10 Tips for Food Safety in Summer

Make sure to keep your food in a cold environment. The refrigerator should be at +4°C and the freezer at -18°C.
Put cold products in the refrigerator immediately after shopping.
Use a portable cooler or insulated bag to transport food during picnics or travel.
Do not leave perishable items like meat, dairy, eggs, or seafood at room temperature for extended periods.
Prepare food in small portions and for daily consumption. Never eat food that is stale or has a changed smell.
Store cooked meals in the refrigerator within two hours. Do not keep them for more than 2–3 days.
Especially in summer, store food in airtight glass or plastic containers.
Keep raw and cooked foods separate. Do not store raw meat or fish on the same shelf as cooked foods. Avoid using the same cutting board or knife.
Wash fresh fruits and vegetables thoroughly before eating. Wrap washed items in cloth or paper towels before storing them in the fridge.
Make sure to wash your hands before preparing or serving food. If handwashing is not possible, such as during a picnic, use an alcohol-based sanitizer.