Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, utensils, etc., if they are not handled properly. This is especially true when handling raw meat, poultry, and seafood, so keep these foods and their juices away from already cooked or ready-to-eat foods and fresh produce. When handling foods, it is important to Be Smart, Keep Foods Apart — Don't Cross-Contaminate. By following these simple steps, you can prevent cross-contamination and reduce the risk of foodborne illness. Show Sets with similar termsThe most common food allergens include milk and dairy products, eggs, fish and shellfish, wheat, soy, soy products, peanuts, and other tree nuts. REMEMBER: Inform the customer how each dish is made and if there are any "secret" ingredients. Suggest simple menu items for customers with food allergies. Prepping: 1. When prepping food for customers with food allergies, make sure that allergens do not come into contact with: food,
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Terms in this set (27)What are the ways to prevent cross-contamination? - Make sure workstains, cutting boards, and utensils are clean and sanitized. - Not allow ready-to-eat food to touch surfaces that have come in contact with raw meat, seafood, or poultry. - Clean and sanitize work surfaces and utensils between each product preparation. How can time-temperature abuse be prevented? ... What are the steps for calibrating a bimetallic stemmed thermometer? Fill a large container with ice. Add tap water until the container is full. Put the thermometer stem into the ice water. Make sure the sensing area is
underwater. Adjust the thermometer so it reads 32 degrees F What are the characteristics of an approved food source? Temperature, Product Quality, Packing
What are the criteria for accepting or rejecting food during receiving? ... What are the correct procedures for storing food? 1. Ready to eat food (top) What are the correct procedures for preparing and cooking various TCS food items? ... What are the correct procedures for holding, cooling, and reheating TCS food? ... How should food be handled for service? ... What are the correct procedures for preparing and serving food for off-site service? ... What is a food safety management system? ... Flow of food Path that food takes in an operation Cross-contamination Occurs when harmful bacteria from one food are transferred to another food Time-temperature abuse Food that has remained too long in the temperature danger zone Bimetallic stemmed thermometer A thermometer that can check temps. From 0-220 degrees fahrenheit Calibrated When thermometers are adjusted regularly Ice-point method To adjust it based on the temperature at which water freezes Boiling-point method To adjust it based on the temperature at which water boils Boiling The point where water is hot enough that bubbles form and rise to the top as vapor Approved food source One that has been inspected by appropriate agencies, and meet all applicable local, state, and federal laws FIFO - Identify the food items use-by or expiration date, which is usually somewhere on the packaging. Ice-water bath Place small containers into a clean and sanitized prep sink or a large pot filled with ice water Ice paddles Use clean and sanitized ice paddles (that can be filled with ice or frozen) to stir food Off-site service Delivery, mobile, temporary kitchens, and vending machines Food safety management system A group of procedures and practices that work together to prevent foodborne illness Active managerial control The managers actively control risk factors for foodborne illness HACCP System is an example of a food safety management. Identifies major hazards at specific points within a foods flow through the operation Sets with similar termschapter 817 terms victoriaa_clarkee Chapter 2 Keeping Food Safe55 terms Becky_Grodek Prostart 1 Ch. 7 2nd ed. Hygiene and Cle…90 terms Karen_Steinbach culinary vocab.61 terms Taylor_Davidson8 Other sets by this creatorUnit 1: Music in the Spanish-speaking World HB41 terms Hope_Black2 Gov 2nd semester final 201956 terms Hope_Black2 Econ48 terms Hope_Black2 Economics30 terms Hope_Black2 Other Quizlet setsFrench 4: Depuis, avant, après practice in the past24 terms tlambert21wtTEACHER Unit 3 Orofacial Anatomy Test32 terms kellsteronus Anatomy - Tissues184 terms des_joPLUS HTM 322 Exam 273 terms brianna_phillips4 Related questionsQUESTION What are the two types of gelatin 15 answers QUESTION When you weigh the Dumas tube on the balance, you observe that the reading is drifting with time. If it is increasing rapidly, what is the most likely cause? 5 answers QUESTION which of these recipes costing form parts, shows the price paid for each individual item in a bulk purchase? 9 answers QUESTION when you push the dough while kneading, use the heels of both hands to press the top of the the dough and push away from you 11 answers What are the ways to prevent crossHow to prevent cross-contamination when serving food:. 1.Do not touch the parts of the dishes or glassware that came into contact with food.. 2.Do not stack glasses when you carry them.. 3.Do not hold utensils by the parts that came into contact with food.. 4.Do not use your bare hands to handle ready-to-eat food.. Which is the best way to prevent crossWash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets. Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.
Which of the following actions will prevent crossPreparing food hygienically. use different utensils, plates and chopping boards for raw and cooked food.. wash utensils, plates and chopping boards for raw and cooked food thoroughly between tasks.. make sure you do not wash raw meat.. wash your hands after touching raw food and before you handle ready-to-eat food.. How do you avoid crossKEEPING FOOD SEPARATE WHEN PREPARING IS ONE WAY TO PREVENT CROSS-CONTAMINATION. SOME KITCHENS USE RED CUTTING BOARDS FOR MEAT AND GREEN CUTTING BOARDS FOR VEGETABLES. BY USING SEPARATE EQUIPMENT, THEY REDUCE THE CHANCE THAT RAW MEAT WILL TOUCH READY-TO-EAT VEGETABLES.
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Which of these is a method to prevent cross contamination quizlet?
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