Foodborne illness and be transmitted from person to person or person to prepared food in a number of ways. Please discuss strategies for food handlers to prevent cross-contamination
Wash your hands Wash worktops, knives and utensils Wash dishcloths Use separate chopping boards Keep raw meat separate Store raw meat on the bottom shelf Cook food thoroughly Keep your fridge below 5C Cool leftovers quickly Respect 'use-by' dates
