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Kitchen Safety
Expired Food
Sanitation
Fire Safety
Safe Cooking
100

You should avoid wearing this while cooking.

What is loose, baggy clothing, especially sleeves?

100

This (1)term refers to when stores need to get rid of a product but not that the product is unsafe after that date, while this (2)term refers to the date before when you should eat the product to get the best quality.

What is the (1)sell by date and (2) use by date?

100

These are all ways to avoid a roach infestation.

What is...?

Clean frequently, including dishes

Keep food sealed

Don't let water sit out

100

You never do this while cooking, especially with grease or appliances on high heat.

What is leave cooking food unattended?

100

This is the minimum internal temperature for cooking ground or whole turkey and chicken.

What is 165 degrees Fahrenheit? 

200

You keep these away from the stove top, oven, and sink.

What are electric cords?

200

These are signs you should throw away unopened cans or jars.

What are bulging tops or signs of leaks?

200

Towels used for sanitizing utensils, appliances, or surfaces should not be used for these purposes.

What are drying hands, utensils, or floors?

200

Cleaning up this helps prevent fires.

What is grease build up and food particles on the stove?

200

This is the minimum internal temperature for cooking fresh/raw pork or ham.

What is 145 degrees Fahrenheit?

300

You always check this when you finish cooking.

What is if you turned off the stove/oven?

300

These signs tell you an egg has gone bad.

What is a rotten/sulfur-like smell, pinkish or iridescent yolk, or floating in water (uncracked and uncooked)?

300

These are all signs of a rodent infestation

What are ...?

  • DROPPINGS
  • URINE ODORS
  • GNAWED HOLES
  • RUB AND GNAW MARKS
  • RODENT RUNWAYS
  • RODENT NESTS
  • SCAMPERING NOISES
  • UNUSUAL PET BEHAVIOR
300

Turning off the burner, pouring on baking soda, covering the pan with a metal lid, and using a Class B Dry Chemical Fire Extinguisher are all steps for putting out this kind of fire.

What is a grease fire?

300

Pay attention to the news for this information.

What is food recalls from the FDA?

400

If you add this to a pan of hot oil, you risk causing the oil to splatter over yourself or others.

What is water?

400

Left-overs last in the refrigerator only as long as this.

What is the quickest expiring ingredient?

400

You should always sanitize sponges or towels after cleaning this before using them to clean anything else.

What is after cleaning up after raw meat?

400

Pouring this onto a fire will cause the ingredient to explode or make the fire worse.

What is flour?

400

These are all meats which should always be cooked all the way through/served well done.

What are:

  • poultry and game (ex. chicken, turkey, duck and goose)
  • pork
  • organs (ex. livers)
  • burgers and sausages
  • kebabs
  • rolled joints of meat
500

These are things to avoid doing with a glass container to prevent the glass from cracking/shattering.

  • Place hot glass bakeware on top of the stove, on a metal trivet, on a damp towel, directly on a counter or in a sink.
  • Put glass bakeware directly on a burner or under a broiler.
500

You cannot do this to thawed, raw meat.

What is refreezing it without cooking it first?

500

These are signs of a roach infestation

What is... ?

  • Unusual smell - An established cockroach infestation produces a lingering and unpleasant odour that taints items they contact.
  • Cockroach droppings - If little water is available cockroaches will produce brown/black cylindrical droppings, approx. 2mm long.
  • Smear marks - If water is abundant cockroaches will produce brown and irregular shaped smear marks. Check for marks on horizontal surfaces and at wall-floor junctions where cockroaches scuttle along.
  • Shed skins - Cockroaches shed 'cast nymphal' skins 5-8 times as they mature to adults. These shed skins are usually found close to where the cockroaches are sheltering.
500

Replace these if they get damaged or frayed.

What are power cords? 

500

This is where meat thermometers should be placed when checking the temperature.

What is in the middle or thickest part of the meat, avoiding bone, fat, or gristle?