1, improve the level of personal hygiene, and widely carry out health education on disease from the mouth. Each unit should create conditions to provide flowing water for hand washing and washing utensils, prepare your own utensils, and develop the good habit of washing hands before and after meals. 2, the catering industry should seriously implement the food hygiene law. In particular, disinfection of food utensils should be done, and canteens and restaurants should implement the meal sharing system or the public chopsticks system. 3, to strengthen the sanitary supervision of raw aquatic products. Strengthen the sanitary protection of the waters of origin to prevent the pollution of feces and domestic sewage. 4, to strengthen the protection of water sources, to prevent drinking water from being contaminated by feces. 5, primary and secondary schools to supply boiled water, students bring their own cups. 6.Ban food vendors that do not meet sanitary conditions and are not licensed. 7, do a good job of environmental sanitation and harmless treatment of feces. 8.Child care institutions should establish a practical sanitation system and strictly enforce the disinfection system for food utensils and toilets. Children implement a one-person, one-cup towel system. Diaper disinfection should also be paid attention to for all childcare units. Toys used in each class should be strictly separated and disinfected accordingly. 9.The food, toilets, clothes, bed sheets, injection needles and excreta of hepatitis A patients should also be disinfected. Disinfection methods should include boiling, formalin, potent glutaraldehyde, effective chlorine, and ultraviolet light to inactivate the virus depending on the disinfection target. 11. Avoid eating water, fresh fruits, vegetables and shellfish that may have been contaminated as much as possible. 12.Protect susceptible people. (1) Universal vaccination with live attenuated hepatitis A vaccine. (2) Prophylaxis with gammaglobulin. Target of prevention: close contacts; all exposed persons when the source of infection has been identified (e.g. food or water); members of schools, hospitals, families or other units where hepatitis A is already prevalent. Passive immunization is not required for occasional contacts. Prophylaxis: gammaglobulin at 0.02mL/kg once intramuscularly; 5mL once intramuscularly is also recommended. (3) Close contacts should be placed under medical observation for 45 days. (4) Food-borne infections should be checked for anti-HAV-IgM in chefs, and isolated for treatment after diagnosis.