What are the basic requirements for food storage?

As soon as autumn arrives, it is the season for winter dates to be sold. Winter jujube has a very good effect on improving constipation, and can reasonably improve the stomach. Because I like you to eat, many people will buy a lot, but how to store winter dates How to store winter dates?

Winter dates at room temperature will gradually lose moisture, so the best way is to freeze them in the refrigerator, and it is best to store them tightly, so that they will be stored for a longer time.

space1.After purchasing fresh jujubes and returning home, it is necessary to carry out the selection, and pick out the bad jujubes with bruises on the surface or with black spots and insects, so as to prevent the bad jujubes with mold from infecting other fresh jujubes during the storage period.

2.The way to store fresh jujube at home is generally to use a refrigerator, in the fresh jujube bought back, the fresh and intact and exocarp is not purple red pick out, with a packaging bag sealing, leaving a small amount of gas in the bag, after sealing well, and then put it into the refrigerator with a temperature of 0 4 to freeze. When packing bags, it is best to use a small packet in bulk, and every time you open a small packet to eat, you can store the fresh red dates for a longer time.

3.If you don't need a refrigerator to store it, you can also put the fresh jujube in a film bag or sealed jar, and then store it in a cool and naturally ventilated area, so that you can maintain the freshness of the fresh jujube.

space4.If the total number of fresh jujubes is large, the stored jujubes should be pre-cooled at a temperature of 5-8 for 1 2 days before freezing. After pre-cooling, put the fresh jujube in a freezer with a temperature of 0 1 and an air humidity of 90% and 95%.

Pay attention to these aspects in the winter discharge refrigerator.

1. In the case of putting winter dates in the refrigerator, you should first pick out the rotten winter dates with cracks or black spots and small insects, and then store the intact winter dates in the discharge refrigerator.

space2, the temperature of natural storage should not be too low, the ambient humidity should be 95%, how to preserve the temperature of winter jujube is too low, then it will frostbite winter jujube.

3. If the winter jujube is semi-red, then the storage temperature is about minus 2 degrees - minus 4 degrees, if it is a little red that is not long perfect, it can be stored higher than 4 degrees, if the winter jujube is purple red, the storage temperature needs to be lower than minus 2 degrees, so as far as possible to put the winter jujube in the refrigerator for refrigerated storage rather than in the refrigerator.

Food should be 20cm off the ground and 30cm away from the wall. Perishable food should be stored at low temperature, and fish meat can be stored for a long time at low temperature -20 to -18 degrees Celsius; Vegetables and fruits are stored at 0 to 10 degrees Celsius; The food warehouse stored at room temperature should have ventilation facilities, which should be moisture-proof, mildew-proof, pest-proof, rodent-proof, and fly-proof. It is better to have temperature control facilities in the warehouse.

In terms of management, it should be registered, classified and stored, so that the warehouse should be kept clean and hygienic, and there should be no sundries. Check frequently, and deal with insect pests and moldy food in a timely manner. Food should be 20cm off the ground and 30cm away from the wall.

Perishable food should be stored at low temperature, and fish meat can be stored for a long time at low temperature -20 to -18 degrees Celsius; Vegetables and fruits are stored at 0 to 10 degrees Celsius; The food warehouse stored at room temperature should have ventilation facilities, which should be moisture-proof, mildew-proof, pest-proof, rodent-proof, and fly-proof. It is better to have temperature control facilities in the warehouse. In terms of management, it should be registered, classified and stored, so that the warehouse should be kept clean and hygienic, and there should be no sundries.

Check frequently, and deal with insect pests and moldy food in a timely manner. Food should be 20cm off the ground and 30cm away from the wall. Perishable food should be stored at low temperature, and fish meat can be stored for a long time at low temperature -20 to -18 degrees Celsius; Vegetables and fruits are stored at 0 to 10 degrees Celsius; The food warehouse stored at room temperature should have ventilation facilities, which should be moisture-proof, mildew-proof, pest-proof, rodent-proof, and fly-proof.

It is better to have temperature control facilities in the warehouse. In terms of management, it should be registered, classified and stored, so that the warehouse should be kept clean and hygienic, and there should be no sundries. Check frequently, and deal with insect pests and moldy food in a timely manner.

Low-temperature storage is mainly suitable for the storage of perishable foods (such as animal food). According to the different temperatures of low-temperature storage, low-temperature storage is divided into refrigerated storage and frozen storage. Refrigerated storage refers to the storage of food (such as vegetables, fruits, cooked foods, dairy products, etc.) in refrigerators or low-temperature cold storage at a temperature of 0 10; Frozen storage refers to the storage of food (such as aquatic products, livestock and poultry products, quick-frozen food, etc.) with freezers or low-temperature freezers at a temperature of -29 0.

Storage at room temperature Storage at room temperature is mainly suitable for grain, edible oil, condiments, candies, bottled beverages and other non-perishable foods. The basic requirements for storage at room temperature are: the storage place is clean and hygienic; The storage place is cool and dry, avoid high temperature and humidity; There are no cockroaches, rats and other insect pests in the storage place.

The reason for food spoilage is mainly due to the fact that after the food is contaminated by microorganisms (bacteria, yeast and mold, etc.) during storage, the microorganisms multiply in large quantities and the microorganisms of food are the easiest to grow and reproduce under the condition of close to the human body temperature, therefore, food storage is an important part of food production and business activities. The role of food storage is not only to store food and food raw materials, but also to prevent food from rotting and deteriorating and ensure food quality.

1. Thermal storage.

Hot storage refers to storage at temperatures higher than 60. Thermal storage is often used for ready-to-serve cooked foods. In the school cafeteria, the prepared meals are placed in a thermal bath in a thermal insulation device, commonly known as "thermal insulation".

When using hot storage, always pay attention to the heating temperature, the volume of the stored food should not be too large, and ensure that the stored food is evenly heated.

2. Low temperature storage.

Spoilage occurs when processed cooked foods are stored at room temperature for more than 4 hours, especially protein-rich meat, eggs, milk and aquatic products. Therefore, most food products must be stored at low temperatures. Low temperature can inhibit the growth of bacteria, and can also reduce the activity of enzymes in food, thereby weakening the process of destroying nutrients in food.

Most foodborne pathogens stop producing and reproducing under 10. Since bacteria can recover their physiological state and ability to live when the temperature rises, low temperatures can only inhibit the reproduction of bacteria.

Foods stored at low temperatures can be divided into two categories: refrigerated and frozen. Food refrigeration: refers to the storage of food in an environment slightly above freezing.

The temperature of refrigeration is generally o a 15, and 4 a 8 is the common refrigeration temperature, the refrigeration storage period is generally a few days to several weeks, refrigeration can not prevent the spoilage of food, can only slow down the process of food spoilage. Food freezing: refers to the method of freezing food first by slow cooling or quick freezing, and then storing it at a temperature that can keep the food frozen.

The commonly used freezing temperature is 12 1112 113.

To put it simply, adhere to the following principles:

1. The food channels sold are regular, and there are relevant documents of the other party. Each batch should be inspected to see the factory certificate. The purchase and sales shall be recorded in detail, accuracy and timeliness.

2. The storage of food should meet the relevant requirements, waterproof, moisture-proof, mildew-proof, fireproof, rodent-proof, in line with the basic requirements of food storage, and for special foods, it should also meet the requirements of its regulations, such as refrigerated and light-proof.

3. Bulk food is only a form of sales, not a form of business. Bulk food products are also available in packaging.

(1) The storage and transportation of food and raw materials meet the food safety requirements, and there is no expired or moldy food, and the distance between the ground and the wall is more than 10 cm, which is convenient for ventilation.

2) The finished product is stored in the finished product warehouse that meets the storage conditions of the product, and is stored according to the variety and batch.

There are three basic requirements for quality: (1) The food is non-toxic, harmless, and meets the requirements of food hygiene and quality. (2) Nutritional value; (3) It has good color, aroma, taste and appearance shape; If the nutrients in the food are reduced or moldy and spoiled, then the food is reduced or loses its due edible value.

In addition to improper production, processing, storage, transportation, and sales, such phenomena are caused by adulteration, adulteration, and forgery. Basic requirements for food: food safety, hygiene and necessary nutrition.

Among them, food safety and hygiene are the most basic requirements of food. Enterprises engaged in food production and processing in the "Catalogue of Key Products for Food Quality and Safety Supervision and Management" must have a food hygiene license and business license, and shall also apply for a "Food Production License". Environmental conditions requirements Food production enterprises must have environmental conditions to ensure product quality, mainly including food production enterprises.

All kinds of food raw materials and finished products in the warehouse should be accepted and registered, including product name, supplier unit, manufacturer, production date, and shelf life. , date of purchase, etc.;

Summary. Hello, the food storage requirements are: food storage requirements (1) The places and equipment for storing food should be kept clean, free of mildew, rat traces, flies, cockroaches, and toxic and harmful substances (such as:

rodenticides, insecticides, detergents, disinfectants, etc.) and personal household items. (2) Food should be classified and stored on separate shelves, at a distance of more than 10cm from the wall and ground, and checked regularly. (3) The temperature of food refrigeration and frozen storage should meet the temperature range requirements of refrigeration and freezing respectively.

Hello, food storage requirements are: food storage requirements (1) The places and equipment for storing food should be kept clean and empty, without mildew, rat tracks, flies, cockroaches, and toxic and harmful substances (such as: rodenticides, insecticides, detergents, disinfectants, etc.) and personal daily necessities.

2) Food should be classified, stored on separate shelves, from the wall, the ground are more than 10cm, and regular inspection, the use should follow the principle of first-in, first-out change bucket rubber and expired food should be removed in time. (3) The temperature of food refrigeration and frozen storage should meet the temperature range requirements of refrigeration and freezing respectively.

Kiss. Raw material storage food storage requirements, one, one. First-in, first-out, clean up in time.

What are the two food storage requirements?

Not one. It's a horizontal bar.

Please. 1.Store at room temperature.

All kinds of food should be stored separately according to their own hygiene requirements to prevent food mildew. (1) Sanitation of storage places. There is no pollution source outside the warehouse, the warehouse is clean, dry and well ventilated, preventing direct sunlight, the temperature is constant, the relative humidity is maintained, the doors and windows have perfect fly-proof, dust-proof and rodent-proof facilities, and there are no flies, rats and sanitary pests in the warehouse.

2) Storage hygiene. When storing food, dry food and food with high moisture content should be stored separately. Rice, noodles, dried vegetables, dried fruits and other food storage should leave a certain distance of gap, away from the Qin Song wall 50cm, pad height 20cm, in order to facilitate ventilation, to prevent moisture or mildew due to pollution, candy, biscuits should be stored in the warehouse with moisture-proof equipment, to prevent moisture absorption during the storage process and cause dissolution, mildew, pastry food should be stored in the air circulation of the warehouse and covered.

2.Cold storage storage. (1) The general temperature of short-term cooling and storage food is 4-0, and the temperature of long-term refrigerated food should be below -18.

2) All food in the cold storage must go through strict health inspection, and be classified and stored after freezing. Cold drinks or food for direct consumption must be stored exclusively and should not be mixed with fish, meat and other animal foods. The cold storage should be set up with an isolation room, and the suspicious food should be stored separately.

3) Regular defrosting of cold storage. Deodorization and mildew prevention are the main sanitation work of the cold storage, ozone can be used for deodorization, and the concentration in the air in the warehouse room is 2mg m3. Ozone contact with fatty foods should be avoided to avoid fatty acid rancidity.

Anti-mildew can be used to paint the storage room with a disinfectant.

Food enterprises must create certain conditions and adopt reasonable methods to store food raw and auxiliary materials to ensure their health and safety. 1。Storage FacilitiesThe requirements of food raw material storage facilities vary according to the type of food, mainly depending on the nature of the raw and auxiliary materials themselves.

If you want to use raw meat, aquatic products and other raw materials, food enterprises should set up low-temperature cold storage. For the storage site of fresh fruit and vegetable raw materials, it should be well ventilated, not exposed to direct sunlight, the ground should be flat, and there should be a certain slope, which is convenient for cleaning and drainage, and timely remove rotten and mildew raw materials to prevent contamination of other foods and raw materials.

It is also necessary to take refrigeration or modified atmosphere storage according to the different varieties or material characteristics. For dry raw materials such as oilseeds, flour, and rice, storage facilities should have moisture-proof functions. 2。

The storage of raw materials and warehouses should be strengthened, and special personnel should be set up to regularly check the quality and hygiene, clean, disinfect, ventilate and ventilate on time, and have rodent-proof and insect-proof facilities.

The raw materials of the human library should be established to register the warehouse, so that the same material is first-in, first-out, to prevent the long-term backlog of raw materials. The storage of food raw and auxiliary materials can not ignore the temperature problem, the storage temperature is appropriate or not will directly affect the health quality of raw and auxiliary materials. Too high temperature will cause raw and auxiliary materials to wilt, accelerate harmful chemical reactions, and rapid proliferation of microorganisms; Temperatures that are too low may cause frostbite or cold injury to raw and auxiliary materials.

In addition to controlling the appropriate temperature, it is also very important to control the relative stability of the temperature, and the large change of storage temperature often has an adverse impact on the storage of raw and auxiliary materials. Different raw and auxiliary materials are stored in batches and spaces, and raw materials that have mutual influence shall not be stored in the same warehouse, and raw and auxiliary materials of different physical forms should also be placed separately as much as possible.

Raw materials should be stored off the ground, off the wall, and not near the roof, and there should be appropriate spacing between stacks. First-in, first-out, timely elimination of raw materials that do not meet quality and hygiene standards to prevent pollution.