Reheat hygiene management:
Cooked food with 1, storage temperature lower than 60℃ or higher than 10℃ and storage time longer than 2 hours should be fully heated if it needs to be reused. Make sure the food doesn't go bad before heating.
2, frozen cooked food should be completely thawed and fully heated before eating.
3. When heating, the food center temperature shall not be lower than 70℃, and the food that is not fully heated shall not be eaten.
Extended data:
Some systems of cooking processing management;
1, food and food raw materials found in the process of production and processing corruption, deterioration or other sensory properties abnormal, shall not be processed and used. The water quality meets the hygienic standard for drinking water GB5749.
2 cooked food and processed food should be thoroughly cooked, and the central temperature should not be lower than 70℃. Fried food should prevent external coke from being cooked internally; Wash and disinfect the eggshells before using them; Raw and toxic foods such as soybean milk and mung beans should be thoroughly cooked and stewed as required; Carefully provide the viscera of shellfish, conch and deep-sea fish; When frying food, avoid high temperature for a long time, remove floating food debris and bottom residue at any time, and do not use frying oil repeatedly. Residual oil after meals such as hot pot shall not be used for food processing again.
3. Ready-to-eat cooked food should be stored in sterilized containers or tableware. Tools and equipment used in food and beverage processing operations are non-toxic and harmless, with obvious signs or differences. Should be used alone, fixed storage, cleaning after use, keep clean.