Based on this information, write a new short title in English: The Chamber of Food Engineers reminded the measures to be taken against poisoning – BRTK

Chairman of the Chamber of Food Engineers. Beste Oymen recalled the issues to be considered against food poisoning with the coat of arms of the air temperature.

Beste Oyman drew attention to the following points in his statement:

”The main reason for food poisoning is the lack of hygiene. Keeping our hands, equipment and surfaces used in food preparation is vital. After using the toilet, smoking and changing the diapers of the children, wash your hands with soap and flowing water for at least 20 seconds and clean the equipment and cleaning materials.

Do not use the equipment used to prepare raw foods (spoon/fork/knife/plate/cutting board, etc.) in the preparation or consumption of foods that are cooked and/or ready for consumption.

While shopping and storing food, keep raw meat, chicken and fish products away from other foods to prevent cross -contamination.

Risk foods such as meat, chicken, fish and eggs must be cooked at sufficient temperature and time.

The internal temperature reaches 75 ° C, it is necessary for the destruction of harmful bacteria. Products that look like cooked outside but remain raw ”are risky.

If the food cooked at home in summer is not consumed immediately, it should not be left at room temperature,

It should be cooled as soon as possible and placed in the refrigerator. If a meal in large portions is divided into small portions, allow it to cool. If you have prepared a few portions of meals, just heat up as much as you will eat.

During the re-heating of increased meals, especially juicy dishes must be boiled for at least 1-2 minutes. In all other meals, the central temperature should be reached at least 75 ° C and this temperature should be consumed after verification. The microwave should be mixed in the oven to ensure that it is equally warmed of food while re -heating. Foods remaining “warm” can cause bacteria to remain alive and multiply.

Frozen chicken meat, fish, minced and piece meat should not be solved at room temperature, the dissolution process should be done in the refrigerator within 24 hours in such a way that it does not come into contact with other nutrients.

If you are using microwaves to dissolve, cook the power degree accordingly, without waiting after solving.

Be sure to read the label information carefully when purchasing foodstuffs. Pay attention to the production and expiration dates and the storage conditions. Do not buy and consume products that are disrupted, swollen or damaged. Purchase foods such as meat, fish, chicken, and dairy products that need to be kept in the cold at the end of shopping. Keep your return time as short as possible and place the food in the refrigerator immediately. In the summer months, consumption increases, especially in the preferred ice creams; Choose the unresolved and non -frozen, original packaging and shape -shaped products.

If you are doubtful of the preparation, storage or presentation of food, do not consume for your health. Foods waiting at room temperature may have dangerous bacteria and toxins that are not destroyed by cooking, and may be a source of food poisoning.

We call on authorized institutions to frequent inspections against food sales under exposed and hygienic conditions and to make cold chain tracking effectively. ”