Kitchen Hazards
a sickness caused by eating unsafe food
what is a foodborne illness
transfer of harmful microorganisms from one product to another by hands, utensils, equipment, or other physical contact
what is cross-contamination?
any surface such as a table, cutting board, or piece of equipment
what is a food-contact surface?
during an emergency you should always...
what is stay calm?
direction pan handles should be turned
what is toward the center
an unsafe substance in a food
what is a contaminant
the 2 federal government agencies involved in food safety
what are the FDA and USDA
hand washing should take place
hair should be
what is pulled back / in a hair net
always use this when removing something from the oven
a microogranism that cause illness in humans
what is a pathogen
these are examples of chemical hazards
what are metals, kitchen & agricultural chemicals
what is the health inspector?
what is a sharp / safe
approved shoes to wear in a kitchen
what are closed-toed / slip resistant
foodborne illness caused by raw or undercooked meat, poultry, and eggs or egg products
what is salmonella?
what is: clean, separate, cook, and chill
the temperature range food should stay out of (name + degrees)
what is the temperature danger zone, 40-140F?
you should never _____ _____ on a grease fire
never put this in a microwave
what is metal
bacteria grows best in these conditions
what is the temperature danger zone, moist, heat
fda recommended cooking temps
what is 160 (ground beef, pork, lamb)
what is 165 (turkey, chicken, duck & leftovers)
what are: dairy, wheat, eggs, seasme, soybeans, fish, shellfish, peanuts, and treenuts
acronym for using a fire extinguisher
what is PASS (pull, aim, squeeze, sweep)
3 items to smother a grease fire
what is a lid, salt, baking soda