Prevent employees from being unhealthy, prevent environmental pollution to food, prevent microbial pollution, and prevent pest and mouse pollution.
What is the food safety management system?
Four prevention and one elimination: fly prevention, rat prevention, corrosion prevention, dust prevention and disinfection.
The "four prevention" of food hygiene refers to
Prevent employees from being unhealthy, prevent environmental pollution to food, prevent microbial pollution, and prevent pest and mouse pollution.
What are the four defenses in food?
Prevent employees from being unhealthy, prevent environmental pollution to food, prevent microbial pollution, and prevent pest and mouse pollution.
What are the four defenses?
Every region and unit has its own slogan of "Four Preventions".
The original text should be
The first is safety and fire prevention.
The second is security and theft prevention.
This field is safety against accidents.
The fourth is gas safety.
Specific contents of the four safety measures
Four-prevention safety system
1, do a good job in prevention and other special work. Prevent the destruction of spies. Immediately report suspicious circumstances to the public security organ. If there is any concealment or omission, the relevant personnel shall be investigated for responsibility.
2, do a good job of anti-theft. Doors of warehouses, financial offices and storerooms should be covered with iron sheets, and windows should be ironed. Flight attendants should stick to their posts and are not allowed to give the room keys to passengers. Passengers should check the indoor items and lock the doors and windows when they leave the store.
3, do a good job in fire prevention, fire control facilities and equipment are complete and effective, well maintained; Fire prevention tools should be placed in the open air, and all employees must be able to use fire fighting tools. Use fire and electricity safely. Flammable articles shall not be close to kang, fire wall, stove and important fire prevention targets; Canned liquefied gas and gasoline stoves are not allowed in the hotel; Kerosene lamps and alcohol must be used in designated safe places. Without the approval of the security department of the unit, it is not allowed to connect the power supply at will. The hotel does not allow factories to smoke in bed.
4. Do a good job in preventing public security disasters and accidents. Hotels with canteens should pay attention to hygiene and are not allowed to sell rotten food to passengers. The fire department should always check to prevent soot and gas poisoning. Buildings should be inspected and maintained frequently to prevent collapse.
What are the four safety precautions?
Safety four prevention refers to:
The first is safety and fire prevention. The second is security and anti-theft. The third is safety and accident prevention. The fourth is safety and flood control.
The "four prevention" of food hygiene refers to
Dust-proof, fly-proof, rat-proof and moisture-proof (mildew-proof or corrosion-proof).
Complete version of basic knowledge of food safety 10 score
Food safety knowledge publicity materials
First, food safety knowledge
1, when buying food, pay attention to whether the food packaging has the manufacturer, the production date, whether the shelf life has passed, whether the food raw materials and nutrients are marked, and whether there is a QS logo. You can't buy three-no products.
2. Open the food package and check whether the food has proper sensory characteristics. Do not eat foods that are spoiled, rancid, moldy, insect-borne, filthy, mixed with foreign bodies or have other sensory abnormalities. If the food in protein is sticky, the fatty food has a whistling smell, the carbohydrate has a fermenting smell, or the beverage has abnormal sediment, you can't eat it.
3. Don't buy lunch boxes or food from unlicensed vendors to reduce the hidden dangers 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 food.
2. What is food adulteration, adulteration and forgery?
(1) "Adulteration" refers to adding cheap or non-nutritious items to food, or removing nutrients from food or replacing them with inferior substances, thus reducing the quality, such as adding invert sugar to honey, adding pigment to chocolate biscuits, and removing fat from whole milk powder.
(2) "Doping" refers to adding some impurities to food, such as adding sodium silicate or borax to yuba; Add red brick and wood to Chili powder.
(3) "Forgery" means that the packaging label or product description does not conform to the content.
Adulterated, adulterated or forged food should generally be handled by the administrative department for industry and commerce. Those that affect nutrition and hygiene shall be dealt with by the administrative department of health according to law.
3. What kinds of food are prohibited from production and operation?
Foods prohibited from production and operation include the following categories:
(1) Deterioration, rancidity of oil, mildew, moth-eaten, filth or other abnormal sensory properties, which may be harmful to human health;
(2) Containing or contaminated with toxic or harmful substances, which may be harmful to human health;
(3) Containing pathogenic parasites, microorganisms or microbial toxins exceeding the national standards;
(four) meat and its products that have not passed the health inspection or inspection;
(5) Birds, livestock, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes;
(6) The container packaging is unclean, seriously damaged or the means of transport is unclean, resulting in pollution;
(seven) doping, adulteration, forgery, affecting nutrition and health;
(8) Processing non-food raw materials, adding non-food chemicals or treating non-food as food;
(nine) beyond the quality guarantee period;
(10) Because of special needs, such as disease prevention, the administrative department of health of the State Council or the people's governments of provinces, autonomous regions and municipalities directly under the Central Government specifically prohibit the sale;
(1 1) contains additives that have not been approved by the health administrative department of the State Council, or the pesticide residue exceeds the allowable amount stipulated by the state;
(12) Other items that do not meet the food hygiene standards and hygiene requirements.
Fourth, how to distinguish fake and shoddy food?
Fakes are like rats crossing the street, and everyone cries out. But it's hard for people to recognize it in their daily shopping. The "Seven-character Law on the Prevention of Fake and Inferior Foods" guides consumers to strengthen food safety self-prevention in an easy-to-understand and easy-to-remember way, so that fake and inferior foods will withdraw from the market due to lack of market. Beware of the "seven-character method": that is, beware of "bright, white, reverse, long, scattered, low and small".
Beware of "colorful". Beware of foods with too bright colors. For example, strawberries on the market are as big, red and bright as wax fruit, pickles are bright yellow and attractive, and bottled bracken is bright green and does not fade. Be careful. Is there a problem with adding pigment?
Second, beware of "white". All foods are abnormal and unnatural white, and nine times out of ten there will be hazards of chemicals such as bleaching agent, whitening agent and flour treatment agent.
Three defenses "long". Try to eat less food with long shelf life. Packaged cooked meat and poultry products stored at 3℃ are pasteurized, and the shelf life is usually 7-30 days.
Four defenses "counterattack". It is food that prevents unnatural growth. Eating too much may have an effect on your health.
Five precautions against "small". Beware of the products of small workshop-style processing enterprises, which have the lowest average pass rate in food sampling, and shocking food safety incidents often appear in these enterprises.
Six defenses against "low". "Low" refers to the food whose price is obviously lower than the general price level, and most of the food whose price is too low is "tricky".
Seven prevention "scattered". Bulk grain is bulk grain, and some markets sell bulk grain. ......