Show:
Safety
Sanitation
Hand washing
Food Borne Illness
Miscellaneous
100
Pan Handles should face. Why match the size of the burner to the size of pan?
What is in towards the center, away from edge etc. To prevent open flames and promote even cooking
100
After working with raw meats what is the next step?
What is wash my hands
100
What kind of water do I use to wash my hands?
What is hot and soapy
100
The leading cause of food borne illness' is? What is the 2nd most common way to contract food borne illness
1) viruses 2)cross contamination
100
What is the 2 clothing items that should be avoided on lab days?
What is long baggie sleeves, and open toed shoes
200
Poisons need to be what container? why
What is the original container, the label is on it
200
Whose responsibility is food safety?
Who is EVERYONE
200
How long do I wash my wands?
What is 20 sec or the ABC's
200
What is the temperature range considered to be the danger zone?
41-135
200
Food that has been left out for too long is called:
What is time temp. abused foods
300
when I catch on fire I should
What is stop, drop, and roll... and get help from the teacher
300
What can I do to produce to ensure my produce is safe to eat?
What is rinse it under cold water
300
When I RINSE my hands I should use what kind of water
What is hot water
300
What are the 3 steps that must happen before we consider an illness food borne?
1)2 or more people must eat the same food, with the same symptoms 2)Call and report it 3)Lab tested
300
What do the outside numbers mean for the temperature danger zone.
The highest temperature perishable food can be stored at 40*. THe lowest number food can be cooked too. 136*
400
IF the red light on the stove top has turned off the stove could be:
What is hot... be careful!
400
The transfer of a contaminate from one surface or food to another.
What is cross- contamination
400
What do I use to dry my hands?
What is a brown paper towel, or single use paper towel
400
Name a food borne Illness. Provide 1)prevention method, 1)symptom, 1)food source
What is ...
400
When lab day is done the sink needs to be? 1 day of the week the sink should be
What is washed and dried. What is sanitized
500
What puts out a grease fire? What spreads it?
What is salt or baking soda. What is water
500
Why do I not cut raw meat on a wooden cutting board?
What is because the "juices" from the meat seeps into the wood, that will never come out from the wood
500
When I wash my hands what does it prevent?
What is food borne illness
500
Name a food borne illness. Provide 2)symptoms, 1)food source, 2 prevention methods
What is ...
500
describe what happens inside the temperature danger zone.
Bacteria grows and thrives