Two ways to recognize conditions leading food safety hazards during preparation and cooking what action should be taken?

Recognizing conditions leading to food safety hazards during preparation and cooking is crucial to prevent foodborne illnesses. Here are two ways to identify such conditions and the actions that should be taken:

1. Unsafe Temperatures:

- Recognize the Condition: When food is not cooked to the proper internal temperature or is left at room temperature for an extended period, it creates a conducive environment for bacterial growth. Check the internal temperature of cooked foods using a food thermometer to ensure it reaches the recommended safe temperature.

- Action to Take:

- Cook foods to the recommended internal temperatures based on the specific dish or ingredient. For instance, poultry should reach 165°F (74°C), while ground beef should reach 160°F (71°C).

- Promptly refrigerate perishable foods within two hours of cooking or thawing. Never leave cooked foods at room temperature for more than two hours.

2. Cross-Contamination:

- Recognize the Condition: Cross-contamination occurs when harmful bacteria from one food or surface transfers to another. This can happen when raw meat, poultry, or seafood comes into contact with cooked foods, ready-to-eat items, or surfaces.

- Action to Take:

- Keep raw and cooked foods separate. Use different cutting boards, utensils, and plates for handling raw and cooked items.

- Clean and sanitize surfaces, cutting boards, and utensils thoroughly after handling raw meat, poultry, or seafood.