1, choose fresh food and pay attention to food hygiene. Buying food is a process of choice and decision-making. We should be careful enough to choose and calculate carefully, have a healthy concept, choose nutritious food, and make more wise decisions based on personal preferences and economic conditions. Fresh food refers to foods that have been produced or processed recently and have been stored for a short time, such as grain, vegetables and fruits that have not been harvested soon, livestock and poultry that have been slaughtered recently or meals that have just been cooked. Choosing fresh food is the first step to pay attention to food hygiene from the source, and learning to distinguish and purchase fresh and hygienic food is the key to ensure food hygiene.

2. Choose local seasonal food first. Choosing locally grown seasonal food can ensure the freshness and nutrition of food to the maximum extent. Food needs to travel a certain distance from the place of production or processing to the point of sale, which will increase the storage time on the way. If the storage and transportation distance is long and takes a long time, it will lead to the loss of water in food, and increase the metabolic time of food itself. At the same time, corrupt microorganisms will grow and multiply in large numbers, resulting in the degradation or decomposition of nutrients in food, the freshness of food will be reduced, and the sensory quality will become worse. In severe cases, the fermentation of corrupt microorganisms can also lead to food spoilage. Therefore, it is also an important measure of energy-saving, low-carbon and environmental protection to choose local and seasonal foods to ensure freshness and hygiene.

3. Learn to distinguish the freshness of food. Prepackaged foods can know the freshness of food by looking at the date of production on the food label; When the date of production and other information can not be obtained, whether the food is fresh or not can be distinguished by sensory indicators such as the appearance, color and smell of the food by means of seeing, touching and smelling. Different foods have different freshness, different sensory properties and different identification methods. Vegetables, fruits and other plant foods are easy to identify, and the method of identifying the freshness of animal foods: livestock meat. The muscles of fresh meat are shiny, even in red, white in fat (beef, mutton or light yellow), slightly dry or slightly wet in appearance, not sticky to hands, and the depression immediately recovers after finger pressing the muscles, which has the normal smell of livestock meat. Meat with tendons is elastic and tough. Observe the external state, color and dry film of meat under natural light, pay attention to the pollution of blood clots, mold and fly maggots, and determine the state of deep tissue and the degree of stickiness of meat. The muscles of stale meat are dull, the fat is gray-green, the appearance is extremely dry or sticky, and the depression after finger pressing cannot be recovered, leaving obvious traces and may have a bad smell.