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Food safety (Temperatures (100C (Boiling temp, All bacteria destroyed), 4…

- - - - Moisture
      - Food
      - Warmth
      - Time
  - - - Cross-contamination is the transfer of pathogenic microbes from an infected source to an uninfected food.
    - - By holding food in a safer and colder place and cooking untill all bacteria are destroyed
  - - - Mince
      - Pork
      - Beef
    - - Chicken
    - - Cheese
      - Cream
      - Milk
      - Yogurt
    - - Squid
      - Mussels
      - Fish
      - Scalops
      - Oysters
- - - - Knives
      - Pots/pans
      - Spatulas etc
      - Plates
  - - - After toilet
      - After getting them dirty
      - Before/after handling food