Handwashing
Safety
Hazards
Cleaning & Sanitizing
Vocabulary
100

3 times you should wash your hands

answers vary

100

Explain how to safely carry a knife through the kitchen. 

point the blade down at your side, announce KNIFE/SHARP as you slowly walk through the kitchen

100

What type of hazard is a piece of glass in food?

physical

100

The red bucket is used for ________ surfaces.

sanitizing 

100

What does TDZ stand for?

Temperature Danger Zone

200

According to food safety guidelines, what is the temperature for water when washing your hands?

100 F

200

Explain how to safely carry a hot pot through the kitchen.

use hot pads, announce HOT as you walk slowly through the kitchen

200

What type of hazard is bleach?

Chemical

200
The green bucket is used for _______ surfaces.

Cleaning

200

What is the temperature range of the temperature danger zone?

41-135

300

You should wash your hands for a minimum _____ seconds

15

300

What are the 3 types of hazards to food?

chemical, physical, biological

300

What type of hazard is mold?

biological 

300

What is in the green bucket?

soapy water

300

High risk population -- identify 3 groups of people at a higher risk for getting sick from a foodborne illness.

elderly, young children, pregnant women, people with weakened immune systems

400

Why should you NOT use a cloth towel for drying your hands?

harbors bacteria / cross contamination

400

List 3 reasons why phones/headphones are not allowed in the kitchens?

bacteria/germs, distracting, dangerous, 

400

Which is more dangerous: a sharp knife or a dull knife?

dull knife is more dangerous

400

What is in the red bucket?

Sanitizer (bleach and water)

400

What is FAT TOM?

Food, acidity, time, temperature, oxygen, moisture

500

What are the 5 steps of handwashing? 

1. wet hands and arms

2. apply soap

3. scrub with soap 

4. rinse hands and arms

5. dry hands (using paper towel)

500

Identify 3 dress code requirements for being allowed to cook in the kitchens.

Hair up, closed toe shoes, clean/safe clothes, jewelry removed, clean hands, etc. 

500

what type of hazard is Salmonella? 

biological

500

What are the 5 steps of washing dishes?

scrape, wash, rinse, sanitize, dry

500

What happens in the temperature danger zone?

temperature range that bacteria grows the fastest

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