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Cuts - 1st aid and prevention
Burns- 1st Aid and Prevention
Miscellaneous 1st aid and Prevention
Food Sanitation
Miscellaneous
100
To stop the bleeding of a cut
What is apply pressure
100
Direction you open lid on pots and pans
What is away from you?
100
Keep all chemical products away from ___ and ___
What is food and children?
100
Living things that lead to the spread of germs, bacteria and illness
What is Pests?
100
After cutting meat, avoid ______ ______________, by washing the cutting board and knife before using it for salad ingredients.
What is cross contamination?
200
The direction you should cut foods in preparation
What is away from you?
200
What NOT to put grease fires out with
What is water?
200
Choking hazard for small children
What is small, round pieces of food?
200
How pests can be controlled
What is? -Cleaning up leftover food -Removing garbage regularly - Keeping doors/windows closed
200
The food temperature Danger Zone
What is 40 degrees to 140 degrees?
300
Less likely to cut yourself if the knife is...
What is sharp?
300
If clothes catch on fire
What is Stop, drop, and roll?
300
Rescue procedure that can actually injure a choking victim
What is abdominal thrust or Heimlich Maneuver?
300
Difference between food safety and food sanitation
What is the cleanliness of equipment and facilities and how food is handled to prevent food borne illness?
300
The rule for disposing of food when you are not sure if it is safe
What is "When in doubt, throw it out"?
400
The way to pick up small slivers of glass
What is with a wet paper towel?
400
What NOT to apply to a burn
What is ointment or butter?
400
How hair should be worn when preparing food
What is pulled back?
400
Sickness from unsafe foods
What is food borne illness?
400
20 to 30 seconds- the length of the Happy Birthday song
What is how long you should wash your hands?
500
If cut, wash with soapy water, apply ________, and use a sterile bandage
What is antiseptic?
500
Keep ranges and drip pans __ __ ____
What is free from grease?
500
What you should have with you when calling the Poison Control Center
What is container of chemical?
500
Cleaning solution that can be used to sanitize equipment
What is 1 teaspoon bleach to a gallon of water?
500
Can be avoided by following the four rules: Clean, Separate, Cook, Chill
What are food borne illnesses?