Processing temperature of healthy food

Cold working and hot working are the concepts stipulated in GB7099, which are distinguished according to the operating temperature of the last working procedure of pastry processing. Normal temperature operation is cold working, and high temperature heating is hot working. There are some differences in food safety index requirements between cold processing and hot processing, such as the total number of colonies, hot processing =5000, and cold processing seems to be 1 10,000. The food safety index of cold processing is slightly wider than that of hot processing.