The Ministry of Health, on the occasion of the extensive damage caused in the area of ​​Thessaly, due to the intense flooding phenomena, reminds, within the framework of its responsibilities, the general rules of hygiene that must be observed when preparing and providing meals by businesses of health interest, including institutions distribution of rations and Social Grocers in cases of extensive flooding to ensure public health and avoid the transmission of diseases and/or the occurrence of accidents.

GENERAL HYGIENE INSTRUCTIONS

  • Good ventilation is recommended to dehumidify the premises in health shops that have been invaded by flood waters. In cases where it is possible, the use of heaters or dehumidifiers is recommended. If the store is flooded and closed for days it is likely to be infected with mold fungi. Mold is made up of biotoxins that the body cannot process. When these toxins enter the body, they can damage it, causing many symptoms. Mold in buildings is mostly removed with hot water and chlorine detergent, while more difficult situations may require cleaning by a specialist crew.
  • When cleaning the areas that have been flooded, it is recommended to use personal protective measures (waterproof gloves, mask, wellies, protective clothing and glasses). A person who gets wet from water that is potentially contaminated during cleaning must be washed with bottled water, while it is recommended to remove animals and children from contaminated water.
  • Mains water should not be used until it has been checked for its quality, and until then it is recommended to drink and use only bottled water, both for personal hygiene and for other tasks. Diligent hand washing both during preparation and before eating food is of key importance.
  • It is advisable to have household appliances (electrical or gas) checked by a specialist before their reuse.
  • Particular care is required during power outages in the use of alternative fuel sources for heating, cooling and cooking, as they can cause a concentration of carbon monoxide and lead to poisoning of people and animals indoors.
  • All products inside the fridge-freezers must be discarded as unsuitable due to the power outage.
  • Special care is recommended for packaged foods with screw caps, paper packages and canned foods that may have swelled or oxidized. In any case, for the above products, it is recommended to wash the outside of the packaging before use.
  • Clothing that has come into contact with potentially contaminated water with hot water should be washed with detergent at a temperature of 60°C.

KYE AND CONSCIOUSNESS

The basic hygiene rules which must be observed by those who deal with it preparation and distribution of food in KYE as well as with the provision of rationsin order to ensure the hygiene and safety of meals as best as possible are:

  • Thorough hand washing:
    • before starting to prepare the meals
    • after using the toilet
    • after handling chemicals (e.g. cleaning products)
    • after waste handling
    • after using raw food (e.g. chicken, meat, eggs, etc.)
    • after blowing nose, sneezing, coughing
  • Keeping nails trimmed and clean.
  • Keeping hair tied and wearing a head covering (eg cap, scarf).
  • Use of disposable gloves where necessary (depending on the type of food, in case of injuries or wounds, etc.)
  • Use of clean liner (apron).
  • Abstaining from all group activities in case of illness with symptoms: fever, cough, gastrointestinal disorders, etc.).
  • Avoiding consumption of food and drinks while cooking.

The basic hygiene rules which must apply in the preparation areaare the folowing:

  • Keeping the kitchen area always clean.
  • Using different utensils and tools (eg knives, cutting surfaces) for raw food and different ones for cooked food. It is also recommended to use different utensils for meats, chickens and different ones for vegetables.
  • Good cleaning (washing with hot water and detergent) and use of an appropriate disinfectant, before and after the end of cooking, on workbenches, tables, utensils, tools and machines that have been used.
  • Collection of waste in bags, which are tightly closed and disposed of in waste bins at regular intervals.
  • Keeping waste bins always clean. Closed buckets (with a lid) and foot-operated with pedals are preferable.
  • The entry and keeping of pets or other animals is prohibited in the kitchen area.
  • Installation of protective screens on doors and windows (where necessary) to prevent the entry of health-important insects, rodents and other species, for reasons of hygiene and protection of public health.

They are still remembered hygiene and safety rules for refrigerators as follows:

  • Placing the food in the refrigerator in an orderly manner and avoiding “overloading” the refrigerator.
  • Placing ready cooked food on the upper shelves and raw food on the lower shelves, to avoid possible contamination of the food.
  • Recommended temperatures inside refrigerators
    • a. For storage 2° to 5°C
    • b. For freezing -18°C
  • Checking the temperature of refrigerators with special thermometers.
  • Avoid refreezing thawed products as there is a risk of spoilage.
  • Ensure that the refrigerators are always kept clean

The basic rules of Hygiene and Food Safety which are still valid are:

  • Use of good quality raw materials (products).
  • Pay attention to the expiration dates of the products. Expired ones are discarded and not used anywhere.
  • Keeping hot cooked food, until it is consumed, in incubators or other heated devices, with a temperature of 60°C and above and not for a period of more than 4 hours.
  • Perishable foods (milk, eggs, meat, chicken, etc.) must be kept in refrigerators (at or below 5°C).
  • Storing and maintaining food in a clean area, separately packaged and away from chemical products, such as e.g. cleaners, insecticides, etc.
  • Care for good washing of food that is consumed raw and not subjected to a cooking process (e.g. fruits, vegetables, etc.).
  • Use only potable water for cleaning and cooking food.
  • Offer of ready-to-eat meals in individual portions and in single-use packages, the material of which is suitable for contact with food, in accordance with the specifications of the current legislation. If food containers are used, they should be clean and closed.

COMMUNITY GROCERY STORES

Regarding the hygiene rules that must be observed by the Social Groceries regarding the provision of food and beverages, it is noted that the conditions as stated for Retail Businesses apply
According to no. Y1c/G.P./house 47829/21-07-2017 (re.b) Ministerial Decision.

In the event that the above services also provide used items of clothing, clothing and footwear, these must be in good condition and clean.

Read the full circular below: