Food Stafety

1.Differentiate between perishable and non-perishable victuals. putrescible sustenance has game wet content whereas non-perishable nutriment has low water content. Perishable food has to be refrigerated while non-perishable food has to be lay in open baskets in a collected place. 2.Give reasons for the side by side(p) guidelines to prepare food safely. | |Guidelines |Reasons | |a) |Keep novel food and cooked food apart and use |Raw food, in particular meat, fowl and seafood, and their juices, stinker | | |separate utensils for each food or wash up them |contain formidable microorganisms which may be transferred onto other(a) | | |between uses, if victimisation the same utensils. |foods during food preparation and storage. | |b) | cost the safety overlook of first in, first surface |Storage and pestis control. | | |when preparing food for cooking | | |c) | determine that novel food is cooked thoroughly. | veracious cooking kills almost all dangerous microorganisms.

| | | | ! | |d) |Serve cooked food immediately after cooking or | | | |store it in the refrigerator or freezer at once it is | | | |cooled. | | |e) |Ensure food is kept outside the Danger govern of |Microorganisms can multiply very quickly if food is stored at populate | | |5oC -- 60oC...If you want to get a full essay, hostel it on our website: BestEssayCheap.com

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