Overview
- Health agencies emphasize strict kitchen hygiene for shared-table meals, urging separation of raw and ready-to-eat foods, frequent handwashing and tongs for handling poultry.
- Authorities note that contact between raw ingredients and other items at the table can contaminate even cooked meat in raclette and fondue settings.
- Outlets report no new outbreak, with the late‑December advisory repeating annual guidance to reduce foodborne illness during year‑end gatherings.
- Consumer planning tips highlight typical portions: about 200–250 g raclette cheese per adult, 150–200 g fondue cheese per person, roughly 150 g meat or fish, 150–200 g potatoes or bread and around 200 g vegetables.
- Chefs and guides offer practical preparation ideas, from Peter Gee’s traditional and machine‑assisted fondue methods to creative raclette pfännchen and star‑chef recipes.