Hygiene – enjoy safely

Germs spread through hands, cutting boards, kitchen utensils and kitchen towels.

This can be countered by:

• Thoroughly washing your hands before and after preparing food – especially after coming in contact with raw meat, poultry, fish or raw seafood. 
• Thoroughly cleaning all work surfaces and kitchen utensils after each processing step with hot water and soap. 

Germs survive if the heat is insufficient – especially in poultry and chopped meat.

This can be countered by:

• Before consumption, heating meat, poultry, fish and seafood to at least 70°C.
• When reheating precooked food, being sure to heat it to at 70°C.

Germs in raw food can spread to other foods.

This can be countered by:

• Always separating previously cooked food from raw food.
• Avoiding the direct contact of raw meat, poultry, fish and raw seafood with other food.
• Using separate cutting boards and kitchen utensils for food that is cooked and that will be eaten raw.

Germs can spread in food at room temperature. 

This can be countered by:

• Always storing meat, poultry, fish and seafood in the refrigerator at temperatures below 5°C.
• Storing previously cooked and perishable food in the refrigerator at temperatures below 5°C.
• Never refreezing food that has already been thawed out.
• Putting cooled or frozen food immediately into the refrigerator or freezer after shopping. 
• Observing the storage advice and use by date on the food packaging.