Use clean water and materials. Buy and eat fresh meat and aquatic products. Use clean water to wash, process and cook foodstuffs. Wash all kitchenware and hands in clean water.
Wash hands with running water and soap for at least 20 seconds during food preparation, especially when dealing with raw meat, poultry and aquatic products.
To prevent splash contamination, don't wash fresh meat directly under the tap. Avoid touching the eyes and nose when buying and cooking food.
Process and store cooked and uncooked food separately. Try not to eat raw aquatic products.
Cook all meat and aquatic products thoroughly.
Wrap food separately. It's better to cut raw meat and aquatic products into small pieces before storing them in different layers of the freezer. The packaging should be in good condition.
The use of individually served meals and serving chopsticks is recommended.
Prepare or refrigerate meat, poultry, eggs, seafood and other perishable items within two hours of purchase.
Wash dishes and eating utensils in hot soapy water or place dishes in a dishwasher to sanitize them effectively and kill off germs.
Thaw food in a refrigerator or in cold water. Change the water every 30 minutes.
SOURCES: SUMMER PREVENTION GUIDELINE FOR LOW-RISK REGIONS ISSUED BY THE NATIONAL HEALTH COMMISSION; EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM