Fn 1 Safe Plate 4

To remove bacteria

To improve flavor

To make it look fresh

To reduce cooking time

It can lead to the loss of nutritional value in food

It can cause food to cook unevenly

It can result in the transfer of bacteria from one food item to another

It makes food less appealing in appearance

Cross-contamination of vegetables

Improved hygiene

No risks involved

Better taste of chicken

large

dirty

color coded

clear

Using separate utensils for different food types

Storing raw meat above vegetables

Not washing hands before handling food

Using the same cutting board for all ingredients

Wash hands before handling food

Use a separate cutting board for vegetables

Cook chicken to an internal temperature of 165°F

All of the above

Clean surfaces

Bacteria presence

Safe food handling

Proper washing techniques

Unclean hands and poor hygiene

Properly cleaned and sanitized prep areas

Standing or dripping water

Improperly stored food and chemicals

Use single-use gloves or utensils

Regularly replace utensils after contamination

Use properly cleaned and sanitized utensils

All of the above

It should be stored with food

It should be protected from contamination

It can be stored in any container

It does not need to be cleaned

Food should be displayed openly

Food should be covered by a lid or sneeze guard

Food should be left uncovered for easy access

Food should be displayed in a dark area

A clean plate, dish or container

A dirty plate

Any container

Only a bowl

Store food in a way that prevents contamination

Use any type of container

Label containers with random dates

Store food at room temperature

cooked poultry that cooled to 70 degrees within 2 hours and the from 70 to 40 degrees within an additional 4 hours

a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours

beans that did not cool to 70 degrees within 2 hours, but were reheated to 145 degrees

a roast that cooled from 135 to 70 degrees within 4 hours and from 70 to 41 degrees within an additional 6 hours

Store them in a dirty place

Keep them clean and sanitized

Use them without cleaning

Leave them exposed to air

On a clean, sanitized prep surface

In a dirty location

In a container of cold water

Under running water at any temperature

Using clean utensils

Storing food at room temperature

Washing hands frequently

Keeping food covered