Questions for Discussion

Appears in

Published 2014

True or false: Holding food in a steam table above 135°F (57°C) kills disease-causing bacteria and eliminates the problem of food poisoning. Explain your answer.
True or false: Canning foods eliminates air so disease-causing bacteria can’t grow. Explain your answer.
Which of the following foods can become contaminated by disease-causing organisms?

Chocolate éclairs Dinner rolls

Potato salad Shrimp cocktail

Roast beef After-dinner mints

Lettuce Saltine crackers

Turkey sandwich Rice pudding
How often should you wash your hands when working on food?
Why is temperature control one of the most effective weapons against bacterial growth? What are some important temperatures to remember?
What is the importance of cleaning and sanitizing equipment and cutting boards immediately after working on raw poultry?
You are making egg salad, and you have just cooked the eggs. What step do you take before chopping the eggs and mixing them with the other ingredients? Why?
Is it possible for a dish to be clean but not sanitized? sanitized but not clean?
Explain the concepts of hazards and critical control points. Give at least three examples of each.
What are the three general categories of potentially hazardous foods? Give examples of each category. Give examples of foods that are not potentially hazardous.
True or false: The lower limit of the Food Danger Zone is the proper refrigeration temperature for perishable foods. Discuss.

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