IN OUR KITCHEN, PREVENTION IS FUNDAMENTAL

Always, chose your equipment and utensils

    Stainless steel

    Hard plastic

    Avoid wood

Advantages

    Easy to clean, dry and maintain

    No fissure

Maintain cleanliness

    Chinaware, pots

    Kitchen utensils

    Sponge, clothes, kitchen hand towel

    Refrigerator, freezer

Attention

    Flies and other insects = DANGER

    Always cover food container

    No domestic animals in the kitchen

TO PREVENT CONTAMINATION AND PROBLEMS
IN RAW OR COOKED FOOD

Purchasing            

    Always select best quality  

Transport

    Fast, isolated bag or special container for refrigerated or frozen food

Storage

    Fresh storage         maximum 20 º Centigrade

    Cold storage        maximum 4 to 5º Centigrade

    Freezer            for frozen good and ice cream

Preparation

    Clean thoroughly and rapidly

Service

    Fast at fresh temperature

Food leftovers

    For tomorrow’s consumption, always keep in refrigerator in covered container

PREVENTION OF CONTAMINATION AND
PROBLEMS IN COOKED AND HOT FOOD

Heat destroys micro-organisms

    Heat

    Pasteurisation (milk)

    Sterilisation (canned food)

Cooking temperature must reach at least 70º Centigrade, including heart of food item

After heating and cooking AVOID all possible contacts with raw aliments

Conservation
 
For later consumption (i.e. stews)

    Fast cooling and chilling (i.e. on ice)

    Refrigerate immediately, in covered container

Re-heating

    Fast but enough heat to be provided (70º Centigrade)

    Microwave oven heats without sterilising: check manual of operation

Defrosting frozen goods  

    Always through refrigeration or microwave