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3.4.2.2 Preparing, cooking and serving food GapFill
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Food safety is about making sure that food is to eat. This means making sure that food handling areas are clean, that food handlers follow effective hygiene procedures, food is hot enough to kill , and, therefore, cooked for the correct duration of time. This may be identified using a food temperature probe to indicate the temperature of the food in the middle. Food should be eaten within its ‘use by’ date, cooked or reheated using the correct temperatures and chilled, thawed or frozen correctly.
Bacteria can live on hands, work surfaces, containers, cutlery, utensils and equipment, towels and cleaning cloths. Therefore, hands should be washed: before starting work, before touching -risk foods, after handling raw food, after touching yourself, including after and eating and after dealing with food waste and rubbish.
Equipment and utensils should be used to prevent touching the food with hands. Equipment and utensils such as knives and chopping boards should be -coded to prevent cross-contamination. For example, only use a chopping board and knives that are for raw meat and for salads and fruit. This helps to prevent bacteria being transferred from raw food to high-risk food. It is important that raw and high-risk foods are stored so that -contamination is prevented. For example, do not place raw meat on a shelf above other food, especially high-risk food, so that juices or fluids drip onto the items stored on shelves below.