Mindreader

to discuss effects of unsafe practices of prepping food and assessing the effectiveness of prepping food safely

Food Safety Regulation (General Food hygiene)

This food and safety Regulation covers the basic principles of hygiene. The businesses must follow and relate to staff the premises and food business, whether it is a caravan in a lay-by selling food, drinks or snacks. If someone was cooking and they did not wash their hands, the disease would start to spread from when they start the cooking until it has been served.

This is known as hygiene you should know always to wash your hands. e.g. when you come home from school you should wash you hands because you do not know where it has been. There are a lot of adverts showing why you should wash your hands even in the kitchen it always says wash your hands because of you and everybody else's safety.

The foods can contaminated in a variety of ways physical, chemical & biological

Physical contaminates – this includes bones, shells or pips this can be from equipment jewellery, hair, fingernails, plaster, dust and dirt there are a lot of physical contamination.

Chemical contamination – this can be caused by cleaning chemicals, if they are not kept separate from food and food preparation areas, and agricultural chemicals, for examples on fruit and vegetables if they have been sprayed. Left over food or drink from metal containers should always be transferred to a non-metallic containers and stored covered in a refrigerator.

Biological contamination – contamination by bacteria or viruses where they multiply on the food to dangerous levels, or by moulds which cause toxins on food. When they eaten, they cause illness