Now, many office workers bring their own lunch (box lunch) to cope with the worsening food safety situation. The facts show that if you often eat out, you will have problems eating sooner or later. Therefore, before listing some precautions for bringing your own lunch, we need to emphasize that as long as you bring your own lunch, as long as there is no spoilage or spoilage of food poisoning, no matter what you bring, it is definitely better than eating at a street shop, big shop or booking a fast food company. The lunch box is better. This is not only about saving money, but also about nutritional safety.

　　But since we are discussing the precautions of bringing your own lunch, the following suggestions will help to improve the nutritional quality of your own lunch and minimize the risk.

　　 1. The best office has a refrigerator (refrigerated storage) and a microwave oven (heated). If you don’t have both, you’ll have to use a lunch box with very good thermal insulation properties, install hot meals in the morning, and have some temperature by noon. Because the seal is good, it is generally not sour or spoiled. But as a recommendation, if you want to be foolproof, it is best to bring your own lunch in the refrigerator to refrigerate and heat it before eating. No refrigerator, at least a microwave oven (or other heating measures).

　　 2. Rice (staple food) and dishes are served separately, do not mix together. Meal mixing is more conducive to bacterial growth.

　　 3. Do not bring green leafy vegetables. Green leafy vegetables are kept under the seal for one morning. Not only the color and appearance deteriorate, but also some nitrite (converted from nitrate) is generated. Although this point of nitrite is not comparable to the nitrite added to ham sausages, supermarket meat products, and meat dishes in restaurants, in order to achieve the best, it should be noted. If you are worried about the lack of green leafy vegetables affecting the nutritional balance, you can bring more fruit.

　　 4. Potato, fungus, and seaweed dishes are more resistant to storage, not easy to change color or generate nitrite, and have good nutrition. They are very suitable for bringing their own lunch. Vegetable dishes are best prepared fresh in the morning rather than prepared in advance the night before to minimize storage time.

　　 5. Meat, eggs and soy products dishes are more resistant to storage. When the fish dishes are left for a long time, the fishy smell will increase.

　　 6. Dishes should be thoroughly cooked or simply simmered to completely kill bacteria and extend the safe storage time. In addition, don''t use the leftover dishes for lunch, but use freshly prepared dishes (not contaminated with chopsticks or saliva).