First, keep it clean.

1, wash your hands frequently

Wash your hands before processing and preparing food, during food preparation, after handling raw meat, poultry, seafood, eggs and vegetables, after going to the toilet, after touching pets and disposing of garbage, before handling cooked food and before eating. Use safe running water when washing your hands, and then wipe your hands with paper towels or clean towels.

2. Tableware and kitchenware should be clean.

When cleaning tableware and kitchenware, rinse and dry with flowing safe water, and cook and disinfect frequently.

3. The kitchen environment should be clean.

Keep the kitchen air circulating, and the floor, vegetable sink and refrigerator should be clean inside and outside. Wash dish cloths and rags thoroughly after use, and change them frequently.

Second, raw and cooked separately.

1, raw and cooked separately.

Raw meat, poultry, eggs, seafood, vegetables and so on. It should be packed in plastic fresh-keeping bags, paper bags or suitable containers and placed at the bottom of the refrigerator or freezer. Dairy products, cooked meat products, canned food, beverages and fruits that can be eaten directly should be placed on the upper floor of the refrigerator or freezer. The food in the refrigerator should be cooked separately to avoid cross contamination.

2. Kitchenware and containers for processing food should be separated from raw and cooked.

Chopsticks and knives for handling food should be used separately and washed separately after use.

Third, the food should be thoroughly cooked and burned.

1, cook thoroughly.

Correct cooking methods and suitable temperature can kill almost all harmful microorganisms, and the temperature of cooked food reaching 70℃ is helpful to ensure food safety. Therefore, when processing meat, poultry, eggs, seafood and other foods, we should cook them thoroughly, especially barbecue, meat stuffing, large pieces of meat and whole chicken. If you use a small fire, because the temperature is low, you must extend the time, that is, "slow simmer."

2. Heat thoroughly before eating.

Cooked food should be kept at room temperature and reheated before eating. Cold cooked food taken out of the refrigerator, especially leftovers, cannot be eaten directly. It must be heated, steamed, boiled and heated thoroughly. Heat leftovers repeatedly, preferably not more than once.

Fourth, keep food at a safe temperature.

Safe temperature refers to the temperature that is not suitable for the growth and reproduction of microorganisms. Under the conditions below 5℃ and above 60℃, most microorganisms can slow down their growth or stop their growth, that is, 5℃-60℃, which is the dangerous temperature for food insecurity.

1, unsafe room temperature

At room temperature, the storage time of cooked food should not exceed 2 hours, cooked food and perishable food should be refrigerated (below 5℃), and cooked food should be kept above 60℃ before eating. The longer it is stored at room temperature, the greater the risk of microbial growth and reproduction.

2. Put the food in the refrigerator after cooling.

If warm food is directly put into the refrigerator, it will lead to the overload operation of the refrigerator, and the temperature in the food center cannot drop rapidly, so pathogenic bacteria may take the opportunity to multiply. So wait until the food cools to room temperature before putting it in the refrigerator.

3. Do not freeze and thaw raw meat repeatedly.

Animal meat, poultry meat, seafood and so on. Before putting into the frozen layer, it should be divided into small pieces and packaged separately, and small packaged food should be taken before each processing to avoid repeated freezing and thawing.

4. Clean the refrigerator regularly.

Whether it is refrigerated or frozen, food should not be stored for too long. The storage time of homemade food in the freezer shall not exceed 1 month; Even if prepackaged foods is within the warranty period, it is best not to exceed 3 months. Eat what you buy first, and it is best not to eat food for too long.

5, do not buy, do not eat food beyond the shelf life.

5. Use safe water and food raw materials

1. Choose fresh fruits and vegetables, staple food, mildewed beans and peanuts, and wash and peel them properly.

2. Use safe water in the whole process of preparing food, including washing fruits and vegetables, processing food, cleaning cookware and tableware, and washing hands.

3. Do not use untreated river water, rain water or snow water to process food.