first, catering service units should strengthen the awareness of the first responsible person, strengthen the management of their own business premises, strictly control the procurement of food raw materials, food processing and production, physical examination of employees, cleaning and disinfection of tableware, and environmental safety of the premises, strengthen the self-inspection of high-risk foods such as cold dishes, stewed vegetables, green beans and nitrite-containing foods, and effectively prevent the occurrence of food-borne diseases such as food poisoning.

2. When eating out, the public should choose a safe and hygienic place to check whether the catering unit has a valid Catering Service Permit and whether the employees have a valid health certificate. When dining, you should order according to your own situation, choose dishes with little food safety risk, and eat or not eat lettuce, raw sea (river) fresh aquatic products and other perishable foods carefully.

Third, when the public hosts their own banquets, they should ensure that there is a processing site suitable for the variety and quantity of meals served, and ensure that perishable food raw materials and cooked foods can be stored under cold storage conditions. If the meal can't be used up, it should be refrigerated in time, and cooked food every other meal and overnight must be thoroughly heated before eating. Tableware and utensils and containers that come into contact with cooked food must be cleaned and disinfected before use. Processing and storage of food should be separated from raw food and cooked food to avoid cross-contamination.