the standard temperature of the sample storage cabinet is 5 degrees. After the collection, the retained samples should be stored in the cold storage condition of about 5℃ for more than 48 hours, and should not be frozen. A food sample storage cabinet is a cabinet for storing many samples left by food. Once an accident such as food poisoning occurs, we can clearly know what kind of food caused the accident through food sample analysis, which can provide effective evidence for analyzing the causes of sudden food poisoning incidents. In principle, food samples should include all processed food products, and each sample must be marked with the name, processing time, processing personnel and sample retention time.

Food safety sample storage cabinet management system:

1. Food storage system. Processed food must be kept in sterilized pots and pans, and not stored on the ground. Cooked food should be covered, covered, dust-proof and fly-proof. The system of "four isolation" shall be implemented for food storage, and all kinds of food shall be marked. Raw food is separated from cooked food. Food is isolated from sundries. The finished product is isolated from the semi-finished product. Food is isolated from natural products. Sundries and food are stored separately. Staple foods such as rice, flour and beans should be stored off the ground and off the wall for no more than one month to prevent mildew. Food storage must be kept dry and clean, and cleaned thoroughly at regular intervals. Food such as sugar, oil, etc. should be stored with special utensils, kept dry and clean, and cleaned thoroughly at regular intervals.

2, food disinfection and cleaning system. Washing tableware is operated in a special room. At 7:31 every morning, a special person will be responsible for opening the disinfection cabinet and sterilizing all the tableware used that day at high temperature. Disinfected tableware should be stored in a special cleaning cabinet and marked with obvious signs. After being disinfected by an electronic disinfection cabinet for 21 minutes, it is stored in a cleaning cabinet. Non-sterilized tableware shall be separated from sterilized tableware, and records shall be marked.