The prevention and control of the epidemic is still at a critical stage. Many families purchase raw materials for homemade food based on dietary safety, and also purchase some quick-frozen foods and convenience foods for storage. The temperature is getting higher and higher, how to store food scientifically and safely is particularly important. The Sichuan Provincial Market Supervision Bureau deliberately cooperated with the Provincial Food and customized Plastic Cup Drug Inspection and Testing Institute to make the following reminders.

Storage of food ingredients should be classified

Different types of food should be stored in different ways.

(1) For rice noodles, grains, oils, seasonings, etc., they should be packed in dry and clean containers, and placed in a cool, ventilated, and dry place indoors, avoiding high temperatures or sunlight.

(2) For fruits and vegetables, do not buy too much at one time. It is recommended that the purchase amount should be eaten within 2 days. Green leafy vegetables can be refrigerated, and beans, eggplants, green peppers, radishes, etc. can be stored indoors in a cool place. Citrus and bananas should not be refrigerated and stored in a cool indoor place. Apples and pears can be refrigerated or placed in a cool indoor place. During the storage period, attention should be paid to inspection, and the moldy and rotten ones should be picked out in time to avoid the expansion of pollution.

(3) For fresh eggs, the shelf life is greatly affected by temperature. For example, eggs can be stored in the refrigerator, but be careful not to wash them with water before refrigeration to avoid damage to the pores and deterioration. They can be wiped with dry paper towels; in addition, eggs cannot be placed directly in the refrigerator. They must be sealed with food bags or fresh-keeping boxes before putting them in the refrigerator. In order to avoid the salmonella carried on the surface of the eggshell from contaminating other food in the refrigerator

In addition to the separation of raw and cooked food in cooking and processing to avoid cross-contamination, the separation of raw and cooked food should also be emphasized in storage. Refrigerator storage should be sealed and layered. Cooked food and direct-entry food should be stored in plastic wrap or container, and should be placed on the upper layer of the refrigerator; raw food should be placed on the lower layer, avoiding close to the inner wall of the refrigerator. Do not overfill the refrigerator, so as not to affect the cooling effect. The leftovers and leftovers kept in the refrigerator should be confirmed that there is no spoilage and thoroughly heated before eating again.

Remember that the refrigerator is not a permanent storage container, it just delays food spoilage. It is suggested to follow the "first in, first out" principle. It is recommended that food be packaged in food bags with small labels indicating the date of purchase or division to facilitate timely cleaning and eating of the food, so as to prevent the food from being stale or expired, especially the fresh meat frozen in the refrigerator. Dumplings and so on.