Foodborne Illnesses
These are microscopic living organisms
Bacteria
Temperature range that is considered the Danger Zone
What is 40 degrees to 140 degrees
What is metal bowls or utensils OR tinfoil
Life-saving technique to help someone who is choking
What is the Heimlich maneuver
The direction of your pan handles on the stove-top
Toward the center/middle
Are micro organisms that infect cells
What is virus
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
Food commonly involved in outbreaks: leafy greens, shellfish
What is Norovirus
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