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Saturday 24.02.2018 | Name days: Diāna, Dina, Dins
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Tips from FVS on making safe festive meals

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When purchasing one of the most popular product for Easter – eggs – the Food and Veterinary Service (FVS) calls residents to pay attention to the labels on the package and carefully inspect the eggs.

“Always check the expiration date on the egg package while you are at the store,” – the FVS reminds.

The digits printed on the eggshell shows the condition in which hens were kept: 0 – means the hens was kept at an organic farm; 1 – the hens had enough freedom to move around; 2 – the hens were kept in a barn; 3 – means the hens were kept in cages. Letters printed on the eggshell show the country code (LV for Latvia). Also, the eggs should bear an identification code given by the FVS, as well as additional signs that identify the origin of the hens.

“It is worth remembering that, once brought home, eggs can be kept in a refrigerator or at room temperature. However, the temperature should not vary, because this could adversely affect the preservation quality,” – specialists explain.

When colouring eggs, the FVS recommends using either natural plant materials (onion peels) or special Easter egg paint materials.

All guidelines stated on the packages of specialised egg paint should be followed carefully.

1.Only purchase food products at a legal trade spot – known shops or markets or directly from a well-known farmer. In order to protect you and your relatives’ health – do not purchase food products of unknown origin or questionable quality. Do not purchase food products sold in prohibited locations – backyards, trolley merchants present at markets or vehicle trunks.

2.When buying something, pay attention to how clean the store is, as well as conditions in which the products are displayed. Do not go to places where the simple rules of hygiene are not followed.

3.Even though holidays cause chaos in supermarkets and people generally want to get out as soon as possible, do not rush! Carefully study the product’s tags: look at its expiration date, does the product have any allergy inducing components, at what temperature the product should be stored, etc.

4.Make sure the package is not damaged and whether it was stored under proper conditions.

5.Do not be afraid to smell the product to make sure it smells the way it should.

6.Keep the receipt to be able to prove you did purchase it at the specific store. In order to inform FVS about violations please use the service’s trust line – 67027402.

7.When returning home, food products that should be kept in an environment from 0 to +6 C should be immediately put in a refrigerator.

8.Remember – raw products should be kept and prepared separately. Do not keep fresh vegetables and cheese or meat, or fish together.

9.Frozen food products should be thawed either under running water or microwave oven. Products that have been thawed once cannot be frozen again.

10.Rules of hygiene apply to traders and consumers alike! Do not forget to wash your hand and kitchen appliances before and after preparing a meal!

11.Meals should be served right after they are prepared or stored under temperature of 60 to +65 C no longer than two hours after preparation. Avoid warming meals several times. If you do so – no more that two times – meals lose their quality after a few times.

12.Salads should not be stored after preparation for too long, even in a refrigerator. If you do not eat the salad on the same day, keep it stored under low temperature and eat it no later than on the next day.

Ref: 102.109.109.6790


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