EODY gives instructions for the prevention of foodborne/waterborne diseases in the event of flood victims living together in accommodation facilities


We keep cooked food separately

We keep raw food (e.g. meat, chicken, seafood) in separate containers from cooked food.

We use different tools (eg knives, chopping boards) for raw and different tools for cooked food.

We transport and store food safely

Food, during transport, should not be exposed directly to the sun.

We take care to maintain the correct temperatures inside the vehicles.

We protect food and the kitchen area from insects, pets and other animals

We take care of the good cooking of the food

We cook food well, especially when it comes to meat, poultry, eggs and seafood. Especially for meat and poultry, we cook them so that their broth is clear and not pink.

Carefully reheat cooked foods before serving.

We keep food at safe temperatures

We make sure that there is as little time as possible between cooking and eating the food.

Do not leave cooked food at room temperature for more than 2 hours.

Place any cooked or heat-sensitive food or food (below 5O C) in the refrigerator in good time. The recommended freezer temperature is 0 C.

We keep cooked food warm until it is consumed.

Leftover food is recommended to be consumed within 24 hours while fresh fruit and vegetables within 3 days.

We do not thaw frozen food at room temperature. Defrosted food is recommended to be cooked within one hour.

We always consume safe water

In the event that we are informed that we should not consume the water in the accommodation area:

We use bottled water

Alternatively, boil the water before consuming it (1-2 minutes)

We do not leave bottled water bottles exposed to the sun

Store bottled water in the refrigerator or in dark and cool places

We consume 2-3 liters of water / day especially when the temperatures are high

In any case, we must observe the rules of hygiene, emphasizes EODY: We wash our hands before handling food and after using the toilet, while we thoroughly wash and disinfect all surfaces and equipment we use in food preparation.