Useful advice to consumers for the correct choice and proper handling of traditional foods for the Easter table, such as: meat, cheese, eggs and chocolate in the form of the well-known chocolate eggs, is given by the Unified Food Control Agency.
Specifically, EFET points out that consumers should be supplied with food only from official and consequently, controlled market points. It is also necessary to pay attention to the hygiene conditions of the staff and the cleanliness of the equipment and the space of the store that they choose to buy food.
When buying meat, first find out with their senses that it is placed in refrigerators or refrigerated display cases that work “holding” the refrigerator. Also, first supply the least vulnerable to spoilage (eg dry foods such as pasta, bread, nuts, fruits and vegetables) and finally the most vulnerable to spoilage (ie the most “vulnerable” such as meat, poultry, fish ). Refrigerate food as soon as possible. The home refrigerator should work properly, ie the storage temperature should range from + 1 ° C to + 4 ° C, while the freezer temperature should be lower than or at most equal to -18 ° C.
Regarding lambs, each carcass must have seals on both halves. In particular, in relation to the mandatory stamp on each half-carcase it is valid that:
– In the carcasses of domestically produced lambs (ie from animals that have been bred in Greece or in an EU Member State and have been slaughtered in Greece), the seal of suitability we are looking for is of a “bright blue” color (dye E 133), ie “Turquoise” and oval (in the shape of an egg), in the center of which is written the code number of the veterinary approval of the slaughterhouse that has been slaughtered and regionally the initials GR and the insignia of the EU.
– Lamb carcasses slaughtered in other EU Member States and moving to Greece, must bear the above oval color stamp of choice of each EU Member State and the characteristics (slaughterhouse, EU approval mark and identification number) applicable in their country of slaughter.
– Carcasses of lambs slaughtered in third countries and imported into Greece, must bear the seal of suitability of brown color with the characteristic elements of the country of origin.
When consumers buy viscera should notice no nodules and / or cysts, nor to show color changes and of course not be exposed to the environment.
When choosing frozen meats, you should consider the freezing date and expiration date of the product.
When they buy eggs, obligatorily examine the indications provided on the package, such as the quality category, weight and the date of minimum shelf life. For good preservation, the eggs are kept in a cool place, while for the painting of the eggs, the instructions mentioned in the egg dye packages are followed and we paint only the eggs that have not been broken during boiling.
In particular for chocolate eggs, consumers should choose food outlets, where the general rules of hygiene during storage, display and disposal from fixed and branded food outlets apply. Because chocolate eggs contain small toys, do not give them to young children who may choke. It is necessary to check for the mandatory indication of the composition (eg “milk chocolate”, “health chocolate”) and the expiration date.
More information on good food handling practices consumers can find at the following link: https://www.efet.gr/files/egxeiridio.pdf
If they find in the market degraded, unsuitable, spoiled food or face deception or deception, for complaints there is the five-digit telephone number 11717.
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