Kitchen Safety
Food Safety
Cuts&Burns
Kitchen Safety 2
Food Safety 2
100

Putting this shiny material in the microwave will cause electric shock and fires. 

Metal

100

This is the person responsible for food safety.

Me

100

To prevent falls in your kitchen, you should: (Teacher will approve answer. More than one answer)

The teacher will approve the answer.

100

In order to be effective, you should wash your hands for at least ____________.

20 seconds

100

Food safety regulations were ignored when serving this dish and caused an outbreak of food-borne illness at the CNE.

Cronut Burger

200

A sharp knife is a _________ knife.

Safe

200

Listeriosis is an example of a _______________.

Foodborne illness

200

To slow down bleeding, you should elevate your limb above your ___________.

Heart

200

You shouldn't wear these accessories while working in the kitchen.

Jewelry

200

You should use this function on your microwave when thawing foods.

Defrost

300

Mixing household chemicals may cause ___________.

Burns

300

This is the SAFEST place to thaw food.

Refrigerator

300

You should run a minor burn under cool running water for this amount of time.

10 minutes

300

You should keep long hair __________ when working in the kitchen.

Tied Back/Up

300

This is used to measure the internal temperature of foods.

Thermometer, or Temp

400

Cross-contamination can occur when equipment isn't ________________.

Cleaned

400

Harmful bacteria are known as ____________.

Pathogens

400

When you have a large cut, you should apply a dressing and ___________.

Pressure

400

Salmonella is commonly contracted from this protein source. 

Chicken

400

The 4 steps to food safety are: Clean, Cook, Separate, and ___________.

Chill

500

A pan's handle should face this way when cooking on a hot surface.

Inward (Away from you)

500

The 'Danger Zone' is between these 2 temperatures.

40oF (4oC) to 140oF (60oC)

500

If the bleed doesn't stop from a large cut you should apply this first-aid technique.

Tourniquet


500

If you cut meat and vegetables on the same cutting board, there is a large risk of ________________.

Cross-contamination

500

You should never leave food unrefrigerated for more than _____________.

2 hours