Questions: Pot Luck You are preparing your special chicken stew for a pot-luck after the basketball tournament. You are running late and are trying to work quickly. Oh no-you forgot that youstill need to make a sandwich! You give the cutting board a quick wipe. There is still a little chicken on it, so you give it a rinse. There, that's better. You use the cutting board to cut bread, and prepare the sandwich in record time. The chicken stew must be ready by now. You dip your spoon into the stew for a taste. Yum! In goes the spoon again. Yup, it's done. You turn the stove off and decide to leave the pot to cool before putting it in the fridge (it should be cool enough by the time you get home later this evening). While quickly wiping the counter, you notice the extra chicken you thawed still sitting on the counter. You didn't need it after all. That's OK. You'll just put it back in the freezer for the next time. 1. What are the food safety errors committed? Several food safety errors were committed during making dinner for this potluck. First when 2. What is the correct/sanitary decision that should have been made?

To address the questions, let's analyze the scenario based on common food safety principles.

1. What are the food safety errors committed?

   Without specific details from the scenario, I can outline common food safety errors that might occur during food preparation for a potluck:

   • Cross-contamination: Using the same cutting board or utensils for raw meat and vegetables without proper cleaning.
   • Improper cooking temperatures: Not cooking meat to the recommended internal temperature to kill harmful bacteria.
   • Inadequate handwashing: Not washing hands thoroughly before and after handling food, especially raw meat.
   • Improper food storage: Leaving perishable food out at room temperature for too long, which can lead to bacterial growth.
   • Using expired ingredients: Using ingredients that are past their expiration date, which can pose health risks.

2. What is the correct/sanitary decision that should have been made?

   Again, without specific details, here are general correct practices that should be followed:

   • Prevent cross-contamination: Use separate cutting boards and utensils for raw meat and other foods. Clean and sanitize them thoroughly after use.
   • Cook to safe temperatures: Use a food thermometer to ensure meat is cooked to the appropriate internal temperature (e.g., 165°F for poultry).
   • Practice good hygiene: Wash hands with soap and water for at least 20 seconds before and after handling food.
   • Store food properly: Keep perishable items refrigerated until they are ready to be cooked or served. Follow the "two-hour rule" for leaving food out.
   • Check expiration dates: Always use fresh ingredients and check expiration dates to ensure food safety.

In summary, adhering to these food safety practices can help prevent foodborne illnesses and ensure a safe dining experience for everyone involved in the potluck.