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Chop Suey

In yesterdays practical we ensured that we limited the chance of contamination. The first process we done was washing our hands, tying up our hair and spraying our table tops with antibacterial spray. Before using any equipment we made sure it was all clean and dry. When we used the meat we we made sure we properly handled it, we collected the meat from the trolley in a tray to make sure the blood didn't drip everywhere we also made sure that we cooked our completely. I know that my food is safe because we used all clean equipment and we didn't cross-contaminate anything by using the right coloured boards. We do these actions to try prevent any sort of contamination. I know that if I do this action as they are meant to be cooked at 75 degrees which kills the bacteria.