Call Ministry of Health To take a number of precautionary measures, to avoid the risk of food poisoning. A memorandum of the importance of strict adherence to preventive and hygiene procedures in all stages of dealing with food. Starting from buying it until its consumption.
A statement of the Ministry of Health today, Tuesday, is considered Summer seasonEspecially during periods of heat waves. One of the periods in which it increases significantly the risk of food poisoning. This is due to the high temperatures that help accelerate the frequency of bacteria and germs in the food. Especially those that are damaged. Among the main reasons that lead to these poisoning is the lack of respect for the rules of general hygiene and the misuse of foodstuffs at the production level. Storage, preparation or consumption.
Large gatherings are formed during the summer season, especially in summer holiday centers, camps and temporary restaurants. Party halls, an environment for transmission of diseases if the conditions and standards of food safety are not observed. Food pollution can result from several factors, including the lack of respect for the cooling chain. Using expired materials, or preparing food in an environment that lacks hygiene standards.
In this regard, the Ministry of Health reminds the importance of strict adherence to preventive and cleaning procedures in all stages of dealing with food. Starting from buying it until its consumption. Every negligence in this field may lead to serious food poisoning cases, whether at the individual or collective level.
To prevent these risks, the Ministry of Health calls for a number of precautionary measures, namely:
- 1. With regard to purchases:
Avoid the acquisition of the products offered in the open air and under direct sunlight, especially sensitive materials such as bread. Mineral water, eggs, Soft drinksDairy products.
– accurately verifying the expiration dates of the products, especially milk derivatives and canned.
Refrain from buying swollen or distorted cans, as they may be an indication of the deterioration of their content.
- 2. With regard to memorization and storage:
Ensure that sensitive products (such as meat, fish, eggs, milk derivatives, and refreshments). It is kept in appropriate cooling conditions before it is acquired.
Keep all the damaged foods in the refrigerator immediately after purchasing.
– Total refrain from re -freezing foods after dissolving them.
– Ensure the quality of moisturizers and not expose them to heat before consuming them.
Consuming cold dishes immediately after preparing them, and not leaving them at room temperature for more than an hour. It is also advised to prepare it and consume it on the same day.
- 3. Regarding general and personal hygiene:
Take care to wash hands regularly, especially before preparing food and before eating it.
Wash vegetables and fruits well with clean water before consumption.
Avoid eating foods from restaurants or stalls that do not respect the conditions of general hygiene.
Refrain from consuming pre -prepared and unknown sauces, especially those preserved in unhealthy conditions.
In conclusion, the Ministry of Health calls on all citizens to be vigilant and responsibility. And strict adherence to all recommended preventive measures, in order to avoid any cases of food poisoning, whether individual or collective.
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