1. When dining out, you should choose a regular restaurant with a Food Business License or a Catering Service License. Don't spend money at roadside temporary food stalls or mobile vendors, and give priority to dining in catering units with higher food safety quantification level.

2. advocate a light diet in summer, eat less greasy, raw and cold foods, and carefully choose high-risk foods such as cooked halogen products, raw seafood, green beans, wild mushrooms, soybean milk and overnight meals with particularly bright colors.

3. When buying homemade drinks, you should drink them now and consume them immediately. Don't eat food of unknown origin, and don't eat dishes with abnormal sensory characteristics and undercooked dishes.

4. When purchasing prepackaged foods, you should check whether the product label has "QS" or "SC" logo, whether the label content is complete, whether it is within the warranty period, whether the packaging is intact, and whether there is swelling (swelling bags, fat listening). In particular, foods that need to be refrigerated or frozen depend on whether they meet the corresponding conditions.

5. Don't go to unlicensed vendors or shops to buy food, and don't buy "three noes" products (no factory name and address, no production date and no shelf life).