Knowledge of food hygiene and safety. Hazard factors causing food poisoning 1. Food itself is harmful and toxic: such as poisonous weeds, weeds, germinated potatoes, cassava, bitter almonds, puffer fish, yellow croaker, poisonous mussels and so on. 2. Food is polluted by harmful poisons, such as chemical poisons and harmful organisms. 3, unsanitary equipment, containers or utensils. 4. Cross-contamination of raw and cooked food. 5. Use spoiled raw materials. 6. The leftover food is not heated. 7. Misuse of toxic and harmful substances. 8. Improper storage. 9. Improper food processing and cooking. 10, poor personal hygiene. Second, the classification of food poisoning 1, microbial food poisoning (1) bacterial food poisoning, characteristics: mainly gastrointestinal symptoms, often accompanied by fever, its incubation period is relatively long. (2) Fungal toxins and fungal food poisoning, characteristics: poisoning mainly occurs through food contaminated by fungi; Mycotoxin in food can't be destroyed by common cooking methods. Non-infectious and immune, mycotoxins are generally small molecular chemicals that do not produce antibodies to the body; Fungi need a certain temperature and humidity to grow, reproduce and produce toxins, so poisoning often has obvious seasonal and regional characteristics. 2, chemical food poisoning, characteristics: the onset is related to eating time and consumption; ; The onset is fast, the incubation period is short, mostly in a few minutes to several hours; Often in groups, patients have the same clinical manifestations; Serious poisoning, long course of disease, high morbidity and mortality; The seasonality and regionality are not obvious, and the poisoned food has no specificity; Chemical poisons can be detected in food residue, vomit, blood and urine. Eating toxic chemicals by mistake or food contaminated by toxic chemicals; The clinical manifestations are diversified due to different toxic substances, and are generally not accompanied by fever. 3. It is forbidden to buy food 1, which is spoiled, rancid, moldy, moth-eaten, unclean, mixed with foreign objects or other abnormal properties, contains toxic and harmful substances or is contaminated by toxic and harmful substances, which may be harmful to human health; 2, without medical and health inspection or inspection unqualified meat and its products; 3, more than the shelf life or do not meet the requirements of food labels; 4. Other foods that do not meet the food hygiene standards and requirements. Fourth, why do you say that leftovers should be thoroughly heated before eating? All kinds of leftovers should be put in the refrigerator as soon as possible and heated thoroughly when eating again. This is the best way to destroy microorganisms. When the leftovers are stored, the microorganisms may have grown and multiplied, because proper storage can only slow down the growth of microorganisms, but can't kill them, so eat as many leftovers as possible. Thorough heating means that the temperature of all parts of food reaches at least 70℃. Usually this can ensure the hygienic quality of food. But it is best not to eat fresh vegetables overnight and every other meal. This is especially true for all kinds of leafy vegetables, such as Chinese cabbage, which contains a lot of nitrate. After a night, non-toxic nitrate will be transformed into highly toxic nitrite by bacteria. Nitrite can oxidize low-iron hemoglobin in human blood into methemoglobin, causing poisoning symptoms such as headache, dizziness, nausea, vomiting and palpitation. Nitrite is also a carcinogen. 5. Why are some bad habits of hand movements potentially dangerous? There are many little tricks in our hands that are unconscious and often repeated. For example, wiping your nose, scratching your hair, scratching your beard, touching your mouth and scratching, if these actions are combined with cooking, there is a risk of mutual pollution. There have also been incidents in history in which diseases spread because of these behaviors. We should avoid these little tricks when making food. If you find these actions, you should wash your hands immediately and don't be afraid of trouble. This is especially true for collective canteens, hotels and restaurants. Developing good health habits is one of the important links to prevent the epidemic of diseases and ensure food hygiene. 6. Why should we avoid direct contact with cooked food and other ready-to-eat foods? We have a lot of bacteria on our hands. Although we washed them before touching the food, it is impossible to wash them all off. Cooked food and other ready-to-eat foods are mostly unheated. Once the bacteria are contaminated, they will enter the human body with these foods, causing food poisoning. Wear gloves if you must handle food by hand (gloves are not needed if the food is already wrapped or needs to be cooked again). Pay attention to the following requirements when wearing gloves: 1. When gloves are damaged, contaminated or removed for any reason, these gloves should be discarded. 2. Change gloves between handling raw and cooked food. 3, gloves should be changed frequently (at least once an hour). 4. gloves can't be used after use. Seven, why improper cooking methods will produce a variety of carcinogenic factors in daily life, due to improper cooking methods, will produce a variety of carcinogenic factors. 1, animal meat, fish and other animal proteins, if heated excessively, will easily produce amino methyl derivatives, so don't fry animal meat and fish, and don't eat them after burning. 2, high temperature heating or frying food, can produce carcinogenic polycyclic aromatic hydrocarbons, so you should eat less or not eat fried food. 3. Fresh vegetables will produce carcinogen nitrite after being washed and cut into pieces for too long, so vegetables should be washed and cut into pieces and eaten after frying, which can not only avoid the generation of nitrite, but also reduce the loss of nutrients, especially water-soluble vitamins. 4. It is forbidden to smoke food with fuels such as coal, crude oil and firewood, otherwise it will produce carcinogen 3.4 benzopyrene, which is harmful to human body. Eight, why food poisoning? Food poisoning should be food poisoning first, and food contains enough pathogenic factors. With these two items, it may cause food poisoning. After analysis, there are ten common factors leading to food poisoning: 1, improper food refrigeration (insufficient refrigeration temperature); 2. Store food at room temperature (the room temperature is in the dangerous temperature zone); 3. Prepare food too early (so that bacteria have enough time to reproduce); 4. Improper cooling of food (too long cooling time); 5. Improper food heating (incomplete heating or long-term heating at low temperature); 6. Poor housekeeping (accidental pollution accident);

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