Preventing Injuries
Lab Rules
Sanitation
Cross-Contamination
Foodborne Illness
100

Which utensil should you never leave in the sink? 

Knives 

100

What type of shoes should you wear on lab days? 

closed toe shoes

100

How long should you wash your hands for? 

20 seconds 

100

In a fridge, where should raw meat be stored and why? 

The bottom shelf so the meats juices don't drip on other food 

100

What bacteria is often found in raw poultry? 

Salmonella

200

What are should you never use for a grease fire? What can you use instead 

Never use water 

Can use baking soda, cover with lid, or fire extinguisher if needed 

200

What should never be allowed in the lab? 

phones 

200

On a lab day, when should you sanitize your countertops? 

At the beginning and end of each lab 

200

True or False: You should always wash your poultry before cooking it 

False 

200

How long can food be left out at room temperature before it starts becoming unsafe to eat?

2 hours 

300

How should you never unplug an appliance?  

By pulling on the cord

300

Name three things you should avoid wearing on lab days

Open toe shoes 

Dangling jewelry

Ties 

Scarves 

Loose Sleeves  

Etc.. 

300

Why should cellphones never be allowed in a lab? Give an example 

They carry viruses/bacterias like E Coli 

300

What is the name of the kitchen tool you should never use for vegetables after using it for raw meat? 

Cutting Board 

300

Name 3 symptoms of Botulism 

Blurred vision

Drooping eyelids

Slurred speech

Difficulty swallowing

Muscle weakness

400

If you get injured during a lab what is the first step you should do? 

inform your teacher 

400

After you finish a lab, what should you ask for before leaving class? 

Kitchen check 

400

What is the two sink dishwashing method? 

Sink 1: soapy water (soak and scrub) 

Sink 2: clean water (rinse)

400

When foods get transported during the distribution stage, how can they get contaminated in this process? 

If the food is left out in the loading dock for too long in certain temperatures 

400

Name 4 foodborne illnesses 

Campylobacter

Botulism

Hepatitis A

Salmonella

E-coli

Norwalk Virus (Norovirus)

500

Name 4 injuries that can happen in the Kitchen

Slips/trips/falls 

Cuts 

Burns 

Electric Shocks 


500

What is an important skill to have in the kitchen while working with your group? 

Communication 

500

What is the 6 step handwashing method?

1. Wet hands 

2. Use soap 

3. Wash for 20 sec 

4. Rinse 

5. Dry 

6. Use a paper towel to turn off the tap

500

Who can be responsible for cross contamination?   

everyone plays a role 

500

What temperatures should poultry and steak be internally cooked at? 

Steak: 145 degrees F

Poultry: 165 degrees F