You have to avoid cross contamination although preparing the ingredients. You must utilize different cutting boards for the people you assist for fruit and veggies for instance, for meat and poultry. Precisely the same does apply to kitchen knives. Better eating places will colour chopping boards to make sure they are used suitably and avoid any potential for cross contamination and code their knives. All food floors should be washed with anti bacterial sprays and thoroughly clean fabrics and sponges.
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