Cold as cold in the summer heat

The Food Safety Authority now wants to remind you of a few basic aspects of food safety, which you can follow to avoid nasty food poisoning.

• Cold as cold - make sure the cold chain is unbroken.
• Remember food hygiene even on vacation. Take care of the cleanliness of your hands.
• Handle raw and cooked foods separately and with different tools.
• Cook meat products properly.
• Serve the food immediately or refrigerate quickly.
• Do not store food at room temperature.
• Reheat the food to be reheated carefully. 

Food preparation and serving utensils

Old dishes may have accumulated in the home and cottage, the safety of which is not guaranteed to be used. It is safest to leave old Kolho-looking ceramic pots and worn, cracked and dented dishes unused. Also with regard to newer items, it is worth evaluating whether they are suitable for food use at all. Especially ceramic jugs and mugs brought as souvenirs may dissolve lead. They should only be considered decorative items.

Summer chefs are introduced to the most diverse "enthusiast chef" preparation methods, which use unusual tools in the preparation of food, for example beer cans. The unconventional use of metal cans and other food packaging has its own dangers. They may transfer foreign substances into the food, which can be harmful to health. To avoid the intake of foreign substances, you should avoid strange food preparation methods and not try them.

You can also find more about summertime food safety issues From the website of the Food Agency

For more information, environmental engineer Tiina Päätalo, tiina. patataloimatra.fi (tiina[dot]paatalo[at]imatra[dot]fi), tel. 020 617 4329