1. Packaged but unsealed food that will not deteriorate in a day or two, such as ketchup, salad dressing, sesame paste, seafood sauce, cheese, butter, jam, fruit juice, and egg foods such as eggs and salted duck eggs.
2. Directly imported cooked food, yogurt, dessert, etc. When storing these foods, the temperature should be controlled not to be too low, and cross contamination of raw and cooked foods should be prevented.
3. Leftovers, packaged bean products, etc. Because these foods are easy to grow bacteria, the temperature slightly lower than 0 ℃ is the most appropriate.
4. All kinds of vegetables and temperate fruits such as apples and pears should be packed in fresh-keeping bags to avoid deterioration due to low temperature
