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IAAPI Safety E-Newsletter
April 2013
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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.
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Precaution with ice creams
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Packaged ice creams must be labelled and the containers sealed and undamaged.
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Home-made
ice creams must be eaten as soon as
possible.
Their containers must be clean, the
wafers must
be protected and the scoops must be kept
clean
in a container with a solution of citric
or
tartaric acid.
- Ice
creams must be kept in the freezer until
required.
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Precautions
with beverages
- Unbottled
beverages which are typical in the
summer
(horchatas, slush puppies...) are best
drunk at
the place where they are sold and made.
The
containers they are served in must be
refrigerated and clean.
- Bottled
drinks must be kept in the fridge when
unsterilized, and drunk as soon as
possible
after
opening.
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Precautions
with mayonnaise and egg-based
products
- The
best way to prevent getting ill is to
eat
industrially produced mayonnaise or
similar
products. However, if you are making
mayonnaise
in your kitchen, you must: use clean,
unbroken
eggs,
- add a
trickle of vinegar or lemon
juice,
- make
the mayonnaise just before eating and
keep it in
the fridge until required,
- not
keep left-over mayonnaise,
- not
add it to dishes until you are about to
eat
them.
- Egg-based
foods must be cooked enough to ensure
that the
egg isn't raw.
- Catering
establishments are not permitted to
serve
mayonnaise which is not produced
industrially or
is made with egg-based
products.
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Precautions
with fresh
foods
- Meat
on sale must be displayed in
refrigerated units
and bear the stamps guaranteeing it
comes from a
healthy source.
- 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.
- Cheeses,
creams and other milk products must be displayed
in refrigerated units and correctly
labelled.
- It is important for all this fresh produce to
be taken
from the place of purchase to the fridge
in as
short a space of time as
possible.
- Vegetables
which are eaten raw must be left to soak
for ten
minutes in a solution of water and
detergent-free bleach (a couple of drops
of
bleach to one liter of water), and
rinsed off
with plenty of drinkable water.
- Fruit
must be washed beforehand, particularly
if it is
being eaten with the skin
on.
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Precautions
with frozen
foods
- All
frozen foods must be correctly
labelled.
- They
should be carried in containers or bags
which
retain their storage
temperatures.
- They
should be placed in the freezer at home
as soon
as possible after purchase, bearing in
mind the
conditions indicated on the label and
the power
of the freezer (according to the number
of
stars).
- When
required, we recommend they are
completely
thawed out, at refrigerator temperatures
(approximately 4ºC) and, under no
circumstances,
should they be refrozen after
thawing.
General
precautions
- We
recommend you make sure the thermostats
on your
fridge and freezer are working properly
by
comparing them with the temperature
shown on a
normal thermometer.
- Frozen
or refrigerated foods should be kept in
protective wrappers away from other
foods,
particularly those which are ready to
eat,
cooked and raw products.
- Wash
your hands as a hygiene measure whenever
necessary and when you start working in
the
kitchen.
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*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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For any sharing and query kindly contact us @
info@iaapi.org /
tina@iaapi.org
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*Note: Use it as reference information. One can add items in checklist as per one's own facility structure.
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