Never reuse the utensils used to remove mold without thoroughly rewashing and sanitizing them. Professional health inspectors are especially critical of practices that lead to cross-contamination, such as using dirty knives to process clean food. Treat moldy products as you would raw chicken- sanitize the entire area and wash your hands thoroughly before doing any prep work. Make sure your storage units have been cleaned thoroughly and that your refrigerator is keeping foods below 40 degrees Fahrenheit at all times. All cooks make mistakes from time to time.
Food is burnt, overcooked, overseasoned or becomes stale.
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