Summer food safety tips
In the summer, the temperature is high and the humidity is high. Microorganisms are prone to growth and reproduction. Foods are prone to spoilage, and food poisoning events occur frequently and frequently. In view of the characteristics of food safety in the summer, in order to protect the public's food safety and prevent food poisoning incidents, the State Food and Drug Administration issued a reminder on the official website a few days ago to remind consumers to pay attention to summer food safety. Food shopping should be based on regular shopping malls, supermarkets and markets that have good storage conditions and meet the sanitary requirements. They should purchase foods or food materials that are normal to the senses, observe whether they are fresh, and whether the packaging is intact and has no bulging during the warranty period. Bags, fat listening, etc. In particular, food that needs to be refrigerated or frozen depends on whether or not it meets the appropriate conditions (usually a refrigerating temperature of 0 to 4°C and a freezing temperature of -18°C or less). Pay special attention to food preservation during the summer. Foods that need to be refrigerated or frozen should be stored in the refrigerator as soon as possible after purchase so as not to cause spoilage if exposed at room temperature for too long. The food in the refrigerator should not be too full. Defrost regularly. Vegetables and fruit foods should be kept fresh and stored separately from raw meat and raw fish. Hearing, bottled, canned, Tetra Pak, vacuum packaging and other foods are ready for use. After opening, they should be refrigerated in time and should not be stored for a long time. Do not store cooked food at room temperature for longer than 2 hours. Leftovers, leftovers, etc. must be refrigerated in a timely manner. When refrigerated, they should be wrapped in plastic wrap. The refrigerating time should not exceed 24 hours. Before eating again, heat thoroughly and confirm that there is no deterioration. Can be consumed in the rear. The food production process should pay attention to hygiene. The ingredients should be washed, and the blades and cutlery that cuts and matches the food must be cooked and separated. Heat cooked foods must be cooked and cooked thoroughly; cold dishes should be eaten and cooked now, and appropriate amounts of raw garlic or vinegar can be sterilized. Do not eat or eat raw seafood. When dining out, you should choose a certified food service unit and request an invoice or receipt. It is recommended that you choose a food and beverage unit with a high dynamic rating for food safety. The improper storage conditions of raw materials for barbecued foods are prone to corruption and harmful substances such as benzopyrene can be formed during barbecue processing. It is recommended that food should be eaten carefully, and in particular, not greedy and unlicensed. Consumers who consume the purchased foods or experience discomfort when dining out, should seek medical attention in time, retain medical records, laboratory reports, and other relevant information. At the same time, they should call the food and drug regulatory department to report complaints to the telephone 12331. (Closer) YT-T13 YT-T13 Shenzhen Sunshine Technology Co.,Ltd , https://www.shenzhenyatwin.com