How to ensure family food safety during the prevention and control of epidemic prevention and control?

In summer, it is the multiple period of food -based diseases. In addition, the epidemic is coming. During the home period, pay attention to eating habits. So how to ensure food safety during the prevention and control of the epidemic?

Family cooking and dining

keep clean

Hand washing should be carried out frequently. Before cooking, period, and before meals, wash your hands with flowing water, hand sanitizer or soap. Kitchen utensils should be cleaned or disinfected in time after use.

Cooked separation

Separate raw food and cooked food, and to deal with raw and cooked foods such as knives, cutting boards, and use utensils, etc.

Safe cooking

Food should be completely cooked and cooked, especially foods such as meat, poultry, eggs, and aquatic products with high risk of pollution; that is, foods are eaten as much as possible; cooked food should be completely heated again.

Safe water and ingredients

Use safe water to treat foods for safety; choose fresh and healthy foods; do not eat foods that exceed the shelf life.

Improve dietary habits

The family implements a meal system to develop a good habit of using male chopsticks.

Special people pay more attention

Special groups such as the elderly, pregnant women, children and adolescents, people with basic diseases, and low immunity need to pay attention to food safety and targeted dietary nutrition.

Food procurement and receiving

Choose regular supermarkets or markets to purchase foods, do not purchase foods with unknown sources.

Read the labels, pay attention to food manufacturers, production date, shelf life, storage conditions, imported food quarantine and other related label information.

Be careful when buying food online, and choose to buy on a qualified platform. After receiving the food, do the protection and check carefully. If you find that the food is corrupted, odor, odor, sticky surface, and abnormal color, do not eat it to prevent poisoning after food.

During the epidemic, it is recommended that you try to cook at home as much as possible, and avoid ordering takeaway or packing food in a special period. If you order it through the take -out, you should wear a mask when you go out to take takeaway. Promote the "non -contact distribution" negotiation agreed to put the meals in the specified position to avoid sending meals face to face to ensure safety as much as possible. After opening the takeaway packaging, you should wash your hands before eating.

Scientific storage food

A moderate amount of scientific reserve food, do not purchase ingredients with a short shelf life at a time.

Reasonably plan the order of consumption. For foods that are cooked and easy to corrupt, they should be refrigerated or frozen in time, and they should be eaten as soon as possible.

The temperature of the food should be appropriate. To purchase the pre -packaged food home, store it according to the storage conditions and temperatures of the label description, and eat it during the shelf life. Food and auxiliary ingredients should be stored at room temperature, ventilation, refrigeration (0-5 ° C) or freezing (-18 ° C) conditions according to their different characteristics and requirements.

Raw cooked food should be placed separately. Raw food and cooked food should be avoided, and put them in a dedicated closed container or packaging bag separately. Frozen foods that need to be frozen should be used as much as possible to avoid repeated melting and frozen nutritional loss and deterioration.

Food safety inspection

Preliminary identification with senses

It has been corrupted, fatty, mildew, insects, filth, unclean, mixed with foreign bodies, or other foods with abnormalities. Do not eat it.

Look at the packaging when choosing food

Observe whether the packaging is damaged, whether the printing is formal, and avoid buying pollution or fake and inferior foods.

Pay attention to the instructions and labels

Storage tips

Different categories of food should adopt different storage methods

Storage of staple foods

The storage of the rice surface is installed with clean and dry containers, and placed in a cool, ventilated, dry place in the room to avoid high temperature and light. Speed ​​frozen foods are stored in the refrigerator frozen room. The food packaging is damaged or the food bag is needed to be put in the food bag.

Storage of fruits and vegetable foods

Green leafy vegetables are the most impatient in various ingredients. Put the refrigerator and store them. Try not to hoard as soon as possible, and eat it as soon as possible; storage of cabbage, carrots, tomatoes, eggplant, green peppers, onions, potatoes, pear, pear, etc. Good rhizome -like vegetables and fruits can be stored in a cold place or refrigerated in the indoor indoors according to consumption.

Storage of meat, eggs, seafood, milk or soy products

Fresh meat and fish and shrimp are recommended to eat fresh. If you do n’t eat it on the same day, put it in a fresh -keeping bag and put it in the refrigerator to freeze; the shelf life of the egg is greatly affected by the temperature, and the shelf life of the shelf life is about 30 days when the temperature does not exceed 15 ° C. The refrigerator refrigerates refrigerated. The shelf life can be 40-60 days; milk is divided into normal temperature milk and low-temperature milk, room temperature can be stored in room temperature, low temperature milk should be stored in refrigerator refrigerator, pay attention to the packaging instructions; soy products are easy to breed bacteria, and improper storage and deterioration. Tofu, soy milk and other raw soybean products should be kept in the refrigerator. If soy products are sour, tofu and dry tofu deteriorate, do not eat it.

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