High temperatures create favorable conditions for the rapid growth of microorganisms in food and increase the risk of foodborne illnesses. During heat waves, pay particular attention to the selection, transportation, and proper storage of food.

When purchasing food

·         Buy food from registered food operators and check the expiry date, the condition of the packaging, and the conditions under which the food is stored.

·         Buy meat, fish, milk and dairy products, eggs, and other perishable foods last, immediately before leaving the store.

·         Do not buy frozen food if there are signs that it has started to thaw.

·         Do not buy products with damaged packaging, or cans that are swollen, damaged, or rusty.

Maintain the cold chain

·         Transport perishable and frozen food home as quickly as possible. For longer transportation, use an insulated bag or cooler.

·         After shopping, immediately place food that requires refrigeration in the refrigerator, and frozen food in the freezer.

·         Store prepared and perishable food in the refrigerator at a temperature of –1 to 4 °C, and frozen food at –18 °C or below.

·         Do not leave prepared or perishable food at room temperature for more than 2 hours. At high temperatures, try to keep this period as short as possible.

·         Do not thaw frozen food at room temperature.

When staying outdoors

·         Do not leave perishable food exposed to direct sunlight or in a heated vehicle.

·         During picnics, travel, and longer stays outdoors, keep food that requires refrigeration in a cooler or insulated bag with cooling packs.

·         Use safe drinking water for drinking and food preparation, and wash fruits and vegetables thoroughly before use.

During periods of high temperatures, maintaining the cold chain and properly storing food are especially important for preventing foodborne illnesses.