PRACTICAL GUIDE TO FOOD SAFETYSelect fresh foods With vegetables: choose the vegetables, fresh fruit, not been put out, no strange odors. with the meat right through veterinary and quarantine standard of fresh meat. fish and fishery products are fresh, retains normal color, no signs of ươn, Oh. Do not use dry food were moldy. do not use color cosmetics, chemical line is not in The list of health allows.Dining and hygiene in food processing the food processing sector has no standing water, far from the smoke, dirt, toilets or cattle breeding zone, the garbage pollute the environment. all the surfaces used to prepare the food to be easy to scrub, always kept clean, dry. the stove must be sufficient light and ventilation. Must be enough clean water used to food processing and sanitizing the area regular processing. prevent the travel of cockroaches, rats and other animals in the food processing sector.Use cookware and eating clean Not to dirty instruments through the night. use utensils to wash immediately. Do not use the towel to wipe the grease greasy moist, mold to dry dishes. If the tool has just finished washing need right then coated with boiling water should. the tool in contact with food and living right to separate. the remaining food scraps, food packaging must be disposed in the containers with a lid and turn away. use only SOAP, detergent eating tools are the medical profession allows to not exist residual toxic to food.Food preparation clean and thoroughly cooked the vegetables, the fruit is soaked in clean water and then rinse thoroughly under running water or wash in pots instead of water 3-4 times. The frozen foods to melt ice completely and rinse before cooking. the boiling temperature can kill most of the bacteria that cause the disease but be cooked thoroughly to reach boiling temperature. Note the meat near the bone if it is still pink or red then forced cusTom back to nine. should not eat the live feed as fish shellfish, beef, shellfish, ...Eat immediately after the food had just finished cooking or just prepared cooked foods to cool at normal temperature susceptible bacteria invade and grow. To ensure a safe should eat as soon as the food cooked to medium hot. for the food don't need cooked like bananas, oranges, melons and other fruits are eaten right after just peeling or just cut out.The careful preservation of food was cooked and cooked thoroughly before eating Do not take too much longer to warm food or food also are hot on the refrigerator. No to food and live food. do not use knives, chopping boards have just cut, unwashed raw meat to Thai food. food must cover carefully avoiding flies, insects invade. Not to chemicals, plant protection drugs or other toxic substances in the food processing area. good preservation of the goods in accordance with the request of the record label. Module back in the boiling temperature food evenly right before eating is the best measure to prevent the development of bacteria in the preservation process.Good personal hygiene childcare should wash their hands with SOAP and clean water before feeding or exposed food, after going to the toilet, after contact with fresh food. Mặc quần áo sạch sẽ, đầu tóc gọn gàng khi chuẩn bị thức ăn. Không hút thuốc, không ho, hắt hơi trong khi chuẩn bị thực phẩm. Giữ móng tay ngắn và sạch sẽ. Nếu có vết thương ở tay cần băng kín bằng vật liệu không ngấm nước. Không tiếp xúc với thực phẩm khi đang bị đau bụng, tiêu chảy, nôn, sốt hay có biểu hiện của bệnh truyền nhiễm.Sử dụng nước sạch trong ăn uống Dùng các nguồn nước thông dụng như nước máy, nước giếng, nước mưa, sông suối đã qua xử lý để rửa thực phẩm, chế biến đồ ăn uống và rửa dụng cụ. Nước phải trong, không có mùi, không có vị lạ. Dụng cụ chứa nước phải sạch, không được để rêu, bụi bẩn bám xung quanh hoặc ở đáy, có nắp đậy. Dùng nước đã đun sôi để uống hoặc chế nước giải khát, làm kem, đá.Sử dụng vật liệu bao gói thực phẩm sạch sẽ, thích hợp và đạt tiêu chuẩn vệ sinh Không sử dụng sách, báo cũ để gói thức ăn chín. Đồ bao gói phải đảm bảo sạch, giữ được tính hấp dẫn về mùi vị, màu sắc và không thấm chất độc vào thực phẩm. food labels to be honest, having full necessary information such as product name, weight, main components, maintenance, use, production, processing, production registration number, the duration of use.Implementation of preventive hygiene measures, preserving the living environment clean implement measures to kill flies, cockroaches, mouse ... and guide the disease prevention under the direction of the medical industry. to packaging waste into containers with a lid, pour right on time and the right place.
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