1. Understand the characteristics of food poisoning.

Short incubation period: the onset usually occurs a few minutes to a few hours after eating

Gastrointestinal symptoms: diarrhea, abdominal pain, sometimes accompanied by vomiting and fever

2 , Improve self-rescue awareness

If the above symptoms occur, you should suspect food poisoning, go to the hospital in time, and report to the teacher.

3. Prevent food poisoning

Develop good hygiene habits, wash your hands frequently, especially before meals and after using the toilet, and wash your hands with antibacterial soap and hand sanitizer

Do not eat raw, cold or unclean food, do not eat spoiled leftovers, eat less or no cold drinks, eat less or no snacks

Do not eat spicy food for a long time, do not eat wild fruits casually, Don't rush to drink drinks, especially water, after eating fruit.

Don’t rush to eat food and drink water after strenuous exercise.

Do not buy fried or smoked food from unlicensed stalls. Never go to unlicensed stall restaurants to buy food or eat.

Purchase packaged food carefully, carefully check the packaging labels, check the basic signs, whether the manufacturer's address, phone number, and production date are clearly and qualified, and check the market access mark (QS).

Introduction to the market access mark QS: In order to protect people's food hygiene and safety, the State Administration of Quality Supervision, Inspection and Quarantine has implemented a food safety market access system nationwide since 2002. After passing the inspection, a market access mark will be affixed to facilitate purchase. Since 2002, a market access system has been implemented for five categories of food, including wheat flour, rice, edible vegetable oil, soy sauce, and vinegar; in the second half of 2003, a market access system has been implemented for 10 categories of food, including instant noodles, puffed foods, canned foods, and cold drinks.