1. Temperature: keep the temperature of refrigerator or freezer at 1℃-11℃, and keep the temperature of refrigerator or freezer below-21℃-1℃.

2. Cleanliness: the outer wall of refrigerator or freezer is bright and free of greasy and sundries; The inner walls, sealing strips and shelves are clean, free of oil stains and mildew, and there is no accumulated water, blood or peculiar smell in the refrigerator or freezer.

3. Goods storage: goods are classified, refrigerated or frozen, and raw and cooked are separated; Raw materials and semi-finished products shall be stored separately, and the items shall be stored in distinct layers. They shall not be stacked, and articles shall not be contained in plastic bags (except the original packaging).

4. storage capacity: the stored items shall not exceed two-thirds of the volume of the refrigerator or freezer, and there shall be gaps between the surrounding foods.

5. Storage time: refrigerated for no more than 24 hours and frozen for no more than 7 days. Special raw materials shall be subject to special regulations.

Introduction:

After the food is cooked, as the temperature gradually drops, the bacteria begin to multiply slowly. Most bacteria can't survive when the temperature is higher than 61℃, and some bacteria begin to grow when it is lowered to 61℃. When it is lowered to 31~41℃, the bacterial proliferation is extremely vigorous, and when it is lowered to 4℃, the bacterial proliferation rate slows down. It can be seen that 4~61℃ is a dangerous temperature area for food, and bacteria are active. The temperature of human viscera is about 35~37℃, which is suitable for the growth of Staphylococcus aureus and Salmonella.