Ô nhiễm & Chất gây dị ứngCâu 79 / 320
Which practice best prevents cross-contamination when thawing raw chicken in the walk-in cooler?
a.Thaw it on the top shelf above lettuce
b.Thaw it uncovered next to cooked food
c.Leave it on the counter overnight
d.Thaw it on the bottom shelf in a pan that catches drips, below and away from ready-to-eat foods
Giải thích
Raw chicken should be thawed in the cooler on the bottom shelf, in a pan or container that catches drips, and kept below and away from ready-to-eat foods so juices cannot contaminate them. Thawing above produce, uncovered next to cooked food, or on the counter overnight all invite cross-contamination or time-temperature abuse.
Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Which of the following pairs an allergen with a common hidden source correctly?
- A cook drops a metal scouring pad near the prep area and a piece breaks off into a pot of sauce unnoticed. This is a source of:
- A guest informs the server of a crustacean shellfish allergy. Which item must be avoided?
- When responding to a contamination event such as a boil-water advisory or a sewage backup, the manager's priority is to:
- A manager discovers that a batch of packaged food may be part of a supplier recall. What is the correct response?
- A manager writes an allergen procedure for the staff. The FIRST step when a guest reports a food allergy should be to:
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra