Refrigeration time limit: meat food should not be stored in edible ice for too long. According to the Code for Safe Operation of Catering Services, the storage time of meat food in edible ice should be controlled within 1 hour.
Containers and isolation: Meat products should be placed in closed containers or covered with plastic wrap to prevent cross-contamination. Personal hygiene: Processing and production personnel should strictly wash their hands and disinfect before and after handling meat food to ensure food safety. Cleaning of equipment and tools: Special tools, containers and equipment should be used, disinfected before use, cleaned and kept clean after use.
Freezing and thawing: For frozen meat, the method of slow thawing should be chosen, and the meat should be thawed in the cold room or at room temperature to soften itself to maintain meat quality and nutrition.
Labels and records: The date of production and shelf life should be marked on the packaging of meat food, so as to track the freshness and storage time of the food. Avoid long-term freezing: Although meat can be stored in a frozen state for a long time, too long freezing time may lead to the loss of essential nutrients and delicious taste of meat.