Cross-Contamination
What is cross-contamination
The transfer of harmful substances
What is the Temperature Danger Zone?
41°F–135°F (5°C–57°C).
Where should food be purchased from?
Approved, reputable suppliers.
What should you do when a food delivery arrives?
Inspect the food before accepting it.
What does a food thermometer measure?
The temperature of food.
What should you do after preparing raw chicken before preparing ready-to-eat food?
Clean and sanitize the equipment and work surface.
What is time-temperature abuse?
When food is exposed to unsafe temperatures for too long.
Why is it important to purchase food from approved suppliers?
They meet food-safety standards and regulations.
What should you check on refrigerated food when receiving it?
Its temperature and condition.
What is a TTI (time-temperature indicator) used for
It can show whether a product has experienced unsafe time-temperature conditions during shipment or storage.
Why should raw food and ready-to-eat food be prepared at different times?
To reduce the risk of cross-contamination.
What should you use to check the internal temperature of food?
A food thermometer.
What should a manager consider when choosing a supplier?
The supplier's safety practices, reputation, and ability to meet the operation's needs.
What should you do with food that has signs of contamination or damage?
Reject it.
What should you look for when inspecting food packaging?
Damage, leaks, swelling, tears, or other signs of contamination.
What is one way to prevent cross-contamination when using cutting boards?
Use separate cutting boards/equipment for different types of food.
What is thermometer calibration?
Adjusting a thermometer so it gives accurate readings.
What should be done if a delivery does not meet safety requirements?
Reject the shipment or unsafe items.
Why should deliveries be inspected immediately
To make sure food is safe before it enters the operation
Why is it important to check expiration/use-by dates
To make sure products are safe and suitable to use.
A worker cuts raw chicken and then uses the same cutting board for lettuce without cleaning it. What hazard is present?
Cross-contamination.
What method can be used to calibrate a thermometer using ice and water?
The ice-point method.
Why is it important to establish purchasing specifications?
They help ensure the operation receives safe, consistent-quality products.
You receive a shipment with damaged cans that are swollen or leaking. What should you do?
Reject the damaged cans.
You receive a delivery. Some food is at an unsafe temperature, several packages are damaged, and one shipment shows signs of temperature abuse. Should you accept everything? Explain why or why not.
No. Unsafe or damaged products should be rejected to prevent unsafe food from entering the operation.