The tide of picnics with exposed stolen business is swelling! More and more people will take advantage of the holidays to make an appointment with three or five friends to cook in a picnic in a natural environment, which is very pleasant, but it may take at least hours to bring the ingredients to the camp and cook them into meals. Do you know how to store food or cook them well in order to avoid food poisoning?

The Food and Drug Administration mentioned in the "Pharmaceutical Food Safety Weekly" that all kinds of raw meat, seafood, milk, as well as chopped fruits and vegetables or cooked foods need to be stored at low temperature. Usually, small refrigerators, ice buckets or temperature bags can be used to store ingredients when exposed to the pot. A plug-in small refrigerator is the safest and can be kept at low temperature at all times. If you only use one heat-dissipation bag or ice bucket, it is not recommended to bring fresh food. It is best to add more refrigerants to keep the ingredients fresh.

The raw and cooked food in the ice bucket or refrigerator must be stored separately, because raw food may contain microorganisms or parasitic cervix. If cooked food and raw food are stored together, it may be contaminated. It is best to store raw and cooked food separately in a sealed box; if it is a bag, the bag mouth must be sealed correctly.

If the ingredients that are prone to water are placed on the bottom layer, the dry ingredients are placed on the top layer, and the ice bucket or refrigerator should be placed in the sun, and the number of times is reduced.

In addition, the chopping boards and knives for picnics should also be used in trinity and cooked food to avoid cross-contamination; all ingredients should be fully heated, and the temperature in the food center should be at least 70℃, so that microorganisms can be easily eliminated.

The most important thing is that the food should be eaten as soon as possible after it is cooked. If it is left in the room temperature environment for too long, it is easy to proliferate bacteria, causing symptoms such as vomiting or abdominal distension.

The 5 principles for preventing food poisoning are as follows:

1. Wash your hands: Wash both hands thoroughly before and after food preparation, and wrap the wounds.

2. Make fresh: the ingredients should be fresh and the use of water should be hygienic.

3. To separate raw and cooked food: Different utensils are required to treat raw and cooked food to avoid cross-contamination.

4. It is necessary to heat up thoroughly: the temperature in the food center exceeds 70℃, so that bacteria can easily be eliminated.

5. Pay attention to the storage temperature: Save it below 7℃, and the room temperature should not be left for too long.