FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
wash, rinse, and sanitize cutting boards after each use
|
|
|
thaw food in warm standing water
|
|
|
reheat soup slowly in a steam table for service
|
|
|
store ready-to-eat food under raw food
|
Detailed explanation-1: -To keep all cutting boards clean, the Hotline recommends washing them with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels. Nonporous acrylic, plastic, or glass boards and solid wood boards can be washed in a dishwasher (laminated boards may crack and split).
Detailed explanation-2: -Following four simple steps at home-Clean, Separate, Cook, and Chill-can help protect you and your loved ones from food poisoning.
Detailed explanation-3: -Choose foods processed for safety. Cook food thoroughly. Eat cooked foods immediately. Store cooked foods carefully. Reheat cooked foods thoroughly. Avoid contact between raw foods and cooked foods. Wash hands repeatedly. Keep all kitchen surfaces meticulously clean. More items