food_safety

We place particular emphasis on Food Hygiene and Safety. Advanced technology and proper care can guarantee the safety and excellent quality of the goods we trade. Sophisticated refrigeration units and storage areas which meet demanding requirements in combination with our –personally conducted– quality control inspections ensure that the final product which reaches your plate is fresh and healthy.

 

 

You can protect yourself against foodborne diseases by:

  • Meticulously choosing your food, that is, checking carefully the overall level of sanitary conditions and paying close attention to the expiration date and the characteristics (color, smell, taste) of your selected products.
  • Taking great care of your food’s storage and maintenance at home. Perishable foods should be put in the fridge as soon as possible.
  • Preparing your meal properly and avoiding the consumption of undercooked food (ensure that the meat is always cooked through).

 

 

 

Basic Rules

  • Make sure that raw foods do not come into contact with already cooked ones – e.g. raw meat, poultry, seafood and their juices must be kept separate from cooked and ready-to-eat foods.
  • In order to preserve food, set your fridge or freezer to the proper temperature.
  • Mind the hygiene and cleanliness of your food (as well as your own).
  • Do not let cured meats come into contact with vegetables.
  • Be attentive when cooking and avoid consuming inadequately cooked meats.
  • Do not refreeze any kind of food.

 

 

 

When choosing cured meats

  • Pay particular attention to the sight and smell of the food.
  • Check out the expiration date when buying packaged products.
  • After the opening of the package, leave a three-minute interval before starting to eat.
  • In order to enjoy a nice smell and taste, make sure that the meat has been cut into thin slices.
  • The knife used for meat cutting should be used solely for this purpose (not for cheeses or other comestibles) and, additionally, slow cured meats should be cut with a knife different from the one used for the cooked (fast ripened) ones like ham or parizer.
  • Buy your food from businesses whose premises meet high standards of food safety and hygiene.
  • Ensure that your foods have been properly frozen, i.e., in a temperature lower than 7°C and at least in –18°C for the fridge and the freezer respectively.

 

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