Identify potential food-safety hazards when preparing, serving, clearing away and storing food and drink?
When preparing food, you must be sure the area is completely clean and free of bacteria before starting. Clean the cutting board after each use, using bleach or disinfectant solution cleaning up after meats or poultry. [ Keep foods at proper temperatures, to avoid bacterial growth and the possibility of food poisoning. Keep hot foods hot, and cold foods cold. Be careful not to cut yourself with
sharp knives, or burn yourself with hot oil or hot water. Keep chemicals stored in separate area from foods. Keep the date opened on containers or leftovers, do not use past safe date (varies by type of foods). When clearing away, use clean cloth to wipe table, not leftover napkins - to avoid spreading germs. Most importantly, be sure to wash your hands thoroughly before and after food preparation and after cleaning up. ]
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