WHEN BUYING MEAT
Only trust acknowledged, branded points of sale for the purchase of meat (butcher shops, large surfaces, etc.). Avoid purchases from temporary food outlets or by so-called itinerant producers as they are a source of uncontrolled food. Look for stamps of origin and veterinary inspection for lamb and goat meat, as well as the 'identity' of origin and slaughter stamps for beef. Domestically produced lamb and goat meat must bear a distinctive blue stamp, while imported meat a green stamp. On packaged pluck, you should search for the approval stamp, which states their origin from an approved facility. The same applies for packaged animal heads.
Place food in the freezer or refrigerator as soon as possible after purchase. Beef and pork meat can be kept wrapped in absorbent towel up to two days in the refrigerator. Chicken meat can be kept wrapped in absorbent towel one day in the refrigerator. Minced meat must be consumed on the same day. Try to avoid any contact between the foods.
The sanitary conditions of the kitchen must be thoroughly inspected.
The kitchen area requires special attention and cleaning. Before beginning to prepare the food, clean your hands and all kitchen surfaces and utensils or tools used. Be sure you have a clean apron and if you do not want to wear gloves remove any jewellery from your fingers. The food must be washed thoroughly with plenty of water before cooking.
Do not use the same bench to cut chicken and any other type of meat. Wash your hands every time you handle different foods, and avoid using the same utensils (e.g. knife) for different food. Never interrupt the boiling during the cooking process. Lemon juice and vinegar hinder the growth of germs. Smoking during cooking is prohibited.