1. Debug the refrigerator, freezer and cold storage before use to ensure that the temperature is within the applicable range.

2. Refrigerators and freezers should be opened less, and cold storage should be opened less, so as to shorten the opening time.

3. Monitor the temperature of refrigerator, freezer and cold storage every day to meet the use requirements.

4. Defrost frequently to save electricity.

5. Clean the refrigerator and freezer frequently.

6. If possible, raw meat, raw vegetables, semi-finished products and cooked products can be stored in refrigerators and freezers. Catering centers lacking hardware and equipment should also be divided into different areas in refrigerators or freezers to achieve the purpose of classified storage.

7. The purchase of goods should be scientific and reasonable, and the error between the planned warehousing quantity and the declared quantity should be within 2% according to the principle of how much is needed and how much is reported.

8. Items should be stacked in turn when entering the cabinet. If necessary, other appliances can be used to leave gaps between the inner wall of the refrigerator or freezer and between food and food to ensure smooth circulation of cold air.