1. What dietary hygiene habits should primary and secondary school students pay attention to?

1, boiled water is the best drink, and some drinks contain preservatives, pigments and so on. And regular drinking is not good for children's health;

2. Develop good hygiene habits to prevent the spread of intestinal parasitic diseases;

3. Wash raw vegetables and fruits before eating to avoid pesticide poisoning;

4. When choosing food, pay attention to the production date and shelf life of the food;

5. Try to eat less or not eat leftovers. If you eat leftovers, you must heat them thoroughly to prevent bacterial food poisoning;

6, do not eat raw food without health care, such as sashimi, raw water chestnut;

7. Do not eat street food without health protection;

8. Eat less fried, smoked and grilled food, which will produce toxic substances if it is not properly made.

Third, how can individuals prevent food poisoning?

1, wash your hands before and after meals; 2, cooked food placed for more than 2 hours, reheat to 70℃ or above before eating;

3. Wash and peel the fruits before eating; 4. Don't buy food of unknown origin and beyond the shelf life;

5. Don't buy food from small shops or roadside stalls without hygiene license and business license (especially those without sealed packaging); 6. Don't eat food that has been confirmed to be spoiled or suspected to be spoiled;

7. Don't eat food that you know that preservatives or pigments have been added, but you are not sure whether the added amount meets the food hygiene and safety standards.

Fourth, how to distinguish the shelf life and shelf life of food?

The so-called shelf life (the best edible period and the shortest applicable date) refers to the period to maintain the quality under the storage conditions specified in the label. After this period, you can still take healthy and effective diet pills for a certain period of time.

Shelf life (suggested last edible date) refers to the expected date of termination of consumption under the storage conditions specified in the label, after which the product is no longer edible.

5. How to choose drinks correctly?

First of all, it depends on whether the label, QS mark, production date, shelf life, factory name and address are complete, and whether the ingredients in the ingredients meet the standards of this kind of beverage.

Secondly, choose the products that have been produced recently. When buying carbonated drinks, try to choose products that have been produced recently and whose tanks are hard and not easily deformed.

Third, the choice of drinks should vary from person to person. Fruit juice drinks have certain nutrients and are suitable for teenagers and children, but they cannot be drunk in large quantities for a long time or at one time.

6. What is the principle of food safety preparation 10 advocated by the World Health Organization?

1, select the food after safe treatment;

2. Cook food thoroughly;

3. Cooked food should be eaten immediately;

4. Pay attention to the storage of cooked food;

5, stored cooked food, thoroughly heated before eating;

6. Prevent raw food from polluting cooked food;

7. Wash your hands repeatedly;

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

9. Prevent insects, mice and other animals from polluting food;

10, with clear water.

Contents of food safety handwritten newspaper

To prevent food poisoning, we should first pay attention to personal hygiene, and do regular bathing, washing clothes, cutting nails, cutting hair and changing sheets and quilts (once a month). Develop a good habit of washing hands before and after meals and not overeating. Secondly, do' six don't eat': don't eat cold food, unclean fruit, spoiled food, meals without high temperature treatment, raw water and snacks. Then we should pay attention to identify the quality of food from the food label, and choosing safe food is the first step to control oral diseases.

How can individuals prevent food poisoning?

1, wash your hands before and after meals;

2. Wash and peel the fruits before eating;

3. Don't buy food of unknown origin and beyond the shelf life;

4. Don't buy food from small shops or roadside stalls without hygiene license and business license (especially those without sealed packaging);

5. Don't eat food that has been confirmed to be spoiled or suspected to be spoiled;

6. Don't eat food that you know that preservatives or pigments have been added, but you are not sure whether the added amount meets the food hygiene and safety standards;

Understand the characteristics of food poisoning

Short incubation period: usually a few minutes to several hours after eating. Gastrointestinal symptoms: diarrhea, abdominal pain, some accompanied by vomiting and fever. If the above symptoms appear, you should doubt whether it is food poisoning, report to the class teacher in time, and the class teacher will take corresponding measures to go to the hospital at home in time.

Prevent food poisoning and develop good hygiene habits, wash your hands frequently, especially before and after meals, and use sterile soap and hand sanitizer; Do not eat cold and unclean food; Don't eat spoiled leftovers.

First aid methods in case of food poisoning.

In case of food poisoning, go to the hospital immediately and don't take medicine by yourself. If you can't see a doctor as soon as possible, you can take the following first aid measures:

1, vomiting: If the food is eaten within 1 to 2 hours, you can take the method of vomiting, take 20 grams of salt, add 200 ml of boiling water, and drink it once after cooling; If you don't vomit, you can drink more times to promote vomiting. You can also use fresh ginger100g, mash it to get juice, and take it with 200ml warm water. If you eat bad meat, you can take "ten drops of water" to promote vomiting. Chopsticks and fingers can also be used to stimulate the throat and cause vomiting.

2, catharsis: If the patient eats for more than two hours, the spirit is not bad, you can take some laxatives to urge the poisoned food to be excreted as soon as possible. Generally, 30 grams of rhubarb can be used to achieve the purpose of relaxing bowels once decocted.

3. Detoxification: If food poisoning is caused by eating spoiled fish, shrimp and crabs. Take vinegar 100 ml, add 200 ml of water, and take it once after dilution. In addition, perilla 30g and licorice 10g can be decocted once. If you eat spoiled drinks or preservatives by mistake, the best first aid is to fill your stomach with fresh milk or other drinks containing protein.

Contents of food safety handwritten newspaper

Health, disease prevention and diet safety are mainly intestinal tract and respiratory tract.

1. Transmission routes and prevention knowledge of common infectious diseases.

Three basic links of infectious diseases: ① Sources of infection: patients, sick animals, mice, etc. ② Transmission route: air, food, soil and insects ③ Susceptible population: Children are susceptible population.

2. Prevention of intestinal infectious diseases ① Pay attention to the source of infection, find patients to be treated in time, and check those who are in close contact with patients. ② Cut off the route of infection: strengthen environmental sanitation, protect water sources and clean toilets. Eliminate flies and mice. Wash your hands before and after meals. ③ Vaccinate against diseases.

3. Prevention of respiratory infectious diseases: low temperature and indoor crowd gathering. When people catch a cold, their resistance is low and they are easily infected. Prevention method: patients are isolated and do not spit everywhere. The classroom is ventilated. 4 to prevent the spread of insect-borne infectious diseases, rabies and Japanese encephalitis through animals.

5. Prevention of SARS, early reporting, early isolation, early treatment, diligent ventilation, diligent cleaning, diligent hand washing, diligent exercise and diligent disinfection.