Food Safety
It means allowing micro-organisms from one food to get into another.
What is Cross Contamination
Use soap and warm water, scrub hands for 20 secs, use a brush to wash under fingernails.
What is the proper hand washing technique
What is another word for foodborne illness?
What is food preservation?
Food preservation is the process of treating food to stop or slow down spoilage, loss of quality, edibility, or nutritional value.
Can you safely cook hamburger until it looks done? Why/why not?
You can’t tell if hamburger is contaminated by the way it looks, smells or tastes so you should always cook hamburger until the thickest part is 71°C (160°F)
Use separate cutting boards for meat/veggies, don’t use wooden cutting boards, clean up your area often etc.
What are ways you can avoid cross-contamination in the kitchen?
Which is more dangerous, a sharp or a dull knife? Why
What are dull knives. They are more dangerous because you apply more pressure with a dull knife and if the knife slipped it could cause more damage. Sharp knives are less likely to slip because you use less pressure using them.
What are some of the ways food can become contaminated and cause people to become sick?
Not cooking/chilling foods properly, cross-contamination, unclean cooking surfaces/utensils/hands, leaving foods in the “danger zone”
How long has food preservation been around?
Arguably since the beginning of the human race.
Can foodborne illnesses be fatal?
Yes
2 examples of how to properly store foods
Throw out bad food or food that is past its expiry date, don’t overload the refrigerator, store open packages in the fridge when required
Discuss three ways to properly use knives.
Keep them sharp, use them properly, don’t fool around with them, keep them in a knife block or drawer divider, don’t try to catch a falling knife, wash knives separately.
Who is at risk to become more seriously ill with a foodborne illness? (name 3)
Young, old, pregnant or immune compromised
List 3 food preservation methods.
Drying, refrigeration, canning, smoking, ect.
True or false – A pathogen is a type of bacteria, virus, or other microorganism that can cause disease.
True
3 personal hygiene habits to consider before cooking.
Apron, hair back, clean clothes, clean hands, do not sneeze into food
Why it is important to organize your kitchen space.
Organizing your kitchen in work centers (an area designed for specific kitchen tasks) helps to make tasks more efficient and safe. For example, having all your baking supplies and tools close to the countertop where you mix ingredients makes baking more efficient.
Name 3 types of foodborne illnesses.
Examples: Listeria, E. Coli, Salmonella, Norovirus, Botulism
Preserving food can help maintain this important quality of food.
What is nutritional value?
What are three symptoms of foodborne illness?
Nausea, diarrhea, vomiting, fever, headaches, ect.
The danger zone?
The range of temperature where bacteria grow rapidly (4 degrees C to 60 degrees C)
List 3 preventative actions you could take to make sure everyone is safe in the kitchen.
Prevent clutter, tie hair back, wear proper clothing, close drawers, turn pot handles back, don’t use electrical things when hands are wet
What percent of foodborne illness is cause by Norovirus, Salmonella, and E.Coli?
What is 90%
Evidence for the use of dehydration (drying) as a method of food preservation, for example, goes back at least ________ years.
5000 years
What can you reduce, reuse and recycle in the kitchen? (Give an example of each)
Reduce – buy cloth napkins instead of paper towels
Reuse – use cloth bags to carry groceries
Recycle – composting kitchen materials