HomeEc L1 Chop Suey

03/03/20, Tuesday

  During yesterday's practical, we ensured that we limited the chance of contamination by washing the vegetables to make sure to get rid of the dirt and other chemicals on the vegetable. We used different clean boards and knives for both the vegetables and the beef, we used the red board and knife for the beef and the green board and knife for the vegetables. We collected our beef by using tongs and putting it on a clean plate, we did this because if we used our hands, we might've transferred more bacteria since we touched other foods. We prevented other food particles from getting into our food. I know that our food is safe because we took away one of their needs which is their food source this could prevent them from growing faster on the food.