When the food is reheated, its central temperature should reach () degrees Celsius, as shown below:

If the central temperature of food is kept above 60℃ 2 hours after cooking (hot storage), its edible time limit is 4 hours after cooking.

The Operating Specification for Online Ordering and Distribution stipulates the distribution box (bag), distribution personnel, distribution process and requirements, daily management and other contents of online ordering and distribution, and specifies the specific requirements of using take-away seals, using non-contact meals by distribution personnel and providing non-contact distribution in the distribution process.

For example, catering service providers should mark "eat as soon as possible" and other consumption tips on food containers, receipts or packaging, or mark the processing time and consumption period. The interval from cooking to eating (eating time limit) is generally 2 hours after cooking; If the central temperature of food is kept above 60℃ 2 hours after cooking (hot storage), its edible time limit is 4 hours after cooking.

Contactless distribution

During the epidemic, take-away food was mostly delivered without contact, which was also stipulated in the Code. For example, in non-contact delivery, the delivery personnel put the food in the temporary storage place designated by the consumer and inform the consumer to take the meal in time. In the case of instant messaging, it is advisable to take photos containing goods and clear food location information and send them to consumers, so as to facilitate consumers to take meals at designated places.

Extended data:

Code of Practice for Food Safety in Catering Services

7.4.3.2.3 Before frying food, the excess water on the food surface should be reduced as much as possible. When frying food, the oil temperature should not exceed 190℃. When the oil quantity is insufficient, new oil should be added in time. Regularly filter the oil in use to remove food residue. Encourage the use of rapid detection methods to regularly detect the acid value, polar components and other indicators of oil products in use. Disassemble frying equipment regularly for cleaning and maintenance.

7.4.3.3 barbecue food

7.4.3.3.1Barbecue places should have a good smoke exhaust system.

7.4.3.3.2 The temperature and time of baking food should make the food cooked.

7.4.3.3.3 When baking food, direct contact with flame or too high baking temperature should be avoided to reduce the generation of harmful substances.

7.4.3.4 hotpot.

7.4.3.4.1Hot pot bottom material shall not be reused.

7.4.3.4.2 When alcohol-based fuel (such as alcohol) is used. ), the fuel should be added without open flame. When using charcoal fire or gas, it should be well ventilated to prevent carbon monoxide poisoning.