Explain Good Workflow plan, reduce cross- contamination and accessibility for cleaning.
Answers
Answer:
Clean and sanitize food preparation benches and equipment that are in constant use at least every four hours. In order to maintain the hygiene of kitchen equipment, you may also need to use color-coded chopping boards and refraining from tasting the food and replacing the spoon back in the pot or tray.
Explanation:
Cleaning, disinfection and preventing cross-contamination are essential to:
●make sure the food you serve is safe to eat
●prevent food poisoning
Effective cleaning, and disinfection where necessary, gets rid of bacteria on hands, equipment and surfaces. This helps to stop harmful bacteria from spreading onto food. You should:
●wash and disinfect work surfaces and equipment between different tasks and after preparing raw meat, shellfish, poultry and eggs
●clean and clear as you go, washing or wiping up spills as they happen
●use appropriate cleaning products and follow the manufacturer's instructions
●use disinfection products that meet BS EN standards - check product labels for either of these codes: BS EN 1276 or BS EN 13697
●prevent food waste building up