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Rule 4 of safe food.

Today, the Lviv Regional Center for Disease Control and Prevention of the Ministry of Health of Ukraine talks about rule 4 of safe food.

Rule 4 - Store products at a safe temperature

Microorganisms can multiply very quickly if food is kept at room temperature. If you keep products in a chilled, frozen or very hot (above 60 degrees) state, the growth of microorganisms slows down or stops.

Maintain a constant temperature in the refrigerator, not exceeding +5 degrees. The temperature of the freezer should be 0 degrees or below.

· Perishable foods should be placed in the refrigerator or freezer as soon as you bring them back from the store.

· Do not leave meat, poultry, eggs, prepared meals, cut-up fresh fruits and vegetables at room temperature for more than two hours (one hour if the ambient temperature is above 32 degrees).

· Keep ready meals hot (over 60 degrees) until serving.

· Do not defrost food at room temperature: Food must be kept at a safe temperature during defrosting to avoid the growth of harmful microorganisms. There are three methods of defrosting:

1. in the refrigerator;

2. in cold water;

3. in a microwave oven.

Foods thawed in cold water or in the microwave should be cooked immediately.

Leftovers of ready meals can be stored in the refrigerator for no more than four days. Raw meat or poultry can be stored for one or two days.

· Do not overload the refrigerator, the air in it must circulate freely to ensure the required temperature.

In summer, keep hot dishes on the stove for no longer than 2 hours.

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