Reducing the risks of food poisoning and keeping your family and loved ones safe is simple.
3 May 2018| Last updated on 27 March 2019
There are several important factors to consider in order to ensure the overall safety of your food in Dubai. Boecker® brings to you a quick “guide” to follow step-by-step, starting from your grocery shopping and ending with leftovers
- When at the supermarket, frozen and chilled items should be purchased last. Always start with dry food.
- Look for production, expiry dates and use buy dates.
- Clean refrigerators and freezers before stocking the food.
- Domestic fridges and refrigerators are not designed to handle a big overload of food. Make sure that there is enough space for cold air to circulate.
- Chilled items should be maintained between 1 - 4 ºC and frozen items below -18 ºC.
- Avoid cross contamination by segregating food properly inside refrigerators and freezers. High risk food should be properly covered.
- Allow sufficient time to defrost frozen food depending on their size.
- Defrost should not be done on the kitchen counter; either inside the refrigerator or in the microwave.
Washing and Disinfecting
- Wash and disinfect fruits and vegetables; it will help removing bacteria.
- Remove soil, especially in leafy vegetables, where most of the bacteria live.
- Wash vegetables under potable water and rub them.
- Check water quality prior to use; water filters and disinfectants can be used to treat contaminated water inside tanks.
- Avoid keeping cooked food at room temperature more than two hours.
- Prepare food as close as possible to dinner time.
- Wash your hands properly before preparing food and after handling raw food.
- Use separate cutting boards and utensils and clean them thoroughly to avoid cross contamination between raw and cooked food.
- Do not wash raw chicken or turkey meat before cooking, it will splash harmful bacteria around the kitchen.
- Cook thoroughly, above 75 °C, minced meat, poultry, and other food… to avoid survival of food poisoning bacteria.
- Do not use raw eggs in food unless they are going to be cooked.
Serving and Leftovers
- Always serve food hot and keep them above 63 ºC.
- Refrigerate or freeze leftovers quickly after storing them in suitable containers.
- Avoid reheating food for more than one time; reheating temperature should reach 75 ºC.
With a little extra time and a little ‘know-how’ you can keep food poisoning away from your loved ones.