Friday 17/2/17
Why is h/s important in the food industry?
- so you don't trip over things.
- don't drop things.
-so your hair doesn't get in your food.

What 2-3 key guidelines did you follow yesterday to ensure that your food was safe?
- yellow board with the chicken
- by not putting other things that could contaminate it near it.

Name one type of bacteria you were protecting yourself from yesterdays practical
- Salmonella

What action did you take?

How do you know you were safe?
because Jaz knows what she's doing and I trust here not to kill me.