(6/6) Preparing Food Safely

What are common sources of contamination during food preperation?

Dirty surfaces, unclean hands, bugs, allergens, and foreign objects.

What must happen to food contact surfaces before and during food prep?

They must be clean and sanitized.

Why are foreign objects such as plastic or dead pests serious?

They can injure customer and damage the business’s reputation.

What is the 2/4 hour rule for food in the danger zone?

0-2 hours: serve, heat to 75°C, or chill.

0-4 hours: serve or reheat to 75°C, but do not chill.

More than 4 hours: discard.

What is the danger zone?

5°C to 60°C. It is when bacteria is most active.

What types of foods commonly fall under the 2/4 hour rule?

Soft cheese, soup, curries, tofu, meat, egg sandwiches, and opened sauces.