1. Identification from the packaging and packaging decoration

The packaging of fake and inferior goods is simple and rough, with many substitutes; the packaging is uneven, and the interface and pasting mouth are not neat.

2. Identification from the trademark

Registered trademarks are marked with the words "registered trademark" on the packaging.

3. Pay attention to whether there are anti-counterfeiting labels

4. Use food labels for identification

Purchase food with complete food labels, including batch number, production date, and shelf life. .

5. Sensory identification

Sensory identification is to inspect the color, aroma, taste, shape and other aspects of food. Check whether there are any abnormal phenomena in the food. Pay attention not only to the abnormal phenomena that are bad, but also to the phenomena that are surprisingly "good".

First, observe the color. Look at the food for unusual colors.

The second is to smell its smell. High-quality food has its own inherent flavor. Whole milk powder has a stronger aroma than skim milk powder; if it is spoiled milk, it will have a sour smell and other abnormal odors.

The third is to observe the organizational form of food. Milk with added lime water and advertising color is turbid and precipitated