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Food hygiene practices are necessary to keep our Food Technology classes safe.
Wash your hands with soap and warm water before cooking. Put your hair up or under a cap and wear an apron.
Prevent food borne bacteria related illness! Bacteria grow in the danger zone between 4'C and 60'C - refrigerate leftovers within 2 hours.
Cook meat to the right temperature - use a meat thermometer that specifies safe cooking temperature for chicken, pork, beef, fish.
Cover all cuts on hands and arms with brightly covered bandage. Any cuts on hands require plastic gloves over wounds.
Use separate cutting boards and utensils for raw and ready to eat food - prevent cross contamination!
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