1. When purchasing prepackaged foods, you should carefully check the production date, shelf life, manufacturer and other important information. Refuse to buy expired food, "three noes" food, food with abnormal sensory characteristics, etc. Consumers should promptly report to the local market supervision and management department (Food and Drug Administration) when they find the above foods.

2. Choose catering units with clean environment and good hygiene, with a Catering Service License or a Food Business License hanging in the store and a Facebook logo of "Smile" or "Laughter" on the supervision bulletin board; Do not eat food provided by roadside and open-air mobile stalls; Do not order cold dishes in catering units that do not have cold dishes permission items.

3. Pay attention to the storage and timely consumption of high-risk foods (mostly high-protein foods). High-risk foods include: raw or cooked meat products, including poultry meat, such as chicken and turkey, and foods containing these foods, such as casserole, curry and lasagna; Milk by-products, such as custard and milk-based desserts, such as egg tarts and cheesecakes; Eggs and egg products, such as quiche; Meat cooked food, such as ham; Seafood, such as seafood salad, meat pie and fish balls, including seafood and fish stew; Salad, pasta salad and rice salad, fruit salad; Foods already prepared, including sandwiches, rolls and pizza, include any of the above foods.

4. After buying food or spending it in catering service units, you should try your best to obtain and keep relevant bills so that you can trace the responsibility after an accident.

5. When eating at home, the food must be cooked thoroughly; Try not to eat overnight meals (dishes). If you can't use them up, you should refrigerate them in time and heat them thoroughly before eating for the second time. The daily diet should be balanced with meat and vegetables, and eat more light and healthy foods such as fresh vegetables and fruits rich in cellulose and vitamins.