May Day period
Food and beverage links
Food safety risk warning
Five
One
go out
Yes
The increase in travel activities during the "May Day" holiday coincides with the advent of summer, the temperature gradually rises, and microorganisms begin to multiply in large numbers, which is easy to cause mass food poisoning. In order to protect the health and life safety of the general public, the relevant food safety risk prevention tips are as follows.
1. Precautions for dining out
You should choose a catering unit with complete licenses and a good sanitary environment to eat, do not eat in unlicensed restaurants and roadside stalls, and do not buy food from mobile vendors;
Be cautious of high-risk and perishable foods such as raw aquatic products (sashimi), cold food (cold dishes, braised vegetables), and decorated cakes, and check whether the merchant has the qualifications for production and sales when ordering, such as: whether the business items on the food business license are marked with cold food production and sales, raw food production and sales, and pastry food production and sales;
Before eating, pay attention to observe whether the food is sensory abnormal, do not eat spoiled and undercooked food, and take the initiative to ask for invoices and other dining vouchers after eating.
2. Precautions for family meals
Do not buy food or food raw materials of unknown origin, spoiled, abnormal appearance or beyond the expiration date, and resolutely do not buy wild meat (wild animals, wild catches, wild plants, wild mushrooms);
Do not buy food sold by unlicensed hawkers, especially high-risk foods such as raw aquatic products (sashimi), decorated cakes, coleslaw, soy products, meat products, etc.;
The temperature of the stored food should be appropriate, and raw and cooked food should be kept separately to avoid cross-contamination. Food raw materials should be stored at room temperature, ventilation, refrigeration or freezing conditions according to their different characteristics and requirements, and prepackaged foods should be stored in accordance with the storage conditions and temperatures specified on the label, and consumed within the shelf life;
Before eating fruits and vegetables, "rinse, soak and clean", and fully dilute the harmful substances remaining on the surface of fruits and vegetables before eating, so as to prevent food poisoning caused by chemicals and insect eggs. Safe water and ingredients should be used when cooking, the process should be kept clean, raw and cooked separately, cooked thoroughly, and do not eat food that is rarely or never eaten to avoid allergies;
Do "5 don't eat": don't eat food from unknown sources, don't eat rotten and spoiled food, don't eat leftovers that have changed overnight, don't eat food that has been left in the refrigerator for too long, and don't eat inferior cooked food;
Improve eating habits. The second is to carefully wash hands with soap and running water before meals, after using the toilet, and before processing food, so as to reduce the risk of "disease from the mouth" and effectively prevent norovirus;
3. Precautions for consumer rights protection
If consumers have symptoms of food poisoning such as vomiting, diarrhea, and fever after eating out, they should seek medical treatment at the nearest medical institution in a timely manner, call the mayor's public telephone number 12345 as soon as possible to make a complaint, and at the same time keep relevant evidence such as suspicious food samples, vomit, diarrhea, consumption bills, and medical records.
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