A recent real world example of a food handler in a takeaway restaurant kitchen. There are at least 3 potential hazards on show here (see the end of this article)!
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- The probe thermometer is broken, so this kitchen cannot guarantee that their food is safe
- It has not been cleaned recently
- The food handler has decorated nail extensions and varnish which could potentially contaminate food being prepared
Hopefully you will have realised that these are colour coded cutting mats for kitchen usage. But what is the big error in the way that they have been stored?
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