Unit 3.4 Food safety

Be sure to place all lunches in the fridge and ensure that everything is kept at the right temperature.

Disease-causing bacteria can grow rapidly. Items such as

• meats (including luncheon meats)
• poultry, fish and shellfish
• infant formula
• gravies and sauces
• eggs and egg products (incl. mayonnaise and salad dressings)
  must be discarded if they are left at room temperature for more than two hours.\

Wash and dry dish cloths every day. Change dish cloths frequently throughout the day. Use separate cuttings boards for meats, vegetable and breads.

Your instructor can point you to training options in your community to receive your Food Safe certification.