8 principles to prevent food poisoning in daily life

Ensure the freshness of the ingredients. Choose fresh, safe foods and food ingredients. Do not buy or eat food that is spoiled, expired or of unknown origin. Do not eat sprouted potatoes, wild mushrooms, puffer fish and other foods processed from raw materials that contain or may contain toxic and harmful substances. Develop good hygiene habits

Individuals should develop good hygiene habits and develop the hygiene habit of washing hands before eating and after using the toilet. When it is inconvenient to wash your hands when going out, be sure to wipe your hands with alcohol cotton or disinfected napkins. Store food properly

Food should be stored in sealed containers. Raw and cooked food should be stored separately. Fresh food and leftover food should not be mixed. Pre-prepared food and leftover food that needs to be preserved should be stored at temperatures above 60 degrees Celsius or below 10 degrees Celsius. Handling of seafood products

To eat seafood products, you must use the correct cooking method, stir-fry and cook them thoroughly; raw seafood should be washed and eaten with vinegar, which has a certain effect on preventing food poisoning. Purchasing food

When purchasing food, go to shopping malls or supermarkets with a certain scale, good reputation, and strict food quality control. Do not buy food from street vendors or unlicensed stalls to ensure the quality of food raw materials. Hygiene and safety. When purchasing food, you should clearly read the factory name, factory address, production date, shelf life, etc., and do not buy "three noes" foods without production date, shelf life, factory name and address, or foods with abnormal sensory properties. Cooking tools

Users, knives, rags, etc. for cooking must be kept clean; utensils for processing and holding raw food and cooked food should be used separately; raw and cooked food must be separated when processing and storing food. Eat cooked food as soon as possible

When cooked food cools to room temperature, microorganisms have begun to multiply. The longer it is left, the greater the risk. From a safety perspective, food should be eaten immediately after coming out of the pot, and should not be stored at room temperature for more than 4 hours in summer and autumn. Stored cooked food must be reheated before consumption, and the reheating temperature must reach at least 70°C. Maintain kitchen hygiene at all times

The kitchen should have corresponding ventilation, refrigeration, washing, disinfection, sewage discharge and other facilities, and the layout should be reasonable to prevent cross-contamination during the processing process. The kitchen should be kept clean and the surfaces of all utensils used to prepare food must be kept clean.