In order to maintain the market order during the holiday and ensure the safety of catering food and the health of consumers, the Autonomous Region Market Supervision and Administration Bureau issued food safety tips for the "May Day" holiday.
First, pay attention to eating out. When dining, you should pay attention to whether the food is fresh, whether there is a peculiar smell, whether it is cooked thoroughly, and ask for formal invoices or receipts after dining and keep them. Second, you need to be cautious when ordering food online. Online food or semi-finished food ordering should choose a catering unit with complete qualifications and a physical store to order; try to choose a catering unit in close proximity to order to shorten the food delivery time; when receiving the food, check whether the ordered food is in good condition, process or eat it in time, do not store it for a long time, and reheat the food if necessary. The third is to pay attention to home cooking. Family meals should be reasonably purchased ingredients, pay attention to the purchase of fresh food, do not buy stale fruits, vegetables and aquatic products, meat and its products that have not been quarantined and inspected, poultry and animal meat with unknown causes, do not purchase or eat wild animals and their products, and do not eat food that is rotten or spoiled or exceeds the shelf life. Fourth, we should be careful at the alternation of spring and summer. At present, it is the season of spring and summer communication, we should eat a scientific and reasonable diet, avoid overeating, eat more fresh fruits and vegetables, do not eat raw seafood, do not eat pufferfish, and do not eat wild mushrooms of unknown origin. Consumers are required to ask for and keep proof of consumption when purchasing food or eating out. Once you feel unwell after eating, you should seek medical attention as soon as possible, keep medical records and laboratory reports and other relevant information, and call the consumer complaint and report number 12315 in time.
Source: Shi Jiuyun/Xinjiang Daily
Review: Liu Yu
Editor-in-charge: Zhang Yan
Editor: Guo Qinqin