Food-borne illness
What is cross-contamination
when bacteria from one food gets onto another food
What is sanitizing?
to remove harmful bacteria
or
reduces the number of disease-causing microorganisms on equipment and utensils to acceptable public health levels
How should you carry a knife?
with the blade pointing downward towards the floor
What are the hazard categories in the kitchen?
fires/burns, poisoning, electrical shock, falls, cuts
What is the proper way to treat a burn?
run it under cold water.
What are three symptoms of foodborne illness?
vomiting, dirrahea, nausea
How long should you wash your hands?
15-20 seconds
Which direction should pot handles be facing when on the stove?
inward, not out over the edge
What should you use to wipe up spills in the kitchen?
a paper towel or cloth (not hand towel)
What is the Abdominal Thrust (Heimlich maneuver)?
first aid for a person that is choking
TCS stands for what?
Time Temperature Control for Safety
What contact surface are handles, switches, and faucets?
hand contact
What is the temperature danger zone?
40-140 degrees farenheit
What should you use to reach high in the kitchen?
step stool
What is Cardiopulminary Recussitation
first aid for a person with no pulse or breathing
What are four microorganisms that cause food-borne illnesses?
parasites, bacteria, fungi, and viruses
How often should equipment and utensils be cleaned and sanitized that are used at room temperature?
every 4 hours
What should you do is someone is experiencing a chemical poisoning?
call poison control
If a pan catches on fire, what should you do?
put the lid on it and/or use baking soda/powder
What is the proper way to treat a fall victim?
do not move them and call for help
What does FATTOM stand for?
Food Acidity Time Temperature Oxygen MOisture
Or
Conditions that microorganisms grow and produce
what should you wear on your hand if you have a cut?
a glove
What do you use to pick up broken glass?
a damp paper towel or sweep it
What do you use to help someone connected to electricity?
a non conductive material such as wood.
Why should you not wear a bandaid in the kitchen?
bandaids could fall off into the food