WASHING HANDS |
FOOD AND KITCHEN SAFETY |
BEFORE PRACTICAL- Plan your cooking lesson - break up steps and recipe to ensure you are prepared for the lesson
- Bring in your ingredients and a container to take your dish home - wash hands - pre-weigh as much ingredients as you can to save time in the practical |
DURING PRACTICAL- Wash hands
- Apron on - tie hair up -set up workstation with all your ingredients. Get rid of any flammable packaging on items, either before or as soon as you open them in the lesson. -Do not leave anything unattended - no running in the kitchen - do not cross-contaminate. Keep raw meat/eggs/fish separate to fruits and vegetables |
AFTER PRACTICAL- Wipe down your workstation
- wash and dry all equipment before putting them back in the drawer. - wipe down the sink - get rid of all food waste - get rid of all rubbish - put your dirty tea towels, cloths and aprons in the washing basket. |