True or False: The same pair of tongs can be used for both thawed and cooked products.

The statement is false because using the same pair of tongs for both thawed and cooked products poses a significant food safety risk. Thawed products can potentially harbor harmful bacteria that can contaminate cooked products, which have already been prepared and are safe for consumption. To prevent cross-contamination, it's essential to use separate utensils for raw and cooked foods.

While there are options that mention washing or specify cleaning, these methods may not effectively eliminate all pathogens that could pose a risk. Using dedicated tongs for each type of product ensures maximum safety, particularly in a food service environment where strict hygiene practices are crucial to prevent foodborne illnesses. Therefore, the necessity of using different tongs reinforces the importance of food safety protocols in any culinary setting.