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Original Question

From the list below, identify six (6) safe food handling practices for meat, fin-fish and poultry. Choose six Question 6Answer a. Use different colour coded boards only when preparing allergen related foods b. Store under refrigerated or freezer conditions and store raw below cooked/ready-to-eat items and ensure raw items do not touch cooked/ready-to-eat foods (cross-contamination) c. Cook to required temperature for the time available d. Apply required personal hygiene practices e. Rotate using First in, First Out f. Thaw correctly g. Ensure utensils etc are cleaned and sanitised after use before they are used again h. Foods not completely thawed are safely thawed using hot water i. Use separate colour-coded chopping boards for meat, fin-fish and poultry j. Ensure hands are rinsed at the start and end of your shift k. Protect from contamination by washing all meat products, especially chicken before storing

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