Use what you learned in the previous lesson to solve real-world problems.

Check what you understood with a short quiz.

Take a temperature in the thickest or most central part of food, wait for the reading to stabilize, and avoid touching pan surfaces or bones. Recognize when a probe, infrared thermometer, or thin-tip thermometer is the right tool.

Use what you learned in the previous lesson to solve real-world problems.

Check deliveries for safe temperature, intact packaging, no leaks, no pests, and no signs of thawing and refreezing. Decide when to accept food, reject it, or move it quickly into safe storage.

Use what you learned in the previous lesson to solve real-world problems.

Check what you understood with a short quiz.

Arrange storage so ready-to-eat food stays above raw food and raw poultry, meats, seafood, and eggs cannot drip onto anything else. Use cold storage order as a simple barrier against cross-contamination.

Use what you learned in the previous lesson to solve real-world problems.

Separate raw, cooked, and ready-to-eat foods while cutting, mixing, seasoning, and plating. Choose when to switch boards, knives, bowls, or gloves so one ingredient’s microbes do not travel to another.

Use what you learned in the previous lesson to solve real-world problems.

Check what you understood with a short quiz.

Clean, rinse, and sanitize food-contact surfaces after raw proteins, spills, allergen contact, or long interruptions. Distinguish removing visible food from using sanitizer long enough to reduce microbes.

Use what you learned in the previous lesson to solve real-world problems.

Wash hands after restroom use, raw food, trash, phones, face touching, eating, coughing, or changing tasks. Practice the full handwashing sequence so soap, friction, clean water, drying, and timing all do their job.

Use gloves, tongs, deli paper, or utensils to handle ready-to-eat food without bare-hand contact. Decide when gloves must be changed because they have become contaminated, torn, or tied to the wrong task.

Use what you learned in the previous lesson to solve real-world problems.

Check what you understood with a short quiz.

Thaw food in the refrigerator, under cold running water, as part of cooking, or in a microwave only when cooking follows immediately. Recognize why thawing on the counter warms the surface while the center stays frozen.

Use what you learned in the previous lesson to solve real-world problems.

Use minimum internal temperatures as safety targets, not doneness preferences. Match common foods to safe endpoints, such as poultry at 165°F, ground meats at 155°F, and many whole cuts or seafood at 145°F.

Use what you learned in the previous lesson to solve real-world problems.

Check what you understood with a short quiz.

Keep hot food at 135°F or above and cold food at 41°F or below while waiting for service. Decide when small batches, ice, heat lamps, steam tables, or discarding food are needed to keep time from becoming the control.

Use what you learned in the previous lesson to solve real-world problems.

Cool cooked food through the danger zone fast: from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours. Choose shallow pans, ice baths, stirring, venting, and smaller portions to help heat escape.

Use what you learned in the previous lesson to solve real-world problems.

Check what you understood with a short quiz.

Reheat cooled TCS food for hot holding to 165°F within 2 hours, then hold it at 135°F or above. Tell the difference between gently warming food for immediate eating and reheating food safely for service.

Use what you learned in the previous lesson to solve real-world problems.

Recognize the major US food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, and sesame. Connect hidden sources, shared oils, sauces, garnishes, and substitutions to real allergy risk.

Use what you learned in the previous lesson to solve real-world problems.

Check what you understood with a short quiz.

Handle an allergy order by keeping the allergen away from tools, surfaces, hands, fryers, garnishes, and finished plates. Reason through why “a little contact” can be dangerous even when the allergen is not visible.

Use what you learned in the previous lesson to solve real-world problems.

Protect food when a worker is sick, bleeding, coughing, or has an uncovered wound. Decide when to stop work, cover and glove a cut, replace contaminated food, or keep personal items away from food areas.

Use what you learned in the previous lesson to solve real-world problems.

Check what you understood with a short quiz.

Review this chapter with practice based on your mistakes.