Chop Suey - HEc

Chop Suey

When we collected our ingredients, we chopped up the vegetables (capsicum, onion, broccoli) with a clean green knife on green board (washed it under the water too so no bacteria; chemical, germ/bacteria, dirt, is left on there), chopped up our meat on the red board with a clean red knife (and collected it with tongs, a red board, and carried it back to our table). Our food is safe because we used the right boards and knives which limited cross-contamination (juices and bacteria spreading), we also cooked the food in the pan, so no bacteria should've survived because it died in the heat. They're either on separate boards or in separate bowls to prevent cross-contamination too.

Our food can be contaminated chemically, biologically and physically (sprays- chemical, bacteria; sneezing- biological, etc, or hair/nail/metal/insect getting into it- physical).

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.