All cooked and perishable foods should be refrigerated in a timely manner, preferably below a certai

Keep food at a safe temperature. Cooked food should not be stored at room temperature for more than 2 hours; All cooked and perishable foods should be refrigerated in a timely manner (preferably under 5); Cooked food should be kept at a piping hot temperature (above 60) before eating; Even in the refrigerator, you can't store food for too long; Do not thaw frozen food at room temperature.

Food Safety Precautions:Keep it clean. Wash your hands before taking food and wash your hands frequently during food preparation; Wash your hands after using the toilet; cleaning and disinfection of all occasions and equipment used for the preparation of food; Keep insects, rodents and other animals out of the kitchen and near food.

Separate raw and cooked. Raw meat, poultry and seafood should be kept separate from other foods; Handle raw food with specialized equipment and utensils, such as knives and cutting boards; Use utensils to store food to avoid contact between raw and cooked food.

The above content reference:

Henan Health News Network-Rising temperatures beware of foodborne diseases.

Refrigeration refers to the need for freshness and preservation, and there is a strict temperature difference between refrigeration and freezing.

In the process of storing food or raw materials at lower temperatures above freezing, the range of refrigeration temperature of refrigerated food should be between 5 15.

Extended Materials. Refrigerated food is one of the fastest-growing segments of the European food market because refrigerated food is"Close to freshness"products, so it is the ideal food for consumers, and it is very popular.

The main purpose of food preservation is to eliminate the toxic hazards of microorganisms, prolong the storage period, and maintain their nutrition and sensory properties.

In the process of preservation, the influencing factors such as water activity, gas composition, and pH value on microbial growth are considered, and the gas composition is changed by using packaging and new preserving agents are developed, which are combined with low temperature to make food have a better preservation effect.

Summary. Hello dear, the temperature of frozen food should be kept frozen, should be less than -18.

The temperature of frozen food should be kept in a frozen state, and it should be less than.

Hello dear, the temperature of frozen food should be kept frozen, should be less than -18.

The freezing temperature range should be lower than minus 18 degrees, this temperature can be a good guarantee for the storage of food that needs to be frozen, if the temperature is too high can not play a good role in freezing, the temperature is too low food is easy to freeze into ice, destroying the nutrients of the food of Ji Naifeng. Therefore, it is more appropriate to keep the refrigerator freezing temperature at minus 18 degrees Celsius, and the refrigerator is not easy to freeze and frost, and its energy efficiency can be maximized.

When food is frozen, raw materials, semi-finished products, and waste products should be strictly separated to ensure food hygiene. Freezing in food refers to the process of freezing the liquid water in fish, meat and other foods into a solid state by means of low temperature. It is a safe and healthy way to store it, which can effectively inhibit the growth and reproduction of microorganisms in food, prevent food from spoiling, and at the same time, it is easy to restore to its original state.

The amount of time cooked food can be stored at room temperature depends on the specific weather season, the temperature in the room, and the temperature in the room. Generally speaking, if the indoor temperature is 20 degrees, it is no problem to leave cooked food for a day, but it is not recommended to leave it for a long time.

Cooked food. Cooked food is a dish made from raw materials that have been processed or blanched through marinade, red oil salad, smoked and grilled, and fried.

Cooked food can generally be divided into three categories: marinated vegetables, cold vegetables, spicy and fried, cooked food is more common all over the country, mostly braised vegetables, cold vegetables, simple and easy to operate and delicious taste is accepted by the public.

The general refrigeration temperature is 1 8.

The spoilage of fresh food is caused by a series of chemical changes caused by a variety of enzymes and microorganisms contaminated by the outside world. The catalytic action of enzymes and the reproduction of microorganisms require appropriate temperatures, such as lowering the temperature of food, and the activity of both will be inhibited accordingly.

In animal food, shell eggs are alive and are generally packed in boxes and stored in cold storage with a relative humidity of 85 to 88%. During the refrigeration period, samples are inspected every 1 2 months to determine whether the storage can be continued.

Do not consume cooked food and leftovers that have been left out at room temperature for more than two hours, and the handling should be strict.

It should strictly deal with food that is not eaten and poured into kitchen waste1, and does not buy or eat spoiled, filthy, unclean and other foods containing harmful substances; 2. Do not eat food from unknown sources; Do not buy food with incomplete labels such as factory name, factory address and shelf life; 3. Do not patronize unlicensed mobile stalls and restaurants with poor hygiene; Do not buy or eat inferior food and beverages from street vendors. These inferior foods and beverages are often of substandard hygienic quality and can be harmful to health when eaten. 4. Do not eat cooked food and leftover food that has been left at room temperature for more than 2 hours; 5. Don't eat wild vegetables and fruits casually.

There are many types of wild vegetables and wild fruits, some of which contain toxins that are harmful to the human body, and it is difficult for inexperienced people to distinguish clearly. 6. Wash raw melons and fruits. In the process of growth, fruits and vegetables will not only be contaminated with germs, viruses, parasite eggs, but also residual pesticides, insecticides, etc., if not cleaned, not only may be infected with diseases, but also may cause pesticide poisoning.

7. Do not drink unclean water or unboiled tap water; Whether the water is clean or not, it is difficult to distinguish with the naked eye alone, clear and transparent water may also contain germs and viruses, and it is safest to drink boiled water 8. Melons and fruits that are eaten directly should be thoroughly washed with clean water and peeled as much as possible; If you don't eat rotten and spoiled food, the food will rot and spoil, and the taste will become sour and bitter; The smell is caused by the proliferation of bacteria, which can cause food poisoning. 9. Wash your hands before eating or after using the toilet; Make it a habit to wash your hands before eating. Man's hands do this and that every day, touching all kinds of things.

It can contaminate germs, viruses and parasite eggs. Wash your hands with soap carefully before eating, so as to reduce the possibility of "getting sick from the mouth". 10. If you find abnormal sensory traits in the process of eating, you should stop eating immediately.

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Hello, the above questions will be answered by me. Among the high-risk perishable cooked foods, the main varieties that will deteriorate and destroy when stored in a room temperature environment for more than 2 hours are: 1

Eggs (including eggs, duck eggs, etc.): Eggs will gradually separate the yolk and egg whites at room temperature, and at the same time, water will be lost, becoming more susceptible to contamination. Deterioration begins after more than 2 hours.

2.Soups such as doublecounting chicken soup, etc.: Animal soups with high protein will quickly deteriorate at room temperature, resulting in pigment variation, amino acid decompositon and other phenomena.

Deterioration begins after 2 hours. 3.Wrapping dumplings, dumplings and other dry celebration stuffed food:

High-protein ingredients wrapped in the shell will quickly deteriorate through the shell's exposure to room temperature and no spoilage. After 2 hours, the ingredients inside the dumplings will start to deteriorate. 4.

All kinds of boiled meats such as shredded pork, shredded beef, etc.: This kind of food is wrapped in moisture at high temperatures, and it is easy to breed microold bacteria under the condition of heat preservation. Deterioration will occur when exposed to room temperature within 2 hours.

5.All kinds of baked goods contain high-protein raw materials such as egg liquid, dairy products, etc.: high-protein ingredients will quickly solidify and deteriorate at room temperature, and egg liquid will flow out and milk separation will occur within 2 hours.

In addition, other low-protein foods such as salads and cold noodles have less risk of spoilage when exposed to room temperature within 2 hours. However, the spoilage time of all raw materials in this type of food should also be taken into account. The key is to control the temperature of high-risk foods and store them below 41°F (5°C) as much as possible.

High-risk perishable cooked foods that have not been refrigerated for more than 2 hours will have significant deterioration and pose a risk. It is recommended to refrigerate and cook cold or heat in time. If there is any other need, please do not hesitate to ask again.

Wishing you a healthy life! Hope it helps!