Consider Purchase, But Ensure Inspection
In response to a surge in demand, ready-to-eat food products are now easily accessible in large supermarkets and local stores. Aigul Shagaltayeva, the Main Sanitary Doctor of Astana, offers guidance to consumers on the proper buying practices to maintain food safety.
Of concern, stores may disregard sanitary regulations for ready-to-eat foods, leading to spoilage and possible foodborne illness or food poisoning. To mitigate risks, Shagaltayeva advises consumers to prioritize temperature control. Ready-to-eat foods should be refrigerated, and the packaging must be in good condition, clean, and adequately sealed. It is essential for the packaging to clearly state the product name, key ingredients, storage instructions, production and expiration dates, and the manufacturer.
Beyond the packaging, it's important for ready-to-eat foods to be displayed in closed cases or behind protection glass to maintain hygiene. These products should not be left out uncovered on shelves or display cases. Generally, ready-to-eat foods have limited shelf lives, not exceeding 12-24 hours. Consumers should avoid purchasing items with expired or unmarked dates.
The product must also not show any strange odors, signs of drying, darkening, sliminess, foam, mold, or other abnormalities. Market sellers must don protective clothing and, when serving unpackaged or unsealed food products, wear disposable gloves and operate specialized equipment.
To further ensure safety, raw and ready-to-eat foods must be kept apart, preventing potential contamination and the absorption of foreign odors. All products sold should be backed by documentation confirming their quality and safety, such as certificates and conformity declarations. It is illegal to sell homemade, non-industrial products in stores.
By following these guidelines, consumers and businesses can significantly reduce the risk of foodborne illnesses linked to ready-to-eat products.
[1] Separation of Raw and Ready-to-Eat Foods: Storing raw foods, like meat, poultry, and seafood, apart from ready-to-eat foods helps prevent cross-contamination, maintaining food safety.
[2] Expiry Dates: Always check the "Sell By" or "Sell Through" dates on packaging to guarantee that products are consumed before they expire, ensuring consumer safety.
[3] Cleaning and Sanitizing: Regularly cleaning and sanitizing surfaces and equipment can help prevent the spread of bacteria like Listeria monocytogenes in food preparation areas.
[4] Temperature Control: Keeping ready-to-eat foods at appropriate temperatures helps prevent bacterial growth and reduces the risk of foodborne illness.
[5] Product Handling and Wrapping: Ensuring that ready-to-eat products are wrapped or covered reduces customer handling and contamination, especially for self-service items.
- In order to maintain food safety, it is crucial to separate raw and ready-to-eat foods, preventing potential contamination and the absorption of foreign odors.
- For consumer safety, always check the "Sell By" or "Sell Through" dates on packaging to guarantee that products are consumed before they expire.
- Regularly cleaning and sanitizing surfaces and equipment in food preparation areas can help prevent the spread of bacteria like Listeria monocytogenes, improving overall health-and-wellness.
