Two days ago, Ms. Wu from Suzhou took her parents to a wonton restaurant with a long history to eat noodles. Unexpectedly, in the process of eating, she suddenly felt something abnormal in her mouth! However, Ms. Wu has already taken a bite. Then she threw up. She immediately called the police and found the factory. Ms. Wu, who was in a hurry, then went to the hospital for examination. The doctor said that her body was not abnormal for the time being, but she could not guarantee whether these mice carried bacteria or even plague. Ms. Wu said that she didn't want to solve the problem by losing money. She must give herself an identification. Did the mouse die in the pot because of the high temperature or did it appear in the pot after death? This has a great influence on the bacteria carried by mice. Secondly, because the mouse is pouring the topping, the customer must finish it in one day, which can not be ignored. We have to find out.

Bread is the staff of life. Since food safety has become a chronic disease, it is necessary to prescribe the right medicine, work hard, treat both the symptoms and root causes, and comprehensively manage to ensure long-term stability. From the national point of view, food is related to people's health and life, and safety must be guaranteed. Most consumers buy food directly from the market. Industrial and commercial departments should attach great importance to prevent food safety problems and provide good services for industrial and commercial households.

The root of food safety is agricultural products, and the foundation is agriculture. To rectify from the source, we must first pay attention to the quality of agricultural products. It is necessary to regard the quality and safety of agricultural products as the key link in transforming the mode of agricultural development and accelerating the construction of modern agriculture, and ensure the safety of the broad masses of the people, the most severe punishment and the most serious accountability with the strictest standards and the strictest supervision. Personally, wash your hands before eating food, wash your hands frequently when preparing food and after defecation, and clean and disinfect all places and equipment used for preparing food to prevent insects, mice and other animals from entering the kitchen and approaching objects.

Raw meat, poultry and seafood should be separated from other foods; Special equipment and utensils should be used when handling fresh food, such as knives and meat cutting boards; Use utensils to store food and avoid contact with raw and cooked food. Cooked food should not be stored at room temperature for more than 2 hours; All cooked food and perishable food should be cooled in time, preferably below 5℃; Cooked food should be kept hot before eating; Even in the refrigerator, food should not be stored for too long. Food should be thoroughly cooked, especially meat, poultry and seafood; Soup, casserole and other foods should be cooked thoroughly to ensure 70℃, and the juice of meat and poultry should be clear and not red. It is best to use a thermometer. Cooked food should be heated thoroughly. Finally, we must develop good hygiene habits, wash our hands frequently before and after the whole process of handling food (including packaging materials), and avoid touching our mouth, eyes and nose with unclean hands.