A branch of preventive medicine. Its task is to study the types, sources, properties, functions, content levels and control measures of harmful factors that threaten human health in food, so as to improve food safety, prevent food-borne diseases and protect food hygiene.
Consumers are very healthy. The possible harmful factors in food can be divided into four categories according to their sources: ① food pollutants. Substances mixed with food in the process of production, processing, storage, transportation and sales. Generally, it also includes biological harmful factors (such as bacteria and viruses) and radionuclides. ② Food additives. ③ Harmful substances naturally existing in food, such as protease inhibitors existing in soybeans. (4) Harmful substances produced during food processing and preservation, such as methanol and fusel oil produced during brewing. Harmful factors can be divided into biological factors, chemical factors and radioactive factors according to their nature. The nature and function of possible harmful factors in food are different, and the monitoring and research methods and allowable limits of content levels in food are also different. The measures to control the possible harmful factors in food are mainly to carry out food hygiene work in the whole society in accordance with moral norms, legal norms and technical norms: the government sets up institutions to carry out food hygiene supervision and inspection according to law; Formulate food hygiene standards and management measures; Publicize health knowledge to the masses and food producers and operators, consciously abide by health regulations and standards, and resist unhealthy behaviors. Supplement: "Grain" is the material basis for human survival and development, so the quality of grain is very important. According to Article 6 of China's Food Hygiene Law, "food should be non-toxic, meet nutritional requirements and have the same food hygiene.
Sensory characteristics, such as color, fragrance and taste. "Non-toxic and harmless" means that normal people eat edible food under the condition of eating, which will not cause disease or harm to human body and the food is safe. At the same time, food is nutritious and food can promote health. The word "sanitation" comes from the Latin word "sanitas", which means "health". For the food industry, the meaning of the word hygiene is to create and maintain a hygienic and healthy production environment. Hygiene is an applied science. In order to provide healthy food, food must be processed by healthy food practitioners in a clean environment to prevent food-borne diseases caused by microbial contamination of food, and at the same time, minimize the reproduction of microorganisms that lead to food spoilage. Effective sanitation refers to the process that can achieve the above objectives. It includes the principles of how to maintain, restore or improve sanitary operation procedures and sanitary environment. Therefore, "food hygiene" is an applied hygiene science, which is related to food processing, preparation and treatment.
Edit the research content of this paragraph.
Including: the ins and outs of food pollution sources, the nature classification of harmful substances; In order to prevent pollution and ensure the hygienic quality of food, corresponding measures should be taken in the whole process of food production and consumption. food sanitation
Pollution sources and harmful substances of food Except for a few food raw materials containing some natural toxins, natural foods should be nontoxic and harmless. However, in a series of processes such as planting, harvesting, preparation, processing, packaging, storage, transportation, sales and cooking, food may be contaminated by harmful biological and chemical substances or other pollutants at any time due to environmental and human factors. Food pollutants can be divided into two categories according to acute and chronic poisoning reactions of human body, namely, food poisoning sources and chronic toxic substances, but they cannot be completely distinguished. If the intake of chronic toxic substances is large and concentrated, it can also be manifested as acute poisoning reaction. Pathogen of food poisoning: food poisoning refers to an indirect infectious disease that suddenly occurs after healthy people eat a normal amount of food contaminated by toxic microorganisms or toxic substances. The onset is fierce and concentrated, and it is easy to cause casualties if the rescue is not timely. Preventing food poisoning is the core task of food hygiene. Pathogens causing food poisoning can be divided into four categories. Food poisoning bacteria: Food poisoning is most commonly caused by bacteria. After food is contaminated by poisonous bacteria, it will multiply in large quantities, and if it is not heated and sterilized before eating, it will cause poisoning. Common bacteria are Salmonella, Proteus, Vibrio parahaemolyticus, pathogenic Escherichia coli, toxin-producing Staphylococcus, Clostridium botulinum, Bacillus cereus, Bacillus Wechsler and so on. Bacterial food poisoning mostly occurs in summer and autumn, especially animal food and plant food, such as leftovers, cakes, bean products, fermented flour food and so on. Food poisoning mold: food poisoning caused by mold includes food poisoning caused by Gibberella wheat flour and mold sugarcane poisoning. The former is caused by toxins produced by Fusarium graminearum, while the latter is caused by toxins produced by Fusarium moniliforme and Fusarium moniliforme. In addition, sweet potato black spot disease can also cause poisoning. Mycotoxin can cause acute poisoning. food sanitation
Food poisoning chemicals: food is polluted by toxic chemicals such as toxic metals, nonmetals and their compounds, pesticides, etc. during production, processing, packaging and transportation, which will cause poisoning. If the pollution method does not conform to the hygiene system, food will be put into containers or transport vehicles containing toxic chemicals without cleaning and disinfection, and tools, utensils, equipment, pipes and containers made of materials with unstable chemical properties will be used in the processing process, especially if they come into contact with food with strong acidity for a long time, a large number of toxic metals will be dissolved into food. The common ones are zinc poisoning, arsenic poisoning and nitrite poisoning. Natural toxins in food: Some animal and plant raw materials contain toxins, such as puffer fish, poisonous shellfish, stale fish containing histamine, certain toadstools, certain nucleoli and cassava containing cyanosides, which may cause poisoning after eating. In general, chronic toxic substances will not cause acute poisoning reaction, but will cause some diseases or cumulative chronic poisoning. If a pollution source exists for a long time, it may also lead to serious diseases. According to epidemiology, some chronic diseases and even cancers are related to long-term intake of food contaminated by certain toxic substances. There are 10 kinds of substances that produce chronic toxicity. Pathogens of human and animal infectious diseases: Some livestock diseases can spread to human body, which is called human and animal infectious diseases. Infectious diseases such as anthrax, gangrene, foot-and-mouth disease, swine vesicular disease, swine fever, erysipelas, hemorrhagic septicemia, tuberculosis and brucellosis can occur in pigs, cattle, sheep, horses, mules or donkeys, and people who eat food contaminated by these pathogens may become ill. Parasitic diseases of humans and animals: Some parasitic diseases of domestic animals, such as cysticercosis (taeniasis), trichinosis and toxoplasmosis of pigs, can also spread to humans. People who eat food containing these pathogens may also get sick. Mould and mycotoxin: food that is not completely dry is easily contaminated by mould and moldy, which leads to unsanitary food.
Quality. Metabolites of some molds contain highly toxic toxins (called mycotoxins). Epidemiology believes that aflatoxin produced by Aspergillus flavus and Aspergillus parasiticus is related to liver cancer. Aflatoxin mainly exists in peanuts and grains, but when the water activity of grains is less than 0.83 or the water content is less than 8% ~ 12%, no aflatoxin is found. The toxicity of ochratoxin and cladosporcin has also attracted attention. More than 200 kinds of mycotoxins have been studied in different degrees. General bacteria: in addition to pathogenic bacteria, a large number of non-pathogenic general bacteria pollute food. The pollution degree of general bacteria to food is an important index to evaluate the hygienic quality of food. There are no or few bacteria in the tissues of natural food raw materials. Bacteria in food mainly come from external pollution in production, storage, transportation and sales, as well as reproduction in food. The total number of bacteria contained in food per unit weight or capacity is called the total number of bacteria. However, when a certain amount of food is cultivated on a plate under specified conditions, each living bacterial cell that adapts to these conditions must and can only produce colonies visible to the naked eye. The result is called the total number of colonies in food, which is now widely used as the hygienic standard of various foods. Bacterial contamination is the main cause of food spoilage. The important measures to prevent food from spoilage are to reduce the chance of contact with bacterial sources, control the conditions on which bacteria depend for reproduction, and sterilize food to varying degrees. Toxic metals: Some metals have not been proved to have physiological functions. Under normal circumstances, the human body only needs a very small amount or can only tolerate a very small amount, and a slightly higher dose can show toxic effects. These metals are called toxic metals. Toxic metals come from soil, water, air, pesticides, industrial wastes, processing machinery and equipment, pipelines, containers and additives, among which mercury, cadmium, lead and arsenic are more toxic. Pesticide pollution: all kinds of pesticides directly contact with agricultural products or transfer to agricultural products through soil, water and air, which will cause food pollution. Most pesticides have different degrees of toxicity to human body, and all countries have formulated laws and standards to limit the varieties, application scope, application methods and allowable residues of pesticides in soil. In food processing, raw materials need to be cleaned and treated to reduce pesticide residues. Pollution of packaging materials: If the plastics, coatings, rubber, metals, ceramics and other materials used for packaging food are of poor quality or improperly used, toxic substances such as chemical additives, monomers of polymers, lead salts in glaze drugs, polycyclic aromatic hydrocarbons or metal salts in coal tar components may be dissolved, thus polluting food. Food additives: Most food additives are not natural ingredients of food, and improper use can also lead to food hygiene problems.
Can cause various forms of toxicity. All countries have corresponding laws and standards, which stipulate the types, limits and scope of application of food additives, as well as the quality standards of additives themselves. Pollution in the production process: In the production process of food, some toxic substances will be produced due to some traditional production process requirements. For example, many food raw materials contain nitrate, nitrite and secondary amine compounds, which can promote the formation of nitrosamine compounds related to some human cancers under the action of various microorganisms. When curing fish, nitrite was added as food coloring agent and bacteriostatic agent, which accelerated the synthesis of nitrosamines. Another example is the traditional method of burning sawdust to smoke and barbecue food, which will also produce polycyclic aromatic hydrocarbons with carcinogenic activity such as benzopyrene. Modern food technologists have developed some new technical methods to avoid producing these harmful substances. Dirt and malignant impurities: In the process of food production, storage and transportation, due to poor management, dirt such as insects, insect limbs, rat hair, rat excrement, gravel, dust and malignant impurities such as nails, fine needles, metal chips, broken glass, sawdust and paint may be mixed in, which seriously hinders food safety and hygiene.
Edit this paragraph of guarantee measures
Hygienic requirements for the design of factories and facilities
Factories should be built in pollution-free places. The roads in the factory area should be paved with hard pavement and have sufficient food hygiene.
Adequate drainage system. The structure, design layout, interior wall and floor materials of the workshop should meet the hygiene requirements, and the doors and windows should have insect and fly prevention facilities. In the production process, the processes that are prone to cross-contamination should be separated. Workshop overhead components should be easy to clean. Living quarters, slaughter rooms and animal feeding areas should be far away from production workshops. The factory must have a dressing room, lounge, toilet and shower room suitable for the number of people in the workshop. There should be disinfection facilities for shoes, boots and wheels and adequate and convenient hand washing facilities at the entrance of food processing workshop. The workshop should have cleaning and disinfection facilities for tools, utensils and containers, and adequate lighting and ventilation. There should be suitable waste treatment facilities. Factory health workshops, facilities, equipment and containers should be kept intact, placed in an orderly manner, and cleaned frequently as needed. There are physical, mechanical and chemical cleaning methods, which should be mainly washed with clean water and disinfected when necessary to kill pathogenic microorganisms and heat-resistant spores. Insect control and rodent control should be carried out in and around the factory to prevent the breeding or invasion of pests. Food factories should pay more attention to prevent insects and birds from infringing on building facilities, and try to kill or drive away rats and birds by mechanical and physical methods. When using pesticides, we must strictly follow the regulations of the health department. Health education and the health of operators require the factory to educate the operators on food hygiene, so that they can fully understand the necessity and importance of preventing food pollution, consciously implement various hygiene systems and maintain strict personal hygiene. Anyone who touches food must undergo a health examination. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases, or other diseases that hinder food hygiene may not directly participate in food industrial production.
Hygienic requirements of food raw materials
The purchased food raw materials must meet the relevant hygiene standards or regulations. Raw materials for meat and poultry should be healthy livestock and poultry from non-epidemic areas, which can only be used after slaughter and veterinary inspection. Raw materials for aquatic products should be fresh. Fruits and vegetables should be fresh, moderately ripe, free from pests and diseases, and not rotten. Dry raw materials should be dry, free from mildew and moth. Food additives must meet the relevant quality standards. The materials and structures of containers and means of transport for raw materials shall be firm, non-toxic and easy to clean. Transport food hygiene
Frozen meat, poultry meat, aquatic products and other raw materials should use refrigerated or insulated vehicles (ships), and the water quality of ice for preservation should meet the sanitary standard for drinking water. Raw material warehouse must be well ventilated, dry and clean. Frozen meat, poultry meat and aquatic raw materials should be stored in the cold storage that meets the preservation temperature of raw materials. The goods stored in the original production process are classified and stacked in the warehouse, and the hygienic requirements for mutual influence on odor mainly include the following aspects. Raw materials: raw and auxiliary materials that meet the relevant hygiene standards or regulations can only enter the production line after selection and inspection. Prevention of cross-contamination: Food must be prevented from being contaminated by direct or indirect contact with materials in the previous process. Personnel who have been exposed to raw materials or semi-finished products that may pollute finished products must change contaminated work clothes if they want to contact finished products. Equipment and appliances that have been exposed to raw materials or semi-finished products must be cleaned and disinfected first if they want to contact finished products. Water: The water used to treat food must meet the standard of drinking water. Non-drinking water can only be used for producing steam, refrigeration, fire fighting and other aspects that are not in contact with food after approval by the competent department; With special approval, it can also be used in some food processing parts that do not pose health hazards. The use of circulating water must be approved by the competent department, and it must be strictly treated under constant supervision to ensure that it does not endanger health. Untreated circulating water can only be used in places that do not pollute food. Industrial production: the industrial production of food should be carried out under the supervision and management of professional and technical personnel. Every working procedure in the production process should be carried out immediately before and after. The process conditions should try to reduce the number of bacteria originally contained in raw materials to prevent further pollution by microorganisms or other substances. The sterilization of canned food should meet the requirements of commercial sterility. Raw materials that are too late to be treated should be temporarily stored, cooled, refrigerated or pasteurized according to their properties.
Hygienic requirements of packaging
Packaging materials should be suitable for the nature of the packaged food and the expected storage conditions, and the amount of undesirable substances that may be transferred to the food should not exceed the legal limit. Food containers cannot be used for other purposes, so as not to pollute the finished food. Packaging containers should be inspected before use to ensure that they are in good condition, and cleaned and/or disinfected before use as required. Only containers to be used are allowed to be stored in the filling process site. Filling and packaging must be pollution-free. The filling quantity of each container should be constant, and all kinds of containers should be closed as required.
Edit this paragraph for legislative supervision.
In order to ensure food hygiene, many countries have made necessary legislation and set up full-time institutions to implement it. For example, the United States promulgated the pure food law as early as 1906, which was clearly managed by the Chemical Bureau of the Ministry of Agriculture. To 193 1, managed by the Food and Drug Administration, still under the jurisdiction of the Ministry of Agriculture. 1938 "Food, Drug and Cosmetic Law" was promulgated, and it has been revised continuously since then, becoming a relatively perfect food hygiene law internationally recognized. The US Food and Drug Administration was changed to the Ministry of Health, Labor and Welfare on 1953. Up to now, it has become an advanced food hygiene supervision and management institution. China is led by the Ministry of Health and the ministries responsible for food production. From1953 March 17 to1985 April, at least 156 food laws, notices, measures, rules, systems and letters were issued; By the end of 1986, 287 national standards for food hygiene had been formulated. 19951The Food Hygiene Law of People's Republic of China (PRC), which came into effect on October 30th, formulated "to ensure food hygiene, prevent food pollution and harmful factors from harming human health, safeguard people's health and enhance people's physique". This Food Hygiene Law is applicable to all foods, food additives, food containers, packaging materials and food tools and equipment; It is also suitable for food production and business premises, facilities and related environments. From the central to local health administrative systems, full-time food hygiene supervision and inspection institutions have been gradually established to supervise and implement food hygiene work in their respective jurisdictions. The health administrative department of the local people's government at or above the county level shall exercise the duties of food hygiene supervision within its jurisdiction. The food hygiene supervision institutions established by the administrative departments of railways and communications shall exercise the duties of food hygiene supervision stipulated by the administrative department of health of the State Council in conjunction with the relevant departments of the State Council. The duties of food hygiene supervision are: (1) to carry out food hygiene monitoring, inspection and technical guidance; (two) to assist in the training of food production and marketing personnel, and to supervise the health examination of food production and marketing personnel; (three) to publicize the knowledge of food hygiene and nutrition, conduct food hygiene evaluation, and publicize the food hygiene situation; (four) to conduct health examination on the site selection and design of new, expanded and rebuilt projects of food production and operation enterprises, and to participate in the project acceptance; (five) to investigate food poisoning and food pollution accidents and take control measures; (6) Conducting patrol supervision and inspection on acts violating this Law; (seven) to investigate the responsibility for violating this law and impose administrative penalties according to law; (eight) responsible for other food hygiene supervision matters. The health administrative department of the people's government at or above the county level shall set up food hygiene supervisors. The food hygiene supervisor shall be a qualified professional, and a certificate shall be issued by the health administrative department at the same level. Railway and transportation food hygiene supervisors shall be issued certificates by their superior competent departments. Food hygiene supervisors perform tasks assigned by the administrative department of health. Food hygiene supervisors must enforce the law impartially, be loyal to their duties, and may not abuse power for personal gain. When performing their tasks, food hygiene supervisors can get information from food producers and operators, obtain necessary information, enter production and business premises for inspection, and take samples free of charge in accordance with regulations. Production operators shall not refuse or conceal. Food hygiene supervisors have the obligation to keep confidential the technical information provided by producers and operators. The health administrative departments of the State Council and the people's governments of provinces, autonomous regions and municipalities directly under the Central Government may, according to needs, designate qualified units as food hygiene inspection units to conduct food hygiene inspection and issue inspection reports. The health administrative department of the local people's government at or above the county level may take the following temporary control measures against food producers and operators who have caused food poisoning accidents or have evidence to prove that they may cause food poisoning accidents: (1) seal up the food and its raw materials that have caused food poisoning or may cause food poisoning; (two) sealed contaminated food tools and utensils, and ordered to clean and disinfect. After inspection, the contaminated food should be destroyed; Unpacked food should be unsealed. Units that have food poisoning and units that receive patients for treatment shall, in addition to taking rescue measures, report to the local health administrative department in a timely manner in accordance with relevant state regulations. After receiving the report, the health administrative department of the local people's government at or above the county level shall promptly investigate and deal with it and take control measures.
Edit the management method of this paragraph.
Key points of maintaining food hygiene
(1) The food should be thoroughly cleaned, and the conditioning and storage places, utensils and containers should be kept clean. (2) Food should be treated as soon as possible, and then cooked and eaten. Cooked food should be eaten as soon as possible. In the process of heating and cold storage, it should be noted that bacteria can only be killed when the temperature exceeds 60℃, and the growth rate of bacteria can only be slowed down when the temperature is lower than 18℃, and bacteria cannot reproduce at all when the temperature is lower than-18℃. (3) Try to choose fresh materials, because stale materials contain more bacteria, and there may be bacterial residues after conditioning, and bacteria are easy to reproduce. Fish products, fried egg salad, sausages and other foods in the menu are more likely to become poisoning causes, and it is best not to use them in summer. (1) If it must be used, special attention should be paid to selection, low-temperature storage and conditioning. 2 salt, sugar, vinegar, etc. It can hinder the reproduction of bacteria, so you may wish to use it more. Pay attention to thorough heating when conditioning to kill harmful bacteria. (3) Vegetable rice should be cooled to room temperature or lower before it can be put into the lunch box. If warm food is put in, it will accelerate the proliferation of bacteria. (4) During storage, care should be taken not to be polluted and propagated by external bacteria, and it should be stored in the cold storage below 65438 00℃. If well ventilated, it can also prevent bacterial reproduction and corruption; So don't pack the box lunch too early. Stacked lunch boxes, or directly basking in the sun, or placed in a warm place will have adverse effects and should be avoided as much as possible. (5) If the food is contaminated by mouse droppings, flies, cockroaches, etc. It can also cause poisoning, so food should be placed in cupboards and covered containers to avoid pollution; Packaging containers are easily polluted by dust, insects, mice, etc. During storage, so be sure to pay attention to preservation. It is safer to disinfect with water containing more than 50ppm of available chlorine before use. In addition, the outer packaging should not be too thick, so as not to cause bacterial growth due to poor heat dissipation. (6) The staff should be healthy, neatly dressed, with clean fingers and hair, and have good hygiene habits. Don't touch food directly with your fingers at any time, but it is ideal to take and put food with clips, chopsticks, etc. (7) From production to supply, the shorter the time, the better, and the lower the temperature, the better. If possible, it is best to thoroughly heat it before eating, which also helps to prevent food poisoning. It's hot in summer, so it's best not to take a box lunch for hiking or outing, because at the temperature above 30℃, staphylococci will produce enough enterotoxin to cause poisoning in a few hours. (8) The catering industry is an industry that prepares a large number of dishes for consumers. Therefore, hygiene should be the first priority when operating. If the food is not clean and does not meet the hygiene standards, the nutritional value will be damaged, and the impact will not only be punished, but also the credibility of safety and reliability will be lost. Therefore, the management of catering industry should be based on sanitary conditions.
Hygienic requirements of various foods
(1) Fresh meat Good fresh meat should have luster, uniform red color, white fat, slightly dry or moist appearance, non-sticky and elastic feel, and recover immediately after finger pressing, without peculiar smell. When cooking, the soup is transparent and clear, and the fat in the noodle soup is agglomerated and fragrant. (2) Visceral intestine is milky white, slightly soft, slightly tough, no pus, no bleeding and no peculiar smell. The stomach is milky white, the mucosa is intact and firm, and there is no peculiar smell. The kidney is lavender, shiny, elastic, without blisters or deformities, and smells normal. The heart is reddish, the fat part is white, firm and elastic, and there is no odor. The lungs are pink and elastic, with no filariasis at the edge and no peculiar smell. The liver is brownish red with smooth, elastic and hard capsule. (3) Meat ham has bright color, deep red meat, transparent white fat, dry, compact and fragrant meat. The bacon is red, the fat is white, the meat is dense, and there is no smell. The cooked sausage casing is complete, the casing is closely attached to the stuffing meat, with no mucus, red meat, transparent fat as jade, and no rancid smell. Braised pork in sauce has no peculiar smell, the center of the sliced meat is cooked thoroughly, and the appearance is free of foreign body pollution. The fluff is golden yellow or light flocculent, and the fiber is pure and loose without peculiar smell. (4) The surface of fresh fish is shiny, the mucus is clean and transparent, the scales are complete, it is not easy to fall off, there is no peculiar smell, the eyeball is full and the cornea is transparent; Gills bright red, no mucus; The abdomen is firm and elastic without flatulence, and the anus is white and sunken; The meat is firm and elastic, and the flesh and blood are not separated. (5) Frozen fish is hard in texture, bright in color, clean and pollution-free. Fish segments are fresh and not corrupt, similar to fresh fish. (6) The river crab moves flexibly and crawls freely, and its internal organs have no sticky and discolored smell after being cut open. (7) The back shell of Portunus trituberculatus is blue-brown, the texture is clear and shiny, the inner wall of the crab's feet is white, the gills are white or brown, the crab is yellow, and the feet are closely connected with the body. When lifting crabs, your feet don't sag. (8) The healthy cockscomb of poultry is bright red, straight, with soft moustache, round eyes, dry mouth, no peculiar smell, no accumulated water and accumulated food in crops, wings close to the chest wall, shiny feathers close to the anus, clean fluff near the anus, moist and pink anus, full and elastic chest muscles, strong legs and feet, and free movement. The quality of slaughtered poultry meat is the same as that of other fresh meat. The skin surface of dead poultry is dark red, with blue-purple dead spots, dark red fat, purple blood in blood vessels, the cut surface of poultry meat is not dry, the color is dark red, inelastic, and a small amount of blood drops flow out. Before the frozen birds are thawed, the skin color of female and poultry is milky yellow, and the skin color of male, young and thin birds is reddish. After thawing, the section is dry and the muscles are red. (9) eggs are good. There is frost on the fresh eggshell, which is clean and complete, transparent, with small air chamber, slightly shaded yolk and no spots. After the frozen eggs are melted, the liquid is yellow, uniform, odorless and free of impurities. Salted eggs have complete appearance and no mildew. There is a slight ripple when shaking. In the light, protein is transparent, bright red and clear, and the yolk is narrow, close to the eggshell. After opening, the protein is thin, transparent and colorless, and the yolk is concentrated into red. After cooking, the egg butter is oily, sandy and fragrant. Preserved eggs have a complete shell, no musty smell, no shaking and vibrating sound. When exposed to light, they are tortoiseshell-colored. When opened, protein is solidified and elastic. The egg yolk in the longitudinal section is light brown, slightly soft in the center and not spicy in flavor. Egg yolk powder is powdery or easy to loose and agglomerate, with uniform yellow color and no peculiar smell and impurities. Egg white slices are flaky or breadcrumb-like, light yellow, without peculiar smell and impurities. (10) Grains and beans are intact, tough in texture and white in color, with water content below 15%. Beans are full of particles, free from moth, silk hanging and mildew. Tofu has no tofu and plaster feet, and its texture is delicate. After cutting with a knife, the cut surface is clean, and the whole board of tofu does not collapse after uncovering the ring and cloth. Oil tofu is soft, does not wet the heart, and its color is bright yellow and orange. Dried tofu, the surface will not be hairy when rubbed by hand, and there will be no water coming out of the extrusion incision. Tofu coat can be uncovered unbreakable, shiny, soft and mouldy. Vegetarian intestines do not produce water, and the surface is smooth and tough. The incision of vegetarian chicken is bright and cracked, with no broken skin and strong alkaline taste. (1 1) Vegetables should be fresh and tender without yellow leaves, knife wounds and rotten spots. (12) Fruits are high-quality fruits with bright skin color, fresh and crisp internal quality and clear fragrance. The rotten part of melon and fruit is more than 1/3 of the fruiting body, so it can't be eaten. If it is less than 1/3, it should be cleaned and disinfected. Now it is cut and sold. Fruits, radishes and cucumbers are often eaten raw. Wash thoroughly with water before eating to remove parasitic eggs, contaminated bacteria and pesticide residues from the skin. Then soak in boiling water for 30 seconds, or soak in 5% lactic acid solution or other disinfectants for disinfection before eating. (13) The pastry production process must meet the requirements of food hygiene, and moth, mildew and fatty acid spoilage should be prevented during storage. Storage should be clean, dry, ventilated, and equipped with anti-mouse and anti-fly equipment. High-quality bread has soft texture, uniform golden yellow or dark yellow top surface, no paste, no health, full appearance, elasticity, and no sticky feeling when chewing. Cookies are bright in color, clear in pattern, crisp and fragrant. (14) The raw materials and production procedures of canned food must meet the requirements of food hygiene. The shell of high-quality canned food is bright and clean, without rust spots, damage cracks and air leakage expansion, and the solder at the joint is complete and uniform. The vacuum degree in the tank must meet the standard. Tap the lid of the can with a metal rod to pronounce it clearly and firmly. After opening, there should be no corrosion, blackening and coating peeling on the inner wall of the tank. Fried food should be deep-fried, crisp, not burnt or rotted. Don't overcook the pulp of canned fruit, it should be lumpy and complete, not too hard, and the color is natural. Artificial coloring is not allowed. The soup is clear and transparent, and contains no impurities. Sugar water is generally 30%, and there is no odor. The canned jam should be the same color as the original fruit. Jam is so viscous that it is not easy to pour out when pouring. When standing, sugar juice will not be separated out. Tartaric acid or citric acid can be added appropriately, and there is no peculiar smell and no peculiar smell. The place where canned food is stored should be ventilated, cool and dry. Generally, the relative humidity is about 70% ~ 75%, and the temperature is below 20℃, with l℃~4℃ ~ 4℃ as the best. The shelf life of canned food is usually 2 years for iron cans and 0/year for glass cans. (15) Cold drink food contains more sucrose, eggs, milk and starch, which is suitable for bacterial reproduction. If it is contaminated by bacteria in production and sales, it is easy to cause intestinal infectious diseases. The raw materials for making cold drinks should be fresh, the water source should be good, and the use of essence, pigment and saccharin should be controlled. The containers and pipelines in the production site should be thoroughly cleaned, disinfected with steam or 0. 1% ~ 0.2% bleaching powder solution, and cooled quickly after cooking. Packaging paper should be clean and non-toxic, and the wax used for packaging paper should be food-grade paraffin. Cold drinks should be stored in cold storage or refrigerator to prevent melting pollution and ensure the hygienic quality of cold drinks. Cold drink food should have the color and taste of cold drink, without peculiar smell, peculiar smell and foreign matter. Soda should be clear and transparent, without turbidity or precipitation, and the bottle cap should be tightly airtight. (16) The hygienic index of liquor is pure, transparent, fragrant and mellow, and there is no strong irritation and odor. Yellow rice wine is yellow, clear, non-corrosive, non-precipitate, fragrant and refreshing, with rich flavor, mellow and slightly sweet taste and no sour taste. The wine should be clear, natural in color, reddish purple or light yellow, without precipitation, with grape aroma, strong ester aroma, no different fragrance, fruit juice flavor, and sour taste when the quality is poor. Beer should be transparent, clear, without turbidity or precipitation, with golden color and normal bouquet. When it enters the cup, the foam is thick, white and delicate, which will not disappear within a certain period of time (less foam means bad fermentation and long storage time), and the taste is refreshing and slightly bitter, without burnt taste and sour taste. Liquor should be stored below 25℃, yellow wine, fruit wine and wine at about 20℃, cooked beer at 4℃ ~ 20℃, draft beer at 0℃ ~ 10℃, and attention should be paid to cooling in summer. Generally, the shelf life of fruit wine is 6 months, that of cooked beer is 3 months, that of bottled draft beer is 7 ~ 10 day at 0℃ ~ 5℃, and that of barreled beer is 5 days. However, the sealed bottles of yellow wine and white wine are not limited by time. The longer the time, the stronger the fragrance and the better the quality.