FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Carry the knife at your side with the point down
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Carry the knife by holding the back of the blade to hand off to the dishwasher.
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Carry the knife at your side with the point up.
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Transport the knife on a cutting board.
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Detailed explanation-1: -Keep the blade pointed down while you’re carrying it. Hold the blade on the side of your body so the tip points toward the ground. That way, you’re less likely to injure yourself or someone else. If you drop your knife, move out of the way and let it fall to the ground.
Detailed explanation-2: -While you should always position a tip-up folder so that the blade opens into the seam of your pocket, minimizing the damage, pocket clips can move at times. A knife in the pocket in tip-down position is inherently safer. There is still a risk of getting cut when sitting down if a tip-down knife opens in the pocket.
Detailed explanation-3: -Handling a knife: Keep fingertips curled under the hand that is holding the food. Point the blade away from your body when cutting, washing, or drying a knife. Always use a cutting board. Secure your cutting board with a damp paper towel or non-slip mat.