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Answer :
Final answer:
To prevent cross-contact, a food manager should use designated equipment, maintain correct temperatures for food storage, and inform customers about the risks of undercooked food.
Explanation:
To prevent cross-contact, a food manager should use designated equipment for preparing allergen-free meals. This means having separate utensils, cutting boards, and storage containers for allergen-free foods. By doing so, the risk of allergens contaminating other foods can be minimized.
Another important measure is to keep food stored at the correct temperatures. This includes refrigerating perishable items promptly and ensuring that hot foods remain above 140°F (60°C). These temperature controls help prevent the growth of bacteria that can cause foodborne illnesses.
Additionally, informing customers about the risks of undercooked food and providing proper cooking instructions can prevent cross-contact. Properly cooked food reduces the likelihood of harmful bacteria surviving and spreading to other foods.
Learn more about Preventing cross-contact in food handling
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Rewritten by : Jeany
