Risk Management As Applied Food Safety, Sanitation and Security
This document discusses proper food safety practices when using chopping boards, including:
- Using different colored chopping boards for different types of foods to prevent cross-contamination.
- Washing and drying chopping boards properly after use to prevent bacteria growth.
- Replacing chopping boards that become scratched, as scratches can harbor bacteria.
Proper use and cleaning of chopping boards through color-coding and avoiding towel drying helps reduce risks to food safety.
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Risk Management As Applied Food Safety, Sanitation and Security
This document discusses proper food safety practices when using chopping boards, including:
- Using different colored chopping boards for different types of foods to prevent cross-contamination.
- Washing and drying chopping boards properly after use to prevent bacteria growth.
- Replacing chopping boards that become scratched, as scratches can harbor bacteria.
Proper use and cleaning of chopping boards through color-coding and avoiding towel drying helps reduce risks to food safety.
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Risk Management As Applied Food Safety, Sanitation and
Security. Green: Fruits & Vegetables.
Yellow: Raw Poultry
Blue: Fish & Seafood
White: Dairy Products.
Tan: Cooked Meats
Red: Raw Meat.
The brown chopping board is used for the preparation of vegetables, such as root vegetables Plastic purple chopping boards can significantly reduce the risk of gluten contamination in your kitchen or cafe. Yes because it is proper way to prevent bacteria from being transferred to different types of food because preventing bacteria is important to food safety and of course colour coded boards make everything to be easier to rem which ones to used and used to separate different types of food. High density chopping boards are much more durability than low-density boards and therefore are perfectly suited for busy commercial kitchens and restaurants and it is washed and dried in a commercial dishwasher while Low density chopping board is Much lighter and easier to carry around kitchens and it is more prone to knife scratches as the polyethylene plastic is less dense. Nothing more important after using your chopping boards is taking care of it by washing and drying it using the racks and not a towel or any cotton because based on the article I read, towel can cause a breeding ground for bacteria so for me it’s better to dry each chopping board using racks. Maybe we should replace it when it is covered by scratches after using the sharp knife because it is the perfect hiding place for the bacteria because it is hard to clean every part of the chopping board. Submitted By: Katherine Paula M. Gumba 1HM3
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