If it is oil, wine, bottles or other packaged spices, it should be placed on the shelf above the ground 10 cm. This is to protect against moisture. It's simple. The ground and walls are wet, so it's easy to place mousetraps.

Meat, every restaurant will buy 3 to 5 days of stock meat and store it in the freezer. If it is aquatic products such as live fish, put it in a water tray and use it up the same day. If it is fresh vegetables and fruits, put it on a shelf about one meter from the ground, with good ventilation, and keep it fresh when it is used up that day. If it is grain, it should be placed at a height of more than half a meter from the ground, with good ventilation to prevent insects from eating.

Catering service enterprises shall abide by the food safety operation norms:

In the process of production and processing, the processed food and food raw materials should be inspected. It shall not be processed or used if it is found to be spoiled or other sensory properties are abnormal. Places and equipment for storing food raw materials should be kept clean. It is forbidden to store toxic and harmful substances and personal belongings. Food raw materials should be classified, put on shelves, partitioned and stored off the ground, and foods that have deteriorated or exceeded the shelf life should be inspected and treated regularly.

The internal and external environment of food processing and business premises should be kept clean and tidy, and harmful insects such as rats, cockroaches and flies and their breeding conditions should be eliminated. Equipment and facilities for food processing, storage, display, disinfection, cleaning, heat preservation, refrigeration and freezing shall be maintained regularly, and measuring instruments shall be calibrated and cleaned in time to ensure normal operation and use.

Operators should maintain good personal hygiene, and foods that need to be cooked and processed should be cooked and thoroughly cooked. Cooked products that need to be refrigerated should be refrigerated in time after cooling. Food for direct consumption should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials.