9.06
Cross-Contamination/Time-Temperature Abuse
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Prevent Cross-Contamination
Use separate equipment
Color-coded cutting boards
Cleaning & sanitizing
Before & after each task
Prep raw & RTE food at different times
Prep RTE first if using the same area
Buy food that is already prepared
Pre-cut lettuce or pre-cooked chicken
Temperature Danger Zone (TDZ)
Pathogens survive & grow from 41°F-135°F
Pathogens grow most rapidly from 70°F-120°F
Types of Thermometers
Bimetallic-Stemmed Thermometer
Entire sensing area must be inserted into food for an accurate reading.
Thermocouple
Immersion probe
Liquids, soups, and sauces
Surface probe
Griddles
Penetration probe
Meat, poultry, and seafood
Air probe
Refrigerators and ovens
Infrared (Laser) Thermometer
Measures surface temperatures of food and equipment
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