2. Food storage must be done: different kinds of food should be stored in warehouses or shelves, with corresponding shelves and cargo mats in warehouses, and food packaging should be complete and dust-free. The food shall be packed neatly, and the partition wall shall be above the ground 10cm. For goods packaged as a whole, the date of purchase should be marked on the container to facilitate inspection and inventory, so as to facilitate FIFO. All packaged products with labels should be labeled, packed neatly and with good shelf life. There should be no expired food in the warehouse.
3. The refrigeration and freezing temperatures of food in low-temperature warehouse should meet the requirements of refrigeration and freezing temperature ranges respectively. The refrigeration temperature is 0~ 10℃, the optimal refrigeration temperature is 4~6℃, the specified refrigeration temperature is -20~- 1℃, and the general refrigeration temperature is-18℃.
4. When food is refrigerated and frozen, raw materials, semi-finished products and finished products shall be strictly separated and shall not be stored in the same freezer. When food is stored in refrigerated and frozen cabinets (warehouses), plant food, animal food and aquatic products should be released by classification and coding. Food shall not be piled up or squeezed for storage.
5. When eggs are put into storage, they must be emptied out of storage, and ask for an egg quarantine ticket and an egg circulation permit. To know the origin of eggs, all items from epidemic areas will be rejected.
6 condiment warehousing inspection must check the market access mark. If there are no market access signs and bulk condiments, you should ask for a copy of the distributor's circulation license and business license. Secondly, it is necessary to identify the authenticity through sensory visual inspection, smell, taste and other means, and all unqualified condiments will be rejected. At the same time, bulk condiments should be fed less at a time, canned and covered, and then bought after use to avoid backlog.
7. For rice, flour and miscellaneous grains, first, check the logo label (try to choose brand-name products from big manufacturers), second, visually inspect the senses, and third, whether there is a backlog. The warehouse should be stored in isolation, neatly packed and well ventilated to prevent mildew. Every time you buy edible oil products, you should record the batch number and keep it away from light to ensure that the products are in good condition and eliminate the backlog.
8, canteen warehouse keeper should keep the warehouse environment clean and tidy, effective equipment and facilities, warehouse clean and tidy, dust-proof, no rats, no insects, warehouse management in an orderly manner.