Not all food processing plants or workshops have very formal food processing procedures. Make sure that the milk, juice or some fruit wine you bought has been pasteurized.

2. Pay attention to hand hygiene and food cleaning.

Wash your hands carefully before and after cooking food. When you are sick, delegate the task of cooking to others. Whether it looks clean or not, fresh vegetables and fruits should be washed with drinkable tap water in the faucet. Some vegetables and fruits that cannot be eaten without skin should also be washed and peeled. Other red meat or poultry meat should also be washed before cooking.

Perishable food should be refrigerated.

When you buy it home, put perishable food in the refrigerator. If you keep food at room temperature, bacteria will multiply every 20 minutes. Store food in a clean refrigerator with a temperature of 40 degrees Fahrenheit or below, or in a frozen refrigerator with a temperature of 0 degrees Fahrenheit or below. Food should be thawed in the refrigerator, not at room temperature.

4. Prevent cross infection

Wrap raw red meat, poultry meat and seafood and place them separately from other fruits and vegetables. Before cooking raw meat, separate chopping boards and related cookers should be prepared. These utensils should not be used for the preparation of other foods before being washed with detergent and hot water. Cooked meat etc. Never put it back on the plate with raw meat.

5, cooking animal food to ensure cooked.

Beef, mutton, etc. Cooked at 145 degrees Fahrenheit, fresh pork or ham 160 degrees Fahrenheit, eggs should be completely solidified, and leftovers and casseroles should be heated to 165 degrees Fahrenheit. Be careful not to be fooled by the color of the meat surface. Measure the temperature inside the meat with a thermometer, and clean the thermometer before measuring again.