Safety and Hygiene in the Food Technology Kitchens
- Wash and dry hands before handling food.
- Tie back hair and secure dangly clothing.
- Wash and dry dishes thoroughly in warm, soapy water.
- Wear an apron.
- Use oven gloves when handling hot equipment.
- Minimise movement around the kitchens; especially when carrying anything hot or sharp.
- Wear a disposable glove if you have any cuts or bandaids on your hands.
- Make sure your fingernails are short and clean.
- Avoid cross contamination: This is when bacteria from raw meats come into contact with food that is not going to be cooked.
- Wash your hands, work area and equipment thoroughly after handling raw meat.
- Use a separate cutting board and equipment for raw meat.
Health and Safety Worksheets
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Health and Safety Worksheets
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