Fire Safety
What should you use when handling hot tools or dishes?
Pot Holders
It is important to do this to fresh produce before preparing it.
Wash
Sharp, dull knives can cause cuts
A type of pathogen causing many foodborne illnesses
Bacteria
Making sure your hands and workplace is tidy is a sign of this step.
Clean
What does P.A.S.S stand for in regards to extinguishing a fire?
Pass. Aim. Squeeze. Sweep.
Who is most susceptible to chemical poisonings?
Children
Where should knives be stored in the kitchen?
Away from other utensils
Caused from canned goods not being sealed
Botulism
Roger heated up his leftovers for lunch. When he temp checked the food, the thermometer read 165F. Roger knew that from which step in Food Safety?
Cook
How often do you check a smoke alarm?
Once a month, replace batteries every 6 months
How do you know how to use the chemical properly?
Follow the instructions for chemical use. Always leave in original bottle.
If a knife falls what should you do?
Wait until is falls and carefully pick it up
Virus that may cause vomiting transmitted by an infected person.
Norovirus
While making tacos, Martha used the same cutting board that she used for the law meat to cut up the lettuce and tomatoes. Martha allowed cross-contamination to happen in her kitchen. Which step did she not follow?
Seperate
It is important to have this in case of an emergency?
An Escape Plan
In the kitchen, where should chemicals be stored?
Locked up in a cool, dry place away from food.
How do you treat a cut?
Apply pressure to wound with sterile cloth. If the cut is minor wash, dry, and apply antibiotic cream. If the cut is severe, take victim to doctor/hospital
This illness infects pregnant mothers and their newborn babies
Listeria
The danger zone (40F-140F) is important for foods that do not reach this step to food safety.
Chill
What type of fire extinguisher does the book say is the best choice for putting out a fire?
An ABC Extinguisher
What should you do if you are interrupted while using a chemical?
Take the chemical with you
What is the proper way to hold and cut with a knife?
Holding the blade between your thumb and index finger while cutting away from you.
Diarrhea, abdominal cramping and a fever can show up and last 2-5 days from raw meat, milk, and water.
Campylobacter
Placing raw chicken on the top shelf in the fridge with ready to eat foods underneath can pose risks to?
Cross-Contamination