During the preparation of a raw fish fillet, the food worker must remove physical, chemical, and biological hazards. The primary focus should be on:

1. **Physical Hazards**: These include bones or scales that may be present in the fillet. Removing these ensures that the fish is safe to eat and reduces the risk of choking or injury.

2. **Biological Hazards**: These include bacteria, parasites, or viruses that may be present in raw fish. Proper cleaning and cooking are essential to eliminate these hazards and prevent foodborne illnesses.

3. **Chemical Hazards**: These could include any potential contaminants from the environment or improper handling. Ensuring that the fish is sourced from a reputable supplier and stored correctly can help mitigate these risks.

**Final Answer**: The food worker must remove physical hazards like bones and scales, and ensure proper cleaning and cooking to eliminate biological hazards such as bacteria and parasites.

Question

During the preparation of a raw fish fillet, the food worker must remove physical, chemical, and biological hazards. The primary focus should be on:

1. **Physical Hazards**: These include bones or scales that may be present in the fillet. Removing these ensures that the fish is safe to eat and reduces the risk of choking or injury.

2. **Biological Hazards**: These include bacteria, parasites, or viruses that may be present in raw fish. Proper cleaning and cooking are essential to eliminate these hazards and prevent foodborne illnesses.

3. **Chemical Hazards**: These could include any potential contaminants from the environment or improper handling. Ensuring that the fish is sourced from a reputable supplier and stored correctly can help mitigate these risks.

**Final Answer**: The food worker must remove physical hazards like bones and scales, and ensure proper cleaning and cooking to eliminate biological hazards such as bacteria and parasites.

Knowee AI · Accepted Answer

During the preparation of a raw fish fillet, the food worker must remove physical, chemical, and biological hazards. The primary focus should be on:

1. **Physical Hazards**: These include bones or scales that may be present in the fillet. Removing these ensures that the fish is safe to eat and reduces the risk of choking or injury.

2. **Biological Hazards**: These include bacteria, parasites, or viruses that may be present in raw fish. Proper cleaning and cooking are essential to eliminate these hazards and prevent foodborne illnesses.

3. **Chemical Hazards**: These could include any potential contaminants from the environment or improper handling. Ensuring that the fish is sourced from a reputable supplier and stored correctly can help mitigate these risks.

**Final Answer**: The food worker must remove physical hazards like bones and scales, and ensure proper cleaning and cooking to eliminate biological hazards such as bacteria and parasites.

A food worker prepares a raw fish fillet for cooking. What food hazard must be removed during preparation?

Question

A food worker prepares a raw fish fillet for cooking. What food hazard must be removed during preparation?

Solution

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