Reflection of blog posts (Julina Tay)

Through this whole process of elearning, I have learnt food safety issues on poor personal hygiene, the importance of food safety and the costs of foodborne illnesses, (forexample, loss of customers and sales, lowered employee morale and closure of food establishment). I have also leant about foodborne hazards, prevention of health risks and potentially hazardous foods, which are milk and milk products, sliced melons, meat and poultry and etc. These are foods that are able to support the rapid progressive growth of microorganisms than others. Through this, i have learnt to be more careful while handling potential hazardous foods in the future, as well as maintaining proper personal and kitchen cleanliness to prevent microbes from growing and to prevent foodborne illnesses from happening. 

I could have include more and better pictures in my blog posts to illustrate my points. Furthermore, i agree with what Huihuang had commented "Kitchen is the area when chef or any food handlers prepare their food in.It is essential that the kitchen is kept clean at all times to prevent pests like rats,lizards etc. from contaminating the utensils that is used to prepare food." In summary, HuiHuang meant that we should always keep the kitchen clean and free from pests. This is to keep food poisoning at bay and prevent biological hazards in food.

For my personal hygiene blog post, i could have include better pictures which illustrate show pipe-in warm water. I also agree with what Wang Miao had commented, "It is a good habit and good personal hygiene by washing hand before starting all the work in the kitchen. Hands carry many bacteria. If handling food without clean hand, the bacteria on the surface of hand will spread or transfer to the food and lead to cross contamination. This may lead to food poisoning also. keep this good habit" In summary, she meant that we should always have clean hands when we handle with food in the kitchen as our hands contain a lot of bacteria which may lead to cross contamination.