- So you don't harm yourself or others or contaminate your food
2. What 2-3 key guidelines did you follow yesterday to ensure that your food was safe
- Used the right boards and knives to ensure we didn't cross-contaminate
- Tied our hair up, wore clean aprons, nail polish and jewelry removed to ensure nothing went in our food that shouldn't be there.
3. Name one type of bacteria you were protecting yourself from, what action did you take, how do you know you were safe?
- We were protecting ourselves from Salmonella. We used the yellow cutting board and knife and checked to make sure the internal temperature of the cooked chicken was 75℃. I know I was safe because at 75℃ bacteria starts to die.
Yes point 3 is showing that you have a greater understanding and further developing you knowledge will certainly benefit you when it comes to accessment
ReplyDelete