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L2 Y8 Meat safety

Last updated almost 5 years ago

3 questions

1

1

Question 2

2.

What is the main risk of handling and working with raw meat?

1

Question 1

1.

What colour chopping board is used for raw meat?

Green 

Red

Yello 

Question 3

3.

Between what tempreture is classed as the 'danger zone'

6-70 c

4-60 c

10-50 c