Clipping of news on Brazilian Culture, Law and Citizenship
17/08/2011
This article was translated by an automatic translation system, and was therefore not reviewed by people.
According to Cynthia Rubião specialist, veterinarian and director of BioSafe, advice on food safety, the buffet restaurants do not always expose the food properly. "Two to three hours is the maximum time for replacement of food in the buffet, so the ideal is self-service restaurants go up to 14h" he advises.
Moreover, it is very important to consider some characteristics of the display device where people serve. "The protective saliva, for example, that glass diagonally above the food, should be towards the face of the consumer, it prevents contact of the saliva of people with food. Ideally, the containers comprise only two rows on shelves, one on each side, so that the client does not need to bend down and move the body up to serve the food, "says Cynthia.
The temperature is also an essential item to ensure safe consumption of products. According to Cynthia, salads must be kept refrigerated at 6 ° C and hot food at temperatures above 65 º C. "Do not eat hot foods if they are cold, because the low temperature in this case favors the growth of micro-organisms. For those who will eat meat, have always preferred the ones that are on the grill, because even that has not been handled properly at high temperatures are most likely to be eliminated possible contamination, "he suggests.
Besides food is important to pay attention to the tools used. "Eating utensils should not be placed on the tables, the best practice is to catch them just after we finish we serve, and preferably they are individually wrapped. And returning to the buffet to serve again, do not reuse the dish because you can lead to contamination of the food buffet, "she recommends.
Due to the process between production and consumption is increasingly distant from the consumer, many foods are contaminated during production. Thus, the proper handling will reduce or eliminate possible contamination and the care of the customer himself can also free you of products in terms of inadequate consumption. "People have to be aware to beware and make choices that will ensure safe food, as good practice should involve the entire process, from receipt of food until you reach the fork," argues Cynthia.
Source: JB
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This article was translated by an automatic translation system, and was therefore not reviewed by people.