FOOD TECHNOLOGY

Detailed explanation-1: -Blue chopping boards should be used for raw fish and shellfish. This could include, for instance, salmon, tuna and mussels. Many people are allergic to these type of foods so it is important to keep the preparation areas separate in order to prevent-cross-contamination.

Detailed explanation-2: -To avoid cross-contamination you should also: clean and disinfect work surfaces, chopping boards and equipment thoroughly before you start preparing food and after you have used them to prepare raw food.

Detailed explanation-3: -Using coloured boards helps to minimise the risk of cross-contamination by ensuring that high and low risk foods, such as raw meat and salad vegetables, are kept separate. In turn, this helps to prevent outbreaks of food poisoning and upholds a good business reputation.

Detailed explanation-4: -Plastic cutting boards make it easier to prevent cross-contamination. Unlike wood, plastic is not porous so bacteria can’t easily hide in cracks and crevices. Plastic boards are also dishwasher friendly, making the cleaning and sanitizing process extremely manageable.

Detailed explanation-5: -A green chopping board should be used to cut washed vegetables. Some examples of cut-washed vegetables would be peppers, cucumbers, and tomatoes.