食品安全从我做起英语版

食品安全从我做起英语版演讲人：日期：IntroductiontoFoodSafetyBasicFoodSafetyPrinciplesShoppingforSafeFoodHandlingFoodSafelyatHomePreventingCrossCoordinationPreventingFoodborneIllnessConclusion:TakingActionforSaferFood目录01IntroductiontoFoodSafetyFoodsafetyisessentialtomaintainpublichealthandpreventfoodborneillnesses,whichcanhavemultiplesequencesonindividualsandcommunitiesFoodsafetyreferstotheconditionsandpracticesthatensurethesafetyoffoodatallstagesofproductionandconsumptionItiscriticaltoprotectconsumersfromharmfulbacteria,viruses,parasites,chemicalsubstances,andotherpollutantsthatmaybepresentinfoodDefinitionandImportanceofFoodSafetyAsindividuals,wehavearesponsibilitytohandlefoodsafetyandpreventcontaminationThisincludeswashinghandsthoroughlybeforehandlingfood,cookingfoodtotherecommendedtemperature,andstoringfoodproperlyAdditionally,weshouldbeawareoffoodrecallsandsafetyalertstoavoidconsumingpotentiallyhazardousproductsPersonalResponsibilityinEnsuringFoodSafetyFoodcontinuityrisksrefertothepotentialdisruptionsinthefoodsupplychainthatcanaffectfoodsafetyandavailabilityTheseriskscanarisefromvariousfactorssuchasnaturaldisasters,pandemics,andeconomicdownturnsTomitigatetheserisks,itisimportanttodiversifyfoodsources,strengthensupplychainresistance,andpromotesustainableagriculturalpracticesOverviewofFoodContinuityRisks02BasicFoodSafetyPrinciplesWashhandsthoroughlywithsoapandwaterbeforehandlingfoodCleanandsanitizeallutensilsandsurfacesthatwillcomeintocontactwithfoodAvoidusingthesameutensilsforrawandcookedfoodsCleanlines:Hands,Utensils,SurfaceKeeprawmeat,poultry,andseafoodseparatefromotherfoodintheshoppingcart,reflector,andduringfoodpreparationUseseparatecuttingboardsandplatesforrawmeat,poultry,andseafoodNeverplacecookedfoodonasurfaceorutensilthathasbeencontainedwithrawmeat,poultry,orseafoodSeparationofRawandCookedFoodsCookallrawmeat,poultry,andseafoodtotherecommendedinternaltemperaturetokillharmfulbacteriaReheatleftoverstoatleast74°C(165°F)toensuresafetyUseafoodthermometertochecktheinternaltemperatureofcookedfoodsCookingFoodstotheRightTemperatureSafeStorageofFoods01Refrigerateorfreeavailablefoodswithintwohoursofpurchasingorcooking02Keepthereflectortemperatureatorbelow4°C(40°F)andthefreezertemperatureatorbelow-18°C(0°F)03Storefoodinaircontainersorwraptightlytopreventcontaminationandspillage04Discardanyfoodthathasbeenleftoutatroomtemperatureformorethantwohours,orthatshowssignsofcontroversyorconflict03ShoppingforSafeFood

CheckingforExpirationDatesandLabelsAlwayscheckthe"bestbefore"or"expirationdate"onfoodpackagestoensurefreshnessExaminelabelscarefullyforingredients,allergens,andnutritionalinformationLookforcertificationsorsealsthatindicatethefoodhasmetcertificationsafetystandardsAdvisorbuyingorganicorlocallysourcedfoodforaddedpeaceofmindWhenshoppingonline,choosevendorswithgoodreviewsandatrackrecordofsafefoodhandlingPurchasefoodfromreproduciblesubmarkets,growers,andfarmers'marketsBuyingfromTrustedSourcesAvoidingDamagedorContaminatedProducts01Donotbuyfoodthatisdented,swept,orotherwisedamaged,asitmayindicateconflict02Averageproductsthatarenotstoredproperly,suchasmeatordayleftoutatroomtemperature03Becarefulofbulkbins,astheycanbeasourceofcrosscontaminationifnotproperlymanaged04Reportanysurveyedfoodsafetyissuestothestoremanagerorlocalhealthauthority04HandlingFoodSafelyatHomeAlwayswashhandsthoroughlywithsoapandwaterbeforehandlingfoodCleanandsanitizeallpreparationsurfaces,utensils,andequipmentbeforeuseAvoidcrosscontaminationbyseparatingrawandcookedfoodsduringpreparationPreparingFoodsonCleanSurface03Regularlycleanandmaintainwaterfiltersorpurificationsystemstoensuretheireffectiveness01Useonlytablewaterforcooking,drinking,andpreparingfood02BoilortreatwaterifnecessarytoensureitissafeforconsumptionUsingCleanWaterforCookingandDrinkingRefrigerateorfreePerishableFoodspromptafterpurchaseorpreparationStorefoodsinaircontainersorwraptightlytopreventexposuretoairandcontainersFollowrecommendedstorageguidelinesforspecificfoods,suchaskeepingdailyproductsandmealsinthecoldpartofthereflectorRegularlycheckstoredfoodsforsignsofspillageanddiscardanythatarepasttheirexpirationdateorshowsignsofmold,disassembly,oroffodorsStoringFoodsProperlytoPreventSpoilage05PreventingCrossCoordinationPlacecookedfoodsonacleanplateandcoverthemtokeepthemsafefromcontaminationNeverplacecookedfoodonthesamesurfacethathelpedrawmeat,poultry,seafood,oreggswithoutwashingandsanitizingitfirstStorerawmeat,poultry,andseafoodincontainersorsealedpackagestopreventtheirjuicefromdrippingontootherfoodAvoidingContactBetweenRawandCookedFoodsUseseparatecuttingboardsforrawmeat,poultry,andseafoodtopreventcrosscontaminationwithotherfoodsWashcuttingboardsthoroughlywithhot,soapwateraftereachuseSanitizethembyrinsingwithasolutionof1tablespoonofbleachpergallonofwaterColorcodeyourcuttingboardstohelpyourememberwhichonetouseforeachtypeoffoodForexample,usearedcuttingboardforrawmeatandagreenoneforvegetablesUsingSeparateCuttingBoardsforDifferentTypesofFoodWashallfruitsandvegetablesunderrunningwaterbeforeeating,cutting,orcookingthemThishelpsremovedirt,bacteria,andpestsfromthesurfaceUseavegetablebrushtoscrubfirmproducts,suchasmelonsandcucumbersDryfruitsandvegetableswithacleanclothorpapertoweltofurtherreducebacteriathatmaybepresentWashingFruitsandVegetablesThoroughly06PreventingFoodborneIllnessBacteriaVirusesParasitesToxinsUnderstandingCommonFoodbornePathogensVirusessuchasNorovirusandHeritageAcanalsobetransmittedthroughfood,exceptionallyshellfishandproductParasiteslikeToxoplasmagondiiandTrichinellaspiraliscanaffectmeatandcauseillnesswhenconsultedToxinsproducedbybacteria,molds,orplantscancontainfoodandcauseillnessifbeingtestedPathogenicbacteriasuchasSalmonella,E.coli,andListeriacancontainfoodandcausefoodborneIllnessTemperatureUseafoodthermometertocheckthatfoodhasreachedasafeinternaltemperaturetoensuretheyarecookedthroughColorchangeFoodssuchasmeatandfishchangecolorwhencooked,becomingopaqueandlosingtheirrawappearanceTexturechangeCookedfoodsoftencomefirstorlaterdependingonthetypeoffoodandcookingmethodusedAromaCookedfoodsdevelopacharacteristicaramathatisdifferentfromtheirrawstate,indicatingthattheyarereadytoeatRecognizingSignsofFoodCookingSeekingMedicalAttentionifNecessitySignsoffoodborneillnessSymptomssuchasnasea,invoicing,diarrhea,fever,andabnormalpaintmayindicatefoodborneillnessSeekingpromptmedicalattentionIfyouexperiencethesesymptoms,seekmedicalattentionpromptlytoensureproperdiagnosisandtreatmentPreventingfurtherspreadIfyouhavebeendiagnosedwithafoodborneillness,followyourdoctor'sadvicetopreventfurtherspreadoftheillnessReportingtheincidentReportanysurveyedfoodborneillnesstoyourlocalhealthdepartmen