Food Safety Science of Food Safety in Wuhou District, Chengdu Entering Shuangnan Community

On June 23, the Office of the Food Safety Committee of the Wuhou District of Chengdu and the Chengdu Science Popularization Working Committee of Jiu San Society walked into the Shuangan Community, combining the Food Safety Popularization of Food Safety Popularization Station in combination with the mobile popular science propaganda station. More than 50 people including Wuhou District Food Safety Office, the Chengdu Science Popularization Working Committee of the Jiu San Academy, the third -party inspection representative of the food safety, residents, and catering merchants participated in the event.

The lectures closely linked the professional knowledge of food safety with daily diet, and explained how to choose food such as how to choose from common vegetables, how to eat eggs such as Salmonella, potato sweet potatoes and other foods, and how overnight meals to save food. The content of the lecture is closely related to the health of the residents, and it is easy to understand, so that everyone can learn to use, and continuously enhances citizens' food safety awareness and self -prevention capabilities.

A health food science popularization video was also played at the event site, promoting health food is not a drug, and cannot replace the drug to treat diseases; when purchasing, you must identify the "blue hat" logo on the packaging; purchase through regular channels; Or treatment function. In order to improve the ability to prevent fraud and protect the legitimate rights and interests of the elderly.

In the lecture, the combination of the Food Safety Office reminded catering practitioners to strictly operate according to law from the perspective of law enforcement and judicial perspective. There must be illegal acts such as additives and old oils. The third -party inspection representatives explained the hidden dangers of common problems in the preliminary inspection. At the same time, interactive exchanges such as the traceability of ingredients, food additive doses, foreign matter, and genetically modified ingredients proposed by the restaurants. In addition, more than 50 copies of information such as "Food Management Practitioners Training Materials" and "Food Safety Popular Science Manual" were distributed on the spot. (Zhang Shaozhong Chen Yan reporter Cheng Boquan)

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