Food-borne illness
How should you carry a knife?
with the blade pointing downward towards the floor & letting people know you're moving around the room.
What are six hazard categories in the kitchen?
fires, burns, poisoning, electrical shock, slips/falls, cuts
What is the proper temperature for your refrigerator?
40 degrees and below.
What are signs of food poisoning?
Upset stomach, Stomach cramps, Nausea, Vomiting, Diarrhea, Fever, Dehydration
How long should you wash your hands?
20 seconds-30
If you have a minor kitchen burn what can you use to relieve it?
buttah.
How long can you store leftovers?
What is perishable mean?
to spoil quickly.
When removing something from the oven or microwave what should you use?
oven mitts.
How long is food good for if your power goes out?
approximately 2 hours. (check foods temperature before you cook, if above 40 degree's it's unsafe.)
What are four groups of people most susceptible to FBI/
young children, adults over the age of 65, pregnant women, and those with compromised immune systems.
What are the steps for entering the food prep kitchen?
Tie back hair, wash hands, no phones!
Explain why a sharp knife is safer than dull?
You have to use more pressure and it could slip off food cutting your hand.
If there is a grease fire what should you do to put it out?
put the lid on it
Why don't you want to store perishable items on the refrigerator door?
the temperature is inconsistent and they may spoil more quickly.
What are the four steps in food safety?
Clean, Separate, Cook, Chill.
When should you wash your hands?
When entering the kitchen, after touching your face or hair, after coughing or sneezing, after cracking an egg or handling raw meat/fish.
What are the steps for picking up broken glass and what should you NEVER use?
pick up large pieces and put in paper bag.
sweep up the rest.
use a potato, bread, or damp towel to get the smallest shards of glass.
NEVER use a vacuum.
What is the shelf life for raw poultry, ground meat and other fresh meat?
Keep raw poultry and ground meat: 1 or 2 days. Keep other fresh meat: no longer than 3 to 5 days.