Being a chef, no matter what day, you need to pay attention to the following points.

1 , keep clean. Diligent hand-washing - hand washing before taking food, frequent hand washing during the preparation and processing of food, hand washing after the stool; cleaning and disinfecting all places used to prepare food, equipment and utensils; to avoid insects, rodents and other animals to enter the kitchen and close to the food.

2, raw and cooked separately. Raw meat, poultry, eggs and seafood should be separated from other foods; raw and cooked food utensils, tools, appliances should be separated; to avoid cross-contamination.

3, thoroughly cooked. Foods should be cooked, cooked thoroughly, with the center temperature getting above 85 degrees, especially meat, poultry, eggs and seafood

4. Maintain safe temperatures for foods. Cooked food should be kept in the refrigerator, but also can not be stored for a long time; cooked food and cold dishes done at room temperature should not be stored for more than 2 hours; frozen food should not be thawed at room temperature;; cooked food placed for more than 2 hours, reheat to more than 70 ℃ before consumption.

5, the use of safe water and raw materials. Food water should be safe; choose hygiene and safety of food utensils; choose hygiene and safety of paper towels; raw vegetables and fruits should be washed before eating to avoid pesticide poisoning.

Other precautions: when buying food, pay attention to the food packaging with or without the manufacturer, date of production, whether the shelf life, food ingredients, nutritional composition is labeled, with or without the QS logo, you can not buy three no products.

--about "chowdow food": focusing on healthy, assured ingredients, one-stop central kitchen model catering O2O The new brand.