The rules we need to remember to follow in the handling of food and especially the sheep and goat meat and eggs, which are most consumed on these days, EDYA said in a statement as Easter approaches and we are preparing for the Easter table.

More specifically, according to EDY:

  • Eggs should not remain at room temperature more than 2 hours. Keep the eggs that have boiled sufficiently (tight) in the refrigerator until they are served.
  • Avoid eating foods that contain raw or freely cooked eggs (eg handmade mayonnaise) as well as eating raw dough containing flour or eggs.
  • If you would like to consume the eggs you painted/decorated, make sure you have used food -suitable dye.
  • Keep the eggs in their package in the refrigerator (not in the refrigerator door). Painted eggs should also be kept in the refrigerator.
  • Make sure you thaw the meat by following the right steps: thawing in the refrigerator maintenance can take about 24 hours when it comes to a small piece. A quantity of meat about 4.5 kg takes several days to get completely out.
  • Prevent sheep and goat meat by placing it in refrigerator maintenance, microwave or cold water and not at room temperature. When thawed, it can be kept in the refrigerator for 3 to 5 days – when they are chops, ribs – and 1 to 2 days when it is minced. When thawed in the microwave or in cold water, it should be cooked immediately.
  • Keep raw meat in the refrigerator, separate from other raw (eg fruits or vegetables) or cooked foods to avoid contamination.
  • Keep sheep and goat meat in the refrigerator at a temperature of <4oC.
  • Place the marinated meat in the refrigerator until it is cooked. Discard any quantity of marinade you didn’t use in cooking.
  • Bake the meat at a temperature of at least 160oC. The meat is ready for consumption when its inner temperature reaches 63oC and let it “rest” at this temperature for 3 minutes. If there is no thermometer, we cook sufficiently the meat so that its broth is clear.
  • Cooked sheep and goat meat can be kept in the refrigerator for up to 3-4 days.
  • If you would like to consume sheep and goat meat (take away or delivery), make sure it is warm upon receipt. Consume cooked meat within 2 hours (or 1 hour if the temperature is> 32oC). If it is not to be consumed immediately, place it in the refrigerator at ≤4OOC, in covered containers and consume it within 3-4 days, cold or after warming it to 74oC.
  • Remember that it is necessary to wash our hands with soap and water before, during and after the food handling.
  • Use separate work surfaces and tools (eg knives) for raw and cooked food.
  • Use separate work surfaces and raw meat tools, with special care in handling chicken as well as different surfaces for other foods (raw vegetables, etc.).