Foodborne Illness
The most common cause of foodborne illnesses.
What are microorganisms (bacteria and viruses)?
The safest way to thaw frozen food?
What is in the refrigerator?
This job gets the 2 square towels from the purple cart.
Who is the dishwasher?
Injury that can happen from knives, peelers and pizza cutters?
What is a cut?
This type of knife is safest to use (prevents slipping)
What is sharp?
Bacteria that is linked to undercooked ground beef and contaminated water and produce.
What is e-coli?
You must do if you touch your hair or sneeze?
What is wash your hands again?
Number of points that can be earned on lab day.
What is 35?
This must be used when cutting with a sharp knife to protect the counter and knife blade.
What is cutting board?
Do not do this if a knife is falling.
What is try to catch it?
Bacteria most commonly found in raw chicken?
What is salmonella?
You must wash your hands for _____ seconds before handling food?
What is 20?
This job gets the 2 rectangular towels from the purple cart.
What is the dish dryer?
Use when placing food in the oven and taking it out.
What are oven mitts?
When cutting, always cut ___________ from you.
What is away?
This virus can be spread via contaminated surfaces?
What is norovirus?
The temperature danger zone.
What is 40 - 140?
These are placed in the front of the foods lab room.
What are backpacks?
This should not be used to put out a grease fire.
What is water?
Keep fingers _______________ under on your non-cutting hand.
What is curled?
This type of foodborne illness bacteria is especially dangerous to pregnant women.
What is listeria?
Before you get into the kitchen, these two things must be done to avoid it falling into food.
What is spit out gum and pull hair back?
The 2 lab jobs that work together on lab days.
What is head chef and sous chef?
Make sure a small appliance is ___________ when not using.
What is unplugged?
Place sharp knives here so that the dishwasher knows to wash it.
What is beside the sink?