How Do I Prevent Food Poisoning?
Definition of food poisoning: Any pathogen that enters the human body through ingestion causes infectious or toxic diseases of the human body, collectively referred to as foodborne diseases. According to the traditional Chinese saying, "illness comes from the mouth"-all diseases caused by diet are Should belong to the scope of foodborne diseases.
Prevent food poisoning
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- Definition of food poisoning: Any pathogen that enters the human body through ingestion causes infectious or toxic diseases of the human body, collectively referred to as foodborne diseases. According to the traditional Chinese saying, "illness comes from the mouth"-all diseases caused by diet are Should belong to the scope of foodborne diseases.
- Definition of food poisoning: Any pathogen that enters the human body through ingestion causes infectious or toxic diseases of the human body, collectively referred to as foodborne diseases. According to the traditional Chinese saying, "illness comes from the mouth"-all diseases caused by diet are Should belong to the scope of foodborne diseases.
- Food poisoning is mainly divided into bacterial, fungal, chemical, and toxic animals and plants according to the type of its pathogen. Bacterial and fungal food poisoning are collectively called microbial food poisoning, ranking first among other types of food poisoning.
Common microbial food poisonings include Salmonella, Staphylococcus, Bacillus cereus, Vibrio parahaemolyticus, fungi, aflatoxins and other pathogenic microorganisms that can cause human infection or toxic diseases.
- As a catering unit, you should do the following:
1. Check the food purchase of the catering unit, that is, when purchasing food in bulk, you must ask the supplier for a health permit and a batch of health inspection certificates for purchased food.
2. Raw materials used for cooking and processing should be kept fresh and thoroughly heated. This is also an important part of food poisoning. If the control is not strict, bacterial, toxic animals and plants, and chemical food poisoning can occur.
3. Separate raw and cooked containers from food processing units to avoid direct and indirect cross-contamination of food.
4. The storage temperature of hot vegetables should be kept above 60 , and the holding temperature below this temperature may accelerate the growth and reproduction of bacteria and increase the danger of food.
5. The remaining food is one of the common poisoning in school cafeterias. Hot dishes should be processed with as little or as little as possible. If there is a small amount of leftover meals, it should be properly stored in a refrigerator dedicated to cooked food. It must be thoroughly heated before consumption the next day.
To achieve the above five points can avoid food poisoning.