Kitchen Hazards
Food Safety
Foodborne Illnesses
3 R's
100
How pot handles should be?
What is turned inwards?
100
Number one way to stay clean and keep foods safe.
What is washing hands?
100
Four most common.
What is E-coli, Norwalk Virus, Salmonella, and Campylobacter?
100
What are the 3 R's?
What is reduce, reuse, recycle?
200
What should be done if someone is choking?
What is the abdominal thrust?
200
Cooking temp. for chicken.
What is 165 degrees?
200
Food associated with Salmonella?
What is poultry?
200
Three ways you can reduce
What is solid waste, paper products, energy, packaging, dishwashing, cooking methods, etc.
300
Who should be called if someone comes in contact with poison?
What is the poison control center?
300
Cooking temp. for ground meats.
What is 155 degrees?
300
Food associated with E-coli.
What is ground meats?
300
Three ways you can reuse.
What is cloth grocery bags, reuse plastic bags, plastic bottles, food containers, donate/sell clothing.
400
Name three common kitchen accidents.
What is cuts, fires/burns, falls, electrical, chemical, choking, or clothing.
400
TDZ. (What it stands for and temperature range)
What is Temperature Danger Zone. (41-135)
400
Common signs. (Name at least 3)
What is upset stomach, fever, diarrhea, vomiting, and dehydration.
400
Three ways you can recycle.
What is plastic bottles, paper, newspapers, folders, cans, batteries.
500
How should broken glass be cleaned?
What is sweeping it up or with a wet rag?
500
Foods should be chilled below this temperature.
What is 41 degrees?
500
People at high risk. (name at least 3)
What is infants, pregnant people, young children, older adults, weakened immune systems, chronic diseases.
500
Define reduce, reuse, recycle in your own words.
Reduce- cutting amount of waste/energy used. Reuse- products that can be used again. Recycle- products that can be reprocessed to make something new.
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