The popularization of common sense about food safety

Common sense of food safety

When purchasing food, pay attention to whether the food packaging has the manufacturer's name, production date, whether it has passed the expiration date, whether the food ingredients and nutritional components are indicated, and whether there is a QS mark. Do not buy products without a "three-no" label.

2. Open the food package and check whether the food has the sensory characteristics it should have. Do not consume food that is spoiled, rancid, moldy, infested with insects, unclean, mixed with foreign substances or has other abnormal sensory properties. If protein-based foods are sticky, lipid-containing foods have a bad smell, carbohydrates have a fermented odor or beverages have abnormal sediment, etc., they should not be eaten.

3. Do not purchase boxed meals or food from unlicensed vendors around the campus to reduce the risk of food poisoning.

4. Pay attention to personal hygiene. Wash your hands before meals and after using the toilet. Clean and disinfect your own tableware. Do not use unclean containers to hold food. Do not litter in the cafeteria to prevent the breeding of mosquitoes and flies.

5. Eat less fried and pan-fried food.