Trevor enjoys cooking chicken, but he wants to reduce the chances that his food preparation practices do not result in cross contamination. what should he avoid doing? cleaning the plate used to carry the chicken to the grill with a paper towel before using it for serving raw vegetables. washing his hands in warm soapy water for at least 20 seconds before and after touching the raw chicken. sanitizing the knife that he used to cut up the raw chicken with a mixture of bleach and water before using it again. grilling the chicken on a hot grill until the internal temperature of the flesh reached 165°f.

Question

Terry Blackburn

Biology

27 December, 01:57

Trevor enjoys cooking chicken, but he wants to reduce the chances that his food preparation practices do not result in cross contamination. what should he avoid doing? cleaning the plate used to carry the chicken to the grill with a paper towel before using it for serving raw vegetables. washing his hands in warm soapy water for at least 20 seconds before and after touching the raw chicken. sanitizing the knife that he used to cut up the raw chicken with a mixture of bleach and water before using it again. grilling the chicken on a hot grill until the internal temperature of the flesh reached 165°f.

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Answers (1)

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Lola Tapia · Answer 1

The correct answer is "cleaning the plate used to carry the chicken to the grill with a paper towel before using it for serving raw vegetables".

Trevor should be careful and should perform all of the other available choices in order to avoid cross contamination. He should wash his hands before and after touching the chicken, to avoid transferring any pathogens to the chicken or from the chicken to the rest of the food products using. The same applies for sanitizing the knife. Grilling the chicken in the appropriate temperature will kill any dangerous pathogens and ensure that the consumer of the chicken will be safe.

Cleaning the plate with a paper towel will not sanitize or kill any pathogens. Also raw vegetables should not be served on this plate, since pathogens can be transmitted to the raw vegetables.