DISCUSS THE FOLLOWING MICROBIOLOGICAL FOOD SAFETY ISSUES AS THEY WOULD ARAISE DURING PREPARATION OF THIS MENU:

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Order Details
you are asked to prepare a family dinner for ten people aged between 5 and 73 years. Each item on the following menu must be prepared using raw ingredients;
STARTER
prawm mayonnaise
fresh prawns mixed with home made mayonnaise and garnished with lettuce
MAIN COURSE
creamy chicken curry
chicken cooked with spices in a cream sauce, served on a bed of boiled rice.
DESSERT
strawberry mousse
freshly picked strawberries mixed with fresh cream and served cold.
DISCUSS THE FOLLOWING MICROBIOLOGICAL FOOD SAFETY ISSUES AS THEY WOULD ARAISE DURING PREPARATION OF THIS MENU:
cleaning/ washing prior to food preparation.
2] you, the food handler.
3] high and low risk ingredients
4] cross contaminatin
5] timing of preparation and storage of each item
6]critical control points in the production of each item.
the word limit for the report is 1500( excluding references, which should be cited in the text and listed art the end using the Harvard referencing system
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