Question 1: How to identify food safety When consumers choose food, they should pay attention to the following issues:

First, choose food with the QS mark. This is a sign that the company has obtained a production license.

Second, use the senses for preliminary identification. Whether it is spoiled, rancid, mildewed, infested with insects, dirty, mixed with foreign matter, or has other sensory abnormalities. The third is to look at the packaging when choosing food. Observe whether the packaging is damaged and whether the printing is regular, to avoid buying contaminated or counterfeit food. Fourth, pay attention to instructions and labels. The label covers a lot of important information about the product. Consumers should pay attention to the following points: 1. Check the production date and shelf life of the food clearly to ensure that the food purchased is within the shelf life. 2. The name of the food must use the name stipulated in national standards and industry standards; if there is no provision, common names or common names that will not cause misunderstanding and confusion among consumers should be used. Consumers should be careful not to be confused by names such as "newly created names", "fancy names", "transliterated names", "brand names", "regional slang names" or "trademark names" used by companies. They should pay attention to the labels. A name that can reflect the true properties of food. 3. The "Food Safety Law" clearly stipulates that food labels should indicate the common names of the food additives used in national standards. Whenever food additives are used in food, they must be clearly stated on the label. We require companies to separately indicate the food additives used in the ingredients. Consumers can pay attention to the labeling of additives in food ingredients when purchasing. In addition, for main and supplementary foods for infants and other specific groups of people, attention should also be paid to the main nutritional ingredients and their contents on the labels. The fifth is to go to regular supermarkets, shopping malls or stores to buy food, because the purchase channels are strictly controlled and the product quality is relatively guaranteed. At the same time, pay attention to collecting food quality information published by the *** department in the media. In addition, if you find food quality problems, you should promptly complain to the seller, production company or quality supervision department, and learn to use legal means to protect yourself.

Question 2: How to identify safe food 1. Look at the signs on the outer packaging: such as QS, green food, inspection-free food, HACCP, ISO, etc.

2. Look at Whether the packaging itself is exquisite, whether the packaging is complete, whether the printing is clear, whether the label complies with the labeling law

Whether there is leakage, whether the packaging material is exquisite, etc.

3. Check whether the actual product complies with the labeling law. Requirements

4. Check whether the manufacturer is reputable

Ordinary consumers can only see these

As for the Sanlu incident, apart from scientific testing , there is no way to tell from the consequences of consumption! !

Question 3: I don’t know how to identify food safety. Ordinary people generally cannot measure harmful substances in food, but they cannot fall into the misunderstanding that some things contain some Additives are bad. There are thousands of food additives, and national standards will have specific dosages and regulations on where they can be used. It is unscientific to say that this is unsafe without the amount. However, this will also allow some businesses to take advantage of loopholes. For example, there is a principle of bringing in preservatives. Also, pay attention to food packaging. The information should be comprehensive. Try to buy products from large companies, because corporate standards are generally stricter than national standards. . Gutter oil is supplied to small and medium-sized restaurants. Our teacher was searching for gutter oil for experiments but could not find it. Later, he inquired about it.

Question 4: How to identify food safety? Whether the manufacturer has complete certificates and whether the product has QS certification is the most basic!

Question 5: How to identify consumers’ food safety needs. Identify food labels. First, check whether the content of the label is complete. The contents that must be marked on food labels include: food name, ingredient list, net content and drained content, solid content, content, manufacturer's name and address, production date or packaging date and shelf life, product standard number, etc. ?Check if there is a QS logo.

If it has a musty, sour, astringent or bitter taste, it proves that the milk powder has been damaged due to poor raw materials, loose packaging or poor storage...gt; gt;

Question 6 : How to identify whether food is safe ① Check whether there is a food safety mark. ② Check whether the date has expired and whether it has gone bad. ③Check whether it is green food. ④ Check whether it is a three-no product. Remember to like it.

Question 7: How to identify safe food? You can use the online tools provided online to query, such as the food 580 background hazard identification query function, which provides potential hazard identification query, hazard information query and FDA aquatic product hazard control guideline query functions, which is very practical and convenient.

Question 8: How is food safety tested? Types and applications of food safety testing technologies

(1) Categories: sensory and physical and chemical testing, chromatography, spectroscopy, biological detection methods

(2) Applications

A. Sensory and physical and chemical testing: The so-called sensory testing is a method of testing and evaluating food quality and safety using human eyes, ears, nose, tongue and other sense organs; physical and chemical testing is currently the main method One of the food safety testing methods, it has many types and is widely used.

B. Chromatography: including gas chromatography, high performance liquid chromatography, supercritical fluid chromatography, etc., as well as their coupling technology with mass spectrometry.

Short analysis time, high sensitivity, less pollution, and less solvent consumption; especially in recent years, with the improvement of chromatographic column packing and detectors, the separation capability and detection limit of chromatography have been greatly improved. Improvement; in addition, the combination of chromatographic separation technology and high-resolution mass spectrometry can greatly improve the detection limit, reaching pg level.

C. Spectroscopy: Spectroscopy is a method of analyzing based on the optical properties of the substance to be detected (such as absorption and emission of light) and using corresponding detection instruments. Commonly used spectral analysis methods include UV-visible spectrophotometry, atomic absorption spectrometry, fluorescence analysis and infrared spectroscopy.

D. Biological detection methods: Biological technology is developing rapidly and there are many types. Most of them can be used for food safety testing. Commonly used methods include isolation culture methods, immunological methods, molecular biotechnology, biosensor technology and biochips.

(a) Isolation culture methods: Mainly The process is to isolate and culture the target culture products, and identify them through biochemistry and morphology, and can be confirmed through optical microscopy or electron microscopy. It is the main analysis method for pathogenic microorganisms or other harmful organisms in food. (b) Immunological detection: A method that uses the binding specificity of antibodies and antigens to detect contamination in food. It is mainly used for biological contamination and chemical contamination in food, immunoagglutination and deposition methods, radioactive immunoassays, and fluorescence immunoassays. , enzyme-linked immunoassay, etc. (c) Molecular biology methods: mainly include nucleic acid molecular hybridization and PCR technology, which are mainly used for the analysis and determination of biological contamination in food and are sensitive and specific. (d) Biosensor: It consists of a biological recognition element, a signal converter, and a detector, and can be used to measure the concentration of certain substances. (e) Biochip: It mainly includes DNA chip and protein chip. It has not been developed for a long time, but it shows good development prospects in gene mutation detection, disease diagnosis and food hygiene.

Question 9: How do you think food is safe? Check if there is a QS mark

Question 10: The difference between food safety, food hygiene and food quality. Food safety, its mark is QS, means that the production process, standards, factory buildings, etc. of the food must be approved by the food safety team Review.

Food quality means that all nutritional, physical and chemical indicators of food meet corporate standards.

Food hygiene only refers to the qualified heavy metal and microbial indicators in food.