Q5.Joanne started a new job at a large restaurant chain. She was trained on how to prepare food hygienically and to avoid cross contamination of meat with vegetarian produce. Once

Joanne was left with her co-workers they quickly made it clear that they did not bother following those rules when managers were not around. The rules were time consuming and pointless. Joanne witnessed raw meats being prepared on chopping boards also used for cooked produce. She also saw meats regularly prepared on the same surfaces as vegetarian produce.