Cross Contamination
What is cross contamination, and how can it occur in the kitchen?
the transfer of bacteria, viruses, or other harmful microorganisms from one substance to another
What is a common physical hazard found in the kitchen?
-hair
-nails
-plastic
-glass
-metal
What temperatures are considered the "danger zone" for food safety?
41-135
What are the 6 steps of proper handwashing?
1. wet hands
2.apply a dime size amount of soap
3.lather
4.scrub wrist, palms, fingers, in-between fingers, tops of hands, finger tips, finger nails
5.rinse hands
6.dry hands with a towel
What is the difference between cleaning and sanitizing?
Cleaning removed dirt, grime, and grease
Sanitizing kills the bacteria and viruses to a safe level
Name two common sources of cross contamination when preparing food.
-Raw meat to vegetables, fruit, bread, or Ready to eat foods
-Food Allergens touching any other food
Identify one chemical hazard and explain its potential risks.
-Bleach, poisoning someone
-Cleaner, Poisoning someone
-Ammonia, Poisoning someone
Why is it important to keep food out of the danger zone?
Why is handwashing considered the most important step in preventing foodborne illnesses?
Our hands are very dirty and carry many colonies of bacteria and viruses on them.
Which comes first cleaning or sanitizing?
Cleaning
What is the best way to store raw meat to prevent cross contamination with ready-to-eat foods?
Place raw meat on the bottom shelf of the refrigerator
Why do we open hot lids away from ourselves?
The steam can burn our face
What is the maximum time that perishable foods should be left in the danger zone?
2 hours
What order should dishes be washed in? Cleanest then dirtiest, or dirties then cleanest? Why?
cleanest then dirtiest because you will change the water less
Why is it important to sanitize food contact surfaces?
To not introduce any new bacteria or viruses to the food while it is in the danger zone.
Explain how using separate cutting boards can help prevent cross contamination.
It eliminates the common surface where cross contamination can happen
Describe where we turn pot handles when cooking on the range?
How can you ensure that food is cooked to a safe temperature to avoid the danger zone?
What temperature should the water be for effective dishwashing?
As hot as you can handle without burning yourself
Describe the proper procedure for cleaning and sanitizing a cutting board.
Describe the steps you should take if you accidentally use the same knife for raw chicken and vegetables.
1. Throw away the vegetables
2.Cook the vegetables to at least the temperature required for the meat
What safety measures should be taken when using knives in the kitchen?
-use a sharp knife
-use a cutting board
-Use the claw grip or bridge hold
-focus on what you are cutting
Discuss the role of refrigeration in preventing food from entering the danger zone.
Refrigerators need to stay below 40 degrees, which is below the danger zone.
Explain the importance of drying dishes properly after washing to prevent bacteria growth.
Bacteria like warm, wet environments. So by drying them, you are eliminating one of those.
What is the recommended concentration of bleach for sanitizing surfaces?
1/3 bleach
2/3 Hot water