Basic food safety rules for summer

As we know, in summer, high temperatures mean there is an increased risk of food spoilage. For this reason, we need to be especially careful!

Let’s take a look at some basic food safety rules for the summer months:

Before we go shopping, we make sure to bring special insulated bags with ice packs for the most “perishable” foods.

Always buy the most “perishable” foods, such as meat, poultry, dairy products, etc., last, and put them in the refrigerator within 2 hours of purchase, or within 1 hour when outdoor temperatures are high.

Chicken, one of the foods most prone to spoilage, should be placed in the coldest part of the refrigerator, always below 5 degrees Celsius, away from fruit and vegetables, and wrapped securely so its juices do not drip.

Always make sure to put the food we buy in bags before placing it in the refrigerator to avoid any leaks.

Wash our hands thoroughly before handling raw foods, and do the same with countertops, cutting boards, and the utensils in which the food will be placed.

Use a different cutting board for meat and vegetables

Always wash vegetables before using them, not before storing them! Place leafy vegetables in a bowl of water and vinegar.