How to prevent food poisoning:
- Cleaning - antibacterial, sterilising (boiling hot water) etc
- Cooking temperature - food must be 72 degrees for 2 minutes after cooking, visual check etc
- Chilling - Fridge = 0-5 degrees, Freezer = -18 degrees
(Domestic freezer = -18 degrees) (Commercial freezer = -29 degrees)
- Cross contamination (avoiding it) - use different equipment for different foods e.g. coloured chopping boards. Make sure surfaces are cleaned and food is stored correctly.
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