1. Pay attention to selecting and identifying food, and do not buy and eat poisonous food, such as puffer fish, poisonous mushrooms, sprouted potatoes, etc.

2. Cooking food should be heated thoroughly. Cooked food should be eaten immediately. The temperature for storing cooked food should be lower than 7℃. Stored cooked food should be heated thoroughly before eating.

3. Avoid contact between raw food and cooked food. Do not use the same knives or chopping boards used to cut raw food to cut cooked food. Store raw and cooked food separately.

4. Fruits and vegetables must be washed and disinfected before being eaten raw.

5. Avoid insects, rodents and other animals coming into contact with food.

6. When dining in a restaurant, you must choose a catering unit with a "Food Hygiene License" and do not dine at stalls without a license.

7. Do not eat raw aquatic products such as hairy clams, mud cockles, Kui cockles, and soy cockles.

8. Do not buy food from unlicensed vendors. Do not buy canned foods and other packaged foods without trademarks or without labels such as date of manufacture, production unit, or shelf life.

9. Do not eat spoiled food. Spoiled food often contains a variety of viruses and is most susceptible to food poisoning.

10. Meat should be cooked to prevent it from being cooked on the outside and raw on the inside.

11. Do not eat unfamiliar or unknown animals and plants (wild mushrooms, wild fruits, wild vegetables, etc.) at will.

12. Store food according to low-temperature refrigeration requirements to control the reproduction of microorganisms.

13. Wash your hands before eating and after using the toilet. Preventing food poisoning should start with good personal hygiene.