1. Low-temperature storage method: Low-temperature storage method is a common method for storing cooked food. Its main principle is to effectively inhibit the growth and reproduction of microorganisms through low temperature, reduce the activity of enzymes, weaken the chemical reaction in food, and better maintain the original flavor and nutritional value of food.

2. High-temperature storage method: High-temperature storage method is often used in food storage in catering industry, because microorganisms have weak tolerance to high temperature, and can effectively kill microorganisms when the temperature increases. And destroy the activity of the enzyme. It can prevent the influence of microorganisms on food and achieve the purpose of storing food. The method is to first boil or steam the food thoroughly (reaching a high temperature above 111 degrees), and then take it out or soak it in the original soup. Keep it in a cool and ventilated place without stirring to prevent food from being contaminated again. This method can keep food from spoiling for a long time. This method is suitable for the preservation of finished and semi-finished products of animal foods, as well as dried foods such as water.

3. ventilation storage method: ventilation storage method is mainly suitable for storing grain, dry food and food that needs air drying. They are all characterized by fear of mildew and cover. For example, rice, noodles, peanuts, vegetables and other foods need ventilation when stored. This can make mold difficult to grow, keep the original ingredients of food and reduce mildew.

4. vacuum sealing preservation method: the vacuum sealing preservation method is to keep food in a vacuum state without contact with microorganisms in the air. A method of sealing and preserving food, such as canned products and vacuum-packed products. This method is suitable for the preservation of various foods.

Precautions for purchasing food:

1. When purchasing food, you should check the production date, shelf life and shelf life of the food. Eating expired and deteriorated food is likely to cause poisoning;

2. Check the packaging of food to see whether the packaging is intact, whether it leaks air, and whether it is cross-contaminated with other foods;

3. Check whether the food packaging bag has the product mark with the quality inspection mark and the quality certification QS mark;

4. Check the information on the food packaging bag to confirm whether there is any manufacturer, place of production and date of production;

5. News about food safety. The news has reported the food brands with problems, so you should choose not to buy them.