Kitchen Hazards
Do this if you drop a knife.
Let it fall.
This bacteria is mostly associated with raw eggs and poultry.
Salmonella
Never leave food out of the refrigerator longer than this.
2 hours
Wash hands for this amount of time with warm, soapy water.
20 seconds
This is where you should thaw frozen foods.
Refrigerator or microwave
Stay ____________ while eating.
Seated
This bacteria was found in lettuce that caused a foodborne illness outbreak at a prison. (article)
E. coli
Use this kind of cutting board.
Plastic, not wood
Hot water and soap
You can use one of these to make sure your food gets cooked to the safe temperature.
Meat thermometer
Keep floors __________ and ____________.
clean and dry
Immunity
Make sure the refrigerator is this cold or colder.
40 degrees
Are antibacterial soaps necessary?
No
Put a meat thermometer in the _____________ part of food.
Thickest
Keep these locked up and in their original containers.
Hazardous Chemicals
Nausea, vomiting, diarrhea, fever
Freezers should be this cold or colder.
0 degrees
Is it okay to put cooked meat back on the same plate it was on when it was raw?
No, unless the plate gets washed in between
Don't use either of these to wash produce.
Soap or bleach
Make sure handles of pots and pans face this way.
This type of bacteria is heat-resistant, it cannot be killed through cooking.
Staph (Staphylococcus Aureus)
This is called "the danger zone" of temperature for food.
40 to 140 degrees
This is what it's called when bacteria is spread from one source to another. (2 words)
Cross contamination
This is the only way you can reuse a marinade you put on raw meat.
Boil it first.