You have to know about food safety!

In recent years, with the rapid development of China's economy, people's living standards continue to improve food safety has become the focus of attention, because it is related to the health and safety of the masses. Let's learn about food safety today!

Common sense of food safety

1. When purchasing food, pay attention to whether the food packaging has the manufacturer, production date, expiration date, whether the food raw materials and nutritional ingredients are marked, whether there is QS mark, and can not purchase three no products.

2. Open the food package and check whether the food has its proper sensory properties. It is not allowed to eat food that is rotten, rancid, mildewed, infested, dirty, mixed with foreign matters or other abnormal sensory properties. If protein food is sticky, stained lipid food has howling smell, carbohydrate has fermented smell or drink has abnormal sediment, etc., it is not allowed to eat.

3. Do not go to unlicensed vendors to buy boxed rice or food to reduce the risk of food poisoning.

4. Pay attention to personal hygiene, wash hands before and after meals, wash and disinfect your 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

What is food adulteration, adulteration and forgery?

1. "Adulteration" refers to the addition of cheap or non nutritive substances in food, or the extraction of nutritive substances from food or the replacement of secondary substances, so as to reduce the quality, such as the addition of invert sugar in honey, the addition of pigment in chocolate biscuits, the extraction of fat in whole milk powder, etc.

2. "Adulteration" means adding some sundries in food, such as sodium silicate or borax in beancurd, and red brick wood in chili powder.

3. "Forgery" refers to the discrepancy between the package mark or product description and the content.

Food adulterated, adulterated or forged shall generally be handled by the administrative department for Industry and commerce. Those affecting nutrition and health shall be dealt with by the administrative department of health according to law.

What kinds of foods are prohibited from production and operation?

1. Putrefaction, rancidity of oil, mildew, insects, filth, mixed with foreign matters or other sensory abnormalities, 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 in excess of the national standard;

4. Meat and its products that have not passed the hygiene inspection or have not passed the inspection;

5. Poultry, livestock, animals, aquatic animals and their products that die of illness, poisoning or unknown cause of death;

6. The container package is dirty, seriously damaged or the means of transport is dirty, causing pollution;

7. Adulterate, adulterate, forge, or affect nutrition or health;

8. Processing with non food raw materials, adding non food chemicals or treating non food as food;

9. Exceeding the shelf life;

10. For the purpose of disease prevention and other special needs, the administrative department of health under the State Council or the people's Government of a province, autonomous region or municipality directly under the central government specifically prohibits the sale;

11. Containing additives that have not been approved for use by the administrative department of health under the State Council, or pesticide residues exceeding the allowable amount prescribed by the state;

12. Other non-conforming food hygiene standards and hygiene requirements.

How to distinguish fake food?

Fake food is like a rat in the street. Everyone shouts and fights. But it's hard for people to recognize when they go shopping. "Seven word method" for prevention of fake and inferior food guides consumers to strengthen self prevention of food safety in an easy to understand and remember way, so as to make fake and inferior food withdraw from the market due to lack of market. Prevention of "seven character method": namely, prevention of "gaudy, white, anti, long, loose, low and small".

One against "Yan". Be wary of over colorful food. For example, strawberries on the market are as big, red and bright as wax fruits, salted vegetable stems are bright, yellow and attractive, and bottled bracken is fresh and green and does not fade. Do you have any problem in adding pigment?

Second, prevent "white". All foods are abnormal and unnatural white. In nine out of ten, they will be harmed by chemicals such as bleach, whitening agent, flour treatment agent, etc.

Three defense "long". Try to eat less food with long shelf life. The packaged poultry products stored at 3 ℃ are pasteurized. The shelf life is generally 7-30 days.

Fourth, to prevent "anti". It's a kind of anti natural food. If you eat too much, it may affect your body.

Five prevention "small". We should be wary of the products of small workshop processing enterprises, which have the lowest average sampling qualification rate. Shocking food safety incidents often occur in these enterprises.

Six prevention "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 "greasy".

Seven prevention "dispersion". Bulk food refers to bulk food. Some markets may sell bulk bean products, bulk cooked food, pickles, etc. from underground processing plants.

What causes can lead to food poisoning and other diseases?

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

2. The interval between cooking and eating is too long, so that bacteria have enough time to reproduce.

3. The cooking or heating method is not correct, the heating is not complete, and the central temperature of the food is lower than 70 ℃.

4. Food is processed by a pathogen carrier or an infected person.

5. Use contaminated raw food or raw and auxiliary materials.

6. Cross contamination of raw and cooked food.

7. Thaw food at room temperature.

8. The cleaning and disinfection methods of kitchen equipment and tableware are not correct.