What the main contamination threats when preparing and cooking food?

Answer 1

As with all sauces the biggest danger is temperature. Your stock will be well over 160 degrees when it is finished cooking, you must be able to cool it to 40 degrees with in four hours. You can do this by allowing to cool in shallow pans in the refrigerator or freezer or my using an Ice stir or wand, which are sold in most cooking stores.

Answer 2

The main contamination threats when preparing meats include:

• buying old meat at a discount from stores which may have higher bacteria counts
• not realizing meats, chicken, and fish each have their own bacteria and parasites, including parasite eggs which all need killed with a set temp over a set period of time
• unsanitized counters and workspace
• not washing hands after handling raw meat, fish, chicken
• cross contamination from uncooked chicken or the drainage from it
• not thoroughly cleaning and sanitizing any place where uncooked chicken or its liquid touched at surface
• not cooking / baking at the right temp, for the right amount of time
• taking a bite of meat to "test it" before it has reached an inner temp required to kill bacteria, parasites, and parasite eggs
• eating uncooked meat sold in rolls from the store
• serving undercooked meat, or meat made to be "almost raw"
• leaving meat out too long after its cooked
• putting meat into sauces or mayonaise salads where bacteria can multiply faster and not refregerating properly

Answer 3

Dirty hands, cross contamination between foods, and storing food improperly.

Answer 4

cross contamination with uncooked meats which is why you should always store uncooked meats on the bottom shelf then any blood cant drip onto anything else

Answer 5

Describe the main contamination threats when cooking soups and sauces

Answer 6

Make sure the place will

Answer 7

Pathogens; malaria.