A small kitchen has only one prep table and must break down chicken, fish, and beef on the same shift. What does the Food Code allow?
a.Working on all three at once at opposite ends of the same table
b.Working on all three at once with a cloth between them
c.Working on all three at once and rinsing the board between
d.Preparing each type at a different time with cleaning between
Explanation
Types of raw animal food are separated from each other by using separate equipment, arranging them so cross contamination cannot occur, or preparing each type at a different time or in a separate area. With one table, sequencing the work and cleaning and sanitizing between types is the practical way to comply.
Law Reference: FDA Food Code §3-302.11Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- A cook reheats a portion of cooled lasagna in the microwave for the hot-holding line. Which procedure meets the Food Code?
- A cook is about to dice unwashed cantaloupe for a fruit cup. What does the Food Code require first?
- A juice bar wants to bottle its fresh-squeezed orange juice and sell it from a cooler. What does the Food Code require?
- A menu asterisks its raw oysters and lists a footnote. What must the reminder half of the consumer advisory say?
- Besides the reminder, what is the other required element of a consumer advisory?
- A brunch cook makes a large batch of scrambled eggs from 60 shell eggs to hold on a buffet. What minimum internal temperature applies?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review