The Regional Health Department, through the Directorate-General of Public Health, has released a set of recommendations aimed at preventing food poisoning during the Christmas season. The guidance focuses on safe methods for thawing food, proper storage practices, and basic hygiene measures when cooking.
Authorities remind the public that there are three safe ways to thaw food:
- in the refrigerator,
- in cold water,
- or using the microwave.
Thawing should ideally be done in the fridge, never at room temperature. If cold water is used, it must be replaced every thirty minutes. Microwaves may be used for cooked foods, but are not recommended for raw products.
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It is essential to avoid hot water and prevent cross-contamination, particularly with foods that will be eaten raw. Food should be placed on a rack or in a container that prevents contact with the thawing liquid. Once thawed, items must be cooked immediately.
Regarding hygiene and handling, the department stresses the importance of washing hands before and during cooking, cleaning surfaces and utensils thoroughly, and keeping food properly protected in closed containers. Raw and cooked foods must be stored separately: cooked items on the upper shelves of the fridge and raw foods below.
With respect to storage, cooked dishes should be refrigerated as soon as possible and never left out for more than two hours. Preparing meals well in advance should be avoided.
Finally, authorities recommend choosing fresh, well-labelled products, respecting expiration dates, washing fruits and vegetables, and purchasing only from establishments with proper sanitary guarantees.