Prevention of food poisoning by hand

summary

The city's Center for Disease Control and prevention yesterday released the disease forecast for next month. In the coming June, the city will encounter plum rain in summer. The temperature will rise, muggy and humid. Therefore, special attention should be paid to the prevention of intestinal infectious diseases and collective food poisoning. Next, I'd like to share the prevention of food poisoning. Hope to help you.

Prevention of food poisoning by hand

First: keep the kitchen clean all the time. The kitchen should have the corresponding ventilation, refrigeration, washing, disinfection, sewage discharge and other facilities, and the layout is reasonable to prevent cross pollution in the processing process.

Second: choose food safety first. Freshness means that food should have corresponding sensory properties such as color, aroma, taste and shape, without spoilage and other abnormal changes in sensory properties.

Third, enhance the awareness of self prevention. Establish a correct awareness of food hygiene and safety, develop good eating habits, and enhance the ability of disease prevention.

matters needing attention

For such a disease: food poisoning causes, affected by the season, microbial food poisoning events increased significantly, mainly caused by Salmonella, diarrhoeal Escherichia coli and Vibrio parahaemolyticus. In summer, the temperature is generally rising all over the country, which is suitable for the growth and reproduction of all kinds of bacteria. Once the food is stored, processed and eaten improperly, it is easy to cause food pollution or deterioration, resulting in microbial food poisoning.