Show:
First Aid
Temperatures
Food-Bourne Illnesses
Hygiene
Utensils
100
Cuts
What is apply firm pressure?
100
40 F
What is cold foods
100
Improperly canned foods
What is Botulism?
100
long hair
What is tied back
100
for folding in
What is rubber spatula
200
Electric Shock
What is Rescue Breathing?
200
140 F
What is hot foods
200
Soft cheese
What is Listeriosis
200
after using the restroom
What is wash hands
200
for removing skin
What is peeler
300
Burns
What is cold running water?
300
Must be 165 F
What is reheated leftovers
300
Raw poulty
What is salmonella
300
minimum hand washing time
What is 20-30 seconds
300
to cut things on
What is cutting board
400
Poisoning
What is Poison Control Center?
400
Internal Temperature of 180F
What is a whole poultry
400
Undercooked ground meat
What is E. Coli?
400
always cough here
What is into your arm
400
for draining water
What is colander
500
Choking
What is Abdominal Thrust
500
40-140 F
What is the Danger Zone
500
Macaroni Salad
What is Staphylococcal Poisoning
500
after sneezing
What is wash hands
500
for moving soup
What is ladle