EFET: Festive table – What consumers should pay attention to when shopping for food

Melomakarona, kourabiedes, diples, turkey with stuffing, grilled creta, king pies and other dishes – “trade mark” of the festive days.

How many of us know exactly what to look out for when sourcing them so that they are safe to consume?

EFET has shared a guide with essential tips for Christmas food shopping.

Food market

– We examine the consumption/use by date indication in order to plan the duration of food preservation knowing that:

The “best before” indication is about quality: the food can be safely consumed after the date of this indication, but may not retain its original quality.

The ‘use by’ indication is about safety: the food should not be consumed after this date, as it may not be safe.

– We place food that we buy raw and need heat treatment-cooking (e.g. meat, meat preparations) in separate bags from ready-to-eat food (e.g. salads). This way, we avoid possible cross-microbial contamination.

– We buy refrigerated products and frozen foods last so that they can be placed in our refrigerator at home as soon as possible.

– When storing in the refrigerator, we place raw foods (e.g. meat) on the lower shelves and in suitable food containers, while we place ready-to-eat foods (e.g. salads) on the upper shelves. This excludes the possibility of liquid dripping (due to defrosting) from raw to ready-to-eat food.

Meat market

– The disposal of fresh meat must be done under refrigeration between +2°C and +5°C,

– The frozen food must be disposed of at a temperature of -18°C and below (e.g. -20°C).

– Meat must not be available outside of refrigeration.

– At the points of sale of meat there must be signs on the origin of the meat, information that must also be written on the sticker issued by the cash register.

– Animal carcasses must bear stamps placed by the competent veterinary services as proof of a sanitary inspection.

Poultry and poultry products
– Turkeys are available for sale either fresh (packaged or not) or frozen.

– Fresh turkeys must be kept refrigerated between +2°C and +4°C and never in open non-refrigerated areas.

– Frozen turkeys should be kept in a freezer at -18°C or lower (eg -20°C).

– Fresh domestic unpackaged turkeys must be gutted (gutted) and plucked (featherless).

– Packaged fresh or frozen turkeys must be marked with the country of origin suitability and use by date (placed on or below the package or wrapper so it is easily legible).

Game meat

– Carcases of wild or farmed game must be eviscerated and game sold whole must be properly stamped.

– Standardized imported or domestic game must also be appropriately marked and have a use-by date.

Dairy products

– Packaged cheeses must bear an identification mark (oval-shaped mark) with the initials of the country of production (e.g. GR or EL for Greece), the manufacturer’s approval number as well as the use-by date on the package.

– Cheeses must be stored in a refrigerator or in a refrigerated display case.

– Products containing vegetable fat (instead of animal fat) are non-dairy products and must be available for sale in separate areas from those of dairy products.

Preservation of eggs

– Standardized eggs that we buy from retail or street markets must bear on their shell the distinguishing number of the producer in easy-to-read letters and on the package the code number of the ooscopic center, the quality and weight category and the date of minimum preservation .

– We do not choose eggs with unclean, cracked and generally abnormal shells.

– We do not consume eggs with blood stains, or with cloudy or colored whites, or with whites mixed with yolks.

– We do not consume eggs with an unpleasant smell.

– We don’t wash the eggs.

– We do not consume eggs raw.

– Keep the eggs in a cool place or in the refrigerator for up to 4 weeks from the date of laying.

Pastry products

– When supplying confectionery products, the manufacturer must inform the consumer about the conditions for preserving the food since certain types of confectionery must be kept in the refrigerator at the correct storage temperatures.

– Particular attention must be paid to the existence of allergens in confectionery products and the manufacturer bears the responsibility for informing consumers accordingly.

Thus, EFET recommends to consumers:

– To buy food from controlled market points.

– Avoid buying food from street vendors who do not have the relevant permits.

– To buy meat or meat products (e.g. poultry carcasses) only if they are placed in refrigerators or refrigerated display cases (refrigerated display cases).

– To pay particular attention to the handling of food by the staff of the points of sale, to the cleanliness of the staff, the equipment and the area from which we procure meat or its products or other perishable products (dairy, eggs, etc.).

– Thaw frozen meat completely before cooking (e.g. frozen turkey, frozen chicken) by placing it in the preservation of the household refrigerator, covered with protective food-grade packaging film and in a food-grade container, which to keep liquids from defrosting. For the complete defrosting time, depending on the weight of the product, there are recommended times from the suppliers.

– To observe the time and temperature of roasting the turkey recommended on the package.

– Prepare meat for cooking (eg turkey or chicken) following good food hygiene practices to avoid contamination of cooked meat with raw food.

Caution

Our diet during the festive season must be based on variety and moderation and be combined with walking or physical exercise, while we also watch out for alcohol consumption.

The holiday season is associated with high rates of food waste and loss.

By properly planning our purchases and thinking about hygiene guidelines when we cook, store, freeze or reheat our food, we enjoy our meals safely and minimize food waste.

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