It is stated that employees must possess health cards and that products with expired dates must not be used. It is recommended that samples be taken from risky foods for a period of 72 hours and stored at +4 degrees, and that labels be carefully inspected during the procurement of meat products. To prevent the risk of cross-contamination, it is advised to increase the number of cold storage facilities that comply with the storage conditions of each product.
3. Employees having health cards.
4. Not possessing and not using expired products.
5. Taking samples of risky foods for a period of 72 hours and storing them at +4°C
6. Carefully examining labels during the purchase of meat and meat products, and not freezing fresh products.
7. Increasing the number of cold storage facilities suitable for the storage conditions of each product, taking the risk of cross-contamination into account.