Problem
1. Explain the correct storage procedures for raw meat, and seafood, to prevent contamination, food poisoning and spoilage.
2. Discuss two techniques that are useful in the preservation of meat.
3. Identify two occupational health and safety issues associated with the handling and storage of meat, seafood, poultry, and games.
4. Discuss potential hygiene problems/risks which could be associated with the preparation and storage of meat, seafood and poultry and game in (3) above.
5. Outline three appropriate preventative measures that can be taken to eliminate the risks identified in (4)