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Tony Botella, Chef and manager of TBTC
Chef's tricks for a more hygienic cooking
When handling food...
  • It is preferable to wash fresh products under a tap rather than by immersion, to remove possible contamination.
  • It is advisable to reheat cooked products on a low heat.
  • The manufacturer´s container should be cleaned before it is kept in the refrigerator. Alternatively its content should be changed to another clean container.
On the table and in the fridge ...
  • Use different utensils for each course served, especially among raw and cooked dishes.
  • Raw products such as mayonnaise should not be stored.
  • Leftovers should be stored with their names and dates in clean and covered containers.
  • Discard courses with suspicious symptoms, and do not consume dishes exceeding three days.
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