Kitchen Safety
The class fire extinguisher required in a commercial kitchen?
What is a Class K fire extinguisher?
The number of sick people to declare a foodborne illness outbreak
What is two?
The procedure used to help a choking victim
What is the heimlich maneuver?
The shelf best suited for raw chicken or poultry
What is the bottom shelf?
The minimum internal temperature for chicken
What is 165 degrees?
You should never put this on a grease fire
What is water?
The pathogen most associated with ground beef
What is E. coli?
The water temperature used to soothe a burn
What is cool water?
The meaning of RTE foods
What is Ready to Eat?
The minimum internal temperature for gound meats such as burger
What is 155 degrees?
The way handles on pots and pans should be turned
What is inward?
The pathogen most associated with undercooked chicken and other poultry
What is Non-typhoidal Salmonella?
The worst degree of burns
What is 3rd degree?
The temperature hot foods must be held at or above
What is 135 degrees?
The minimum internal temperature of reheated foods
What is 165 degrees?
The administration in charge of keeping people safe of the job
What is OSHA?
The pathogen that grows in refrigeration and is unsafe for pregnant women
What is Listeria?
What is CPR?
The temperature you must keep cold foods at or below
What is 41 degrees?
The minimum internal temperature of whole cuts of beef such a steak
What is 145 degrees?
What UL stands for
What is Underwriters laboratories or UL Solutions?
The pathogen that thrives without oxygen and is often associated with canned foods.
What is Clostridium botulinum AKA Botulism?
Something you should NEVER put on a burn
What is butter or oil?
What 41 to 135?
The minimum internal temperature for whole cuts of pork
What is 145 degrees?