1. Keep the kitchen environment and tableware clean and hygienic.

2. Choose fresh and safe food and food raw materials. Do not buy and eat foods that are spoiled, expired and of unknown origin, and do not eat foods processed from raw materials that contain or may contain toxic and harmful substances, such as sprouted potatoes, wild mushrooms and puffer fish.

3. The vegetables are processed in the order of washing, soaking, scalding and frying.

4. Cut the meat and poultry according to the consumption before freezing, and thaw them fully before cooking.

5. thoroughly heat food, especially meat, milk, eggs and their products, green beans and soybean milk.

6. The cooked food should be eaten within 2 hours.

7. Store food properly. Food storage in sealed containers, raw and cooked food are stored separately, and fresh food and surplus food should not be mixed. Foods prepared in advance and surplus foods that need to be preserved are stored at a temperature higher than 61 degrees Celsius or lower than 11 degrees Celsius.

8. Cooked food, surplus food and outsourced cooked meat products preserved in cold storage should be thoroughly heated before eating. The temperature in the food center must reach 71 degrees Celsius for at least 2 minutes.

Eating out

With the May Day holiday approaching, eating out has almost become a necessity. Eating out is prone to cluster food poisoning. To prevent cluster food poisoning, we should pay attention to the following points:

1. When dining out, you should choose a restaurant with a Food Business License or a Catering Service License. The sanitary condition of unlicensed hotels can not be guaranteed, and the legitimate rights and interests of consumers can not be guaranteed; In addition, please try to choose the catering unit with the "smiling face" sign.

2. Eat high-risk food carefully: cold salad is easy to breed bacteria and even deteriorate at high room temperature, so choose it carefully. Wild mushrooms, fresh day lilies, puffer fish, snails and some seafood, some of which are toxic in themselves and some are intermediate hosts of parasites, should not be used as much as possible.

3. Pay attention to personal hygiene. Choose high-temperature sterilized tableware, advocate sharing meals, use public chopsticks and wash hands frequently. When a large number of people go out for a group dinner, they should contact and arrange in advance, and choose a clean, hygienic, well-equipped and reputable dining place to prevent the occurrence of collective food poisoning.

4. Consumers should properly keep consumption documents, invoices and other evidence during food and beverage consumption. If they have caused health problems, they should see a doctor in time and keep medical records, inspection reports and other relevant evidence. Once there is a suspected food poisoning incident, it should be reported to the food and drug supervision department immediately to avoid food poisoning not being identified because of missing the best investigation opportunity.