Kitchen & Food Safety 1
Don't store these near food.
What are [cleaning] CHEMICALS?
These groups, including young children, pregnant people, older adults, and those with weakened immune systems, are especially at risk for foodborne illness.
What are vulnerable/high-risk populations?
Don't put this in a microwave.
What is ALUMINUM or ANY METAL?
Never DROP these into soapy wash water.
What are KNIVES? (wash knives last)
After a slip, trip, or fall, this should always be cleaned up once the person is safe.
What is a spill?
The temperature a freezer should be kept below.
What is -18℃ or (0℉) or colder?
The safest way to ensure that meat is cooked to the proper temperature.
What is USE a THERMOMETER?
A dull knife is more dangerous than a sharp knife because of this reason.
What is it requires more force and can slip more easily?
Wash your hands for this period of time.
What is at least 20 seconds of scrubbing your hands with soapy warm water?
This FIGHT BAC principle emphasizes scrubbing hands, utensils, and surfaces often.
What is Clean?
Tilt pot lids like this to prevent burns. (From what?)
What is AWAY FROM YOUR FACE? What is STEAM?
Use these to put in or take food out of the oven.
What are OVEN MITTS?
Don't use this on a grease fire.
What is WATER?
A clean kitchen prevents.
What is cross-contamination? (And harmful bacterial growth or foodborne illness.)
Keep all electrical appliances away from this.
What is WATER?
The temperature a refrigerator should be kept at.
What is 4℃ (39℉) or colder?
Foods are kept separate to avoid this.
What is CROSS-CONTAMINATION? (or bacterial growth)
When bleeding is heavy, you should apply this.
What is PRESSURE?
Keep these closed in the kitchen.
What are DRAWERS and [cupboard] DOORS?
The temperature range in which bacteria grow most rapidly?
What is 4℃ – 60℃ ?
What is the DANGER ZONE?
The single most important measure you can take to prevent the transmission of harmful bacteria.
What is WASHING YOUR HANDS?
Turn handles on pots and pans this direction.
What is AWAY from the front of the stove?
The four (4) components of the FIGHT BAC message.
What are CLEAN, SEPARATE, COOK, and CHILL?
Hazardous food should be cooked to this internal temperature.
What is at least 74℃ ? (165℉)
To prevent cross-contamination, raw meats, poultry, and seafood should be stored on_____ while cooked or ready-to-eat foods are kept______.
What is the bottom shelf?
What is above them?