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Il Laboratorio cantonale e l’Ufficio federale per la sicurezza alimentare e veterinaria invitano ad applicare le regole d’igiene di base anche grigliando, per evitare i germi patogeni contenuti nella carne cruda.
Lavarsi le mani; pulire gli utensili da lavoro prima di utilizzarli; non posare il cibo sulla griglia con le mani, ma utilizzare una forchetta o un’apposita pinza; cuocere sempre l’alimento completamente e non usare mai lo stesso piatto per la carne cruda e per quella già cotta sono piccoli accorgimenti, che permettono però di ridurre il rischio di contrarre malattie alimentari.
I video sulla corretta preparazione e il promemoria "Una grigliata in ambiente igienico" sono consultabili sul sito web sicurezza a tavola.
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