Today we had a guest speaker Samantha (not sure of her last name) and she took us for a session on food handling and what the right temperatures for cooking and reheating. She talked to us about the 3 types of contamination they were; physical, chemical and microorganisms. She also taught us the 2 hour 4 hour technique, where if food is out on the bench for 1-2 hours is ok and you can either cook it or refrigerate it. When food is out on the bench for 2-3 hours you can’t refrigerate it and you must use it immediately (and the amount of time it was on the bench before/if you refrigerated it counts as well). And when food is left on the bench for more or equivalent of 4 hours you must get rid of it immediately. We also did this thing where you had to have this cream rubbed into your hands and when a UV light was shined onto your hands you could see the bacteria. We had to wash our hands and shine the UV light over them again many people had to go back and do it again.

Jessy from Kaniva College