b"Key Stage 3FOOD AND NUTRITIONIn order to maximise lesson time to it's full capacity its important that you are well prepared and organised before, during and at the end of your lesson.SAFETY AND HYGIENEThe food room is a high risk envirionment, so its important you alwaysT D N S U C C E E H S M A N U A S S T E U L Twork safely and hygienically.Prepare, store and label all ingredients in the correct location as instructed by your teacher. This is really important before, during and after your lesson. All high risk foods including meat, chicken, fish and diary mustbe stored in a fridge at 0-5C.Tidy up as you go along and wash your hands regularly throughoutthe lesson especially after preparing raw meat, poultry, fish, eggsor any other high risk ingredient.Keep raw and cooked foods separate and use the correct colourof chopping board, to prevent cross contamination. Cover any prepared foods after use and store in the correct place. Change your washing up water several times during the lesson and remember to always wash up in hot soapy water. All high risk ingredients such as meat or fish should be cookedthoroughly so that its core temperature is 75C or above for aminimum of 2 minutes. Check the temperature of the ingredientssuch as chicken or pork with a sterile digital food probe. When you have checked that a dish is cooked thoroughly it isalways good to do a taste test to check if it requires more seasoning. Remember to use a clean teaspoon and no double-dipping.Food reheated at home should also reach a core temperature of 75Cfor at least 2 minutes. Always take care when using knives or electrical equipment andfollow your teachers instructions carefully to prevent any accidentsor cuts. Report any accidents to your teacher immediately. Report any accidents, burns or spillages to your teacher and seek assistance immediately."