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# Food Safety Theme Class Meeting Concise Edition 1#
Teaching objectives:
1, let students know about food hygiene and safety, and know what food and snacks are.
2. Understand the hazards of street snacks, know the characteristics of food poisoning, improve self-help awareness and prevent food poisoning.
3, let students develop good healthy eating habits, prevent students from buying three kinds of food, do not eat junk food, protect their health, and develop good eating rules.
teaching process
First, the phenomenon description:
Every day after school, there is a phenomenon: some students don't go home, but go directly to the canteen and the stall at the school gate to buy some brightly colored snacks or sausages with simple packaging. Students just think it tastes good, but do you know that your body is being hurt? Most of these things are three-no-food and junk food, and their safety is not guaranteed. If you eat these things for a long time, you may cause serious physical injury.
Second, know what 35 kinds of food and 50 kinds of snacks are.
No food: refers to products with no production date, no quality certificate, no manufacturer and unknown source.
The most popular snacks for children are "spicy strips", "spicy slices" and candy bars called "drooling". They are all 50 cents a pack, so they are called 50 cents snacks. Some raw materials are flour, and some are not sure what kind. Mainly divided into two categories, seasoning flour products and puffed flour products, they can emit rich meat flavor mainly because of additives. Almost all snacks list additives such as sodium cyclamate, sodium dehydroacetate, potassium sorbate, edible essence, chicken powder and onion powder.
Third, the hazards of unsafe food:
Behind the low prices of these "three-no-products" and "five-hair" snacks may be crude and informal production techniques and unsanitary raw materials, while behind the "fragrant" taste are a large number of seasoning food additives. Regular consumption of these light snacks may lead to food poisoning, which may be life-threatening in severe cases. In recent years, the news media often reported similar poisoning incidents.
Fourth, how to make health accompany us to grow up.
1. Choose and identify food when buying, and don't buy "three no foods". That is, food without trademarks cannot be bought; Food without a production date cannot be purchased; You can't buy food without a factory address. Be sure to identify the safety production license mark on the product: QS.
2. Many drinks contain preservatives, flavors and artificial colors. Pupils often drink this kind of drink, which is bad for their health, so the best drink is boiled water.
3. Never buy food from unscrupulous vendors at the school gate and go home on time after school.
4. Develop a good habit of washing hands before and after meals and not overeating.
5. Secondly, do "six don't eat", don't eat cold food, unclean fruits and vegetables, don't eat spoiled food, don't eat meals without high temperature treatment, don't drink raw water and don't eat snacks.
6. Eat more nutritious food.
Verb (abbreviation of verb) teacher's summary
Students love snacks, but when they are happy, they often forget to check whether the food is expired, spoiled and safe. This has great security risks. Please remember to eat safe and secure food when enjoying snacks to ensure your health.
Finally, let's finish today's food safety class meeting by reading nursery rhymes about food hygiene and safety.
Food safety is really important. This disease is harmful. Good habits should be cultivated and food choices should be careful. Don't eat "three noes" food, harmful substances are among them. Vendors don't believe it, not to mention hygiene. Pay attention to expired food, which is harmful to eat. Deteriorated food must be clearly marked, and the probability of poisoning is very high. Eat less when frying and pickling, and health hazards are being faced. Drinking and cold drinks should be controlled, which is harmful to dental health.
# Food Safety Theme Class Meeting Concise Edition 2#
Teaching objectives:
1, so that students know the importance of food hygiene and safety;
2. Educate students on food hygiene;
3. Cultivate students' good dietary hygiene habits.
Key points and difficulties:
Food hygiene and safety education, strengthen behavior.
Teaching methods:
Give examples and practical materials to impress students' behavior. Conduct personal food hygiene and safety education.
Teaching process:
First, dialogue import:
Do you know what "the disease enters through the mouth" means?
Students discuss and communicate.
Second, educate students about food hygiene;
In daily life, people often have some unsanitary eating habits and behaviors, but many people don't notice them, which is very bad for their health. This is the truth of the sentence "the disease enters from the mouth". It should be pointed out that:
1, get into the habit of washing hands before eating. People's hands do this and that every day and touch all kinds of things. Infected with germs, viruses and parasite eggs. Wash your hands carefully with soap before eating 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 and parasite eggs, but also remain pesticides and insecticides. If not cleaned, they may not only be infected with diseases, but also lead to 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, so it is difficult for inexperienced people to distinguish them clearly. Only by not eating wild vegetables and wild fruits casually can we avoid poisoning and ensure safety.
4, do not eat rotten food. When food rots, it tastes sour and bitter; It gives off a special smell, which is caused by bacterial overgrowth. Eating these foods will lead to food poisoning.
Don't buy or eat the inferior food and drinks sold by street vendors at will. These inferior foods and drinks often do not meet the standards, 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 tell with the naked eye. Clear and transparent water may also contain germs and viruses, so drinking boiled water is the safest.
Common food hygiene misunderstandings are as follows:
1, so that eating is lively and happy: whenever holidays, most people like to "grab food" in restaurants in twos and threes, or eat at home with relatives and friends, which is lively and easy to exchange feelings. This is not healthy, 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 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 is washed and filtered, it still contains many chemical components, which will pollute the food. As for wrapping food in 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 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, dishcloth cleaning is not timely: experiments show that after using a brand-new dishcloth 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. 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 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) are poorly disinfected, and these toilet papers contain too many bacteria because of incomplete disinfection; Even if it is well disinfected, toilet paper will be contaminated during storage. 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 during the wiping process.
6. Dry tableware or fruit with a towel: People usually think that tap water is raw and unsanitary, so after washing tableware or fruit with tap water, they usually dry it with a towel. This looks hygienic and careful, but in fact it's just the opposite. It should be noted that many bacteria often survive on dry towels. At present, most tap water in China has undergone strict disinfection treatment, so the food thoroughly cleaned with detergent and tap water is basically clean and safe to eat, so it is not necessary to wipe it with a dry towel.
7. Cook rotten food before eating: Some housewives are frugal, and sometimes they cook slightly rotten 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 leftover food.
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 already introduced bacterial metabolites through the juice, and even microorganisms have begun to multiply, among which mold will lead to cell mutation and cancer. Therefore, as long as the fruit is rotten, it should not be eaten, or it is better to throw it away.
9, food hygiene and safety education, wash your hands before and after meals.
10. Don't buy food and drink with no origin, no production date and no shelf life.
# Food Safety Theme Class Meeting Concise Edition 3#
Dear leaders and colleagues,
Good morning, my name is _ _, and I am in charge of _ _. I feel very honored that the competent department has given me this opportunity to speak. To this end, on behalf of all the staff of _ _ Hotel, I would like to express my gratitude to the leaders at all levels and my deep respect to my colleagues who have worked together in the service industry.
According to the relevant requirements of Zhengzhou Branch of the US Food and Drug Administration, our unit thoroughly implements the spirit of relevant documents from higher authorities, further strengthens the management of hotel food hygiene and safety, effectively prevents and controls the occurrence of food poisoning incidents, and ensures 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", "white tofu" and "gutter oil on the table", people have been frightened by all kinds of toxic foods, and endless food safety incidents have left everyone at a loss. Frequent food safety accidents have aroused great concern of the whole society about food safety, and also prompted our government to re-examine this problem which has risen to the height of national public safety and actively take various measures to strengthen supervision over all aspects of food safety. Therefore, as the entrance link of food safety chain, catering service units should start from themselves, take "responsibility" as the day and operate with "morality" to maintain the normal operating order of the catering industry.
First of all, it is necessary to effectively incorporate hotel hygiene and epidemic prevention and food safety into their work responsibilities, with the "number one" taking overall responsibility and the leaders in charge being specifically responsible. For example, the manager of the food and beverage department is responsible for the front hall, the back kitchen is responsible for the back kitchen, and the food delivery department is responsible for food production, etc., and the responsibility system for specific work is clearly defined to effectively protect the food safety of the people.
The second is to strictly control and standardize procedures.
In the daily management of catering, we attach great importance to food safety and hygiene, and strictly control five levels: 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 qualified. Whether the stored food is within the shelf life and whether the raw material storage meets the management requirements; Focus on food raw materials and food additives.
And whether the food-related products are prohibited by the state or of unknown origin; Strictly check edible oil, bulk food, meat and meat products.
Through a series of measures, enterprises have avoided food safety accidents and vicious incidents of food poisoning, and ensured the personal safety of consumers.
The third is the "Six T Practices" and its detailed implementation rules.
Enterprises adopt the management method of "six T practices", the content of which is to adhere to six "things to do every day": daily processing, daily integration, daily cleaning, daily standardization, daily inspection and daily improvement, so as to ensure the food safety of catering enterprises. In the implementation of "Six T Practice", Yanneng Hotel always puts food safety in the most prominent position and implements it in every detail.
1, in the procurement and acceptance of raw materials, strictly require certificates and tickets, and strictly control the quality;
2. The key positions are strictly disinfected by changing clothes for the second time to prevent cross-contamination; Strengthen the "corresponding seating" of all items in daily work;
3. The raw and auxiliary materials in the warehouse should be left out and right in, first in and first out, and the storage of daily necessities should be reduced to a minimum, and stored separately according to high, medium and low dosage, and managed in layers to prevent items from expiring;
4, the ground, cooking stoves without water, no greasy, no sanitary corner; In the arrangement of tableware, knives, chopping boards and towels, we should strictly sit in the right position;
5. In the process of cleaning, washed and unwashed, and meat and vegetable ponds are strictly distinguished.
After the implementation of "Six T Practice", the hotel kitchen has always been kept clean, standardized and tidy, especially the kitchen floor and kitchen countertops are oil-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 10 seconds during operation, which improves work efficiency; Through repeated correct operations, a good code of conduct has been formed, and employees have developed 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 the suggestions of leaders of the Food and Drug Administration and catering colleagues. "Food is the most important thing for the people, and food safety is the top priority". The responsibility of food safety is more important than Mount Tai. Let's join hands and do our part to create a good catering service industry order and ensure the food safety of the citizens!
# Food Safety Theme Class Meeting Concise Edition 4#
Design concept
There is a requirement in the new Kindergarten Outline that kindergartens must give priority to protecting children's lives and promoting children's health, and carry out safety and health education 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 put toys, straws and other materials in role games in their mouths, and some of them are useless after being reminded by teachers. Obviously, children don't know what to eat and what not to eat. Moreover, some parents are also laissez-faire to their children at home, ignoring this aspect of discipline. Therefore, it is necessary to carry out healthy learning activities of "don't eat indiscriminately", so that children can understand the harm of eating indiscriminately, know what they can and can't eat, and enhance their self-protection awareness.
This activity is divided into three parts. The first part: through the introduction of the story of stomachache in winter and winter, I understand the harm of eating indiscriminately; The second link: let's talk about things that can't be eaten casually in hot weather; The third link: let the children know what the kindergarten can't eat at ordinary times in the game.
moving target
1, by watching the live performance, I know the harm of eating casually.
2. Willing to communicate boldly the dangers of eating indiscriminately in simple language and improve self-protection awareness.
Activities to be prepared
Story: Winter and winter with pictures of stomachache and food.
Activity process
First, listen to the story of winter and winter stomachache
One day, my mother took Dongdong home from kindergarten. Dongdong must buy sausages to eat, so mother must buy two for Dongdong. Dongdong will be eaten soon. Dongdong came home and saw many strawberries in the basket. He grabbed them and ate them. Mom said, "Dongdong, wash it before eating." I'm not afraid of dirt. I eat a lot in winter. At night, I don't know why my stomach hurts badly in winter and winter.
1. What did you eat in winter? Sausage, strawberry
How does your stomach feel after eating so much? (It hurts)
3. Say, what should you do if you are in winter? (Eat less, don't eat unclean things)
Summary: Although delicious food tastes good, children always want to eat it, but in order to protect our stomachs, we can't eat too much, and we can't eat unwashed food, so we must clean it.
Second, communicate and discuss what can't be eaten.
1, holiday, the weather is very hot, what should we eat, what should we eat less or not? (Eat more vegetables and fruits and drink more water) (Eat less cold drinks, drinks and junk food)
2. On the road, the fragrant mutton kebabs and roasted chicken wings are really attractive. What should I do? (Eat less, don't eat)
3. What should I pay attention to when eating fish? (Be careful that the fishbone gets stuck in your throat)
4. Look at the picture: Why can't these things be eaten?
Food bitten by rats and flies.
expired food
Rotting food
Uncleaned food
Summary: the barbecue in the street is particularly unsanitary and can't be eaten. Rats and flies have been bitten and cannot be eaten. Be sure to wash the fruit before eating it. Buying food depends on the shelf life. When eating fish, clean the fish bones. Once the fishbone gets stuck, we shouldn't cry. If we cry, the fishbone will sink deeper. Tell adults or teachers to go directly to the hospital.
Third, the right or wrong of the game.
Take medicine into kindergarten, suck jelly with your mouth, and play with glass balls with your mouth. ...
What behaviors are wrong? Can I do this?
Conclusion: These behaviors are too dangerous and easy to cause injuries. Children shouldn't eat indiscriminately, which will make us sick. So take care of your health, pay attention to food safety and eat clean and hygienic food.
# Food Safety Theme Class Meeting Concise Edition 5#
moving target
1, know some food hygiene knowledge, and understand the health and the harm of junk food to human body.
2. Distinguish the types of green food and junk food in the rush to answer.
3. Willing to eat some more nutritious green food and participate in the green food game.
Activities to be prepared
1, some pictures related to food hygiene.
There is a children's book and a red marker.
Activity process
1, children talk:
Teacher: What food do you like to eat? Why?
2) Teachers put all kinds of foods mentioned by children on the blackboard one by one or draw them on the blackboard quickly and classify them.
2. Understand the importance of paying attention to food hygiene by observing children's books.
1) Look at the picture and say: What are the children doing? Think about it. Is this right? Why?
2) Look at the picture and say: What about these children? Why do they get sick?
For example, observe a child with diarrhea and say: Why does he have diarrhea?
3. Guide children to participate in the discussion: What food is better to eat? What kind? Eat less food. Why?
4. Let children record green food and junk food on paper.
The teacher asked the children to talk about the results of self-recording, and combined with the recorded results to find out the best food and the worst food, and named them "green food" and "junk food".
5, food first answer, the teacher reported the name of the food, please tell the children garbage or green food.
Teacher: Fruit and vegetables. Children: green food;
2) Teacher: Potato chips, crispy corners, fried chicken legs. Young children: junk food.
6. Guide children to choose two kinds of green food.
The teacher asked three children to come up and play with three kinds of green food and stand in a row. Play the game "Squat": Tell yourself to squat separately from others and pick it up quickly. For example, there are green objects: cucumbers, tomatoes and vegetables. The first one is a cucumber, saying, "Cucumber squat, cucumber squat, cucumber squat." Hearing this, the vegetables immediately picked them up and said, "Vegetable squat, vegetable squat, vegetable squat and tomato squat." Then, go on ... if it's wrong, someone else will play.
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