农村集体聚餐食品安全培训资料

professionalengineer1,eachequippedwiththeprofessionaltechnician1,2technicians,carryouttheirduties.BytheResidentEngineeroftheconservationsectionchiefsandmarketinggraspworkandcoordination.Sixandlawnmaintenance,plantingiscompleted,oftenwitha1-2lawnmaintenancecangrowintothefullnessoftheweek.Afterthelawngrow,butalsotocarryoutregularmaintenanceandmanagement,toensurethelawnlandscapecontinuesforalongtime.Lawnmaintenancemanagementincluding:irrigation,fertilization,pruning,weedingandotherlinks.1,irrigateirrigationlawnfertilityenvironmentscanbeimproved,addingwaterplantthelawn,isaguaranteeofnormallawn.Inviewofthelawnduringthegrowthseason,lawnandtheenvironmentisinaStateofflux,coordinationofwaterandsoilandimprovingthemicroclimateoftheCenter,watercannotbeimplementedaccordingtoafixedpattern,followinganumberoftechnicalpointsforreference.(1)theirrigationtimegrowingseason,accordingtothedifferentperiodsofprecipitationisextremelyimportantandtimelyirrigationofdifferentgrassspecies.Cangenerallybedividedintothreeperiods:①turnedgreenbeforetherainyseason.Hightemperaturesduringthisperiod,transpiration,waterrequirements,andisoneofthemostcrucialirrigationundersoilwaterretentionpropertiesofstrengthandrainyperiodsduringwhichBush2-4.②largelyceasedduringtherainyseasonirrigation.Airhumidityduringthisperiod,grasstranspirationdecreasedsoilmoisturecontenthasincreasedtoalevelsufficienttomeettheneedsoflawngrowth.③toyellowingoftheleafafterthisperiodbeforetherainyseasonprecipitation,evaporationisgreater,农村集体聚餐食品安全培训资料一、食品卫生“五四”1、四不：采购员不进，保管员不收，食品加工员不做，服务员不卖腐败变质的食物。2、四隔离：生熟隔离，成品与半成品隔离，食品与杂物药物隔离，食品与天然冰隔离。3、四过关：一洗、二刷、三冲、四消毒。4、四定：定人、定物、定时间、定划片分工、包工负责。5、四勤：勤洗手、勤俭治家、勤洗澡理发、勤洗已脏工作服。二、清除蔬菜上残留农药的几种简易方法1、浸泡水洗法：蔬菜污染的农药品种主要有机磷类杀虫剂，有机磷杀虫剂难溶于水，此种方法仅能除去部分污染的农药，但水洗是清除蔬菜水果上其他污物和去除残留农药的基础方法。主要用于叶类蔬菜。一般先用水冲洗掉表面污物，然后用清水浸泡，浸泡不少于10分钟，果蔬清洗剂可增加农药的溶出，所以浸泡时可以加入少量果蔬清洗剂，浸泡后要用流水冲洗2—3篇。2、碱水浸泡法：有机磷杀虫剂在碱性环境下分解迅速，所以此方法是有效地去除农药污染的措施，可用于各类蔬菜瓜果。方法是先将表面污物冲洗干净，浸泡到碱水中(一般500m1水中加入碱面5g—10g)5一15分钟，然后用清水冲洗3—5遍。3、去皮法：蔬菜瓜果表面农药相对较多，所以削去外皮是一种较好的去除残留农药的方法。4、储存法：农药随着时间能缓慢地分解为对人体无害的物质，以对易于保存的瓜果蔬菜可以通过一定时间的存放，减少农药残留量。一般应存放15天以上，同时建议不要立即食用新采摘的未削皮professionalengineer1,eachequippedwiththeprofessionaltechnician1,2technicians,carryouttheirduties.BytheResidentEngineeroftheconservationsectionchiefsandmarketinggraspworkandcoordination.Sixandlawnmaintenance,plantingiscompleted,oftenwitha1-2lawnmaintenancecangrowintothefullnessoftheweek.Afterthelawngrow,butalsotocarryoutregularmaintenanceandmanagement,toensurethelawnlandscapecontinuesforalongtime.Lawnmaintenancemanagementincluding:irrigation,fertilization,pruning,weedingandotherlinks.1,irrigateirrigationlawnfertilityenvironmentscanbeimproved,addingwaterplantthelawn,isaguaranteeofnormallawn.Inviewofthelawnduringthegrowthseason,lawnandtheenvironmentisinaStateofflux,coordinationofwaterandsoilandimprovingthemicroclimateoftheCenter,watercannotbeimplementedaccordingtoafixedpattern,followinganumberoftechnicalpointsforreference.(1)theirrigationtimegrowingseason,accordingtothedifferentperiodsofprecipitationisextremelyimportantandtimelyirrigationofdifferentgrassspecies.Cangenerallybedividedintothreeperiods:①turnedgreenbeforetherainyseason.Hightemperaturesduringthisperiod,transpiration,waterrequirements,andisoneofthemostcrucialirrigationundersoilwaterretentionpropertiesofstrengthandrainyperiodsduringwhichBush2-4.②largelyceasedduringtherainyseasonirrigation.Airhumidityduringthisperiod,grasstranspirationdecreasedsoilmoisturecontenthasincreasedtoalevelsufficienttomeettheneedsoflawngrowth.③toyellowingoftheleafafterthisperiodbeforetherainyseasonprecipitation,evaporationisgreater,2的瓜果。5、加热法：氨基甲酸酯类杀虫剂随着温度升高，分解加快，所以对一些其他方法难以处理的蔬菜瓜果可通过加热去除部分农药。此法常用于芹菜、菠菜、小白菜、圆白菜、青椒、菜花、豆角等，先用清水将表面污染物洗净，放入沸水中2—5分钟捞出，然后用清水冲洗l一2遍。在具体处理中，可根据实际情况，将以上几种方法联合使用会起到更好的效果。三、部分食品适宜低温贮存条件表四、造成食物中毒的危害因素1、食品本身有害有毒：如毒草、莽草、发芽的马铃薯、木薯、苦杏仁、河豚鱼、湟鱼、毒蚌等。2、食品被有毒有害物污染，如化学毒物、有害生物污染。3、不卫生的设备，容器或用具。4、生熟食品交叉污染。5、使用了腐败变质的原料。6、剩余食物未重新加热。7、误用有毒有害物。8、不适当的贮存。9、食品加工烹调不当。10、个人卫生素质差。1l、投毒。五、食物中毒分类1、微生物性食物中毒（1）细菌性食物中毒，特点：以胃肠道症状为主，常伴有发热，其潜伏期相对于化学性的较大。（2）真菌毒素与真菌食品中毒，特点：中毒发生主要通过被真菌污染的食品；用一般的烹调方法加热处理不能破坏食物中的真菌毒素；没有传染性和免疫性，真菌毒素，一般都是小分子化学物，对机体不产生抗体；真菌生长繁殖及产生毒素需要一定的温度和湿度，因此中毒往往有较明确的季节性和地区性。2、化学性食物中毒，特点：发病与进食时时，食用量有关；发病快，潜伏期短，多在数分钟至数小时；常有群体性，病人有相同的临床表现；中毒程度严重，病程长，发病充及死亡率高；professionalengineer1,eachequippedwiththeprofessionaltechnician1,2technicians,carryouttheirduties.BytheResidentEngineeroftheconservationsectionchiefsandmarketinggraspworkandcoordination.Sixandlawnmaintenance,plantingiscompleted,oftenwitha1-2lawnmaintenancecangrowintothefullnessoftheweek.Afterthelawngrow,butalsotocarryoutregularmaintenanceandmanagement,toensurethelawnlandscapecontinuesforalongtime.Lawnmaintenancemanagementincluding:irrigation,fertilization,pruning,weedingandotherlinks.1,irrigateirrigationlawnfertilityenvironmentscanbeimproved,addingwaterplantthelawn,isaguaranteeofnormallawn.Inviewofthelawnduringthegrowthseason,lawnandtheenvironmentisinaStateofflux,coordinationofwaterandsoilandimprovingthemicroclimateoftheCenter,watercannotbeimplementedaccordingtoafixedpatter