Safety
Food Safety is whose responsibility
Who is everyone
ALWAYS keep household cleaners in this.
What is the original container
The transfer of microorganisms from one food or surface to another
What is cross contamination
What knives are the safest?
What are sharp knives. Because you will only need 1 clean cut, instead of using the sawing motion to get through what you are cooking.
What is the best way to prevent food borne illness? And how do you do this?
What is wash your hands. 1) Hot soapy water. 2) for 20 sec/abc's. 3) dry with single use paper towels
If a grease fire occurs to put it out use...
What is salt, baking soda or flour
I use these when putting something in the oven and taking something out.
What are oven mitts
Provide an example of cross contamination
1 example: Not washing utensils and hands after working with meat then touching things like Fresh produce
The safest way to wash knives is?
What is seperately(either right after using or after) because someone couuld cut their hand on the blade
These are 3 steps to knowing if you or someone else has a food borne illness.
What is 2 or more people will contract it.
Called and reported
Lab Tested
pan handles should face towards
What is towards the inside of the stove top
Explain why we keep house hold cleaners in this container.
What is because it has the label, and will give us information in case someone ingested it.
What do I do to the tops of cans? and why
What is clean the top of them because the dirt or dust can get in the food
What do I cut on in the kitchen, and why?
What is a cutting board, so you do not cut up the counters.
Why are viruses so dangerous to our food?*there are 3 reasons*
1)are transmitted from a contaminated food handler 2)Can survive in both refrigerated and freezer temps 3)Do not grown on food
I should never assume the stove is cooled off even if...
what is the hot surface light is off.
provide an example of ready to eat foods. provide an example of a TCS food.
What is fresh produce, seasoning, bake goods, spices What is milk, eggs, meat, poultry
what is the internal temp. of pork What is the internal temp of chicken?
what is 145(pork) What is 165(chicken)
What will spread a grease fire? And if you have a small burn what should I do?
What is water. What is run it under cold water
Name a food borne illness. Provide 1 food source Provide 1 symptom Provide 1 prevention (different than the 500 pt question)
Food borne illnesses are covered
On the stove top, match the size of the pan to the size of the ________________, and give an example (include why)
What is burner. You do not use a small pan and big burner- things can burn, burn yourself. You do not use a big pan and small burner- waste of time!
What is the name of the bad E.coli
Shiga Toxin
What happens inside the temperature danger zone, and explain the what both sides mean
What is bacteria grows. And 40 degrees or below is safe for cold food storage and 136 is the lowest possible number food can be cooked or reheated
why do we not cut on a wooden cutting board? And which is the best to use
we do not cut on a wooden cutting board because juices can soak into the wood and not come out. The best is plastic or glass
Name a food borne illness Provide 1 food source Provide 2 symptoms Provide 2 preventions