red and bright as wax fruit, pickles are bright yellow and attractive, and bottled bracken is bright green and does not fade. Be careful. Is there a problem with adding pigment?

Second, beware of "white". All foods are abnormal and unnatural white, and nine times out of ten there will be hazards of 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 7-30 days.

Four defenses "counterattack". It is food that prevents unnatural growth. Eating too much may have an effect on your health.

Five precautions against "small". Beware of the products of small workshop-style processing enterprises, which have the lowest average pass rate in food sampling, and shocking food safety incidents often appear 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 whose price is too low is "tricky".

Seven prevention "scattered". Bulk is bulk food, and some bulk bean products, cooked food and pickles sold in the market may come from underground processing plants.

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

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

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

(1) Rinsing and soaking method (after rinsing with clear water): The main pollutants of vegetables are organophosphorus pesticides, which are insoluble in water. This method can only remove some contaminated pesticides, but cleaning 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 10 minute. 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) Soak 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 to clean the dirt on the surface, soak it in alkaline water (generally 500m 1 water and alkaline surface 5g- 10g) for 5- 15 minutes, and then rinse it with clean water for 3-5 times.

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

(4) Storage method: Pesticides can be slowly decomposed into harmless substances 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 15 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 treat by other methods can be removed by heating. This method is often used in celery, spinach, Chinese cabbage, cabbage, green pepper, cauliflower, beans and so on. First, clean the surface pollutants with clean water, put them in boiling water for 2-5 minutes, and then rinse them with clean water 1-2 times.

(6) Sun-drying: The pesticide residues in vegetables sun-dried are less.

7. How to identify vegetables ripened with hormones?

Some vegetable farmers spray hormones in order to accelerate the growth of vegetables and grow more. Eating this dish is bad for your health. How to identify?

Tomatoes have smooth skins. When vegetable farmers spray it with hormones that promote growth, fatten and ripen, part of the hormone liquid will flow to the lower end, resulting in more meat in this part, forming a "pointed ass". This kind of tomato is certainly inedible. In addition, it is very big, mottled with red and green, and has a bad hand feeling. There is no juice or little juice after cutting, and it is also a ripening agent, so it is not suitable for purchase. The strange growth of 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 buy cooking oil and what documents are needed?

When buying cooking oil, be sure to buy bottled cooking oil marked "QS". If bulk edible oil is purchased, it is easy to buy hogwash fat and problem edible oil, and the quality cannot be guaranteed. The required documents include: 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 buy and claim the certificate of edible oil as required, you will take full responsibility once there is a problem with the oil and you can't find a seller.

Eight, 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 bottled water is delivered to the door, even 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 will not last long. Barreled mineral water should be placed in a dark, ventilated and cool place to avoid sun exposure. 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. Manufacturers are required to go to the door to clean the water dispenser every once in a while.

When buying bottled water, pay attention to whether the packaging barrel is crystal clear and hard. Good quality barrels (bottles) should be made of PC with high transparency and smooth and clear surface, while barrels made of recycled waste plastics, commonly known as "black barrels", are dark and have poor transparency. In order to reduce the cost, some manufacturers still use this bottled water, which is forbidden. Consumers should choose and identify carefully. The lid of the barrel should be smooth and high in hardness.

In addition, consumers can try to turn the bucket upside down, which should not leak. When the bucket is pulled out of the drinking machine, it should be plugged in again. Qualified drinking water should be colorless, transparent, clear, odorless, odorless and invisible. Aquatic products with yellow color, turbidity, flocculent precipitation or impurities and odor must not be drunk.

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

(1) Incorrect cold storage methods, such as storing cooked food at room temperature for a long time, storing large pieces of food in the freezer, or insufficient cold storage temperature.

(2) The interval from cooking to 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 central temperature of food is lower than 70℃.

(4) Foods 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 the food at room temperature.

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

(9) Use food with unsafe sources.

(10) The processed food is contaminated.

Ten suggestions on preventing food-borne diseases

1, do not buy or eat spoiled, unclean and other foods containing harmful substances;

2. Don't eat food of unknown origin; Don't buy food with incomplete identification such as factory name and address, shelf life, etc.

3. Don't patronize unlicensed mobile stalls and restaurants with poor sanitary conditions; 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 them will be harmful to health.

4. Don't eat cooked food and leftovers 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 clearly. Only by not eating wild vegetables and 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 and parasite eggs, but also remain pesticides and insecticides. If it is not cleaned, it may not only infect diseases, but also lead to pesticide poisoning.

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

8, direct consumption of melons and fruits should be thoroughly washed with water, as far as possible peeling; Don't eat rotten food, it tastes sour and bitter. It gives off a special smell, which is caused by the reproduction of bacteria. Eating these foods will cause food poisoning.

9. Wash your hands before or after meals; Get into 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, parasitic eggs. Wash your hands carefully with soap before eating to reduce the possibility of "illness from the mouth".

10, in the process of eating, if you find abnormal sensory properties, you should stop eating immediately.

Eleven, eight common food hygiene misunderstandings are as follows:

1, so lively and happy to eat: on holidays, most people like to "grab meals" in restaurants in twos and threes, or have dinner with relatives and friends at home, which is lively and easy to exchange feelings. This is unhealthy and does not conform to food hygiene, especially in this extraordinary period, 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 has been washed and filtered, it still contains many chemical components, which will pollute the food. As for wrapping food with newspapers, 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 tableware with wine: Some people often wipe the tableware with white wine, thinking that this can achieve the purpose of disinfection. As we all know, the alcohol used for disinfection in medicine is 75%, while the alcohol content of general liquor is mostly below 56. After all, liquor is different from medical alcohol. Therefore, wiping bowls and chopsticks with white wine can not achieve the purpose of disinfection at all.

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

5. Wipe the tableware with toilet paper: Experiments have proved that many toilet papers (especially those produced by informal manufacturers) have poor disinfection effect. Because of incomplete disinfection, these toilet papers contain a lot of bacteria; No matter how well disinfected, toilet paper will be contaminated during the placing process. 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 tableware or fruit with a towel: People often think that tap water is raw and unsanitary, so after washing tableware or fruit with tap water, they often dry it with a towel. This seems hygienic and careful, but in fact it is just the opposite. It should be noted that many bacteria often survive on dry towels. At present, most of the tap water in cities in China has undergone strict disinfection treatment, so the food thoroughly washed with detergent and tap water is basically clean and safe to eat, and does not need to be wiped with a dry towel.

7. Cook spoiled food before eating: Some housewives are frugal, 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 heat the leftovers.

8. Gouge out the rotten part of the fruit before eating: When some people eat fruit, they are used to gouging out the rotten part of the fruit before eating, thinking 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 bacterial metabolites through fruit juice, and even microorganisms have begun to multiply, among which mold can cause cell mutation and cause cancer. Therefore, as long as the fruit is rotten, it should not be eaten, and it is better to throw it away.