@Dear citizens, please remember these key points about food safety!

Food is the first necessity of the people, and food safety comes first

Food safety is related to everyone's health and life safety

We are all food consumers

Food safety is our common pursuit

How to eat healthy and safe

Please remember the following food safety points

1. What is food safety?

Food safety means that food is non-toxic and harmless, meets the necessary nutritional requirements, and does not cause any acute, subacute or chronic harm to human health.

2. How to ensure food safety in life?

Point one: Keep it clean.

1. Develop good hygiene habits, wash your hands frequently, before meals and after defecation, and before preparing and taking food.

2. Keep the kitchen environment clean and well-ventilated. Clean the floor and sink regularly to prevent insects, rats and other animals from entering the kitchen and approaching food. Do not allow pets at home to play in the kitchen.

3. Keep tableware and kitchen utensils clean, and steam and disinfect them frequently. Especially rags, which should be cleaned and disinfected frequently and replaced regularly.

Point 2: Separate raw and cooked food.

1. Separating raw and cooked food means separating raw materials that need to be heated and food that can be eaten directly, to prevent pathogenic bacteria carried on raw food from contaminating food that is eaten directly and causing foodborne diseases.

2. When storing food in the refrigerator, avoid contact between raw and cooked food; bowls and plates used to hold raw food must be cleaned and disinfected before ready-to-eat foods such as cooked food and cold dishes can be stored in them.

3. The knives and cutting boards used to process raw and cooked food should be separated, and they should be cleaned separately after use to avoid cross contamination.

Key point 3: Cook thoroughly

1. It is not recommended to eat raw or half-cooked meat, eggs and aquatic products. In particular, pregnant women, children, the elderly and other people with low immunity should try to avoid the habit of eating raw food.

2. Vegetables such as green beans and day lily should be stir-fried thoroughly, otherwise they will be poisoned. Correct cooking methods and appropriate temperatures can kill almost all harmful microorganisms. Food should be cooked thoroughly and the core temperature of the food should reach above 70°C.

3. Leftovers, leftover rice and food taken out of the refrigerator should be thoroughly heated before eating. It is best not to reheat leftover rice or leftovers more than once.

Tip 4: Keep food at a safe temperature

1. It is recommended to eat cooked food in time.

2. Before putting livestock meat, poultry meat, seafood, etc. into the freezer, it is best to cut them into small pieces and pack them separately. Take small packages of food before each processing to avoid repeated freezing and thawing, which will accelerate spoilage or cause the destruction and loss of nutrients.

3. Store food in the refrigerator after it has cooled down. If you put warm food directly into the refrigerator, the refrigerator will be overloaded and the temperature in the center of the food will not drop quickly. Pathogenic bacteria may take the opportunity to multiply in large numbers to a number sufficient to cause poisoning.

4. Clean the refrigerator regularly. "The refrigerator is not a safe." Whether it is refrigerated or frozen, do not store food for too long. Cross contamination is likely to occur if the food is stored for a long time or the packaging is damaged.

Point 5: Ensure the safety of water and food raw materials

1. Buy fresh and healthy food and ingredients in markets or supermarkets that have complete licenses and are honest and well-regulated. When buying food, learn to read food labels and pay attention to production date, shelf life, storage conditions, etc.

2. Do not pick or eat wild mushrooms, and be cautious when picking wild vegetables. Do not pick wild vegetables near roads, ditches, factories, garbage dumps, or fields that have just been sprayed with pesticides.

3. Raw fruits and vegetables should be washed with safe water. Do not use untreated river water, rain water or snow water to wash or process food to avoid foodborne or waterborne diarrhea caused by environmental pollution.

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