Use your brain, how much do you know about food safety?

Teacher's guidance: Food safety is also an important knowledge point in the 2020 national examination.

The current Food Safety Law of the People's Republic of China was amended on December 29, 2018. The country is paying more and more attention to food safety and food health, and the probability of appearing in the common sense judgment part of the test is getting higher and higher.

Test point 1: In order to maintain and promote health and prevent chronic diseases, you should develop the habit of eating lightly, with less oil, less salt and less sugar in your diet. It is recommended that healthy adults consume 25-30g of cooking oil per day, no more than 6g of salt, and no more than 50g of added sugar.

Test point 2: Even if it is a liquor brewed from pure grains, excessive consumption will also cause harm to the human body and increase the risk of diseases such as hypertension and stroke.

Test point 3: Food safety work implements prevention-oriented, risk management, whole-process control, and social co-governance, and establishes a scientific and strict supervision and management system.

Test point 4: The content of food advertisements shall be true and legal, shall not contain false content, and shall not involve disease prevention and function. Food producers and traders are responsible for the authenticity and legality of the content of food advertisements.

Test point 5: The label and instruction manual of health food shall not involve disease prevention and first-class functions, and the content shall be true, consistent with the content of registration or filing, indicating suitable groups, unsuitable people, functional ingredients or iconic ingredients and their contents, etc., and state that "this product cannot replace drugs". The functions and ingredients of health foods should be consistent with the labels and instructions.

Test point 6: The people's food safety supervision and management department at or above the county level shall conduct regular or irregular sampling inspection of food, and publish the inspection results in accordance with relevant regulations, and shall not be exempted from inspection.

Test point 7: Personnel who suffer from diseases that hinder food safety as stipulated by the health administrative department shall not engage in work that comes into contact with food for direct consumption. Personnel engaged in food production and operation who come into contact with food for direct consumption shall undergo annual health examinations and obtain health certificates before they can work.

Test point 8: If a food producer or trader is ordered to suspend production and business or revoke the license for violating the provisions of this law three times in one year, the food safety supervision and management department shall order the suspension of production and business until the license is revoked.

Good teachers, good courses, good service.

Potassium prevents strokes, assists muscles in normal contractions, and lowers blood pressure. The World Health Organization recommends 3,510 mg of potassium per person per day. Bananas are considered by many to be the best potassium**, but that's not the case.

The data shows that 100 grams of bananas contain 256 mg of potassium, while potatoes of the same weight contain 342 mg and taro contain 378 mg, and the latter two have lower calories than bananas.

Cloves and mint are more heart-warming than red wine.

Polyphenol antioxidants have been found to increase the level of "good cholesterol" in red wine, which in turn can help reduce the risk of heart disease and stroke. There are 101 mg of polyphenols per 100 ml of red wine, but the same weight of cloves contains 15,188 mg and mint contains 11,960 mg. In addition, star anise and cocoa powder contain 5,460 mg and 3,448 mg, respectively.

Loaches contain more calcium than milk.

Calcium deficiency can not only harm bone health, but also lead to insomnia and even temper tantrums. Nutrition experts recommend a calcium intake of 700 to 1,000 mg per person per day for adults between the ages of 19 and 50. It is undeniable that milk is a good calcium supplement.

One sachet of milk (250 grams) contains 260 mg of calcium, which, while it may seem impressive, is less than the 299 mg of calcium contained in one serving of 100 grams of loach.

Experts recommend that each person should consume 60 to 90 mg of vitamin C per day. The data shows that oranges contain 33 mg of vitamin C per 100 grams, while bell peppers contain 72 mg.

Food safety is "a public health issue of the impact of toxic and harmful substances in food on human health".

Food safety is also an interdisciplinary field that specializes in ensuring food hygiene and food safety, reducing the hidden dangers of diseases, and preventing food poisoning in the process of food processing, storage, and sales.

QS is the English abbreviation of food "quality and safety", which is the food quality and safety market access mark, and is the quality mark, and the QS mark printed on the outer packaging of food indicates that it meets the basic requirements of quality and safety.

The food market access logo consists of "QS" and "quality and safety" Chinese words, and the main color of the logo is blue. The letters "Q" and "Quality and Safety" are Chinese blue, and the letters "S" are white.

1. When buying food, pay attention to whether the food packaging has the manufacturer, production date, whether the shelf life has passed, whether the food raw materials and nutrients are marked, whether there is QS logo, and you cannot buy three no products.

2. Open the food package and check whether the food has its due sensory properties. Do not eat spoilage, rancidity, mildew, insects, filth, unclean, mixed with foreign substances or other abnormal sensory properties, if the protein food is sticky, the fat food has a howling smell, the carbohydrate has a fermented smell or the drink has abnormal sediment, etc.

3. Do not buy lunch boxes or food from unlicensed vendors to reduce the risk of food poisoning.

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

Ten food safety tips.

1.Take the "expiration date" and "expiration date" seriously, do not buy expired products, and report expired products to the store operator. 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 food involves the use of low-quality, cheap ingredients to deceive consumers and reduce the cost of competition. If you find that you are selling counterfeit brands, counterfeit labels of food and contaminated food, you should report 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 foods, especially meat, fish, and other seafood, should be stored on the bottom floor of the refrigerator, with processed foods on the top floor. Food should be packaged or properly covered before storage.

4.Do not leave hot food in the refrigerator as this will raise the temperature inside the refrigerator.

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

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

7.Utensils for handling fresh food should be thoroughly washed after use, before handling cooked food or before handling food intended for raw consumption.

8.Choose carefully where to buy food and eat. Make sure their personnel, utensils, and other facilities are clean and tidy. This is an important indicator of the restaurant's "behind-the-scenes" facilities, hygiene standards.

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 to "cook, cook, peel or throw away".

(1) The legislative background and purpose of the Food Safety Law.

Food safety law refers to a series of legal norms that regulate behaviors related to food safety. On November 19, 1982, China passed the Food Sanitation Law of the People's Republic of China (Trial), which was amended on October 30, 1995, forming the relatively mature Food Sanitation Law of the People's Republic of China. Although the Food Sanitation Law implemented in 1995 has played an important and positive role in ensuring food safety and protecting the health of the people, food safety has increasingly become a global issue, and China has gradually exposed the inconsistency of food standards.

First, the punishment for illegal acts is insufficient, food inspection institutions are not standardized and other institutional defects, coupled with the continuous occurrence of food safety accidents (such as the Fuyang "big head doll" inferior milk powder incident in 2004, and the subsequent "Sudan red" incident, Fushou snail incident, etc.), China's legislative focus in the food field has been upgraded from "food hygiene" to "food safety", and the "Food Safety Law of the People's Republic of China" was promulgated on February 28, 2009. In a certain sense, the new food safety law was born out of food safety accidents, and it is also the first law to be crowned with the word "food safety".

Article 1 of the Food Safety Law points out the legislative purpose of the Law: "This Law is enacted to ensure food safety and protect the health and life safety of the public. "There are two main points here:

The first is to ensure food safety, that is, to ensure that the food is non-toxic, harmless, meets the due nutritional requirements, and does not cause any acute, subacute or chronic harm to human health. This is the direct purpose of the Act. The second is to protect the health and safety of the public.

This article reveals the significance of food safety from the perspective of the public's basic human rights such as the right to health and the right to life, and shows the fundamental purpose of "people-oriented" in China's law.

On December 9, 2013, the Supreme People's Court passed the Provisions on Several Issues Concerning the Application of Law in the Trial of Food and Drug Dispute Cases, which stipulates several issues in the trial of tort liability disputes and contract disputes arising from food and drug quality problems.

2) The scope of application of the Food Safety Law.

As a special law regulating food safety-related behaviors, the Food Safety Law has its specific scope of application. In accordance with the provisions of paragraph 1 of Article 2 of the Law, the following activities in the territory of the Republic of China shall be subject to the Law: (1) food production and processing (hereinafter referred to as food production), food distribution and catering services (hereinafter referred to as food business); (2) production and operation of food additives; (3) Production and operation of packaging materials, containers, detergents, disinfectants and tools and equipment used in food production and operation (hereinafter referred to as food-related products) used in food production and operation; (4) Food additives and food-related products used by food producers and traders; (5) Safety management of food, food additives and food-related products.

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

6. What are the 10 principles of food safety preparation advocated by the World Health Organization?

1. Choose food that has been safely processed;

2. Cook food to be heated thoroughly;

3. Cooked food should be eaten immediately;

4. Pay attention to the storage of cooked food;

5. Cooked food that has been stored should be thoroughly heated before eating;

6. Prevent raw food from contaminating cooked food;

7. Wash hands repeatedly;

8. Pay attention to keep the surface of kitchen utensils clean;

9. Prevent insects, rodents and other animals from contaminating food;

10. Use clean water.

Food safety of the basic state file knowledge of the annihilation of the trace.

1. Recognize the characteristics of food poisoning.

1. Short incubation period: generally a few minutes to a few hours after eating.

2. Gastrointestinal symptoms: diarrhea, abdominal pain, some accompanied by vomiting and fever.

2. Improve the awareness of self-rescue.

If you have the above symptoms, you should suspect whether you have food poisoning, and go to the hospital in time and report to the teacher at the same time.

3. Prevent food poisoning.

1. Develop good hygiene habits, wash hands frequently, especially before meals and after using the toilet, and wash hands with sterilizing soap and hand sanitizer.

2. Do not eat raw, cold, and unclean food.

3. Don't eat spoiled leftovers.

4. Eat less and don't eat cold drinks.

5. Eat less and no snacks.

6. Don't eat spicy food for a long time.

7. Don't eat wild fruits casually, and don't rush to drink drinks, especially water, after eating fruits.

8. Don't rush to eat food or drink water after strenuous exercise.

9. Do not buy fried and smoked food at unlicensed stalls, and eat in the school canteen as much as possible. Do not go to a restaurant that operates a stall without a license to buy food or dine.

10. Do not drink raw water, it is recommended to drink standard purified water.

Fourth, carefully purchase packaged food, carefully check the packaging label, check the market access mark (QS).

Check the basic identification, whether the manufacturer's address, **, production date, and shelf life are clearly marked, and whether the product is qualified.

Introduction to the market access mark QS: in order to protect people's food hygiene and safety, the State Bureau of Quality Supervision, Inspection and Quarantine since 2002, the implementation of the food safety market access system nationwide, the factory food, after the compulsory inspection, affixed with the market access mark, easy to buy.