Foodborne Illnesses
Kitchen Equipment 1
Kitchen Equipment 2
Kitchen Safety
Food Safety
100
This foodborne illness causes vomiting, diarrhea, intense stomach pain. Symptoms are seen within 12-24 hours. People of all ages can catch this, and it typically spreads by direct contact or consuming contaminated food or water. Famously contagious on cruise ships or vacation spots.
Norovirus
100
Potato Masher
100
ladle
100
The three most common sources of injuries in the kitchen
Cuts, Spills, Burns
100
The Danger Zone for foods includes temperatures between _____ and _____
40 degrees and 140 degrees F
200
This foodborne illness is commonly spread by poor hand-washing. We carry staph bacteria on our skin, so common sources are foods that are not cooked after handling - sandwiches, deli meats, pastries, etc. Symptoms include sudden onset of vomiting, stomach cramps, occasionally diarrhea. Not contagious.
Staphylococcus aureus
200
Turner/Spatula
200
rubber spatula
200
If you have a burn that is superficial - reddened and painful, what should you do to treat it?
Run the burned area under cold or cool water
200
This is a term for moving bacteria from one food to another
Cross-contamination
300
This foodborne illness is commonly associated with improperly cooked hamburger, or produce contaminated with fecal matter. Symptoms of this foodborne illness include severe stomach cramps, bloody diarrhea, vomiting, low fever. Symptoms onset around 3-4 days after exposure, typically lasts 5-7 days. Severe infections can lead to kidney failure.
E. Coli
300
Frying Pan
300
rotary beater
300
Use this to put out an oil or grease fire
Baking soda, salt, or pot lid
300
Before handling food, you should wash your hands for a minimum of how many seconds?
20 seconds
400
This bacteria causes fever, diarrhea, stiff neck, confusion, muscle aches, flu-like symptoms, loss of balance. This illness is most likely to affect pregnant women, infants, elderly, and those with weakened immune systems. Common foods include deli meats, hotdogs, dairy, and fresh produce.
Listeria
400
Saucepan
400
peeler
400
This level of burn usually causes blisters on the skin.
2nd degree burn
400
Food should spend no more than ____________ in the Danger Zone
2 hours
500
This foodborne illness is caused by a toxin that attacks the body's nerves, so weakness of the muscles that control the eyes, face, mouth, throat, and lungs. Weakness can cause difficulty breathing. Found commonly in items that are home-canned or not preserved correctly - beans, potatoes, tomatoes, canned cheese, etc.
Botulism
500
Saute Pan
500
colander
500
If a cut or knife wound is spurting, you've likely hit what?
an artery
500
What does the acronym F.A.T.T.O.M stand for?
Food, Acidity, Time, Temperature, Oxygen, and Moisture