新疆乌苏市市场监管局健康安全食火锅消费提示

Core Viewpoint - The article emphasizes the importance of safety and health precautions for consumers during the hot pot dining season, particularly in the context of low temperatures and potential food safety issues. Group 1: Dining Safety - Consumers should carefully choose restaurants with valid food business licenses and ensure cleanliness and proper ventilation to avoid carbon monoxide poisoning and fire hazards [1] - It is advised to observe the freshness of ingredients and check for any signs of spoilage or deterioration [1] Group 2: Ingredient Selection - When preparing hot pot at home, it is crucial to select fresh and hygienic ingredients from reputable supermarkets or markets, especially for poultry and seafood to minimize microbial contamination [2] - Consumers should opt for well-known brands when purchasing hot pot base ingredients to avoid counterfeit products [2] Group 3: Fire and Electricity Safety - For traditional hot pots using charcoal or gas, it is essential to ensure proper ventilation and limit the duration of dining to reduce the risk of carbon monoxide poisoning [3] - Safety checks on gas hoses and flame adjustments are necessary to prevent gas leaks and fire hazards [3] - For electric hot pots, ensuring proper placement and grounding is important, and any spills should be addressed after disconnecting the power [3] - When using alcohol-based hot pots, precautions must be taken to prevent explosions by managing the fuel addition process carefully [3] Group 4: Scientific Eating Practices - It is recommended to separate raw and cooked foods and use different utensils to prevent cross-contamination [4] - Cooking times should be adequate to ensure food safety, particularly for meats, to avoid foodborne illnesses [4] - Care should be taken to avoid burns by allowing food to cool before consumption [4] - A balanced diet with appropriate food pairings is advised to prevent digestive issues, avoiding extreme temperature contrasts in beverages [4]