1. Low temperature storage method: Low temperature storage method is a common method for storing cooked food. Its main principle is to effectively inhibit the growth and reproduction of microorganisms, reduce the activity of enzymes, weaken the chemical reaction in food, and better maintain the original flavor and nutritional value of food.

2. High-temperature storage method: High-temperature storage method is often used to store food in catering industry, because microorganisms have weak tolerance to high temperature and can effectively kill microorganisms when the temperature rises. Destroy the activity of enzyme. It can prevent the influence of microorganisms on food and achieve the purpose of storing food. The method is to thoroughly soak or steam the food with boiling water (reaching a high temperature above 100 degrees), and take it out or soak it in the original soup. Keep it in a cool and ventilated place without stirring to prevent food from being contaminated again. This method can keep food from spoiling for a long time. This method is suitable for the preservation of finished and semi-finished products of animal foods, and also for the preservation of dry foods such as water.

3. Ventilation storage method: Ventilation storage method is mainly suitable for storing grain, dry grain and food that needs air drying. Are afraid of mold and cover. For example, rice, noodles, peanuts, vegetables and other foods need ventilation when stored. This can make mold difficult to grow, keep the original ingredients of food and reduce mildew.

4. Vacuum sealing preservation method: vacuum sealing preservation method is to make food not contact with microorganisms in the air under vacuum. A method for sealing and preserving foods, such as canned products and vacuum-packed products. This method is suitable for the preservation of various foods.

Precautions for purchasing food:

1. When buying food, check the production date, shelf life and shelf life of the food. Eating expired and deteriorated food has a high probability of poisoning;

2, check the food packaging, check whether the packaging is in good condition, whether there is air leakage, whether it is cross-contaminated with other foods;

3. Check whether the food packaging bag has the product mark of the quality inspection mark and the QS mark of the quality certification;

4. Check the information on the food packaging bag to confirm whether there is a manufacturer, place of origin and production date;

5. News about food safety. If the news has reported the problematic food brand, you should choose not to buy it.