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1. Eat food that has been handled in
hygienic conditions.
It is not recommended to drink milk that
has not been subject to a heat treatment
(raw milk). Meat, fish and pastries and
desserts should be kept in the refrigerator
on in the freezer. Restaurants must use
egg products when preparing mayonnaise,
sauces, creams, etc. If these foods
are prepared at home, they should be
consumed immediately, leftovers should
not be consumed, and the food must be
kept cold. If you wash the eggs before using
them because of remaining residues in the
shells, this should be done immediately
before using them.
2. Avoid contact of raw and cooked
food.
Cooked food could be contaminated again
if is in contact with raw foods or objects
that were previously in contact with the
raw food (knives, cutting boards, surfaces,
towels etc.). The kitchen dish towel could
an excellent vehicle for contaminating food.
The use of paper towels is preferable.
3. Cook food correctly
Food could be contaminated with micro-
organisms. Cooking with heat, however,
destroys them. The temperature used for
cooking should be sufficient so that the
centre of the product reaches a minimum
temperature of 70º C.
4. Eat food right after it has been
cooked.
This is the best way to prevent the spread
of germs. Never leave cook food at room
temperature.
5. Cooked food is sanitised food.
Food that cannot be consumed immediately
or the leftovers that we want to put away,
should be kept at a temperature of more
than de 60º C, or not below 7º C.
If you want to eat raw or undercooked fish
(such as anchovies in vinegar) at home, the
fish should be in the freezer for a few days.
6. Reheat cooked food sufficiently.
After preparing food, that which can be
reheated should be kept hot until it is eaten
(such as soups, purees, stews, etc.)
Other types of food that cannot be
heated (salads, gazpacho and other cold
soups) should be stored in the refrigerator
immediately.
Leftovers that are to be eaten later, should
be heated throughout at no less than 70º
before consuming them.
7. The person who handles food should
be clean and all surfaces must also be
cleaned properly.
The person who handles food must
observe strict hygienic practices. It is
essential that hands are always clean and
washed frequently and the same goes for
surfaces. Dirty hands are one of the main
causes of food poisoning. Special care
should be taken with garbage which should
be deposited in containers that are smooth,
washable, and closed and not kept close
to food.