Tips

Tips

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.