Main food safety risks
The lack of hygiene in the handling of kitchen utensils and surfaces is one of the main risk factors for food safety.
Cross-contamination between raw and cooked foods is another important risk factor.
The consumption of raw food or food exposed for a long time at room temperature increases the risk of proliferation of microorganisms.
Tips to avoid food poisoning and infections
Clean kitchen utensils and equipment frequently
It is essential to clean kitchen surfaces and utensils before use and after handling raw food.
Use safe water and raw materials
It is important to select safe raw materials and take preventive measures such as cleaning and peeling them.
Keep food at a safe temperature
Food that is not to be consumed immediately should be stored in the refrigerator or freezer as soon as possible.
Separate raw food from cooked food
It is important to use different utensils to handle raw and cooked foods to avoid cross-contamination.
How to cook food
It is essential to cook food to a temperature above 63°C and to cook it completely before consumption.
Careful with the eggs
It is advisable to use eggs with a clean and intact shell and avoid washing them before use.