All the stages that a food may go through before reaching consumers – agricultural or livestock production, processing, storage, packaging, labeling, transportation and placement at points of sale – are important for its safety. To guarantee safety, various rules and regulations relating to good practices, risk identification and mitigation, quality control, among other aspects, are complied with throughout this food flow. Yet at the end of the flow, what consumers do with food from the time they buy it until its consumption can undo all the previous work and make the food less safe or even unhealthy. So, we have considerable responsibility when it comes to food safety. It concerns what we do when purchasing, transporting, handling, preparing and preserving food , and is mainly related to variations and incorrect temperatures and possible contamination. Purchase and transportation of food More or less important depending on foods, certain aspects must be considered when choosing foods, such as : Appearance and odor, which should be normal; Packaging integrity; Expiration date indicated on the packaging. After: Organize your shopping : first what doesn't need to be refrigerated, then the refrigerated items and finally the frozen items Properly package for transport , both to prevent contamination and to ensure the temperature requirements of perishables (use thermal bags for frozen and refrigerated foods, for example); Take food home as quickly as possible , properly packaged, avoiding temperature fluctuations and subjecting it to conditions that could alter its characteristics. When you get home, quickly place everything at the appropriate temperature. Start with frozen items, then those that need to be refrigerated and finally those that are stored at room temperature. The time between purchasing and placing in the refrigerator or freezer should be as short as possible (never exceeding 2 hours and only in cool weather). Non-perishable foods should also be quickly stored at room temperature, in a place reserved for food and which should not be near heat sources. Hygiene and cleaning At home, everything that may come into contact with food must be very clean. Remember: Always wash your hands before cooking or handling food. Keep the kitchen very clean, particularly places and utensils that come into contact with food, which should always be washed with hot water and suitable detergent after each use. Never place shopping bags on the kitchen counter or table. While you're packing your groceries, place the bags on a chair, for example, so you don't have to bend down. Whenever possible, use different cutting boards depending on the type of food (meat, fish, vegetables) or at least one for raw foods and another for bread and other foods that are not cooked. Wash the dish scrubber and kitchen cloths regularly (or replace them where appropriate). Refrigerators and freezers should be cleaned , even when there is no visible dirt or ice build-up. Clean regularly and follow the equipment instructions for defrosting when no ice builds up. Keep the trash can tightly closed , away from food contact places, empty it and wash it regularly. Always wash your hands after handling it. Keep food and kitchen safe from pests (e.g. insects, cockroaches, rats). Everything separate, in the right dose and place Whether frozen or refrigerated, different foods (meat, fish, vegetables, among others) must be stored in different containers (bags, or others), tightly closed. Those that have their own packaging suitable for conservation remain in their packaging. Food to be frozen, whether raw or cooked, must be divided into packages containing the probable doses that will then need to be defrosted each time. Identify the packaging : what it contains and the freezing date. Write on a label with a pencil, it doesn't disappear. Raw and cooked foods do not mix, not in the same packaging, nor in the same place : keeping the refrigerator and freezer with areas reserved for raw and cooked foods is ideal. The temperature inside the refrigerator is not the same everywhere, follow the equipment's instructions. Refrigerate, freeze and defrost Refrigerating, freezing and defrosting should be quick processes. If not consumed immediately, cooked foods should be cooled as quickly as possible and then placed in the refrigerator or freezer , as desired. If necessary, packages containing hot food can be placed in cold water, changing it regularly, to help them cool more quickly. Food should not be defrosted at room temperature , especially in hot weather. It can be done in the refrigerator (the day before consumption, for example), in the microwave or by immersing the packages in cold water. Raw or cooked foods that thaw cannot be frozen again. Raw foods can be cooked and then frozen. Overfilling the refrigerator and freezer will delay cooling or freezing . If you are going to freeze a lot of food, do not stack it, leave space between the packages so that it freezes faster. When they are well frozen, then arrange them better to optimize space. Cook well Food must be thoroughly cooked because the temperatures reached allow the elimination of microorganisms that could potentially contaminate it. Safe cooking temperatures depend on the type of food. Ground meats and ground meat preparations, whole poultry and large pieces of meat are the ones that need the most attention in this regard. A kitchen thermometer inserted into the center of the piece can help control it. For the same reasons, cooked foods that are not served immediately should be reheated thoroughly. Other care Wash fruits and vegetables thoroughly , especially those that are eaten raw, but also those that are intended to be processed in some way. Eggs should not be washed before storage . Foods in cans that are swollen, even within the expiration date, should never be consumed. Before opening canned goods, wash the cans or at least the lids. Do not fill to the top containers of food to be frozen , especially soups and other liquids. Freezing increases the volume and the lids pop off. Do not leave food uncovered in the refrigerator. Once opened, canned foods should not be refrigerated in their original packaging. Transfer them to a container with a lid and then you should consume them within the next 2 or 3 days, at most. Do not heat in the microwave food that is stored in the refrigerator in plastic containers. Transfer them first to a glass plate or tray. Use drinking water to wash and cook food , such as water from the supply network. If you do not have drinking water, use bottled or boiled water. Meet the nutrition clinical team from Hospital da Luz network. The content published in the Health Guide is intended for the general public and is provided for informational and educational purposes only. It does not replace individual medical assessment, diagnosis, or personalized clinical advice from a qualified healthcare professional. The content is produced or reviewed by physicians and other healthcare professionals at Hospital da Luz and is based on the knowledge available at the time of publication or the most recent update, as indicated at the beginning of each item.
