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If a chef is preparing chicken and uses a thermometer that reads 70°C, what should the chef do to ensure food safety? Serve the chicken immediately. Continue cooking the chicken until it reaches 74°C. Cool the chicken down to prevent overcooking. Increase the cooking temperature to 100°C. 2. What is the proper sequence for the process of keeping food safe? clean, separate, cook, and freeze clean, separate, cook, and chill clean, store, cook, and chill clean, separate, boil, and chill 3. Meats being cooled after having been cooked must meet which of the f
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hours 140 - 70 degrees within the first hour 135 - 70 degrees within the first 2 hours
In the refrigerator at 40° F or below In a sink filled with cool water
To enhance the flavor of food To comply with marketing regulations
Allergens can be eliminated by cooking, while pathogens cannot.
Calibrate it to 0°C using ice water. Discard the thermometer and buy a new one. Adjust the readings by adding 2°C to all measurements.
Ordinances Bylaws Statutes
Pasteurized Skimmed Whole
food Cycle of food Activity of food Flow of food
Feathers Feces Smooth surface
To enhance the flavor of the meat To ensure that harmful pathogens are killed To maintain the meat's color and texture To reduce cooking time
manufactured food in Canada? Health Canada Canadian Food Inspection Agency (CFIA) Ontario Ministry of Health Canadian Standards Association