Our second lab creation was a chicken salad. We are currently studying ServSafe, which is a food and beverage safety training and certificate program administered by the National Restaurant Association. Chapter 1 emphasizes the prevention of cross-contamination. We created a chicken salad. We chopped the lettuce, cut the cucumbers and tomatoes, grated cheese, while cooking chicken until it had an internal temperature of 165 degrees. The importance of this lab was to not contaminate the ready to eat foods with the raw chicken. After finishing the lab we enjoyed our delightful chicken salad.
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