My math club is having a potluck dinner. Whats important to remember for food safety?
A. When you serve food, use clean containers and utensils to store and serve food. Do not use a plate that previously held raw meat, poultry, or seafood unless the plate has first been washed in hot, soapy water. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on ice. Hold cold foods at or below 40 °F. Food that will be portioned and served on the serving line should be placed in a shallow container. Place this container inside a deep pan filled partially with ice to keep food cold. Food like chicken salad and desserts in individual serving dishes can also be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently. Keep hot food hot by using a heat source. Once food is thoroughly heated on stovetop, oven or in microwave oven, place it in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.