Four standards to ensure the safety of the food we prepare:
- - Wash hands before starting food preparation, after handling raw foods and whenever, during food preparation, handling waste, diapers, money, etc..
- - Wash hands after going to the toilet, sneezing, coughing, blowing your nose and after touching pets.
- - Clean surfaces and utensils before using them and especially after handling raw foods such as meat, fish, eggs, chicken, etc..
- - Protect food and the kitchen from insects and pets.
- - Wash fruits and vegetables, especially if they are to be served raw.
- - Some dangerous bacteria can be found on the ground, animals and people, that can cause disease by transmission through food.
- - Hands, cloths and other kitchen utensils can spread bacteria and contaminate food.
- - Always separate raw from cooked food. Also separate those who are to be consumed raw and are already washed.
- - Use different cooking utensils (forks, knives, plates, etc..) to handle these foods.
- - In the fridge, store raw and cooked foods in different shelves and in closed containers to prevent contamination between them.
- - Raw foods can contain bacteria that could contaminate cooked or ready to eat raw food.
- - Prevent undercook food, especially meat, poultry, eggs and fish.
- - Cook foods containing eggs at a temperature above 75ºC at the center of the food.
- - Beef and chicken roasts must reach 75ºC in the center of the piece. Confirm that the meat juice is clear and not pink.
- - Heat up your food well. A food is hot enough when you have to let it cool so it can be ingested.
- - Cook food thoroughly eliminates dangerous bacteria. If the proper temperature isn’t reached the bacteria survives.
- - Reheating at high enough temperature is sufficient to kill bacteria that may have developed during food storage.
- Prepare a meal with minimal advance as possible before consuming. When that is not possible, keep the meal in the fridge.
- Place cooked foods in the fridge as soon as possible. Do not keep at room temperature for more than 2 hours.
- Divide food into small containers to facilitate cooling.
- Thaw frozen food in the fridge or microwave at the preparation time. Do not thaw at room temperature.
- Some bacteria multiply very rapidly in foods at room temperature.
- Below 5ºC and above 65ºC bacteria growth is greatly reduced or null.
Source: Agência Catalana del Consumo by the WHO website