Explain the principles of food hygiene and the sanitary procedures while preparing, holding, serving, displaying and clearing food.

1. 1 · Open in two lines. Food hygiene keeps food safe and suitable at every stage; sanitation keeps premises and equipment clean and germ-free. Together they prevent food-borne illness.
2. 2 · Principles of food hygiene.
   • Prevent contamination and cross-contamination.
   • Prevent bacterial growth; destroy bacteria by cooking.
   • Safe water, healthy handlers, clean premises, pest control.
3. 3 · Draw the flow of food with controls. [Flow: receive → store → prepare → cook → hold → serve and display → clear, with one hygiene rule under each box]
4. 4 · Preparing and holding. Sanitised surfaces, separate boards, washed produce, thorough cooking; hot above 60°C, cold at 5°C or below; never mix batches.
5. 5 · Serving and displaying. Clean hands, utensils not fingers, plates by the rim; sneeze guards, separate spoons, small refills.
6. 6 · Clearing. Prompt clearing, covered bins, soiled and clean items apart, tables sanitised, plate waste never reused.
7. 7 · In food service. Hospital kitchens apply these rules strictly because patients are more easily harmed by contaminated food.
8. 8 · Close in one line. Keep it clean, keep it separate, keep it hot or cold.

Scoring tip: Organise the procedures under the five stages named in the question; a table is the fastest way to cover them.