(Tick the correct answers)
Question 22:What are the common requirements for storing and labelling salads, dressings and appetizers?(Tick the correct answers)
Question 23:The common hygiene requirements for avoiding contamination risks for appetizers and salads include:(Tick the correct box indicating true or false)
1.Always be aware of the danger zone and keep cold foods below 6°C and hot foods above 55°C.
2.When preparing food make sure that you only take out small amounts at a time to minimise internal temperature changes andto keep bacterial development to a minimum.
3.Keep food types separate to avoid cross-contamination and consider your work processes during preparation and plating.
4.As most appetisers are produced in the larder section, there is less risk for cross-contamination as only cold foods are prepared true30of 46