Safety
Food Safety is whose responsibility
everyone
ALWAYS keep household cleaners in this.
the original container
The transfer of microorganisms from one food or surface to another
cross-contamination
What knives are the safest? and Why
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
True or false, if the hot surface light is off- the stovetop has cooled down completely
FALSE
I use these when putting something in the oven and taking something out.
oven mitts
Provide an example of cross-contamination
Not washing utensils and hands after working with meat then touching things like Fresh produce
What spreads a grease fire?
water
These are 3 steps to knowing if you or someone else has a food borne illness.
2 or more people will contract it.
Called and reported
Lab Tested
panhandles should face towards
towards the inside of the stovetop or away from the edge
Explain why we keep household cleaners in this container.
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
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?
a cutting board, so you do not cut up the counters.
any food left out at room temperature for too long
time-temperature abused foods
If a grease fire occurs to put it out use...
Salt, and baking soda
What is the definition of perishable foods:
Provide an example of a perishable food
Foods that can go bad quickly
ex: produce, bread, cheese
what is the internal temp. of pork What is the internal temp of chicken?
145-pork
165- chicken
Explain why I should wash knives separately
Because someone could cut themselves on the blade
Name a foodborne illness. Provide 1 food source Provide 1 symptom Provide 1 prevention
name a food borne illness
provide 1 source
provide 1 symptom
provide 1 prevention method
On the stove top, match the size of the pan to the size of the ________________, and give an example (include why)
Burner.
You do not use a small pan and big burner- open flame around it
You do not use a big pan and small burner- uneven cooking
Why are viruses so dangerous to us and food
There are 3 reasons.
1) cannot be seen, smelled or tasted
2) do not grow in food
3) can survive in both refrigeration or freezer temps
4) are transferred from person to person, person to food, or person to food contact surface
What happens inside the temperature danger zone, and explain what both sides mean
inside: bacteria grows
40 degrees highest your fridge can be
136 is the lowest possible number food can be cooked
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
juices can soak into the wood and not come out.
The best is plastic or glass
Name a foodborne illness Provide 1 food source Provide 2 symptoms Provide 2 preventions
name a foodborne illness
provide 1 food source
provide 2 symptoms
provide 2 presentations