Miscellanious
who is responsible for preventing cross contamination?
YOU / FOOD HANDLER
______ knives are the safest knives
SHARP
What NOT to do if there is a grease fire
one in ______ people get a food-borne illness each year
6
When calling poison control due to an emergency have this handy
The poison bottle that was injected
Do this to prevent choking (2 answers)
Chew Food Thoroughly
Do not laugh/ talk with food in your mouth
do not do this if someone gets electrocuted
Touch them
Illness caused by consumption of food
Food-borne Illness
a way to control moisture in food
Freezing or Drying
when everyone using the kitchen agrees that it is important to make sure food safety protocols are followed a _______ is created
food safety culture
Prevent fires by keeping_______ away from the _____
towels away from the stove
Do this if someone gets cut in the kitchen
apply pressure until bleeding stops
wash with soap and water
bandage
A food borne disease outbreak consist of how many people?
two or more
Adding a ____ such as vinegar or lemon juice can help control bacteria growth
ACID
Young
Old
Pregnant/unborn babies
Immune Compromised
You should never store these near food
Chemicals
If someone slips and falls do not...;
move them
The three types of hazards that can be found in our food
Physical Biological Chemical
The Second T in FATTOM
Time
The correct place to take the temperature of food
the thickest part/ the middle
List three things to/not to wear when cooking
no Jewlery
Close Toed shoes
Aprons
Hair pulled back
no baggy clothing
Do this if there is an accident with a small appliance
Unplug it
Give an example of each of the three types of hazards found in food (physical, chemical, and biological)
Answers may vary
(wood, bone, hair, pesticides, mold, yeast)
40-140 degrees F