Distribution requirements: school canteens (including child care institutions canteens), more than 100 people of the construction site canteens, collective dining distribution units, central kitchens, major events catering services and more than 100 people a one-time meal, each meal of finished food products should be retained samples. Retained food should be varieties of food washed and disinfected in closed special containers, and placed in a special refrigerated facilities, stored in refrigerated conditions for more than 48 hours, the amount of each variety of samples retained to meet the needs of the test, not less than 100g, and record the name of the food samples retained, retained samples, retained samples of time, retained samples of personnel, reviewers and so on. Collective dining food packaging and distribution requirements: special room operation should be in line with the requirements of Article 24, paragraph 1 to 4 of this specification. Suffering, distribution of collective food containers shall not be placed directly on the ground, the surface of the container should be marked processing unit, date and time of production, shelf life, if necessary, labeling preservation conditions and methods of consumption.

Collective food distribution of food shall not be stored and transported at a temperature of 10 ℃ ~ 60 ℃, from cooked to eat the interval (shelf life) shall meet the following requirements:? If the center temperature of the food is kept above 60℃ for 2 hours after being cooked (hot storage), its shelf life is 4 hours after being cooked. Vitamin C and B vitamins in vegetables are easily damaged by heat. After cooking vegetables vitamins are always lost in part, so eat some fresh lettuce, both to maintain a large number of vitamins, but also to enhance appetite. Especially in summer, you can eat more cold dishes, such as cooked shredded meat mixed with cucumber, vermicelli; small water radish mixed with cooked shredded meat, vermicelli; small onions mixed with tofu and so on. Of course, you must pay attention to hygiene when eating lettuce, it is best to sterilize it first, then eat it. Vegetable distribution service is mainly to meet the needs of organizations and groups that already have chefs, but the high cost of vegetable procurement is a daily headache. By our professional and perfect logistics center to provide you with fresh, hygienic, safe vegetables, not only to effectively reduce the cost of ingredients (unified centralized purchasing), and even solve your management loopholes.