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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

Sagot :

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
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