Kitchen Safety
Food Borne Illness
Food Borne Illness
Food Safety
Bonus
100
Cuts, falls, poisoning, burns
What is most common kitchen accidents?
100

Chicken

What is associated with salmonella

100
160 degrees
What is the internal temperature a whole chicken should be cooked to
100
Danger zone
What is 40-140
100

1 minutes

What is minimum time to wash your hands

200
Baking soda
What is substance used to put out grease fires
200
Raw under-cooked beef
E-Coli
200
Contaminated water
What is Hepatitis A
200
Fridge
What is safest way to thaw raw meat
200
1st degree burn treatment
What is cold water for 20 minutes
300
Apply pressure
What is the first thing you should do after you get a cut
300
Bacteria
What is food borne illness cause
300
Using same utensils for raw meat and other foods
What is cross-contamination
300
Food, people, equipment, work surface
What is four common sources for cross-contamination
300
Standard Microwaving time
What is the time you let stand
400
Tin foil
What is something that microwaves are attracted to
400
Botulism
What is improperly canned foods
400
Soft cheeses and unpasteurized milk
What is Listeriosis
400
Reason for proper refrigerator order
What is to prevent cross-contamination
400
change every 30 minutes
What is cold water used for thawing
500
glass and knives
What is utensils that should be washed separately
500
Foods left at room temperature for too long
What is staphyolcoccus
500
Attacks respiratory system
What is botulism
500
internal temperature of ground beef
What is 155 degrees
500
165 degrees
What is reheating food temperature
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