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..

Quote:

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Originally Posted by vroulief

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

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

Quote:

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Originally Posted by vroulief

keep the sandwiches in a cool dry place and cover with a food net or store in a sealed container

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Hello 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