Reflection 2

Based on the first post regarding the do’s and don’ts, I understood that we must maintain a good personal hygiene in order to keep either customers or ourselves safe from diseases. These diseases include food borne illnesses caused by bacteria. These bacteria may result from the bad personal hygiene, for example, not washing hands after visiting the toilet or not taking bath regularly. In addition, I realized and understand that we need to practice proper hand washing in order to keep good personal hygiene. Our hands may have in contact with many microorganisms and bacteria during our daily lives.

Other than that, I clearly understand that different colors of chopping board are used for cutting different ingredients, such as the red one is for raw meat and the green one is for fruits and vegetables. This can avoid the happening of cross contamination of food that may cause food poisoning.

Lastly, I understand that we have hand soap or sanitizer available for the staff or chef in order to keep their hands clean all the time. The soap acts as an antibacterial and they are gentle to the skin. On the other hand, the sanitizer contains alcohol that will kill germs and bacteria. In conclusion, maintaining a clean and healthy environment in food preparation area or dining area involves the cooperation from the staffs, chefs and customers.

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