The Municipality of Concordia, through the Directorate of Bromatology, in its role of preserving consumer health, informs about the five keys to food safety.
Key 1: Keep clean, why?
Dangerous microorganisms are present in soil, water, animals, and people. Therefore:
Wash your hands after using the bathroom, before preparing food, after touching trash, etc.
Wash and disinfect all surfaces and equipment used in food preparation.
Key 2: Separate raw food from cooked food, why?
Raw food, red meat, poultry, fish, and their juices can contain dangerous microorganisms that can be transferred to cooked food. For this reason:
Separate raw red meat, poultry, and fish from other foods.
Use different colored equipment and utensils to handle food, for example: white for handling cooked food and red for raw food.
Store food in containers to avoid contact between raw and cooked items.
Key 3: Cook thoroughly, why?
Cooking food until it reaches a temperature of 70 °C in all its parts kills dangerous microorganisms and ensures its safety for consumption. Therefore:
Cook red meat, poultry, fish, and eggs thoroughly.
Boil soups and stews to ensure they have reached 70 °C.
Reheat cooked food leftovers thoroughly.
Key 4: Keep food at safe temperatures, why?
Microorganisms can multiply very quickly in food if it is kept at room temperature. At temperatures below 5 °C, microbial growth slows down. For this reason:
Do not leave cooked food at room temperature for more than 2 hours.
Refrigerate perishable and cooked food as soon as possible (preferably below 5 °C).
NEVER thaw food at room temperature (do it inside the refrigerator or using the microwave).
Key 5: Use safe water and raw materials, why?
Raw materials, including water and ice, can be contaminated with microorganisms. Dangerous and toxic chemical substances can form in damaged, moldy, or expired food. For this reason:
Use safe water or treat it to make it so (add 2 drops of bleach per liter and wait 15 minutes or boil for 5 minutes).
Select healthy and fresh food.
Choose processed food (commercial mayonnaise rather than homemade).
Wash fruit, vegetables, and greens.
Do not use expired food.
In case of any doubt, as well as in the event of finding anomalies in food or in businesses, contact the phone number 345-4291516, or go in person to the Directorate of Bromatology, located at 225 Roque Sáenz Peña St., 2nd floor.
Key 1: Keep clean, why?
Dangerous microorganisms are present in soil, water, animals, and people. Therefore:
Wash your hands after using the bathroom, before preparing food, after touching trash, etc.
Wash and disinfect all surfaces and equipment used in food preparation.
Key 2: Separate raw food from cooked food, why?
Raw food, red meat, poultry, fish, and their juices can contain dangerous microorganisms that can be transferred to cooked food. For this reason:
Separate raw red meat, poultry, and fish from other foods.
Use different colored equipment and utensils to handle food, for example: white for handling cooked food and red for raw food.
Store food in containers to avoid contact between raw and cooked items.
Key 3: Cook thoroughly, why?
Cooking food until it reaches a temperature of 70 °C in all its parts kills dangerous microorganisms and ensures its safety for consumption. Therefore:
Cook red meat, poultry, fish, and eggs thoroughly.
Boil soups and stews to ensure they have reached 70 °C.
Reheat cooked food leftovers thoroughly.
Key 4: Keep food at safe temperatures, why?
Microorganisms can multiply very quickly in food if it is kept at room temperature. At temperatures below 5 °C, microbial growth slows down. For this reason:
Do not leave cooked food at room temperature for more than 2 hours.
Refrigerate perishable and cooked food as soon as possible (preferably below 5 °C).
NEVER thaw food at room temperature (do it inside the refrigerator or using the microwave).
Key 5: Use safe water and raw materials, why?
Raw materials, including water and ice, can be contaminated with microorganisms. Dangerous and toxic chemical substances can form in damaged, moldy, or expired food. For this reason:
Use safe water or treat it to make it so (add 2 drops of bleach per liter and wait 15 minutes or boil for 5 minutes).
Select healthy and fresh food.
Choose processed food (commercial mayonnaise rather than homemade).
Wash fruit, vegetables, and greens.
Do not use expired food.
In case of any doubt, as well as in the event of finding anomalies in food or in businesses, contact the phone number 345-4291516, or go in person to the Directorate of Bromatology, located at 225 Roque Sáenz Peña St., 2nd floor.