2. Choose fresh and safe food and food raw materials. Don't buy and eat spoiled, expired and unidentified foods, and don't eat foods processed with raw materials that contain or may contain toxic and harmful substances, such as sprouted potatoes, wild mushrooms and puffer fish.
3. Vegetables should be treated in the order of washing, soaking, scalding and frying.
4. Meat and poultry should be cut according to the consumption before freezing and completely thawed before cooking.
5, thoroughly heat food, especially meat, milk, eggs and their products, mung beans, soy milk and so on. It should be thoroughly cooked.
6. Cooked food should be eaten within 2 hours.
7. Store food correctly. Food shall be stored in sealed containers, raw and cooked separately, and fresh food and surplus food shall not be mixed. Food prepared in advance and leftover food to be preserved are stored at a temperature higher than 60 degrees Celsius or lower than 65 degrees Celsius.
8. Cooked food, surplus food and outsourced cooked meat products kept in cold storage should be thoroughly heated before eating. The temperature in the food center must reach 70 degrees Celsius for at least 2 minutes.
Eating out
With the May Day holiday approaching, eating out is almost a necessity. Eating out is prone to cluster food poisoning. To prevent cluster food poisoning, we should pay attention to the following points:
1. When eating out, you should choose a restaurant with a food business license or a catering service license. The sanitary conditions of unlicensed hotels can not be guaranteed, and the legitimate rights and interests of consumers can not be guaranteed; In addition, please try to choose the catering unit with the "smiling face" sign.
2. Eat high-risk foods carefully: Cold salad is easy to breed bacteria and even deteriorate at higher room temperature, so choose carefully. Wild mushrooms, fresh day lilies, puffer fish, snails and some seafood, some of which are toxic in themselves, and some are intermediate hosts of parasites, should not be used as much as possible.
3. Pay attention to personal hygiene. Choose high-temperature disinfection tableware, advocate eating together, use public chopsticks and wash your hands frequently. When a large number of people go out for a group dinner, they should contact and arrange in advance to choose a clean, hygienic, well-equipped and reputable dining place to prevent the occurrence of group food poisoning.
4. Consumers should properly keep consumption documents, invoices and other evidence in food and beverage consumption. If they have caused health problems, they should seek medical treatment in time and keep medical records, inspection reports and other relevant evidence. Once there is a suspected food poisoning incident, it should be reported to the food and drug supervision department immediately to avoid food poisoning not being recognized because of missing the best investigation opportunity.