The central temperature should be above 70℃, so that food can be effectively heated. The temperature above 70℃ can kill almost all harmful bacteria and microorganisms in food and improve food safety.

Precautions for food reheating:

Cooked food with 1, storage temperature lower than 60℃ or higher than 10℃ and storage time longer than 2 hours should be fully heated if it needs to be reused. Make sure the food doesn't go bad before heating.

2, frozen cooked food should be completely thawed and fully heated before eating.

3. When heating, the food center temperature shall not be lower than 70℃, and the food that is not fully heated shall not be eaten.

Some systems of cooking processing management;

1. Food and food raw materials that are found to be deteriorated or have other abnormal sensory properties during production and processing shall not be processed and used. Is the water quality up to GB? 5749 "Hygienic Standard for Drinking Water" stipulates.

2. Cooked food and processed food should be thoroughly cooked, and the central temperature should not be lower than 70℃, and the fried food should be prevented from scorching; Before using eggs, the eggshells should be cleaned and disinfected; Raw and toxic foods such as soybean milk and green beans are cooked and stewed thoroughly as required; Carefully provide the viscera of shellfish, conch and deep-sea fish; When frying food, avoid too high temperature and too long time, remove floating food crumbs and bottom slag at any time, and fry edible oil for reuse. Residual oil after meals such as hot pot is forbidden to be used for food processing again.

3, direct entrance cooked food should be placed in sterilized containers or tableware. Tools and equipment used in catering processing operations are non-toxic and harmless, clearly marked or distinguished, so that they can be used separately, stored in a fixed place, washed after use and kept clean.