Explain the high-risk good that was used and how you handled it to keep it safeHam - We handled the ham by using tongs when getting it and making sure that we put it on the brown chopping board instead of the red one.
Vegetables - We handled the vegetables by washing it properly and cutting it up on the green chopping board
Explain the health & safety procedures you put in place prior, during & after. Give 2 examples for each
During:
During the practical, we used the correct chopping boards when cutting up ingredients. For example, we used to the green chopping board when cutting up the vegetables and used the brown chopping boards when cutting up the cooked meat.
By doing this strategy we are making sure that we don't cross-contaminate any of our ingredients. We know our food is safe because we have not mixed up the meat and vegetables, therefore the bacteria that may come with the meat and vegetables are not getting mixed up.
After:
After the practical, we made sure to wash all the dishes we used properly, even the chopping boards.
By doing this strategy we are making sure that the next people who use the dishes will not get any bacteria on their food. We know this is safe because the next people using the dishes will not cross-contaminate the food they're cooking as the dishes they're using are clean.
