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Levnedsmiddelhygiejne
1. Efter indkøb af madvarer, skal man fjerne enhver form
for emballage af papir/pap eller anden indpakning,
der kan bringe bakterier eller snavs ind i køleskabet.
2. Beskyt madvarerne (specielt dem der let fordærves,
og dem der har en kraftig lugt), således at de ikke
kommer i kontakt med hinanden, og man således
fjerner muligheden for forurening med bakterier, samt
lugt i køleskabet.
3. Læg maden på en sådan måde, at luften kan
cirkulere mellem de forskellige madvarer uden
hindring.
4. Hold køleskabets indre rent; brug aldrig oxiderende
eller slibende produkter.
5. Fjern madvarer fra køleskabet, når de har overskredet
sidste opbevaringsdato.
6. For at forbedre opbevaringen, skal let-fordærvelige
madvarer (bløde oste, rå fisk, kød, etc) placeres i
det koldeste område, d.v.s. over grøntsagsskufferne,
hvor temperaturviseren findes.
45


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