The Department of Disease Prevention and State Sanitary and Epidemiological Surveillance reminds owners of public catering establishments of their responsibility for the safety of the products offered.
Specialists recommend strictly adhering to sanitary norms and regulations, conducting quality control in production, and allowing only those employees who have undergone medical examinations to work.
Citizens are advised to purchase food exclusively from licensed establishments, paying attention to cleanliness and sanitary conditions, and to seek medical help immediately if symptoms of food poisoning appear.
"Preventing food poisoning is significantly easier than treating it. Compliance with sanitary norms in fast food establishments and careful attention from citizens to the choice of products are fundamental factors in preventing mass poisonings," emphasizes the Department of State Sanitary and Epidemiological Surveillance.
Food poisoning is an acute illness that occurs as a result of consuming food contaminated with pathogenic microorganisms and/or toxins, as well as containing toxic substances of non-microbial nature.
Recommendations for the prevention of food poisoning
For fast food establishments (producing shawarma, burgers, hot dogs, etc.):- strict adherence to sanitary norms and technological instructions when preparing food;
- implementation and execution of production control programs;
- allowing employees to work only after passing a medical examination;
- prohibiting employees with signs of infectious diseases from working;
- regular training of employees on personal hygiene and sanitation rules;
- using only quality raw materials with documents confirming their safety;
- separate storage of raw materials and finished dishes;
- compliance with temperature regimes for storing and preparing food;
- sufficient thermal processing of meat and semi-finished products;
- regular cleaning and disinfection of premises, equipment, and inventory;
- using separate inventory for raw materials and finished products;
- ensuring uninterrupted water supply and conditions for hand washing;
- personal responsibility of the owner for the safety of the products sold.
For the population, it is recommended:
- to choose establishments with a clean appearance and compliance with sanitary conditions;
- to avoid purchasing shawarma and other dishes from questionable non-stationary points;
- to wash hands before eating, especially when eating outside the home.
Children, pregnant women, elderly people, and individuals with chronic diseases are advised not to consume fast food.
At the first signs of food poisoning, specialists recommend avoiding self-medication and seeking medical help immediately.
