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1.10: Key Takeaways and Activities

  • Page ID
    17962
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    Key Takeaways

    • Foodborne illness is most often caused by cross-contamination of some form, and therefore effective steps must be taken to prevent the transfer of contaminants at every stage of the production process.
    • Temperature control is a critical way to manage food safety—by properly heating and cooling foods, and limiting the time potential hazardous foods spend in the danger zone.
    • Personal hygiene, equipment and tool cleanliness, pest control, and environmental sanitation are all areas to scrutinize when considering an operations ability to control cross-contamination.

    Activities

    1. Complete a Food safety plan flow chart [.docx] for a recipe or process of your choice. Remember to follow all of the seven steps when completing your flow chart.
    2. Complete a Cleaning Schedule [.docx] for your station or work area.

    This page titled 1.10: Key Takeaways and Activities is shared under a CC BY 4.0 license and was authored, remixed, and/or curated by BC Cook Articulation Committee (BC Campus) via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.

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