Food hygiene knowledge training

Hygienic requirements of food raw materials The purchased food raw materials must meet the relevant hygienic standards or regulations. Raw materials for meat and poultry should be healthy livestock and poultry from non-epidemic areas, which can only be used after slaughter and veterinary inspection. Raw materials for aquatic products should be fresh. Fruits and vegetables should be fresh, moderately ripe, free from pests and diseases, and not rotten. Dry raw materials should be dry, free from mildew and moth. Food additives must meet the relevant quality standards. The materials and structures of containers and means of transport for raw materials shall be firm, non-toxic and easy to clean. Raw materials such as food hygiene frozen meat, poultry meat and aquatic products should be transported by refrigerated or insulated vehicles (ships), and the quality of fresh-keeping ice should meet the sanitary standards for drinking water. Raw material warehouse must be well ventilated, dry and clean. Frozen meat, poultry meat and aquatic raw materials should be stored in the cold storage that meets the preservation temperature of raw materials. The goods stored in the original production process are classified and stacked in the warehouse, and the hygiene requirements that affect the smell each other mainly include the following aspects. Raw materials: raw and auxiliary materials that meet the relevant hygiene standards or regulations can only enter the production line after selection and inspection. Prevention of cross-contamination: Food must be prevented from being contaminated by direct or indirect contact with materials in the previous process. Personnel who have been exposed to raw materials or semi-finished products that may pollute finished products must change contaminated work clothes if they want to contact finished products. Equipment and appliances that have been exposed to raw materials or semi-finished products must be cleaned and disinfected first if they want to contact finished products. Water: The water used to treat food must meet the standard of drinking water. Non-drinking water can only be used for producing steam, refrigeration, fire fighting and other aspects that are not in contact with food after approval by the competent department; With special approval, it can also be used in some food processing parts that do not pose health hazards. The use of circulating water must be approved by the competent department, and it must be strictly treated under constant supervision to ensure that it does not endanger health. Untreated circulating water can only be used in places that do not pollute food. Industrial production: the industrial production of food should be carried out under the supervision and management of professional and technical personnel. Every working procedure in the production process should be carried out immediately before and after. The process conditions should try to reduce the number of bacteria originally contained in raw materials to prevent further pollution by microorganisms or other substances. The sterilization of canned food should meet the requirements of commercial sterility. Raw materials that are too late to be treated should be temporarily stored, cooled, refrigerated or pasteurized according to their properties. The hygiene of packaging requires that the packaging materials should be suitable for the nature of the packaged food and the expected storage conditions, and the amount of undesirable substances that may be transferred to the food should not exceed the legal limit. Food containers cannot be used for other purposes, so as not to pollute the finished food. Packaging containers should be inspected before use to ensure that they are in good condition, and cleaned and/or disinfected before use as required. Only containers to be used are allowed to be stored in the filling process site. Filling and packaging must be pollution-free. The filling quantity of each container should be constant, and all kinds of containers should be closed as required. [Edit this paragraph] Legislative supervision In order to ensure food hygiene, many countries have made necessary legislation and set up full-time institutions to implement it. For example, the United States promulgated the pure food law as early as 1906, which was clearly managed by the Chemical Bureau of the Ministry of Agriculture. To 193 1, managed by the Food and Drug Administration, still under the jurisdiction of the Ministry of Agriculture. 1938 "Food, Drug and Cosmetic Law" was promulgated, and it has been revised continuously since then, becoming a relatively perfect food hygiene law internationally recognized. The US Food and Drug Administration was changed to the Ministry of Health, Labor and Welfare on 1953. Up to now, it has become an advanced food hygiene supervision and management institution. China is led by the Ministry of Health and the ministries responsible for food production. From1953 March 17 to1985 April, at least 156 food laws, notices, measures, rules, systems and letters were issued; By the end of 1986, 287 national standards for food hygiene had been formulated. 19951The Food Hygiene Law of People's Republic of China (PRC), which came into effect on October 30th, formulated "to ensure food hygiene, prevent food pollution and harmful factors from harming human health, safeguard people's health and enhance people's physique". This Food Hygiene Law is applicable to all foods, food additives, food containers, packaging materials and food tools and equipment; It is also suitable for food production and business premises, facilities and related environments. From the central to local health administrative systems, full-time food hygiene supervision and inspection institutions have been gradually established to supervise and implement food hygiene work in their respective jurisdictions. The health administrative department of the local people's government at or above the county level shall exercise the duties of food hygiene supervision within its jurisdiction. The food hygiene supervision institutions established by the administrative departments of railways and communications shall exercise the duties of food hygiene supervision stipulated by the administrative department of health of the State Council in conjunction with the relevant departments of the State Council. The duties of food hygiene supervision are: (1) to carry out food hygiene monitoring, inspection and technical guidance; (two) to assist in the training of food production and marketing personnel, and to supervise the health examination of food production and marketing personnel; (three) to publicize the knowledge of food hygiene and nutrition, conduct food hygiene evaluation, and publicize the food hygiene situation; (four) to conduct health examination on the site selection and design of new, expanded and rebuilt projects of food production and operation enterprises, and to participate in the project acceptance; (five) to investigate food poisoning and food pollution accidents and take control measures; (6) Conducting patrol supervision and inspection of acts in violation of this Law; (seven) to investigate the responsibility for violating this law and impose administrative penalties according to law; (eight) responsible for other food hygiene supervision matters. The health administrative department of the people's government at or above the county level shall set up food hygiene supervisors. The food hygiene supervisor shall be a qualified professional, and a certificate shall be issued by the health administrative department at the same level. Railway and transportation food hygiene supervisors shall be issued certificates by their superior competent departments. Food hygiene supervisors perform tasks assigned by the administrative department of health. Food hygiene supervisors must enforce the law impartially, be loyal to their duties, and may not abuse power for personal gain. When performing their tasks, food hygiene supervisors can get information from food producers and operators, obtain necessary information, enter production and business premises for inspection, and take samples free of charge in accordance with regulations. Production operators shall not refuse or conceal. Food hygiene supervisors have the obligation to keep confidential the technical information provided by producers and operators. The health administrative departments of the State Council and the people's governments of provinces, autonomous regions and municipalities directly under the Central Government may, according to needs, designate qualified units as food hygiene inspection units to conduct food hygiene inspection and issue inspection reports. The health administrative department of the local people's government at or above the county level may take the following temporary control measures against food producers and operators who have caused food poisoning accidents or have evidence to prove that they may cause food poisoning accidents: (1) seal up the food and its raw materials that have caused food poisoning or may cause food poisoning; (two) sealed contaminated food tools and utensils, and ordered to clean and disinfect. After inspection, the contaminated food should be destroyed; Unpacked food should be unsealed. Units that have food poisoning and units that receive patients for treatment shall, in addition to taking rescue measures, report to the local health administrative department in a timely manner in accordance with relevant state regulations. After receiving the report, the health administrative department of the local people's government at or above the county level shall promptly investigate and deal with it and take control measures. [Edit this paragraph] Key points of management methods to maintain food hygiene (1) Food should be thoroughly cleaned, and conditioning and storage places, utensils and containers should be kept clean. (2) Food should be treated as soon as possible, and then cooked and eaten. Cooked food should be eaten as soon as possible. In the process of heating and cold storage, it should be noted that bacteria can only be killed when the temperature exceeds 60℃, and the growth rate of bacteria can only be slowed down when the temperature is lower than 18℃, and bacteria cannot reproduce at all when the temperature is lower than-18℃. (3) Try to choose fresh materials, because stale materials contain more bacteria, and there may be bacterial residues after conditioning, and bacteria are easy to reproduce. Fish products, fried egg salad, sausages and other foods in the menu are more likely to become poisoning causes, and it is best not to use them in summer. (1) If it must be used, special attention should be paid to selection, low-temperature storage and conditioning. 2 salt, sugar, vinegar, etc. It can hinder the reproduction of bacteria, so you may wish to use it more. Pay attention to thorough heating when conditioning to kill harmful bacteria. (3) Vegetable rice should be cooled to room temperature or lower before it can be put into the lunch box. If warm food is put in, it will accelerate the proliferation of bacteria. (4) During storage, care should be taken not to be polluted and propagated by external bacteria, and it should be stored in the cold storage below 65438 00℃. If well ventilated, it can also prevent bacterial reproduction and corruption; So don't pack the box lunch too early. Stacked lunch boxes, or directly basking in the sun, or placed in a warm place will have adverse effects and should be avoided as much as possible. (5) If the food is contaminated by mouse droppings, flies, cockroaches, etc. It can also cause poisoning, so food should be placed in cupboards and covered containers to avoid pollution; Packaging containers are easily polluted by dust, insects, mice, etc. During storage, so be sure to pay attention to preservation. It is safer to disinfect with water containing more than 50ppm of available chlorine before use. In addition, the outer packaging should not be too thick, so as not to cause bacterial growth due to poor heat dissipation. (6) The staff should be healthy, neatly dressed, with clean fingers and hair, and have good hygiene habits. Don't touch food directly with your fingers at any time, but it is ideal to take and put food with clips, chopsticks, etc. (7) From production to supply, the shorter the time, the better, and the lower the temperature, the better. If possible, it is best to thoroughly heat it before eating, which also helps to prevent food poisoning. It's hot in summer, so it's best not to take a box lunch for hiking or outing, because at the temperature above 30℃, staphylococci will produce enough enterotoxin to cause poisoning in a few hours. (8) The catering industry is an industry that prepares a large number of dishes for consumers. Therefore, hygiene should be the first priority when operating. If the food is not clean and does not meet the hygiene standards, the nutritional value will be damaged, and the impact will not only be punished, but also the credibility of safety and reliability will be lost. Therefore, the management of catering industry should be based on sanitary conditions.