How to learn cold dishes and cold spells well?

Cold dishes with beautiful color, fragrance and different shapes can create a table atmosphere and increase appetite. Because cold dishes are cold-processed, not heated before eating, unsanitary processing, easy to be contaminated by bacteria, resulting in food poisoning is very dangerous. Correct processing is an important measure to prevent bacterial contamination and ensure food safety and hygiene.

First, the raw materials of food must be withered, which is the premise to ensure food safety and hygiene. Because the weather is expected to be hot in summer, and food will rot and deteriorate for too long, producing a lot of bacteria and toxins. Eating such food is easy to cause food poisoning. Fruits and vegetables used to make cold dishes for direct use must be thoroughly cleaned and disinfected.

Secondly, the environment should be clean, the kitchen should be cleaned frequently to eliminate harmful insects, because insects may bring bacteria to food, and the workshop should be kept cool, because bacteria will multiply rapidly in high temperature environment.

Three, the production of cold dishes, cold dishes with knives, piers, pots, plates should be dedicated, must be washed and disinfected before use. You can't mix cooked food and vegetables with a knife and chopping board.

Fourth, the hygiene of condiments used in making cold dishes can not be ignored, and it is best to choose better condiments. When cooking cold dishes, it is best to add more vinegar and garlic, which can not only flavor, but also sterilize.

Fifth, employees must have a physical examination. Be sure to wash your hands before cooking, and it is best to use tap water. During handling, if you have other items in your hand, especially after going to the toilet, be sure to wash your hands again. You must stop cooking food because of sore throat, diarrhea, hand injury or infection.

Finally, the shorter the processing and eating time of cold dishes, the higher the safety. It is very dangerous to store cold dishes at room temperature for 4 hours, so try to shorten the storage time at room temperature.