Food Safety revision for warm chicken salad

1. If critical control points are the key times food has

potential to become contaminated, what are the
critical control points in the warm chicken salad recipe?

2. When will you actively make a choice to prevent crosscontamination with this recipe?

STORAGE
1. Why should chicken remain in the fridge until it is
required?

2. How do you prepare chicken to go in to the fridge?

3. Where do you place it in the fridge and why?

4. What temperature should the fridge be set at and why?

WORK AREA
1. How do you prepare the work area before cooking?

2. Why is this done?

EQUIPMENT
1. When you check your equipment, what are you looking
for?

2. Why do you check your equipment?

PREPARING INGREDIENTS
1. When gathering your ingredients for warm chicken salad,
what do you need to be careful preventing?

2. How will you do this?

3. Why do you follow the correct procedure for cleaning your

chopping board and knife etc?

4. Why must you prevent chicken juice coming in contact

with salad ingredients?

COOKING
1. What temperature do you cook chicken to and why?

2. How do you test chicken to know it is cooked?

3. What are the rules for using a temperature probe and why
are they important?

SERVING
1. Why is the chicken served on top of the salad?

2.

Why is it important to serve the salad as soon as possible?