What are the four main areas that students must be aware of in the kitchen that relate to safe kitchen practices?

Temperature: the danger temperature zone is between 5-60 degrees, food should be cooked above this temperature to kill bacteria and stored below 5 degrees in temperatures. 2. Cooking food thoroughly: Cooking food correctly kills off food poisoning bacteria. Meat especially poultry and minced meat needs to be cooked properly and all the way through. 3. Preventing the cross-contamination of food: Cross contamination occurs when raw food comes into contact with cooked food and the bacteria transfers to the cooked food from the raw food. Food must be covered when it is in the fridge along with using or washing chopping boards and utencils between the use off cooked and raw food. 4. Personal hygiene: When preparing food in the kitchen enclosed leather shoes, hat and apron must be worn and long hair tied back. Hands must be washed when entering the kitchen, after wiping your nose, going to the bathroom before you eat or cook.