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Why serve pasteurized juice to children and the elderly?
How does proper cooling keep food safe?
More time in the danger zone = more growth
Pathogens grow fastest between 70°F and 125°F
Prevents cross-contamination
Rice held on a buffet line
Why limit time food spends in the danger zone?
Why use pasteurized eggs in dishes that aren't cooked fully?
A hamburger patty
Parasites are prevented mainly through supplier approval and correct cooking
Why use shallow pans for cooling food?
Prepping salad before raw chicken
How does time-temperature abuse cause foodborne illness?
What happens if food is left too long in the danger zone?
Why is allergen cross-contact dangerous?
Chicken salad stored for 10 days
Why should thermometers be cleaned and sanitized before use?
Parasites need a host to live and reproduce
Why record temperatures?
Why use special controls for sous vide cooking?
Fish and whole cuts need less heat than poultry
FAT TOM represents the six conditions that bacteria need to grow
Why divide large food into smaller containers for cooling?
Barriers like glass or metal block readings
Raw chicken juice on a cutting board used for salad
Why separate raw seafood, poultry, and meat during prep?
Toxins in fish or shellfish can cause illness quickly
Soup at 120°F for 2 hours
Why must cooks use separate equipment for allergen orders?
Rinsing lettuce leaves before salad prep
Soup stored in deep plastic bins
Why discard food that’s been in the danger zone too long?
Bimetalic-stemmed thermometers are good for thick foods, like roasts
Smoking food for preservation
Prep ready-to-eat food before raw food
Grinding meat spreads pathogens inside
Frozen chicken thawed under running water
Why calibrate thermometers regularly?
Why cool food from 135°F to 70°F within 2 hours?
Check temperatures in the thickest part of food
Why use approved additives in food?
Returning food to the cooler quickly
Immersion probes only measure surfaces
Soup cooling from 135°F to 70°F
Microwaved chicken pieces
Poultry and stuffed foods need the highest cooking temperature
A beef roast
Why stir food while cooling?
Why cool food from 135°F to 41°F within 6 hours?
Reducing batch sizes lowers time in unsafe temperatures
A grilled steak
Probe needed only at the tip
Cross-contact example: cooking shrimp and chicken in the same fryer oil
Abuse occurs anytime food is not handled safely
Cutting boards with colors for different foods
Why never use glass thermometers in food?
Why use a thermometer probe for thick food?
Why must staff know the Big Nine food allergens?
Why use pasteurized eggs in nursing homes or hospitals?
A sanitized cutting board
Chili cooled in 7 hours
Yellow for poultry, red for meat, green for produce
Caesar dressing made with eggs
Why must food reach its minimum internal cooking temperature?
Insert thermometer to the dimple
Why keep emergency contact info for allergic reactions?
Why discard ice used to cool food?
Chicken breast cooked fully
Pathogens grow fastest in what range?
Meat sauce cooled in sink of ice water
Precooked chicken breasts or bagged lettuce
Why use color-coded cutting boards?
Take readings in multiple spots
Plant-based foods can still carry pathogens
Reheated soup on buffet line
How can cross-contamination happen during prep?
Microwaves cook unevenly, so food needs higher heat
Hot soup held below temp for 2 hours
A prep sink with cold running water
Regular checks protect food throughout flow
Thawing vacuum-packed salmon
Pasta salad cooling
Buying precooked or prewashed foods reduces handling
Partially cooked chicken wings
Why wash fruits and vegetables before cutting or cooking?
Thermocouples and thermistors
Soup stirred with ice paddle
Why label packaged foods with allergen information?
Cheese sticks reheated
Sneezing on ready-to-eat food
Why avoid pooling raw eggs?
Rinsing alone after raw chicken prep
