Food-borne illness
What is cross-contamination
when bacteria from one food gets onto another food
What is sanitizing?
to remove harmful bacteria
How should you carry a knife?
with the tip pointing downwards and the blade pointing back
What are four hazard categories in the kitchen?
fires, poisoning, electrical shock, falls, cuts
What is the proper way to treat a burn?
run it under cold water.
What are three signs of food poisioning?
vomiting, dirrahea, nausea
How long should you wash your hands?
15-20 seconds
What items are safe to put in the microwave?
glass, microwave safe bowls, paper towels
What are two ways to prevent slip and falls in the kitchen?
wipe up spills right away, keep work area clear of debris
What is the Heimlich maneuver?
first aid for a person that is choking
What is contamination?
when something is unfit to be consumed
What dishes should go into the dishwasher?
glasses, silverware, anything that makes contact with mouth
What is the temperature danger zone?
5-60 degrees celsius
What should you use to reach high in the kitchen?
step stool
Where is the first aid box located?
cupboard beside Ms. Nolans desk
What is bacteria?
Single celled organism
What item should be left to air dry?
cutting board
What are 3 safety rules for using a knife?
various answers
If a pan catches on fire, what should you do?
put the lid on it
What does PPE stand for and name 2 pieces of PPE found in the kitchen
Person Protective Equipment - Apron, oven mitts, etc.
What does F.A.T.T.O.M stand for?
Food, Acidity, Temperature, Time, Oxygen, Moisture
what should you wear on your hand if you have a cut?
band aid and a glove
What are two ways to prevent burn injuries?
If there is an emergency in the kitchen what is the first thing you should do?
Why should you not wear just a bandaid in the kitchen?
bandaids could fall off into the food