Food safety

Posted by: Judit



Here are our tips in order to avoid food poisoning.

  • marinate the meat by placing it in the fridge and not on the counter
  • meat can be marinated up to two days
  • if some of the marinade is to be used as a sauce, reserve a portion of the marinade before putting raw meat in it
  • when carrying food to another location, keep it cold to minimize bacterial growth
  • prevent cross contamination by using different plates and utensils for raw meat and cooked meat
  • using a food thermometer is the only way to tell when meat is cooked properly
  • refrigerate any leftovers promptly in shallow containers
  • discard any food left out more than 2 hours
  • if the tap water is not safe, do not drink tap water, do not even use it for toothbrush. Take along a water filter!
  • do not ask, do not accept ice in your drink
  • eat only freshly prepared (fried, cooked) meals
  • raw meat, poultry and fish should be cooked or frozen within two days
  • frozen foods are always melted in the refrigerator or in the microwave and not at room temperature
  • always wash your hands with soap and warm water before you begin any kind of food preparation
  • use a separate cutting boards for meats than vegetables
  • eat any left-overs eat within 3-4 days or freeze it.
  • the frozen food have to be consumed within 2 months

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