The National Food Safety Agency came up with a series of recommendations for maintaining food safety during heat waves. The high temperatures significantly increase the risk of food poisoning, especially in the case of improperly stored perishable products. In this connection, the institution stresses the importance of taking strict food preservation measures, IPN reports.
Meat and meat products, dairy products, pastries must be stored at a temperature lower than 8°C, preferably less than 5°C. Culinary products, already cold, are sold at a temperature lower than 4°C. Meat, fish and vegetables must be processed in different sectors, and the interaction between the raw material and the finished product must be avoided. It is allowed to withdraw food products, for limited periods, from temperature-controlled spaces for the preparation, transport, storage, display and serving of the meal, without this creating health risks. On the other hand, it is not allowed to sell culinary products and pastries at room temperature, directly in the commercial section or on the surface of refrigerated display cases.
During the hot period, refrigerators and freezers should be transferred to a cooler area of the commercial unit, where there is good ventilation. Temperature control is essential. Therefore, only good quality and properly maintained appliances should be used.
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The Agency recommends consumers to avoid transporting food products for a long period of time after purchase. Microorganisms can multiply very quickly if food is stored at room temperature. A refrigerator set below 5°C will protect most food during the consumption term. Food cooked at room temperature should not be left for more than 2 hours. Frozen food should be thawed in the refrigerator, not at room temperature.
In case of irregularities, consumers are entitled to submit complaints to the Agency’s local subdivisions or to the e-mail address: info@ansa.gov.md.
