1, when buying food, pay attention to the food packaging with or without the manufacturer, date of production, whether the shelf life, food ingredients, nutritional composition is marked, with or without the QS logo, can not buy three products.
2, open the food package, check whether the food has its due sensory properties. Can not eat spoilage, fat rancidity, mold, insects, dirty, mixed with foreign objects or other sensory properties of abnormal food, if the protein food sticky, stained fat food with howling taste, carbohydrates have fermented smell or drink unusual precipitates and so on can not be eaten.
3, do not buy boxed lunches or food from unlicensed vendors to reduce the risk of food poisoning.
4, pay attention to personal hygiene, wash your hands before and after meals, wash and sterilize your own utensils, do not use unclean containers to hold food, do not litter to prevent mosquitoes and flies.
5, eat less fried, fried food
2, what is food adulteration, adulteration and forgery?
(1) "Adulteration" refers to the addition of cheap or no nutritional value of food items, or from the food to draw out the nutritious substances or replace them with substandard substances, thereby reducing the quality of, such as honey in the addition of sugar, chocolate cookies added to the coloring, full-fat milk powder in the fat and so on.
(2) "adulteration" that is, the addition of some miscellaneous food, such as rotting bamboo in the addition of sodium silicate or borax; chili powder in the addition of red brick wood, etc..
(3) "Counterfeiting" means that the package labeling or product description does not match the contents.
Adulterated, adulterated and falsified food should generally be handled by the industrial and commercial administrative departments. To affect the nutritional health, should be handled by the health administrative department in accordance with the law.
Three, the ban on the production and operation of food including what kinds?
Prohibition of the production and operation of food products include the following categories:
(1) corruption and deterioration, fat rancidity, mold, insects, dirty, unclean, mixed with foreign bodies or other sensory traits are abnormal, which may be harmful to human health;
(2) contains toxic, hazardous substances, or is contaminated with toxic, hazardous substances, which may be harmful to human health;
(3) contains pathogenic parasitic substances, which may be harmful to human health. (3) contains pathogenic parasites, micro-organisms, or microbial toxin content exceeding the national limit standards;
(4) without health inspection or unqualified meat and its products;
(5) sick, poisoned, or the cause of death of poultry, livestock, veterinary animals, aquatic animals and other products thereof;
(6) containers and packaging is dirty and unclean, seriously damaged or Unclean means of transportation resulting in contamination;
(7) adulteration, adulteration, forgery, affecting nutrition, hygiene;
(8) processed with non-food raw materials, adding non-food chemical substances, or non-food as food;
(9) more than the shelf life;
(10) for disease prevention and other special needs, the State Council, the State Council, the administrative departments or provinces, autonomous regions, direct and direct control of the health department. Administrative department of the State Council or the people's governments of provinces, autonomous regions and municipalities directly under the Central People's Government specifically prohibit the sale of;
(11) containing additives that have not been approved by the State Council administrative department of health, or pesticide residues in excess of the national permissible amount;
(12) other food hygiene standards and hygiene requirements do not meet.
Four, how to distinguish shoddy food?
Shoddy food is like a street rat, everyone shouts. But people in the daily shopping is difficult to recognize. Counterfeit food prevention "seven words", in an easy-to-understand and easy-to-remember way to guide consumers to strengthen food safety self-prevention, in order to make the lack of shoddy food market and out of the market. Prevention of "seven words": that is, to prevent "colorful, white, anti-, long, scattered, low, small".
One against "colorful". Excessively colorful food to be wary of, such as the current listing of strawberries like wax fruit as big and red and bright, bright yellow pickle stalks attractive, bottled fern bright green does not fade, etc., to keep an eye, is not a problem in the addition of pigments?
The second defense "white". Where the food is abnormal and unnatural white, nine times out of ten there will be bleach, whitening agent, flour treatment agent and other chemicals harmful.
The third defense is "long". Try to eat less food with a long shelf life, 3 ℃ storage of packaged cooked meat and poultry products using pasteurization, shelf life is generally 7-30 days.
Four anti-"anti". Is to prevent anti-naturally grown food, if consumed in excess may have an impact on the body.
Five against "small". To beware of small-scale processing enterprise products, this type of enterprise food average sampling pass rate is the lowest, alarming food safety incidents often appear in these enterprises.
Six prevent "low". "Low" refers to the price is significantly lower than the general price level of food, the price is too low, most of the food "cat".
Seven defense "loose". Bulk is bulk food, some marketplace sales of bulk soybean products, bulk cooked food, pickles, etc. may come from the underground processing plant.
Five, food storage should pay attention to what problems?
Systems should be established in and out of the warehouse, to do first-in-first-out; all types of food storage, marked obvious, to prevent cross-contamination; to do away from the wall off the ground, to do the "four prevention": mold or anticorrosion, rodent-proof, insect-proof, fly-proof.
Six, how to wash fruits and vegetables on the residual pesticides?
(1) washing and soaking method (with water after washing and soaking): vegetables contaminated with pesticide varieties of organophosphorus insecticides, organophosphorus insecticides are insoluble in water, this method only removes some of the contaminated pesticides, but the water washing is to remove vegetables and fruits and other dirt on the removal of pesticide residues on the basis of the method. Mainly used for leafy vegetables. Generally first rinse off the surface dirt with water, otherwise it is equal to soaking fruits and vegetables in diluted pesticides. Then soak in water, soak no less than 10 minutes, fruit and vegetable cleaner can increase the dissolution of pesticides, so soak can add a small amount of fruit and vegetable cleaner, soak with running water after rinsing 2-3 times.
(2) after cleaning alkaline water immersion method: organophosphorus insecticides decompose rapidly in an alkaline environment, so this method is effective in removing pesticide contamination measures, can be used for all types of vegetables and fruits. The method is to first rinse the surface dirt, immersed in alkaline water (generally 500m1 water to add 5g-10g of alkaline surface) for 5-15 minutes, and then rinse with water 3-5 times.
(3) peeling method: the appearance of uneven or more hairy vegetables and fruits, more likely to be contaminated with pesticides, so peeling is a better way to remove residual pesticides.
(4) storage method: pesticides over time can slowly decompose into harmless substances (oxygen in the air and vegetables in the enzyme residues of pesticides have a certain degree of decomposition), so easy to save fruits and vegetables can be stored for a certain period of time to reduce the amount of pesticide residues. Generally should be stored for more than 15 days, while it is recommended not to immediately eat the newly picked unpeeled fruits and vegetables.
(5) heating method: carbamate insecticides as the temperature rises, decomposition accelerated, so some other methods difficult to deal with vegetables and fruits can be heated to remove some of the pesticides. This method is commonly used in celery, spinach, cabbage, cabbage, peppers, cauliflower, beans, etc., first wash the surface pollutants with water, put into boiling water for 2-5 minutes to fish out, and then rinse with water 1-2 times.
(6) Sunshine: Vegetables dried by sunlight have less pesticide residue.
Seven, how to identify the use of hormones to promote the ripening of vegetables?
Some vegetable farmers in order to make the vegetables grow faster, more growth with hormone spraying, eat this kind of vegetable is not good for health, how to identify it?
Tomato skin smooth, when the farmers sprayed it to promote large, fertilizer, ripening hormone, hormone liquid part of the flow to the lower end, resulting in this part of the special long meat, the formation of "pointed butt". This tomato of course can not eat. In addition, the head is very large, red and green mottled, touch hard, cut no juice or juice is very little, this is also ripening agent ripening, should not be purchased. Growth of strange such as winter melon, cucumber, eggplant and so on, winter melon, eggplant on the small under the big, cucumber is the whole body long pile, are the results of spraying hormones. Some fruits are tender skin, some celery body large body long, do not eat as well.
8. How to purchase cooking oil, what documents should I ask for?
When purchasing cooking oil, be sure to purchase barrels of cooking oil labeled with the "QS" logo. If you purchase bulk cooking oil, it is very easy to buy driving oil and cooking oil problems, the quality of which is not guaranteed. Documents that should be requested include: the seller's health license, business license, and a copy of the cooking oil's "quality inspection report". If you do not follow the requirements of the cooking oil procurement and documentation, once the oil problems, can not find the seller, the responsibility for their own.
How to drink bottled water?
Once opened, bottled water should be used as much as possible in a short period of time, usually within a week, otherwise it should be heated and boiled before drinking. Even the better quality barrels of drinking water are susceptible to bacterial growth if left too long after delivery. Especially in the hot summer, the temperature is high, the speed of bacterial reproduction is also accelerated, more can not be stored for a long time. Barrels of mineral water, it is best to be placed in a light, ventilated and cool place, avoid exposure to the sun. At the same time, we must also be vigilant about the secondary pollution of the water dispenser, pay attention to regular cleaning of the water dispenser. Require manufacturers to come to the door at regular intervals to be responsible for cleaning the water dispenser.
Purchase of bottled water should pay attention to the first look at the packaging barrel is crystal clear, hard texture. Better quality barrels (bottles) should be made of PC material, barrel transparency, smooth and bright surface, and the use or add recycled waste plastic as raw materials made of barrels, commonly known as: "black barrels", the color black, dark, poor transparency. Some manufacturers to reduce costs, still using this expressly prohibited the use of packaging barrels of water, consumers should carefully choose to identify. Bucket lid should be bright and shiny, high hardness.
In addition, consumers can try to invert the bucket, should not leak. When the bucket is pulled out of the water dispenser, the inside of the bucket should be just right to plug the bucket again. Qualified drinking water should be colorless, transparent, clear, free of bad taste and odor, and no visible matter to the naked eye. Yellowish color, turbidity, flocculent precipitation or impurities, there is an odor of water products must not be consumed.
Nine, what causes food poisoning and other foodborne diseases?
(1) Incorrect refrigeration methods, such as storing cooked food at room temperature for a long time to cool it down, storing large pieces of food in the freezer, or not refrigerating at a sufficient temperature.
(2) Too long an interval between cooking and eating, allowing enough time for bacteria to multiply.
(3) Incorrect cooking or heating methods, incomplete heating, and food center temperatures below 70 degrees.
(4) Processing of food by pathogen carriers or infected persons.
(5) Use of contaminated raw food or raw materials.
(6) Cross-contamination of raw and cooked food.
(7) Thawing food at room temperature.
(8) Incorrect cleaning and sanitizing methods of kitchen equipment and tableware.
(9) Using food from unsafe sources.
(10) Contaminated food after processing and preparation.
Ten suggestions for preventing foodborne diseases
1, do not buy or eat food that is rotten, dirty or unclean and other harmful substances;
2, do not consume food of unknown origin; do not buy food with incomplete labeling such as no factory name, factory address and shelf life;
3, do not patronize unlicensed or unauthorized mobile stalls and food establishments with poor hygiene; do not buy or consume street vendors without permission; do not buy and consume street vendors without permission. Buy and consume poor-quality food and beverages sold by street vendors. These poor-quality foods and drinks are often of substandard hygiene quality and can be hazardous to your health if you consume them.
4, do not eat cooked food and leftover food placed at room temperature for more than 2 hours;
5, do not eat wild vegetables, wild fruit. There are many kinds of wild vegetables and fruits, some of which contain toxins that are harmful to human beings, and it is difficult for inexperienced people to recognize them clearly, so only if you don't eat wild vegetables and fruits casually, you can avoid poisoning and ensure safety.
6, raw fruits and vegetables to wash. Fruits and vegetables in the growth process will not only be contaminated with germs, viruses, parasite eggs, and residual pesticides, insecticides, etc., if you do not clean, not only may be infected with disease, but also may cause pesticide poisoning.
7, do not drink unclean water or unboiled tap water; whether the water is clean, only with the naked eye is difficult to distinguish, clear and transparent water may also contain germs, viruses, drink boiled water is the safest
8, direct consumption of fruits and melons should be clean water to thoroughly wash and peeled as far as possible; do not eat rotting food, food spoilage, it will taste sour, bitter; emit a strange odor, this is because the bacteria multiply and cause a large amount of food. The food will taste sour and bitter and give off a strange odor, which is caused by the proliferation of bacteria, and eating these foods will cause food poisoning.
9, before eating or after eating should be washed hands; to develop the habit of washing hands before eating. People's hands every day dry this dry that, contact with a variety of things. Will be contaminated with germs, viruses and parasite eggs. Before eating, wash your hands carefully with soap in order to reduce the possibility of "illness from the mouth".
10, in the process of eating if you find the sensory properties of abnormal, should immediately stop eating.
Eleven, eight common dietary hygiene misunderstandings are as follows:
1, good hustle and bustle like meals: Whenever the holidays, most people like to restaurants in twos and threes, "a handful of meals", or friends and relatives at home dinner, and lively and easy to exchange feelings. This is not conducive to health, not in line with dietary hygiene, especially at this very time, it is best to implement the meal system. The practice of sharing meals is responsible for and respect for the lives and health of others and themselves.
2, with white paper package food: some people like to use white paper package food, because the white paper looks as if the clean and dry. But in fact, white paper in the production process, will add a lot of bleach and with the corrosive effect of chemical raw materials, pulp, although rinsed and filtered, still contains a lot of chemical ingredients, will contaminate the food. As for the use of newspapers to package food, it is even more undesirable, because the printing of newspapers, will use a lot of ink or other toxic substances, very harmful to the human body.
3, with wine disinfection dishes: some people often use white wine to wipe dishes, thought this can achieve the purpose of disinfection. Do not know, the medical alcohol used to disinfect 75 °, and the general alcohol content of white wine more than 56 ° below, and white wine, after all, is different from medical alcohol. Therefore, the use of white wine to wipe dishes, simply can not achieve the purpose of disinfection.
4, rag cleaning is not timely: experiments show that the use of a week after the home of a brand new rag, the number of bacteria will make you surprised; if the restaurant or stalls, the situation will be worse. Therefore, before wiping your dining table with a rag, you should wash it well. Rag every three or four days should be sterilized by boiling water to avoid health hazards due to improper use of rags.
5, wipe the tableware with toilet paper: laboratory tests have proved that many toilet paper (especially informal manufacturers of toilet paper) disinfection status is not good, these toilet paper disinfection is not complete and contains a lot of bacteria; even if the disinfection is good, toilet paper will be placed in the process of contamination. Therefore, with ordinary toilet paper to wipe dishes or fruit, not only can not wipe the food clean, but will be in the process of wiping the food to bring more opportunities for contamination.
6, with a towel dry dishes or fruit: people tend to think that tap water is raw water, unhygienic, so in the tap water rinsed dishes or fruits, and then often use a towel to dry. This seems to be health care, but the opposite. It must be known that the dry towel will often survive many germs. At present, most of China's urban tap water after rigorous disinfection, so that the detergent and tap water thoroughly rinsed food is basically clean, you can rest assured that food, no need to wipe with a dry towel.
7, will be spoiled food after boiling and then eat: some housewives are more frugal, sometimes slightly spoiled food by high temperature after cooking and then eat, thought 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 temperatures and are not easy to be destroyed and decomposed. Therefore, this method of using heat to deal with the remaining food is not desirable.
8, the fruit rotten part of the gouge off and then eat: some people eat fruit, used to the fruit rotten part of the cut and then eat, thought this is more hygienic. However, microbiology experts believe that: even if the fruit has been rotten above the part of the cut, the remaining part of the juice has been passed into the bacterial metabolites, and even microorganisms began to reproduce, which can lead to human cell mutation of mold and carcinogenic. Therefore, as long as the fruit is already rotten part, it is not appropriate to eat, or thrown away as well