Basic food safety rules for summer

As is known, in the summer, due to the high temperatures, there is an increased risk of food spoilage. For this reason we must be especially careful!

But let's look at some basic food safety rules for the summer months:

Before we go shopping, we make sure to have special isothermal bags with ice packs for the most "vulnerable" foods.

We always buy the most "vulnerable" foods last , such as meat, poultry, dairy, etc., and refrigerate them within 2 hours of purchase, and within 1 hour at high outside temperatures.

Chicken , which is one of the most vulnerable foods for possible spoilage, is placed in the coldest part of our refrigerator , always below 5 degrees Celsius, away from fruits and vegetables and well wrapped, so that its fluids do not drip.

We always make sure to put the food we bought in bags before putting it in the fridge , in order to avoid any leaks.

We wash our hands thoroughly before handling raw food , as well as the counters, cutting surfaces and utensils in which the food will be placed.

We use a different cutting surface for meat and for vegetables

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