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Begin inspections to ensure the health of Christmas products (13/12/2015)

The Department of Trade and Institutional Relations Organization held in the coming weeks a campaign of control and monitoring to ensure the sanitary quality of the typical food products such as meat and meat products, fish and fishery products, pastry, confectionery and other Christmas sweets .

This campaign of control and surveillance that will last until January 31, has scheduled an operation through the Consumer Inspection Service, made up of three Municipal inspectors and laboratory staff to increase inspections at food establishments that sell order check the food safety requirements of their facilities, the sanitary quality of the products they make and sell and the documentation supporting the traceability of the same.

It will be noted that regardless of the sanitary quality of food in general, stressed the right information on the labeling consumer prices and, above all, their conservation by maintaining the cold chain.

In this sense since last year inspectors conducted specific controls that include not only taking food temperatures and exposed stored but also verifying that the establishments perform effective checks on their cooling devices by comparing the temperatures measured by thermometers calibrated inspection marking the measuring instruments of the refrigeration plant.

As for seafood, also the self of the presence of a nematode parasite of fish, anisakis, in, better known as pezqueñines species most affected and the presence of immature fish will be checked.

Inspection Service Food Safety and Consumer intended visit retailers municipal Plazas de Abastos (fishmongers and butchers, etc.), supermarkets, grocery stores and large surfaces residing in the municipality of Murcia and weekly and craft markets with sales typical Christmas products.

So inspections are carried out in the eight spaces Municipal Abastos, 34 fisheries, 48 ​​butchers, deli and cured 27 12 frozen, 15 bakeries, 42 fruit and vegetable shops, 125 stores and supermarkets in large areas, 450 posts weekly markets and flea markets selling handicrafts with typical Christmas food.

In addition, the Department provides advice offered to consumers are:

- Check that the food is frozen or chilled in refrigerators equipped with thermometer and a temperature of 0 to 7 ° C for refrigerated, and 18 ° C below zero for frozen

- Remember that there are products called semi like anchovies or smoked to be always kept refrigerated even if they are canned or vacuum packed.

When in doubt, follow the manufacturer's instructions indicated on the label.

- Reject products that are above the load line of refrigerated chests.

A showcase prevents overloaded air to circulate around the products and hampers cooling.

- Keep the cold chain.

Get refrigerated and frozen products at the last minute, use cool bags and push them in the refrigerator as soon as possible.

- Ensure the quality of the products you purchase:

- Packaged foods must be properly identified by labels.

Pay special attention to the expiration dates / preferential consumption and storage temperatures.

- The beef must be accompanied in his presentation or labeling information on the country of birth, rearing and slaughter of the animal or group of animals.

- Next to the fish and crustaceans is mandatory that a label with the type, origin (catch area or country) and method of production (aquaculture or fishing).

You can always sell fish and crustaceans thawed and when this condition and the expiration date indicated.

- The characteristics of fish are fresh sea smell, skin and bright eyes, red gills, firm flesh and adherent scales.

- Shellfish should have their valves closed because this indicates that they are alive.

Buy them on the same day will consume or up to 24 hours earlier.

- The products to be packaged frozen frost.

Frozen fish discard submit yellowish spots or red highlights near the spine.

- Rate the hygienic aspect of local and handlers.

Normally cleaning staff who takes care of the establishment and also strives to serve or sell food of good quality.

- Do not admit to be sold unpackaged foods that have been tampered with bare hands after the sellers have taken or have traces of saliva on her fingers for having sucked to open a plastic bag or take a role.

Thus serious illnesses such as mononucleosis or hepatitis are transmitted.

IN THE HOME

- Keep your refrigerator between 0 and 5

- Isolate the food before storing in the refrigerator by packaging with lid, aluminum foil or plastic film for food use.

- Never put raw and cooked foods together.

Place on top of the refrigerator foods and processed over fish, fresh vegetables and meats.

- Meat and frozen pieces of more than 2 cm thick fish should be thawed to its development.

Defrost putting the products in the refrigerator a day before or using the microwave.

- Never refreeze food.

- When freezing food at home should keep in mind that your freezer is four stars, other fresh foods.

Always write the date of freezing and consume them in a maximum of three months.

- Beware of raw shellfish, avoid raw consumption.

Clams, cockles, etc.

yet cleared can carry viruses that cause gastroenteritis and disappear with warming.

- Prepare the dishes just before serving.

If cooking food several days in advance, separate them into smaller portions and freeze quickly.

- Submit to high heat or prolonged stuffed birds and products made from minced meat.

Well done should be in the center.

- Leftovers can be a source of risk.

Do not hesitate to throw away food that does not inspire confidence, be especially careful with the seafood, since it is easily disturbed.

Do not store in overnight remains of dishes with homemade mayonnaise and other cold sauces made with egg, although it has remained cold.

- Reheat foods only be eating

- The best way to prevent human anisakiasis, a disease transmitted by a parasite that can occur in fish and cephalopods, fish is cooked thoroughly to greater than or equal to 60 ° C temperature for 10 minutes.

The microwave does not destroy the parasite.

In pickled anchovies freezing is recommended for at least 48 h.

after marinate in vinegar to the look, texture and taste are the product themselves

Source: Ayuntamiento de Murcia

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UNE-EN ISO 9001:2000 - ER-0131/2006 Región de Murcia
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