1. Choose and eat safe food: When buying and consuming food, you should pay attention to choosing restaurants and food stores with valid hygiene licenses, and check whether the labels of stereotyped packaged food and bulk food indicate the factory name, site, production date and shelf life, etc. Pay attention to whether the fly-proof and dust-proof facilities are complete, and whether the storage conditions and storage containers meet the hygiene requirements when buying cooked braised dishes and cold dishes.

2. Cooked food should be thoroughly cooked: uncooked food usually contains pathogenic bacteria. Only thorough cooking can kill all kinds of germs, and the temperature of all parts of food should be at least above 70℃ when heating. Green beans and soybean milk should be thoroughly heated and cooked, because they contain hemagglutinin and saponin respectively.

3. Eat cooked food immediately: It is extremely unsafe to eat cooked food stored at room temperature for 4-5 hours, because when cooked food is cooled to room temperature, microorganisms begin to multiply in large numbers, and toxins produced during the reproduction process will cause poisoning to the consumers.

4. Avoid cross-contamination of raw and cooked foods: When cooking, food tools such as knives and chopping boards should be separated from food containers, and be careful not to mix raw and cooked foods in the refrigerator.

5. Reheat the cooked food thoroughly: If the food is stored in the refrigerator every other day or overnight, it must be completely reheated before eating, which can kill the microorganisms that multiply during storage. However, if cooked food is found to be spoiled, it should be discarded, because some toxins produced by microorganisms cannot be eliminated by heating.

6. Keep the kitchen clean: the tools and utensils used to prepare food must be kept clean, the sink should be cleaned and disinfected regularly, and the dishcloth in contact with kitchen utensils should be disinfected and dried every day. Tableware should be kept clean after cleaning and disinfection.

7. Avoid insects such as flies and cockroaches from touching food: The best protection measure is to store food in a closed container to prevent the above pests from bringing pathogenic microorganisms into food.

Eight, eat vegetables with confidence: Because food poisoning caused by pesticide residues in vegetables still exists, the method of "one washing, two soaking, three scalding and four rinsing" is adopted to remove pesticide residues in vegetables.

Nine, consumers traveling abroad, due to physical fatigue, immunity and digestive function will decline. When eating, we should pay attention to reasonable nutrition, mix meat and vegetables, and avoid overeating, so as not to confuse gastrointestinal diseases with food poisoning.