Understand hygienic practice in relation to control of infection in Early Years Settings in line with statutory requirements and be able to use hygienic practice to minimise the spread of infection in Early Years settings
Food Safety Coaching (Part 2): Keeping equipment separate. Controlling cross-contamination by using clean and separate equipment to keep food safe. Produced by the Food Standards Agency via YouTubeWatch this video which shows good practice in preventing cross contamination in the kitchen.