Tips for the correct choice of food in view of Easter, EFET provides with its announcement.

The preparation of traditional meals at Easter has been associated with increased consumption meat, cheese, eggs but also sweets, such as chocolate eggs, shopping planning, conscious food selection and proper handling and storage, protects consumers from foodborne diseases, it is economically beneficial and helps to avoid food waste.

In particular, when we buy lambs we pay attention on each carcass there must be oval-shaped seals on both halves, which show that the required health control has been carried out. Specifically, there are three categories of mandatory stamps:

  • The carcasses that have been slaughtered in our country, either reared in Greece or in an EU Member State, have a “bright blue” i.e. turquoise seal of suitability, in the center of which is written the code number of the slaughterhouse’s veterinary approval and peripherally the initials GR and EU insignia.
  • The carcasses that have been slaughtered in other EU Member States and are transported to our country have a seal of suitability with a color chosen by each EU Member State and the characteristic data (slaughterhouse approval code number, country and EU insignia) that apply to the country their slaughter.
  • The carcasses that have been slaughtered in third countries and imported into our country have a seal of suitability in brown color and the information of the country of origin.
  • When we buy offal and meat, we make sure that they are refrigerated in protected areas (e.g. refrigerated display cases) and we observe that there are no nodules and/or cysts on them, nor that changes in color can be seen on them. When choosing frozen viscera, we must consider the date of freezing and the date of consumption of the product (eg indication: “USE BY”, “USE BY”).
  • When we buy eggs, we look at the prescribed indications on the package, such as the quality category, weight and the minimum durability date. We do not wash the eggs before cooking them, while for their good preservation we keep the fresh eggs in a cool place or in the refrigerator. Place the boiled eggs, in a separate area, from the fresh ones, in the refrigerator within 2 hours of their preparation and consume them within a week. For dyeing the eggs, we buy only approved dyes and carefully follow the instructions on the packaging. Dye only the eggs that have not broken during boiling.
  • When buying chocolate eggs, because they usually contain small toys, we are careful not to give them to young children who may choke. We pay attention to the mandatory indication of the composition (e.g. “milk chocolate”, “health chocolate”) and the date of minimum preservation (e.g. indication: “USE BY PREFERENCE BEFORE”).

Moreover, EFET underlines that as consumers it is important to:

  • To procure food only from official, therefore controlled points of sale.
  • Refer to the packaging indications on pre-packaged foods. Our label provides useful information such as the product’s best before date, proper storage conditions, nutritional information. If we have an allergy, we pay particular attention to the indication of allergenic ingredients, which are mandatory.
  • To pay attention to the hygienic conditions, the cleanliness of the equipment and the space of the store we choose to buy food.
  • To pay attention to hygienic conditions, the cleanliness of our home kitchen and the observance of good hygienic practice when preparing our meals.
  • Take care of the proper storage of food in the cupboards, refrigerator or freezer, so that it is kept in the best possible condition until we use it.
  • When we buy meat, we can see by simple observation that it is placed in refrigerators or in refrigerated displays that work by keeping the cold.
  • When choosing frozen meats, we must look at the date of freezing and the date of consumption of the product (e.g. indication: “USE BY”, “USE BY”)
  • Let’s watch the temperatures! We make sure to refrigerate perishable foods (for example milk, meat) as soon as possible after purchasing them.
  • we check that our refrigerator is working properly, i.e. that the storage temperature ranges from +1°C to +4°C, while the freezing temperature is less than or equal to -18°C (e.g. -20°C). Keep cooked food warm (above 60°C) before serving. Do not leave cooked food at room temperature for more than 2 hours.

It is noted that if consumers find out on the market degraded, unsuitable, spoiled food or encounter phenomena of deception or misrepresentation, they can for complaints call the five-digit phone number 11717.