Lab Rules
More Lab Rules
Preventing Kitchen Accidents
Preparing Safe Food
Guidelines for Food Safety
100
Always wash and rinse dishes with _______ water.
hot
100
Where to put dish towels and dish cloths at the end of the lab.
Washing machine.
100
An item or situation that could cause an accident
hazard
100
Food that has come into contact with harmful substances.
Contaminated food.
100
Keep hot foods this and cold foods this.
hot and cold
200
Don't sit here.
On counters.
200
In case of fire, use this.
Fire extinguisher
200
Do not pour water on this type of fire.
grease fire
200
True or False. Sometimes food is a hazard in the kitchen.
True
200
Where you should thaw meat and poultry.
The refrigerator.
300
If you break or spill something, do this.
Clean it up.
300
Use this much dish soap.
1 tablespoon
300
The first thing to do if a fire occurs (if you can).
turn off the source of heat
300
Sometimes food becomes contaminated during processing, but most often it becomes contaminated during this.
preparation.
300
True or False. Use separate towels for drying hands and dishes.
True.
400
You must wear this during labs at all times.
Apron
400
Dishes need to be these two things before they are put away.
Clean and dry.
400
The length of time it could take someone to die from choking.
Four minutes
400
Bacteria multiply rapidly between these two temperatures.
40 and 140 degrees.
400
Wash your hands again after handling these types of raw foods.
Protein Foods
500
Paper towels are only used for drying these.
Hands
500
True or False, I will have hair bands for people with long hair to use.
False
500
True or False. You can perform the Heimlich Maneuver on yourself.
True
500
True or False. Severe headache is a symptom of food poisoning.
True
500
The amount of time you can leave leftover food out before it needs to be put away.
2 hours.
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