Hi there

I would like to know the precautions of staphylococcus aureus in making sandwiches in advanced

Regards
Leigh-anne

Wearing gloves...

Thank you for your reply

I have listed the following, and would like to see if maybe I have missed anything

Have high standards of personal hygiene, also wearing head net, gloves and a mask, use clean disinfected utensils, use tongs as often as possible, wash all foods that can be washed, keep the sandwiches in a cool dry place and cover with a food net or store in a sealed container

Can you tell me how SA is spread?

Through cross contamination,
Uncovered wounds,
Multiplication of exotoxins
Ungaurded coughs and sneezes..

through cross contamination,
uncovered wounds,
multiplication of exotoxins
ungaurded coughs and sneezes..

With that said, how would you prevent the spread? I can't do your homework for you, but I am willing to help you.

keep the sandwiches in a cool dry place and cover with a food net or store in a sealed containerHello Leigh-Ann:

Keep cold foods cold, and hot foods hot.

Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.

excon

Thank you