Good Hygienic Practices

• Always wash your hands thoroughly before handling food.
  
• Wash vegetables and fruits with cold water before cutting them.
  
• Work on a clean surface, away from raw meat, to avoid cross-contamination..
  
• Creations that contain dairy products (cheese or dip, for example) should be refrigerated until ready to serve and left at room temperature no more than two hours.
  
• Once you have finished eating each creation, throw away any leftovers, especially if they have been handled.

Warning

When preparing a children’s party, ask other parents whether their child suffers from any food allergies and eliminate the allergenic foods when necessary.

Quality Vegetables and Fruits

• Each creation should be put together on the day it will be served. If you are preparing it a few hours in advance, coat vegetables and fruits with a splash of lemon juice to avoid discoloration.
  
• It is preferable not to cut vegetables and fruits too much in advance, to avoid vitamin loss.
  

Tip

Mushrooms, broccoli, bell peppers-everything is raw. So to avoid damaging delicate vegetables and fruits as well as to facilitate the assembly of the various parts, use a toothpick to make holes in them first or cut incisions into them before assembling the creations.

Materials required

• Toothpicks
• Wooden skewers
• Cloves
• Metal wires or pipe cleaners
• Melon baller