Kitchen Safety
Food Safety
Foodborne Illnesses
Cooking Safety
Vocab
100
What are three different ways to prevent cuts?
What is keep knife sharp,use a drawer divider or knife block to store knives, don't catch a falling knife, don't soak knives in the sink, and sweep up broken glass from the floor immediately.
100
What is the safest way to thaw out food?
What is place it in the fridge on a plate so the blood from the meat doesn't drip on the other food in the fridge.
100
How is E-coli spread?
What is hand to mouth contact.
100
What are the temperatures in the danger zone of cooking?
What is between 60 degrees F to 125 degrees F.
100
Define foodborne illness?
What is any illness resulting from the consumption of contaminated food.
200
What three different ways can you prevent fires and burns?
What is don't let hair, jewelry, sleeves, or apron strings dangle. Use potholders/ when uncovering a pot or pan lift up the far edge of the cover first so the steam will flow away from the face/ use pots and pans in good condition/ keep pan handles turned toward the back or middle of the range top/ keep flammable items away from the range/ don't use plastic items near the range/ arrange the oven racks properly before starting the oven.
200
What is cross-contamination?
What is letting microorganisms from one food get into another.
200
What is a virus and how does it spread?
What is a small infectious agent that lives in your cells. When you don't wash your hands.
200
How does cross-contamination happen?
What is the juices from raw meat, poultry, and fish and other seafood containing harmful microogramisms .
200
What does FIFO mean?
What is The first one in is the first one out.
300
What is the difference between clean and sanitary?
What is clean is free of dirt or soil. Sanitary is free of spores, viruses, and bacteria.
300
How long should a thermometer be kept in the food to take it's temperature?
What is when the numbers stop moving.
300
How do you get salmonella?
What is when you eat raw foods and uncooked foods.
300
When cooking hot foods should be kept at the temperature of 130 to 139 degrees? True of False
What is false hot foods should be kept at a temperature of 160 degrees F or hotter.
300
What does HACCP mean?
What is hazard analysis and critical control points. Prevent hazards in the production process.
400
What are three different ways to prevent falls?
What is keep the floor clean, wipe up spills and splatters, don't have slippery throw rugs, replace damaged or worn flooring, don't wear untied shoes or long clothing. To reach higher selves use a firm step stool.
400
How long should perishable food be kept out at room temperature?
What is two hours.
400
What is a parasite and how do you get it?
What is an organism that lives in or on another organism, getting it's food from not cooking foods all the way through.
400
When keeping cold foods cold they should be kept a temperature of 40 degrees or colder? True or False
What is True.
400
What is FATTOM?
What is a mnemonic device that is used in the foodservice industry to describe the six favorable conditions required for the growth of food borne pathogens.
500
What three different ways to prevent electric shock?
What is never use a appliance when your hands are wet or standing in water, avoid damaged electrical cords, use the outlets properly, care for plugged in appliances, watch for problems with your appliances.
500
Describe the flow of food?
What is FIFO. The first in first one out. The first thing in the fridge is the first thing to use.
500
How is salmonella spread?
What is when eating contaminated food.
500
Why shouldn't you keep reheating food or make big batches of food?
What is reheating food can cause bacteria to grow and may not be heated all the way through.
500
What does FATTOM stand for?
What is Food,Acidity, Time, Temperature, Oxygen, and Moisture.
M
e
n
u