(1) The storage place and equipment shall be kept clean, free from mildew, rat marks, flies, cockroaches, etc., and toxic and harmful articles and personal daily necessities shall not be stored.

(2) Food should be stored in different categories and in different shelves, and the distance from the wall and the ground should be more than 11cm. The use of food raw materials and food additives shall follow the principle of first in first out, and the deteriorated and expired food raw materials and food additives shall be cleaned up and destroyed in time.

(3) refrigerated and frozen cabinets (warehouses) should be clearly marked. In cold storage and frozen storage, raw materials, semi-finished products and finished products should be placed strictly separately, and plant foods, animal foods and aquatic products should be placed separately. Food should not be piled up or squeezed for storage. The temperature of cold storage and freezing should meet the requirements of the corresponding temperature range respectively. Refrigeration and freezing cabinets (warehouses) should be defrosted, cleaned and maintained regularly, and the temperature (indicator) meter should be checked.