Question 2: chef in the spring how to pay attention to food safety Doing the chef, regardless of What day, need to pay attention to the following points.
1, keep clean. Diligent hand washing - take food before hand washing, preparation and processing of food during frequent hand washing, hand washing; cleaning and disinfection for the preparation of food for all places, equipment and utensils; to avoid insects, rodents and other animals into the kitchen and close to the food. 2, raw and cooked separately. Raw meat, poultry, eggs and seafood should be separated from other food; eating utensils, tools and appliances for raw and cooked food should be separated; and cross contamination should be avoided.3. Cook thoroughly. Food should be cooked, cooked thoroughly, and the center temperature should get above 85 degrees, especially meat, poultry, eggs and seafood.4. Maintain safe temperature of food. Cooked food should be kept in the refrigerator, nor can it be stored for a long time; cooked food and cold dishes should not be stored at room temperature for more than 2 hours after they are ready; frozen food should not be thawed at room temperature;; food that has been cooked and left for more than 2 hours should be re-heated to more than 70 degrees Celsius before consumption.5 、Use safe water and raw materials. Food water should be safe; choose hygienic and safe eating utensils; choose hygienic and safe paper towels; raw vegetables and fruits should be washed before eating to avoid pesticide poisoning. Other precautions: when buying food, pay attention to the food packaging with or without the manufacturer, production date, whether the shelf life, food ingredients, nutritional composition is labeled, with or without the QS logo, you can not buy three-free products.
--About "chowdow food": focus on healthy, safe ingredients, one-stop central kitchen model catering O2O new brand.
Question 3: What about dietary safety in spring? Spring time, bacteria flood, people are most likely to get dysentery, influenza, spring fever, especially office workers, dietary safety is more due to concern. So in the diet can not eat too much "indulgence", should be more light-based. Eat more vegetables and fruits, eat less greasy cold things. High salt, spicy, high fat, high sweet and other more "extreme" food, food is best to eat less. Spring many people love to eat toon (many places called toon upside), it contains more nitrite, before eating the best in boiling water in the scorching 1 minute, so not only better preservation of the green of the toon, but also remove the oxalic acid, conducive to nutrient absorption. Children eat less salt is equivalent to calcium, because the more salt you eat, not only for high blood pressure buried hidden trouble, but also lead to calcium loss, the more calcium excreted in the urine, the worse the absorption of calcium. Spring fitness can not blindly pursue the amount of exercise, should be restored to the body's functional level for the purpose.
Question 4: Spring should pay attention to what dietary habits do not eat too cold
Question 5: Spring diet should pay attention to what in the spring must eat more can be antiviral food, in order to improve their own immune function. In the vegetables you can eat more tatsoi, kale, broccoli and other fresh vegetables and citrus, lemon and other fruits (fruit food) and other foods. And like carrots, spinach and other yellow-green vegetables, rich in vitamin A, with the protection and enhancement of the mucous membrane of the upper respiratory tract and respiratory organs epithelial cells, thus can resist a variety of disease-causing factors invasion, but also pay attention to the winter pickled sauerkraut, pickles, sprouted potatoes, seasonal beans, moldy sugarcane and other such easy to breed bacterial viruses in the food to be extra careful.
Question 6: Spring attention to what dietary hygiene Drink more flower tea, it is best to eat something light, because the weather is getting hot, appetite is not very good ah ~ ~
Question 7: Spring food safety in the composition in a little more detailed. In recent years, food safety problems do appear a lot, in the final analysis is the manufacturer, operator, management supervisor, consumers and knowledge and technology backward problem.
First, why is the problem of the manufacturer. If there is no production, processing, services and other manufacturers, intentional or unintentional operation, add, use, use and other harmful substances to the human body for the production, processing, services and other behaviors, then operators and consumers can not buy these goods, will not lead to consumers to receive the mental, physical, property received losses.
A part of the non-intentional, because of the lack of understanding of food safety (which can not be added, which can not be used, which operation method is not right) and the law and other related knowledge, and a part of the intentionality, the maker is motivated by profit or retaliation against the community, desperate to carry out illegal acts resulting in the occurrence of food safety incidents.
Second, why is the operator's problem. If there is no operator to purchase goods to harm the consumer's person and property, then it is difficult for consumers to buy these goods, which will not lead to consumers to receive mental, physical, property received losses.
Intentionality and unintentionality are the same as above.
Third, why is the management supervisor of the problem. Management supervisors if the system mechanism is sound, technology ahead, management in place, guidance in place, supervision in place, service in place, then manufacturers, operators can not produce, processing, sales out of harmful food, consumers also use, eat harmful food.
The level of knowledge, management, working ability, political quality, and responsibility of the management and supervisors is one of the triggers that lead to the frequent occurrence of food safety incidents.
Fourth, why is the consumer's problem. Consumers are victims of why there is also wrong, partly because of the lack of consumer knowledge, partly because consumers have food safety knowledge but do not pay attention to see, partly because consumers want to buy cheap, eat, use improperly lead to.
Fifth, why is the knowledge and technology backward problem. Knowledge and technology throughout all aspects of the various links of knowledge, science and technology backwardness have led to the occurrence of food safety incidents, backwardness of science and technology you will be difficult to do simple, fast detection of those harmful to the human body of the goods.
On the issue of how to do the above food safety incidents, I think:
First, we must strengthen publicity and education, dissemination of food safety should pay attention to knowledge, so that manufacturers, operators, consumers, management and supervision of all know;
Second, we need to establish and improve the food safety-related laws and regulations, systems and mechanisms, such as food safety testing, production and management, supervision and management, incentives and penalties, and other aspects of laws and regulations, supervision and management, rewards and penalties, and so on.
Third, we must strengthen training and management, to strengthen the training of management and technical personnel, to improve their business knowledge, and strengthen the production, management, service industry management to regulate their behavior;
Fourth, we must strengthen the supervision, supervision of managers and managers, prevention and control of food safety incidents;
Fifth, we need to strengthen the incentives and punishments Let the reward incentive production, operators consciously fulfill, punishment warning forced them (managers and managed) dare not overstep the red line;
Six to increase investment, so that people, money and materials suitable for the work of management and service needs, such as investment in the research and development of detection of convenient and fast methods and preparations, investment in scientific and technological personnel, investment in capital, investment in equipment, etc.;
Seven to learn from and improve the summary, to be Good to learn from the good practices of neighboring countries and regions, to be good at summarizing and improving, so that it is constantly adapting to continuous improvement.
Often friends ask, "What is good to eat now?" . Yes, what is good to eat? Pork in the water, pesticide residues in vegetables, manufacturing ham sprayed dichlorvos, the production of pickles using industrial salt, feeding milk powder to eat out of the big-headed dolls, drinking yellow wine lost his life. A variety of counterfeit and shoddy food is constantly being revealed, was exposed; a shocking case of counterfeiting and selling was investigated and dealt with, was cracked down on; a live life was mutilated, was strangled, a good heart was fooled, was shocked. The general public can not help but ask: "In the end, what else can we eat?" The same question was asked by a CCTV reporter to State Food and Drug Administration Director Zeng Xiaoyu during the investigation of the Fuyang milk powder incident, to which Director Zeng replied, "I'm also a consumer, and in that sense, I'm not very comfortable with what I'm eating either." As the highest administrator in charge of the national food safety comprehensive supervision function of their own food is not assured, this is more or less a bit of irony flavor, no wonder the netizens commented: "Even the Secretary is not assured, we the people how to do?" This reflects from one side of the problem of food safety in our country has come to the urgent need to make a big determination, with big measures, with iron means, to a thorough solution to the time.
"Food for the people, food safety first", human growth, economic take-off, social progress, always inseparable from the food, inseparable from the safe, hygienic, nutritious food. "How can this be? What should we do ...... >>
Question 8: Spring, children's diet to pay attention to what 1, supplemental calcium. Spring is the season of the fastest growth in height. Therefore, it is very important to supplement calcium to children in this season. The amount of calcium needed by children is 700-800 milligrams per day, and the appropriate supply is not less than 1000 milligrams per day. It is best to take dietary supplements, ribs soup or bone broth is not only rich in calcium, but also helps the body to absorb calcium.
The other calcium-rich foods are carrots, summer peels, sesame seeds, cauliflower, radish, kelp, mustard greens and so on. Then eat less food containing more phosphate such as sugar, chocolate, pastries, because these foods can hinder calcium metabolism in the body. For infants and young children to frequent sunshine, to help the absorption of vitamin D.
2, supplemental vitamins and trace elements. Spring is windy, dry climate, easy to trigger hemorrhagic, vitamin C has a good effect on each other. There are two ways to supplement vitamin C: one is to take vitamin C tablets, and the other is to try to eat more vitamin C-containing vegetables and fruits, such as citrus, apples, tomatoes, radishes, jujubes and so on. Corn, millet, glutinous rice, mung beans, soybeans and other foods are rich in minerals, fiber and a variety of vitamins and amino acids, etc., which are very beneficial to the growth and development of children.
3, often eat food rich in vegetable fat. Fat can not only moisturize the whole body, so that people face glossy, but also in the process of metabolism into heat, supplying children's activities in the use, but also metabolically transformed into the brain's structural materials, expanding brain capacity. Because 50%-80% of the human brain is fat, and mainly unsaturated fat made up of vegetable fats, it is very necessary to provide children with adequate amounts of vegetable fats.
The way to provide vegetable fats: one is to add more vegetable oil in the dish, but fried food should not be eaten; the second is to eat some small foods rich in vegetable fats, such as peanut rice, walnuts, pine nuts, sunflower seeds and so on.