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    Risk Management As Applied Food Safety, Sanitation and Security

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    Katherine Montaner
    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

    Uploaded by

    Katherine Montaner
    7 views9 pages
    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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    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.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    7 views9 pages

    Risk Management As Applied Food Safety, Sanitation and Security

    Uploaded by

    Katherine Montaner
    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.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 9

    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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