1. The food warehouse should have a special room, and toxic and harmful substances (such as rodenticide), medicines, sundries and personal daily necessities should not be stored.

2. The food warehouse should be made of non-toxic, solid and easy-to-clean materials.

3. The food warehouse should be equipped with rat-proof, insect-proof, fly-proof, moisture-proof and mildew-proof facilities, which can be used normally; Mechanical ventilation facilities must be set up, windows should be opened frequently for ventilation, cleaned regularly, kept dry and tidy, and cleaned and disinfected when the warehouse is cleared.

4. Cold storage (including refrigerator) should be kept clean and defrosted in time; Refrigerators, freezers and refrigeration equipment must operate normally and be marked with raw and cooked purposes. Refrigerators and freezers (cabinets) should be equipped with clear temperature (indication) tables and displayed normally.

5. The temperature of low-temperature cold storage (freezer) must be lower than-18℃, and the temperature of high-temperature cold storage (freezer) must be kept at 0 ~10℃; Refrigeration equipment and facilities shall be free from dripping water and the frost thickness shall not exceed 1cm.

6. Don't store spoiled food and smelly food in the cold storage. There should be a certain interval between foods, and directly imported foods and food raw materials should be refrigerated in separate warehouses.

7. Food should be classified, divided and stored on shelves off the ground. All kinds of food should be clearly marked. Foods with peculiar smell or moisture absorption should be sealed or stored separately. Perishable foods should be refrigerated and frozen in time. Plant food, animal food and aquatic products should be classified when refrigerated.

8. Establish a special person acceptance registration system for food in and out of the warehouse, and record the name, quantity, origin, purchase date, production date, shelf life, packaging, certificate claim, etc. of the food. Record the stored food in detail and store it according to the storage time.

9. Food should be stored in first-in first-out, and the storage time should be shortened as much as possible, and regular clearance inspection should be conducted to prevent food from being expired, spoiled, mildewed and bred. Remove food that does not meet the hygiene requirements in time.

10. The food warehouse administrator must be familiar with the hygiene management system of the food warehouse and the basic requirements of all kinds of food storage. Foods that are found to be spoiled, expired and prohibited from production and operation by the Food Hygiene Law shall be disposed of in time.

The above is for your reference!