Guide for rapid inspection and storage of food in case of necessary epidemic at home

Here are some basic guidelines for quickly checking and hoarding food when there is an epidemic at home:

1. Rhizomes: potato, sweet potato, taro, yam, etc. Pay attention to keep dry when storing, do not touch water, and do not put it in a damp place. Can be stored in cartons or bags to prevent exposure.

2. Leafy vegetables: spinach, lettuce, green vegetables, kale, etc. It needs to be fresh when stored, and it can be kept in the refrigerator for 3-5 days. It can also be packaged in a fresh-keeping box or bag and placed in a refrigerator or a cool place.

3. Melons and fruits: melon, pumpkin, bitter gourd, cucumber, tomato, okra, eggplant, etc. These vegetables are storable, so they can be kept in a cool place or in the refrigerator. Don't touch water, keep it dry.

4. Meat: pork, beef, chicken, etc. It needs to be stored separately to avoid overlapping. It can be packed in a fresh-keeping box or bag and placed in a refrigerator or freezer.

5. Fish: perch, crucian carp, carp, etc. It needs to be kept fresh when stored. It can be stored in the refrigerator for 1-2 days, or it can be packaged in a fresh-keeping box or bag and stored in the refrigerator or a cool place.

6. Eggs: eggs, duck eggs, etc. Store in a dry place to avoid moisture. You can gently wipe the dirt and bacteria on the eggshell surface with paper or towel.

7. Dairy products: yogurt, pure milk, milk powder, etc. It needs to be stored in a cool place, not exposed to the sun and not in a humid place.

In short, you need to choose and store vegetables according to your own needs and storage conditions to avoid waste and pollution. At the same time, we should regularly check the quality and shelf life of vegetables and deal with expired or deteriorated vegetables in time.