WHEN
BUYING MEAT
Trust permanent and well-known stores in the market
when buying meat (butcher's shops) which guarantee product
and service quality. Avoid buying food products from
suspicious points of sale or from so-called travelling
producers since they constitute a distribution source
of uncontrolled food products.
Look out for the seals of veterinary check and origin
for lamb and pork products as well as for the origin
and slaughter "id" for calfs. Also, look out
for the special sign indicating the date of slaughter
and the "best by" date for fowl products.
Domestic lamb products have a distinctive green seal
while imports have a brown one. For packaged lamb's
pluck (frozen bowels), you should look out for the approval
seal which indicates its origin from an approved food
processing plant. The same applies to packaged lamb
heads.
PRESERVING MEAT
Put all meat products at the deep freeze or at the
refrigerator's cool storage as soon as possible after
buying them. Calf and pork meat can be preserved for
up to two days in the fridge when wrapped into an absorbent
towel. Chicken meat can be preserved for one day in
the fridge when wrapped into an absorbent towel. Minced
meat must be consumed on the day of purchase. Avoid
placing meats close to other products.
BEFORE COOKING
The hygiene conditions in your kitchen must be observed
in detail. The kitchen area requires particular attention
and cleanliness. Make sure before you start preparing
food that your hands, all kitchen surfaces and the utensils
you'll be using are clean. Make sure that your cooking
apron is clean and in case you're not wearing gloves
remove any jewels from your fingers. All foods must
be carefully washed with plenty of water before cooking.
DURING COOKING
Do not cut chicken and other types of meat on the same
surface. Wash your hands each time you come in touch
with different foods and avoid using the same cooking
utensils (e.g. knife) for different foods. You should
never interrupt the boiling process during cooking.
Lemon and vinegar are deterrents for the development
of germs. Smoking during cooking is prohibited.
