Food-borne illness
What are the six hazard categories in the kitchen?
Burns, Grease Fires, Electrocution, Slips & Falls, Poison, Cuts
What temperature should your refrigerator be?
40 or below
What are signs of food poisoning?
vomiting, diarrhea, nausea, dehydration, fever, stomach cramps, upset stomach
How long should you wash your hands?
20-30 seconds
What items are NOT safe to put out a grease fire?
salt, sugar, damp towel, flour or baking powder
Why do you NOT want to keep perishable items on the door?
Because the temperature is not as consistent.
What are the four food safety steps from the videos we watched?
Clean, Separate, Cook, Chill
How do you plug in appliances with a removeable cord?
plug the cord into the appliance first.
How long can you store leftovers?
up to 4 days.
What are causes of FBI?
parasites, bacteria & viruses, fungi, mold, toxins and contaminants, and allergens.
behind the sink, countertop, stove top, sweep the floor, appliances
Explain why a dull knife is more dangerous than a sharp knife?
you'll have to use more pressure/effort
What are the steps for cleaning your refrigerator?
remove all food, wipe down with hot soapy water including any removeable drawers, throw away old food, replace food with fruits & veggies in drawers, meat, poultry/fish at lower levels, eggs at top of fridge where temp is most consistent, longer shelf life on door.
What is the definition of perishable?
likely to decay or go bad quickly.
When should you wash your hands?
Entering the kitchen, after cracking an egg or handling raw meat/fish, before you eat, after you use the bathroom, if you sneeze or cough
What do you use to pick up broken glass?
a damp paper towel, a potato, slice of bread
If you have a minor burn, what can you use to ease pain?
BUTTAH.
What is the BEST way to defrost frozen food?