Safe Food Preparation

Safe Food Preparation

Four standards to ensure the safety of the food we prepare:

WASH

  • - 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.
  • Why?
  • - 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.

SEPARATE

  • - 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.
  • Why?
  • - Raw foods can contain bacteria that could contaminate cooked or ready to eat raw food.

COOKING

  • - 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.
  • Why?
  • - 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.

COOLING DOWN

  • - 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.
  • Why?
  • - 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

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    Who we are

    Lusoatlantis is a Paulo Machado & Irmão, Lda. brand, dedicated to the trading of frozen food, especially fish, shellfish and cephalopods.

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