Start the 222 National Food Safety Publicity Week with the theme of "* * * Creating a New Food Development * * Enjoy a Better New Life". Let's learn about food safety together! The following is the "222 National Food Safety Publicity Week Publicity Popular Science Information" carefully compiled by me for your reference only, hoping to help you. 222 National Food Safety Publicity Week Publicity Popular Science Materials (I)
Notice on Launching 222 National Food Safety Publicity Week
According to the relevant requirements of "Opinions of Central the State Council on Deepening Reform and Strengthening Food Safety Work", 222 National Food Safety Publicity Week will be launched on August 29th. In order to effectively prepare for the publicity week, the relevant matters are hereby notified as follows:
1. Theme of the event
The theme of the National Food Safety Publicity Week in 222 is: "* * * Create a New Food Safety Development * * * Enjoy a Better New Life". As China enters a new stage of development, people's demand for food is more diversified, and food safety is expanding from quantity safety and quality safety to nutrition and health. We should follow the "four strictest" as the fundamental principle, maintain and optimize an efficient, orderly, unified and safe market environment, accelerate the construction of a high-standard market system, guide and drive the high-quality development of the food industry, and promote the supply of products to be more nutritious and healthier; It is necessary to constantly innovate the governance model, guide all walks of life to participate in it, create a new pattern of * * * building * * * governing * * *, continuously enhance people's sense of gain, happiness and security, and create a good food safety atmosphere for the 2th Party Congress.
II. Publicity Focus
(1) Thoroughly study and implement Socialism with Chinese characteristics Thought in the new era and the spirit of the 19th National Congress of the Communist Party of China and the previous plenary sessions of the 19th National Congress, and focus on the theme of Publicity Week, highlighting the concept that everyone is responsible for food safety, and * * * governance * * *.
(2) Focus on showing the new ideas, new practices and new achievements of all relevant departments in various regions in performing their duties according to law, improving institutional mechanisms, innovating supervision methods, using technology empowerment to improve supervision efficiency, maintaining food safety, helping high-quality industrial development, and improving people's satisfaction.
(3) guide food enterprises to enhance their sense of main responsibility, strengthen quality and safety control in the production and operation process, lead the food industry to drive innovation, upgrade files, give play to brand effect and promote high-quality development.
(4) carry out in-depth publicity on food safety science, popularize scientific knowledge of food safety, guide the masses to consciously abide by the law, improve their ability to safeguard rights and scientific literacy, and create a strong atmosphere of food safety society.
iii. arrangement of activities
(1) at the national level. The State Council Food Safety Office and other 27 departments jointly organized and developed the National Food Safety Publicity Week National Key Activities and Division Plan. All relevant departments and units organize activities according to the plan.
(2) local level. Food safety offices at all levels, in conjunction with relevant departments and units at the same level, organize publicity week activities with reference to the national activity plan and in combination with local conditions and characteristics.
(3) the social level. All relevant departments in various regions mobilize and guide all kinds of social groups, market entities and associations, and extensively carry out thematic publicity activities such as popular science propaganda, honest practice and skill training for consumers, food practitioners and media reporters.
IV. Relevant requirements
(1) Strengthen organizational leadership. Establish a working mechanism in which food safety offices at all levels organize and coordinate, relevant departments perform their respective duties, and the whole society actively participates. Strengthen personnel and financial security to ensure the smooth progress of various activities and form a scale momentum. Synchronize the deployment of epidemic, fire, traffic, anti-trampling and other safety protection measures, strictly investigate, eliminate hidden dangers, implement emergency plans, and prevent accidents.
(2) Enhance the effectiveness of activities. Use a unified "National Food Safety Publicity Week" logo. Do a good job in publicity and news services, and effectively form a pattern of all-media coverage. Pay close attention to the law of communication and public concern, actively integrate the advantages of traditional media and emerging media, and constantly enrich the ideas and methods of publicity. Strengthen the publicity of public opinion monitoring during the week, timely judge and release it safely, and ensure a stable and orderly public opinion environment.
(3) serious work style. Strictly abide by the spirit of the eight central regulations and their detailed rules for implementation, practice thrift, and strictly prohibit extravagance, extravagance and formalism.
(4) summarize the results in time. Please pay attention to summing up the effectiveness and experience of publicity week activities in all regions and relevant departments, and submit the electronic version of the summary report to the State Council Food Safety Office before September 3. Popularization of popular science materials in National Food Safety Publicity Week in 222 (II) < P > I. What is food quality and safety < P > Food quality and safety refers to the degree to which food quality ensures the health and safety of consumers. Including three aspects:
First, the quality and safety problems caused by food pollution. Example: biological pollution, chemical pollution, physical pollution, etc.
second, the quality and safety problems brought by the technological development of food industry. Such as: food additives, food production agents, media, radiation foods, genetically modified foods, etc.
the third is the abuse of food labels. Examples: forging food labels, lacking warning instructions, falsely labeling food functions or ingredients, and lacking Chinese food labels (imported food).
Second, how to ensure food safety in life
The following four tips on food safety will teach you how to ensure food safety in life!
(1) Smart purchase: buy at room temperature first, then buy after freezing;
(2) food processing: separate processing, raw and cooked food;
(3) cooking and heating, and thoroughly cooking;
(4) What about leftovers? Pack in advance, put in the refrigerator within 2 hours, keep in the refrigerator for no more than 3 days, heat thoroughly, boil for 3-5 minutes, and heat as much as you eat without repeated heating.
tips on food safety
(1) when buying food, pay attention to whether the food packaging has the manufacturer and production date,
whether the shelf life has expired, whether the raw materials and nutrients of the food are marked and whether there is QS mark.
(2) Open the food package and check whether the food has its proper characteristics. You can't eat abnormal foods such as spoilage, rancidity of oil, mildew and insects. Pay attention to personal hygiene, wash your hands before and after meals, wash and disinfect your own tableware, and don't use unclean containers to hold food. 4. Eat less fried and fried food. 4
IV. Tips for purchasing food safety publicity
(1) Look at the packaging: the product packaging is tight and intact, the trademark content is complete, and the product name, factory name, address, net weight, main ingredients, production date and shelf life are clearly visible.
(2) Look at the color: the color of the product should be consistent with the name. If the color is too bright and unnatural, it may be caused by adding too much pigment. Don't buy and use it.
(3) smell: the smell of the product should be consistent with the name of the product, and it should be soft and pungent. If there is an odor, it indicates that it has deteriorated.
(4) taste: the taste of the product should be sweet and sour, and there should be no bitterness, astringency or alcoholic taste (except alcoholic beverages)
5. Suggestions on food safety publicity to prevent food-borne diseases
(1) Do not buy food that is spoiled, unclean and contains other harmful substances.
(2) Do not use food of unknown origin; Do not buy food with incomplete identification such as no factory name, no factory address and shelf life.
(3) Do not patronize unlicensed mobile stalls and restaurants with poor sanitary conditions; Do not buy or eat inferior food and drinks sold by street vendors at will.
(4) Do not eat cooked food and leftover food that have been left at room temperature for more than 2 hours.
(5) Don't eat wild vegetables and wild fruits casually.
(6) Wash raw fruits and vegetables.
(7) Wash your hands before or after eating, and get into the habit of washing your hands before eating.
VI. Emergency measures after food poisoning
After food poisoning, don't panic, violently vomit and diarrhea, accompanied by pain in the middle and upper abdomen. People with food poisoning often have dehydration symptoms due to vomiting and diarrhea, such as dry mouth and sunken eyes. The following emergency measures can be taken: drinking water: drink a lot of clean water immediately and dilute the toxin. Vomiting: press the throat with your fingers and spit out the food in your stomach as much as possible. Handling: Effectively handle the food that causes poisoning to avoid more people being victimized. 222 National Food Safety Publicity Week Publicity Popular Science Materials (III)
The theme of 222 Food Safety Publicity Week is "* * * Create a new food development, * * * enjoy a better new life". How to eat healthily and safely? Let's learn the Five Points of Food Safety published by the World Health Organization, WHO).
Five points of food safety:
● Keep clean
● Separate raw food from cooked food
● Cook food thoroughly
● Store food at a safe temperature
● Use safe water and food ingredients
First, keep clean: wash water before and after meals, wash your hands before cooking.
Second, separate raw and cooked foods: raw and cooked foods must be separated, and they should not be mixed and stored. The knives and anvil containers should be kept separately to avoid pollution and illness.
three, safe cooking: meat and poultry eggs should be cooked, greedy for fresh food is confused, eggs and germs should be killed, and reheating should be enough.
fourth, keep food at a safe temperature: cooked food is difficult to store at room temperature for a long time, so it should be put into the refrigerator in time after eating, and it still needs to be heated and cooked before eating. The refrigerator is not a safe.
5. Use safe water and food raw materials: the drinking water should meet the standard, the vegetables and fruits should be carefully selected, and they should not be eaten after the shelf life, so don't try to save money.
keep clean
1. Wash your hands frequently
Wash your hands before and during food preparation, after handling raw meat, poultry, seafood, eggs and vegetables, after going to the toilet, after touching pets and disposing of garbage, before handling cooked food and before eating. Use safe flowing water when washing your hands, and then wipe your hands with paper towels or clean towels.
2. Tableware and kitchenware should be cleaned
When washing tableware and kitchenware, rinse them with flowing safe water, dry them, and cook and disinfect them frequently.
3, the kitchen environment should be clean
Keep the kitchen air circulating, and the floor, vegetable sink and refrigerator should be clean inside and outside; Wash dish cloths and dishcloths thoroughly in time after use, and replace them frequently.
Separate raw and cooked foods
1. Separate raw and cooked foods
Raw meat, poultry, eggs, seafood, vegetables, etc. should be packed in plastic fresh-keeping bags, paper bags or suitable containers, and then placed on the bottom of the freezer or freezer; Dairy products, cooked meat products, canned food, drinks and fruits that can be eaten directly should be placed on the upper floor of the freezer or freezer; Food in the refrigerator should be cooked separately to avoid cross-contamination.
2. Kitchen utensils and containers should be cooked separately.
Chopboards and knives for handling food should be used separately and cleaned separately after use.
food should be thoroughly cooked and burned
1. Cooking should be thoroughly cooked and burned
Proper cooking methods and proper temperature can kill almost all harmful microorganisms, and the temperature of cooked food reaching 7℃ is helpful to ensure food safety. Therefore, when processing meat, poultry, eggs, seafood and other foods, we should cook and burn them thoroughly, especially barbecue, meat stuffing, large pieces of meat and whole chicken. If you use a small fire, because the temperature is low, you must extend the time, that is, "slow stew with a small fire."
2. thoroughly heat the cooked food once again
put it at room temperature before eating, and then heat it again; Cold cooked food taken out of the refrigerator, especially leftovers, cannot be eaten directly. It must be thoroughly heated, steamed, boiled and thoroughly heated. Heat the leftovers repeatedly, preferably not more than once.
keep food at a safe temperature
a safe temperature refers to a temperature that is not suitable for the growth and reproduction of microorganisms. Under the conditions of below 5℃ and above 6℃, most microorganisms can slow down the growth and reproduction, or stop growing. That is, 5℃-6℃ is a dangerous temperature for food insecurity.
1. Unsafe room temperature
At room temperature, cooked food should not be stored for more than 2 hours; Cooked food and perishable food should be stored in cold storage (below 5℃); Cooked food should be kept above 6℃ before eating. The longer it is kept at room temperature, the greater the risk of microbial growth and reproduction. From the perspective of safety, food should be eaten immediately after cooking.
2. Store the food in the refrigerator after cooling
If warm food is directly put into the freezer, it will lead to the overload operation of the refrigerator, and the temperature in the food center will not drop rapidly, and pathogenic bacteria may take the opportunity to multiply in large numbers enough to cause poisoning. Therefore, it is necessary to wait until the food is cooled to room temperature before putting it in the refrigerator.
3. Don't freeze and thaw raw meat repeatedly
Livestock meat, poultry meat, seafood, etc. It's best to divide it into small pieces and package it separately before putting it in the frozen layer. Take small packets of food before each processing to avoid repeated freezing and thawing to accelerate spoilage, or cause the destruction and loss of nutrients.
4. Clean the refrigerator regularly
"The refrigerator is not a safe". No matter whether it is refrigerated or frozen, don't store food for too long. Over a long period of time or damaged packaging is easy to cause cross-contamination, or food spoils and loses its best edible value. Home-made food should not be stored in the freezer for more than one month; Even if prepackaged foods is within the shelf life, it is best not to exceed 3 months. Eat what you buy first, and it is best not to eat food that lasts too long.
5. Don't buy or eat food that has expired.
Use safe water and food raw materials
1. Choose fresh vegetables and fruits, staple food without mildew, beans and peanuts, and wash and peel them properly to reduce risks.
2. Use safe water in the whole process of food preparation, including cleaning fruits and vegetables, processing food, cleaning cooking utensils and tableware, and washing hands.
3. Do not use untreated river water, rain water and snow water to process food, so as to avoid food-borne or water-borne diarrhea caused by environmental pollution. 222 National Food Safety Publicity Week to publicize popular science materials (IV) < P > 1. Are foods divided into ordinary foods and special foods?
in the food safety law of the people's Republic of China in 215, food is defined as all kinds of finished products and raw materials for human consumption or drinking, as well as articles that are traditionally both food and Chinese herbal medicines, but excluding articles for therapeutic purposes. The fourth chapter lists special foods separately and points out that the state exercises strict supervision and management over special foods such as health foods, formula foods for special medical purposes and infant formula foods. In other words, there are special and ordinary foods.
2. What are the special foods?
The aforementioned health foods, formula foods for special medical purposes and infant formula foods are all special foods. Let's take a look at what makes them special.
1. Health food: Health food refers to the claim that it has specific health care functions or supplements vitamins.