During yesterday's practical, we ensured that we limited the chance of contamination by:-Using separate chopping boards
We used the green chopping board for the vegetables and used the red chopping board for the raw meat. We did this so that the juices from the raw meat will not contaminate the vegetables and vice versa. This ensured that the bacteria that comes from the raw meat will not go onto the vegetables, contaminating it on the way.
-Using tongs
We used tongs to pick up the beef from the trolley. We did this so that we will not be contaminating the beef, with germs that may come from our hands. This ensured that we will not contaminate the beef by using our hands.-Washing vegetables
Before using the spring onion, we washed it properly with water. We did this so that we would get the dirt off the spring onion so that it wouldn't contaminate the rest of the food. This ensured that our food will not get contaminated by the dirt or germs that came with the spring onion.
