Kitchen Safety
Food Safety
Hazards
Food-bourne things
Scenarios
100

Safe or unsafe: keep a towel close to a stove to quickly clean up spills

UNSAFE: FIRES CAN START THIS WAY!

100

Where should cleaning products be stored?

Any place AWAY from food; avoid counters

100

Oven mitts and towels on the stovetop can cause:

burns and fires

100

What is the main cause of food-bourne illnesses?

cross-contamination

100
Describe the incorrect action:

The prep cook was drinking water out of a glass on his prep station. A box of food knocked the glass over causing it to shatter. The prep cook cleaned up the glass with a towel and kept prepping the food. 

1. There should not be any glass at the prep station. 

2. The glass should have been cleaned up with a broom and dust pan

3. The food should have been thrown away in case there was broken glass 

200

metal in a (what?) can cause a fire?

Microwave

200

What is the Temperature Danger Zone?

Food temperatures between 41 and 135 degrees

200

To put out a grease fire in a pan you should?

put a lid on it

200

Foods most likely to become unsafe; name at least 2

milk and dairy items

eggs

soy

baked potatoes

fish, shellfish, crustaceans

rice, beans, veggies

melons, tomatoes, leafy greens

spouts


200
Describe the incorrect action:

Mary needed to make salsa but forgot to get a knife. She called her co-worker ot bring her a knife in a hurry. Her co-worker stopped cutting the chicken he was working on, grabbed a knife, and ran over to Mary as fast as he could to deliver it to her. 

1. Co-worker did not wash his hands before grabbing the knife to give to Mary

2. Mary could have gotten the knife herself

3. The knife should have been carried pointing downward

300

You put out a fire on a towel by...

pouring water on it

300

True or False: poor hygiene, cross-contamination, temperature abuse, and poor cleaning and sanitizing are ways that people can make food unsafe

TRUE!

300

True or false: Steam can cause burns.

TRUE!

300
List at least three symptoms of foodborne illnesses

fever, chills, diarrhea, vomiting, and stomach cramps

300

Describe the incorrect action:

As Josie was cooking beef on the stovetop, a grease fire started. She quickly grabbed a bucket of water from the sink and dumped it on the fire. Then she began swatting at the fire with a towel. 

1. She should not have swatted the grease fire wiht the towel

2. She should not have dumped water on the GREASE fire. She should have put a lid on the pan to stop the fire. 

400

Bacteria is an example of what type of contaminate?

Biological

400

Name at least ONE of the three food hazards

Biological, chemical, physical hazards

400

True or False: it is important to keep knives sharp

TRUE

400

What does FIFO stand for?

First in, first out

400

Describe the incorrect action:

While working on a shift, the chef wanted to keep in touch with his friend so he plugged in his food on the counter while he was washing dishes. He was washing knives and plates. He wanted to see if his friend had texted. He checked his phone. 

1. The cook should not have his phone plugged into an outlet near the water. 

2. He should wait until he was done washing to the dishes before checking his phone.

3. He should NOT be washing knives and plates at the same time. 

500

Where should pan handles be located?

Turned inwards towards to the center of the stove

500

What does FATTOM stand for? (Think biological hazard)

Food, Acidity, Time, Temperature, Oxygen, Moisture

500

What can YOU do to keep food safe?

Wash your hands

Keep hair tied back

Wear Gloves

Cover your hair

Wear Clean Clothes

Remove jewlery

Keep nails short and unpainted

500

What two groups are at the highest risk for foodborne illnesses?

very young

very old

immune-compromised

500

Describe the incorrect action:

Austin makes his sister's lunch. He had to stop in the middle of making her sandwich to use the bathroom. He washed his hands for 5 seconds after finishing. His sister was sick during school and had to come home. 

Austin should have washed his hands for at least 20 seconds. 

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