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A food handler placing a chicken breast on the grill and then placing tomato and lettuce on a bun is an example of cross-contamination. Prior to touching the chicken, lettuce, tomato, and bun, the food handler should wash his hands and make sure that he or she is wearing the right equipment at the time of handling the food.
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7.A food handler has finished grilling chicken breast for a sandwich. What should the food handler do before touching the cooked chicken, lettuce or bun? Wash hands and put on new gloves. 8.Why do some operations require food handlers to wear brightly colored bandages?
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A food handler has finished grilling a chicken breast for a sandwich what should the food handler A food handler has finished grilling a chicken breast for a sandwich what should the food handler. Submitted by Christopher N. Feb. 24, 2022 04:19 a.m. Video Answer. Solved by verified expert.
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A food handler has finished grilling a chicken breast for a sandwich. what should the food handler do before touching the chicken lettuce tomato and bun? Updated: 10/7/2023 Wiki User
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A food handler has finished grilling a chicken breast for a sandwich. What should the food handler do before touching the chicken, lettuce, tomato, and bun ? Wash hands and put on new gloves. How can an operation prevent cross contamination in self-service areas ?
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Ensure the packaging is airtight and leakproof and submerge in cold water. Change the water every 30 minutes and for every pound of chicken, it should take an hour to thaw. The third and quickest way to thaw frozen chicken is with a microwave. Follow microwave instructions if it specifies weight or type of frozen product to thaw.
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2 A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun. A Cross-contamination B Poor personal hygiene C Time-temperature abuse 3 A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad. A Cross-contamination B Poor personal hygiene C Time.
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A Food Handler Has Finished Grilling a Chicken Breast for a Sandwich . After grilling a chicken breast for a sandwich, the food handler should carefully remove the chicken from the grill. The chicken should be placed on a clean plate or cutting board, and any excess fat or juices should be drained off. The food handler should then use a clean.
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Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature. Cook beef, pork, veal, and lamb (steaks, roasts and chops) to 145°F and allow to rest for 3 minutes.
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After finishing the process of grilling a chicken breast for a sandwich, the food handler should wash his or her hands prior to touching any kind of other eatables like lettuce, tomato, and bun. At the same time the food handler should make sure that he or she is wearing an appropriate equipment while handling the food, that is, gloves, mask.
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Step 5: Add the Chicken to the Grill. Place the chicken skin-side up on the cooler part of the grill. Position the thighs and drumsticks closer to the flames and put the wings and breasts further.
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A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? a. It must be dried with a paper towel b. It must be turned over to the other side c. It must be washed, rinsed, and sanitized d. It must be rinsed in hot water and air-dried
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The proper way to pass a knife. Place the knife on a sanitized surface, and let the person pick the knife up by the handle. 1) Wash 2) rinse 3) sanitize 4) air-dry. correct order of the steps for cleaning and sanitizing. Set it aside and tell the manager.
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A food handler has finished grilling a chicken breast for a sandwich. The chicken breast is removed from the grill and placed on a clean cutting board. After grilling a chicken breast for a sandwich, the breast should be removed from the grill and placed on a clean cutting board.. If a food handler has been chopping lettuce, the person in.
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Stays steady. A food handler's apron must be removed when. Taking out the garbage. Cross-contamination occurs when. Pathogens are transferred from one surface or food to another. Food handlers may wear nail polish if the polish is. Allowed by the local regulatory authority and gloves are worn. Single-use gloves must be.
