Kitchen Safety
Why is it important to tie back your hair?
It will get caught in something, it will fall into the food
When should you wash your hands?
before entering the kitchen, after working with food products that you do not want to cross contaminate, after working with raw meats or eggs, after touching your face/hair, after touching your cellphone, after using the washroom
Name a hazardous food.
Milk
Raw meat
Cheese
Yogurt
etc
The name of harmful micro-organisms are called?
pathogens
What are the four other ways food can be contaminated?
physical, chemical, cross contamination, allergens
Where should pot handles be on the stove when using a pot or frying pan?
Turned horizontal so that they do not get knocked over by accident
Should not be hanging over the stove
Why is it important for the surface area of the kitchen to be clean?
To prevent indirect and direct cross contamination to food. To prevent rodents and other pests from nesting in the kitchen.
What is temperature abuse?
When food is sitting in the danger zone for two hours or more
Who can be affected by foodborne illness?
EVERYONE
Cross contamination occurs when raw food comes into contact with...
Ready to eat food
What should you do if there is a spill in the kitchen?
You should clean it up immediately
What are the steps to proper hand washing?
1) wet hands
2) lather with soap between fingers, palms, tops of hands and wrists for 20-30 seconds
3) rinse off hands
4) dry hands with a disposable towel or a single use towel
What is the DANGER ZONE range?
60 degrees Celsius to 4 degrees Celsius
An example of bacteria found in food is...
Listeria, salmonella, or E.coli
Finding a bandaid, hair, or nail in your food is this kind of contaminant.
What is the proper method of taking care of a knife cut in the kitchen?
1) wash and sanitize the area
2) ointment (optional) and a band aide
3) wear a finger cot or a glove.
Are gloves safer to use than your hands in the kitchen?
No because most single use gloves are used inappropriately. Hands need to be washed before and after using gloves.
What three components are necessary to promote micro-organism growth in food?
high protein
high moisture
netural PH (4.5-7)
the area between 41 and 135 degrees is called the
Food temperature danger zone.
Chemicals placed on produce are an example of this kind of contaminant.
Chemical contaminants
How do you put out a grease fire in the kitchen?
Throw flour/baking soda/cornstarch on the fire, smother the fire with the lid and remove from heat
The three steps to washing dishes are...
1) wash with soap
2) rinse with hot water
3) Sanitize dishes and countertops
What does FATTOM stand for?
Food
Acidity
Temperature
Time
Oxygen
Moisture
What is the difference between a bacterial infection and bacterial intoxication?
A bacterial infection happens when food is contaminated by bacterial pathogens.
A bacterial infection is when the bacteria infested foods creates feces/waste.
This bacteria comes from sewage, and is commonly found in beef.
E.Coli