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If the stages of production are controlled by the state services, the consumer is the only guarantor of a few simple rules in terms of hygiene. It is the last link in the food chain and must be vigilant to continue the efforts led upstream by professionals in the meat sector.

The cold chain

The cold chain is keeping food at a low temperature, allowing them to maintain their nutritional, organoleptic and sanitary qualities, from the place of production to the plate.

In the event of a break in the cold chain, the rise in temperature can lead to the proliferation of microorganisms and then make the product unfit for consumption.

Some simple tips for preserving the qualities of meat

  • Refrigerated products, such as meat, should be purchased last. After purchasing, it is advisable to return home quickly to store the meat in its refrigerator (or freezer).
  • The butcher craftsman wraps the meat in a paper specially designed for its preservation. It is recommended to provide an insulated bag for transport from the point of sale to your home.
  • Meat should be placed in the coldest part of the refrigerator, between 0 ° C and 4 ° C.
  • Purchased from the artisan butcher, the meat can be stored for 3 to 4 days in the refrigerator, in its original paper. On the contrary, minced meat prepared on demand by the butcher must be eaten on the day of purchase.
  • For packaged trays, you must always respect the expiration date (DLC) expressed by the words “consume until …”.

Kitchen hygiene

The kitchen is the room most often visited by the whole family. It requires special attention in terms of hygiene, whether in terms of worktops, utensils, and food. For example, the heat and humidity that usually prevail in the kitchen promotes the development of microorganisms on a poorly cleaned work surface.

Among their many tips, health professionals recommend that pregnant women who are not immunized against toxoplasmosis, in particular, eat well-cooked or previously frozen meat.

Minced meat intended for sensitive people (elderly people and young children) must imperatively be cooked to the core to ensure the destruction of microorganisms.

The golden rules of hygiene

  • Always wash your hands thoroughly before preparing the meal.
  • Worktop, sink, drainer and table must be cleaned before and after use.
  • Do not prepare contaminated food (unpeeled and unwashed vegetables such as potatoes, carrots, onions, etc.) and sensitive products such as meats at the same time.
  • Before re-use, thoroughly clean the cooking utensils used to prepare raw food.
  • Avoid contact between raw products and more fragile cooked food. Foods that are still too hot should not be placed directly in the refrigerator.
  • Leftovers should be covered with cling film and then consumed quickly.

 

Credit : la-viande.fr https://www.la-viande.fr/securite-sanitaire/controles-sanitaires/consommateurs-qualite-sanitaire