Food safety consumption tips: how to store food during epidemic prevention and control...

During the epidemic prevention period, in order to minimize going out and gathering, cooking at home has become the norm

Three points of food storage

The storage temperature should be suitable

Raw and cooked should be kept separately

Reheat leftovers thoroughly

Attention should be paid to classified storage

Different types of food should be stored in different ways

Storage of staple foods:

Rice noodles should be stored in a clean and dry container and placed in a cool, ventilated and dry place indoors, avoiding high temperature and light

Cooked staple foods such as steamed buns, biscuits, and bread can be stored in the refrigerator, but if it is more than 2 days, they should be sealed and stored in the refrigerator

Pastries can generally be kept in the refrigerator, but they are best eaten within 2 days

The rice noodles that southern consumers like to eat should be bagged and stored in a cool, ventilated and dry place indoors

Frozen foods should be stored in the freezer compartment of the refrigerator

Storage of fruits and vegetables:

Try not to stock up on perishable ingredients like leafy greens

Citrus and bananas should not be refrigerated, but can be stored indoors in a cool and cool place

Storage of meat, custard, seafood and soy products:

Raw meat, fish and shrimp, if eaten on the same day, can be stored in the refrigerator

The shelf life of eggs is greatly affected by temperature.

Milk is divided into normal temperature milk and low temperature milk.

Soy products are easy to breed bacteria, and they are easy to spoil if they are not stored properly

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5 Keys to Safe Eating

During the epidemic prevention and control period, safe diet is very important.
The Chinese Society of Food Science and Technology reminds consumers to pay attention to 5 points
.

Food must be fresh and clean
.
Reserve appropriate amount of shelf-stable ingredients (such as root fruits and vegetables, etc.
), and try not to hoard perishable ingredients (such as green leafy vegetables, etc.
)
.
Avoid contact with live livestock and poultry, and keep away from game
.
Raw fruits and vegetables should be washed and eaten
.
Do not eat food beyond the expiration date
.

Separate raw and cooked foods
.
Utensils (such as cutting boards, knives, non-disposable bowls, plates, chopsticks, etc.
) for handling raw and cooked food must be separated
.

The cooking process should be clean and hygienic
.
Wash your hands under running water before, during, and after cooking at home
.
Kitchen utensils should be cleaned or disinfected in time after use
.

Food should be cooked thoroughly
.
When processing poultry, meat, eggs, milk and other foods, they should be fully cooked and thoroughly cooked
.
Make as few salads as possible
.

High-risk groups should pay more attention
.
The elderly, weak, sick, pregnant and lying-in women and people with low immunity are all high-risk groups, and more attention should be paid to dietary safety and dietary nutrition
.
(Organized by Li Jian)