Food safety tips Do you usually pay attention to it?

<> "The director of the market bureau took me to the market, after visiting the vegetable market, and shopping for snacks, but I was repeatedly slapped in the face, see how the director calmly cracked and hit the problem!"

When you eat out, you must pay attention to food safety!

1. Vegetables contaminated with pesticides. In order to grow vegetables quickly and well, vegetable farmers use high-concentration pesticides to spray vegetables and market them early.

2. Uncooked beans and green beans with a green appearance contain saponins and trypsin inhibitors, which can cause poisoning to the human body.

3. Sprouted potatoes and green tomatoes contain solanine toxic substances, and poisoning symptoms such as dizziness, vomiting, and salivation will occur after eating.

4. Bean sprouts grown with chemical fertilizers are ammonia-containing defective compounds, which can be transformed into a carcinogen called nitrosamine under the action of bacteria. Long-term ingestion can cause people to suffer from stomach cancer, esophageal cancer, liver mold elimination sock cancer and other diseases.

1. Take the "expiration date" and "expiration date" seriously, do not buy expired products, and report to the store operator if you find expired products. If a packaged food "goes bad" within the expiration date stated on the package or returns home with a damaged package, it should be returned and reported to the retailer or food processor.

2. Counterfeit and shoddy food involves the use of inferior and cheap raw materials to deceive consumers and reduce the cost of competition. If it is found that the sale of counterfeit products is noisy, the counterfeit label of the food and contaminated food should be reported to the relevant authorities. Reporting and exposing these incidents can help the authorities investigate and punish unscrupulous traders and prevent the recurrence of such incidents.

3. Fresh food, especially meat, fish and other seafood, should be stored on the bottom floor of the refrigerator, and processed food should be placed on the top floor. Food should be packaged or properly covered before storage.

4. Do not put hot food in the refrigerator, as this will increase the temperature in the refrigerator.

5. Store cans, bottles and bags in a dry and cool place and protect them from insects or rodents.

6. Remember to wash your hands before preparing food and eating.

7. After the utensils for handling fresh food are used, the utensils must be thoroughly cleaned before handling the cooked food or before handling the food intended to be eaten raw.

8. Carefully choose the place of food procurement and dining. Ensure that their personnel, utensils, and other facilities are kept clean and tidy. This is an important indicator of the hygiene standards of restaurants, including "behind-the-scenes" facilities.

9. Hot food should be hot, and cold food should be cold. Avoid eating any food that has been kept at room temperature for more than 2 hours. Special attention is especially required in situations where food needs to be prepared in advance or in large quantities, such as meetings, large social events, outdoor events, etc., or when external conditions are poor.

10. If there is suspicion about fresh foods such as fruits and vegetables, the golden rule is "cook, cook, peel or throw away".

Personally, I don't think the puffed things are good, and the things I grow are the best