Kitchen Safety
When is it okay to leave a knife in the sink?
NEVER
Let's Hear From a special guest
A physical contaminant
What is the number one way to prevent foodborne illness?
WASH YOUR FILTHY HANDS
This person is in charge of the kitchen when the chef is not around
Sous Chef
What temperature must you cook chicken to?
165F
How hot should the water be when washing your hands?
As hot as you can handle
Mold is found on a block of cheese
What food group is the highest risk of salmonella
Poultry
This person helps keep the dining room clean and ready for turnover
Busser
These numbers represent the Temperature Danger Zone
41F to 135F
What type of shoes should you have on your feet when in the kitchen?
Closed toed, non slip shoes
Raw pork is on the same cutting board as cooked cabbage
Biological contaminant (cross contamination)
The number one cause of foodborne illness in the united states (hint: it's going around right now)
Norovirus
This is often the first person you see when you enter a restaurant?
Host/Hostess
This 3 letter organization is responsible for keeping the world healthy. It's letters are WHO
Fill in the blank.
Your hands should always be (blank) when plugging anything into the wall.
Dry
A worker accidentally sprays bleach onto a sandwich when cleaning a table
Chemical Contaminant
What does the CDC stand for?
Centers For Disease Control
This person keeps the kitchen clean and supplied with clean dishes.
Dishwasher
How long do you have to chill perishable food to under 41 degrees?
2 hours
What is the only type of jewelry you are allowed to have when in a kitchen (Hint: watches do not count)
Single unmarked wedding band
There is residue of pesticides on vegetables
Chemical Contaminant
These tiny "worm like" organisms are commonly found in fish and feed off of their hosts in order to live
Parasites
These people generally are assigned a specific station such as grill, sauté, fry, dessert or garde manger
Line Cooks
Fill in the blank
Ready To Eat foods are foods that do not have to be (Blank) any longerCooked