Biological Hazards
This type of hazard includes bacteria, viruses, and parasites that can cause foodborne illness.
Biological hazard
A wet floor can cause this type of accident.
A slip
You should never pour this on a grease fire.
Water
You should never do this with cleaning chemicals.
Mix chemicals
Hot food should be kept at this temperature or higher
140°F
This is the process of keeping places free from dirt, infection, and disease by removing waste and garbage.
Sanitation
These should be worn to help prevent slips and falls in the kitchen.
Slip-resistant or closed-toe shoes
When opening a hot oven, you should open it ____
All the way
Chemical products should always be stored this way- not on countertops.
Store under/behind the sink
Cold food should be kept at this temperature or lower.
40°F
This is the transfer of harmful germs, chemicals, or allergens from one surface, object, food, or person to another.
Cross-contamination
When cutting, you should use these as a guide to protect your fingers.
Knuckles
To extinguish a grease fire, you can use salt, baking soda, or
smother with a lid
This is one way toxic chemicals can enter the body.
Drinking, breathing, or absorption
Food should not remain at room temperature for longer than this amount of time.
2 hours
This acronym represents the six conditions that encourage bacterial growth: Food, Acidity, Temperature, Time, Oxygen, and Moisture.
FAT TOM
Broken glass should be swept up with this, while small pieces can be picked up with a wet paper towel.
Broom
Water conducts this, which is why electrical appliances should be kept away from wet surfaces.
Electricity
Chemicals should never be sprayed when this is nearby.
Food
This temperature range is called the Food Danger Zone
40°F–140°F
A single bacterium can multiply to more than this many bacteria in 10 hours.
1 million
Name TWO things you should do to prevent cuts when working with knives
Use a cutting board, use knuckles as a guide, keep knives sharp, wash knives separately, don't soak knives/leave them in sink
Name THREE things you should NEVER do when dealing with a grease fire.
Pour water on it; use flour; move the pan
Name THREE important rules for safely handling toxic chemicals.
Read labels; follow directions; never mix chemicals; store properly; dispose properly; don't spray around food
What internal temperature should poultry reach to be considered safely cooked?
165°F