1. Educational materials on food safety knowledge for middle school students

Educational materials on food safety knowledge for middle school students 1. Food safety knowledge for middle school students is about 100 words

As a student, you should master certain knowledge Food safety and hygiene knowledge, personal protection, please pay attention to the following points: 1. When purchasing food, pay attention to whether the manufacturer and production date are on the food packaging, whether it has passed the shelf life, whether the food ingredients and nutrients are marked, and whether there is a QS logo , cannot purchase three-no products.

2. Open the food package and check whether the food has the sensory properties it should have. Do not eat foods that are spoiled, rancid, mildewed, insect-infested, dirty, mixed with foreign matter, or have other abnormal sensory properties. If protein foods are sticky, fat-soaked foods have a whining smell, and carbohydrates have a fermented smell. Or drinks with abnormal sediment, etc. should not be consumed.

3. Do not buy lunch or food from unlicensed vendors around campus to reduce the risk of food poisoning. 4. Pay attention to personal hygiene, wash hands before meals and after using the toilet, wash and disinfect your own tableware, do not use unclean containers to hold food, and do not litter in the canteen to prevent mosquitoes and flies from breeding.

5. Eat less fried and fried foods.

2. Food hygiene and safety knowledge for middle school students

Food hygiene and safety knowledge 1. Hazardous factors causing food poisoning 1. The food itself is harmful and toxic: such as noxious weeds, grasshoppers, sprouted potatoes, Cassava, bitter almond, puffer fish, yellow fish, poisonous clam, etc.

2. Food is contaminated by harmful and toxic substances, such as chemical poisons and harmful organisms. 3. Unsanitary equipment, containers or utensils.

4. Cross-contamination of raw and cooked foods. 5. Use of spoiled raw materials.

6. The remaining food is not reheated. 7. Misuse of toxic and harmful substances.

8. Improper storage. 9. Improper food processing and cooking.

10. Poor personal hygiene. 2. Classification of food poisoning 1. Microbial food poisoning (1) Bacterial food poisoning is characterized by: mainly gastrointestinal symptoms, often accompanied by fever, and its incubation period is longer than that of chemical poisoning.

(2) Mycotoxins and fungal food poisoning, characteristics: Poisoning occurs mainly through food contaminated by fungi; general cooking methods cannot destroy mycotoxins in food; there is no infectivity or immunity , Mycotoxins are generally small-molecule chemicals that do not produce antibodies to the body; fungi require a certain temperature and humidity to grow and reproduce and produce toxins, so poisoning often has clear seasonal and regional characteristics. 2. Chemical food poisoning, characteristics: the onset is related to the time and amount of eating; the onset is rapid and the incubation period is short, usually ranging from minutes to hours; it often occurs in groups, and patients have the same clinical manifestations; the degree of poisoning is severe and the course of the disease The disease is long-term, and the incidence and mortality are high; the seasonality and regionality are not obvious, and the poisoning food is non-specific; relevant chemical poisons can be detected in samples such as leftover food, vomitus, blood and urine; accidental ingestion of highly toxic food Chemical substances or ingestion of food contaminated by toxic chemicals; clinical manifestations vary due to different toxic substances, and are generally not accompanied by fever.

3. Food prohibited from purchase 1. Food that is spoiled, rancid, mildewed, infested with insects, dirty, mixed with foreign matter or has other abnormal sensory properties, contains toxic or hazardous substances or has been poisoned Foods that are contaminated with harmful substances and may be harmful to human health; 2. Meats and their products that have not undergone medical and health inspections or have failed inspections; 3. Packaged foods that have exceeded the shelf life or do not comply with food label regulations; 4. Other inappropriate Food that meets food hygiene standards and requirements. 4. Why is it said that leftovers should be thoroughly heated before consumption? All kinds of leftovers should be placed in the refrigerator as soon as possible and heated thoroughly before eating. This is the best way to eliminate microorganisms. Microorganisms may have grown and multiplied when leftovers are stored. Because proper storage can only slow down the growth of microorganisms, but cannot kill them.

Therefore, leftovers should be eaten as meals as much as possible. Thorough heating means that the temperature of all parts of the food reaches at least 70°C.

Under normal circumstances, this can ensure the hygienic quality of food. However, it is best not to eat fresh vegetables overnight or between meals.

This is especially true for various leafy vegetables. For example, cabbage contains a large amount of nitrate. After eating leftover cabbage overnight, due to the action of bacteria, the non-toxic nitrate will be converted into highly toxic nitrite. . 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 habitual movements of the hands potentially dangerous? There are many small movements of our hands that are unconscious and often repeated. Such as 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 contamination.

There have been incidents in history where disease epidemics resulted from these actions. We should avoid these small movements when making food. If we find these movements, we should wash our hands immediately and don't be afraid of trouble.

This is especially true in collective canteens, hotels, restaurants, etc. Developing good hygiene habits is one of the important links to prevent the spread of diseases and ensure hygienic food. 6. Why you should avoid direct contact with cooked food and other ready-to-eat foods with your hands. There are a lot of bacteria on your hands. Even if you wash them before touching food, it is impossible to wash them all off.

Most cooked food and other ready-to-eat foods are no longer heated. Once contaminated with bacteria, the bacteria will enter the human body with these foods and cause food poisoning. If you must handle food with your hands, you should wear gloves (gloves are not required if the food is wrapped or needs to be recooked).

Pay attention to the following requirements when wearing gloves: 1. When gloves are damaged, contaminated or taken off 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. Used gloves cannot be reused.

7. Why Improper Cooking Methods Can Produce Various Carcinogenic Factors In daily life, improper cooking methods can produce various carcinogenic factors. 1. Animal meat, fish and other animal proteins can easily produce carcinogens such as aminomethyl derivatives if heated too much. Therefore, animal meat, poultry and fish should not be stir-fried, and it is not suitable to eat them if they are burnt.

2. Heating or frying food at high temperatures can produce carcinogenic polycyclic aromatic hydrocarbons, so you should eat less or no fried food. 3. Fresh vegetables will produce carcinogen nitrite if left for too long after being washed and cut. Therefore, vegetables should be washed, cut, stir-fried, and eaten fresh to avoid the production of nitrite and reduce the loss of nutrients. Especially the loss of water-soluble vitamins.

4. It is strictly forbidden to use coal, crude oil, firewood and other fuels to smoke food, otherwise the carcinogen 3.4 benzopyrene will be produced, which is harmful to the human body. 8. Why does food poisoning occur? Food poisoning must first be poisoned food, and the food contains a sufficient dose of pathogenic factors. If these two conditions are met, food poisoning can be caused.

After analysis, there are ten common factors that cause food poisoning: 1. Improper refrigeration of food (insufficient refrigeration temperature); 2. Storing food at room temperature (room temperature is within the dangerous temperature zone); 3. Preparing food too early (allowing bacteria enough time to reproduce); 4. Improperly cooling food (cooling time is too long); 5. Improperly heating food (incomplete heating or heating at low temperature for a long time); 6 , Poor housekeeping (accidental contamination accident); 7. Cross-contamination (imperfect sanitation system, poor personal hygiene habits); 8. Improper thawing of food (thawing at room temperature); 9. Food processing or production personnel have Infection and poor hygiene habits; 10. Processed food is contaminated. one.

3. What are the common sense of food safety for primary and secondary school students

Ten food safety tips 1. Take the "validity date" and "shelf life" seriously, do not buy expired products, and report expired products to the store if they are found Operator reports.

If packaged food "spoils" within the expiration date marked on the package or if the package is found to be damaged when you get home, it should be returned and reported to the retailer or food processor. 2. Counterfeit and substandard food involves the use of inferior and cheap ingredients to deceive consumers and reduce competitive costs.

If you find the sale of counterfeit brands, counterfeit-labeled food, or contaminated food, you should report it to the relevant agencies. Reporting these incidents can help authorities investigate unscrupulous traders and prevent such incidents from happening again.

3. Fresh foods, especially meat, fish and other seafood, should be stored on the bottom of the refrigerator, and processed foods on the top. Food should be packaged or properly covered before storage.

4. Do not put hot food in the refrigerator, as this will increase the temperature inside the refrigerator. 5. Store cans, bottles and bags in a dry, cool place and away from insects or rodents.

6. Remember to wash your hands before preparing food and eating. 7. Utensils for handling fresh food must be thoroughly washed after use and before handling cooked food or food intended to be eaten raw.

8. Choose your food shopping and dining locations carefully. Make sure its personnel, utensils and other facilities are clean and tidy.

This is an important indicator that reflects the restaurant's "behind-the-scenes" facilities and hygiene standards. 9. Hot food should be hot and cold food should be cold.

Avoid eating any food that has been kept at room temperature for more than 2 hours. Special attention is required in situations such as meetings, large-scale social events, outdoor activities, etc. that require advance and large-scale food preparation or where external conditions are poor.

10. If in doubt about fresh foods such as fruits and vegetables, the golden rule is "cook, cook, peel or throw away."

4. 40 words of knowledge about food safety

Promotional slogan

1. The country is people-oriented, food is the first priority for the people, and food safety is the first priority First

2. The interests of the masses are no small matter, and food safety is a major matter

3. Implement food safety projects to promote coordinated economic and social development

4. Pay attention to food safety , care for a healthy life

5. Establish a credit system to ensure food safety

6. Strengthen rural food supervision and build a new socialist countryside

7. Improve food safety Safety awareness, create a happy and beautiful life

8. People-oriented, ensure food safety

9. Focus on quality from the source, ensure food safety

10. Food safety, Everyone has a responsibility

5. What dietary safety tips should teenagers pay attention to

(l) Heat energy Teenagers grow and develop quickly and are active, so they need more heat energy. The average daily energy requirement is approximately 2,800 calories.

(2) Protein Teenagers require more protein than adults, and the quality is also higher than that of adults. They need about 80 to 90 grams of protein every day. Teenagers should eat more animal proteins, such as eggs, dairy, lean meats and animal liver.

In addition, animal protein should be divided into three meals and should not be concentrated in one meal to prevent increased gastrointestinal burden. (3) Vitamins Vitamins are indispensable substances for human growth and development, and are especially important for teenagers.

If there is a long-term lack of vitamins, growth and development will be affected, and vitamin deficiency may even occur. If you are deficient in vitamin A, you will suffer from night blindness and dry eye disease; if you are deficient in vitamin B, you will suffer from neuritis and beriberi; if you are deficient in vitamin B2, you will suffer from neuritis and beriberi.

You will suffer from angular stomatitis and glossitis; vitamin C deficiency will cause scurvy; vitamin D deficiency will affect bone development. For this reason, it is best for teenagers to eat 500 grams of fresh vegetables every day.

(4) Inorganic salt Teenagers need enough calcium, phosphorus, iron, iodine and other elements. Calcium and phosphorus are the main materials that make up bones and teeth. If young people lack calcium and phosphorus, bone road development will be hindered. In severe cases, they may suffer from rickets.

Iron is an important component of red blood cells. As the body grows, adolescents’ blood volume gradually increases and they need more iron. If they are deficient in iron, they are prone to anemia. Iodine is an important component of thyroxine, which can promote body metabolism and the development of nerve and bone pathways.

If teenagers do not eat enough iodine, they will be short in stature and mentally retarded.

6. Educational lesson plans on what food safety knowledge school students should pay attention to

Educational objectives: 1. Fully understand the importance of safety work.

2. Pay attention to personal safety, food safety, traffic safety, etc. in study and life. 3. Carry out disaster prevention and "drowning prevention education."

Teaching process: 1. Introduction: The new semester has begun again. We will start a happy and tense study life together. At the beginning of the school year , the first thing we want to mention is safety, because both the country and the family want you to live and study safely. 2. Primary school students should pay attention to safety: 1. Student discussion

As primary school students, we. In what aspects should safety be paid attention to? (1) Personal safety, do not chase or fight on campus or on the highway; do not play games in the corridors; keep to the right when going up and down stairs; do not wield working tools when working to avoid accidental injuries. Others; do not associate with unscrupulous people in society, especially drug addicts; do not play with fire or play with fire after class... (2) Traffic safety, do not chase and fight on the highway, consciously abide by traffic rules, and cross intersections Pay attention to pedestrians and vehicles, ride a bicycle slowly rather than fast, get off the bicycle when going up or downhill, and stop once, look twice, and pass three times when passing on the road.

(3) Eat safely and do not drink raw water. Do not eat unhygienic food, do not eat diseased chicken, pork, etc., wash your hands before eating and after using the toilet, and do not eat moldy or expired food. 4. Students should self-examine what they have not done well and pay more attention to in the future.

Section 2, Lesson 1, Home Safety Education 1. Introduction to the conversation. Students live in happy and warm families, and are cared for and loved by their parents and family members. There does not seem to be any danger. However, there are no dangers in family life. There are still many things that need to be paid attention to and treated carefully, otherwise it is easy to be dangerous and cause accidents.

Let’s talk about what you should pay attention to when it comes to home safety: 1. Electricity safety continues to improve with the improvement of living standards. With the improvement of the times, more and more places use electricity in our lives. Therefore, it is necessary for us to master some basic knowledge about electricity use.

1) Understand the main power switch and learn to turn off the power in an emergency. . 2) Do not touch electrical appliances with wet hands and do not wipe them with a wet cloth.

3) Unplug the electrical appliances after use. 4) If the electrical appliances are found to emit smoke, sparks or burns. If there is a peculiar smell, etc., you should immediately turn off the power switch and stop using it.

5) If you find someone getting electric shock, try to turn off the power supply immediately; or use dry wooden sticks and other objects to separate the electric shock victim from the live electrical appliances. Do not save people directly with your hands. 2. Use gas safely 1) When the gas appliance is working, people should not leave it for a long time to prevent it from being blown by the wind or doused by water overflowing from the pot, causing a large amount of gas leakage and causing a fire.

2) When using gas appliances (such as gas stoves, gas water heaters, etc.), you should fully ensure indoor ventilation and maintain sufficient oxygen to prevent gas poisoning. 2. What to do in the event of a fire 1. Call the fire alarm. Call the police at 119. When calling the police, you should tell the fire department clearly the location of the fire, what items are on fire, and the intensity of the fire.

2. Once you are threatened by a fire, do not panic, but stay calm. Find a way to leave the fire scene. 3. When escaping, try to take protective measures, such as covering your mouth and nose with a wet towel and wrapping your body with wet clothes.

3. Summary As long as we are careful everywhere, pay attention to safety, master the knowledge of self-rescue and self-protection, exercise our ability to protect ourselves and self-rescue, and deal with various abnormal situations or dangers we encounter tactfully and bravely, we will be able to survive. Can grow up healthily. Section 3, Lesson 2: Food Safety Education 1. Teaching Objectives 1. Know that the main nutrients contained in food and the nutrients people need mainly come from food.

2. Enhance awareness of good breakfast, drinking plenty of water and good cooking habits. 3. Understand what health signs are and know the common sense of safe eating.

4. Cultivate a sense of responsibility for your own dietary health and develop good eating habits. 2. Teaching focus: Do you know how to eat healthily? 3. Teaching Difficulties Cultivate a sense of responsibility for paying attention to one’s own dietary health.

3. Teaching process (1) Conversation introduction 1. Discussion: Children, in your impression, what kind of people do you think are healthy? (Students express their opinions) 2. Yes, people who are too fat, too thin, or have a sallow complexion cannot be called healthy people. It seems that a person's health is directly related to diet, so in daily life, we must pay attention to healthy diet.

(Topic written on the blackboard: Eat for your health) Students read the topic together. So how to eat healthily? (2) Eat a good breakfast 1. The students live in happy and warm families, and are cared and loved by their parents and family members. There does not seem to be any danger.

However, there are still many things in life that need to be paid attention to and treated with care. Food is the most important thing for the people, and food safety is the most important thing. Please listen to a story below.

(About the story: A child always likes to sleep in every morning. He is afraid of being late for school and has no time to eat breakfast. As a result, he starts to feel hungry after the first class, let alone pays attention to class. Listened.) 2. What do the children want to say after listening to this story? How important is breakfast to us? (3) Drink more water before and after meals. When the body is dehydrated, metabolism slows down greatly.

Therefore, people must replenish water in time. To keep your body adequately hydrated, you should drink two liters of water every day.

This includes drinking plain water, or milk with breakfast, orange juice with afternoon break, soup with dinner, etc. Why is so much water needed? Because at the end of the day you will lose two liters of water reserves without even realizing it.

Of this, approximately one liter of water is excreted through urination. Another liter of water is expelled from the body through sweat and breathing.

However, you are likely absorbing the same amount of water even if you eat solid food. For example, eating more fruits, vegetables, fish, eggs and bread can also add some water.

(4) It is not bad to eat snacks in moderation. Snacks are tempting to everyone, and it is difficult to do without snacks. If we choose snacks reasonably and grasp the time of eating, eating snacks is also good for health.

Some snacks contain various nutrients needed by the body, so you can eat some snacks appropriately. Our different snacks usually have different functions: Peanuts: Peanuts are rich in vitamin B2. Eating more peanuts can help prevent and treat chapped lips, red and itchy eyes, seborrheic dermatitis, etc. disease.

Walnuts: Walnuts are rich in growth hormone, which can make nails strong and difficult to crack. At the same time, walnuts are rich in plant protein, which can promote nail growth.

Sunflower seeds: Sunflower seeds contain protein.

7. What are the common sense of food safety for primary and secondary school students

Ten food safety tips

1. Take the "validity date" and "shelf life" seriously and do not buy expired products , expired products should be reported to the store operator. If packaged food "spoils" within the expiry date marked on the package or if the package is found to be damaged when you get home, return it and report it to the retailer or food processor.

2. Counterfeit and substandard food involves the use of inferior and cheap raw materials to deceive consumers and reduce competitive costs. If you find the sale of counterfeit brands, counterfeit-labeled food, or contaminated food, you should report it to the relevant agencies. Reporting these incidents can help authorities investigate unscrupulous traders and prevent such incidents from happening again.

3. Fresh food, especially meat, fish and other seafood, should be stored at the bottom of the refrigerator, and processed food on the top. Food should be packaged or properly covered before storage.

4. Do not put hot food in the refrigerator, as this will increase the temperature inside the refrigerator.

5. Store cans, bottles and bags in a dry, cool place and away from insects or rodents.

6. Remember to wash your hands before preparing food and eating.

7. Utensils for handling fresh food must be thoroughly washed after use, before handling cooked food or before handling food intended to be eaten raw.

8. Choose your food shopping and dining locations carefully. Make sure its personnel, utensils and other facilities are clean and tidy. This is an important indicator that reflects the restaurant's "behind-the-scenes" facilities and hygiene standards.

9. Hot food should be hot and cold food should be cold. Avoid eating any food that has been kept at room temperature for more than 2 hours. Special attention is required in situations such as meetings, large-scale social events, outdoor activities, etc. that require advance and large-scale food preparation or where external conditions are poor.

10. If in doubt about fresh foods such as fruits and vegetables, the golden rule is "cook, cook, peel

or throw away."

8. Food safety knowledge of Far East Second Primary School students

1. What issues should primary and secondary school students pay attention to when buying food? 1. Buy in regular stores and do not buy the "three noes" around campus and in the streets. "food.

2. Purchase food produced by regular manufacturers and try to choose brands with good reputations. 3. Check product labels carefully.

Food labels must indicate: product name, ingredient list, net content, factory name, factory address, production date, shelf life, product standard number, etc. Do not buy products with irregular labels.

4. Whether the food is suitable for your own consumption. 5. Do not blindly follow advertisements. Advertising does not represent science, but reflects the interests of businesses.

2. What dietary hygiene habits should primary and secondary school students pay attention to? 1. Boiled water is the best drink. Some drinks contain preservatives, pigments, etc., and regular drinking is not good for the health of children; 2. Develop good hygiene habits to prevent the spread of intestinal parasitic diseases; 3. Eat them raw Vegetables and fruits should be washed before eating to avoid pesticide poisoning; 4. When choosing food, pay attention to the production date and shelf life of the food; 5. Try to eat less or no leftovers. If you eat leftovers, be sure to eat them. Heat thoroughly to prevent bacterial food poisoning; 6. Do not eat unhygienic raw food, such as sashimi and raw water chestnuts; 7. Do not eat unhygienic street food; 8. Eat less fried, smoked, and barbecued foods. Foods that may produce toxic substances if improperly prepared. 3. Is it better for primary and secondary school students to eat more sweets? Summer drinks are rich in sugar, and children who eat more of them are prone to skin inflammation and various diseases.

Excessive intake of sugar in summer will also produce a large amount of acidic substances, thus breaking the normal acid-base balance of the blood and turning the child into an acidic person. Some medical data show that 70% of diseases occur in people with acidic constitutions, which undoubtedly makes children become "warm and healthy."

In addition to the above effects, many drinks also lack protein and fat necessary for children's development. Drinking too much will affect children's ability to eat regular meals and cause malnutrition. Therefore, it is best not to drink more than 100 ml of drinks per day. . 4. What are the nutritious foods that make students smart? Nutritious foods that make students smart include: 1. Eat more fish, egg yolks, dried shrimps, seaweed, kelp, and lean meat. 2. Eat animal offal such as pig liver and animal brain once a week. 3. Eat fruits rich in vitamin C such as oranges and apples every day. 4. Eat beans or soy products every day. 5. Eat mushrooms 1-2 times a week. 6. Eat more bananas, carrots, and spinach. Eat more milk, preferably milk. Sulfonic acid-based formula for children, rather than malted milk.

5. How can individuals prevent food poisoning? 1. Wash your hands before eating and after using the toilet; 2. Reheat food that has been cooked for more than 2 hours and reheat it to above 70°C before eating; 3. Wash fruits and fruits before eating them; 4. Do not buy food from the source Food that is unknown or has expired; 5. Do not buy food from small shops or roadside stalls that do not have health permits and business licenses (especially food that is not sealed and packaged in these shops and stalls); 6. Do not eat confirmed Food that has deteriorated or is suspected to have deteriorated; 7. Do not eat food that you know has added preservatives or colorings but you are not sure whether the amount added meets food hygiene and safety standards. 6. Which vegetables are most suitable for children to eat in summer? The water in melons and vegetables is natural, clean, nutritious and biologically active water filtered through multiple layers of biofilm, which cannot be replaced by drinking water.

Summer is also the peak season for melons and vegetables. Their unique characteristic is that their moisture content is above 90%. The water content of winter melon ranks highest among all vegetables, as high as 96%, followed by cucumber, pumpkin, loofah, chayote, pumpkin, bitter melon, etc.

After the cool vegetables enter the summer, the most important factor affecting the human body is the poison of summer dampness. Therefore, eating some cool vegetables is beneficial to producing fluids and quenching thirst, clearing away heat and internal heat, detoxifying and laxative. For example, bitter melon, loofah, cucumber, tomato, eggplant, celery, lettuce, asparagus, watercress, etc. are all cool vegetables and may be eaten regularly.

"Bactericidal" vegetables Summer is the season when diseases, especially intestinal infectious diseases, are prone to occur. At this time, eating more "bactericidal" vegetables can prevent diseases. Such vegetables include garlic, onions, leeks, chives, garlic sprouts, etc.

7. What should you pay attention to when drinking milk? 1. It is not suitable to drink on an empty stomach. Many people like to boil milk and drink it cool, treating it as ordinary drinks or juice. Although this is convenient, drinking milk on an empty stomach causes the milk to stay in the intestines and stomach for too short a time and enters the excretion system too quickly, thus affecting the Comprehensive absorption of nutrients.

Eat some snacks, such as bread, while drinking milk. Biscuits and the like to prolong the time they stay in the digestive system.

Diet and health knowledge about kidney disease 2. It is not advisable to drink ice milk. Refrigerating milk or drinking it with ice cubes may taste refreshing, but iced milk is harmful to the gastrointestinal tract and can easily cause diarrhea.

3. It should not be stored warm. Some people like to save trouble by boiling the milk in the morning, storing it in a thermos, and pouring it out when they want to drink it.

As everyone knows, milk, a nutrient-rich beverage, can easily breed bacteria in an environment with a suitable temperature, causing milk to spoil. 4. It should not be cooked for a long time.

Some people boil milk for too long, which is actually not good. Because white sugar is usually added to boiled milk, if it is boiled for too long, the lysine in the milk and the white sugar will produce fructosyl lysine at high temperatures, which is a substance that is difficult to be digested and absorbed by the human body.

5. It is not advisable to drink caked milk. If there are lumps or flocculent substances in the milk, it is not suitable to drink because the milk has deteriorated.

8. How to distinguish the shelf life and storage period of food? The so-called shelf life (best before use period, shortest applicable date) refers to the period during which quality is maintained under the storage conditions specified on the label. After this period, healthy and effective weight loss drugs can still be consumed within a certain period of time.

The shelf life (recommended last consumption date) refers to the estimated end of consumption date under the storage conditions specified on the label. After this period, the product should not be eaten again. 9. How to choose drinks correctly? First of all, check whether the label, QS mark, production date, shelf life, factory name, factory address, etc. are complete, and whether the ingredients in the ingredients meet the standards of this type of beverage.

Secondly, choose products that have been produced recently. When purchasing carbonated drinks, try to choose products that have been produced recently and have hard cans that are not easily deformed.

Third, the choice of drinks should vary from person to person. Fruit juice drinks have certain nutrients and are suitable for teenagers and children to drink, but they cannot be consumed for a long time or in large quantities at one time.

10. Why are some bad hand habits potentially dangerous? There are many small movements with our hands.

9. What should students pay attention to in the food safety themed class meeting

Purpose: to learn some food safety and other knowledge.

Focus: By learning relevant safety knowledge, students will be able to choose and identify when buying food, so that students can grow up safely and healthily. Teaching process: 1. Introduction to the conversation: The students live in happy and warm families and are cared for and loved by their parents and family members. There does not seem to be any danger.

However, there are still many things in life that need to be paid attention to and treated carefully, otherwise it is easy to be dangerous and cause accidents. Let’s talk about what you should pay attention to when it comes to food safety: 1. Washing hands correctly is the first step in food safety.

amp;lduo;wet, rub, rub, hold, and dry; everyone should remember to do it before meals and after going to the toilet, and germs will not enter the mouth. 2. Avoid food and snacks on the roadside to keep diseases away from me.

3. Do not eat foods with incomplete packaging or unclear labels, and do not eat food or milk between meals. 4. Buy fish with bright and shiny eyes and scales, elastic meat, and no fishy odor; pink and elastic meat; and shrimp whose head, feet and tail fan will not turn black or whose head will fall off soon.

5. Prevent cross-contamination: Food at home should be stored in classified areas; when cooking, raw and cooked food should be handled separately, and tableware and utensils should be kept clean. 6. Remove the internal organs of poultry and livestock food, wash it, and store it in the refrigerator in individual packages according to the portions of each meal; decontaminate vegetables and remove rotten leaves, and do not wrap them in ordinary newspapers (white newspapers can be used) and store them in the refrigerator to prevent ink from being ingested into the body. Harm health.

2. Educate students to develop good food hygiene habits. 1. When you have enough food, you need to select and identify it. Don’t buy food without food.

Food without a trademark is not allowed; food without a production date is not allowed; food without a factory address is not allowed. When the weather is hot, microorganisms multiply rapidly, and food easily deteriorates. Food poisoning can easily occur if care is not taken. Therefore, special attention should be paid to hygiene when cooking and preserving food, especially the sanitation of kitchen facilities, personal hygiene and the preparation of food raw materials.

2. In addition to taking medication for prevention, dietary therapy is also a convenient and feasible option. A piece of white radish, half an orange peel, three slices of ginger, two sections of scallions, and a bunch of coriander can enhance respiratory protection by making soup for the whole family.

3. What should I do if I feel unwell? 1. Stop eating suspicious food immediately. 2. Drink water.

Drink plenty of clean water immediately to dilute the toxins. 3. Induce vomiting.

Use your fingers to swallow and spit out as much food as possible from your stomach. 4. Keep vomitus or feces in a plastic bag and send it for examination to facilitate diagnosis.

5. If symptoms of dehydration occur (such as wrinkled skin, accelerated heart rate, etc.), the national virus patients should be sent to nearby hospitals for treatment as soon as possible. 4. Summary: It is children's nature to like snacks, but they often forget to check whether the food has expired or gone bad while eating happily, so there is a big safety hazard.

Please remember to eat safe and secure food when enjoying snacks. To prevent food poisoning, you must first pay attention to personal hygiene, bathe frequently, wash clothes frequently, cut nails frequently, get haircut frequently, and change bed sheets and quilt frequently (once a month).

Keep classrooms, dormitories and the environment clean and hygienic, and develop good habits of washing hands before meals and after using the toilet, and not overeating. Secondly, do the six "don't eats": no raw or cold food, no unclean fruits and vegetables, no spoiled food, no food that has not been processed at high temperatures, no raw water, no snacks.

Next, we must pay attention to identifying food quality from food labels. Choosing safe food is the first step to prevent diseases from entering through the mouth.