Emergency knowledge of how high weather can prevent food poisoning

The season with high temperature and high humidity is suitable for breeding of various pathogenic microorganisms and is a season of high incidence of food poisoning.

To effectively prevent food poisoning in hot weather, the Food and Drug Safety Coordination Leading Group Office warmly reminded the general public:

First, the production and storage of food should be raw and cooked separately, knives, cutting boards and other cooking utensils should be washed clean, do not mix tools such as knives and cutting boards, to avoid cross-contamination;

Second, good meals should be eaten as soon as possible, the need to store food as cold as possible, but should not be stored for a long time; overnight food, beans must be steamed and cooked thoroughly before consumption;

3. When dining out, try to choose a unit that has a catering service permit (food hygiene permit), dining environment and better management; if the consumer finds that the catering service unit sells food that does not meet the requirements of the Food Safety Law, it shall promptly Service regulatory authorities report complaints;

Fourth, to buy green leafy vegetables is best to go to the formal market, before cooking and soaking with water for 20 to 30 minutes to prevent pesticide residues in vegetables;

V. Catering service operators should implement various systems for the purchase, processing, storage and management of food and food raw materials, strengthen the disinfection of catering utensils, strictly manage and use food additives, and effectively guarantee the safety of foods for sale and purchase.

6. Wash hands before cooking food and eating, and wash hands after contacting raw meat, raw poultry, etc.; 7. Do not process and eat mushrooms and wild vegetables picked up in the wild, and do not eat foods that have expired or deteriorated.