Prepare, serve and display food safely

A chef has produced some mini beef pies

This should be held in a pie warmer above

• 60°C

• 50°C

• 48°C

• 100°C

The 3 main Causes of food poisoning are

(tick 3 responses)

• • Time in the temperature danger zone 

• Cross contamination

• • Food Handler contamination

• Sanitary work practices

Foodborne microorganisms grow most rapidly at temperatures between

•  5°C and 60°C

•  1°C and 4°C.

•  60°C and 80°C.

•  -18°C and -21°C.

Food left out in the temperature range 5°C and 60°C. is known as the

• Bain marie zone

• Danger zone

• Microbial growth zone

• Cross contamination zone

A chef has prepared a warm pasta salad at 8am and left it out for public display.

What is the corrective action for this dish at 12pm?

• Eat immediately

• Top up with fresh pasta

• Throw out

• Cover and date immediately

Using industry examples, outline the 2-4 hour rule

Which is the least desirable strategy for the safe preparation of food ?

• • Use timers in prep areas to monitor how long food is being kept in the temperature danger zone.

• • Freezing ingredients before preparing certain recipes, such as tuna or chicken salad

• Removing food from the refrigerator that needs preparation for a short period of time

• Cooking potentially hazardous food to required minimum internal temperatures

• Food standards require that a probe ​ (a)   be used and it must be accurate to within ​ (b)   . There are 2 methods for calibrating thermometers- ​ (c)   Point & Ice Point Method

• Insert the sensor area (bottom 5 cm) of the thermometer into the food in the centre and/or ​ (d)   part of the food.

• Thermometers should be washed, rinsed, ​ (e)   , and air-dried before and after each use to prevent cross- contamination.

• thermometer
• 1°c
• boiling
• thickest
• sanitised

The transfer of a contaminated microorganisms to a non-contaminated source is known as

• Chemistry

• Compounding

• Cross contamination

• Biological contamination

List 5 ways to minimise cross-contamination