Understanding of food safety knowledge, understanding of the impact of safe food environment and food safety

With the increasing awareness of food safety, many people choose to make their own food at home, and some people sell their own food on the market. But it is difficult to judge food safety standards in the home environment. Therefore, the research team of the Science and Technology Policy Research and Information Center of the National Institute of Experimental Research publishes the magazine "Happiness by hand-the first lesson for small producers." teach manual workers about food safety in food production.

Provide food safety knowledge for small farmers to ensure the safety of homemade food.

Convener Xie Shengyou said that because some people who produce food on a small scale at home only have the technology to produce jam and biscuit food, but they lack the hygiene concept of food safety, they may ignore the hygiene requirements of clothing and the production environment in the production of food. therefore, it is hoped that the concept of food safety of workers can be established through the contents of the magazine, and that processed products sold in the market can also win the trust of the public.

As far as the production environment is concerned, Hsieh Sheng-you mentioned that it is difficult for people's homes to meet the hygiene standards of large food processing plants, so through separation, the various stages of food preparation are separated, and after peeling or raw meat, they can be properly cleaned, and then cleaned again after subsequent steps such as cooking or fermentation before the final packaging. Xie Shengyou added that employees who make food at home now lack behavior guidelines, and they need to provide a clear code of conduct for small food workers to follow to ensure food safety.

Editor-in-chief Lin Meihui said that the label of some farmers' homemade food packaging is unclear, and the manufacturing date and effective date are not clearly marked, or even the ingredients are not clearly marked, violating the current food regulations, and even some fermented commodities such as tofu milk. Because fermentation time, temperature, and pH value will affect the safety of finished products, they are high-risk commodities. If the public's food safety knowledge is not enough, it may lead to food safety problems.

A large number of workers at home need to clarify the food safety criteria to follow.

Xie Shengyou said that at present, there are about 490000 people engaged in food manufacturing and processing in China, but there are only about 6000 food factories that meet the scale of factory registration and are managed by relevant organs. many food employees only have the principled norms of GHP to follow, but in practice, they often differ because of the actual situation, so they use specific picture and text content to teach the public to comply with GHP norms through magazines.

Xie Sheng-you mentioned that in the future, he will continue to discuss with scholars from the Department of Food Science and the Office of Food Safety of the Executive Yuan, and update the latest food safety standards and food production standards, with a view to formulating a risk factor management and hierarchical management system. So that different types of food have a general code of conduct, so that people can feel at ease to buy small farmers as commodities.