CARE WHEN BUYING PREPARED FOOD

 CARE WHEN BUYING PREPARED FOOD (μαγειρευτο φαγητο αθηνα)

The quantity of sources offering takeaway food has expanded as of late. These foundations are a helpful asset when there 

is no time or want to cook. 

Broil chickens, cakes, stews, hot and cold plates of mixed greens ... the scope of dishes that can be bought in them is exceptionally shifted. 

Remove suppers and the spots where they are made have proliferated as of late. Some are purchased hot and some are cold. In a 

eatery or bar its utilization is done immediately after preparation. Yet, the equivalent isn't the situation with those that are 

bought in prepared food foundations, since it must be moved home and, therefore, certain perspectives must be taken into 

record to ensure that the food is remained careful. One of the most significant is the temperature, regardless of whether they are hot or cold foods. In 

the two cases, it will be basic to evade the peril zone (somewhere in the range of 5ºC and 65ºC) and not to surpass the time the food is presented to 

at room temperature. 

For cold ones, a temperature of around 4 ºC ought to be kept; for hot ones, this ascents to 60 ºC. A temperature between these two 

figures favors the development of pathogenic microbes. It is viewed as the danger zone (somewhere in the range of 5ºC and 65ºC): above 65ºC a few microorganisms 

can kick the bucket and underneath 5ºC they increase all the more gradually. The more drawn out a food is inside the threat range, the greater the danger of microorganisms 

development and the greater the probability of food harming. 

Another perspective that ought not be forgotten is that in the event that you buy cold dishes, for example, a serving of mixed greens, and hot dishes, for example, broil 

chicken, it is basic to keep them separate to evade cross contamination among crude and cooked food.(μαγειρευτο φαγητο)