Entering summer, the consumption of food and beverage such as barbecue, cold dishes, and cold drinks continues to rise. In order to prevent foodborne risks and strengthen the defense line of summer food safety, the Beijing Municipal Administration for Market Regulation recently launched the "Summer Safety" special action for catering service food safety, which will conduct special inspections on kitchen and barbecue meat products. At the same time, we remind consumers to pay attention to food safety in the following aspects during summer. Reasonably choose dining venues. Prefer dining in restaurants with complete identification, clean environment, good hygiene conditions, and good implementation of open kitchens and stoves, and do not dine in unlicensed small shops. When choosing a restaurant with charcoal hotpot or charcoal grilled meat, be aware that there are no ventilation facilities in the dining area. Pay close attention before dining. Before dining, check whether the plates, cups, and other utensils are clean, free of water stains, oil stains, and food residue. When eating sashimi, raw and pickled seafood, cold dishes, marinated meat with soy sauce, Liangpi cold noodles and other dishes in the restaurant, pay attention to whether the sensory properties and taste of food are abnormal. Order takeout and check your license. When ordering takeout through third-party platforms, it is important to check the seller's relevant certificates and licenses posted on the online platform, and prioritize ordering from nearby, well rated, and high-volume catering units. After receiving the food, check whether the food packaging and food safety seal are complete. After opening the packaging, check whether the temperature, color, taste, etc. of the dishes are normal and whether there are any foreign objects. Separate cooking from cooking at home. Separate knives and cutting boards should be used for cutting cooked food. Cooked food in the refrigerator should be covered and stored separately from raw food. A refrigerator is not a safe, and dishes and ingredients stored for a long time can still spoil and deteriorate. If there is any odor, stickiness or mold on the remaining food, it must not be consumed. (New Society)