Chop Suey

During yesterday's practical, we ensured that we limited the chance of contamination by:

- Using different chopping boards.

We used green chopping board when we were cutting vegetables. We also used the red chopping board when we were cutting red meat which in our case was beef. We did this to prevent cross-contamination from the blood of the red meat into our vegetables.

- Using tongs and a tray when collecting the beef.

 When we were collecting our beef, we used tongs rather than our hand. This is to prevent bacteria from our hands contaminating into the beef.

- Using separate knives. 

We used separate knives to cut our ingredients. We also made sure that the knives we used are clean and free of food particles. We used the red-handled knife to cut our beef and use the green-handled knife to cut vegetables. This also prevents cross-contaminating from the blood of the beef into the vegetables.

- Washing vegetables

After collecting the vegetables, we ensured that we washed them before cutting or putting them into our food. We did this to wash away any bacteria from the vegetables we used.

- Clean and sanitised work area

Before starting our practical, we ensured that we wiped our workbench with anti-bacterial spray. By doing this, we are changing the ph level of our workbench higher than ph level 7 which is the optimal growth of bacteria. Changing the ph level higher than the optimal level for bacteria means that the environment for the bacteria was changed therefore killing them.