In a refrigerator not above 45 F.
As part of the cooking process.
Under potable running water at a temperature of 70 F or below. (para 7-7)
A contaminated raw turkey.
The raw turkey contaminated the cutting board. The unclean cutting board
later contaminated the cooked roast beef. The contaminated roast was then
left at a dangerous temperature for more than 4 hours.
Cross-contamination; other food items, personnel, utensils, equipment, and
The same cutting board should not be used for raw and cooked products.
The temperature of the foods inside the refrigeration unit and on the serving
line have not been checked with a thermometer. Checking the refrigerator
temperature does not give a true reading of the temperature of the foods.
A thermometer placed in the food items.
You would suggest that the supervisor or responsible food service
employee use a thermometer to frequently check the temperatures of hot
Waste due to deterioration and undesirable changes in food taste and
End of Lesson 7