Preparation Basics
When prepping food, what must be cleaned and sanitized before use?
What are workstations, cutting boards, and utensils
Name one reason food must be thrown out.
What is when food exceeds time and temperature requirements?
Or
contamination, sick employee handling, bodily fluids
List one safe way to thaw food.
What is refrigeration at 41°F or lower
What is the minimum internal cooking temperature for poultry?
What is 165°F?
How many total hours do you have to cool food safely?
What is 6 hours
Why is cleaning and sanitizing prep surfaces important?
What is to prevent cross-contamination and foodborne illness
What should be done if food is contaminated by sneezing or bodily fluids?
What is the food must be thrown out immediately
What are the four safe ways to thaw food?
In a refrigerator at 41°F or lower
Under running water at 70°F or lower
In a microwave (then cooked immediately)
As part of the cooking process
Why must poultry be cooked to 165°F?
What is to kill harmful bacteria and ensure food safety
Food reheated for hot holding must be reheated within how many hours and to what temperature?
What is within 2 hours to 165°F for 15 seconds?