Microbiological food safety in home kitchens

Personal hygiene Wash your hands and/or change your gloves: t Before preparing food t After handling raw food (meat or fish) t After touching the waste bin t After using the toilet t After touching pets Washing fruit and vegetables F Wash thoroughly the peel of fruits like watermelon and melon prior to cutting or peeling. F Fresh vegetables are left to soak for a few minutes in a container with running drinking water and then rinsed well. Chilling F Temperature must be maintained between 0-5 °C. F Do not keep food beyond its expiry date. F Avoid the frequent opening/closing during summer time. F If possible, keep perishable food (e.g. cheese, cold cuts, smoked fish) at the main part of the fridge instead of the door. F Avoid overfilling the fridge in order to ensure a uniform cooling. F If possible store any raw meat/fish in covered containers at the bottom shelf for 24 hours maximum.