Eat your food as soon as it is ready
Allow as little time as possible to pass between the preparation of the food and its consumption. To avoid the proliferation of germs, it is best to eat freshly cooked food and never leave it at room temperature.
Foods that are not going to be consumed immediately after preparation, or leftovers that you want to keep, should be kept under the action of heat above 60ºC or under the action of cold at least 7ºC.
If you are going to eat raw or undercooked fish, make sure it is kept frozen for several days to avoid the presence of the Anisakis parasite.