Important Temperatures
Temperature for Boiling Point
Hair is an example of this hazard.
What is Physical Hazard.
The first thing that should be done before starting a recipe.
What is washing your hands?
1 cup = ______ oz
What is 8oz?
What is...
Gas
Open Flames and Heat
Grease
Electrical Wiring
Unsafe Storage Areas
Temperature for freezing.
What is 32 degrees
The length of time needed to wash hands.
What is 20 seconds?
Note: 1 gallon (gal) = 4 quarts (qt) = 8 pints (pt) = 16 cups (c) =128 fluid ounces (fl oz)
2 pt = ______________qt
What is 1 quart?
What are the 3 fire control methods in our kitchen?
Fire Detectors
Automatic Hood and Sprinkler System
Fire Extinguishers
The temperature used to sanitize.
What is 180.
These two conditions (FATTOM) are the easiest to control.
What is Time and Temperature? You can control how long sometime is in the temperature danger zone.
Name at least times you should wash your hands.
What is...
When entering the kitchen
After using the bathroom
After sneezing
After touching your hair, face, clothing, or mask
After eating, drinking, or smoking
After taking gloves off and before putting on a new pair.
After handling garbage
After touching raw meats
Anytime you switch tasks
Note: 1 gallon (gal) = 4 quarts (qt) = 8 pints (pt) = 16 cups (c) =128 fluid ounces (fl oz)
2 gal = ___________________c
What is 32 cups?
What are the 3 most common injuries in a kitchen?
What are Cuts, Burns, and Sprains?
The temperature for the temperature danger zone.
What is 41 to 135 degrees.
A ________ hazard is a naturally occurring toxin.
What is a Biological Hazard?
Julia cuts her finger when dicing carrots. She examines the cuts and concludes that it just needs a bandaid (no stitches). She goes over the the sink to rinse out her cut then proceeds to put a bandaid on. After cleaning and sanitizing the contaminated area she begins working again. What was her mistake?
What is...
She did not put a glove on to prevent a physical/biological hazard (the bandage falling in the food).
Note: 1 gallon (gal) = 4 quarts (qt) = 8 pints (pt) = 16 cups (c) =128 fluid ounces (fl oz)
16 gal = ___________________pt
What is 128 pints?
Describe 2 preventative measures to avoid injury in a kitchen. (There are 5 total)
What are...
Dress for safety
Handle knives and other cutting tools safely.
Safety communication
Clean up spills/ use wet floor signs
Lift heavy objects safely
The length of time, time/temperature control for safety (TCS) foods can stay in the temperature danger zone before needing to be thrown away.
A physical hazard is ________ (provide remaining definition)
What is something large enough to see or feel that contaminates food?
Gloves should be worn when... (provide 3 examples)
What is...
1. If you have nail polish on.
2. If you have a cut on your hand.
3. If you are touching ready to eat food.
Note: 1 gallon (gal) = 4 quarts (qt) = 8 pints (pt) = 16 cups (c) =128 fluid ounces (fl oz)
10 gal = _____________qt
What is 40 quarts?
If you get injured in the kitchen, what do you do?
1. Tell Chef.
2. Go to the Nurse.
3. Clean and sanitize the area (do not eat any of the food that could have been potentially contaminated)
4. File Accident Report.