🔥 FIRE & BURNS
This piece of protective equipment should be used when handling hot pots, pans, or baking dishes.
Oven Mitts
Knives should be kept this way because they require less force and are easier to control.
sharp
You should never operate an electrical appliance with these.
Wet hands.
This should be done before preparing food and after handling raw meat.
Washing your hands.
This occurs when a person becomes sick from eating food contaminated with harmful organisms or their toxins.
foodborne illness
When treating a minor burn, you should immediately cool the area using this.
Cool running water
You should never leave knives in this place because someone could reach into the water and get cut.
the sink
To safely disconnect an appliance, pull on this instead of the electrical cord.
The plug
This can happen when bacteria from one food, surface, or utensil are transferred to another food.
Cross-contamination
These microscopic organisms can multiply in food and cause foodborne illness.
Bacteria
If clothing has become stuck to burned skin, you should do this.
Leave the clothing in place and seek medical help
If you accidentally cut yourself while cooking, this should be your first priority.
stop cooking and treat the injury
You should keep electrical appliances away from this because water and electricity can cause electrical shock.
Water
You just handled raw chicken. Before touching vegetables that will be eaten raw, you should do this.
Wash your hands and clean/sanitize contaminated surfaces and equipment
Name TWO types of bacteria that can cause foodborne illness.
Salmonella, E. coli, Listeria, Staphylococcus, Botulism
You are cooking with oil when the oil catches fire. You should NOT use this to try to put out the fire.
Water
You are carrying a knife across the kitchen. The safest way to carry it is with the blade pointing in this direction.
Downward, with the sharp edge facing away from you.
Putting metal objects such as forks or metal containers into a microwave can cause this dangerous reaction.
Sparks and potentially a fire.
Name TWO times when you should wash your hands while working in the kitchen.
Before preparing food, after using the washroom, after handling raw meat, after touching garbage, after coughing/sneezing, and after handling pets.
This term describes the temperature range in which bacteria can multiply rapidly in food.
Danger zone.
A fire needs three things to continue burning. Name the three parts of the fire triangle.
Heat, fuel, and oxygen.
True or False: A dull knife is safer than a sharp knife because it cannot cut you as easily.
False
Your friend puts a metal bowl in the microwave and presses Start. Explain why this is unsafe and what they should do instead.
Stop the microwave and use a microwave-safe container instead.
A student cuts raw chicken on a cutting board and immediately uses the same board to chop lettuce without cleaning it. Identify the safety problem.
Cross-contamination.
Name FOUR methods used to prevent or control bacteria in the kitchen.
Clean, seperate, cook, chill.