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WASHING HANDS
This is fundamental for preventing food
poisoning and it cannot be repeated too
often:
• After going to the bathroom.
• If you touch any other part of your
body (eyes, nose, mouth, hair….
• If you touch pets or aquatic animals
(fish in aquariums, shellfish or
crustaceans in displays)
• After coughing, sneezing, touching
a handkerchief, smoking, eating or
drinking.
• When handling dirty kitchen utensils or
other equipment.
• While preparing food that can leave
residues, or when doing another
chore, in order to prevent cross-
contamination.
• After touching kitchen cleaning cloths,
dirty dishes or after throwing out the
garbage
Follow these steps to wash your hands
properly:
• Wet hands then apply soap in the
palms of your hands.
• Scrub all surfaces without overlooking
the area between your fingers. Clear
the area under your nails very carefully.
• Keep scrubbing your hands for about
20 seconds.
• Rinse with potable water removing all
soap.
• Dry with paper towels or with hot air.
8. Keep food out of the reach of insects,
rodents, and pets.
Don’t forget that animals can be carriers of
pathogenic germs and parasites that could
lead to food-related diseases.
9. Use only potable water.
Potable water is not only essential for
drinking; it is also essential for cooking.
Water should either be bottled or tap water.
Never use water from a well unless it has
been treated and purified.
10. Do not eat perishable food exposed
to room temperature.
In bars, cafeterias, and restaurants, all food
must be under glass and kept at adequate
sanitary conditions. Food must always
be refrigerated when this is necessary.
Consumers must insist on these measures
and, when you notice that these requisites
are not fulfilled, reject the food.
Taking these simple precautions will prevent
many diseases caused by the inappropriate
handling or conservation of food.