Food Safety

At Spinneys, we believe that your food safety should always come first. Therefore, we are proposing for you the ideal steps to buy your food in a safe way in addition to 4 simple steps you can follow at home to preserve a healthier lifestyle for you and your family.


Buying food safely
Shelved
  • Buy cans and jars that look in a good shape. Avoid canned foods which are dented or rusty and which have loose lids.
  • Always read the labels properly to check expiry dates and presence of potential allergens.

Fruits, Vegetable and Greens
  • Check the characteristic signs of freshness such as bright, tender and fresh-appearing, have good color, and be relatively free from bruises and decay. Buy leaves that are fresh, young, tender, free from defects and that have a good, healthy, green colour.
  • Avoid greens with evidence of insects. Avoid green potatoes.

Fish
  • Fish should smell fresh and mild, not fishy sour or ammonia-like.
  • A fish’s eye should be clear and bulge a little.
  • Whole fish and filets have firm, shiny flesh and bright red gills free from slime. The flesh should spring back when pressed.

Meat & Poultry
  • Slime formation, bad odur and rancid flavor, colour change (such as grey, brown, or green) and sticky or very dry meat surface are indicators of quality deterioration. Do not buy meat if you notice any of these indicators.
  • Raw meat, poultry and seafood sometimes drip. The juices that drip may have germs. Keep these juices away from other foods; put raw meat, poultry, and seafood into plastic bags before putting them into cart. P.S: SAFETY IS NOT ASSURED UNLESS THE MEAT IS COOKED PROPERLY

Take-Away food
  • Never buy chilled food from a shop that stores it at room temperature.
  • Check that food is kept hot before you buy. Food in Bain Maries should be steaming. Food from take-away outlets should be eaten within two hours. Reheating lukewarm food is no guarantee of safety


4 steps to preserving food
1. Clean
  • Wash your hands thoroughly before handling food and often during food preparation
  • Wash and sanitize all food contact surfaces and equipment used for food preparation after preparing each food items
  • Wash fruits and vegetables, especially if eaten raw

2. Cook
  • Cook food thoroughly, especially meat, poultry, eggs and seafood,
  • Bring all foods like soups and stews to boiling to make sure that they have reached 75°C, for meat and poultry, make sure that juices are clear, not pink. Ideally, use a thermometer
  • Keep cooked food piping hot (more than 60°C) prior to serving

3. Separate
  • Separate raw meat, poultry and seafood from other foods
  • Use separate equipment and utensils such as knives and cutting boards for handling raw foods
  • Store food in containers to avoid any contact between raw and prepared food

4. Chill
  • Do not leave cooked food at room temperature for more than 2 hours.
  • Refrigerate promptly all cooked and perishable food (preferably below 5°C)
  • Do not store food too long even in the refrigerator.
  • Do not thaw frozen food at room temperature.


Food Safety and HACCP advisor



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