Kitchen Safety
Never put these utensils in a sink full of soapy water as they cannot always be seen and they may cut you.
What are knives?
Do before and after handling foods, using the bathroom, sneezing, leaving the kitchen area.
What is wash your hands?
The temperature danger zone
What is 40 degrees - 140 degrees
Improperly canned foods
Bulging/dented cans
What is Botulism
These people are more at risk for FBIs
Who are YOPI
Young, Old, Pregnant, Immuno-compromised
Point ____________ towards the back of the stove to help prevent spills.
What is pot handles?
You should wash your hands for ___________ seconds.
What is 20 seconds?
Never use these again when cutting without washing.
What is cutting boards?
Raw poultry
Raw eggs
What is Salmonella
Hard cheeses could be safely used (although not recommended) after the mold has been trimmed/cut and cut away at at least this amount
What is 1 inch minimum
To avoid bumps and bruise, _________ cupboards and drawers.
What is close?
You should keep loose sleeves _________ when working in the kitchen
Rolled up to the elbows making sure they can't slip down
** loose clothing should NOT be worn in the lab, short sleeves and tight fitting clothing is recommended
The 4 ways to properly thaw meat
What are in the refrigerator, in a cold water bath, in the microwave, or as a part of the cooking process?
Infected food handler
What is Norovirus
What is keeping the oven door closed AND turn off the heat
Three ways to put out a grease fire.
What is a fire extinguisher, baking soda, salt, or smother with a lid.
The first step in dishwashing to keep your water clean.
What is scrape or wipe off food particles?
The acronym FIFO, as it relates to food safety storage, stands for
What is First In, First Out
Undercooked ground beef
Lettuce by contaminated water
What is E Coli
Best practice for storing chemicals in the kitchen
Name the 5 common injuries in the kitchen.
What are cuts, fires/burns, electrical shock, poisioning, falls/slips/bumps.
Order in which dishes should be washed
First: items that touch the mouth - utensils, glasses, mugs
Plates, bowls
Pots and pans
**Cleanest to dirtiest
The four steps to food safety
What is clean, separate, cook, chill
Contamination from processing plants
RTE foods (hot dogs, cold cuts, unpasteurized soft cheeses)
What is Listeria
When working in the lab, you should follow this procedure
Hair tied back, jewelry off, apron on for the entire lab
Mask must be on during the cooking process