Food safety storm hits on November 24, how can you eat with peace of mind?
Have you passed through the MRT station at Taipei Main Station lately? Along the long escalators there are "warning posters" about food problems in recent years. They may be advertisements, but they also make us, amid our hurried steps, take a few seconds on the escalator to think about what exactly we are eating!?
From recent years' dioxin-tainted duck eggs, mad cow disease beef, lean meat powder in pork, melamine-tainted milk powder, plasticizers, maleic acid-tainted starch, the Da Tong blended oil and copper chlorophyll incidents, to the more recent Chiang Kuan tainted recycled oil and Nan Chiao industrial oil incidents, people across the country have been on edge and unable to eat with peace of mind. It breaks the heart, and harms the body too.
Besides the food safety incidents that have already come to light, we also need to pay attention to several food safety threats coming from different directions. For example, pesticide and sulfite residues on vegetables and fruit, veterinary drug residues in livestock products, additives in processed foods, and toxins produced during processing and cooking. So, do you know that besides the food safety problems of eating out, you may also be making poison at home and letting your whole family eat poison!
Teacher Chen Chun-cheng, who has served as an instructor for the Taipei City chef hygiene training course, an expert representative at Legislative Yuan public hearings, and a member of the New Taipei City Health Bureau banquet restaurant food safety counseling and evaluation committee, and is currently an adjunct instructor in the Department of Health and Nutrition at Chinese Culture University, will share how to eat safely and with peace of mind when crises surround us.
Event date: November 24, 2014
Event time: 1900-2100
Event fee: 150 yuan; if you also enjoy the meal at Ji Mi that is closest to Mother Earth, 50 yuan can be deducted from the event fee.
Registration link: :http://ppt.cc/4~8F
