Military field training in summer is affected by high temperature, humidity and sanitary conditions. Once food hygiene management is not strict, bacteria in food will multiply, which will easily cause food poisoning and food-borne diseases, seriously affecting the health of officers and soldiers and the completion of military training tasks.
What food poisoning is easy to happen when troops are stationed in the field? What about the symptoms that can cause the human body? How should we prevent it?
Common food-borne diseases are caused by Salmonella, Staphylococcus aureus, pathogenic Escherichia coli and Vibrio parahaemolyticus, with diarrhea, abdominal pain, vomiting and fever as the main symptoms.
The main causes of the above food poisoning.
1. Poor procurement of food raw materials leads to contaminated food entering the canteen of the training troops;
2. Food stored raw and cooked will lead to cross-contamination;
3. The food is not processed thoroughly, not cooked thoroughly, and the refrigerated food is not heated thoroughly when it is eaten again;
4. Making cold salad under field conditions;
5. Bad hygiene habits of cooking staff: such as irregular hand washing and chaotic use of articles;
6. Disinfection of kitchen utensils is not strictly implemented;
7. There are loopholes in the measures to prevent flies and rats;
8. Individual officers and men privately purchase food, such as food sold by vendors around the training area;
9. The detention system is not strictly implemented, so that the cause of food poisoning cannot be found in time, leading to the spread of the epidemic.
It can be seen from the above that the following points must be done to prevent "illness from entering the mouth" during field training.
First, put an end to unqualified food from the source and ensure good procurement.
1. The canteen purchases raw materials and food through formal channels, and strictly checks the supply qualification and quarantine certificate;
2. It is strictly forbidden to buy livestock meat products and dead livestock and poultry without inspection and quarantine;
3. It is forbidden to buy food from mobile vendors.
Second, raw and cooked separately
1. Strictly implement the system of separating raw and cooked foods, and separate the processing and preservation of raw and cooked foods to avoid cross-contamination;
2. Knife boards for cutting raw food, cooked food and fruits should be well marked, strictly distinguished, placed separately and disinfected strictly; Knives for cutting watermelon and other fruits must be specially used, specially cleaned and disinfected;
3. Hands that have touched raw meat should be washed before getting cooked meat to avoid cross-contamination of raw and cooked food;
4. The raw and cooked foods in the refrigerator and freezer shall be placed separately, and cross contamination is strictly prohibited. The outer packaging (cartons) shall not be placed in the refrigerator and freezer, and the raw and cooked foods shall be kept strictly separated, and the interior shall be clean and free from blood, sewage and ice.
Third, the food is cooked and cooked thoroughly
1. Food should be cooked thoroughly, especially meat, poultry, eggs and seafood;
2. It is forbidden to eat cold dishes. In the field environment, the cooking squad does not have the "five specialties" of the hygienic standard for cold dishes (special room, special disinfection, special knife board, special person and special refrigeration), so it is strictly forbidden for the cooking squad to make edible cold dishes, and even small pickles are recommended to be heated and fried before eating.
Four, safe storage (cold storage) of food
1. Cooked food is best eaten immediately. When it needs to be stored, it should be refrigerated and cooked separately, and eaten as soon as possible;
2. Try to reduce leftovers. If cooked food is kept for more than 2 hours, it should be kept warm and refrigerated at 60°C or around 4-8 C, and it must be thoroughly heated again before eating.
Five, the use of water and food raw materials that meet the hygiene requirements.
1. Water quality monitoring should be carried out in the training area, and bottled water should not be stored for too long;
2. Ensure that the water used for drinking water and cleaning ingredients is clean and hygienic, and the fruits and vegetables should be washed;
3. Choose fresh, clean foods within the shelf life, and don’t eat foods that have exceeded the shelf life and deteriorated.
Six, keep clean.
1. Cooking personnel should have good hygiene habits, no fingernails, no smoking or spitting in the operation room, and thoroughly wash their hands before touching food; It is not suitable to prepare food when there is a suppurative wound in the hand;
2. Strictly disinfect tableware every meal and kitchen utensils frequently; The temperature and time should be guaranteed when using the disinfection cabinet, and the disinfection cabinet should be disinfected by boiling when it fails;
3. Keep the kitchen and dining area clean and hygienic;
4. Special attention should be paid to the processing of aquatic products, and the kitchen utensils, containers, water and pools that have come into contact with aquatic foods should be washed clean after use to avoid polluting other foods.
Seven, strictly implement the food inspection system.
1. Samples of all prepared foods are about 125g in food fresh-keeping bags, and kept in the inspection cabinet for 48h.
Eight, do a good job in pest control.
1. Keep the kitchen and food containers clean and hygienic, and there shall be no sewage accumulation, and the garbage shall be cleared in time to avoid insects, rats and other animals from contacting with food;
2. Anti-fly and anti-mouse facilities must be complete and effective, such as: the anti-fly screen windows of field cooking vehicles, canteens and operating tents are intact and undamaged, and the screen curtains of tent doors should be adhered tightly in time after personnel enter and leave; The rat-sticking board and fly-sticking paper must be within the validity period;
3. The trash can shall be kept clean and the lid shall be intact; Clean the drainage ditch in time to prevent blockage and overflow;
4. The bottom of the tent in the main and non-staple food storeroom should be completely buried, the skirt should be undamaged, the zipper of the tent door should be tightened at ordinary times, and the indoor area should be regularly checked for traces of rodents;
5. Strictly prevent and kill cockroaches, and once cockroaches are found, timely spread cockroach bait; The gap of the cabinet for storing articles can be scalded with boiling water to kill cockroach eggs.
(Author: Hou Chanyuan, Yu Ruimin, wang zheng, Hua Min)
The authoritative release of the theater indicates the source.
Source | central horn
No. | No.1877
Supervision system | Wang Liushun Liu Minxue
Editor | Du Jiang Wang Wei
Editor | Zhao Jianhua
Original title: "Central Cloud Health | Summer Field Training, How to Prevent" Illness from Entering the Mouth ""
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