Food operators providing delivery services must use undamaged packaging to prevent cross-contamination of food products, including substances that could cause allergies or intolerances. Foods must be transported in safe thermal conditions to prevent the development of pathogenic bacteria. The National Agency for Food Safety (ANSA) communicates the general rules for the remote sale of food products, IPN reports.
It is recommended that ready-to-eat products be delivered as quickly as possible under conditions suitable for the type of product. Cold culinary products should be transported at temperatures not exceeding +4°C, while hot ones must be transported at a minimum of +60°C.
Courier companies must transport ready-to-eat food products in boxes or other specially adapted containers (thermo-insulated) to maintain the temperature regime for at least 20-30 minutes.
Information regarding the validity of the food product, such as the expiration date, minimum durability date, or the manufacturing date and shelf life, must be provided at the time of delivery.
ANSA recommends that consumers engage in online transactions only when they are sure the merchant is authorized/registered in the field of food safety and will provide a document confirming the purchase (receipt or invoice) for the food product being sold.
Consumers must ensure that the ordered product is received on time so that it can be stored in a safe place if not consumed immediately. Consumers are also encouraged to inspect the packaging of the order to ensure it is not damaged and to check the temperature of the received food.
If there are visible signs of spoilage, such as mold or an unpleasant smell, the product should not be consumed, and the restaurant or delivery service should be contacted immediately, advises ANSA.
Consumers must store food in the refrigerator if not consumed immediately upon delivery. It is not recommended to keep food in the packaging it was delivered in, as some packaging, such as polystyrene boxes, may not be airtight and could affect the quality of the food by causing it to dry out.
Reheating culinary products should be done at optimal temperatures of at least +75°C, using special containers that allow for even and quick heating. Soups and sauces, on the other hand, should be heated to boiling point. Slow or multiple reheating is not recommended, as it encourages the growth of pathogenic bacteria, according to ANSA.
In case of issues with purchasing, consumers are encouraged to contact ANSA at the number: 022-511-511.
