The Association of Hotel, Restoration and Similar from Portugal (Ahresp) is preparing with ASAE ways to help entrepreneurs in compliance with food safety rules. When in doubt, foods should be lying out.
Alongside the impact that the energy failure had on the normal operation of restaurants – where only those who had alternative means such as wood stoves, grills or gas stoves managed to operate – Ahresp points the issue of operation of cooling equipment.
AHRESP has said that it is already preparing, in articulation with the Food and Economic Security Authority (ASAE), a set of “clear guidelines to support entrepreneurs in managing this situation and ensuring strict compliance with good food safety practices”.
A, the Secretary-General of the Association, Ana Jacintosays that there are no great reasons for alarm. However, restaurants should well evaluate the state of affected food; and, When in doubt, to lie down the garbage.
“If it is a normal refrigerator, if it has always been closed, it usually retains the temperature for about 4 hours. As the energy failure has been higher, an assessment has to be made if the internal temperature has exceeded 4ºC for more than two hours; or, if there are suspicions of change of products, such as bad smell or change in colorthis should be evaluated to realize if the products are in good condition. ”
“We are essentially talking about foods like meat, fish, dairy products… ”He added.
In the case of freezing equipment, “if they are full and closed, the temperature can be maintained up to 48 hours (…) but, in doubt, the products should be considered unusable and should not be used” – warned the expert.
In a written statement sent to Lusa, Ana Jacinto reiterates the Association’s availability to collaborate with the government and authorities and expresses closely monitoring the adopted measures, in order to ensure that the sectors of restoration and tourist accommodation can minimize any damage.
“Ahresp will continue to closely monitor the evolving of the situation, in permanent articulation with the entrepreneurs and the competent authorities,” says Ana Jacinto, noting that the failure to supply electricity has married total or partial stoppage of some restaurants.
Some restaurants contacted by Lusa indicate that the biggest impact of blackout resulted in revenue break and not in the conservation of food.
