Foodborne Illnesses
50% of these could be prevented if food handlers would properly wash their hands
What is a foodborne illness
Temperature range that is considered the Danger Zone
What is 40 degrees to 140 degrees
What is metal bowls or utensils OR tinfoil
What you should do if you get hurt in the lab
Tell Mrs. Lanke IMMEDIATELY!
The direction of your pan handles on the stove-top
Toward the center/middle
Are microscopic living organisms that can cause infections in humans
What is bacteria
Refrigerator and microwave
What is broken glass
What is used to put out a grease fire on the stove-top
What is: lid or baking soda
Things that catch fire easily
Flammable
The four steps to food safety
What is Clean, Separate, Cook, Chill
Maximum amount of hours that food should be left out for
What you should not catch in mid-air if it should fall
What is a knife
What one should do if we have a tornado/fire drill during our lab time
What is turn the stove tops/ovens/microwaves off
Foods that can spoil easily
Due to raw and undercooked eggs, poultry, meat, fish and unpasteurized milk
What is Salmonella
The spot where beef and poultry should be stored in a fridge AND why
Bottom shelf to avoid dripping onto fresh produce and other items in the fridge
What you should make your hand into when practicing your knife cuts
What is a claw
The place you should NEVER place a knife and WHY
In a sink full of dishes and soap, could reach in and cut yourself
3 times you should wash your hands while in the lab
What is.. Before cooking, after using the restroom, after touching your hair or face, after sneezing/coughing into your hands, after touching raw eggs or meat
Foodborne Illness caused by improper care of hands/open wounds
What is Staphylococcus
The definition of cross-contamination?
What is "The spread of bacteria from one food to another"
What kind of knife is the safest?
What is sharp
Medical facility that gives free advice about handling poison emergencies
What is the poison control center
Foods that can spoil easily