Program the menus well in advance, making a detailed shopping list below. If we do not have a pantry, create a fund with long-lasting foods such as dried vegetables, pasta and rice, but also cans of preserves or powdered milk … but without ever falling into hoarding.
Go to the center avoiding rush hours and trying to maintain a safety distance of at least one meter with other clients. Of course, do not go if we have any symptoms that make us suspect that we are infected. Carry our own shopping bags avoiding using carts and baskets from the supermarket. Do not…
Do not speak on food (and of course cough or sneeze!), They do not reproduce them, but they could become a material support of the virus. Make the usual purchase including fresh products. Both frozen, industrial and home made in hygienic conditions, are an excellent option in these cases. Pay with a card better than…
Clean crockery and kitchenware, preferably in a dishwasher, at maximum temperature. Once the cooking is finished, do a general cleaning of the kitchen and the floor and ventilate the entire environment.
Change and wash kitchen towels and textile frequently at each cooking session and at maximum temperature. Leave the scouring pads and cloths to soak in 10% bleach for five minutes.
Cook food at a high temperature above 70º and keep it protected to avoid recontamination. If the food is not going to be consumed immediately, refrigerate it or keep it warm above 65º. Consume them as soon as possible.