Home Uncategorized Food safety should pay attention to some food safety knowledge such as what on food packaging?

Food safety should pay attention to some food safety knowledge such as what on food packaging?

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we should eat more green food

eat more food marked by the Chinese Nutrition Society

you can eat food marked with quality and safety

pay attention to the production date and shelf life of food

vegetables should be washed and soaked more

eat less pickled and spicy food, eat more green food

drink more boiled water and wash hands frequently

summer has high temperature and humidity, which is suitable for the reproduction of various pathogenic microorganisms. Food is easy to decay. In addition, the bite and crawling of disease vector insects pollute food. Once you eat food contaminated by bacteria or bacterial toxins, it may cause food poisoning. Here, Xi’an food and Drug Administration reminds residents to do the following:
first, pay attention to the shelf life when buying food. When purchasing food, residents should carefully distinguish the factory date and validity period. Do not buy boxed meals in places without the approval of the administrative
department, and do not eat boxed meals that have been stored for more than 4 hours. Do not buy homemade cooked meat, cold dishes and bean products sold by roadside vendors; Do not eat expired, unmarked and damaged food; Don’t buy yogurt without refrigeration
Second, don’t eat too many cold drinks. Cold drinks are delicious, but you can’t eat and drink uncontrollably, which will dilute the gastric juice, cause the disorder of normal flora in the stomach, reduce the local resistance, create conditions for the invasion of pathogenic bacteria, and be prone to diarrhea
Third, it is not suitable to save leftovers. When the temperature rises, even if the meals do not stay overnight, they should be refrigerated in time and cannot be stored at room temperature. In daily cooking, try to follow the principle of doing as much as you eat, and try not to leave food. The leftovers that have not been eaten must be refrigerated and preserved in the refrigerator, and it is best to wrap them with plastic wrap to prevent cross contamination of food in the refrigerator
IV. eat less cold dishes in restaurants. When dining in a restaurant, try to order more hot dishes when ordering, and the leftover vegetables should not be packed. If you want to hold wedding banquets, birthday banquets and other large banquets, you should choose a hotel with sufficient reception capacity, because you need to make some finished or semi-finished dishes long before the banquet. If there are no corresponding conditions, if the food is not properly preserved, it is very easy to deteriorate
v. prevent pesticide residue poisoning in vegetables. Now, many farmers spray various pesticides during the growing period of vegetables in order to prevent diseases and pests of vegetables. Therefore, when buying vegetables, residents had better go to the formal market. If the edible part of vegetables is damaged or eaten by insects, these leaves should be removed and other complete leaves should be left for consumption

before eating, if you wash it with clean water, soak it for 20 to 30 minutes, or wash it with special detergent, and use it according to the product manual of the detergent. In addition, vegetables can also be washed with rice washing water, which can effectively remove residual pesticides
1. Take seriously the “validity period” and “shelf life”, do not buy expired products, and report to the store operator if any expired products are found. If the packaged food is “deteriorated” within the validity period indicated on the package or the package is found damaged after returning home, it shall be returned and reported to the retailer or food processor
2. Fake and shoddy food involves using inferior and cheap raw materials to deceive consumers and reduce competitive costs. If it is found that the sale of fake brands, food with fake labels and contaminated food should be reported to relevant institutions. Reporting and exposing these incidents can help the authorities investigate and deal with illegal vendors and prevent the recurrence of such incidents
3. Fresh food, especially meat, fish and other seafood, should be stored at the bottom of the refrigerator and processed food at the top. Food should be packaged or properly covered before storage
4. Don’t put hot food in the refrigerator because it will raise the temperature in the refrigerator
5. Store cans, bottles and bags in a dry and cool place and prevent insects or rats
6. Remember to wash your hands before preparing food and eating. 7. The utensils for handling fresh food must be thoroughly cleaned after use, before handling cooked food or before handling food intended to be eaten raw
8. Carefully choose the place of food purchase and dining. Ensure that its personnel, tableware and other facilities are clean and tidy. This is an important indicator to reflect the hygienic standards of restaurants, including “behind the scenes” facilities

I. common sense of food safety
1. When purchasing food, pay attention to whether the food packaging has the manufacturer, production date, whether it has passed the shelf life, whether the food raw materials and nutritional components are marked, whether there is QS logo, and can not buy three noes products
2. Open the food package and check whether the food has its due sensory properties. It is not allowed to eat foods with corruption, oil rancidity, mildew, insects, dirt, mixed with foreign matters or other abnormal sensory properties. If protein foods are sticky, stained fat foods have howling taste, carbohydrates have fermented smell or drinks have abnormal sediment, it is not allowed to eat
3. Do not buy boxed meals or food from unlicensed vendors to reduce the hidden danger 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 contain food, and do not litter to prevent the breeding of mosquitoes and flies
5. Eat less fried and fried foods
2. What is food adulteration, adulteration and forgery
(1) “adulteration” refers to the addition of cheap or non nutritive items to food, or the extraction of nutritive substances from food or the replacement of inferior substances, thus reducing the quality, such as the addition of invert sugar in honey, the addition of pigment in chocolate biscuits, the extraction of fat from whole milk powder, etc
(2) “doping” refers to adding some sundries into food, such as sodium silicate or borax into Yuba; Red brick wood is added to chili powder
(3) “forgery” means that the package identification or product description is inconsistent with the contents
adulterated, adulterated or forged food should generally be handled by the administrative department for Industry and commerce. Those affecting nutritional hygiene shall be handled by the administrative department of public health according to law
III. what kinds of foods are prohibited from production and operation
foods prohibited from production and marketing include the following categories:
(1) foods that are corrupt, rancid, moldy, infested, dirty, mixed with foreign matters or other sensory abnormalities that may be harmful to human health
(2) containing or contaminated with toxic or harmful substances that may be harmful to human health
(3) it contains pathogenic parasites and microorganisms, or the content of microbial toxins exceeds the national limit
(4) meat and its products that have not been inspected or fail to pass the inspection
(5) poultry, livestock, animals, aquatic animals and their products that have died of illness, poisoning or unknown cause of death
(6) pollution caused by dirty and unclean containers and packages, serious damage or unclean means of transport
(7) adulteration, adulteration, forgery, which affects nutrition and hygiene
(8) processing with non food raw materials, adding non food chemicals or treating non food as food
(9) beyond the shelf
(10) for special needs such as disease prevention, 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 health administrative department of the State Council or pesticide residues exceeding the allowable amount specified by the state
(12) other items that do not meet the food hygiene standards and requirements
IV. how to distinguish fake and shoddy food
fake and shoddy food is like a rat crossing the street and everyone yells at it. But it is difficult for people to recognize when they are shopping everyday. The “seven character law” on the prevention of fake and shoddy food guides consumers to strengthen food safety self-prevention in an easy to understand and remember way, in order to make fake and shoddy food withdraw from the market due to lack of market. Prevent the “seven character method”: that is, prevent “gorgeous, white, anti, long, scattered, low and small”
first prevention “gorgeous”. Beware of foods with too bright colors. For example, strawberries currently on the market are as big and red and bright as wax fruit, pickle stems are bright and yellow and attractive, and bottled bracken is bright and green and does not fade. Keep an eye. Is there a problem in adding pigment
Second Prevention “white”. If the food is abnormally and unnaturally white, nine times out of ten it will be harmed by chemicals such as bleach, whitening agent and flour treatment agent
Three Prevention “long”. Try to eat less food with a long shelf life. Packaged cooked meat and poultry products stored at 3 ℃ are pasteurized, and the shelf life is generally 7-30 days
four prevention “anti”. Eating too much food may have an adverse effect on the body
five prevention “small”. Beware of the products of small workshop processing enterprises, which have the lowest average sampling qualification rate of food, and shocking food safety events often occur in these enterprises
six prevention “low”. “Low” refers to the food whose price is significantly lower than the general price level. Most of the food with too low price is “greasy”
seven prevention “scattered”. Bulk food is bulk food. The bulk bean products, bulk cooked food and pickles sold in some fairs may come from underground processing plants
v. what should be paid attention to in food storage
a receipt /issue system should be established to ensure first in first out; All kinds of food shall be stored in categories with obvious signs to prevent cross contamination; Keep away from the wall and the ground, and achieve the “four prevention”: mildew or corrosion prevention, rat, insect and fly prevention
VI. how to clean the residual pesticides on fruits and vegetables
(1) water washing and soaking method (soaking after washing with clean water): organophosphorus pesticides are the main types of pesticides contaminated by vegetables. Organophosphorus pesticides are difficult to dissolve in water. This method can only remove some contaminated pesticides, but water washing is the basic method to remove other pollutants on vegetables and fruits and remove residual pesticides. It is mainly used for leafy vegetables. Generally, wash the surface dirt with water first, otherwise it is equivalent to soaking fruits and vegetables in diluted pesticides. Then soak with clean water for no less than 10 minutes. The fruit and vegetable cleaning agent can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaning agent can be added during soaking. After soaking, rinse with running water for 2-3 times
(2) alkaline water immersion method after cleaning: organophosphorus pesticides decompose rapidly in alkaline environment, so this method is an effective measure to remove pesticide pollution and can be used for all kinds of vegetables, melons and fruits. The method is to wash the surface dirt, soak it in alkaline water (generally add 5g-10g alkaline surface in 500m1 water) for 5-15 minutes, and then rinse it with clean water for 3-5 times
(3) peeling method: vegetables, melons and fruits with uneven or hairy appearance are more likely to be contaminated with pesticides, so peeling is a better method to remove residual pesticides
(4) storage method: pesticides can be slowly decomposed into substances harmless to human body over time (oxygen in the air and enzymes in vegetables have a certain decomposition effect on residual pesticides), so melons, fruits and vegetables that are easy to preserve can be stored for a certain period of time to reduce pesticide residues. Generally, it should be stored for more than 15 days. At the same time, it is recommended not to eat freshly picked fruits without peeling immediately
(5) heating method: carbamate insecticides decompose faster with the increase of temperature, so some pesticides can be removed by heating for vegetables, melons and fruits that are difficult to be treated by other methods. This method is commonly used in celery, spinach, Chinese cabbage, Chinese cabbage

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