I. Keep clean Wash your hands before taking food, and often during food preparation; wash your hands after defecating; clean and disinfect all places and equipment used for food preparation; avoid insects, rodents and other animals from entering the kitchen and approaching food. Separate raw and cooked foods Raw meat, poultry and seafood should be separated from other foods; handle raw foods with special equipment and utensils, such as knives and cutting boards; use utensils to store food to avoid contact between raw and cooked foods. Cooked Food should be cooked thoroughly, especially meat, poultry, eggs and seafood; soups, boils and other foods should be boiled to ensure that they reach 70℃. The juices of meat and poultry should be clear, not light red. It is best to use a thermometer; cooked food should be reheated thoroughly. IV. Keep food at a safe temperature Cooked food should not be stored at room temperature for more than 2 hours; all cooked and perishable food should be refrigerated promptly (preferably below 5℃); cooked food should be kept at a rolling temperature (above 60℃) before use; food should not be stored for too long even in the refrigerator; frozen food should not be thawed at room temperature. V. Use safe water and raw materials Use safe water or treat it for safety; select fresh and healthful foods; choose foods that have been safely processed, such as milk that has been sterilized by low heat; wash fruits and vegetables, especially if they are to be eaten raw; and do not eat foods that have exceeded their freshness period. Content source: World Health Organization