The Silestone Institute provides insight into the hygienic steps needed in order to guarantee food health and safety in the kitchen in their 33rd Conference of Family Medicine, which now takes place in Granada

 

 

 

The Silestone Institute participated for the first time in the Education of Sanitation of Nutrition and Food with regards to healthcare, which was included in the 33rd Conference of the Spanish Society of Family Medicine and Community, at the Conference Palace of Granada.

 

The microbiologist and technical spokesperson of the Silestone Institute; Maite Pelayo, explains in her presentation the correct hygiene habits to have in the kitchen, so as to guarantee the safety of food consumed at home. According to Maite “When we consume a healthy and balanced diet we focus mainly on the nutritional side, often forgetting that the diet should be based in consuming safe and harmless food, without contamination”. From this, in general healthcare plays a key role in promoting information displaying the fundamental healthy steps needed for food and health safety, especially within more vulnerable groups such as young children, pregnant women and the elderly.

 

However, consuming safe foods does not come naturally as it is the result of a series of actions throughout the industry, from production to consumption. It is because of this reason that various hygienic habits, interpreted as an active position against the manipulation and treatment of foods, are fundamental.

 

 

Other activities put forth by the Silestone Institute are the educational workshops for children, which aim to contribute to the adoption of good habits, relating to food hygiene, from a young age. As Maite Pelayo explains; “the habits attained from the first few years of childhood, especially in relation to food hygiene, will not only allow them to be maintained throughout their lives, but also will determine their quality of life in the future”.

 

On a more scientific note, there is the ‘Theory of the Red Ink’, which exposes the concept of cross-contamination, an experiment intending to show how microorganisms move from one food to another, without us realizing.

 

The Silestone Institute is an international platform dedicated to the study, investigation and disclosure of knowledge regarding cooking on all fronts, from health and food safety, to the architecture and sociology of the kitchen. Through this initiative, the Silestone Institute, belonging to the Consentino Group, the main worldwide producer of quartz, aims to transmit the importance of taking the appropriate steps concerning food health and safety, with the objective of educating both health professionals and the general public on the vital role that hygiene plays regarding food safety.