Fire Safety
Name one common type of fire hazard in a kitchen.
Gas, open flames/heat, grease, electrical wiring, or unsafe storage.
What are three common types of accidents in foodservice?
Burns, cuts, and sprains/strains/falls.
True or False: It is okay to wear large, dangling jewelry while cooking.
False
What is a foodborne illness?
A disease caused by consuming contaminated food or drink.
What are the four steps to help prevent foodborne illness?
Clean, Separate, Cook, Chill.
What should you NEVER use to pull a plug from an outlet?
The cord
What type of burn causes red skin and may cause swelling?
First-degree burn.
What type of shoes should be worn in the kitchen?
Closed-toe shoes that are resistant to slips, grease, and heat.
Name TWO symptoms of foodborne illness.
Nausea, vomiting, diarrhea, or fever.
How long should you wash your hands with soap and water?
20 seconds
What type of fire extinguisher uses water and is intended for Class A fires?
A water-based extinguisher.
What type of cut or wound is caused when a sharp object pierces the skin and makes a hole?
A puncture.
How should you carry a knife?
With the blade pointed down and held close to your side.
What are the three types of food contamination?
Biological, chemical, and physical contamination.
What is the temperature danger zone?
41-135
What does PASS stand for when using a fire extinguisher?
Pull, Aim, Squeeze, Sweep.
What type of burn may cause blisters?
Second-degree burn.
What should you NEVER do with a knife in a sink?
Leave it in the sink or drop it into dishwater.
What type of contamination occurs when hair, glass, plastic, metal, or stones get into food?
Physical Contamination
How long should you leave perishable food at room temperature before refrigerating it?
no more than 2 hours
What should you do if there is a fire emergency?
Call the fire department, stay calm, shut off gas valves if appropriate, get people out, meet at the assembly point, and alert firefighters if someone is missing.
What type of burn may cause the skin to turn white or black and result in no feeling?
Third-degree burn.
Why should you keep knives sharp?
A sharp knife is safer to use and helps prevent accidents.
Name THREE groups of people who are at greater risk for serious foodborne illness.
Infants, young children, pregnant women/unborn babies, older adults, or people with weakened immune systems.
What is the only reliable way to tell whether food has reached a safe cooking temperature?
use a food thermometer