Vegetables & Ham Wrap

What was the high-risk food we used, how did we handle it to keep it safe?

The high-risk food we used as an ingredient today was the ham. We handled it safely by carefully using the tongs to separate it. We also integrated the meat from the vegetables by using different chopping boards.

Safety practice and procedure we did prior, during and after. (Give 2 examples for each)

Prior to the cooking process, the people who had long hair tied their hair in a bun, to keep it out of the way and avoid any food. Doing this made sure that any unwanted bacteria from the hair won't make any contact with the ingredients and keep it sanitary.

Another procedure we practised was putting an apron on. Being out and about all day with our school uniforms can only mean that many bacteria have been absorbed in it. To avoid any getting in our food or any surfaces in the foods room, we wore an apron.

During the cooking process, we made sure to separate the vegetables and ham by keeping it in separate boards. Doing this will avoid cross-contamination. Vegetables and meats both have different properties and bacteria and cutting boards easily absorb this, causing the ingredient's bacteria to morph into each other.

A knife is obviously one of the most dangerous items in the kitchen with its sharp blade, so it is our top priority for kitchen safety. When taking the knife out of the shelf, we made sure that it was facing on down and on our sides to avoid stabbing one of our classmates. We also ensured that we won't treat it as a toy or play around with it. These precautions guaranteed our safety knowing that a sharp object isn't being thrown around or being swung in the classrooms.

After making our wraps. we immediately washed the plates and dishes thoroughly. Washing them in hot water will eliminate the bacteria that has been transferred from the food before it. This is because bacterias hate really hot temperature, 60 degrees Celcius or above will be deadly for the organisms.

After clearing the benchtop we wiped down the table with some spray. Spraying and wiping the table will eliminate the bacteria. Since bacterias like their PH level neutral, adding some alkaline on the table will surely wipe them out.

How do you know that the process/strategies you put in place maintained the safety of your food?

All the strategies we put into practice are guaranteed to take out bacteria. We avoided getting bacteria into our food by tying our hair to prevent the fallout to get in our food, that works the same with the aprons. We then killed the bacteria that roaming around or will provoke it to prosper by cleaning our equipment and tools with soap.

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