The safe preservation of cooked food is very important, and the following are some key pollution prevention measures: disinfection: refrigerators and tools that come into contact with cooked food should be disinfected frequently, whether at home or in restaurants. Hand hygiene of staff is also crucial to ensure thorough cleaning before and after handling food. Clean environment: the catering industry should pay special attention to keeping the dining places, equipment and tools clean, especially to deeply clean and disinfect the corners that may harbor evil people and practices. Pest management: rodents and pests must be effectively controlled to prevent them from becoming carriers of pathogenic bacteria and polluting food. Temperature control: The preservation of cooked food requires accurate temperature management. The central temperature should be kept above 71℃, the temperature in hot storage should be not lower than 61℃, and the temperature in cold storage should be below 8℃ to inhibit the growth of pathogenic bacteria. Storage life: Try to shorten the storage time of food, avoid long storage time, and reduce the risk of pathogen reproduction. Disinfection of articles: All articles that come into contact with food, including raw vegetables and fruits, must be cleaned to remove possible pathogens.

Only by strictly following these measures can we effectively prevent cooked food pollution, ensure food safety and avoid the risk of food poisoning.