NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Which of the following is NOT an example of cross-contamination?
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forgetting to wash hands and then touching food
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using the same knife to cut raw chicken as you use to cut the lettuce
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not separating carrots and green peppers on a cutting board
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using the same plate to carry raw hamburgers as you did to carry the cooked hamburgers
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Explanation:
Detailed explanation-1: -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-2: -White chopping boards-bakery and dairy products. Yellow chopping boards-cooked meat. Brown chopping boards-root vegetables. Red chopping boards-raw meat. Blue chopping boards-raw fish. Green chopping boards-salad, fruit and fresh vegetables.
There is 1 question to complete.