Markus is preparing a meal that includes raw meats, fresh vegetables, and canned sauces. The meat needs to be marinated, the vegetables diced, and the sauces moved into saucepans. To avoid the potential for foodborne pathogens, what should he do? Bring the sauce to a maximum temperature of 125° F. Marinate the meats in the refrigerator, not on a countertop. Use the same knife for all preparations to avoid waste. Wipe the cutting board with a damp cloth before using it.
Question
Markus is preparing a meal that includes raw meats, fresh vegetables, and canned sauces. The meat needs to be marinated, the vegetables diced, and the sauces moved into saucepans. To avoid the potential for foodborne pathogens, what should he do? Bring the sauce to a maximum temperature of 125° F. Marinate the meats in the refrigerator, not on a countertop. Use the same knife for all preparations to avoid waste. Wipe the cutting board with a damp cloth before using it.
Solution
To avoid the potential for foodborne pathogens, Markus should follow these steps:
-
Marinate the meats in the refrigerator, not on the countertop: This is correct. Marinating meats at room temperature can allow bacteria to multiply rapidly. Always marinate meats in the refrigerator to keep them at a safe temperature.
-
Bring the sauce to a maximum temperature of 125° F: This is incorrect. To kill most bacteria, sauces should be heated to at least 165° F.
-
Use the same knife for all preparations to avoid waste: This is incorrect. Using the same knife for raw meats and vegetables can lead to cross-contamination. Markus should use separate knives or thoroughly wash the knife between uses.
-
Wipe the cutting board with a damp cloth before using it: This is partially correct. While it's important to clean the cutting board, simply wiping it with a damp cloth may not be enough to remove all bacteria. Markus should wash the cutting board with hot, soapy water, especially after cutting raw meat.
Similar Questions
7) If there are any doubts about the safety of a food product, you should:a) Discard the foodb) Consult with other food handlersc) Use it right awayd) Heat it to 165°F
The chef touches raw sausage and then touches toasted breada) The hands can contaminate the toasted breadb) Toasted bread is too hot for germs to survivec) The chef must first wipe his hands on a toweld) The health department says this is okay
Isla works the evening shift at a restaurant with a buffet. Her boss tells her that she is welcome to take any items on the food bar home at the end of the night. She looks at the bin of chicken wings, thinking that her boys would love to snack on those. Considering the hours the cooked chicken wings have spent under the warming light, which dangerous bacteria is MOST likely lurking on them?Question 12Select one:a.salmonellab.Staphylococcus aureusc.C. perfringensd.listeria
8) It is okay to use the same gloves to:a) Chop raw onion, then raw meat, and put both into a skilletb) Clean the stainless steel table and then wash the producec) Handle money, prepare a sandwich, and pour the beveraged) Take the garbage to the dumpster, and then chop raw meat
It is safe to handle food that requires no additional preparation before service with:a) Bare fingers to hold the food on the spatula when servingb) A cloth towel that is washed every 4 hours of being usedc) Clean utensils, deli papers, tongs, or disposable glovesd) Bare hands that have been washed with soap and water
Upgrade your grade with Knowee
Get personalized homework help. Review tough concepts in more detail, or go deeper into your topic by exploring other relevant questions.