Home ec

In Class yesterday we did a practical and we made chop suey, we had to wash our hands in hot soapy water to get rid of any germs or dirt, we had to make sure the table was wiped with hot water and an antibacterial spray made sure all bowls, chopping boards (red for red meat and green for vegetable, same with the knives), and cutlery was clean to make sure the chance of contamination is very low, we made sure the meat was handled carefully and cooked throughout, we had to defrost it first and then cut it into strips on a clean chopping board and knife then added it into the pan, the vermeil was handled with clean tongs and put into warm water to cook, we collected the peas and soy sauce into small bowls to add later, we eventually added the vegetables, vermicelli, soy sauce into the pan with the meat to cook throughout, I know my food is safe because everything was handled carefully and everything was clean after the food was cooked we served it into clean bowls using tongs then cleaned all the equipment with hot soapy water and the dried and put back away in the proper place, we wiped down the tables with hot water and antibacterial spray and made sure there was no moustiure in the sink and equipment, I know my meat was cooked upto 75 degrees which kill bacteria so it doesn't have envioment to reproduce.