HEc- Ham Wraps
High-risk food that was used, how you have to handle it to keep safe:Mayo; high-risk- brought out at the very end so it wasn't just sitting there becoming contaminated.
Ham; high-risk- brought out at the very start and eaten before the end.
Health & safety procedures prior, during, and after the practical:
Prior: Washing hands (killing off bacteria with soap and hot water), putting on an apron (preventing food from getting onto your clothing), washing down benches with spray and cloth (killing any bacteria that was possibly left on the bench), etc.
During: Using the correct boards and knives (preventing cross-contamination), washing dishes with hot soapy water (killing bacteria stuck to equipment), etc.
After: Washing down benches with spray and a cloth to prevent bacteria from spreading to the next group's food when they cook on that bench (cross-contamination and killing bacteria).
I know my food is safe because: We have carried out the procedures and strategies needed to keep our work area safe and clean to cook and eat.