- Before handling food, we should wash our hands and use clean utensils, not allowing food to come into contact with any surface not previously sanitized.
- Change the utensils for every type of aliment or for the previously cooked and not cooked, this way we avoid the cross contamination.
- The cold consumed dinners, must be putted in a clean recipient, hermetically close and fridge conserved. Take it of the fridge right before we go out home. Fridge it again when arrive to school; if there’s no possibility to do that, we have to make sure our selves that the ice keeper.
- Exclude the use of egg in the meals, specially the not cooked kind (without termic tratement), like in mayonnaise sauces. It’s better to prepare, for example, a salad and dress at the moment of eat it including the commercial mayonnaise.
- In the case of hot meals: it has to be cold about an hour a go (never freeze it while it’s hot.) Close hermetically and freeze.
- Choose always the hygienic and stable products: like mature cheeses instead of fresh cheeses, dairy or industrial desserts instead of homemade ones, better a steak than a tortilla…
- Do not eat meals made with more than 48 hours in advance or if we have any doubt about their status.
- Never reuse or freeze the possibly rests of homemade food consumed outside of our home.
