What are the five hygiene rules that a chef should observe when presenting food accompaniments?

1. Wash hands thoroughly before handling any food accompaniments to prevent the spread of bacteria and germs.
2. Use clean and sanitized utensils and equipment when preparing and serving food accompaniments to avoid contamination.
3. Store food accompaniments at the correct temperature to prevent spoilage and bacterial growth.
4. Avoid cross-contamination by using separate cutting boards and utensils for raw and cooked food accompaniments.
5. Keep food accompaniments covered and protected from pests and other contaminants to maintain their freshness and quality.

1. Wash hands thoroughly with soap and water before handling food.
2. Use clean utensils and equipment.
3. Avoid cross-contamination by keeping raw and cooked foods separate.
4. Keep food refrigerated or at the proper serving temperature.
5. Dispose of food waste properly to prevent pests.