Kitchen Safety
Kitchen Safety 2
Kitchen Lab
Kitchen Sanitation
Foodborne Illness
100

What are the most common kitchen hazards

Slips, trips, falls, cuts and burns

100

Keep electrical appliances away from

water

100

The first thing you do before preparing food.

Wash your hands for 20 seconds

100

How to wash dishes:

with soap and hot water, dry with a clean cloth

100

What should be used to check the internal temperature of meats?

meat thermometer

200

Where do you leave knives when they need to be washed?

behind the sink faucet 

200

When handling a hot pot or pan, you should...

use oven mitts or potholders

200

Before you enter the kitchen area, do this to long hair:

Tie it back

200

How much dish soap do you need to put on your SPONGE when washing dishes

One squirt or dime size amount of dish soap. 

200

Which foods harbor salmonella?

Raw meats, poultry, raw eggs, milk and other dairy products

300

The best knives are _______ knives because they require you to not put so much pressure on them. 

sharp

300

Appliances that can cause burns include

stove, oven, toaster, air fryer, toaster oven...
300

When in the FACS room kitchen, you should always stay in your ________.

assigned kitchen

300

Why is cleaning surfaces before you begin cooking so important

it can remove any bacteria that is left on the surfaces where you are preparing foods. 

300

Which foods can harbor e-coli?

 raw/undercooked beef, especially hamburger and unpasteurized milk.

400

If you cut yourself, you should

apply pressure with a paper towel and tell the teacher immediately.

400

What to do if you burn yourself

Run cold water over the area and tell an adult.

400

If you leave your kitchen dirty, what are the consequences? 

At school:  you group will lose points on your lab

At home:  ???

400

What kind of cutting board should you NEVER use to cut raw meats? 

A wooden cutting board

400

What is cross contamination?

the physical movement or transfer of harmful bacteria from one person, object or place to another. 

It is a key factor in food poisoning, and it has four common sources:  food, people, equipment, work surfaces.

500

One way to prevent a fall in the kitchen

keep the floor clean / clean up spills immediately, store heavy items on low shelves, use safe methods to retrieve items from shelves (sturdy step stool, etc.)

500

Never throw water on a _______ fire.

grease (eliminate oxygen supply instead)

500

There is ABSOLUTELY NO _______ in the kitchen.

RUNNING 

500

In addition to before and after food preparation, when should you wash surfaces (cutting boards, utensils, surfaces)?

Each time there is a change from working with raw foods to working with ready-to-eat foods.

500

What is the best way to thaw frozen foods?

Depending on time – use one of the following methods:

-Refrigerator – 1-3 days depending on the size of the product defrosting being thawed.

-Microwave

-Cold water, changing the water every 30 minutes.

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