Kitchen Safety 1
To prevent burns use this tool.
The number one place where falls happen.
Kitchen
What are the 3 hazards of food safety?
Biological, Chemical, and Physical.
How long should you always wash your hands with hot water and soap?
20 Seconds
To avoid cross-contamination where should raw meat be placed in the refrigerator?
The bottom shelf
True of False
A sharp knife is safer than a dull knife?
True
Pot or pan handles should always be turned in what direction?
To the back or side.
Example: Cleaning a surface and spraying cleaner onto food.
List 3 physical hazards.
Bones
Hair
Fingernails
Glass
Poultry should be cooked to the internal temperature of ______ F
165 F
What is the main cause of foodborne illness?
Cross-Contamination
True or False
When finished using an electric appliance it is safest to pull on the cord.
False. You should pull on the plug.
The safest way to dry dishes is
To let them air dry.
What does FIFO stand for?
"First in, first out"
These four foods need to be cooked to an internal temperature of 145 F.
Seafood, Pork, and Steak.
Give three examples of hazards that occur in the kitchen when long hair is left down.
Hair in food
Hair gets caught in equipment
Hair catches on fire or gets singed.
What are two ways to put out a grease fire? (other than a fire extinguisher)
Baking soda
Lid / Baking sheet
What are two of the four biological hazards?
Bacteria
Virus
Parasite
Fungi
What internal temperature should pork be cooked to?
145 F
Cold food should have an internal temperature of _____ F or below.
41 F
What is Cross-Contamination?
The transfer of bacteria from raw meat to another food or surface.
What are the 6 categories of Kitchen Safety?
Cross-Contamination
Falls
Fires
Burns
Shocks
Cuts
What is the acronym for conditions that are needed for biological bacteria growth?
FATTOM
The danger zone is a temperature range of
______ F - _____ F
40 F - 140 F
What is proper kitchen attire? (4 key elements)
Hair up/ hair net, rolled up sleeves, apron, closed-toed shoes.