if the food center temperature is kept above 61°C (hot storage) 2 hours after cooking, the shelf life is 4 hours after cooking, and if the food center temperature is kept below 11°C (cold storage) 2 hours after cooking, the shelf life is 24 hours after cooking.

for the food that needs to be cooked thoroughly, the central temperature of the food should be above 71℃ during processing. Food service providers should strictly control the quality and safety of raw materials for foods with special processing technology and central temperature below 71℃ to ensure the food safety of finished products made by special processing technology. Catering service providers are encouraged to give consumption tips in accordance with the relevant requirements of this specification when selling.

cooked food, hot food and oily food, especially meat, should not be packaged and stored with plastic wrap. Experts pointed out that after these foods come into contact with plastic wrap, it is easy to volatilize the chemical components contained in their materials and dissolve them into food, which is not good for health. At present, the vast majority of plastic wrap sold in the market, like common plastic bags, are made of ethylene masterbatch as raw materials.

Some plastic wrap materials are called PE for short, which contains no plasticizer and is relatively safe to use. Some materials are polyvinyl chloride (PVC), which is often added with stabilizers, lubricants, auxiliary processing agents and other raw materials, which is harmful to human body. Therefore, we must be careful in our choice.