SAFETY AND HYGEINE

Question 1

HOW TO AVOID BURNS, CUTS OR TRIPS AND ELECTRUCUTION?

Answer 1

• to prevent burns, wearing oven mitts or cloth when taking out hot trays from oven
• to avoid cuts, having a mat under the cutting board to prevent board slipping and cuts
• to avoid trips, walk never run in the kitchen
• to avoid electrocution, unplug or turn off the applicant when not using (keep away from water)

Question 2

2-4 HOUR RULE:

Answer 2

2 HOURS OR LESS SAFE TO CONSUME AND STORE
2-4 HOURS SAFE TO EAT BUT NOT TO STORE
4 HOURS+ THROW AWAY NOT SAFE TO EAT NOT SAFE TO STORE s

Question 3

HOW TO AVOID BACTERIA GROWING ON FOOD:

Answer 3

follow the 2-4 hour rule
(temperature and moisture)

Question 4

HOW TO DEFROST FOOD:

Answer 4

1.COVER WITH PLASTIC WRAP
2. PLACE INTO COLD ROOM
3. BOTTOM SEHLF DRIP TRAY

Question 5

AVOIDING CROSS-CONTAMINATION

Answer 5

• KEEP RAW FOODS SEPERATE FROM READY-TO-COOK FOODS
• USING SEPERATE UTENSILS

Question 6

CHOPPING BOARD COLOURS:

Answer 6

BLUE: FISH
RED: RAW FOODS
BROWN: VEGGIES
GREEN: FRUIT, HERBS, SALAD
YELLOW: COOKED MEAT

Question 7

WASH HAND STEPS?

Answer 7

1. BASIN
2. SOAP
3. WASH PALMS, FINGERS, NAILS, ETC
4. RINSE
5. DRY