Hygiene

Question 1

What are the 4 hygiene C?

Answer 1

Cross contamination
Cleaning
Cooking
Chilling

Question 2

Elaborate on cross contamination:

Answer 2

This is where harmful germs from one type of food products accidentally passes on to other foods.
Usually from one persons hands or utensils.

Question 3

Elaborate on cleaning.

Answer 3

Wash your hands with soap and clean water before touching and immediately after handling raw foods.
E.g.meat, eggs
As well as bins, touching pets, or even going to the toilet.

Question 4

What are the steps to cleaning before cooking:

Answer 4

Clean and disinfect all surfaces immediately after preparing food
Ideally, use different colour-coded chopping boards for raw and ready-to-eat foods.
Cover food or keep it in sealed containers to stop germs getting in
Store and prepare raw food away from cooked and ready-to-eat foods
Keep any pets or animals away from food preparation and eating areas.

Question 5

What to do when cooking raw meat:

Answer 5

Cook meat thoroughly to kill the harmful germs that cause food poisoning. To check your meat is cooked, insert a knife into the thickest part – there should be no sign of pink meat and any juices should run clear.

Question 6

What are the red chopping boards used for?

Answer 6

Raw red meat.

Question 7

What is the blue chopping boards used for?

Answer 7

Raw seafood.

Question 8

What are the green chopping boards used for?

Answer 8

Vegetables and fruits.

Question 9

What are the yellow chopping boards used for?

Answer 9

Poultry.

Question 10

What are the brown chopping boards used for?

Answer 10

Cooked meat.

Question 11

What are the White chopping boards used for?

Answer 11

Diary products.