Beware of food -oriented diseases!The latest 3 points of the Shanxi Provincial Centers for Disease Control and Prevention

At present, the domestic epidemic situation has not been completely blocked, and the situation of prevention and control is still severe and complicated. In order to continue to adhere to the general strategy of "external prevention input, internal prevention and rebound" and the "dynamic clear zero" general policy, maintain the health and normal social order of the Sanjin people. The health tips of the Shanxi Provincial Disease Prevention and Control Center are as follows.

1. Implement measures for key places. The province's subway, taxi, buses and other public transportation and hotels, restaurants, libraries, commercial supermarkets, movie theaters and other public places have been fully implemented in public places. Certificate of nucleic acid testing. Experts remind that public places should regularly do preventive disinfection work, maintain good ventilation, and set up a "1 meter line". The supervisor should remind the public to avoid gathering; In key places, the "four elements" of the epidemic prevention and control of temperature measurement, scanning code, verification, and masks are actively implemented.

2. Do a good job of preventing heat and cooling outdoors. The high temperature season is coming, and outdoor operations should pay attention to heatstroke prevention and cooling, scientifically arrange operation time. All places can provide outdoor operators with heatstroke and cooling drinks and first -aid drugs, such as sugar and salt water, salt tea, mung bean soup, Huoxiang Zhengqi water, cool oil, etc., can provide wearable cold vests and heat dissipation for the epidemic prevention and control personnel Personal protective supplies such as vests. For those who are not suitable for physical condition to continue to engage in high -temperature weather operations, the job position should be adjusted in a timely manner.

Third, beware of food -based diseases. The rise of temperatures can easily lead to deterioration of food or ingredients. Experts suggest that in the near future, we must prevent food -oriented diseases in the near future. Pay attention to the following four aspects. The first is not to buy and consume foods with unknown sources of color, fragrance, taste, and shape. Packaged food should be during the shelf life. The second is that food should be cooked and cooked, especially foods such as meat and dairy products that are easily contaminated by pathogenic bacteria should be completely heated and eaten after cooking. Third, food should be eaten as soon as possible after the food is out. The leftovers and leftovers should not be stored for too long. It should not be stored at room temperature for more than 4 hours. The fourth is to avoid cross -pollution of raw foods. The utensils (chopping boards, tools, etc.) to process raw food should be used separately, and raw foods should be stored separately.

Source: Shanxi Province Disease Prevention and Control Center

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