With high temperatures, our activities in the open air increase: barbecues, picnics, grilled food… but they also encourage the growth of bacteria in food. In summer, more than ever, it is vital to observe some simple tips to ensure your food is safe.

Maintain the cold chain

• Just before going out store food that needs to be kept cold in the cold box.
• Use ice packs where possible. If you are going to use ice cubes, make sure that the melted water does not come into direct contact with the food.
• Place the cold box in the shade.
• Keep food in the cold box until immediately before cooking or eating.
• Avoid opening the cold box unnecessarily, cold is lost every time the box is opened.

Before going out

• If you are taking cooked food, it should be kept in the refrigerator until the last moment.
• Make sure the omelette has set well and store in the fridge until just before leaving and then place directly in the cold box.
• Use recipients suitable for storing the food.
• If you are taking raw food, separate it from food that has already been cooked or is ready to eat, and avoid the spillage of liquid which may contaminate the other products.
• Make sure that all fruit and vegetables are thoroughly washed.

Anywhere

• Observe good hygiene. Wash hands with soap and clean water and dry them with disposable tissues where possible. If there are no sources of drinking water, be sure to take a bottle for washing hands before handling food. Always wash hands before touching raw food.
• Avoid cross contamination. When preparing or handling food, it is essential to separate the raw food from the food already cooked or ready to eat, and use different plates, knives, etc.
• Wash fruit and vegetables before eating. Thoroughly wash all fruit and vegetables, including those with inedible skins.
• Do not use food containing raw egg (mayonnaise, sauces,…)

For the barbecue

• Use non-resinous, first-time use wood without traces of varnish or paint where possible.
• Remove the raw meat or fish from the cold box when the barbecue embers are ready.
• Charcoal-burned does not mean well-done!!! If the meat is burnt, substances with a carcinogenic effect may appear. In addition, the food may not be thoroughly cooked in the interior. It should be an even colour all over. If necessary, make small cuts in the food to check that it is cooked.

Avoid cross contamination, do not use the same tongs, trays, knives,… for raw and cooked food.