How to solve food safety How to solve food safety problems

In recent years, the issue of food safety has attracted widespread attention, and consumers should pay attention to whether there are the above marks (QS, green food, health food) on the food packaging when choosing food, pay attention to the production date, and ensure that they choose safe and hygienic food. With food safety incidents one after another**, consumers should remember to pay careful attention when choosing food.

This paragraph. Precautions.

Safe food First, pay attention to see whether the operator has a business license and whether its subject qualification is legal. 2. Pay attention to whether the food packaging label is complete, and pay attention to whether the outer packaging of the food is marked with the name of the product, the ingredient list, the net content, the factory name, the factory address, the production date, the shelf life, the product standard number, etc.

3. Pay attention to the production date and shelf life of the food, and pay attention to whether the food exceeds the shelf life.

Fourth, look at the product label, pay attention to distinguish the certification mark.

Fifth, look at the color of the food, don't be confused by the appearance of too bright, good-looking food.

6. Look at the health status of bulk food operators, pay attention to whether there are health certificates, health certificates and other relevant licenses, and whether there are fly-proof and dust-proof facilities.

Seventh, look at the food, pay attention to the market price comparison of the same kind of food, and rationally buy "discounted", "low-priced" and "first-class" food.

8. It is best to buy meat products and pickled meat products in standardized markets and "assured stores", and be cautious about buying food sold by traveling merchants (no fixed business place and cart sales).

At present, there is still a big gap between China's food safety situation and the requirements of the masses. These gaps are mainly manifested in five aspects:

First, the source pollution of primary agricultural products is relatively serious;

Second, the sampling pass rate of some food markets is low;

Third, the food safety management system is not perfect;

Fourth, the business order of food circulation is not standardized;

Fifth, counterfeit and shoddy food has been repeatedly banned.

In order to make China's food safety generally close to the level of developed countries, it is necessary to break through the "bottleneck" constraints in food safety work, and strive to establish and improve the food safety control system and legal system.

What needs to be done: strengthen the construction of laws and regulations.

Start at the source.

Establish a preventive mechanism.

Strengthen the supervision of wholesale markets and large supermarkets.

Solving food safety problems requires a number of aspects, and here are some specific measures:

Producers and sellers must ensure the quality and safety of food. Enterprises should pay attention to food safety, strengthen the supervision of food production, processing, sales and other links, abide by food safety laws and regulations, consciously safeguard the rights and interests of consumers, and turn the food safety responsibility of food enterprises to the society into their own conscious awareness, and solve the problem from the source.

Establish a good food safety supervision system. ** The department should strengthen the supervision of food production, processing, sales and other links, establish a sound food safety supervision system, implement the responsibility at all levels, and accept the supervision of the people, and the results of administrative law enforcement should be open to the people.

Improve China's food safety standards and laws and regulations. **The department should improve China's food safety standards and laws and regulations as soon as possible, strengthen the supervision and restraint of food safety, and strictly require enterprises to ensure the qualification of food.

Increase investment in food testing, inspection research and application. ** The department should increase investment in food testing, inspection research and application, establish a sound food safety testing system, strengthen the detection and supervision of food production, processing, sales and other links, and control the occurrence of food safety problems.

Establish a safety education and publicity system. **The department should establish a safety education and publicity system, strengthen food safety publicity and education, improve consumers' attention and understanding of food safety, and learn to use the law to protect their legitimate rights and interests.

The above measures can cooperate with each other to jointly solve food safety problems and protect the health and life safety of the people.

If a university causes diarrhea because of ice, it is more reasonable to prohibit the use of ice in beverage shops to protect the health of students. But there are other factors to consider specifically about whether this is actually effective.

First of all, it is necessary to understand whether this incident is an isolated incident, or a frequent problem, if it is frequent, it is necessary to further investigate the health status of the consumption area and the quality of the business, so as to take more comprehensive measures to ensure food safety problems.

Secondly, does the school provide enough good food service? If you can't provide excellent food and beverage products, you can't give students innovative options and only put too much emphasis on eliminating bad effects, which will disappoint students and even take a detour, so balancing the store's products with the school's characteristics and trustworthy people transparency is a must.

In conclusion, in terms of food safety, the prohibition of the use of certain raw materials or the adoption of solutions such as disinfection and hygiene standards may be necessary in some cases. However, first of all, we should evaluate the overall problem of food safety, determine the ultimate goal of protecting life and health, and ensure the effectiveness and fairness of the measures to ensure the surplus noise as soon as possible, and deal with them on the basis of objective facts and data.

I suggest dividing food (what you can eat and drink) into:

Category A: Category A foods that are only processed by humans naturally from nature (no matter what solid liquids, animals and plants, etc.), and there are no ---additives for rent. Note:

It can be dried, heated, peeled, etc., and cannot be filled (nor water). In short, you can't add any substance to it. For example, the wheat harvested in the field for two days can be dried and ground into flour, but it will not work if it is steamed into steamed bread with water, and it will become Class B.

Category B: Only substances that are fully recognized by people and are absolutely safe after being tested by time are added to food. For example, water, salt, and Chinese traditional condiments star anise, cinnamon, Sichuan pepper, green onions, ginger, garlic, yeast and so on.

Note: Steamed bread belongs to category B, if you add flavors, pigments or sweeteners to make bread--- how to become category C.

Category C: Food containing food additives that are legally safe (any additives, regardless of safety certification – as long as they are not Class B compliant). Illegal, non-additive, etc. are not to be discussed, and the rest are not explained.

Category D: Legally licensed additives with functional ingredients or pharmaceutical ingredients. For example, foods with smoking cessation functions, mints that clear your throat and roar, and functional drinks that are very well advertised, etc.

In short, Category A is not added, Category B is absolutely safe, Category C is added to the country and is internationally said to be safe, and Category D is added to the strange old man You think it is safe and acceptable.

Clumsy, ugly, first posting. Nanyang, Liu, 1983

I think it's mainly about the five aspects of **, cleaning, cooking, preservation and people.

** Ensure that all food is fresh and safe, and foods that do not meet the standards should be disposed of.

This step is important to minimize food hazards. Raw materials and ingredients can be contaminated with harmful bacteria, toxins, chemicals such as pesticides. Schools should ensure that food ingredients and tableware are only provided by vendors with valid licences, and these vendors should be required to provide supporting documentation.

When choosing the right business, schools should pay attention to handling, packaging, and shipping. Schools should consider those who are able to comply with the school's policies on healthy and sustainable environmental development.

Schools should select food suppliers in a fair, just, open and transparent manner. Suppliers should be selected on a regular basis through competitive bidding activities, preferably no more than three years. Schools should not choose lunch** merchants because of any kind of donation or the impact of any form of benefit such as free, reduced-price sponsorship, cash rebates, gifts, favors, or food services.

**The cost of food and the increase in food hygiene and safety risks that may result from the casual choice of the merchant are ultimately borne by the students and parents who spend money on eating.

Cleanliness Ensure that the food area is clean and that staff maintain good standards of personal hygiene.

Wash fruits and vegetables by rubbing or rinsing them under clean running water. All kitchen equipment must be cleaned carefully, and after using reusable containers, washed, rinsed and dried with detergent. Clean the table where students are sitting thoroughly before and after meals.

Cooking Make sure the food is cooked thoroughly.

Cooking is a very important step in ensuring the safety of microbial food. If the food is not cooked thoroughly, bacteria (e.g. E. coli, O157 in beef) may survive.

Personnel All food handlers in schools need to be "properly trained" to complete a number of different training courses.