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<BR>Domestic hygiene<BR>Advice for maintaining food safety<BR><BR><BR><BR>The Agency works on various food safety issues and conducts research on the pathogenic agents that may sometimes come into contact with food (e.g: listera monocytogenes).<BR><BR>All professionals in the food business are required to fight against microorganisms; guides for good hygiene practice validated by the Agency give them advice about improving the health quality of products. Consumers must also follow simple hygiene rules when preparing meals on a daily basis, in order to avoid contamination.<BR><BR>A domestic hygiene sheet (1) has been created to advise individuals. The themes covered are:<BR><BR>· Overall hygiene and clean kitchen areas (work surfaces, chopping boards, storage areas)<BR>· Food storage (cold, ambient temperature) <BR>· Complying with the cold chain and temperatures for storing food (fridge temperature)<BR>· Contamination (hand washing, separation of chopping boards for raw/cooked foods, meat/vegetables)<BR><BR>You can also consult descriptive sheets for professionals on the different pathogenic microoorganisms. <BR><BR><BR>(1) English version available soon<BR>Find out more...<BR>Food > Consumers<BR>Home,Anses,News,Press room,Agenda,Our topics,Food,Animal health and nutrition,Environmental health,Occupational health,Plants,Opinions and publications,Last opinions and reports,Food opinions and reports,Animal health and nutrition opinions and reports,Environmental and occupational health opinions and reports,Plants opinions,Opinions and reports in English,Bulletins and periodicals,Other publications,Subscribe to Anses newsletter,Research and reference,Research program,Laboratories and reference activities, + ,Job opportunities,Public procurement contracts,Our websites,Partners,Extranet / ExpertNet,Kid's area,Legal notice,Contact, ,<A HREF='PNG6I0.htm'>Anses</A>
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Domestic hygiene Advice for maintaining food safety
The Agency works on various food safety issues and conducts research on the pathogenic agents that may sometimes come into contact with food (e.g: listera monocytogenes).
All professionals in the food business are required to fight against microorganisms; guides for good hygiene practice validated by the Agency give them advice about improving the health quality of products. Consumers must also follow simple hygiene rules when preparing meals on a daily basis, in order to avoid contamination.
A domestic hygiene sheet (1) has been created to advise individuals. The themes covered are:
· Overall hygiene and clean kitchen areas (work surfaces, chopping boards, storage areas) ·Food storage (cold, ambient temperature) ·Complying with the cold chain and temperatures for storing food (fridge temperature) ·Contamination (hand washing, separation of chopping boards for raw/cooked foods, meat/vegetables)
You can also consult descriptive sheets for professionals on the different pathogenic microoorganisms.
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