Handwashing and Hygiene
Minimum time to wash hands
What is 20 seconds?
What shape your guiding hand should make
What is a claw?
What to use when touching hot pans
What are oven mitts?
What spreads between foods
What are germs?
Step that removes dirt
What is cleaning?
A time you must wash hands besides before cooking
What is after touching raw meat / after sneezing / after bathroom?
Where you should always cut food
What is a cutting board?
Which direction pot handles should face
What is inward?
Where raw meat should be stored in the fridge
What is bottom shelf?
Step that kills germs
What is sanitizing?
Why soap is important
What is it removes germs and oils?
Why dull knives are dangerous
What is they slip more easily?
Why towels are unsafe for hot items
What is they can slip or catch fire?
Why separate cutting boards are used
Why separate cutting boards are used
Which comes first: cleaning or sanitizing
What is cleaning?
What could happen if you don’t wash hands
What is germs spread / people get sick?
What to do if distracted while cutting
What is stop cutting first?
Why you should stand back from the oven
What is hot air comes out quickly?
What should happen after touching raw chicken
What is wash hands and clean tools?
Why spills should be cleaned quickly
What is to prevent slips and pests?
Why hygiene matters even if hands look clean
What is germs are invisible?
Explain why rushing increases knife injuries
What is less control and focus?
Name two items that should stay away from heat
What are paper towels / plastic / loose clothing?
Explain how cross contamination can happen without touching food directly
What is through hands, knives, or surfaces?
Why cleaning alone is not enough
What is germs can still remain?