1. When buying food, pay attention to whether the food packaging has a manufacturer, production date, whether it has expired, whether the food raw materials, nutritional ingredients are marked, whether there is a QS mark, and you cannot buy Sanwu products.
　　2. Open the food packaging and check whether the food has the sensory properties it should have. Do not eat foods that are spoiled, rancid, moldy, insects, dirty, mixed with foreign objects, or other sensory properties. If protein foods are sticky, fatty foods have a howling smell, carbohydrates have a fermented smell or Drinks with abnormal deposits etc. cannot be eaten.
　　3. Do not buy boxed meals or food at unlicensed vendors to reduce the hidden danger of food poisoning.
　　4. Pay attention to personal hygiene, wash your hands before and after meals, wash your own tableware, do not use unclean containers to hold food, and do not litter to prevent mosquitoes and flies.
　　5. Eat less fried and fried foods
　　Second, what is food adulteration, adulteration and counterfeiting?
　　 (1) "Adultation" refers to the addition of cheap or no nutritional value to food, or the removal of nutritious substances from food or replacement of inferior substances, thereby reducing the quality, such as honey Invert sugar is added, coloring is added to chocolate biscuits, and fat is extracted from whole milk powder.
　　 (2) "Doping" means adding some sundries to food, such as adding sodium silicate or borax to yuba; adding red brick wood to chili powder.
　　 (3) "Forgery" means that the packaging label or product description does not match the contents.
　　 Adulterated, adulterated, or counterfeit food should generally be handled by the administrative department. Those that affect nutrition and hygiene shall be dealt with by the administrative department of health in accordance with the law.
　　 3. What types of foods are prohibited from production and operation?
　　Prohibited foods include the following categories:
　　 (1) spoilage, oil rancidity, mildew, insects, dirty and unclean, mixed with foreign objects or other abnormal sensory characteristics, which may be harmful to human health;
　　BR>　　(2) Contains poisonous or harmful substances or is contaminated by toxic or harmful substances, which may be harmful to human health;
　　(3) Contains pathogenic parasites, microorganisms, or the content of microorganisms exceeds national limit standards; BR>　　(4) Meat and its products that have not been inspected or failed to pass the inspection;
　　(5) Poultry, livestock, beasts, aquatic animals, etc. and their products that have died of illness, poisoning or unknown causes;
(6) Containers and packaging are dirty, severely damaged, or contaminated by unclean transportation;
　　 (7) Adulteration, adulteration, forgery, affecting nutrition and hygiene;
　　 (8) Non-food Processing of raw materials, adding non-food chemical substances or treating non-food as food;
　　(9) exceeding the shelf life;
　　(10) for special needs such as disease prevention, the health administrative department or the province, Autonomous regions and municipalities specifically prohibit the sale;
　　(11) Containing residues of additives that have not been approved by the health administrative department exceeding the allowable amount specified by the state;
　　(12) Others that do not meet the food hygiene standards and hygiene requirements.
　　 Fourth, how to distinguish fake and inferior food?
　　Counterfeit food is like a mouse crossing the street, everyone shouts and beats. But it is difficult for people to recognize it during daily shopping. The "Seven-character Law" for the Prevention of Fake and Inferior Foods guides consumers to strengthen self-prevention of food safety in an easy-to-understand and easy-to-remember way, with a view to making fake and inferior foods withdraw from the market due to lack of market. Prevent the "seven-character method": that is, prevent "colorful, white, reverse, long, loose, low, and small".
　　 One anti-"yan". Beware of foods with overly gorgeous colors. For example, the strawberries that are currently on the market are as big, red and bright as wax fruit, the pickles stems are bright yellow and attractive, and the bottled fern is bright green and does not fade. Problem with adding color?
　　Second-proof "white". Any food that is abnormal and unnatural white may be harmed by chemicals such as bleaching agents, brighteners, flour treatment agents, etc.
　　Three defenses "long". Try to eat less food with a long shelf life. Packaged cooked meat and poultry products stored at 3°C ​​are pasteurized, and the shelf life is generally 7-30 days.
　　Four defenses "reverse". It is food that prevents anti-natural growth. If you eat too much, it may have an impact on your body.
　　Five anti-"small". Beware of the products of small workshop-type processing enterprises. The average sampling pass rate of such enterprises is low, and shocking food safety incidents often occur in these enterprises.
　　 six defenses "low". "Low" refers to foods whose prices are significantly lower than the general price level, and most of the foods with too low prices are "silly".
　　 seven defenses "disperse". Bulk is bulk food. Some soy products, bulk cooked food, pickles, etc. sold in bazaars may come from underground processing plants.
　　5. What problems should be paid attention to in food storage?
　　 An in-out system should be established to achieve first-in-first-out; all kinds of food are stored in categories with obvious signs to prevent cross-contamination; keep away from the wall and the ground. Four anti-": anti-mildew or anti-corrosion, anti-mouse, anti-insect, anti-fly.
　　 6. How to clean the pesticide residues on fruits and vegetables?
　　 (1) Washing and soaking method (washed with clean water and soaked): The pesticides contaminated by vegetables mainly include pesticides, which are difficult to dissolve in water. This method can only remove part of the polluted pesticides, but washing with water It is the basic method to remove other dirt on vegetables and fruits and remove residual pesticides. Mainly used for leafy vegetables. Generally, rinse off surface dirt with water first, otherwise it is equivalent to soaking fruits and vegetables in diluted pesticides. Then soak in clean water for no less than 10 minutes. Fruit and vegetable cleaning agent can increase the dissolution of pesticides. Therefore, a small amount of fruit and vegetable cleaning agent can be added when soaking. After soaking, rinse with running water 2-3 times.
(2) Alkaline water soaking method after cleaning: Organophosphorus pesticides decompose rapidly in an alkaline environment, so this method is an effective measure to remove pesticide pollution and can be used for all kinds of vegetables and fruits. The method is to first rinse the surface dirt, soak it in alkaline water (generally add 5g-10g of alkaline surface to 500m1 of water) for 5-15 minutes, and then rinse with clean water 3-5 times.
　　 (3) Peeling method: Vegetables and fruits with uneven or fine hairs are more likely to be contaminated with pesticides, so peeling off the skin is a better method to remove residual pesticides.
　　(4) Storage method: Pesticides can slowly decompose into harmless substances over time (oxygen in the air and enzymes in vegetables have a certain decomposing effect on residual pesticides), so it is good for melons and fruits that are easy to preserve Vegetables can be stored for a certain period of time to reduce pesticide residues. Generally, it should be stored for more than 15 days, and it is recommended not to eat freshly picked unpeeled fruits immediately.
　　 (5) Heating method: Carbamate insecticides decompose faster as the temperature rises, so some vegetables and fruits that are difficult to treat by other methods can be heated to remove some pesticides. This method is commonly used for celery, spinach, Chinese cabbage, cabbage, green peppers, cauliflower, beans, etc. First, clean the surface contaminants with clean water, put them in boiling water for 2-5 minutes, and then rinse with clean water 1-2 times.
　　 (6) Sunlight: Vegetables that have been dried by sunlight have less pesticide residues.
　　 Seven. How to identify vegetables that use hormones to promote maturity?
　　Some vegetable farmers spray with hormones in order to speed up the growth of vegetables and grow more. Eating this kind of vegetables is bad for health. How to identify?
　　The tomato has a smooth skin. When the vegetable grower sprays the growth, fattening, and ripening hormone on it, part of the hormone liquid will flow to the lower end, causing the part to grow particularly fleshy, forming a "pointy butt". Of course you can't eat this kind of tomatoes. In addition, it is very large, mottled with red and green, and feels hard to the touch. It has no juice or very little juice after cutting. This is also ripened by a ripening agent and should not be purchased. Weird growths such as winter melon, cucumber, and eggplant. Winter melon and eggplant are small in size and large in the bottom. Cucumbers grow lumpy all over the body, all of which are the result of spraying hormones. Some fruits have thin skin and tender flesh, and some celery is big and long, so don't eat them as well.
　　8. How to purchase edible oil and what documents should I obtain?
　　 When purchasing edible oil, be sure to purchase barreled edible oil marked with the "QS" mark. If you purchase bulk edible oil, it is very easy to buy dipping oil And problematic edible oil, the quality cannot be guaranteed. The certificates that should be obtained are: the seller’s hygiene permit, industrial and commercial business license, and a copy of the "quality inspection report" of the edible oil. If the edible oil is not purchased and certified as required, once there is a problem with the oil and no seller can be found, the responsibility shall be borne entirely by oneself.
　　 8. How to drink bottled water healthy?
Once the 　　 bottled water is opened, it should be used up as soon as possible, usually within a week, otherwise it should be heated and boiled before drinking. After the barreled water is delivered to the door, even if the barreled drinking water is of better quality, it is easy to breed bacteria if it is left for too long. Especially in the hot summer, when the temperature is high, the bacteria multiply faster, and they cannot survive for a long time. Bottled mineral water is best placed in a dark, ventilated and cool place, and avoid exposure to sunlight. At the same time, we must be alert to the secondary pollution of drinking fountains, and pay attention to regular cleaning of drinking fountains. Manufacturers are required to come to the door to clean the drinking fountains every once in a while.
　　 When buying bottled water, pay attention to whether the packaging barrel is crystal clear and has a hard texture. Good quality barrels (bottles) should be made of PC material, with high transparency, smooth and clear surface, and barrels made of recycled waste plastic as raw materials. Commonly known as "black barrels", the color is black, Darkness and poor transparency. In order to reduce costs, some manufacturers still use this type of bottled water that is expressly prohibited. Consumers should carefully choose the identification. The lid of the bucket should be bright and clean, with high hardness.
　　 In addition, consumers can try to invert the bucket, which should not leak. When the bucket is pulled out from the water dispenser, the inside of the bucket should just be blocked again. Qualified drinking water should be colorless, transparent, clear, free of peculiar smell and odor, and no visible matter to the naked eye. Aquatic products with yellowish color, turbidity, flocculent precipitation or impurities, and peculiar smell must not be drunk.
　　 Nine, what can cause food-borne diseases such as food poisoning?
　　 (1) The refrigeration method is incorrect, such as storing cooked food at room temperature for a long time to cool, storing large pieces of food in the freezer, or the refrigeration temperature is not enough.
　　 (2) The interval between cooking and eating is too long, so that bacteria have enough time to multiply.
　　 (3) The cooking or heating method is incorrect, and the food temperature is below 70°C.
　　 (4) Food processed by pathogen carriers or infected persons.
　　 (5) Use contaminated raw food or raw materials.
　　 (6) Cross-contamination of raw and cooked food.
　　 (7) Defrost food at room temperature.
　　 (8) The method of cleaning and disinfecting kitchen equipment and tableware is incorrect.
　　 (9) used food from unsafe sources.
　　 (10) The processed food is contaminated.

　　10. Ten suggestions for the prevention of food-borne diseases
　　1. Do not buy foods that are spoiled, dirty, dirty and other harmful substances;
　　2. Do not eat foods of unknown origin; do not buy foods without factories Foods with incomplete identifications such as famous factory sites and expiration dates;
　　3. Do not patronize unlicensed and unlicensed mobile stalls and restaurants with poor sanitary conditions; do not randomly buy or consume inferior foods and beverages sold by street vendors. These inferior foods and beverages are often unqualified in hygienic quality, and eating them will endanger health.
　　4. Do not eat cooked food and leftover food that have been placed at room temperature for more than 2 hours;
　　5. Do not eat wild vegetables or wild fruits casually. There are many types of wild vegetables and wild fruits. Some of them contain toxins harmful to the human body. It is difficult for people with inexperience to distinguish them clearly. Only by not eating wild vegetables and wild fruits can we avoid poisoning and ensure safety.
　　6. Wash melons and fruits when eaten raw. Fruits and vegetables will not only be contaminated with germs, viruses, parasite eggs, but also residual pesticides and insecticides during the growth process. If they are not cleaned, they may not only be infected with diseases, but may also cause pesticide poisoning.
　　7. Do not drink unclean water or unboiled tap water; whether the water is clean or not is difficult to distinguish with the naked eye. Clear and transparent water may also contain germs and viruses. It is safest to drink boiled water.
　　 8. Eat directly The melons and fruits should be cleaned with clean water and peeled as much as possible; if you don’t eat rotten food, the food will become sour and bitter if the food is rotten. It emits peculiar smell, which is caused by the proliferation of bacteria. These foods can cause food poisoning.
　　9. Wash your hands before eating or after going to the toilet; develop the habit of washing your hands before eating. Human hands do this and that every day, and touch all kinds of things. It can be contaminated with germs, viruses and parasite eggs. Wash your hands carefully with soap before eating to reduce the possibility of "disease in the mouth".
　　 10. If abnormal sensory traits are found during eating, stop eating immediately.
　　Eleven or eight common misunderstandings of dietary hygiene are as follows:
　　1. It’s so lively and happy to have dinner together: On holidays, people mostly like to go to a restaurant in twos and threes to "pick a meal", or family and friends have a meal at home, and it’s lively. It is easy to exchange feelings. This is not conducive to health and does not conform to dietary hygiene, especially in the current extraordinary period, where a meal-sharing system is implemented. The practice of sharing meals is to be responsible and respect for the health of others and oneself.
　　2. Wrap food in white paper: Some people like to wrap food in white paper because the white paper looks clean. But in fact, in the production process of white paper, many bleaching agents and chemical raw materials with corrosive effects are added. Although the pulp is washed and filtered, it still contains a lot of chemical components, which will contaminate food. As for packaging food with newspapers, it is even more undesirable, because when printing newspapers, many inks or other toxic substances are used, which is harmful to the human body.
　　3. Use wine to disinfect the dishes: Some people often use white wine to wipe the dishes, thinking that this can achieve the purpose of disinfection. As everyone knows, the degree of alcohol used for disinfection in medicine is 75°, while the alcohol content of general liquor is mostly below 56°, and liquor is different from medical alcohol after all. Therefore, using white wine to wipe the dishes and chopsticks cannot achieve the purpose of disinfection.
　　4. Wiping cloths are not cleaned in time: Experiments have shown that the number of bacteria that grows on brand-new cloths after a week of use at home will surprise you; if you are in restaurants or food stalls, the situation will be worse. Therefore, before wiping the dining table with a rag, it should be thoroughly cleaned. Wipes should be boiled and disinfected every three or four days to avoid health hazards due to improper use of wipes.
　　5. Wipe tableware with toilet paper: Chemical verification has shown that many toilet papers (especially those produced by informal manufacturers) are not well disinfected. These toilet papers contain a lot of bacteria because they are not disinfected; even if the disinfection is good, the toilet paper will be placed Contaminated during release. Therefore, using ordinary toilet paper to wipe the tableware or fruits will not only not wipe the food clean, but will bring more chances of contamination to the food during the wiping process.
　　6. Use towels to dry tableware or fruits: People often think that tap water is raw water and unhygienic. Therefore, after washing tableware or fruits with tap water, they often use towels to dry them. This seems to be hygienic and careful, but the opposite is true. It should be noted that there are often many germs living on dry towels. At present, most of the tap water in cities in our country has undergone strict disinfection treatment, so the food washed with detergent and tap water is basically clean and can be eaten with confidence, no need to wipe with a dry towel.
　　7. Boil spoiled food before eating: Some housewives are more frugal, and sometimes cook slightly spoiled food before eating at high temperature, thinking that this will 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 easily destroyed and decomposed. Therefore, this method of heating leftover food is not advisable.
　　 8. Cut out the rotten part of the fruit before eating: When some people eat fruit, they are used to cutting the rotten part of the fruit before eating it, thinking that it is more hygienic. However, microbiologists believe that even if the rotten part of the fruit is cut off, the remaining part has been passed into the bacterial metabolites through the juice, and even microorganisms have begun to multiply. The molds in the fruit can cause mutations in human cells. Carcinogenic. Therefore, as long as a part of the fruit is rotten, it is not suitable to be eaten, and it is better to throw it away.