IAAPI Safety E-Newsletter
Tips for summer food safety
Summer eating can be enjoyable with fresh seasonal produce, outdoor eating and entertaining for special occasions or family gatherings. Unfortunately, food poisoning is more common in summer than at any other time of year.
Bacteria in food multiply faster in hot, humid weather.
Food poisoning can cause vomiting and diarrhea and may be quite serious for children, older people and people with conditions that weaken
their immune systems. Prevent food poisoning from spoiling your summer fun. Follow these simple steps to keep food fresh and safe this summer.
Precaution with ice creams
Packaged ice creams must be labelled and the containers sealed and undamaged.
ice creams must be eaten as soon as
Their containers must be clean, the
be protected and the scoops must be kept
in a container with a solution of citric
creams must be kept in the freezer until
beverages which are typical in the
(horchatas, slush puppies...) are best
the place where they are sold and made.
containers they are served in must be
refrigerated and clean.
drinks must be kept in the fridge when
unsterilized, and drunk as soon as
with mayonnaise and egg-based
best way to prevent getting ill is to
industrially produced mayonnaise or
products. However, if you are making
in your kitchen, you must: use clean,
- add a
trickle of vinegar or lemon
the mayonnaise just before eating and
keep it in
the fridge until required,
keep left-over mayonnaise,
add it to dishes until you are about to
foods must be cooked enough to ensure
egg isn't raw.
establishments are not permitted to
mayonnaise which is not produced
is made with egg-based
on sale must be displayed in
and bear the stamps guaranteeing it
comes from a
- Fresh fish must be kept in ice while it is on sale. We recommend you clean the fish when you arrive in kitchen and keep it in the fridge until required.
creams and other milk products must be displayed
in refrigerated units and correctly
- It is important for all this fresh produce to
from the place of purchase to the fridge
short a space of time as
which are eaten raw must be left to soak
minutes in a solution of water and
detergent-free bleach (a couple of drops
bleach to one liter of water), and
with plenty of drinkable water.
must be washed beforehand, particularly
if it is
being eaten with the skin
frozen foods must be correctly
should be carried in containers or bags
retain their storage
should be placed in the freezer at home
as possible after purchase, bearing in
conditions indicated on the label and
of the freezer (according to the number
required, we recommend they are
thawed out, at refrigerator temperatures
(approximately 4ºC) and, under no
should they be refrozen after
recommend you make sure the thermostats
fridge and freezer are working properly
comparing them with the temperature
shown on a
or refrigerated foods should be kept in
protective wrappers away from other
particularly those which are ready to
cooked and raw products.
your hands as a hygiene measure whenever
necessary and when you start working in
*Note: Use it as reference information. One can add items in checklist as per one's own facility structure and requirement.
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*Note: Use it as reference information. One can add items in checklist as per one's own facility structure.