1. Develop good eating habits. Don't gobble your food; don't do anything else at the same time as you eat, and don't chase each other; eat three meals a day at regular intervals, and don't overeat.

2. Get into the habit of washing your hands before eating. Human hands every day to do this and that, contact with a variety of things. They are contaminated with germs, viruses and parasite eggs. Before eating, wash your hands carefully with soap to reduce the possibility of "illness from the mouth".

3. Food should be eaten as soon as it is cooked. It is dangerous to eat cooked food that has been stored for 45 hours at room temperature.

4. Keep your kitchen clean. Cooking utensils, knives, forks and cutlery should be wiped clean with a clean cloth. The wipe should not be used for more than 1 day, and the cloth should be boiled in boiling water before the next use. If possible, do not wipe cloth, but with live water first rinse utensils, and then dry.

5. Don't let insects, rats and other animals touch the food. Animals usually carry pathogenic microorganisms.

6. Don't eat wild vegetables and fruits. There are many kinds of wild vegetables and fruits, some of which contain toxins that are harmful to human beings, and it is difficult for inexperienced people to recognize them. Only do not casually eat wild vegetables, wild fruit, in order to avoid poisoning, to ensure safety.

7. It is often difficult to eat all the food at once after it has been cooked. If it is necessary to store food for 45 hours, it should be kept at high temperature (near or above 60°C) or low temperature (near or below 10°C). A common mistake is to keep large quantities of food that have not yet cooled in the refrigerator.

8. Do not buy or consume poor-quality food and beverages sold by street vendors. These poor-quality foods and drinks are often of substandard hygienic quality and can be hazardous to your health if you eat or drink them.

9. The next day, overnight food such as stored in the refrigerator, before consumption must be thoroughly reheated, which can kill the microbes that proliferate in storage, but if you find that the cooked food deterioration, should be discarded, because some microbial toxins produced by heating can not be eliminated.