On the occasion of the holidays, the National Food Safety Agency formulated a series of recommendations that would help the consumers to protect their Easter meal from products of a poor quality. The first rule is to avoid making purchases from unauthorized places where the products are not subject to mandatory checks and are kept in insalubrious conditions, IPN reports.
The meat should be elastic and pale pink to dark red in color and should not be sticky and smell unpleasantly. The unfrozen meat should have the characteristics of fresh meat. When it is unfrozen, the meat should be prepared immediately. The fish should be clean and with a uniform layer of scales and red bronchi.
Eggs should have the shell clean, hard, whole and without spots and should mandatorily have the individual marking on each piece. The eggs can be used during 28 days of the production date that is indicated on the shell.
The packed Easter cakes should have no signs of moisture under packing as mold can develop there.
The egg paint should also be chosen carefully. This should be food paint, not typographic or textile one, which is dangerous for health.
For complaints, consumers can contact the National Food Safety Agency on 022-26-46-43 or the hotline 0800800033 and also through the email address email@example.com.