Microbiological food safety in home kitchens

F Unwashed vegetables are also stored in covered containers/bags or drawers. F Wash with soap and change frequently the plastic containers, in which cheese and cold cuts are stored. F Prefer to defrost raw meat/fish in the fridge. If it is necessary to defrost outside the fridge, keep the duration at minimum and ensure that the food remains cold and covered at all times. Cooking F Avoid washing raw meat so as to prevent the transfer of microbes to other surfaces. F Cook food thoroughly, making sure that the inner parts are cooked well and, in the case of raw meat, that there is no blood or red colour visible. F Do not leave any cooked food (especially rice and bulgur wheat) at room temperature, after it has cooled down, for more than 2 hours. F When reheating cooked food, ensure that it is heated well and uniformly. F In cases of packaged food products that require cooking or heating (frozen foods, infant formulae), follow the instructions of the manufacturer.