Food safety in summer

Summer is a wonderful period for spending time outside the city, making barbecues or picnics at the holiday house. Summer is also a convenient season for bacteria because they multiply more easily when it is hot. On hot days it is important to follow food safety rules. The risk of food poisoning during this period is very high. Unfortunately we never know whether food is contaminated with bacteria or not, because it is almost impossible to determine either visually or by taste.

It is therefore important to follow simple rules when storing, preparing and serving food.

Use an ice cooler or ice plates when transporting food. It is also very important to keep the meat cool when transporting it. Just before traveling, remove products from the fridge and place them into a cooler.

Frozen meat or vegetables should be thawed in the fridge 1-2 days before cooking and not at room temperature. Bacteria multiply rapidly in products thawed in the heat, especially on hot summer days. Before cooking, make sure that the meat is completely thawed, as the frozen inner part remain raw when frying. It is desirable to have a thermometer, it will be thus easier to check whether the meat is ready for cooking.

If you have to leave the prepared food on the table for a longer time, it is better to keep it hot condition, at 60 degrees.

Store raw fish, beef, chicken, pork and vegetables in different containers and use different cutting boards and knives.                        

Separate raw and prepared products, use different boards. Wash hands after contact with raw meat.                        

Marinate the meat in the fridge. After using with raw meat, marinades and sauces become inedible on hot summer days.                        

Do not leave left-over food at room temperature for more than 1 hour.

Follow our tips for a safe holidays.